JP5837856B2 - Jelly food for infants - Google Patents

Description

  The present invention relates to a jelly-like food for infants. More particularly, the present invention relates to an infant jelly-like food that can be easily picked up by an infant using an eating tool and can be easily carried into the mouth without spilling.

From the weaning period to the early childhood of infants, it is a time to establish basic lifestyle habits, and in particular, the development of dietary behavior must proceed first (Non-patent Document 1).
Infants around 10-12 months of age are eager to eat and try to grab and eat. Infants aged between 1 year and 1 year and 6 years of age develop their willingness to eat with a spoon and other ingredients, grab the spoon, thrust the spoon into the food and try to eat it. From 1 year 6 months to 2 years old, you can eat it alone using a spoon and fork.
However, since infants have unstable finger coordination until about 2 years old, infants from 1 year to 1 year and 6 months often spill food, eat their hands, or eat and play, 1 year and 6 months. Even infants around 2 years old often eat while spilling.

The general baby food is in the form of a uniform liquid, mushy or uniform paste, and the hardness is adjusted to an appropriate hardness that can be crushed by the tongue and gums, or an appropriate hardness that can be chewed by the gums (Non-patent document 2).
As a method of adjusting the properties suitable for baby food, a method of adding valine to high methoxyl pectin to gel or thicken it has been proposed (Patent Document 1).

20th page of the Japan Children's Health Association Nutrition Committee “Children's Health Series No. 46 Good Diet”. Japan Baby Food Council "Baby Food Voluntary Standards IV" first page JP 2012-95 A

  However, conventional baby foods including the baby food of Patent Document 1 have been difficult for infants to scoop themselves using eating tools. Moreover, even if the baby food can be scooped up by the conventional baby food, it is easy to spill from a spoon before carrying to a mouth, and when it puts into a mouth, it sometimes spilled. For this reason, infants can eat only a small amount at a time, and it seems difficult to obtain a sense of accomplishment that they could eat it.

It is a coordinated movement of eyes, hands, and mouth that infants check food with their eyes, and squeeze them with spoons and other ingredients, and play an important role in the development of feeding functions. However, it is also important to make infants feel a sense of accomplishment by themselves and nurture their willingness to eat.
Therefore, there has been a demand for a food that can be easily eaten by an infant using an eating tool and can promote the willingness of an infant to eat.

  Therefore, the present invention provides a jelly-like food for infants that can be easily picked up by an infant using an eating tool and can be easily carried into the mouth without spilling.

  As a result of diligent research to solve the above problems in jelly-like foods among infant foods, the present inventors have (1) set the water separation rate within a specific range and (2) set the integrated value of stress within a specific range. , (3) If all three requirements of adhesiveness within a specific range are satisfied, infants can easily scoop up with eating utensils and can be easily carried into their mouths without spilling I found it.

That is, the present invention
(1) A jelly-like food for infants having a Brix of 10 to 30% and a pH of 2.5 to 4.0, containing a thickener and having a water separation rate of 3.0% by mass or less. Yes, when using a texture analyzer with a plunger diameter of 20 mm and applying a load by applying 5 mm of the plunger into the jelly food for infants at a temperature of 25 ° C. and a thickness of 20 mm at a descending speed of 1 mm / sec. Is an integral value of 120 to 300 g · sec, and then has an adhesive property of 10 to 20 g · sec when the plunger is separated from the infant jelly at an ascending speed of 1 mm / sec. Food,
(2) The jelly for infants according to (1), which contains rhomethoxyl pectin having an esterification degree of 26 to 34% and an amidation degree of 15 to 22% as a thickener, and further containing calcium. Food,
(3) The jelly-like food for infants according to (2), wherein the calcium is tricalcium phosphate,
(4) The jelly-like food for infants according to (2) or (3), which further contains xanthan gum and / or carob bean gum as the thickener.
(5) The jelly-like food for infants according to any one of (2) to (4), wherein the content of the low methoxyl pectin is 0.3 to 2% by mass,
(6) The jelly food for infants according to any one of (1) to (5), wherein the jelly food for infants is contained in a cup container,
It is.

