WO2017159494A1 - Gelatinous emulsified food - Google Patents
Gelatinous emulsified food Download PDFInfo
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- WO2017159494A1 WO2017159494A1 PCT/JP2017/009230 JP2017009230W WO2017159494A1 WO 2017159494 A1 WO2017159494 A1 WO 2017159494A1 JP 2017009230 W JP2017009230 W JP 2017009230W WO 2017159494 A1 WO2017159494 A1 WO 2017159494A1
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- fatty acid
- gel
- emulsified
- oil
- emulsified food
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
Definitions
- the present invention relates to a gel-like emulsified food product that is stable in quality without oil-off, and that is easy to eat for elderly people and those who have difficulty swallowing.
- the present invention relates to a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
- a food for nutritional supplement with a high lipid content is provided in a form that is easy to be taken by elderly people or hospitalized patients by preparing an emulsion and then adding viscosity or gelation.
- the preparation liquid of one production unit (1 batch) is emulsified, and the total amount of the obtained emulsion preparation liquid is the product temperature above the gelling temperature in the tank.
- the mixture is held in a continuous state and is continuously filled, and after the filling, it is cooled and gelled.
- the filling time of the emulsified preparation liquid is 2 to 3 hours
- the emulsified state of the emulsified preparation liquid becomes unstable over time in the tank, and oil-off ( There is a problem that oil is separated from the gel).
- the gel of the emulsion preparation containing a high oil will have a creamy physical property, so it will adhere to the oral cavity and pharynx during eating. The feeling becomes stronger, and the physical properties are difficult to eat for the elderly and those with difficulty swallowing.
- Patent Document 1 a highly nutritious jelly food for persons with difficulty in swallowing containing water, vegetable oil and fat, sucrose fatty acid ester, and a gelling agent
- Patent Document 2 gel foods for energy supplement containing sugar, fats and oils with a Brix sugar content of 35 to 60
- the object of the present invention is to produce a gel-type emulsified food, even if the emulsified preparation is filled for a long time, the gel-like emulsified food produced in the latter stage of filling does not oil off, and the elderly and swallowing It is to provide a gel-like emulsified food that is easy for a difficult person to eat, and particularly to provide a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
- long-time filling specifically refers to a situation where filling is continued for 2 to 5 hours from the start of filling.
- the present invention provides the following gelled emulsified foods [1] to [4].
- [1] 15 to 50% by mass of fats and oils, 0.3 to 0.6% by mass of a polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water.
- a gel-like emulsified food characterized in that the ester contains a polyglycerol fatty acid ester of less than HLB9 and a polyglycerol fatty acid ester of HLB9 or more.
- the emulsified state of the emulsified preparation liquid is not unstable over time, and is produced in the latter stage of filling. It is possible to provide a gel-like emulsified food that does not cause oil-off of the gel-like emulsified food and is easy to eat for the elderly and those who have difficulty swallowing.
- the gel-like emulsified food of the present invention is a gelled oil-in-water emulsion containing oil, fat, polyglycerin fatty acid ester, gelling agent, and water. Specifically, jelly, pudding, jelly beverage, etc. And foods that are similar to them.
- the packaging form of the gel-like emulsified food according to the embodiment of the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage, and the like. be able to. For example, a cup, a can, a paper container, an aluminum pouch, a bottle, etc. are mentioned.
- the gel-like emulsified food of the present invention preferably has a calorie of 150 kcal or more per 100 g. Moreover, it is more preferable that a calorie is 200 kcal or more per 100 g from the point of taking sufficient nutrition with a small amount of meal. Although the upper limit of calories is not particularly defined, it is preferably 600 kcal or less and more preferably 400 kcal or less per 100 g from the viewpoint of ease of eating. The calories are measured according to the nutritional labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146), the modified Atwater method described in the third column of the attached table.
- the gel-like emulsified food of the present invention contains 15 to 50% by mass of fats and oils. Further, the content of the fat is preferably 15 to 40% by mass, more preferably 17 to 30% by mass, and most preferably 20 to 25% by mass. When the content of fats and oils is in the above range, oil-off of the gel-like emulsified food in the later stage of filling can be suppressed, and sufficient calories can be taken. Oils and fats in the present invention are not particularly limited as long as they are edible oils and fats.
- the fat is a fat containing 60% by mass or more of a medium chain fatty acid in all the constituent fatty acids.
- the fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids specifically include medium chain fatty acid triglycerides (hereinafter, also referred to as MCT), MCT, wherein all the constituent fatty acids are medium chain fatty acids.
- MCT medium chain fatty acid triglycerides
- MCT medium chain fatty acid triglycerides
- examples thereof include mixed fats and oils with edible fats other than MCT, transesterified fats and oils obtained by transesterifying the mixed fats and oils, and synthetic synthetic fats and oils of glycerin, medium chain fatty acids and long chain fatty acids.
- the fats and oils preferably have a medium chain fatty acid content of 60 to 95% by mass, more preferably 65 to 90% by mass, and most preferably 70 to 80% by mass in the total constituent fatty acids. If the medium chain fatty acid content is in the above range, it is quickly converted into energy in the body, which is preferable in terms of energy efficiency.
- the medium chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms.
- n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms are preferable.
- the content of the medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid may be 50% by mass or more. Preferably, it is 60 to 100% by mass.
- the content of medium chain fatty acids in the total constituent fatty acids of the fats and oils can be determined by gas chromatography analysis.
- the fats and oils in the present invention are fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids
- the fats and oils are preferably contained in the gel-like emulsified food of the present invention in an amount of 15 to 35% by mass. 17 to 28% by mass is more preferable, and 20 to 24% by mass is most preferable.
- the medium chain fatty acids contained as the constituent fatty acids of the fats and oils destabilize the emulsification of the emulsified preparation in the present invention. It can be suppressed, energy efficient, and sufficient calories can be taken.
- the gel-like emulsified food of the present invention contains 0.3 to 0.6% by mass of a polyglycerin fatty acid ester having an average HLB of 6.5 to 11, and the polyglycerin fatty acid ester is less than HLB9. , HLB9 or higher polyglycerin fatty acid ester.
- the content of the polyglycerol fatty acid ester having an average HLB of 6.5 to 11 is preferably 0.35 to 0.55% by mass, and more preferably 0.4 to 0.5% by mass.
- the HLB of polyglycerin fatty acid ester can be determined by the Griffin method.
- the average HLB in the present invention refers to a numerical value obtained by weighted averaging the HLB values of each polyglycerin fatty acid ester, preferably 7 to 10.5, more preferably 7.5 to 10.5, and most preferably 8 to 10.
- the average HLB is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
- polyglycerol fatty acid ester in the present invention a commercially available polyglycerol fatty acid ester may be used, or a polyglycerol fatty acid ester produced by a conventionally known method may be used.
- the manufacturing method of polyglycerol fatty acid ester is not specifically limited, For example, conventionally well-known methods, such as esterification of glycerol and a fatty acid, and transesterification of glycerol and fats and oils, are mentioned. Although an example of the manufacturing method of polyglycerol fatty acid ester is shown below, it is not limited to this. First, glycerin and sodium hydroxide (catalyst) are mixed, dried while reducing the pressure at 90 ° C.
- polyglycerin and fatty acid are charged into a reaction vessel at an appropriate ratio, and a sodium hydroxide solution is added as a catalyst.
- a sodium hydroxide solution is added as a catalyst.
- the mixture is heated to a temperature of 200 ° C. or higher and allowed to react for about 1 to 3 hours, and the internal temperature is further increased to 250 ° C. or higher for 3 to 5 hours. Then, it cools to normal temperature and refine
- the HLB value of polyglycerol fatty acid ester can be adjusted with a conventional method.
- the polyglycerol constituting the polyglycerol fatty acid ester is not particularly limited, but the average degree of polymerization may be 2 to 20, and the average degree of polymerization is more preferably 4 to 20.
- Examples include diglycerin (average polymerization degree 2), triglycerin (average polymerization degree 3), tetraglycerin (average polymerization degree 4), hexaglycerin (average polymerization degree 6), decaglycerol (average polymerization degree 10), and the like. .
- the polyglycerin fatty acid ester in the present invention contains a polyglycerin fatty acid ester of less than HLB9 and a polyglycerin fatty acid ester of HLB9 or more. Is more preferable, and 3.5 to 4.5 is most preferable.
- the HLB9 or higher polyglycerin fatty acid ester is preferably HLB9 to 18, more preferably HLB10 to 16, and most preferably HLB11 to 15.
- the HLB of the polyglycerin fatty acid ester is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
- Gelling agent in the present invention is not particularly limited, but tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, or A glucomannan etc. and the combination of 2 or more of these are mentioned.
- the gel-like emulsified food of the present invention preferably contains 1 to 4% by mass of the gelling agent, more preferably 1.5 to 3% by mass, and preferably 2 to 2.5% by mass. Most preferred. When the content of the gelling agent is in the above range, the gel-like emulsified food becomes a physical property that is easy for the elderly and those who have difficulty swallowing.
- the gelling agent in the present invention preferably contains 5 to 30% by mass of agar in the entire gelling agent, more preferably 7 to 20% by mass, and more preferably 10 to 15% by mass. Is most preferred.
- the content of the agar in the entire gelling agent is in the above range, the adhesion feeling is suppressed, and physical properties that are easy to eat for the elderly and those who have difficulty swallowing.
- the water in the present invention is not particularly limited, and tap water, well water, purified water, ion exchange water, and the like can be used.
- the gel-like emulsified food of the present invention preferably contains 35 to 65% by mass of the water, and more preferably 40 to 60% by mass.
- the gel-like emulsified food of the present invention may contain various nutritional components such as carbohydrates, vitamins and minerals, food additives such as stabilizers and flavors depending on the purpose within the range not impairing the effects of the present invention.
- raw materials were prepared and weighed, and a gel food was produced according to the procedure described below.
- agar was dissolved in boiling water, and then the product temperature was maintained so as not to be 75 ° C. or lower, and raw materials other than apple puree and fat were added and dissolved by stirring.
- apple puree was added and mixed to obtain a uniform preparation solution, and then oil and fat were added, pre-emulsified with a homomixer, and further homogenized with a homogenizer.
