JP6282158B2 - Gel food - Google Patents

Description

  The present invention relates to a gel food.

Until now, in order to increase the nutritional value of gel food, by using soy fine powder having a total particle size of 325 mesh or more and food gelling agent powder as raw materials, gel food with a gentle texture can be obtained. It has been developed (Patent Document 1).
Also, a pudding-like gel-like confectionery that has a smooth texture by using full-fat soy flour, a composition containing full-fat soy flour, vegetable protein, an emulsifier, and a masking agent, milk, gelatin and the like as raw materials Has also been developed (Patent Document 2).
Furthermore, tofu pudding that does not use eggs has been developed by cooling a heated mixture of water, soybean protein, milk, and thickening polysaccharide and / or tofu coagulant (Patent Document 3). ).

JP 2002-209534 A WO2009 / 113655 JP-A-9-322730

However, most soybean fine powders on the market do not pass through 325 mesh, and even if such soybean fine powder that does not pass through 325 mesh is used, a gel-like food without roughness can be produced. Was desired.
In addition, as can be seen from the result of Comparative Example 19 of Test Example 9 of Patent Document 2, when using full-fat soy flour and gelatin as a gelling agent, the resulting pudding-like gel-like raw confectionery is powdery. In order to obtain a smooth texture, not only full fat soy flour, but also vegetable protein, emulsifier, and masking agent had to be blended.
On the other hand, the tofu pudding of Patent Document 3 does not use eggs as raw materials, but since milk is always used, allergen substances derived from milk, which is a specific raw material, are always included, and its use as a general food is not possible. Although possible, it could not be used as a food considering allergies due to specific raw materials. In addition, no improvement has been considered for improving the texture when whole fat soybean powder is used as soybean protein.

In view of the above circumstances, the present invention is to provide a gel food that can be ingested with nutrients of soybean and hardly feels rough even when using soybean powder having a particle size not passing through 325 mesh. And
It is another object of the present invention to provide a pudding-like gel food similar in appearance and texture to pudding made using milk and eggs without using milk and egg materials as raw materials. Furthermore, even if it does not use an egg raw material for a raw material, it makes it a subject to provide a tea-boiled-like gel food similar in appearance and texture to a bowl made from eggs.

  As a result of intensive studies, the present inventor used a specific amount of soybean powder as a nutritional component of soybean, one or two types selected from a specific amount of agar and κ-type carrageenan, a specific amount and a specific mass ratio. By using locust bean gum and xanthan gum, even when milk and eggs are not used as raw materials, a pudding-like gel food with a similar appearance and texture to pudding, and a similar appearance and texture to tea fumigation The present invention has been completed by discovering that it is possible to produce a cooked chawanmushi-like food.

That is, in the first aspect of the present invention, 3 to 13% by mass of soybean powder, 0.08 to 0.25% by mass of one or two selected from agar and κ-type carrageenan, locust bean gum and xanthan gum are added. It is a gel food characterized by containing 0.02 to 0.2 mass% and water and having a mass ratio of locust bean gum and xanthan gum of 90/10 to 30/70.
The second aspect of the present invention is the gel food according to the first aspect, wherein the content of the soybean powder is 7 to 13% by mass.
According to a third aspect of the present invention, the content of one or two selected from the agar and the κ-type carrageenan is 0.1 to 0.25% by mass. It is the gel food described in 1.
According to a fourth aspect of the present invention, in any one of the first to third aspects, the total content of the locust bean gum and xanthan gum is 0.02 to 0.14% by mass. Gel food.
5th aspect of this invention is described in any one 1st-4th aspect characterized by not containing the allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab. The gel food.
In the sixth aspect of the present invention, 3 to 13% by mass of soybean powder, 0.08 to 0.25% by mass of one or two selected from agar and κ-type carrageenan, mass ratio of locust bean gum and xanthan gum Is 90 / 10-30 / 70, and the amount of locust bean gum and xanthan gum in which the total amount thereof is 0.02 to 0.2% by mass, and water are mixed and heated to 90 ° C. or higher, It is the manufacturing method of the gel food characterized by cooling.
A seventh aspect of the present invention is the production of a gel food according to the sixth aspect, wherein an allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab is not used as a raw material. Is the method.

