JP2020089291A - Bottled jelly-like food and heating method of bottled jelly-like food - Google Patents

Abstract

The object of the present invention is to provide a container-packed jelly-like food and a method for warming a container-packed jelly-like food that can provide a desired texture even when stored in a heater and served in a heated state. A container-packed jelly-like food (100) includes a container (101) having bag portions (102, 104, 105) for covering contents and a mouth portion (106) attached to the bag portion, and a jelly-like food (113) filled in the container. and the container is configured such that the jelly-like food can be eaten out of the mouth portion while being deformed by pressing the bag portion by hand, and stored at 60° C. for 7 days. Gel strength after storage is 0.4 N or more and 2.0 N or less, separation rate after storage at 60 ° C. for 7 days is 1 mass% or more and 10 mass% or less, and pH is less than 4.0. jelly food. Heating of container-packed jelly-like food, wherein the jelly-like food is filled in a flexible container, placed in a product display warmer, and the product temperature is maintained within a range of 40°C or higher and 75°C or lower. Method. [Selection drawing] Fig. 3

Description

The present invention relates to a container-filled jelly-like food provided in a heated state and a method for heating a container-filled jelly-like food.

Conventionally, jelly-like foods filled in pouch containers with spouts are known. This type of jelly-like food is popular because it can be easily eaten when going out by sucking from the spout mouth while pressing the container. Product appeal points include the purpose of filling the belly, the purpose of supplementing energy during exercise, and the purpose of supplementing vitamins and proteins that are often deficient in daily eating habits. However, it is generally sold in a refrigerated state, and it is usually taken in a cold state. However, when the outside temperature is low, such as in winter, cold jelly-like foods tend to be shunned.

On the other hand, Cited Document 1 describes obtaining a packaged jelly beverage intended for warm sale, which has excellent heat retention and a jelly texture.

JP2012-65610A

The present inventors thought that it would be possible to provide a warm jelly-like food when the outside temperature is low such as in winter, and store the jelly-like food filled in a pouch container with a spout in a warming machine such as a hot vendor for displaying products. Then I made an offer. However, it has been found that the gel properties of jelly-like foods change greatly after a predetermined period of storage at about 60° C., making it difficult to maintain a desired texture. In this regard, Patent Document 1 does not disclose any problem of change in gel property when the gel is stored under heating for a predetermined period. Further, the jelly-containing beverage described in Patent Document 1 is a jelly-containing beverage of a type that is filled in a PET bottle, shaken and eaten, and is generally a jelly-like food of a type that is filled in a pouch container with a spout and consumed. It was difficult to give the desired texture.

Therefore, an object of the present invention is to heat a container-filled jelly-like food and a container-filled jelly-like food so that a desired texture can be obtained even when it is stored in a warmer and provided in a warmed state. To provide a method.

In order to achieve the above object, the present invention, from the first aspect thereof, a container having a bag portion for covering contents and a mouth portion attached to the bag portion, and a jelly-like food filled in the container. The container is configured so that it can be taken out and eaten from the mouth while deforming the jelly-like food product by pressing the bag part by hand, and the jelly-like food product is 60. The gel strength was 0.4 N or more and 2.0 N or less in a compression test with a rheometer after storage at 7°C for 7 days, and the water separation rate after storage at 60°C for 7 days was 1% by mass or more and 10% by mass or less. The present invention provides a container-filled jelly-like food product having a pH of less than 4.0.

In the container-filled jelly-like food, it is preferable that the jelly-like food contains gellan gum and Ca ions.

Further, it is preferable that the content of Ca ions is 0.02 mass% or more and 0.05 mass% or less.

Moreover, it is preferable that the gellan gum is contained in an amount of 0.1% by mass or more and 0.3% by mass or less.

Moreover, it is preferable that the jelly-like food further contains a thickening polysaccharide other than gellan gum.

Further, it is preferably stored in a warmer.

On the other hand, the present invention, from the second viewpoint, the gelled food containing gellan gum and Ca ions is filled in a flexible container and placed in a warmer for displaying products, and the temperature of the gelled food is The present invention provides a method for heating a container-filled jelly-like food, characterized by maintaining the temperature in the range of 40°C or higher and 75°C or lower.

In the method for heating the container-filled jelly-like food, it is preferable that the product display warmer is a hot vendor, a hot warmer, a hot showcase, or a vending machine.

According to the present invention, a method for heating a container-filled jelly-like food and a container-filled jelly-like food, which enables a desired texture to be obtained even when stored in a warmer and provided in a warmed state. Can be provided.