- 1000g of emulsified preparations having a product temperature of 75 ° C were obtained.
- the average HLB of the emulsifier was obtained by weighted averaging the HLB values of the emulsifier 1 and the emulsifier 2. The results are shown in the average HLB column of Table 1.
- the minimum particle size and the maximum particle size of the emulsified particles of the gel-like emulsified food were measured for those prepared by filling the emulsion preparation liquid 2.5 hours after preparation. That is, the gel slice was magnified 500 times using a transmission digital microscope (VHX-5000, manufactured by KEYENCE), and the emulsified particles were photographed at three different places on the gel. Next, the smallest particle and the largest particle were selected from the captured images at three locations, and the respective particle diameters were determined. The results are shown in the column of minimum particle size and maximum particle size in Table 1.
- the gel-like emulsified foods (Examples 1 and 2) containing the emulsifiers of HLB4 and HLB14 and containing an emulsifier having an average HLB of 8 or 10 are 2.5 hours after the preparation of the emulsion preparation. Even what was obtained by filling did not cause oil-off, and there was no feeling of adhesion even in sensory evaluation, which was suitable for elderly people and those who have difficulty swallowing. This was thought to be due to the fact that the emulsified particles of the emulsified preparation were not too fine and the emulsification was stable over time.
- the gel-like emulsified food containing only one emulsifier of HLB10 (Comparative Example 3) is oil-off in the product obtained by filling within 0.5 hours from the preparation of the emulsion preparation. Occurred. Moreover, since the oil-off progressed and the thing obtained by filling 2.5 hours after preparation of the emulsified preparation liquid was not acceptable as a product, sensory evaluation was not performed.
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Abstract
The present invention addresses the problem of providing a gelatinous emulsified food which does not allow occurrence of oiling-off and has a stable quality and which an elderly person or a person having difficulty in swallowing can easily ingest, particularly the problem of providing a gelatinous emulsified food which contains fats and oils including a medium-chain fatty acid in the constituent fatty acids. The gelatinous emulsified food according to the present invention contains: 15-50 mass% of the fats and oils; 0.3-0.6 mass% of polyglycerol fatty acid esters having an average HLB of 6.5-11; a gelatinizer; and water, wherein the polyglycerol fatty acid esters include a polyglycerol fatty acid ester having an HLB less than 9 and a polyglycerol fatty acid ester having an HLB not less than 9.
Description
本発明は、オイルオフが起きず、安定した品質のゲル状乳化食品であり、かつ、高齢者や嚥下困難者にとって摂食し易いゲル状乳化食品に関するものである。特に、構成脂肪酸中に中鎖脂肪酸を含む油脂を含有するゲル状乳化食品に関するものである。
The present invention relates to a gel-like emulsified food product that is stable in quality without oil-off, and that is easy to eat for elderly people and those who have difficulty swallowing. In particular, the present invention relates to a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
高齢者や入院患者は、嚥下機能の低下により通常の食事を十分に摂ることが困難な場合があり、低栄養状態に陥る場合がある。こうした問題に対処するべく、嚥下しやすく、少量の摂取で十分な栄養が摂取できるような食品が種々開発されている。
特に、エネルギー（カロリー）の補給が目的の場合、脂質含量を高めた方が摂取効率がよい。そして、このような食品に使用される脂質としては構成脂肪酸に中鎖脂肪酸を含むトリグリセリドが知られている。 Elderly people and hospitalized patients may have difficulty eating a normal diet due to a decrease in swallowing function, and may be undernourished. In order to deal with these problems, various foods have been developed that are easy to swallow and that can be ingested with a small amount.
In particular, when the purpose is to replenish energy (calories), the intake efficiency is better when the lipid content is increased. And as a lipid used for such foods, triglycerides containing medium chain fatty acids in the constituent fatty acids are known.
特に、エネルギー（カロリー）の補給が目的の場合、脂質含量を高めた方が摂取効率がよい。そして、このような食品に使用される脂質としては構成脂肪酸に中鎖脂肪酸を含むトリグリセリドが知られている。 Elderly people and hospitalized patients may have difficulty eating a normal diet due to a decrease in swallowing function, and may be undernourished. In order to deal with these problems, various foods have been developed that are easy to swallow and that can be ingested with a small amount.
In particular, when the purpose is to replenish energy (calories), the intake efficiency is better when the lipid content is increased. And as a lipid used for such foods, triglycerides containing medium chain fatty acids in the constituent fatty acids are known.
通常、脂質含量を高めた栄養補給用の食品は、乳化物を調製した後に粘度を付けたり、ゲル化したりして、高齢者や入院患者が摂取し易い形態で提供される。このようなゲル状の乳化物を工業的に製造する場合、１製造単位（１バッチ）の調合液を乳化処理し、得られた乳化調合液の全量をタンク中でゲル化温度以上の品温に保持し、連続充填を行い、充填後に冷却してゲル化させるのが一般的である。
しかし、乳化調合液の充填時間が２～３時間と長時間に亘る場合は、タンク中で経時的に乳化調合液の乳化状態が不安定になり、充填後期のゲル状乳化食品にオイルオフ（ゲルから油が分離する状態）が起きる問題がある。また、乳化調合液の乳化安定性を高めるために乳化粒子を細かくし過ぎると、高油分を含有する乳化調合液のゲルは、クリーム状の物性となるため、摂食時に口腔・咽頭での付着感が強まり、高齢者や嚥下困難者にとって摂食しにくい物性となる。したがって、過度の乳化処理を行わずに、製造時の充填の最後まで乳化調合液の乳化状態が安定で、オイルオフが発生しない安定した品質のゲル状乳化食品が求められていた。 Usually, a food for nutritional supplement with a high lipid content is provided in a form that is easy to be taken by elderly people or hospitalized patients by preparing an emulsion and then adding viscosity or gelation. When industrially producing such a gel emulsion, the preparation liquid of one production unit (1 batch) is emulsified, and the total amount of the obtained emulsion preparation liquid is the product temperature above the gelling temperature in the tank. In general, the mixture is held in a continuous state and is continuously filled, and after the filling, it is cooled and gelled.
However, when the filling time of the emulsified preparation liquid is 2 to 3 hours, the emulsified state of the emulsified preparation liquid becomes unstable over time in the tank, and oil-off ( There is a problem that oil is separated from the gel). In addition, if the emulsified particles are made too fine to increase the emulsion stability of the emulsion preparation, the gel of the emulsion preparation containing a high oil will have a creamy physical property, so it will adhere to the oral cavity and pharynx during eating. The feeling becomes stronger, and the physical properties are difficult to eat for the elderly and those with difficulty swallowing. Therefore, there has been a demand for a gel-like emulsified food having a stable quality in which the emulsified state of the emulsified preparation is stable until the end of filling at the time of manufacture without excessive emulsification, and oil-off does not occur.
しかし、乳化調合液の充填時間が２～３時間と長時間に亘る場合は、タンク中で経時的に乳化調合液の乳化状態が不安定になり、充填後期のゲル状乳化食品にオイルオフ（ゲルから油が分離する状態）が起きる問題がある。また、乳化調合液の乳化安定性を高めるために乳化粒子を細かくし過ぎると、高油分を含有する乳化調合液のゲルは、クリーム状の物性となるため、摂食時に口腔・咽頭での付着感が強まり、高齢者や嚥下困難者にとって摂食しにくい物性となる。したがって、過度の乳化処理を行わずに、製造時の充填の最後まで乳化調合液の乳化状態が安定で、オイルオフが発生しない安定した品質のゲル状乳化食品が求められていた。 Usually, a food for nutritional supplement with a high lipid content is provided in a form that is easy to be taken by elderly people or hospitalized patients by preparing an emulsion and then adding viscosity or gelation. When industrially producing such a gel emulsion, the preparation liquid of one production unit (1 batch) is emulsified, and the total amount of the obtained emulsion preparation liquid is the product temperature above the gelling temperature in the tank. In general, the mixture is held in a continuous state and is continuously filled, and after the filling, it is cooled and gelled.
However, when the filling time of the emulsified preparation liquid is 2 to 3 hours, the emulsified state of the emulsified preparation liquid becomes unstable over time in the tank, and oil-off ( There is a problem that oil is separated from the gel). In addition, if the emulsified particles are made too fine to increase the emulsion stability of the emulsion preparation, the gel of the emulsion preparation containing a high oil will have a creamy physical property, so it will adhere to the oral cavity and pharynx during eating. The feeling becomes stronger, and the physical properties are difficult to eat for the elderly and those with difficulty swallowing. Therefore, there has been a demand for a gel-like emulsified food having a stable quality in which the emulsified state of the emulsified preparation is stable until the end of filling at the time of manufacture without excessive emulsification, and oil-off does not occur.
これまで、脂質含量を高めた栄養補給用のゲル（ゼリー）状食品として、水、植物性油脂、ショ糖脂肪酸エステル、及びゲル化剤を含む嚥下困難者用高栄養ゼリー食品（特許文献１）や、ブリックス糖度３５～６０となる量の糖質、油脂、及び寒天を含むエネルギー補給用ゲル状食品（特許文献２）等が報告されているが、これらの技術は、上記の課題については検討されていなかった。
Conventionally, as a gel (jelly) food for nutritional supplement with an increased lipid content, a highly nutritious jelly food for persons with difficulty in swallowing containing water, vegetable oil and fat, sucrose fatty acid ester, and a gelling agent (Patent Document 1) In addition, gel foods for energy supplement containing sugar, fats and oils with a Brix sugar content of 35 to 60 (Patent Document 2), etc. have been reported. Was not.
本発明の目的は、ゲル状乳化食品の製造において、乳化調合液の充填が長時間に亘る場合でも、充填後期に製造されたゲル状乳化食品のオイルオフが起きず、かつ、高齢者や嚥下困難者にとって摂食し易いゲル状乳化食品を提供することであり、特に、構成脂肪酸中に中鎖脂肪酸を含む油脂を含有するゲル状乳化食品を提供することである。
ここで、本発明において、長時間の充填とは、具体的には、充填開始から２～５時間継続して充填を行う状況を指す。 The object of the present invention is to produce a gel-type emulsified food, even if the emulsified preparation is filled for a long time, the gel-like emulsified food produced in the latter stage of filling does not oil off, and the elderly and swallowing It is to provide a gel-like emulsified food that is easy for a difficult person to eat, and particularly to provide a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
Here, in the present invention, long-time filling specifically refers to a situation where filling is continued for 2 to 5 hours from the start of filling.