According to the present invention, it is possible to obtain a gel food that can take in nutrient components of soybeans and that hardly feels rough even if soybean powder having a particle size that does not pass through 325 mesh is used.
Even if milk and egg ingredients are not used as raw materials, a pudding-like gel food similar in appearance and texture to pudding made using milk and eggs can be produced. Moreover, even if it does not use a coloring agent, the pudding-like gel food whose color is a color like a pudding can be manufactured.
Furthermore, without using an egg raw material as a raw material, it is possible to produce a chawanmushi-like gel food whose appearance and texture are similar to those of an egg-steamed tea. In addition, it is possible to produce a tea fumigation-like gel food having a color similar to that of tea fumigation without using a colorant.

The gel food of the present invention is a gel made of raw material of locust bean gum and xanthan gum having a specific amount and a specific mass ratio, one or two selected from a specific amount of soybean powder, a specific amount of agar and κ-type carrageenan Even if you use allergens, so-called specific raw materials derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, as raw materials in food, even if they are not used as raw materials It can be manufactured.
Specific examples of the gel food include pudding-like gel food, chawanmushi-like gel food, egg tofu-like gel food, and the like.
Therefore, the gel food of the present invention can be provided not only as a general food to consumers but also as a food considering allergies caused by specific raw materials.

Here, examples of the substance derived from an egg include egg, egg yolk, and egg white. Examples of the substance derived from milk include milk, cheese, butter and the like. Examples of the substance derived from wheat include wheat, flour, wheat gluten and the like. Examples of the material derived from buckwheat include buckwheat and buckwheat tea. Examples of the substance derived from peanut include peanut and peanut protein. Examples of the substance derived from shrimp include shrimp, camellia oil and the like. Examples of the crab-derived substance include crab and crab extract.

First, the soybean powder used in the present invention will be described.
As the soybean powder used in the present invention, a commercially available product can be used, and it can be used whether it is a heat-treated soybean powder or a non-heat-treated soybean powder. For example, soybean powder using a special soybean variety such as lipoxygenase-deficient soybean as a raw material can be used.
Examples of commercially available products include products “Alpha Plus HS-600” and “Soya Flower NSA” manufactured by Nisshin Oilio Group.
The median diameter of Alpha Plus HS-600, whose expiration date is March 5, 2014, is 29.8 μm. When the powder is passed through 325 mesh, 73% by mass of the whole powder passes, and 27% by mass. Remained on the mesh. The median diameter of Soya Flower NSA with a shelf life of February 13, 2014 is 27.7 μm. When the powder is passed through 325 mesh, 70% by weight of the entire powder passes and 30% by weight is on the mesh. Remained.

  The content of soybean powder in the gel food is 3 to 13% by mass, preferably 7 to 13% by mass, and more preferably 8 to 12% by mass. This is because when the content of soybean powder is less than 3% by mass, the body becomes less rich. Moreover, if the content of soybean powder exceeds 13% by mass, the texture of soybean powder will be felt when eaten, resulting in poor touch.

Next, agar and κ-type carrageenan used in the present invention will be described.
In the gel food of the present invention, it is necessary to use one or two selected from agar and κ-type carrageenan, and these can be commercial products.
If one or two kinds selected from agar and κ-type carrageenan are used, other gelling agents can be additionally used. Examples of the gelling agent that can be additionally used include gelatin, gellan gum, pectin, glucomannan, alginic acid, curdlan, and the like, and commercially available products can be used.

