GEL-TYPE FOOD COMPOSITION AND MANUFACTURING METHOD THEREFOR

Abstract

The present invention relates to a gel type food composition with excellent storage stability and a method for preparing thereof, and more specifically, relates to a gel type food composition having excellent physical properties by reducing changes of physical properties, contamination and syneresis during storage or distribution.

Claims

1. A stick gel type food composition comprising yeast extracts, fruit extracts and gelling agent.

2. The stick gel type food composition according to claim 1, wherein the stick gel type food composition has the springiness of 0.6 to 0.9 and the hardness of 400 to 2,000 g which are measured by a texture analyzer.

3. The stick gel type food composition according to claim 1, wherein the stick gel type food composition further comprises at least one selected from the group consisting of monosaccharides, disaccharides, sugar-alcohols, oligosaccharides and dextrin.

4. (canceled)

5. The stick gel type food composition according to claim 1, wherein the fruit extracts are extracts, concentrates or processed products of the concentrates of at least one selected from the group consisting of mangoes, bananas, raspberries, strawberries, pineapples, peaches, oranges, lemons, citrons and apples.

6. The stick gel type food composition according to claim 1, further comprising at least one selected from the group consisting of turmeric extracts, seaweed extracts and green tea extracts.

7. The stick gel type food composition according to claim 1, wherein the gelling agent is at least one selected from the group consisting of agar, alginic acid, gelatin, carrageenan, pectin, Konjak, cellulose and gums.

8. (canceled)

9. The stick gel type food composition according to claim 1, wherein the water content of the stick gel type food composition is 55 to 68% by weight based on the total weight of the stick gel type food composition.

10. The stick gel type food composition according to claim 1, wherein the pH range is 3.5 to 6.

11. The stick gel type food composition according to claim 1, wherein one or more kinds selected from the group consisting of monosaccharides, disaccharides, sugar-alcohols, oligosaccharides and dextrin are comprised in an amount of 1.0 to 30% by weight, based on the total weight of the food composition, and the solid content of gelling agent is 0.3 to 5% by weight.

12. The stick gel type food composition according to claim 1, wherein 1.0 to 10% by weight of the yeast extracts and 1 to 20% by weight of mango extracts are contained.

13. The stick gel type food composition according to claim 3, wherein the monosaccharide is allulose, and the allulose is added as at least one selected from the group consisting of crystalline allulose, non-crystalline allulose and allulose syrup.

14. The stick gel type food composition according to claim 1, further comprising a high intensity sweetener.

15. The stick gel type food composition according to claim 1, not comprising at least one selected from the group consisting of emulsifiers, salts, flavors, organic acids, vitamins, amino acids and minerals.

16. A stick gel type food composition comprising a gelling agent and allulose, wherein the stick gel type food composition has the springiness of 0.6 to 0.9 and the hardness of 400 to 2,000 g which are measured by a texture analyzer.

17. The stick gel type food composition according to claim 16, wherein the solid content of saccharides comprising allulose is 1.0 to 30% by weight and the solid content of the gelling agent is 0.3 to 5% by weight, based on the total weight of the food composition.

18. The stick gel type food composition according to claim 16, wherein the solid content of allulose is 1.0 to 25% by weight and the gelling agent is 0.3 to 5% by weight, based on the total weight of the composition.

19-24. (canceled)

25. The stick gel type food composition according to claim 16, not comprising at least one selected from the group consisting of emulsifiers, salts, flavors, organic acids, vitamins, amino acids and minerals.

26. (canceled)

27. The stick gel type food composition according to claim 16, wherein the allulose is added as at least one selected from the group consisting of crystalline allulose, non-crystalline allulose and allulose syrup.

28-29. (canceled)

30. The stick gel type food composition according to claim 16, wherein the food composition further comprises at least one selected from the group consisting of sugar-alcohols, dextrin and oligosaccharides, and comprises 5 to 30% by weight of sugar-alcohols, 1 to 20% by weight of oligosaccharides, or 1 to 20% by weight of dextrin, based on the total weight of the food composition.

31. The stick gel type food composition according to claim 16, further comprising 1 to 30% by weight of sucrose.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0071] FIG. 1 and FIG. 2 show photographs of mixed samples for preparing gel type foods it is containing various fruit concentrates according to the present invention.

[0072] FIG. 3 is a graph showing the result of analyzing mixed solutions for preparing gel type foods containing various fruit concentrates by an electronic tongue analyzer according to the present invention.

[0073] FIG. 4 shows photographs of mixed samples for preparing gel type foods containing fruit concentrates in which two kinds of mango concentrates are mixed according to the present invention.

[0074] FIG. 5 is a graph showing the result of analyzing mixed samples for preparing gel type foods including fruit concentrates in which two kinds of mango concentrates are mixed by an electronic tongue analyzer according to the present invention.