ここで、本発明において、長時間の充填とは、具体的には、充填開始から２～５時間継続して充填を行う状況を指す。 The object of the present invention is to produce a gel-type emulsified food, even if the emulsified preparation is filled for a long time, the gel-like emulsified food produced in the latter stage of filling does not oil off, and the elderly and swallowing It is to provide a gel-like emulsified food that is easy for a difficult person to eat, and particularly to provide a gel-like emulsified food containing fats and oils containing medium chain fatty acids in constituent fatty acids.
Here, in the present invention, long-time filling specifically refers to a situation where filling is continued for 2 to 5 hours from the start of filling.
本発明は、上記の目的を達成するために、下記［１］～［４］のゲル状乳化食品を提供する。
［１］油脂を１５～５０質量％、平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルを０．３～０．６質量％、ゲル化剤、及び水を含有し、該ポリグリセリン脂肪酸エステルがＨＬＢ９未満のポリグリセリン脂肪酸エステルと、ＨＬＢ９以上のポリグリセリン脂肪酸エステルとを含有することを特徴とする、ゲル状乳化食品。
［２］前記油脂は、全構成脂肪酸中に中鎖脂肪酸を６０質量％以上含有することを特徴とする［１］に記載のゲル状乳化食品。
［３］前記ゲル状乳化食品は、前記ゲル化剤を１～４質量％含有することを特徴とする［１］又は［２］に記載のゲル状乳化食品。
［４］前記ゲル化剤は、ゲル化剤全体中に寒天を５～３０質量％含有することを特徴とする［１］～［３］のいずれか１つに記載のゲル状乳化食品。
［５］前記中鎖脂肪酸は、中鎖脂肪酸全体中に炭素数１０以上の中鎖脂肪酸を５０質量％以上含有することを特徴とする［１］～［４］のいずれか１つに記載のゲル状乳化食品。 In order to achieve the above object, the present invention provides the following gelled emulsified foods [1] to [4].
[1] 15 to 50% by mass of fats and oils, 0.3 to 0.6% by mass of a polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water. A gel-like emulsified food, characterized in that the ester contains a polyglycerol fatty acid ester of less than HLB9 and a polyglycerol fatty acid ester of HLB9 or more.
[2] The gel-like emulsified food according to [1], wherein the fats and oils contain 60% by mass or more of medium chain fatty acids in all the constituent fatty acids.
[3] The gel-like emulsified food according to [1] or [2], wherein the gel-like emulsified food contains 1 to 4% by mass of the gelling agent.
[4] The gelled emulsified food according to any one of [1] to [3], wherein the gelling agent contains 5 to 30% by mass of agar in the entire gelling agent.
[5] The medium chain fatty acid according to any one of [1] to [4], wherein the medium chain fatty acid contains 50% by mass or more of a medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid. Gel emulsion food.
［１］油脂を１５～５０質量％、平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルを０．３～０．６質量％、ゲル化剤、及び水を含有し、該ポリグリセリン脂肪酸エステルがＨＬＢ９未満のポリグリセリン脂肪酸エステルと、ＨＬＢ９以上のポリグリセリン脂肪酸エステルとを含有することを特徴とする、ゲル状乳化食品。
［２］前記油脂は、全構成脂肪酸中に中鎖脂肪酸を６０質量％以上含有することを特徴とする［１］に記載のゲル状乳化食品。
［３］前記ゲル状乳化食品は、前記ゲル化剤を１～４質量％含有することを特徴とする［１］又は［２］に記載のゲル状乳化食品。
［４］前記ゲル化剤は、ゲル化剤全体中に寒天を５～３０質量％含有することを特徴とする［１］～［３］のいずれか１つに記載のゲル状乳化食品。
［５］前記中鎖脂肪酸は、中鎖脂肪酸全体中に炭素数１０以上の中鎖脂肪酸を５０質量％以上含有することを特徴とする［１］～［４］のいずれか１つに記載のゲル状乳化食品。 In order to achieve the above object, the present invention provides the following gelled emulsified foods [1] to [4].
[1] 15 to 50% by mass of fats and oils, 0.3 to 0.6% by mass of a polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water. A gel-like emulsified food, characterized in that the ester contains a polyglycerol fatty acid ester of less than HLB9 and a polyglycerol fatty acid ester of HLB9 or more.
[2] The gel-like emulsified food according to [1], wherein the fats and oils contain 60% by mass or more of medium chain fatty acids in all the constituent fatty acids.
[3] The gel-like emulsified food according to [1] or [2], wherein the gel-like emulsified food contains 1 to 4% by mass of the gelling agent.
[4] The gelled emulsified food according to any one of [1] to [3], wherein the gelling agent contains 5 to 30% by mass of agar in the entire gelling agent.
[5] The medium chain fatty acid according to any one of [1] to [4], wherein the medium chain fatty acid contains 50% by mass or more of a medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid. Gel emulsion food.
本発明によると、ゲル状乳化食品の製造において、乳化調合液の充填時間が長時間に亘る場合でも、継時的に乳化調合液の乳化状態が不安定にならず、充填後期に製造されたゲル状乳化食品のオイルオフが起きず、かつ、高齢者や嚥下困難者にとって摂食し易いゲル状乳化食品を提供することができる。
According to the present invention, in the production of a gel-type emulsified food, even when the emulsified preparation liquid has a long filling time, the emulsified state of the emulsified preparation liquid is not unstable over time, and is produced in the latter stage of filling. It is possible to provide a gel-like emulsified food that does not cause oil-off of the gel-like emulsified food and is easy to eat for the elderly and those who have difficulty swallowing.
〔ゲル状乳化食品〕
本発明のゲル状乳化食品は、油脂、ポリグリセリン脂肪酸エステル、ゲル化剤、及び水を含む水中油型乳化物をゲル化したものであり、具体的には、ゼリー、プリン、ゼリー飲料等、及びそれらと類似の態様である食品が挙げられる。
また、本発明の実施の形態に係るゲル状乳化食品の包装形態は、特に限定されるものではなく、ゼリー、プリン、ゼリー飲料等に通常用いられるものであれば目的に応じて任意に選択することができる。例えば、カップ、缶、紙容器、アルミパウチ、瓶等が挙げられる。 [Gel-like emulsified food]
The gel-like emulsified food of the present invention is a gelled oil-in-water emulsion containing oil, fat, polyglycerin fatty acid ester, gelling agent, and water. Specifically, jelly, pudding, jelly beverage, etc. And foods that are similar to them.
In addition, the packaging form of the gel-like emulsified food according to the embodiment of the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage, and the like. be able to. For example, a cup, a can, a paper container, an aluminum pouch, a bottle, etc. are mentioned.
本発明のゲル状乳化食品は、油脂、ポリグリセリン脂肪酸エステル、ゲル化剤、及び水を含む水中油型乳化物をゲル化したものであり、具体的には、ゼリー、プリン、ゼリー飲料等、及びそれらと類似の態様である食品が挙げられる。
また、本発明の実施の形態に係るゲル状乳化食品の包装形態は、特に限定されるものではなく、ゼリー、プリン、ゼリー飲料等に通常用いられるものであれば目的に応じて任意に選択することができる。例えば、カップ、缶、紙容器、アルミパウチ、瓶等が挙げられる。 [Gel-like emulsified food]
The gel-like emulsified food of the present invention is a gelled oil-in-water emulsion containing oil, fat, polyglycerin fatty acid ester, gelling agent, and water. Specifically, jelly, pudding, jelly beverage, etc. And foods that are similar to them.
In addition, the packaging form of the gel-like emulsified food according to the embodiment of the present invention is not particularly limited, and can be arbitrarily selected according to the purpose as long as it is normally used for jelly, pudding, jelly beverage, and the like. be able to. For example, a cup, a can, a paper container, an aluminum pouch, a bottle, etc. are mentioned.
本発明のゲル状乳化食品は、カロリーが１００ｇ当たり１５０ｋｃａｌ以上であることが好ましい。また、少量の食事で十分な栄養を摂取する点から、カロリーは１００ｇ当たり２００ｋｃａｌ以上であることがより好ましい。カロリーの上限は特に規定されないが、食べやすさの面から、１００ｇ当たり６００ｋｃａｌ以下であることが好ましく、４００ｋｃａｌ以下であることがより好ましい。なお、カロリーは、栄養表示基準（平成８年５月２０日厚生省告示第１４６号）別表第１の第３欄記載の修正アトウォーター法に準じて測定される。
The gel-like emulsified food of the present invention preferably has a calorie of 150 kcal or more per 100 g. Moreover, it is more preferable that a calorie is 200 kcal or more per 100 g from the point of taking sufficient nutrition with a small amount of meal. Although the upper limit of calories is not particularly defined, it is preferably 600 kcal or less and more preferably 400 kcal or less per 100 g from the viewpoint of ease of eating. The calories are measured according to the nutritional labeling standard (May 20, 1996, Ministry of Health, Labor and Welfare Notification No. 146), the modified Atwater method described in the third column of the attached table.
〔油脂〕
本発明のゲル状乳化食品は、油脂を１５～５０質量％含有する。また、前記油脂の含有量は１５～４０質量％が好ましく、１７～３０質量％がより好ましく、２０～２５質量％が最も好ましい。油脂の含有量が上記の範囲にあると、充填後期のゲル状乳化食品のオイルオフを抑制することができ、かつ、十分なカロリーが摂取できる。
本発明における油脂は、食用油脂であれば特に限定されないが、例えば、大豆油、菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、かぼちゃ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米油、米糠油、小麦胚芽油、パーム油、パーム核油、魚油、及びこれらの混合油脂、分別油脂、エステル交換油脂等が挙げられる。 [Oil]
The gel-like emulsified food of the present invention contains 15 to 50% by mass of fats and oils. Further, the content of the fat is preferably 15 to 40% by mass, more preferably 17 to 30% by mass, and most preferably 20 to 25% by mass. When the content of fats and oils is in the above range, oil-off of the gel-like emulsified food in the later stage of filling can be suppressed, and sufficient calories can be taken.