It is a perspective view of the container-filled jelly-like foodstuff which shows one Embodiment of this invention, (a) is a perspective view seen from diagonally upward, (b) is a perspective view seen from diagonally downward. It is explanatory drawing which shows the state which loaded the container-packed jelly-like foodstuff shown in FIG. 1 in the warmer. FIG. 2 is a front cross-sectional view showing a state in which the container-filled jelly-like food product shown in FIG. 1 is placed in a warmer, with a part cut away. It is a perspective view of the packaged jelly-like foodstuff which shows other embodiment of this invention, (a) is a perspective view seen from diagonally upward, (b) is a perspective view seen from diagonally downward. It is a photograph of the result of examining the degree of discoloration when the jelly-like food product was stored at 60° C. for 1 week in Test Example 3, (1) is the result when the product was stored in a pouch container, and (2) Is the result when filled in a polypropylene cup and stored.

In the present invention, the jelly-like food used in the container-filled jelly-like food can be extruded from the container and eaten, so long as it is a fluid jelly-like food, and its raw material and manufacturing method, It is not particularly limited.

Examples of gelling agents for jelly-like foods include agar, locust bean gum, gellan gum (specifically, deacyl gellan gum; hereinafter sometimes simply referred to as “gellan gum”), native gellan gum, glucomannan, xanthan gum, pectin. , Carrageenan, and sodium alginate are preferably used, and these can be used alone or in combination of two or more.

In this case, from the viewpoint of storing in a warmer and providing it in a warmed state, the gelling agent is preferably, for example, one that can maintain the gelled state at a temperature of 45 to 75° C., and particularly deacylated gellan gum. , One or more selected from pectin, xanthan gum, locust bean gum, glucomannan and carrageenan are preferable, and deacyl gellan gum is particularly preferably used.

Raw materials suitable for supplementing energy sources, protein sources, vitamins, amino acids, minerals and the like can be added to the jelly-like food.

As the raw material serving as an energy source, for example, saccharides such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, dextrins and starch syrups are preferably used. Specific examples thereof include glucose, fructose, sugar, maltose, lactose, trehalose, erythritol, xylitol, sorbitol, maltodextrin and the like. These raw materials serving as an energy source may be used alone or in combination of two or more.

In the jelly-like food for dieting, sugar alcohols such as reduced starch syrup and high-intensity sweeteners such as aspartame, stevia, acesulfame K, sucralose, and soumatin can be used as sweeteners. These high intensity sweeteners may be used alone or in combination of two or more.

Examples of the raw material serving as a protein source include whey protein, soybean protein, collagen, collagen peptide, casein and the like. As the whey protein, whey protein isolate (WPI), whey protein concentrate (WPC), whey protein hydrolyzate (WPH) and the like are preferably used, and as the soybean protein, isolated soybean protein (SPI) and the like are preferably used. Be done. These raw materials as the protein source can be used alone or in combination of two or more kinds.

Examples of vitamins include vitamin A 1, vitamin B 1, vitamin B 2, vitamin B 6, vitamin B 12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H 2, vitamin K, vitamin P, pantothenic acid, choline, folic acid, Examples include inositol, niacin, para-aminobenzoic acid (PABA) and the like. These vitamins may be used alone or in combination of two or more.

Examples of the amino acid include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and the like. .. These amino acids may be used alone or in combination of two or more.

Examples of minerals include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, sodium lactate and the like. These minerals can be used alone or in combination of two or more.

In addition, as acidulants, for example, citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid and salts thereof may be added. In addition, fruit juice, dietary fiber, flavors, seasonings, pigments and the like can be added.

The jelly-like food can be produced by dispersing the above-described raw materials in water, heating and dissolving the gelling agent, and then cooling the mixture to gel it. The order of addition of each raw material and the like can be appropriately adjusted so as to obtain a preferable gel property.

However, from the viewpoint that the jelly-like food is stored in a warmer and provided in a heated state, the gel strength is 0.4 N or more and 2.0 N or more in a compression test by a rheometer after being stored at 60° C. for 7 days. It is below, and the water separation rate after storage at 60°C for 7 days is preferably 1% by mass or more and 10% by mass or less. According to this, when filling and eating in a container such as a pouch container with a spout, even when the gel collapses, the texture of the jelly is sufficiently felt. Further, when the gel collapses, it has an appropriate fluidity, so that the texture as a fluidity is also improved. Such a gel property can be realized even after storage at about 60° C. for a predetermined period of time.

The lower limit of the gel strength is preferably 0.4 N or more, more preferably 0.5 N or more. The upper limit of the gel strength is preferably 2.0 N or less, more preferably 1.5 N or less, even more preferably 1.3 N or less. If the gel strength is less than the above range, the gel feeling tends to be insufficient. If the gel strength exceeds the above range, the texture tends to be too hard. The lower limit of the water separation rate is preferably 1% by mass or more, and more preferably 2% by mass or more. The upper limit of the water separation rate is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. If the water separation rate is less than the above range, fluidity and freshness tend to be insufficient. On the other hand, if the water separation rate exceeds the above range, the gel strength tends to be insufficient, and the texture tends to be too soft.