  With the above configuration, according to the present invention, it is possible to provide an infant jelly-like food that can be easily picked up using an eating tool and can be easily carried into the mouth without spilling.

  Hereinafter, the present invention will be described in detail. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

1. Jelly-like food for infants In the jelly-like food for infants of the present invention, the jelly-like food means a food whose fluidity of solids and solids is lowered by a network formed by a thickener or the like. Specifically, to water-based raw materials such as fresh water, fruit juice, vegetable juice, milk, soup, etc., sugar, sugar and other seasonings, salt and other seasonings, fruits, vegetables, meat and other cuts, as necessary The added mixed solution is made into a jelly with a thickener or the like. Examples thereof include jelly-like foods such as fruit flavor, coffee flavor, milk flavor, green tea flavor, and apricot tofu flavor.
In addition, the infant jelly-like food of the present invention makes it easy for infants 12 months and older who have been eager to eat using eating utensils to ingest their own food.

1.1. Each component 1.1.1. Thickener As the thickener usable in the infant jelly-like food of the present invention, the above-mentioned (1) water separation rate is in a specific range, (2) the integrated value of stress is in a specific range, and (3) adhesion. Is not particularly limited as long as it satisfies all of the three requirements for a specific range, for example, xanthan gum, carob bean gum, tamarind seed gum, guar gum and other gum materials, carrageenan, agar and other water-based raw materials In the present invention, a gelling agent that forms a gel by heating and melting after cooling to, a gelling agent that forms a gel in the presence of metal ions such as rhomethoxyl (LM) pectin, gellan gum, etc. One or more of these thickeners can be used in combination.
In the present invention, among the above-described thickeners, an infant jelly-like food that satisfies the above three requirements is easily obtained, and therefore one or more selected from LM pectin, xanthan gum, and carob bean gum are used. It is preferable.

The LM pectin preferably has an esterification degree of 26 to 34% and an amidation degree of 15 to 22%, an esterification degree of 28 to 34%, and an amidation degree of 15 to 20%. More preferred are those having a degree of esterification of 28-33% and a degree of amidation of 15-20%.
When the degree of esterification of LM pectin is lower than the above range or higher than the above range, it becomes difficult to obtain a jelly-like food for infants whose integrated value of stress measured by the method described later is 120 to 300 g · sec. It becomes difficult to obtain a jelly-like food for infants having an adhesion measured by the method described later of 10 to 20 g · sec.
Moreover, when the degree of amidation of LM pectin is lower than the above range, or higher than the above range, an infant jelly-like food having an integral value of stress measured by the method described later of 120 to 300 g · sec can be obtained. It becomes difficult to obtain a jelly-like food for infants having an adhesion measured by the method described later of 10 to 20 g · sec.

In the present invention, the “degree of esterification of pectin” refers to the proportion of galacturonic acid present in the form of methyl ester among all α-D-galacturonic acids constituting pectin.
In the present invention, “degree of pectin amidation” refers to the proportion of galacturonic acid having an amide group among all α-D-galacturonic acids constituting pectin.
Examples of the method for measuring the degree of esterification and the degree of amidation of the pectin include a method defined in “FOOD CHEMICALS CODEX” (issued by NATONAL ACADEMY PRESS (USA, Washington DC)).

In the jelly-like food for infants of the present invention, the content of LM pectin is preferably 0.3-2%, preferably 0.5-1.5%, although it depends on the content of thickener other than LM pectin. More preferred is 0.6 to 1%.
When the content of LM pectin in the infant jelly-like food is less than the above range, it becomes difficult to obtain an infant jelly-like food having an integral value of stress measured by the method described later of 120 to 300 g · sec. It becomes difficult to obtain a jelly-like food for infants having an adhesion measured in 10 to 20 g · sec.
Moreover, when there is more content of LM pectin in the jelly-form food for infants than the said range, since it may affect a flavor, it is unpreferable.

  In the jelly-like food for infants of the present invention, the content of xanthan gum is preferably 0.01 to 0.3%, more preferably 0.01 to 0.1%, although it depends on the content of other thickeners. Preferably, 0.01 to 0.05% is more preferable.