Oils and fats in the present invention are not particularly limited as long as they are edible oils and fats. For example, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seeds Oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and these Mixed fats and oils, fractionated fats and oils, transesterified fats and oils, and the like.
本発明のゲル状乳化食品は、油脂を１５～５０質量％含有する。また、前記油脂の含有量は１５～４０質量％が好ましく、１７～３０質量％がより好ましく、２０～２５質量％が最も好ましい。油脂の含有量が上記の範囲にあると、充填後期のゲル状乳化食品のオイルオフを抑制することができ、かつ、十分なカロリーが摂取できる。
本発明における油脂は、食用油脂であれば特に限定されないが、例えば、大豆油、菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、かぼちゃ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米油、米糠油、小麦胚芽油、パーム油、パーム核油、魚油、及びこれらの混合油脂、分別油脂、エステル交換油脂等が挙げられる。 [Oil]
The gel-like emulsified food of the present invention contains 15 to 50% by mass of fats and oils. Further, the content of the fat is preferably 15 to 40% by mass, more preferably 17 to 30% by mass, and most preferably 20 to 25% by mass. When the content of fats and oils is in the above range, oil-off of the gel-like emulsified food in the later stage of filling can be suppressed, and sufficient calories can be taken.
Oils and fats in the present invention are not particularly limited as long as they are edible oils and fats. For example, soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seeds Oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, fish oil, and these Mixed fats and oils, fractionated fats and oils, transesterified fats and oils, and the like.
また、本発明のゲル状乳化食品は、前記油脂が、全構成脂肪酸中に中鎖脂肪酸を６０質量％以上含む油脂であることが好ましい。ここで、前記全構成脂肪酸中に中鎖脂肪酸を６０質量％以上含む油脂とは、具体的には、構成脂肪酸が全て中鎖脂肪酸である中鎖脂肪酸トリグリセリド（以下、ＭＣＴともいう）、ＭＣＴとＭＣＴ以外の食用油脂との混合油脂、前記混合油脂をエステル交換したエステル交換油脂、グリセリンと中鎖脂肪酸と長鎖脂肪酸とのエステル合成油脂等を挙げることができる。
Further, in the gel-like emulsified food of the present invention, it is preferable that the fat is a fat containing 60% by mass or more of a medium chain fatty acid in all the constituent fatty acids. Here, the fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids specifically include medium chain fatty acid triglycerides (hereinafter, also referred to as MCT), MCT, wherein all the constituent fatty acids are medium chain fatty acids. Examples thereof include mixed fats and oils with edible fats other than MCT, transesterified fats and oils obtained by transesterifying the mixed fats and oils, and synthetic synthetic fats and oils of glycerin, medium chain fatty acids and long chain fatty acids.
前記油脂は、全構成脂肪酸中の中鎖脂肪酸含有量が、６０～９５質量％が好ましく、６５～９０質量％がより好ましく、７０～８０質量％が最も好ましい。中鎖脂肪酸含有量が上記の範囲にあると、体内で速やかにエネルギー化されるため、エネルギー効率の点で好ましい。ここで、中鎖脂肪酸とは炭素数が６～１２である脂肪酸を指す。特に、炭素数が８であるｎ－オクタン酸や炭素数が１０であるｎ－デカン酸が好ましい。また、前記中鎖脂肪酸は、多量に摂取することによる胃への負担を軽減するために、中鎖脂肪酸全体に占める炭素数１０以上の中鎖脂肪酸の含有量が５０質量％以上であることが好ましく、６０～１００質量％であることがより好ましい。
油脂の全構成脂肪酸中の中鎖脂肪酸含有量は、ガスクロマトグラフィー分析により求めることができる。 The fats and oils preferably have a medium chain fatty acid content of 60 to 95% by mass, more preferably 65 to 90% by mass, and most preferably 70 to 80% by mass in the total constituent fatty acids. If the medium chain fatty acid content is in the above range, it is quickly converted into energy in the body, which is preferable in terms of energy efficiency. Here, the medium chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms. In particular, n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms are preferable. In addition, in order to reduce the burden on the stomach caused by ingesting a large amount of the medium chain fatty acid, the content of the medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid may be 50% by mass or more. Preferably, it is 60 to 100% by mass.
The content of medium chain fatty acids in the total constituent fatty acids of the fats and oils can be determined by gas chromatography analysis.
油脂の全構成脂肪酸中の中鎖脂肪酸含有量は、ガスクロマトグラフィー分析により求めることができる。 The fats and oils preferably have a medium chain fatty acid content of 60 to 95% by mass, more preferably 65 to 90% by mass, and most preferably 70 to 80% by mass in the total constituent fatty acids. If the medium chain fatty acid content is in the above range, it is quickly converted into energy in the body, which is preferable in terms of energy efficiency. Here, the medium chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms. In particular, n-octanoic acid having 8 carbon atoms and n-decanoic acid having 10 carbon atoms are preferable. In addition, in order to reduce the burden on the stomach caused by ingesting a large amount of the medium chain fatty acid, the content of the medium chain fatty acid having 10 or more carbon atoms in the entire medium chain fatty acid may be 50% by mass or more. Preferably, it is 60 to 100% by mass.
The content of medium chain fatty acids in the total constituent fatty acids of the fats and oils can be determined by gas chromatography analysis.
また、本発明における油脂が、全構成脂肪酸中に中鎖脂肪酸を６０質量％以上含む油脂である場合、該油脂は、本発明のゲル状乳化食品に、１５～３５質量％含有することが好ましく、１７～２８質量％がより好ましく、２０～２４質量％が最も好ましい。油脂の構成脂肪酸として含まれる中鎖脂肪酸は、本発明における乳化調合液の乳化を不安定にするため、油脂の含有量が上記の範囲にあると、充填後期のゲル状乳化食品のオイルオフを抑制することができ、かつ、エネルギー効率が良く、十分なカロリーが摂取できる。
Further, when the fats and oils in the present invention are fats and oils containing 60% by mass or more of medium chain fatty acids in all the constituent fatty acids, the fats and oils are preferably contained in the gel-like emulsified food of the present invention in an amount of 15 to 35% by mass. 17 to 28% by mass is more preferable, and 20 to 24% by mass is most preferable. The medium chain fatty acids contained as the constituent fatty acids of the fats and oils destabilize the emulsification of the emulsified preparation in the present invention. It can be suppressed, energy efficient, and sufficient calories can be taken.
〔ポリグリセリン脂肪酸エステル〕
本発明のゲル状乳化食品は、平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルを０．３～０．６質量％含有し、該ポリグリセリン脂肪酸エステルはＨＬＢ９未満のポリグリセリン脂肪酸エステルと、ＨＬＢ９以上のポリグリセリン脂肪酸エステルとを含有する。前記平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルの含有量は、０．３５～０．５５質量％が好ましく、０．４～０．５質量％がより好ましい。ポリグリセリン脂肪酸エステルの含有量が上記の範囲にあると、製造時に調合液の乳化が容易になる。なお、ポリグリセリン脂肪酸エステルのＨＬＢはグリフィン法により求めることができる。
本発明における平均ＨＬＢは、各ポリグリセリン脂肪酸エステルのＨＬＢ値を加重平均した数値を指し、７～１０．５が好ましく、７．５～１０．５がより好ましく、８～１０が最も好ましい。平均ＨＬＢが上記の範囲にあると、製造時に乳化した調合液の乳化状態が長時間安定し、充填後期のゲル状乳化食品のオイルオフを抑制することができる。 [Polyglycerin fatty acid ester]
The gel-like emulsified food of the present invention contains 0.3 to 0.6% by mass of a polyglycerin fatty acid ester having an average HLB of 6.5 to 11, and the polyglycerin fatty acid ester is less than HLB9. , HLB9 or higher polyglycerin fatty acid ester. The content of the polyglycerol fatty acid ester having an average HLB of 6.5 to 11 is preferably 0.35 to 0.55% by mass, and more preferably 0.4 to 0.5% by mass. When the content of the polyglycerin fatty acid ester is in the above range, the preparation liquid is easily emulsified during the production. The HLB of polyglycerin fatty acid ester can be determined by the Griffin method.
The average HLB in the present invention refers to a numerical value obtained by weighted averaging the HLB values of each polyglycerin fatty acid ester, preferably 7 to 10.5, more preferably 7.5 to 10.5, and most preferably 8 to 10. When the average HLB is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
本発明のゲル状乳化食品は、平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルを０．３～０．６質量％含有し、該ポリグリセリン脂肪酸エステルはＨＬＢ９未満のポリグリセリン脂肪酸エステルと、ＨＬＢ９以上のポリグリセリン脂肪酸エステルとを含有する。前記平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルの含有量は、０．３５～０．５５質量％が好ましく、０．４～０．５質量％がより好ましい。ポリグリセリン脂肪酸エステルの含有量が上記の範囲にあると、製造時に調合液の乳化が容易になる。なお、ポリグリセリン脂肪酸エステルのＨＬＢはグリフィン法により求めることができる。
本発明における平均ＨＬＢは、各ポリグリセリン脂肪酸エステルのＨＬＢ値を加重平均した数値を指し、７～１０．５が好ましく、７．５～１０．５がより好ましく、８～１０が最も好ましい。平均ＨＬＢが上記の範囲にあると、製造時に乳化した調合液の乳化状態が長時間安定し、充填後期のゲル状乳化食品のオイルオフを抑制することができる。 [Polyglycerin fatty acid ester]
The gel-like emulsified food of the present invention contains 0.3 to 0.6% by mass of a polyglycerin fatty acid ester having an average HLB of 6.5 to 11, and the polyglycerin fatty acid ester is less than HLB9. , HLB9 or higher polyglycerin fatty acid ester. The content of the polyglycerol fatty acid ester having an average HLB of 6.5 to 11 is preferably 0.35 to 0.55% by mass, and more preferably 0.4 to 0.5% by mass. When the content of the polyglycerin fatty acid ester is in the above range, the preparation liquid is easily emulsified during the production. The HLB of polyglycerin fatty acid ester can be determined by the Griffin method.