Here, the gel strength is not particularly limited in its measuring means, but as a typical example, a rheometer (manufactured by Sun Kagaku: CR-500DX) is used, and a cylindrical plunger with a diameter of 10 mm and an approach are used. The gel strength is the breaking strength (unit: N) when the gel breaks under the measurement conditions (compression test) at a speed of 60 mm/min and an entry distance of 20 mm. At this time, in order to capture the gel properties that well reflect the texture when eating in a heated state, it is preferable to measure the gel properties under heating, for example, the sample together with the container is suitable until just before measurement. Measuring the gel strength of the jelly-like food under the condition of the product temperature within the range of preferably 50 to 60°C, more preferably the product temperature within the range of 55 to 60°C, such as by storing in a warm water tank at a temperature. Is desirable.

The water separation rate is also not particularly limited in its measuring means, but if a typical example is taken, for example, the jelly-like food is taken out from the container so that the gel does not collapse, and then 18 mesh (opening: 0. (85 mm) was gently placed on the sieve, and the amount of water separation A (unit: g) that fell under the sieve was measured. The water separation rate is calculated by the following formula.

Water separation rate (%) = (A/180 (amount filled in pouch container (unit: g)) x 100

Also in this case, in order to capture the gel properties that more closely reflect the texture when eating in a warmed state, it is preferable to measure the gel properties under heating, for example, the sample together with the container is suitable until immediately before measurement. The water separation rate of the jelly-like food product is measured under conditions such as storage in a warm water tank at various temperatures, preferably in the range of 50 to 60°C, and more preferably in the range of 55 to 60°C. Is desirable.

On the other hand, the pH of the jelly-like food is preferably less than pH 4, and more preferably pH 3 or more and less than pH 4. According to this, the growth of microorganisms can be suppressed, the heat sterilization conditions can be relaxed, and in turn, the deterioration of flavor, texture, etc. due to the heat sterilization can be suppressed. The pH can be measured using a pH meter.

The jelly-like food product preferably contains gellan gum as a gelling agent raw material. Further, it is preferable that the gellan gum contains Ca ions for imparting gelling ability. According to this, it is easy to obtain the gel property in the warmed state as described above. In this case, it is preferable to contain Ca ions in an amount of 0.02% by mass or more and 0.05% by mass or less by using calcium lactate as a mineral raw material as a source, and 0.025% by mass or more and 0.04% by mass of Ca ions. It is more preferable to contain the following. Further, gellan gum is preferably contained in an amount of 0.1% by mass or more and 0.3% by mass or less, more preferably 0.1% by mass or more and 0.25% by mass or less. Further, the amount ratio of Ca ion to gellan gum is preferably 0.1:1 to 0.5:1 in terms of mass, and more preferably 0.1:1 to 0.3:1.

In a preferred embodiment of the present invention, the above jelly-like food contains, in addition to gellan gum (deacylated gellan gum), xanthan gum, locust bean gum, guar gum, glucomannan, pectin, native gellan gum, carrageenan, sodium alginate, and the like. It may contain one or more kinds of mucopolysaccharides. According to this, as shown in the examples described later, the thickening polysaccharide acts on syneresis, imparts an appropriate viscosity, and suppresses the rapid emission of the flavor, and exhibits a proper flavor release jelly. It is possible to obtain a food product. Further, if desired, proper viscosity can be imparted to the water separation. The amount of such a polysaccharide is not particularly limited as long as it meets the above purpose, but for example, when xanthan gum is used, it is preferably contained in an amount of 0.01% by mass or more and 0.1% by mass or less, It is more preferable to contain 0.015 mass% or more and 0.08 mass% or less. Moreover, when using locust bean gum, it is preferable to contain 0.01 mass% or more and 0.1 mass% or less, and it is more preferable to contain 0.015 mass% or more and 0.08 mass% or less. When guar gum is used, it is preferably contained in an amount of 0.01% by mass or more and 0.2% by mass or less, more preferably 0.02% by mass or more and 0.15% by mass or less. Moreover, when using glucomannan, it is preferable to contain 0.01 mass% or more and 0.2 mass% or less, and it is more preferable to contain 0.02 mass% or more and 0.15 mass% or less. Moreover, when using pectin, it is preferable to contain 0.03 mass% or more and 0.5 mass% or less, and it is more preferable to contain 0.05 mass% or more and 0.3 mass% or less. Moreover, when using native gellan gum, it is preferable to contain 0.001 mass% or more and 0.04 mass% or less, and more preferably 0.001 mass% or more and 0.03 mass% or less. When carrageenan is used, it is preferably contained in an amount of 0.01% by mass or more and 0.2% by mass or less, more preferably 0.01% by mass or more and 0.1% by mass or less. Moreover, when using sodium alginate, it is preferable to contain 0.01 mass% or more and 0.1 mass% or less. Further, the total amount of the thickening polysaccharides other than gellan gum is preferably 0.001% by mass or more and 0.5% by mass or less, and 0.001% by mass or more and 0.3% by mass or less is contained. More preferably.