The content of one or two selected from agar and κ-type carrageenan in the gel food is 0.08 to 0.25% by mass, preferably 0.1 to 0.25% by mass. More preferably, it is 1 to 0.20 mass%.
The content of one or two kinds selected from agar and κ-type carrageenan is 0.08 to 0.25% by mass. When agar is selected, the content of agar is 0.08 to 0.25% by mass. The content of κ-type carrageenan is 0% by mass. When κ-type carrageenan is selected, the content of κ-type carrageenan is 0.08 to 0.25% by mass and the content of agar is 0% by mass. That is, when both agar and κ-type carrageenan are selected, the total content thereof is 0.08 to 0.25% by mass.
This is because if the content of one or two selected from agar and κ-type carrageenan is less than 0.08% by mass, the sol or liquid is formed without hardening. In addition, if the content of one or two selected from agar and κ-type carrageenan exceeds 0.25% by mass, the agglomerate becomes too hard to obtain a good texture.

Next, the locust bean gum and xanthan gum used in the present invention will be described.
It is necessary to use locust bean gum and xanthan gum for the gel food of the present invention, and these can be commercial products. However, if locust bean gum and xanthan gum are used, other thickeners can be additionally used. Examples of the thickener that can be additionally used include guar gum, tamarind gum, tara gum, methyl cellulose, gum arabic, soybean polysaccharide, pullulan, psyllium seed gum, and the like, and commercially available products can be used.

The content of locust bean gum and xanthan gum in the gel food is 0.02 to 0.2% by mass, preferably 0.02 to 0.14% by mass, and 0.02 to 0.1% by mass. It is more preferable. This is because if the content of locust bean gum and xanthan gum is less than 0.02% by mass, the texture of the soybean powder will be felt when eaten, resulting in poor touch. Moreover, when the content of locust bean gum and xanthan gum exceeds 0.2% by mass, the viscosity becomes high and adversely affects operations such as pouring into a container.
Moreover, the mass ratio of locust bean gum and xanthan gum in the gel food is 90/10 to 30/70, preferably 90/10 to 50/50, and preferably 90/10 to 65/35. More preferred. This is because when the mass ratio of locust bean gum is larger than 90 or smaller than 30, water is released immediately when the gel food is broken.

  The gel food of the present invention contains water. The content of water in the gel food varies depending on the type of the gel food to be produced and the blending amount of other raw materials, but is preferably 60 to 96% by mass, more preferably 65 to 92% by mass. 70 to 90% by mass is even more preferable.

Other ingredients include sweeteners, starches, modified starches, dextrins, emulsifiers, soy protein, cellulose and its derivatives, fruits, meats, seafood, flavorings, coloring agents, preservatives, and dairy products such as eggs, milk and cheese. , Nuts such as almonds, seasonings such as salt and pepper can be used. As the sweetener, any of powdered sugar and liquid sugar can be used. For example, sugar, fructose, glucose, maltose, oligosaccharide, starch syrup, honey, maple syrup, sugar alcohol, palatinose, trehalose, artificial sweetener, etc. These are commercially available products.
In the present invention, when producing a gel food that does not use allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, so-called specific raw materials, as other raw materials to be used, It is necessary to use one that does not contain allergens derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab.

Next, the manufacturing method of the gel food of this invention is demonstrated.
The gel food of the present invention is prepared by mixing the raw materials described above using a stirrer such as a homomixer to make a mixed solution, reaching a temperature of 90 ° C or higher, preferably reaching a temperature of 90 to 100 ° C, more preferably Can be manufactured by filling a container with a mixed solution that has been heated to 92 to 98 ° C. and then cooling. In addition, about the usage-amount of a raw material, it can manufacture by the usage-amount demonstrated previously.
As an example of a specific manufacturing method, first, water and other raw materials are put in a stirring vessel and mixed by a homomixer to make a mixed solution. Here, when hot water of 90 ° C. or higher is used as water, efficiency is improved in terms of dissolution of raw materials. The mixed solution that has been heated to 90 ° C. or higher can be manufactured by filling a container such as a plastic cup and then cooling.
The cooling temperature is preferably 1 to 40 ° C., may be allowed to cool at room temperature, or may be cooled in a refrigerator after taking rough heat at room temperature, or immediately after reaching a temperature of 90 ° C. or higher. It may be cooled with.
And when producing a gel food that does not use allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, so-called specific raw materials as raw materials, eggs, What does not contain allergen substances derived from milk, wheat, buckwheat, peanut, shrimp, or crab may be used.