The average HLB in the present invention refers to a numerical value obtained by weighted averaging the HLB values of each polyglycerin fatty acid ester, preferably 7 to 10.5, more preferably 7.5 to 10.5, and most preferably 8 to 10. When the average HLB is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
本発明におけるポリグリセリン脂肪酸エステルは、市販のポリグリセリン脂肪酸エステルを用いてもよいし、従来公知の方法により製造したポリグリセリン脂肪酸エステルを用いてもよい。ポリグリセリン脂肪酸エステルの製造方法は、特に限定されるものではなく、例えば、グリセリンと脂肪酸とのエステル化やグリセリンと油脂とのエステル交換といった従来公知の方法が挙げられる。以下に、ポリグリセリン脂肪酸エステルの製造方法の一例を示すが、これに限定されるものではない。まず、グリセリンと、水酸化ナトリウム（触媒）とを混合し、９０℃以上で減圧しながら乾燥させた後、２００～２７０℃にて重合反応させて、ポリグリセリンを得る。得られたポリグリセリンと、脂肪酸とを、適当な比率で反応容器に仕込み、触媒として水酸化ナトリウム溶液を添加する。次いで、窒素気流下で、２００℃以上の温度に加熱し、１～３時間程度反応させた後、更に内温を２５０℃以上とし、３～５時間反応させる。その後、常温まで冷却し、常法により精製し、ポリグリセリン脂肪酸エステルを得ることができる。なお、ポリグリセリン脂肪酸エステルのＨＬＢ値は、常法により調整することができる。
As the polyglycerol fatty acid ester in the present invention, a commercially available polyglycerol fatty acid ester may be used, or a polyglycerol fatty acid ester produced by a conventionally known method may be used. The manufacturing method of polyglycerol fatty acid ester is not specifically limited, For example, conventionally well-known methods, such as esterification of glycerol and a fatty acid, and transesterification of glycerol and fats and oils, are mentioned. Although an example of the manufacturing method of polyglycerol fatty acid ester is shown below, it is not limited to this. First, glycerin and sodium hydroxide (catalyst) are mixed, dried while reducing the pressure at 90 ° C. or higher, and then polymerized at 200 to 270 ° C. to obtain polyglycerin. The obtained polyglycerin and fatty acid are charged into a reaction vessel at an appropriate ratio, and a sodium hydroxide solution is added as a catalyst. Next, under a nitrogen stream, the mixture is heated to a temperature of 200 ° C. or higher and allowed to react for about 1 to 3 hours, and the internal temperature is further increased to 250 ° C. or higher for 3 to 5 hours. Then, it cools to normal temperature and refine | purifies by a conventional method, and can obtain polyglycerol fatty acid ester. In addition, the HLB value of polyglycerol fatty acid ester can be adjusted with a conventional method.
また、ポリグリセリン脂肪酸エステルを構成するポリグリセリンとしては、特に限定されないが、平均重合度が２～２０であれば良く、平均重合度が４～２０であるとより好ましい。例えば、ジグリセリン（平均重合度２）、トリグリセリン（平均重合度３）、テトラグリセリン（平均重合度４）、ヘキサグリセリン（平均重合度６）、デカグリセリン（平均重合度１０）等が挙げられる。
Further, the polyglycerol constituting the polyglycerol fatty acid ester is not particularly limited, but the average degree of polymerization may be 2 to 20, and the average degree of polymerization is more preferably 4 to 20. Examples include diglycerin (average polymerization degree 2), triglycerin (average polymerization degree 3), tetraglycerin (average polymerization degree 4), hexaglycerin (average polymerization degree 6), decaglycerol (average polymerization degree 10), and the like. .
本発明におけるポリグリセリン脂肪酸エステルは、ＨＬＢ９未満のポリグリセリン脂肪酸エステルと、ＨＬＢ９以上のポリグリセリン脂肪酸エステルとを含有するが、該ＨＬＢ９未満のポリグリセリン脂肪酸エステルは、ＨＬＢ２～８が好ましく、ＨＬＢ３～６がより好ましく、３．５～４．５が最も好ましい。他方、前記ＨＬＢ９以上のポリグリセリン脂肪酸エステルは、ＨＬＢ９～１８が好ましく、ＨＬＢ１０～１６がより好ましく、ＨＬＢ１１～１５が最も好ましい。ポリグリセリン脂肪酸エステルのＨＬＢが上記の範囲にあると、製造時に乳化した調合液の乳化状態が長時間安定し、充填後期のゲル状乳化食品のオイルオフを抑制することができる。
The polyglycerin fatty acid ester in the present invention contains a polyglycerin fatty acid ester of less than HLB9 and a polyglycerin fatty acid ester of HLB9 or more. Is more preferable, and 3.5 to 4.5 is most preferable. On the other hand, the HLB9 or higher polyglycerin fatty acid ester is preferably HLB9 to 18, more preferably HLB10 to 16, and most preferably HLB11 to 15. When the HLB of the polyglycerin fatty acid ester is in the above range, the emulsified state of the preparation liquid emulsified during production is stable for a long time, and oil-off of the gel-like emulsified food at the later stage of filling can be suppressed.
〔ゲル化剤〕
本発明におけるゲル化剤は、特に限定されないが、タマリンドシードガム、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、プルラン、サイリウムシードガム、カルボキシメチルセルロース、メチルセルロース、結晶セルロース、寒天、又はグルコマンナン等、及びこれらのうちの２種以上の組み合わせが挙げられる。
本発明のゲル状乳化食品は、前記ゲル化剤を１～４質量％含有することが好ましく、１．５～３質量％含有することがより好ましく、２～２．５質量％含有することが最も好ましい。ゲル化剤の含有量が上記の範囲にあると、ゲル状乳化食品が高齢者や嚥下困難者にとって摂食し易い物性になる。 [Gelling agent]
Gelling agent in the present invention is not particularly limited, but tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, or A glucomannan etc. and the combination of 2 or more of these are mentioned.
The gel-like emulsified food of the present invention preferably contains 1 to 4% by mass of the gelling agent, more preferably 1.5 to 3% by mass, and preferably 2 to 2.5% by mass. Most preferred. When the content of the gelling agent is in the above range, the gel-like emulsified food becomes a physical property that is easy for the elderly and those who have difficulty swallowing.
本発明におけるゲル化剤は、特に限定されないが、タマリンドシードガム、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、プルラン、サイリウムシードガム、カルボキシメチルセルロース、メチルセルロース、結晶セルロース、寒天、又はグルコマンナン等、及びこれらのうちの２種以上の組み合わせが挙げられる。
本発明のゲル状乳化食品は、前記ゲル化剤を１～４質量％含有することが好ましく、１．５～３質量％含有することがより好ましく、２～２．５質量％含有することが最も好ましい。ゲル化剤の含有量が上記の範囲にあると、ゲル状乳化食品が高齢者や嚥下困難者にとって摂食し易い物性になる。 [Gelling agent]
Gelling agent in the present invention is not particularly limited, but tamarind seed gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, pullulan, psyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, or A glucomannan etc. and the combination of 2 or more of these are mentioned.
The gel-like emulsified food of the present invention preferably contains 1 to 4% by mass of the gelling agent, more preferably 1.5 to 3% by mass, and preferably 2 to 2.5% by mass. Most preferred. When the content of the gelling agent is in the above range, the gel-like emulsified food becomes a physical property that is easy for the elderly and those who have difficulty swallowing.
また、本発明におけるゲル化剤は、該ゲル化剤全体中に寒天を５～３０質量％含有することが好ましく、７～２０質量％含有することがより好ましく、１０～１５質量％含有することが最も好ましい。ゲル化剤全体中の寒天の含有量が上記の範囲にあると、付着感を抑え、高齢者や嚥下困難者にとって摂食し易い物性になる。
Further, the gelling agent in the present invention preferably contains 5 to 30% by mass of agar in the entire gelling agent, more preferably 7 to 20% by mass, and more preferably 10 to 15% by mass. Is most preferred. When the content of the agar in the entire gelling agent is in the above range, the adhesion feeling is suppressed, and physical properties that are easy to eat for the elderly and those who have difficulty swallowing.
〔水〕
本発明における水は、特に限定されないが、水道水、井戸水、精製水、イオン交換水等を用いることができる。
本発明のゲル状乳化食品は、前記水を３５～６５質量％含有することが好ましく、４０～６０質量％含有することがより好ましい。 〔water〕
The water in the present invention is not particularly limited, and tap water, well water, purified water, ion exchange water, and the like can be used.
The gel-like emulsified food of the present invention preferably contains 35 to 65% by mass of the water, and more preferably 40 to 60% by mass.
本発明における水は、特に限定されないが、水道水、井戸水、精製水、イオン交換水等を用いることができる。
本発明のゲル状乳化食品は、前記水を３５～６５質量％含有することが好ましく、４０～６０質量％含有することがより好ましい。 〔water〕
The water in the present invention is not particularly limited, and tap water, well water, purified water, ion exchange water, and the like can be used.
The gel-like emulsified food of the present invention preferably contains 35 to 65% by mass of the water, and more preferably 40 to 60% by mass.
〔その他の原料〕
本発明のゲル状乳化食品は、本発明の効果を損なわない範囲において、目的に応じて、糖質、ビタミン、ミネラル等の各種栄養成分、安定剤、香料等の食品添加物を含んでもよい。 [Other ingredients]
The gel-like emulsified food of the present invention may contain various nutritional components such as carbohydrates, vitamins and minerals, food additives such as stabilizers and flavors depending on the purpose within the range not impairing the effects of the present invention.
本発明のゲル状乳化食品は、本発明の効果を損なわない範囲において、目的に応じて、糖質、ビタミン、ミネラル等の各種栄養成分、安定剤、香料等の食品添加物を含んでもよい。 [Other ingredients]
The gel-like emulsified food of the present invention may contain various nutritional components such as carbohydrates, vitamins and minerals, food additives such as stabilizers and flavors depending on the purpose within the range not impairing the effects of the present invention.