The Brix of the jelly-like food is preferably 5 to 40, more preferably 10 to 35, and even more preferably 15 to 30. When Brix is in the above range, the jelly can have a body feeling and the gel can be stabilized.

The container-filled jelly-like food product according to the present invention is a jelly-like food product as described above, which is filled in a container having a bag part for covering contents and a mouth part attached to the bag part, such as a pouch container with a spout. It will be. Specifically, the container is a flexible container, that is, by pressing the bag portion by hand, the jelly-like food, which is the content, can be deformed and taken out from the mouth and eaten. Has been done. Then, each container can be placed in a warmer for displaying products such as a hot bender, a hot warmer, a hot showcase, a vending machine, etc., and can be provided to the customer while being heated. You can enjoy the warmed jelly-like food by picking it up as a product from the vending machine and eating it as it is.

1-3, one Embodiment of the container-filled jelly-like foodstuff by this invention is shown. The container-filled jelly-like food 100 is composed of a container 101 and a jelly-like food 113 (see FIG. 3) filled in the container 101.

As shown in FIG. 1, a container 101 includes a front surface portion 102, a rear surface portion 103, and a pair of side surface portions 104 arranged on both sides, each of which is formed of a laminated sheet having a weldable sealant layer on its inner surface. The container has a bottom portion 105, and thus the container constitutes a bag portion for covering the contents.

The sealant layer is preferably a synthetic resin unstretched film or a layer obtained by extruding a synthetic resin in layers. The synthetic resin forming the sealant layer may be one kind or two or more kinds. In the case of two or more kinds, it may be a single layer of a mixture of two or more kinds of synthetic resins, a multi-layer of two or more kinds of synthetic resins, or a multi-layer including a layer of the mixture.

When the sealant layer is a multi-layer, it can be produced by a known method such as a coextrusion method or a laminating method. In the case of the co-extrusion method, a water-cooled inflation method, an air-cooled inflation method, a T-die molding method or the like can be adopted. In particular, the air-cooled inflation method, which is capable of forming thin films and wide webs, is advantageous.

Examples of the synthetic resin include high-density polyethylene (HDPE), low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE) and other polyethylene-based resins, polypropylene-based resins, and the like, with polyethylene-based resins being preferred.

As the polyethylene resin, it is preferable to combine HDPE having excellent heat resistance with LLDPE having flexibility and excellent impact resistance. In this case, the sealant layer may be a single layer of a mixture of HDPE and LLDPE, a multi-layer including a layer of HDPE and a layer of LLDPE, or a multi-layer including a layer of a mixture of HDPE and LLDPE. Good.

In the laminated sheet, the sealant layer is arranged on the inner surface, and a base material layer made of a synthetic resin film having heat resistance, puncture strength, tensile strength, impact resistance and the like is arranged on the surface side, and the sealant layer An intermediate layer having functionality such as oxygen barrier properties, water vapor barrier properties, tear resistance, impact resistance, etc. is preferably used between the base layer and the base material layer.

Examples of the base material layer include polyethylene terephthalate, polypropylene, polyamide, ethylene vinyl alcohol copolymer and the like, and biaxially stretched films or uniaxially stretched films of these are preferable. Further, in order to impart a barrier property against oxygen and water vapor to these films, a vapor deposition film obtained by vapor deposition of a metal such as aluminum or magnesium or an oxide such as silicon oxide, a barrier coating agent such as polyvinylidene chloride, etc. You may use the coated film etc. which were coated. The base material layer may be a single body of the above-mentioned film or a laminated film.

Further, as the above-mentioned laminated sheet, a laminated sheet having a metal foil layer and a weldable sealant layer arranged on the inner surface is preferably used. In this case, the metal foil layer is preferably arranged as the intermediate layer. As the metal foil layer, an aluminum metal foil is preferably used.

Both sides of the pair of side surface portions 104 are heat-sealed to both sides of the front surface portion 102 and the rear surface portion 103, and four side end seal portions 108 extending in the vertical direction are formed. In this case, the pair of side surface portions 104 are folded inward at the center line in the width direction by a fold line 115 that extends vertically to form a lateral gusset portion that can be expanded.

Further, the lower edge portions of the front surface portion 102, the rear surface portion 103, and the pair of side surface portions 104 and the peripheral edge portion of the rectangular bottom surface portion 105 are heat-sealed to form a lower end seal portion 109. The bottom surface portion 105 is bent inward at a fold line 116 to form a bottom gusset portion that can be expanded.

Both ends of the lower end seal portion 109 arranged on each side of the bottom surface portion 105 are connected to corresponding lower end portions of the four side end seal portions 108 extending in the vertical direction, and the lower end portion of the side end seal portion 108 and the lower end seal portion are connected to each other. A sealing structure that seals the periphery of the bottom surface portion 105 is formed with the portion 109.