  In the jelly-like food for infants of the present invention, the content of carob bean gum is preferably 0.05 to 0.4%, more preferably 0.08 to 0.2%, although it depends on the content of other thickeners. Preferably, 0.1 to 0.2% is more preferable.

1.1.2. Calcium Examples of calcium that can be used in the infant jelly-like food of the present invention include, for example, tricalcium phosphate, calcium chloride, calcium gluconate, calcium carbonate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium lactate, eggshell. Calcium, bone calcined calcium and the like can be mentioned.
Among them, since it is easy to obtain a jelly-like food for infants having an integral value of stress measured by a method described later of 120 g · sec to 300 g · sec, phosphoric acid is also preferable as a jelly-like food. Tricalcium is preferred.

  The amount of calcium added to the infant jelly-like food of the present invention is not particularly limited as long as it is added to such an extent that the effects of the present invention are exerted. Although depending on the blending amount of the agent, 0.01 to 0.2% is preferable, 0.01 to 0.1% is more preferable, and 0.02 to 0.1% is more preferable. If the calcium content is less than 0.01%, an infant jelly-like food having an integral value of stress measured by the method described later of 120 g · sec to 300 g · sec may not be obtained. If it exceeds 2%, the texture may be affected.

  The calcium concentration of the jelly-like food for infants of the present invention is preferably 0.007 to 0.035%, more preferably 0.011 to 0.030%, and still more preferably 0.015 to 0.025%. The calcium concentration can be measured using atomic absorption spectrometry.

1.1.3. Other components The jelly-like food for infants of the present invention includes sugars, flavorings, seasonings, spices, sour seasonings, other additives, etc., in addition to the above-mentioned raw materials, as long as the effects of the present invention are not impaired. These can be used alone or in combination of two or more.

1.2. Water separation rate The jelly-like food for infants of the present invention is characterized in that the water separation rate falls within a specific range. That is, the water separation rate of the infant jelly food is 3.0% or less, preferably 2.5% or less, more preferably 2.0% or less, and 1.5% or less. More preferably.
When the water separation rate of the infant jelly-like food exceeds 3.0%, the infant becomes slippery when trying to prick the spoon on the surface of the jelly-like food, so that it becomes difficult to scoop. In addition, the jelly-like food scooped out easily slips off from the spoon. Further, when the jelly-like food for infants is filled in the cup container, it is not preferable because the infant easily spills water when holding the cup container. Further, when a jelly-like food for infants is filled in a cup container and covered, it is not preferable because water separation tends to scatter when the lid is opened.

If the water separation rate of the jelly-like food for infants is higher than the above value, it will be difficult for the infant to scoop up with a spoon or other eating tool, even if the integral value of stress and adhesive properties described later are satisfied. It will be easy to spill until it is brought in.
Further, in the present invention, the lower the water separation rate, the infant can easily scoop up using the eating tool, and it can be easily carried into the mouth without spilling. Therefore, although this invention does not prescribe | regulate the minimum of a water separation rate, since freshness will fall only if it is too low, the said water separation rate is 0.01% or more.

  The water separation rate of the jelly food for infants can be measured by the following method. That is, after filling the jelly-like food into a circular cup container having a wide-mouthed opening, it is held at an angle of 60 degrees for 30 seconds from the time when the opening of the circular cup container is directed upward to recover the exuding water. Measure the mass of the moisture. Finally, the water separation rate from the infant jelly-like food is calculated from the following equation.

  Water separation rate (%) = (mass of exuded water / mass of the entire jelly-like food for infants) × 100

1.3. Integral value of stress and adhesiveness The jelly-like food for infants according to the present invention has the above-mentioned water separation rate within a specific range, and also sets the integral value and adhesiveness of stress measured by the following method within a specific range. It is characterized by. That is, using a texture analyzer with a plunger diameter of 20 mm, integration of the stress when a plunger is moved 5 mm into a jelly food for infants at a temperature of 20 ° C. and a thickness of 20 mm at a descending speed of 1 mm / sec. The value is 120 to 300 g · sec, and then the adhesion is 10 to 20 g · sec when the plunger is released from the infant jelly-like food at an ascending speed of 1 mm / sec.
The integrated value of the stress is preferably 140 to 280 g · sec, and more preferably 160 to 240 g · sec. The adhesion is preferably 13 to 20 g · sec, more preferably 14 to 19 g · sec.