〔ゲル状乳化食品の製造方法〕
本発明のゲル状乳化食品の製造は、７０℃以上の温水に油脂以外の原料を溶解し、混合して均一な調製液とし、その後、油脂を投入してホモミキサーで予備乳化し、さらにホモジナイザーで均質化（１０～２０Ｍｐａ）して乳化調合液とする。次に、前記乳化調合液の温度を７０℃以上に保持しながら容器に充填し、密封した後、加熱殺菌（８５～１２５℃）し、冷却してゲル化する。 [Method for producing gel-emulsified food]
In the production of the gel-like emulsified food of the present invention, raw materials other than fats and oils are dissolved in warm water of 70 ° C. or higher and mixed to obtain a uniform preparation solution. Thereafter, the fats and oils are added, preliminarily emulsified with a homomixer, and further homogenizer To obtain an emulsified preparation liquid. Next, the container is filled into a container while keeping the temperature of the emulsified preparation at 70 ° C. or higher, sealed, heat sterilized (85 to 125 ° C.), and cooled to be gelled.
本発明のゲル状乳化食品の製造は、７０℃以上の温水に油脂以外の原料を溶解し、混合して均一な調製液とし、その後、油脂を投入してホモミキサーで予備乳化し、さらにホモジナイザーで均質化（１０～２０Ｍｐａ）して乳化調合液とする。次に、前記乳化調合液の温度を７０℃以上に保持しながら容器に充填し、密封した後、加熱殺菌（８５～１２５℃）し、冷却してゲル化する。 [Method for producing gel-emulsified food]
In the production of the gel-like emulsified food of the present invention, raw materials other than fats and oils are dissolved in warm water of 70 ° C. or higher and mixed to obtain a uniform preparation solution. Thereafter, the fats and oils are added, preliminarily emulsified with a homomixer, and further homogenizer To obtain an emulsified preparation liquid. Next, the container is filled into a container while keeping the temperature of the emulsified preparation at 70 ° C. or higher, sealed, heat sterilized (85 to 125 ° C.), and cooled to be gelled.
次に、諸例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
Next, the present invention will be described in more detail with examples, but the present invention is not limited to these.
〔ゲル状乳化食品の製造－１〕
表１に記載の比率に従い各種ゲル状乳化食品を製造した。なお、使用した原材料は下記の通りである。
ＭＣＴ：日清オイリオグループ株式会社製、商品名：ＭＣＴ Ｃ１０Ｒ（ｎ－オクタン酸：ｎ－デカン酸＝３：７）
菜種油：日清オイリオグループ株式会社製、商品名：日清キャノーラ油
乳化剤１：太陽化学株式会社製、商品名：サンソフトＡ－１８６Ｅ（ヘキサステアリン酸ペンタグリセリン、ＨＬＢ４．０）
乳化剤２：太陽化学株式会社製、商品名：サンソフトＡ－１２１Ｅ（モノラウリン酸ペンタグリセリン、ＨＬＢ１４．０）
ゲル化製剤：三栄源エフ・エフ・アイ株式会社製、商品名：ゲルアップＰＩ（寒天を含まず）
寒天：伊那食品株式会社製、商品名：ウルトラ寒天
リンゴピューレ：株式会社果香製、商品名：アップルピューレ
砂糖：三井製糖株式会社製、商品名：グラニュー糖
デキストリン：株式会社林原製、商品名：らん
トレハロース：株式会社林原製、商品名：トレハ [Production of gelled emulsified food-1]
Various gel-like emulsified foods were produced according to the ratios shown in Table 1. The raw materials used are as follows.
MCT: Nisshin Oilio Group, trade name: MCT C10R (n-octanoic acid: n-decanoic acid = 3: 7)
Rapeseed oil: Nisshin Oillio Group Co., Ltd., trade name: Nisshin Canola Oil Emulsifier 1: Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-186E (pentaglycerin hexastearate, HLB4.0)
Emulsifier 2: manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-121E (pentaglycerin monolaurate, HLB 14.0)
Gelled preparation: Saneigen FFI Co., Ltd., trade name: Gelup PI (excluding agar)
Agar: manufactured by Ina Foods Co., Ltd., trade name: Ultra Agar, Apple Puree: manufactured by Kasuka Co., Ltd., trade name: Apple Puree sugar: manufactured by Mitsui Sugar Co., Ltd., trade name: granulated sugar dextrin: manufactured by Hayashibara Co., Ltd., trade name: Ran trehalose: Hayashibara Co., Ltd., trade name: Treha
表１に記載の比率に従い各種ゲル状乳化食品を製造した。なお、使用した原材料は下記の通りである。
ＭＣＴ：日清オイリオグループ株式会社製、商品名：ＭＣＴ Ｃ１０Ｒ（ｎ－オクタン酸：ｎ－デカン酸＝３：７）
菜種油：日清オイリオグループ株式会社製、商品名：日清キャノーラ油
乳化剤１：太陽化学株式会社製、商品名：サンソフトＡ－１８６Ｅ（ヘキサステアリン酸ペンタグリセリン、ＨＬＢ４．０）
乳化剤２：太陽化学株式会社製、商品名：サンソフトＡ－１２１Ｅ（モノラウリン酸ペンタグリセリン、ＨＬＢ１４．０）
ゲル化製剤：三栄源エフ・エフ・アイ株式会社製、商品名：ゲルアップＰＩ（寒天を含まず）
寒天：伊那食品株式会社製、商品名：ウルトラ寒天
リンゴピューレ：株式会社果香製、商品名：アップルピューレ
砂糖：三井製糖株式会社製、商品名：グラニュー糖
デキストリン：株式会社林原製、商品名：らん
トレハロース：株式会社林原製、商品名：トレハ [Production of gelled emulsified food-1]
Various gel-like emulsified foods were produced according to the ratios shown in Table 1. The raw materials used are as follows.
MCT: Nisshin Oilio Group, trade name: MCT C10R (n-octanoic acid: n-decanoic acid = 3: 7)
Rapeseed oil: Nisshin Oillio Group Co., Ltd., trade name: Nisshin Canola Oil Emulsifier 1: Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-186E (pentaglycerin hexastearate, HLB4.0)
Emulsifier 2: manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft A-121E (pentaglycerin monolaurate, HLB 14.0)
Gelled preparation: Saneigen FFI Co., Ltd., trade name: Gelup PI (excluding agar)
Agar: manufactured by Ina Foods Co., Ltd., trade name: Ultra Agar, Apple Puree: manufactured by Kasuka Co., Ltd., trade name: Apple Puree sugar: manufactured by Mitsui Sugar Co., Ltd., trade name: granulated sugar dextrin: manufactured by Hayashibara Co., Ltd., trade name: Ran trehalose: Hayashibara Co., Ltd., trade name: Treha
表１に記載の配合に従い、原料を調製・秤量し、以下に記載した手順でゲル状食品を製造した。
最初に沸騰した水に寒天を溶解させ、その後７５℃以下とならないように品温を保持し、リンゴピューレと油脂以外の原料を投入し、撹拌溶解した。その後、リンゴピューレを投入し、混合して均一な調合液とした後、油脂を投入してホモミキサーで予備乳化し、さらに、ホモジナイザーで均質化した。このようにして、品温が７５℃の乳化調合液を１０００ｇ得た。その後、乳化調合液を０．５時間以内に充填する群と、緩やかに攪拌しながら品温を７５℃に保持して２．５時間後に充填する群との２群に分け、各群の調合液をアルミパウチ袋に１００ｇ充填・密封した後、レトルト殺菌し、その後冷却してゲル状乳化食品を得た（実施例１及び２、比較例１及び２）。 According to the formulation shown in Table 1, raw materials were prepared and weighed, and a gel food was produced according to the procedure described below.
First, agar was dissolved in boiling water, and then the product temperature was maintained so as not to be 75 ° C. or lower, and raw materials other than apple puree and fat were added and dissolved by stirring. Thereafter, apple puree was added and mixed to obtain a uniform preparation solution, and then oil and fat were added, pre-emulsified with a homomixer, and further homogenized with a homogenizer. Thus, 1000g of emulsified preparations having a product temperature of 75 ° C were obtained. After that, it was divided into two groups: a group in which the emulsified liquid preparation was filled within 0.5 hours, and a group in which the product temperature was maintained at 75 ° C. while being gently stirred and filled in 2.5 hours. After filling and sealing 100 g of the liquid in an aluminum pouch bag, it was sterilized by retort and then cooled to obtain a gel-like emulsified food (Examples 1 and 2, Comparative Examples 1 and 2).
最初に沸騰した水に寒天を溶解させ、その後７５℃以下とならないように品温を保持し、リンゴピューレと油脂以外の原料を投入し、撹拌溶解した。その後、リンゴピューレを投入し、混合して均一な調合液とした後、油脂を投入してホモミキサーで予備乳化し、さらに、ホモジナイザーで均質化した。このようにして、品温が７５℃の乳化調合液を１０００ｇ得た。その後、乳化調合液を０．５時間以内に充填する群と、緩やかに攪拌しながら品温を７５℃に保持して２．５時間後に充填する群との２群に分け、各群の調合液をアルミパウチ袋に１００ｇ充填・密封した後、レトルト殺菌し、その後冷却してゲル状乳化食品を得た（実施例１及び２、比較例１及び２）。 According to the formulation shown in Table 1, raw materials were prepared and weighed, and a gel food was produced according to the procedure described below.
First, agar was dissolved in boiling water, and then the product temperature was maintained so as not to be 75 ° C. or lower, and raw materials other than apple puree and fat were added and dissolved by stirring. Thereafter, apple puree was added and mixed to obtain a uniform preparation solution, and then oil and fat were added, pre-emulsified with a homomixer, and further homogenized with a homogenizer. Thus, 1000g of emulsified preparations having a product temperature of 75 ° C were obtained. After that, it was divided into two groups: a group in which the emulsified liquid preparation was filled within 0.5 hours, and a group in which the product temperature was maintained at 75 ° C. while being gently stirred and filled in 2.5 hours. After filling and sealing 100 g of the liquid in an aluminum pouch bag, it was sterilized by retort and then cooled to obtain a gel-like emulsified food (Examples 1 and 2, Comparative Examples 1 and 2).