The lower end seal portion 109 has a frame shape and extends downward so as to surround the peripheral edge of the bottom surface portion 105. In the present invention, the frame shape does not mean a structure in which both ends of the lower end seal portion 109 extending downward are necessarily connected to each other, but a mode in which they are arranged in contact with each other or within 3 mm. It is also meant to include a mode in which they are closely arranged via a gap.

Further, the lower end seal portion 109 does not necessarily have to have a frame shape, and the lower end seal portion 109 has a rigidity such that the lower end seal portion 109 does not fall sideways, and a container filled with jelly-like food at the lower end portion of the lower end seal portion 109. As long as 101 can be supported, both ends of the lower end seal portion 109 may be separated from each other, and the number of the lower end seal portions 109 extending downward may be two.

On the other hand, the upper edge portions of the front surface portion 102, the rear surface portion 103, and the pair of side surface portions 104 are heat-sealed to form an upper end seal portion 110. In addition, the central portions of the upper sides of the front surface portion 102 and the rear surface portion 103 form a spout joint portion 111 that is joined so as to seal the outer periphery of the spout 106. As shown in FIG. 3, the suction tube 112 of the spout 106 is inserted into the container 111.

As shown in FIG. 1, the container 101 is filled with a jelly-like food 113, so that the side surface portion 104 forming the lateral gusset portion and the bottom surface portion 105 forming the bottom gusset portion are opened to increase the volume. The shape becomes wider as you do. Then, all the lower end seal portions 109 located on the four sides of the bottom surface portion 105 extend downward, and their lower ends abut on the mounting surface so that they can be mounted independently.

As shown in Examples described later, when stored at around 60° C., oxygen has a great influence on the discoloration of the gel-like food, so that the oxygen permeation of the material forming the bag portion in which the container covers the contents is The amount is preferably less than 10 mL/m ² ·atm·day, more preferably less than ² mL/m ² ·atm·day, and even more preferably less than 1 mL/m ² ·atm·day. Most preferably less than 0.1 mL/m ² ·atm·day.

FIG. 2 shows a state in which the container-filled jelly-like food is placed and stored in the warmer 120. The warmer 120 has a housing 121 and a mounting surface 122 arranged inside thereof. The mounting surface 122 includes a bottom surface in the housing 121, a shelf arranged above the housing 121, and a plate placed on the shelf. The mounting surface 122 does not necessarily have to have a plate shape, and may have a mesh shape or a punching metal shape. In the present invention, the "heater" may be any as long as it has a placing surface 122 on which the container-filled jelly-like food is placed, and a heating means capable of heating the container-filled jelly-like food, and its shape. The structure and structure are not particularly limited, and specifically, what is called a hot vendor, a hot warmer, a hot warmer, or a hot showcase can be mentioned. Alternatively, it may be an automatic vending machine or the like that provides heated products.

The heating temperature of the warmer 120 is not particularly limited, but the jelly-like food 113 of the container-filled jelly-like food is preferably 40° C. or higher and 75° C. or lower, more preferably 50° C. or higher and 70° C. or lower, and even more preferably 55. The temperature is set so as to be maintained in the range of ℃ to 65 ℃. At such a temperature, it is possible to provide the jelly-like food in a relatively warm state while suppressing the heat deterioration of the jelly-like food, and by ingesting the jelly-like food in the season when the outside temperature is low such as winter. The effect of warming can be imparted. The temperature of the surface of the container is preferably about 30 to 60° C. so as not to feel hot or burn when being held by hand.

As shown in FIG. 3, in the container-filled jelly-like food placed on the placing surface 122 of the warmer 120, the lower end of the lower end seal portion 109 extending downward contacts the placing surface 122, It is placed in a self-supporting state. The bottom portion 105 tends to hang down slightly due to the weight of the jelly-like food 113, but is prevented from contacting the placing surface 122, and a space 114 is provided between the bottom portion 105 and the placing surface 122. Are formed.

In this case, the downward extension length h of the lower end seal portion 109 extended downward is preferably 5 to 15 mm, and more preferably 5 to 10 mm. Further, the distance s between the bottom surface portion 105 forming the space 114 and the mounting surface 122 is preferably 2 to 10 mm, more preferably 3 to 8 mm. If the above h and s are too small, the bottom surface 105 and the mounting surface 122 may come into contact with each other during storage, and if too large, the lower end seal portion 109 tends to fall sideways.

As shown in FIG. 3, in this embodiment, as shown in the container 101, the container has a lower end seal portion 109 extending downward from the peripheral edge of the bottom surface portion 105, and the lower end of the lower end seal portion 109 is added. A heater is used that is in contact with the mounting surface 122 of the warmer 120 and can stand on its own without the bottom surface portion 105 contacting the mounting surface 122. This makes it difficult for heat from the mounting surface 122 of the warmer 120 to be transferred to the jelly-like food 113 in the container 101, and heat deterioration of the jelly-like food 113 can be suppressed.