  When the integrated value of the stress is lower than the above range, an infant can easily stab a spoon, but it is difficult to scoop because it tends to flow off the spoon when scooping. On the other hand, when the integrated value of the stress is higher than the above range, when the infant tries to stab the spoon on the surface of the jelly-like food, the spoon is not easily stabbed and becomes slippery.

  On the other hand, when the adhesiveness is lower than the above range, the infant easily spills off the spoon when scooping the jelly-like food, and easily slips down before being brought into the mouth. On the contrary, when the adhesion is higher than the above range, the surface of the jelly-like food for infants is not preferable.

  The integrated value of the stress and the adhesiveness of the jelly-like food for infants can be measured by the following procedure. That is, a jelly-like food for infants is filled in a container and measured under the following conditions. In addition, although the container to fill is not specifically limited, For example, a circular container with a diameter of 40 mm and a height of 20 mm is mentioned.

<Measurement conditions>
Measuring apparatus: Texture analyzer (manufactured by Stable Micro System, Texture Analyzer TA.XT.)
・ Jig: P / 20 20mm DIA CYLINDER ALMINIUM
Plunger: AD / 10 (100mm ProbeAdaptor)
・ Range: 0-1kg
-Plunger descending speed: 1 mm / second-Mode: Distance
・ Contact load: 30g
・ Entry distance to the sample: 5 mm
・ Raising speed of the plunger after entering the sample: 1 mm / second ・ Measurement temperature: 25 ° C.

  Measured under the above conditions, calculate the area of stress from the point of load 0 to the point where load becomes zero next to the maximum load value when applying a load by moving the plunger 5 mm at a descending speed of 1 mm / second, “Integral value of stress”. In addition, after applying the load, when the plunger is separated from the jelly food for infants at an ascending speed of 1 mm / second, the stress from the point of load 0 to the point where the load becomes zero next to the maximum negative load is reached. The area is calculated and defined as “adhesiveness”.

1.4. Brix The Brix of jelly-like food for infants is 10 to 30%, preferably 11 to 25%, more preferably 11 to 20%, and makes it possible to suppress the intake of excess sugar in infants. . If Brix is lower than the above range, it is difficult to obtain a jelly-like food for infants with moderate sweetness, while if it is higher, sweetness is too strong for infants and the flavor of fruit juice, fruits, etc. blended in the jelly-like food is reduced. It becomes difficult to feel.
Brix can be adjusted, for example, by adjusting the amount of sugar, glucose, syrup, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar / glucose fructose liquid sugar, sugar / fructose glucose liquid sugar, and the like.

Here, Brix is an index representing the concentration of various soluble components such as salt and sugar, and the refractive index at 20 ° C. is measured and converted into the mass / mass percent of pure sucrose solution (ICUMSA (International Sugar Analysis). The value obtained using the conversion table of the Law Uniform Committee). Brix may be measured using a commercially available sugar meter, for example, a food-use digital refractometer (Atago Handheld Refractometer, manufactured by Atago Co., Ltd.).
In addition, when the jelly-like food for infants contains cut products such as fruits, vegetables, and meat, the mixture is stirred and homogenized with a mixer.

1.5. pH
The jelly-like food for infants has a pH of 2.5 to 4.0, preferably 3.0 to 3.8. If the pH is higher than this, it is microbially unstable and therefore not suitable for room temperature storage. To store at room temperature, it is necessary to sterilize at high temperature or high pressure or add a strong preservative. Not suitable as. When the pH is lower than the above range, the acidity becomes too strong, so that it is not suitable as a food for infants.
The pH can be adjusted, for example, by adjusting the amount of an organic acid such as vinegar or citric acid or an acid agent such as citrus juice such as lemon juice.