〔ゲル状乳化食品の特性値〕
（カロリー）
ゲル状乳化食品のカロリーは、修正アトウォーター法を用いて算出した。結果を表１のカロリーの欄に示す。
（油脂の全構成脂肪酸中の中鎖脂肪酸含有量）
油脂の全構成脂肪酸中の中鎖脂肪酸含有量は、油脂（ＭＣＴと菜種油との混合油）をガスクロマトグラフィーにより分析することで求めた。結果を表１の中鎖脂肪酸含有量の欄に示す。
（乳化剤の平均ＨＬＢ）
乳化剤の平均ＨＬＢは、乳化剤１及び乳化剤２のＨＬＢ値を加重平均して求めた。結果を表１の平均ＨＬＢの欄に示す。
（最小粒子径及び最大粒子径）
ゲル状乳化食品の乳化粒子の最小粒子径及び最大粒子径は、乳化調合液を調製から２．５時間後に充填して製造したものについて測定した。すなわち、ゲルの切片を透過型デジタル顕微鏡（ＶＨＸ－５０００、ＫＥＹＥＮＣＥ社製）用いて５００倍に拡大し、ゲルの異なる３ケ所について乳化粒子を撮影した。つぎに、撮影した３ケ所の画像から最小粒子と最大粒子とを選定し、それぞれの粒子径を求めた。結果を表１の最小粒子径と最大粒子径の欄に示す。 [Characteristic value of gel emulsion food]
(calorie)
The calorie of the gel-like emulsified food was calculated using the modified atwater method. The results are shown in the column of calories in Table 1.
(Medium chain fatty acid content in all fatty acids of fats and oils)
The medium chain fatty acid content in the total constituent fatty acids of the fats and oils was determined by analyzing the fats and oils (mixed oil of MCT and rapeseed oil) by gas chromatography. The results are shown in the column of medium chain fatty acid content in Table 1.
(Average HLB of emulsifier)
The average HLB of the emulsifier was obtained by weighted averaging the HLB values of the emulsifier 1 and the emulsifier 2. The results are shown in the average HLB column of Table 1.
(Minimum particle size and maximum particle size)
The minimum particle size and the maximum particle size of the emulsified particles of the gel-like emulsified food were measured for those prepared by filling the emulsion preparation liquid 2.5 hours after preparation. That is, the gel slice was magnified 500 times using a transmission digital microscope (VHX-5000, manufactured by KEYENCE), and the emulsified particles were photographed at three different places on the gel. Next, the smallest particle and the largest particle were selected from the captured images at three locations, and the respective particle diameters were determined. The results are shown in the column of minimum particle size and maximum particle size in Table 1.
（カロリー）
ゲル状乳化食品のカロリーは、修正アトウォーター法を用いて算出した。結果を表１のカロリーの欄に示す。
（油脂の全構成脂肪酸中の中鎖脂肪酸含有量）
油脂の全構成脂肪酸中の中鎖脂肪酸含有量は、油脂（ＭＣＴと菜種油との混合油）をガスクロマトグラフィーにより分析することで求めた。結果を表１の中鎖脂肪酸含有量の欄に示す。
（乳化剤の平均ＨＬＢ）
乳化剤の平均ＨＬＢは、乳化剤１及び乳化剤２のＨＬＢ値を加重平均して求めた。結果を表１の平均ＨＬＢの欄に示す。
（最小粒子径及び最大粒子径）
ゲル状乳化食品の乳化粒子の最小粒子径及び最大粒子径は、乳化調合液を調製から２．５時間後に充填して製造したものについて測定した。すなわち、ゲルの切片を透過型デジタル顕微鏡（ＶＨＸ－５０００、ＫＥＹＥＮＣＥ社製）用いて５００倍に拡大し、ゲルの異なる３ケ所について乳化粒子を撮影した。つぎに、撮影した３ケ所の画像から最小粒子と最大粒子とを選定し、それぞれの粒子径を求めた。結果を表１の最小粒子径と最大粒子径の欄に示す。 [Characteristic value of gel emulsion food]
(calorie)
The calorie of the gel-like emulsified food was calculated using the modified atwater method. The results are shown in the column of calories in Table 1.
(Medium chain fatty acid content in all fatty acids of fats and oils)
The medium chain fatty acid content in the total constituent fatty acids of the fats and oils was determined by analyzing the fats and oils (mixed oil of MCT and rapeseed oil) by gas chromatography. The results are shown in the column of medium chain fatty acid content in Table 1.
(Average HLB of emulsifier)
The average HLB of the emulsifier was obtained by weighted averaging the HLB values of the emulsifier 1 and the emulsifier 2. The results are shown in the average HLB column of Table 1.
(Minimum particle size and maximum particle size)
The minimum particle size and the maximum particle size of the emulsified particles of the gel-like emulsified food were measured for those prepared by filling the emulsion preparation liquid 2.5 hours after preparation. That is, the gel slice was magnified 500 times using a transmission digital microscope (VHX-5000, manufactured by KEYENCE), and the emulsified particles were photographed at three different places on the gel. Next, the smallest particle and the largest particle were selected from the captured images at three locations, and the respective particle diameters were determined. The results are shown in the column of minimum particle size and maximum particle size in Table 1.
〔ゲル状乳化食品の評価〕
（ゲル状乳化食品のオイルオフ）
ゲル状乳化食品のオイルオフは、乳化調合液を調製後０．５時間以内に充填したものと、２．５時間後に充填して製造したものについて、ゲル表面のオイルオフ（油の分離）を目視で観察して、下記の評価基準に従い評価した。なお、評価は３名の評価者の総意とした。結果を表１のオイルオフの欄に示す。
○：ゲル表面に油滴が認められない
×：ゲル表面に油滴が認められる
（官能評価）
ゲル状乳化食品の官能評価は、乳化調合液を調製から２．５時間後に充填して製造したものについて、食した時の付着感を下記の評価基準に従い評価した。なお、評価は３名の評価者の総意とした。結果を表１の官能評価の欄に示す。
○：付着感がなく、スムーズに飲み込むことができ、高齢者や嚥下困難者にも適する
×：付着感があり、スムーズに飲み込めず、高齢者や嚥下困難者には適さない [Evaluation of gel emulsion food]
(Oil-off of gel emulsion food)
The oil-off of the gel-like emulsified food is the oil-off (separation of oil) on the gel surface for the product prepared by filling the emulsion preparation solution within 0.5 hours after the preparation and the product prepared by filling 2.5 hours after the preparation. It observed visually and evaluated according to the following evaluation criteria. The evaluation was the consensus of three evaluators. The results are shown in the oil-off column of Table 1.
○: No oil droplets are observed on the gel surface ×: Oil droplets are observed on the gel surface (sensory evaluation)
The sensory evaluation of the gel-like emulsified food was evaluated according to the following evaluation criteria for the feeling of adhesion when eaten for the product prepared by filling the emulsion preparation liquid 2.5 hours after preparation. The evaluation was the consensus of three evaluators. The results are shown in the sensory evaluation column of Table 1.
○: There is no sticking feeling and can be swallowed smoothly, and it is suitable for the elderly and those who have difficulty swallowing. ×: There is a feeling of sticking, it cannot be swallowed smoothly, and it is not suitable for the elderly or those who have difficulty swallowing.
（ゲル状乳化食品のオイルオフ）
ゲル状乳化食品のオイルオフは、乳化調合液を調製後０．５時間以内に充填したものと、２．５時間後に充填して製造したものについて、ゲル表面のオイルオフ（油の分離）を目視で観察して、下記の評価基準に従い評価した。なお、評価は３名の評価者の総意とした。結果を表１のオイルオフの欄に示す。
○：ゲル表面に油滴が認められない
×：ゲル表面に油滴が認められる
（官能評価）
ゲル状乳化食品の官能評価は、乳化調合液を調製から２．５時間後に充填して製造したものについて、食した時の付着感を下記の評価基準に従い評価した。なお、評価は３名の評価者の総意とした。結果を表１の官能評価の欄に示す。
○：付着感がなく、スムーズに飲み込むことができ、高齢者や嚥下困難者にも適する
×：付着感があり、スムーズに飲み込めず、高齢者や嚥下困難者には適さない [Evaluation of gel emulsion food]
(Oil-off of gel emulsion food)
The oil-off of the gel-like emulsified food is the oil-off (separation of oil) on the gel surface for the product prepared by filling the emulsion preparation solution within 0.5 hours after the preparation and the product prepared by filling 2.5 hours after the preparation. It observed visually and evaluated according to the following evaluation criteria. The evaluation was the consensus of three evaluators. The results are shown in the oil-off column of Table 1.
○: No oil droplets are observed on the gel surface ×: Oil droplets are observed on the gel surface (sensory evaluation)
The sensory evaluation of the gel-like emulsified food was evaluated according to the following evaluation criteria for the feeling of adhesion when eaten for the product prepared by filling the emulsion preparation liquid 2.5 hours after preparation. The evaluation was the consensus of three evaluators. The results are shown in the sensory evaluation column of Table 1.
○: There is no sticking feeling and can be swallowed smoothly, and it is suitable for the elderly and those who have difficulty swallowing. ×: There is a feeling of sticking, it cannot be swallowed smoothly, and it is not suitable for the elderly or those who have difficulty swallowing.
表１の結果より、ＨＬＢ４及びＨＬＢ１４の乳化剤を含み、平均ＨＬＢが８又は１０である乳化剤を含有するゲル状乳化食品（実施例１及び２）は、乳化調合液の調製から２．５時間後に充填して得られたものでも、オイルオフが発生せず、また、官能評価でも付着感がなく高齢者や嚥下困難者にも適するものであった。これは、乳化調合液の乳化粒子が細かくなり過ぎず、かつ、乳化が経時的に安定であることに起因していると考えられた。
他方、平均ＨＬＢが６である乳化剤を含有するゲル状乳化食品（比較例１）は、乳化調合液の調製から２．５時間後に充填して得られたものにオイルオフが発生した。これは、乳化調合液の乳化が経時的に不安定になることに起因していると考えられた。
また、平均ＨＬＢが１２である乳化剤を含有するゲル状乳化食品（比較例２）は、乳化調合液の調製から２．５時間後に充填して得られたものでも、オイルオフが発生しなかったが、官能評価では付着感があり、高齢者や嚥下困難者に適さないものであった。これは、乳化調合液の乳化粒子が細かくなり過ぎたことに起因していると考えられた。 From the results in Table 1, the gel-like emulsified foods (Examples 1 and 2) containing the emulsifiers of HLB4 and HLB14 and containing an emulsifier having an average HLB of 8 or 10 are 2.5 hours after the preparation of the emulsion preparation. Even what was obtained by filling did not cause oil-off, and there was no feeling of adhesion even in sensory evaluation, which was suitable for elderly people and those who have difficulty swallowing. This was thought to be due to the fact that the emulsified particles of the emulsified preparation were not too fine and the emulsification was stable over time.