Further, in the case of this embodiment, since the lower end seal portion 109 extends downward in a frame shape so as to surround the peripheral edge of the bottom surface portion 105, the lower end seal portion 109 is less likely to bend due to the weight of the jelly-like food 113, It is possible to more reliably prevent the bottom surface portion 105 from coming into contact with the mounting surface 122.

Further, in this embodiment, the container 101 has the spout 106 to which the cap 107 is attached, and this constitutes the mouth portion attached to the container. By removing the cap 107 and sucking from the spout 106, the jelly-like food 113 can be easily taken. By sucking little by little through the spout 106, it is possible to prevent the hot jelly-like food 113 from flowing into the mouth at once.

In addition, in this embodiment, since the front surface portion 102, the rear surface portion 103, the side surface portion 104, and the bottom surface portion 105 of the container 101 are formed of a laminated sheet having a thin metal layer, the rigidity of the laminated sheet forming the container 101 is improved. The lower end seal portion 109 is less likely to bend due to the weight of the jelly-like food, and the bottom surface portion 105 can be more reliably prevented from coming into contact with the mounting surface 122. Further, heat from the mounting surface 122 of the warmer 120 is easily transferred to the entire container 101 through the thin metal layer, and uniform heating can be facilitated.

Further, in this embodiment, the front surface portion 102, the rear surface portion 103, the pair of side surface portions 104, and the bottom surface portion 105 are provided, and the respective side end portions of the front surface portion 102, the rear surface portion 103, and the side surface portion 104 are sealed with each other. The four side end seal portions 108 extending vertically are formed, and the side surface portion 104 forms a foldable lateral gusset portion, and the lower end portions of the front surface portion 102, the rear surface portion 103, and the side surface portion 104, and the bottom surface portion 105. Since the lower end seal portion 109 having a frame shape and projecting downward is formed by being joined to the outer peripheral edge portion of the same, and the bottom surface portion 105 forms a foldable bottom gusset portion, it is possible to increase the internal capacity. You can In addition, the lower end seal portion 109 having a frame shape and protruding downward is provided, and the lower end portions of the four vertically extending side end seal portions 108 are arranged at the four corners of the lower end seal portion 109 having the frame shape. Therefore, the rigidity of the container 101 itself in the vertical direction is maintained, and the bottom end seal portion 109 becomes more difficult to bend due to the weight of the jelly-like food product 113, so that the bottom surface portion 105 contacts the mounting surface 122 more reliably. It can be prevented.

FIG. 4 shows another embodiment of the container-filled jelly-like food product according to the present invention. The same parts as those in the above embodiment are designated by the same reference numerals, and the description thereof will be omitted.

In this container-filled jelly-like food 200, the structure of the container 201 is different from that of the above-described embodiment. That is, the container 201 has a front surface portion 102, a rear surface portion 103, and a bottom surface portion 105, and does not have the side surface portion 104 of the above embodiment. That is, both side edge portions of the front surface portion 102 and the rear surface portion 103 are joined to each other to form two side end seal portions 108 extending vertically. The spout 106 is inserted between the upper edges of the front face portion 102 and the rear face portion 103, the front face portion 102 and the rear face portion 103 are joined to each other to form an upper end seal portion 110, and the periphery of the spout 106 is formed by the spout joint portion 111. It is sealed. The bottom surface portion 105 is folded inward with the center line along the major axis direction as a fold line, and its peripheral edge portion is joined to the inner surfaces of the front surface portion 102 and the rear surface portion 103 in an arc shape to form a peripheral edge of the bottom surface portion 105. A lower end seal portion 109 extending downward from is formed.

When the jelly-like food is filled in the container 201, the bottom surface portion 105 spreads in an elliptical shape, and the lower end seal portion 109 has a frame shape surrounding the peripheral edge of the bottom surface portion 105 and has a shape protruding downward. Then, when it is placed on the placement surface 122 of the warmer 120 in the same manner as the mode shown in FIG. 2, the lower end of the lower end seal portion 109 abuts on the placement surface 122 and can be made to stand by itself. In this state, the bottom surface portion 105 does not contact the mounting surface 122, and a space is provided between them. Also in this embodiment, heat from the mounting surface 122 of the warmer 120 is less likely to be transferred to the jelly-like food in the container 201, and heat deterioration of the jelly-like food can be suppressed.

As described above, in the above-described embodiment, the container has the lower end seal portion that extends downward from the peripheral edge of the bottom surface portion, and the lower end of the lower end seal portion is in contact with the mounting surface of the warmer and can stand by itself. It is configured such that the bottom portion thereof is not in contact with the mounting surface of the warmer while being filled with the jelly-like food. Thereby, heat deterioration of the jelly-like food can be suppressed. However, the structure of the container may be any structure as long as the lower end seal portion projects downward, the lower end thereof contacts the mounting surface, and the bottom surface portion does not contact the mounting surface. The structure of can be adopted.

Hereinafter, the present invention will be specifically described with reference to test examples, but these test examples do not limit the scope of the present invention.