1.6. Container The jelly-like food for infants of the present invention can be used by filling a container. There is no restriction | limiting in particular as said container used by this invention, What is necessary is just to select suitably according to the state of a jelly-like foodstuff etc., For example, a synthetic resin molded container and a flexible container are mentioned.
In the present invention, a small-capacity container is preferable, a cup container is more preferable, and a cup container is more preferable because the infant has a container in one hand and the other hand easily scoops up the jelly-like food using a spoon or the like. A cup container having a diameter of 80 mm or less is more preferable.
Moreover, this cup container is covered with a lid to prevent the jelly-like food from drying and mixing of foreign substances after it is filled with the infant jelly-like food. The lid is generally a molded fitting lid, a sheet-like lid that heat-seals on the upper surface of the flange of the cup-type container, and the material is typically a synthetic resin such as polystyrene or polypropylene, water-resistant paper, etc. It is.

  Hereinafter, the infant jelly-like food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these examples.

2. Example 2.1. Example 1
2.1.1. Manufacture of jelly-like foods for infants In the following formulation, add yellow peach, mango puree, sugar / fructose fructose liquid sugar, tricalcium phosphate, vitamin C, and fresh water to a heated stirrer and mix evenly. The mixture was heated to 90 ° C. Next, LM pectin (degree of esterification: 33%, degree of amidation: 15%), xanthan gum, and carob bean gum are dissolved in fresh water, and this aqueous solution is added to the heating stirrer and mixed to be uniform. The mixture was heated to 90 ° C. Finally, sugar and citric acid were added to adjust the brix and pH, and then filled into a cup container (outer diameter: 72 mm, opening diameter: 63 mm, height: 34 mm, material: PP). 1 jelly-like food for infants was produced.
The resulting infant jelly food had a Brix of 20% and a pH of 3.5.

<Combination ratio of jelly food for infants>
Yellow peach (cut with 8mm chopper) 15%
Mango puree 15%
15% sugar and glucose fructose liquid sugar
Tricalcium phosphate (calcium concentration 38.7%) 0.04%
Vitamin C 0.1%
Xanthan gum 0.03%
Carob bean gum 0.13%
Pectin (degree of esterification: 33%, degree of amidation: 15%) 0.7%
Sugar Appropriate amount Citric acid Appropriate amount of fresh water Residual ---------------------------------
Total 100%

2.1.2. Measurement of water separation rate According to the method described in "1.2" above, the water separation rate of the infant jelly food of Example 1 was measured and found to be 0.6%.

2.1.3. Integral value of stress According to the method described in “1.3” above, the integrated value of the stress of the jelly-like food for infants of Example 1 was measured and found to be 189 g · sec.

2.1.4. Adhesiveness According to the method described in “1.3” above, the adhesiveness of the jelly food for infants of Example 1 was measured and found to be 18 g · sec.

2.1.5. Evaluation An evaluator skilled in evaluating baby food evaluated the ease of scooping with a spoon and the difficulty of slipping off the spoon after scooping with respect to the following commercially available jelly A according to the following evaluation criteria.

<Characteristic value of commercially available jelly A>
・ Brix: 15%
・ PH: 3.7
・ Water separation rate: 1.4%
・ Integral value of stress: 354 g · sec
・ Adhesiveness: 8g ・ sec

<Evaluation criteria for ease of scooping with a spoon>
A: Spoon is very easy to stab and rake out easily against jelly A. B: Spoon is easy to stab and rake out easily against jelly A. C2 is difficult to scoop: Like jelly A, the spoon is hard to stick and scooping is difficult

<Evaluation criteria for difficulty in sliding off spoon>
A: Slip-off is difficult when the spoon is tilted against Jelly A B: Slip-off is slightly difficult when the spoon is tilted against Jelly A C: Slip when the spoon is tilted, similar to Jelly A Easy to fall

  When the jelly-like food for infants of Example 1 was evaluated by the above method, the ease of scooping with a spoon was A, and the difficulty of slipping off from the spoon was A.

2.2. Example 2
The jelly-like food for infants of Example 2 was manufactured by the same method as Example 1 except having made the following mixing | blending.
The resulting infant jelly food had a Brix of 20% and a pH of 3.5.