[0075] FIG. 6 is a photograph showing the result of evaluating the water-holding property of gel type foods according to the present invention and the comparative sample.

[0076] FIG. 7 is a photograph of gel type foods taken at the day of preparation of gel type foods and 2 days later under the severe condition of 45° C. temperature, in order to evaluate the syneresis of gel type foods according to the present invention and the comparative sample.

[0077] FIG. 8 is a photograph confirming mold proliferation as a result of leaving gel type foods according to the present invention and the comparative sample at a room temperature for 1 week after preparation of gel type foods.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0078] The present invention will be described in more detain by the following examples, but the scope of the present invention is not intended to be limited in the range of the following exemplary examples.

[0079] Hereinafter, in order to describe the present invention in more detail, examples are included. In addition, in each example, “part” and “%” represent “part by weight” and “% by weight” unless otherwise specified.

Example 1: Preparation of Stick Gel Foods

[0080] Various fruit concentrates (same fit to 14.3% overall) were added to water at a certain ratio and were put in a container, and while stirring at a speed of 200 rpm, mixture powders of xanthan gum, locust bean gum and carrageenan were added, and heating started. Then, gums were added as divided into small amounts. When the temperature of the solution reached 85° C., a mixed solution was prepared by adding powder raw materials such as saccharides, yeast extracts, vitamin C and the like while stirring. FIG. 1 and FIG. 2 show photographs of mixed samples for preparing gel type foods comprising various fruit concentrates according to the present invention.

[0081] The mixed solution 18 g was filled into a stick packing material, and after performing heat sterilization in an 85° C. hot well for 30 minutes, it was gelled by cooling in a 10° C. cool well to prepare stick gel foods.

[0082] Allulose powder with 99.7% purity was purchased and used, and stick gel foods were prepared with the composition of increasing the allulose content gradually. The products used in the following Table 1, white sugar, xylitol and fructooligosaccharide of Samyang company products were used. As the fructooligosaccharide, fructooligosaccharide syrup having the fructooligosaccharide content of 60% by weight and the solid content of 75 Brix, based on the 100% by weight of total solid of saccharides was used.

[0083] All Sample 1-2 to Sample 1-11 comprised the same content of the various fruit concentrates used in the following Table 1, but Sample 1-2 was mango concentrates 1 (clear type), and Sample 1-3 was mango concentrates 2 (cloudy type), and Sample 1-4 was raspberry concentrates, and Sample 1-5 was orange concentrates, and Sample 1-6 was pineapple concentrates, and Sample 1-7 was citron concentrates, and Sample 1-8 was strawberry concentrates, and Sample 1-9 was apple concentrates, and Sample 1-10 was banana concentrates, and Sample 1-11 was peach concentrates. Sample 1-1 was prepared by the same method except for not containing fruit concentrates. Photographs of prepared samples were shown in FIG. 1 (Samples 1-1 to 1-6) and FIG. 2 (Samples 1-7 to 1-11), respectively. The mango concentrates 1 are obtained by additionally performing a process of removing fibers after preparing concentrates as a clear type (transparent) and mango concentrates 2 are cloudy type (non-transparent) concentrates without performing a fiber removing process.

TABLE-US-00001 TABLE 1 Sample 1-2 to Raw material name Sample 1-1 Sample 1-11 Yeast extracts 2.550 2.550 Xanthan gum 0.450 0.450 Locust bean gum 0.450 0.450 Carrageenan 0.450 0.450 Turmeric powder 0.450 0.450 Citric acid 0.250 0.250 White sugar 5.000 5.000 Vitamin 1.200 1.200 Crystalline 4.000 4.000 fructose Xylitol 5.000 5.000 Fructooligosaccharide 20.3 6.0 Fruit concentrates 0 14.3 Flavor 2.000 2.000 Water 57.900 57.900 Total 100.000 100.000

[0084] Besides the sensory evaluation result tested by human, to obtain the objective data of sensory change, a device, ‘electronic tongue’ was used in analysis. Specifically, the mixed solutions used for preparing stick gel type food in the Samples 1-1 to 1-11 were used as samples for electronic tongue analysis,

[0085] An electronic tongue (Astree, Alpha MOS Ltd., Toulouse, France) was used to analyze tastes of samples, and as a reference electrode, Ag/AgCl was used, and a module with 7 sensors (Sensor array #6, Alpha MOS, Toulouse, France) was used. 100 mL of samples diluted 10 times with water were put in glass containers and analysis was conducted using an automatic sample measuring instrument. Each sample was measured for 120 seconds, and between each sample, sensors were washed with distilled water for 10 seconds to prevent contamination. The sensor measurement values of each sample were converted into respective taste values, and the measurement was repeated 5 times in total and the mean values were used. In statistical treatment of measured values, the software provided from Alpha MOS (Alpha soft 14.1 version, Alpha MOS, Toulouse, France) was used. The measurement result is shown in FIG. 3.