The pH, gel strength, and water separation of the jelly-like food were measured as follows.

(PH)
The jelly-like food was squeezed out of the pouch container into a beaker and measured with a pH meter (manufactured by HORIBA).

(Gel strength)
Using a rheometer (manufactured by Sun Kagaku: CR-500DX), a breaking strength (unit: unit) when the gel breaks under the conditions of a cylindrical plunger having a diameter of 10 mm, an entrance speed of 60 mm/min, and an entrance distance of 20 mm (compression test). : N) was taken as the gel strength.

(Water separation rate)
Unpack the pouch container, take out the jelly-like food so that the gel does not collapse, and place it gently on an 18-mesh (opening: 0.85 mm) sieve, and the water separation amount A (unit: g ) Was measured. The water separation rate was calculated by the following formula.

Water separation rate (%) = (A/180 (amount filled in pouch container (unit: g)) x 100

[Test Example 1]
A container-filled jelly-like food was prepared with the formulations shown in Table 1 below (see Table 2 for the formulation of calcium lactate and gellan gum). Specifically, each raw material was added to water and heated in advance to 95° C., then 180 g was filled in a pouch container with a spout, cooled in a constant temperature bath at 26° C. for 15 minutes, and allowed to stand at room temperature for 24 hours to prepare. The container-filled jelly-like food products of Example 1-1 to Preparation Example 1-8 were prepared. When the pH of the obtained jelly-like food was measured, it was approximately in the range of pH 3.5 to 3.7.

The prepared container-filled jelly-like food was stored in a thermostat at 60° C., taken out after 1 week or 2 weeks, and the gel strength and the water separation rate were measured. Before the measurement, the sample was stored in a water tank at 60°C. As a control, gel strength and water separation rate were measured for those not stored at 60°C. At the time of the measurement, it was put in a water tank at 60° C. and heated, and then subjected to the measurement.

On the other hand, the sensory evaluation of the texture after storage at 60° C. for 1 week was performed as follows.

(sensory evaluation)
Sensory evaluation was performed by 5 specialized panelists, and the jelly-like food had gel feeling (feeling elasticity, crispy feeling), freshness (with moderate water separation, it feels not as a mere gel but as a jelly drink), It was evaluated whether or not it had a body feeling (feeling to be eatable by having moderate elasticity). The obtained evaluation results are summarized according to the following criteria.

(Evaluation criteria)
◯: Yes (4 to 5 out of 5)
Δ: Slight (2 to 3 out of 5)
×: None (0 to 1 out of 5)

Table 2 collectively shows the blending amounts of calcium lactate and gellan gum, the gel strength, the water separation rate, and the texture evaluation results in each preparation example.

As a result, as shown in the gel strength results of Preparation Example 1-1 to Preparation Example 1-8, the gel strength was significantly reduced after 1 week when stored at 60° C., as compared with the control which was not stored at 60° C. However, the decrease in gel strength during storage for another week tended to stop decreasing.

In particular, in Preparation Example 1-1 and Preparation Example 1-2, the gel strength after storage at 60° C. for 7 days was 0.22N or 0.23N, and the body feeling was insufficient in the texture evaluation, resulting in gel feeling. The evaluation was a little lacking.

On the other hand, in Preparation Example 1-3 to Preparation Example 1-8, the gel strength after storage at 60° C. for 7 days was 0.45 N (Preparation Example 1-5) to 1.64 N (Preparation Example 1-8). ) Was obtained, and the water separation rate after storage at 60° C. for 7 days was 1.1% (Preparation Example 1-8) to 4.3% (Preparation Example 1-6). Was obtained. The texture evaluation was also generally good. However, in Preparation Example 1-7 and Preparation Example 1-8, since the amount of water separation was small, it was evaluated that the freshness was slightly lacking.

From the above, assuming that the jelly-like food is stored at around 60°C and provided in a warmed state, it is necessary to optimize the gel properties of the jelly-like food, which are different from those at low temperature and room temperature. Became clear.

[Test Example 2]
A container-filled jelly-like food was prepared in the same manner as in Test Example 1 using the formulations shown in Table 3 below (see Table 4 for the formulation of thickening polysaccharides other than gellan gum).

The gel strength and water separation rate of the obtained packed jelly-like food products of Preparation Examples 2-1 to 2-7 were measured in the same manner as in Test Example 1 at 60° C., and 60° C. Sensory evaluation was performed on the texture after storage for 1 week in the same manner as in Test Example 1. In addition, in the sensory evaluation of the texture, in addition to the evaluation items performed in Test Example 1, regarding the feeling of water release (viscosity of water release), from the viewpoint of whether or not the liquid part other than the gel has a stickiness on the tongue. , Panelists' evaluations are summarized. In addition, panelists evaluated the flavor release from the viewpoint of whether the scent that comes out through the nose is strong or weak.