<Blending ratio of baby jelly food of Example 2>
Apple (die shape with a side of about 6mm) 10%
Yellow peach (cut by 8mm chopper) 10%
Concentrated fruit juice 5%
15% sugar and glucose fructose liquid sugar
Tricalcium phosphate (calcium concentration 38.7%) 0.04%
Vitamin C 0.1%
Xanthan gum 0.03%
Carob bean gum 0.13%
Pectin (degree of esterification: 33%, degree of amidation: 15%) 0.7%
Sugar Appropriate amount Citric acid Appropriate amount of fresh water Residue ---------------------------------
Total 100%

In the same manner as in Example 1, the water separation rate, integrated value of stress, and adhesion of the jelly-like food for infants of Example 2 were measured. Also, the ease of scooping with a spoon and the difficulty of slipping off from the spoon were evaluated.
As a result, the water separation rate was 1.0%, the integrated value of stress was 152 g · sec, and the adhesion was 16 g · sec.
The ease of scooping with a spoon was B, and the resistance to slipping off from the spoon was A.

2.3. Example 3
The jelly-like food for infants of Example 2 was manufactured by the same method as Example 1 except having made the following mixing | blending.
The obtained infant jelly food had a Brix of 11% and a pH of 3.5.

<Combination ratio of the jelly-like food for infants of Example 3>
Yellow peach (cut with 8mm chopper) 15%
Mango puree 15%
Sugar, glucose fructose liquid sugar 5%
Tricalcium phosphate (calcium concentration 38.7%) 0.04%
Vitamin C 0.1%
Xanthan gum 0.03%
Carob bean gum 0.13%
Pectin (degree of esterification: 33%, degree of amidation: 15%) 0.7%
Sugar Appropriate amount Citric acid Appropriate amount of fresh water Residual ---------------------------------
Total 100%

In the same manner as in Example 1, the water separation rate, integrated value of stress, and adhesion of the jelly-like food for infants of Example 2 were measured. Also, the ease of scooping with a spoon and the difficulty of slipping off from the spoon were evaluated.
As a result, the water separation rate was 0.4%, the integrated value of stress was 201 g · sec, and the adhesion was 14 g · sec.
The ease of scooping with a spoon was A, and the difficulty of slipping off from the spoon was A.

2.4. Test example 1
A jelly-like food for infants with test numbers 1 to 3 was produced in the same manner as in Example 3 except that the blending amount of the thickener was as shown in Table 1 below.
Moreover, the jelly-like food for infants of the test number 4 was manufactured by the method similar to Example 1 except having set the compounding quantity of the thickener as shown in following Table 1.
The obtained jelly-like food for infants of test numbers 1 to 4 had a pH of 3.5.

  In addition, in the same manner as in Example 1, the integrated values of stress, adhesion, water separation rate, ease of scooping with a spoon, and difficulty of slipping off from a spoon of test jelly foods Nos. 1-5. Evaluated. The results are shown in Table 1.

The jelly-like foods for infants with test numbers 1 to 3 had a slightly higher water separation rate and a slightly lower integrated value of stress than Example 1, but they were easier to scoop with a spoon and difficult to slip off from the spoon. Was excellent.
Test No. 4 jelly-like food for infants had a low integrated value of stress, high adhesion, and a high water separation rate. Therefore, it was inferior in the ease of scooping with a spoon and the difficulty of sliding off from a spoon.

2.5. Test example 2
A jelly-like food for infants with test numbers 5 to 6 was produced in the same manner as in Example 1 except that the amount of calcium and the type of calcium were as shown in Table 2 below. The calcium concentration of eggshell calcium was 38.0%.
The obtained jelly-like foods for infants of test numbers 5 to 6 had a Brix of 20% and a pH of 3.5.

  In addition, in the same manner as in Example 1, the water separation rate, the integrated value of stress, the adhesiveness, the ease of scooping with a spoon, and the difficulty of slipping off from the spoon of test jelly foods Nos. 5-6. Evaluated. The results are shown in Table 2.

The baby jelly food of Test No. 5 did not gel and was very fluid. Therefore, the water separation rate, integrated value of stress, and adhesion of the jelly-like food for infants with test number 5 could not be measured.
Test No. 6 jelly-like food for infants had a slightly higher water separation rate and a slightly lower integrated value of stress than Example 1, but it was excellent in ease of scooping with a spoon and slipping off from a spoon. It was.