[0086] The electronic tongue analysis is a relative measured value, and in consideration of the graph of FIG. 3, the t contribution rate of longitudinal axis is 0.04973% and the contribution rate of horizontal axis is 99.937%, and therefore masking of fermented rice of yeast extracts is analyzed to be affected mainly by the longitudinal axis. Seeing the electronic tongue analysis result of analysis samples, Sample 1-1 not comprising fruit concentrates is positioned in the right of the graph, and therefore the farther from the position of Sample 1-1 based on the longitudinal axis is, it means that it is different from the taste of yeast extracts, and it is interpreted that unfavorable sensory of yeast extracts, for example, the effect of masking of fermented rice is increased. Specifically, it could be confirmed that among analysis samples, Sample 1-9 (apple concentrates) had the lowest masking effect and mango concentrates had the highest masking effect.

Example 2: Preparation of Stick Gel Foods

[0087] Mixed solutions were prepared by the substantially same method as Example 1, but were prepared by mixing mango concentrates 2 (cloudy type) to water at a certain ratio according to the ingredients and compositions disclosed in the following Table 2.

[0088] The mixed solution 18 g was filled into a stick packing material, and after performing heat sterilization in an 85° C. hot well for 30 minutes, it was gelled by cooling in a 10° C. cool well to prepare stick gel foods.

[0089] Specifically, the sample preparation and analysis method for electronic tongue analysis was substantially same as Example 1 to perform the electronic tongue analysis.

TABLE-US-00002 TABLE 2 Ingredients Sample 2-1 Sample 2-2 Sample 2-3 Sample 2-4 Sample 2-5 Allulose 3.00 5.00 10.00 15.00 23.00 Xylitol 8.00 6.00 1.00 0 0 White sugar 7.00 7.00 7.00 3.00 0 Fructooligosaccharide 5.00 5.00 5.00 5.00 0 Yeast extract powder 2.85 2.85 2.85 2.85 2.85 Vitamin C 1.165 1.165 1.165 1.165 1.165 Xanthan gum 0.60 0.60 0.60 0.60 0.60 Locust bean gum 0.60 0.60 0.60 0.60 0.60 Carrageenan 0.60 0.60 0.60 0.60 0.60 Turmeric extract powder 0.45 0.45 0.45 0.45 0.45 Mango concentrates 14.30 14.30 14.30 14.30 14.30 Distilled water 56.435 56.435 56.435 56.435 56.435 Total (% by weight) 100.00 100.00 100.00 100.00 100.00

[0090] According to the ingredients and contents shown in the following Table 3, comparative samples not comprising allulose were prepared. Specifically, Samples 2-6 to 2-9 comprised sugar, erythritol, crystalline fructose or fructooligosaccharides, respectively, as a single saccharide, and Sample 2-10 comprised fructose, fructooligosaccharides and dextrin, and gel foods were prepared by the substantially same method as Example 1.

TABLE-US-00003 TABLE 3 Ingredients Sample 2-6 Sample 2-7 Sample 2-8 Sample 2-9 Sample 2-10 White sugar 23.00 — — — — Erythritol — 23.00 — — — Crystalline fructose — — 23.00 — 15.5 Fructooligosaccharide — — — 23.00 5.00 Dextrin — — — — 2.50 Yeast extract powder 2.850 2.850 2.850 2.850 2.850 Vitamin C 1.165 1.165 1.165 1.165 1.165 Xanthan gum 0.600 0.600 0.600 0.600 0.600 Locust bean gum 0.600 0.600 0.600 0.600 0.600 Carrageenan 0.600 0.600 0.600 0.600 0.600 Turmeric extract powder 0.450 0.450 0.450 0.450 0.450 Mango concentrates 14.300 14.300 14.300 14.300 14.300 Distilled water 56.435 56.435 56.435 56.435 56.435 Total (% by weight) 100.00 100.00 100.00 100.00 100.00

Example 3

[0091] According to the ingredients and contents shown in the following Table 4, stick gel foods of Sample 3-1 comprising allulose and sugar, Sample 3-2 comprising allulose powders alone, and Sample 3-3 comprising allulose powders, fructooligosaccharides and dextrin, were prepared by the substantially same method as Example 1.