Next, the mixed powder for gel food of the present invention will be described.
The mixed powder for gel food of the present invention comprises 13 to 93% by mass of soybean powder, preferably 30 to 70% by mass, more preferably 35 to 65% by mass, one or two selected from agar and κ-type carrageenan. 0.4 to 1.3 mass%, preferably 0.5 to 1.3 mass%, more preferably 0.5 to 1.0 mass%, and 0.1 to 1.0 mass of locust bean gum and xanthan gum %, Preferably 0.1 to 0.7% by mass, more preferably 0.1 to 0.5% by mass, and the mass ratio of locust bean gum and xanthan gum is 90/10 to 30/70, It is preferable that it is 10-50 / 50, and it is more preferable that it is 90 / 10-65 / 35.
In addition to the above ingredients, sweeteners, starches, modified starches, dextrins, emulsifiers, soy protein, cellulose and derivatives thereof, flavorings, colorants, preservatives, dairy products such as cheese, powders such as salt and pepper seasonings Can be used.

  The mixed powder for gel of the present invention is one or two kinds selected from soybean powder, agar and κ-type carrageenan, locust bean gum, xanthan gum, and if necessary, other food ingredients, mixed in a bag, It can manufacture by mixing using powder mixers, such as a V type mixer and a ribbon type mixer.

When the mixed powder for gel food of the present invention and water are used, one or two selected from agar and κ-type carrageenan are 0.08 to 0.25% by mass, locust bean gum and xanthan gum are 0.02 to 0.02. A gel food containing 2% by mass and water and having a mass ratio of locust bean gum to xanthan gum of 90/10 to 30/70 can be easily prepared.
Specifically, the mixed powder for gel food of the present invention and water are mixed with a stirrer such as a homomixer to make a mixed solution. Here, when hot water of 90 ° C. or higher is used as water, efficiency is improved in terms of dissolution of raw materials. It can be produced by cooling a mixed solution that has reached a temperature of 90 ° C. or higher, preferably 90 to 100 ° C., more preferably 92 to 98 ° C., after cooling in a container such as a plastic cup. it can.
The cooling temperature is preferably 1 to 40 ° C., may be allowed to cool at room temperature, or may be cooled in a refrigerator after taking rough heat at room temperature, or immediately after reaching a temperature of 90 ° C. or higher. It may be cooled with.
In the case of producing gel food that does not use allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, so-called specific raw materials, as raw materials, using the mixed powder for gel food of the present invention It is necessary to use the thing which does not contain the allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab as another raw material to be used.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Production of gel food (Examples 1 and 2)]
Purine-like gel foods, which are gel foods that do not contain allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, were produced with the formulations shown in Table 1.
Specifically, first, raw materials other than 98 ° C. hot water described in Table 1 were placed in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Table 2.

[Production of gel food (Comparative Examples 1 to 12)]
Gel foods containing no allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab were prepared with the formulations shown in Tables 3-5.
Specifically, first, raw materials other than 98 ° C. hot water described in Tables 3 to 5 were placed in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Tables 6-8.

  As can be seen from the results in Tables 6 to 8, in the case of a combination of agar or κ-type carrageenan, locust bean gum and xanthan gum, it was possible to produce a pudding-like gel food with good appearance and texture. However, as can be seen from the results in Tables 3 to 7, when only agar (Comparative Example 1), only κ-type carrageenan (Comparative Example 2), only ι-type carrageenan (Comparative Example 3) is used, Type carrageenan combination (Comparative Example 4), locust bean gum, xanthan gum and guar gum combination (Comparative Examples 5 and 6), iota carrageenan, locust bean gum, xanthan gum and guar gum combination (Comparative Example 7), agar, iota type Combination of carrageenan and locust bean gum (Comparative Example 8), combination of agar, ι type carrageenan and guar gum (Comparative Example 9), combination of agar, ι type carrageenan and xanthan gum (Comparative Example 10), agar, ι type carrageenan, locust Combination of bean gum and guar gum (Comparative Example 11), agar, ι type carragina In the combination of xanthan gum and guar gum (Comparative Example 12), the appearance was also able to produce a pudding-like color, but some did not solidify and partly textured like pudding Can be manufactured, but all of them have a lot of roughness.