Table 4 collectively shows the blending amounts of calcium lactate and gellan gum, the gel strength, the water separation rate, and the texture evaluation results in each preparation example. In addition, about the preparation example 2-1, it was a jelly-like food of the same formulation as the preparation example 1-6 of the test example 1, and the results of the gel strength and the water separation rate were substituted by the results of the preparation example 1-6.

As a result, as shown in Table 4, in Preparation Example 2-2 to Preparation Example 2-7, as in Preparation Example 2-1 (Preparation Example 1-6 of Test Example 1), storage was performed at 60° C. for 7 days. The gel strength was 0.58N (Preparation Example 2-3) to 0.84N (Preparation Example 2-6), and the water separation rate after storage at 60°C for 7 days was 2%. (Preparation Example 2-6) to 4.2% (Preparation Example 2-3) were obtained.

On the other hand, in texture evaluation, in Preparation Example 2-1 (Preparation Example 1-6 of Test Example 1) in which other thickening polysaccharides other than gellan gum were not blended, it was evaluated that the feeling of water release was smooth and the flavor was good. While the release was strong, in Preparation Example 2-2, Preparation Example 2-3 and Preparation Example 2-5 in which xanthan gum, locust bean gum, or glucomannan was added in addition to gellan gum, a feeling of water separation was obtained. Was evaluated to be viscous, and the flavor release was reasonably good. In addition, in Preparation Example 2-4 and Preparation Example 2-6 in which guar gum or LM pectin was blended in addition to gellan gum, the evaluation was that the water release feeling was dry and the flavor release was moderately good. In addition, in Preparation Example 2-7 in which native gellan gum was blended in addition to gellan gum, the evaluation was that the gel mass was large and the water separation feeling was not so great, and the flavor release was moderately good.

These results were considered to be because other thickening polysaccharides compounded in addition to gellan gum imparted appropriate viscosity to syneresis depending on the type of thickening polysaccharide. It was also considered that the rapid release of flavor could be suppressed by other thickening polysaccharides blended in addition to gellan gum.

From the above, by concomitantly using a thickening polysaccharide in addition to gellan gum, when it is assumed that the jelly-like food is stored at about 60°C and provided in a warmed state, the texture related to the gel feeling is significantly changed. It was clarified that, depending on the type of thickening polysaccharide, a jelly-like food product that imparts an appropriate viscosity to syneresis and exhibits a better flavor release can be obtained.

[Test Example 3]
The jelly-like food of Preparation Example 2-1 of Test Example 2 was filled in a transparent polypropylene cup instead of the pouch container with spout as a container, and the container was stored at 60° C. for 7 days, and then the color change was observed. The degree was observed and compared with that filled in a pouch container with a spout.

As a result, as shown in FIG. 5 (2 ), the transparent polypropylene cup was significantly discolored to brown, while the pouch was filled with the pouch as shown in FIG. 5 (1 ). The discoloration of the product stored in the container was suppressed.

It is considered that this is because the pouch container with spout had lower oxygen permeability than the transparent polypropylene cup, and deterioration due to oxygen was suppressed.

100, 200 Container-filled jelly-like food products 101, 201 Container 102 Front part 103 Rear part 104 Side part 105 Bottom part 106 Spout 107 Cap 108 Side end seal part 109 Lower end seal part 110 Upper end seal part 111 Spout joint part 112 Suction tube 113 Jelly Food product 114 space 115 broken line 116 broken line 120 warmer 121 housing 122 mounting surface

Claims (8)

A container provided with a bag portion for covering the contents and a mouth portion attached to the bag portion, and a jelly-like food filled in the container, wherein the container is the jelly by pressing the bag portion by hand. The jelly-like food is configured so that it can be taken out from the mouth while being deformed and eaten. The gel-like food has a gel strength of 0. 1 in a compression test by a rheometer after being stored at 60°C for 7 days. 4 N or more and 2.0 N or less, a water separation rate after storage at 60° C. for 7 days is 1% by mass or more and 10% by mass or less, and a pH is less than 4.0. .. The packaged jelly-like food according to claim 1, wherein the jelly-like food contains gellan gum and Ca ions. The container-filled jelly-like food product according to claim 1 or 2, which contains Ca ions in an amount of 0.02% by mass or more and 0.05% by mass or less. The container-filled jelly-like food product according to any one of claims 1 to 3, which contains 0.1% by mass or more and 0.3% by mass or less of gellan gum. The container-filled jelly-like food according to any one of claims 2 to 4, wherein the jelly-like food further contains a thickening polysaccharide other than gellan gum. The container-filled jelly-like food product according to any one of claims 1 to 5, which is stored in a warmer. A jelly-like food containing gellan gum and Ca ions is filled in a flexible container and placed in a warmer for product display to maintain the temperature of the jelly-like food in the range of 40°C to 75°C. A method for heating a container-filled jelly-like food, comprising: The method for heating a container-filled jelly-like food product according to claim 7, wherein the warmer for displaying the product is a hot vendor, a hot warmer, a hot showcase, or a vending machine.