2.6. Example 4
A baby jelly-like food of Example 4 was produced in the same manner as in Example 3 except that the following composition was used.
The obtained infant jelly food had a Brix of 11% and a pH of 3.5.

<Combination ratio of the jelly food for infants of Example 4>
Yellow peach (cut with 8mm chopper) 15%
Mango puree 15%
Sugar, glucose fructose liquid sugar 5%
Tricalcium phosphate (calcium concentration 38.7%) 0.04%
Vitamin C 0.1%
Xanthan gum 0.03%
Carob bean gum 0.13%
Pectin (degree of esterification: 28%, degree of amidation: 20%) 0.3%
Sugar Appropriate amount Citric acid Appropriate amount of fresh water Residual ---------------------------------
Total 100%

In the same manner as in Example 1, the water separation rate, integrated value of stress, and adhesiveness of the jelly-like food for infants of Example 4 were measured. Also, the ease of scooping with a spoon and the difficulty of slipping off from the spoon were evaluated.
As a result, the water separation rate was 3.0%, the integrated value of stress was 193 g · sec, and the adhesion was 17 g · sec.
The ease of scooping with a spoon was A, and the difficulty of slipping off from the spoon was A.

2.7. Test example 3
Except that the degree of esterification or amidation of pectin was as shown in Table 3 below, jelly-like foods for infants with test numbers 7 to 9 were produced in the same manner as in Example 1.
Moreover, the jelly-like food for infants of the test numbers 10-12 was manufactured by the method similar to Example 4 except having made esterification degree or amidation degree of pectin into those shown in the following Table 3.

  In addition, in the same manner as in Example 1, the water separation rate, the integrated value of stress, the adhesiveness, the ease of scooping with a spoon, and the difficulty of slipping off from a spoon of the jelly-like foods for test numbers 7 to 12 Evaluated. The results are shown in Table 3.

From Table 3, when using a pectin having an esterification degree of 26 to 34% and an amidation degree of 15 to 22%, the stress integrated value of the jelly-like food for infants is 120 to 300 sec · g, and the adhesiveness is high. It is 10 to 20 sec · g, and it is understood that the scooping with a spoon is easy to remove and the slipping off from the spoon is excellent.
In particular, when pectin having a degree of esterification in the range of 26 to 33% is used, the integrated value of stress of the jelly-like food for infants is 160 to 240 sec · g, and the adhesiveness is 10 to 20 sec · g. It can be seen that it is excellent in ease and slipping off from the spoon.

In contrast, when a pectin having an esterification degree of 26 to 34% and an amidation degree of 15 to 22% is used, the stress integrated value of the jelly-like food for infants is 120 to 300 sec · g, and the adhesiveness is low. It is outside the range of 10 to 20 sec · g, and it can be seen that it is difficult to scoop with a spoon and it is easy to slip off from the spoon.
In addition, the jelly-like food for infants of test numbers 10 to 12 has high fluidity and could not separate only the separated water, so the water separation rate was not measured.

Claims (3)

An infant jelly-like food having a Brix of 11 to 25% and a pH of 2.5 to 4.0,
As a thickener, low methoxyl pectin having an esterification degree of 26 to 34% and an amidation degree of 15 to 22%,
Containing xanthan gum, and carob bean gum,
In addition, it contains tricalcium phosphate,
The xanthan gum content is 0.01 to 0.1%, the carob bean gum content is 0.08 to 0.2%,
The water separation rate is 3.0% by mass or less,
Use a texture analyzer with a plunger diameter of 20 mm,
The integrated value of stress when the plunger is moved 5 mm at a descending speed of 1 mm / second into the jelly-like food for infants at a temperature of 25 ° C. and a thickness of 20 mm is 120 to 300 g · sec.
Thereafter, the jelly-like food for infants has an adhesiveness of 10 to 20 g · sec when the plunger is separated from the jelly for infants at an ascending speed of 1 mm / sec.
The jelly-like food for infants according to claim 1, wherein the content of the low methoxyl pectin is 0.3 to 2% by mass.
The jelly food for infants according to claim 1 or 2, wherein the jelly food for infants is contained in a cup container.