[Production of gel food (Comparative Examples 13-15, Examples 3-7)]
Gel foods (Comparative Examples 13 to 15) containing no allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, and purine-like gels that are gel foods shown in Tables 9 and 10 A food (Examples 3 to 7) was produced, and the influence of the mass ratio of locust bean gum and xanthan gum on the gel food was examined.
Specifically, first, raw materials other than 98 ° C. hot water described in Tables 9 and 10 were put in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Tables 11 and 12.

  As can be seen from the results of Tables 11 and 12, a pudding-like gel food with good appearance and texture could be produced when the amount of locust bean gum and xanthan gum was a specific mass ratio.

[Production of gel food (Examples 8 and 9)]
Purine-like gel food, which is a gel food that does not contain allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, with the formulation shown in Table 13, and further added guar gum or ι carrageenan The formulation was examined.
Specifically, first, raw materials other than 98 ° C. hot water described in Table 13 were put in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Table 14.

  As can be seen from the results in Table 14, a pudding-like gel food with a good appearance and texture is produced even when a combination of agar, locust bean gum and xanthan gum is combined with guar gum or ι carrageenan. We were able to.

[Production of gel food (Comparative Examples 16-18, Examples 10-14)]
Gel foods (Comparative Examples 16 to 18) containing no allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, and purine-like gels that are gel foods, as shown in Tables 15 and 16 A food (Examples 10 to 14) was produced, and the influence on the gel food by the mass ratio of locust bean gum and xanthan gum when agar was used was examined.
Specifically, first, raw materials other than 98 ° C. hot water described in Tables 15 and 16 were placed in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Tables 17 and 18.

[Production of gel food (Comparative Example 19, Examples 15 to 17)]
Gel food (Comparative Example 19) that does not contain an allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab, and a purine-like gel food that is a gel food (Example) 15-17) were manufactured and the influence on the gel food by the content of soybean powder was investigated.
Specifically, first, raw materials other than 98 ° C. hot water described in Table 19 were placed in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. Table 20 shows the evaluation results.

[Production of gel food (Comparative Examples 20, 21, Examples 18-20)]
Gel foods (Comparative Examples 20 and 21) that do not contain allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, and purine-like gel foods that are gel foods (Table 21) Examples 18 to 20) were produced, and the influence of the content of κ-type carrageenan on the gel food was examined.
Specifically, first, raw materials other than 98 ° C. hot water described in Table 21 were mixed in a plastic bag to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Table 22.

[Production of gel food (Comparative Examples 22, 23, Examples 21 to 24)]
Gel foods (Comparative Examples 22 and 23) that do not contain allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, and purine-like gels that are gel foods, as shown in Tables 23 and 24 The food (Examples 21-24) was manufactured, and the influence on the gel food by the mass ratio of locust bean gum and xanthan gum when κ-type carrageenan was used was examined.
Specifically, first, raw materials other than 98 ° C. hot water described in Tables 23 and 24 were mixed in a plastic bag to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
In addition, since the viscosity of the mixed solution was very high, the compound of Comparative Example 23 was difficult to fill into a plastic cup, and after cooling, the surface was not smooth and was an uneven gel.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Tables 25 and 26.

[Production of gel food (Comparative Examples 24 and 25, Examples 25 to 28)]
Purine-like, which is a gel food (Comparative Examples 24 and 25) that does not contain an allergen substance derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab, and a gel food, as shown in Tables 27 and 28 A gel food (Examples 25 to 28) was produced, and the influence of the total amount of locust bean gum and xanthan gum on the gel food was examined.
Specifically, first, raw materials other than 98 ° C. hot water described in Tables 27 and 28 were mixed in a plastic bag to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
In addition, since the viscosity of the mixed solution was very high, the compound of Comparative Example 25 was difficult to fill into a plastic cup, and after cooling, the surface was not smooth and was an uneven gel.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Table 29 and Table 30.