On the other hand, in the gel-like emulsified food (Comparative Example 1) containing an emulsifier having an average HLB of 6, oil-off occurred in the product obtained by filling 2.5 hours after the preparation of the emulsion preparation. This was thought to be due to the fact that the emulsification of the emulsion preparation became unstable over time.
Moreover, even if the gel-like emulsified food containing the emulsifier having an average HLB of 12 (Comparative Example 2) was obtained after 2.5 hours from the preparation of the emulsified preparation, no oil-off occurred. However, in sensory evaluation, there was a feeling of adhesion, and it was not suitable for elderly people or those with difficulty swallowing. This was considered due to the fact that the emulsified particles of the emulsified preparation were too fine.
他方、平均ＨＬＢが６である乳化剤を含有するゲル状乳化食品（比較例１）は、乳化調合液の調製から２．５時間後に充填して得られたものにオイルオフが発生した。これは、乳化調合液の乳化が経時的に不安定になることに起因していると考えられた。
また、平均ＨＬＢが１２である乳化剤を含有するゲル状乳化食品（比較例２）は、乳化調合液の調製から２．５時間後に充填して得られたものでも、オイルオフが発生しなかったが、官能評価では付着感があり、高齢者や嚥下困難者に適さないものであった。これは、乳化調合液の乳化粒子が細かくなり過ぎたことに起因していると考えられた。 From the results in Table 1, the gel-like emulsified foods (Examples 1 and 2) containing the emulsifiers of HLB4 and HLB14 and containing an emulsifier having an average HLB of 8 or 10 are 2.5 hours after the preparation of the emulsion preparation. Even what was obtained by filling did not cause oil-off, and there was no feeling of adhesion even in sensory evaluation, which was suitable for elderly people and those who have difficulty swallowing. This was thought to be due to the fact that the emulsified particles of the emulsified preparation were not too fine and the emulsification was stable over time.
On the other hand, in the gel-like emulsified food (Comparative Example 1) containing an emulsifier having an average HLB of 6, oil-off occurred in the product obtained by filling 2.5 hours after the preparation of the emulsion preparation. This was thought to be due to the fact that the emulsification of the emulsion preparation became unstable over time.
Moreover, even if the gel-like emulsified food containing the emulsifier having an average HLB of 12 (Comparative Example 2) was obtained after 2.5 hours from the preparation of the emulsified preparation, no oil-off occurred. However, in sensory evaluation, there was a feeling of adhesion, and it was not suitable for elderly people or those with difficulty swallowing. This was considered due to the fact that the emulsified particles of the emulsified preparation were too fine.
〔ゲル状乳化食品の製造－２〕
表２に記載の比率に従い、上記実施例１及び２並びに比較例１及び２と同様にゲル状乳化食品を製造した。なお、乳化剤以外の原料は、上記実施例１及び２並びに比較例１及び２の製造において使用した原料と同様のものを使用した。また、上記の製造において使用した原料に加えて、乳化剤３（阪本薬品工業株式会社製、商品名：ＳＹグリスターＴＳ－7Ｓ（デカグリセリントリエステル、ＨＬＢ１０．０））を使用した。 [Production of gelled emulsified food-2]
According to the ratios shown in Table 2, gel-like emulsified foods were produced in the same manner as in Examples 1 and 2 and Comparative Examples 1 and 2. The raw materials other than the emulsifier were the same as those used in the production of Examples 1 and 2 and Comparative Examples 1 and 2. In addition to the raw materials used in the above production, emulsifier 3 (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name: SY Glyster TS-7S (decaglycerin triester, HLB 10.0)) was used.
表２に記載の比率に従い、上記実施例１及び２並びに比較例１及び２と同様にゲル状乳化食品を製造した。なお、乳化剤以外の原料は、上記実施例１及び２並びに比較例１及び２の製造において使用した原料と同様のものを使用した。また、上記の製造において使用した原料に加えて、乳化剤３（阪本薬品工業株式会社製、商品名：ＳＹグリスターＴＳ－7Ｓ（デカグリセリントリエステル、ＨＬＢ１０．０））を使用した。 [Production of gelled emulsified food-2]
According to the ratios shown in Table 2, gel-like emulsified foods were produced in the same manner as in Examples 1 and 2 and Comparative Examples 1 and 2. The raw materials other than the emulsifier were the same as those used in the production of Examples 1 and 2 and Comparative Examples 1 and 2. In addition to the raw materials used in the above production, emulsifier 3 (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name: SY Glyster TS-7S (decaglycerin triester, HLB 10.0)) was used.
表２のゲル状乳化食品の特性値及び評価は、上記「ゲル状乳化食品の製造－１」と同様に行った。
The characteristic values and evaluation of the gel-like emulsified food in Table 2 were carried out in the same manner as in “Manufacture of gel-like emulsified food-1”.
表２の結果より、ＨＬＢ１０の１種の乳化剤のみを含有するゲル状乳化食品（比較例３）は、乳化調合液の調製から０．５時間以内に充填して得られたものにオイルオフが発生した。また、乳化調合液の調製から２．５時間後に充填して得られたものは、オイルオフが進行し、商品として許容できないものであったので、官能評価は実施しなかった。
From the results of Table 2, the gel-like emulsified food containing only one emulsifier of HLB10 (Comparative Example 3) is oil-off in the product obtained by filling within 0.5 hours from the preparation of the emulsion preparation. Occurred. Moreover, since the oil-off progressed and the thing obtained by filling 2.5 hours after preparation of the emulsified preparation liquid was not acceptable as a product, sensory evaluation was not performed.
表１及び２の結果より、乳化の程度（乳化粒子径）が同等で、乳化剤のＨＬＢが１０であっても、１種のみを使用して調製した乳化調合液（比較例３）では、乳化安定性が悪く、他方、ＨＬＢ４及びＨＬＢ１４の乳化剤を含み、平均ＨＬＢが１０である乳化剤を使用して調製した乳化調合液（実施例２）では、乳化安定性に優れることが分かる。
From the results of Tables 1 and 2, even when the degree of emulsification (emulsified particle size) is the same and the emulsifier HLB is 10, the emulsified preparation prepared using only one type (Comparative Example 3) is emulsified. On the other hand, it can be seen that the emulsified preparation (Example 2) prepared using an emulsifier containing an emulsifier of HLB4 and HLB14 and having an average HLB of 10 is excellent in emulsification stability.
Claims (5)
- 油脂を１５～５０質量％、平均ＨＬＢが６．５～１１であるポリグリセリン脂肪酸エステルを０．３～０．６質量％、ゲル化剤、及び水を含有し、該ポリグリセリン脂肪酸エステルがＨＬＢ９未満のポリグリセリン脂肪酸エステルと、ＨＬＢ９以上のポリグリセリン脂肪酸エステルとを含有することを特徴とするゲル状乳化食品。 It contains 15 to 50% by weight of fat and oil, 0.3 to 0.6% by weight of polyglycerol fatty acid ester having an average HLB of 6.5 to 11, a gelling agent, and water, and the polyglycerol fatty acid ester is HLB9. A gel-like emulsified food comprising a polyglycerin fatty acid ester of less than HLB9 and a polyglycerin fatty acid ester of HLB9 or more.
- 前記油脂は、全構成脂肪酸中に中鎖脂肪酸を６０質量％以上含有することを特徴とする請求項１に記載のゲル状乳化食品。 2. The gel-like emulsified food according to claim 1, wherein the fats and oils contain 60% by mass or more of medium chain fatty acids in all the constituent fatty acids.
- 前記ゲル状乳化食品は、前記ゲル化剤を１～４質量％含有することを特徴とする請求項１又は２に記載のゲル状乳化食品。 The gel-like emulsified food according to claim 1 or 2, wherein the gel-like emulsified food contains 1 to 4% by mass of the gelling agent.
- 前記ゲル化剤は、ゲル化剤全体中に寒天を５～３０質量％含有することを特徴とする請求項１～３のいずれか１項に記載のゲル状乳化食品。 The gelled emulsified food according to any one of claims 1 to 3, wherein the gelling agent contains 5 to 30% by mass of agar in the entire gelling agent.
- 前記中鎖脂肪酸は、中鎖脂肪酸全体中に炭素数１０以上の中鎖脂肪酸を５０質量％以上含有することを特徴とする請求項１～４のいずれか１項に記載のゲル状乳化食品。 The gel-like emulsified food according to any one of claims 1 to 4, wherein the medium chain fatty acid contains 50% by mass or more of a medium chain fatty acid having 10 or more carbon atoms in the whole medium chain fatty acid.
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| WO2022114932A1 (en) * | 2020-11-30 | 2022-06-02 | 씨제이제일제당 (주) | Composition for gelled food with soft mouthfeel and preparation method therefor |
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- 2017-03-08 WO PCT/JP2017/009230 patent/WO2017159494A1/en active Application Filing
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022114932A1 (en) * | 2020-11-30 | 2022-06-02 | 씨제이제일제당 (주) | Composition for gelled food with soft mouthfeel and preparation method therefor |
| KR20220076582A (en) * | 2020-11-30 | 2022-06-08 | 씨제이제일제당 (주) | Composition for Gelling Foods and Method for Preparing Composition for Gelling Foods |
| TWI819419B (en) * | 2020-11-30 | 2023-10-21 | 南韓商Ｃｊ第一製糖股份有限公司 | Composition for gelled food having soft mouthfeel and production method thereof |
| KR102605261B1 (en) * | 2020-11-30 | 2023-11-27 | 씨제이제일제당 (주) | Composition for Gelled Food Having Soft Mouthfeel and Production Method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2017159494A1 (en) | 2018-03-22 |
| JP6297230B2 (en) | 2018-03-20 |
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