[Production of gel food (Comparative Examples 26 to 28)]
A gel food containing no allergen substances derived from eggs, milk, wheat, buckwheat, peanuts, shrimp, or crab in the formulation shown in Table 31 and containing soy powder using gelatin or gellan gum as a gelling agent A gel food was produced.
Specifically, first, raw materials other than 98 ° C. hot water described in Tables 3 to 5 were placed in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put into a plastic cup, and the cup containing the mixed solution was placed in a refrigerator at 4 ° C. and cooled overnight to produce a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Table 32.

  As can be seen from the results in Table 32, only gellan gum (Comparative Example 26) could produce a pudding-like texture, but had a lot of roughness. In addition, in the case of only gelatin (Comparative Example 27) or a combination of gelatin and agar (Comparative Example 28), separation was observed due to precipitation of soybean powder, which was different from the appearance of purines.

[Production of gel food (Example 29, Comparative Examples 29 to 32)]
Gel food (Comparative Examples 29-32) that does not contain an allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab, and gel fumigation-like gel food that is a gel food (Table 33) Example 29) was prepared.
Specifically, first, raw materials other than 98 ° C. hot water described in Table 1 were placed in a plastic bag and mixed to produce a mixed powder for gel food. 98 ° C. hot water and gel food mix powder were placed in a stirring container and stirred for 1 minute with a homomixer (3000 rpm) (temperature during mixing was 92 ° C.) to obtain a mixed solution. The obtained mixed solution was put in a plastic cup, and the cup containing the mixed solution was put in a refrigerator at 4 ° C. and cooled overnight to obtain a gel food.
As the soybean powder, a product “Alpha Plus HS-600” (expiration date March 5, 2014) manufactured by Nisshin Oillio Group Co., Ltd. was used. The median diameter of Alpha Plus HS-600 was 29.8 μm, and when the powder was passed through 325 mesh, 73% by mass of the entire powder passed and 27% by mass remained on the mesh. The median diameter was measured with Microtrac MT3300EX2 (manufactured by Nikkiso Co., Ltd.).
About the manufactured gel food, the external appearance and texture were evaluated. The evaluation results are shown in Table 34 and Table 35.

As can be seen from the results in Table 34 and Table 35, it was found that when the blending of locust bean gum and xanthan gum is at a specific mass ratio, a tea fumigation-like gel food with good appearance and texture can be produced. Moreover, when the amount of soybean powder or agar and κ-type carrageenan exceeded a specific amount, the texture was different from that of chawanmushi, and a lot of roughness was felt.

  The gel food of the present invention can be widely used in the food field, and can also be used as a gel food considering allergies caused by specific raw materials. In particular, it is used as a pudding-like gel food and a steamed steamed gel food. can do.

Claims (7)

  3 to 13% by weight of soybean powder, 0.08 to 0.25% by weight of one or two selected from agar and κ-type carrageenan, 0.02 to 0.2% by weight of locust bean gum and xanthan gum, and A gel food comprising water and having a mass ratio of locust bean gum and xanthan gum of 90/10 to 30/70.   The gel food according to claim 1, wherein the content of the soybean powder is 7 to 13% by mass.   The gel food according to claim 1 or 2, wherein the content of one or two selected from agar and κ-type carrageenan is 0.1 to 0.25% by mass.   The total content of said locust bean gum and xanthan gum is 0.02-0.14 mass%, The gel food of any one of Claims 1-3 characterized by the above-mentioned.   The gel food according to any one of claims 1 to 4, which does not contain an allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab.   3 to 13% by mass of soybean powder, 0.08 to 0.25% by mass of one or two selected from agar and κ-type carrageenan, and the mass ratio of locust bean gum and xanthan gum is 90/10 to 30/70 Gel food characterized by mixing locust bean gum and xanthan gum in an amount such that the total amount thereof is 0.02 to 0.2% by mass, and water, reaching 90 ° C. or higher, and then cooling. Manufacturing method.   The method for producing a gel food according to claim 6, wherein an allergen substance derived from egg, milk, wheat, buckwheat, peanut, shrimp, or crab is not used as a raw material.