TABLE-US-00004 TABLE 4 Ingredients Sample 3-1 Sample 3-2 Sample 3-3 Allulose powder 10.00 23.00 2.50 White sugar 13.00 — — Fructooligosacchride — — 5.00 Dextrin — — 15.50 Yeast extract 2.850 2.850 2.850 powder Vitamin C 1.165 1.165 1.165 Xanthan gum 0.600 0.600 0.600 Locust bean gum 0.600 0.600 0.600 Carrageenan 0.600 0.600 0.600 Turmeric extract 0.450 0.450 0.450 powder Mango 14.300 14.300 14.300 concentrates Distilled water 56.435 56.435 56.435 Total (% by 100.00 100.00 100.00 weight)

Example 4: Preparation of Stick Gel Foods

[0092] Mixed solutions were prepared by the substantially same method as Example 1, but were prepared by mixing mango concentrates 1 (clear type) and mango concentrates 2 (cloudy type) as fruit concentrates by 10.0:4.3 (Sample 4-1), 7.0:7.3 (Sample 4-2) and 4.3:10.0 (Sample 4-3). FIG. 4 shows photographs of mixed samples for preparation of gel type foods comprising fruit concentrates in which two kinds of mango concentrates are mixed according to the present invention.

[0093] The mixed solution 18 g was filled into a stick packing material, and after performing heat sterilization in an 85° C. hot well for 30 minutes, it was gelled by cooling in a 10° C. cool well to prepare stick gel foods.

[0094] Specifically, the sample preparation and analysis method for electronic tongue analysis was substantially same as Example 1 to perform the electronic tongue analysis. The result was shown in FIG. 5.

TABLE-US-00005 TABLE 5 Raw material Sample Sample Sample Sample Sample Sample name 1-1 1-2 1-3 2-1 2-2 2-3 Yeast extract 2.550 2.550 2.550 2.550 2.550 2.550 Xanthan gum 0.450 0.450 0.450 0.450 0.450 0.450 Locust bean 0.450 0.450 0.450 0.450 0.450 0.450 gum Carrageenan 0.450 0.450 0.450 0.450 0.450 0.450 Turmeric 0.450 0.450 0.450 0.450 0.450 0.450 powder Citric acid 0.250 0.250 0.250 0.250 0.250 0.250 White sugar 5.000 5.000 5.000 5.000 5.000 5.000 Vitamin 1.200 1.200 1.200 1.200 1.200 1.200 Crystalline 4.000 4.000 4.000 4.000 4.000 4.000 fructose Xylitol 5.000 5.000 5.000 5.000 5.000 5.000 Fructooligosac- 20.3 6.0 6.0 6.0 6.0 6.0 charide Mango 0 14.3 0 10.0 7.0 4.3 concentrates 1 Mango 0 0 14.3 4.3 7.3 10.0 concentrates 2 Flavor 2.000 2.000 2.000 2.000 2.000 2.000 Water 57.900 57.900 57.900 57.900 57.900 57.900 Total 100 100 100 100 100 100

[0095] The electronic tongue analysis is a relative measured value, and in consideration of the graph of FIG. 5, the t contribution rate of longitudinal axis is 0.04973% and the contribution rate of horizontal axis is 99.937%, and therefore masking of fermented rice of yeast extracts is analyzed to be affected mainly by the longitudinal axis. Seeing the electronic tongue analysis result of analysis samples, in samples comprising mango concentrates 1 (clear type) or mango concentrates 2 (cloudy type) alone, the effect of masking unfavorable tastes of yeast extracts was demonstrated, compared to samples comprising only yeast extracts of Sample 1-1, but it was confirmed that the case of mixing and using mango concentrates 1 (clear type) and mango concentrates 2 (cloudy type) was more preferable. In addition, in case of mixing and using mango concentrates 1 (clear type) and mango concentrates 2 (cloudy type), in case that the mixing weight ratio was 7.0:7.3 (Sample 4-2), the effect was the highest, and Sample 4-3 containing higher amount of mango concentrates 2 (mixing weight ratio=4.3:10.0) was positioned in the left compared to Sample 4-1 containing lower amount of mango concentrates 2, and therefore it was present in the farther position from yeast extracts, and thus it is interpreted that unfavorable sensory of yeast extracts. For example, the effect of masking fermented rice is increased. Specifically, it could be confirmed that the sample having the mixing weight ratio of 7.0:7.3 (Sample 4-2) showed the highest masking effect among the analyzed samples.

Experimental Example 1: Evaluation of Physical Properties of Stick Gel Foods

[0096] Right after preparing stick gel foods according to Example 2, physical properties of stick gel foods were evaluated by the following method. Specifically, as samples for evaluation of physical properties, stick gel foods of which package material was opened right after preparation were cut into 1 cm size in all width, length and height, and hardness (g), adhesiveness (unit gs), and springiness (no unit) were tested (Two Bite Test) using a TA (Texture Analyzer).

[0097] The hardness is a force required for a probe (circle, diameter 36 mm) for physical property measurement to touch a sample and reach a desired deformation, and the hardness was measured based on the weight (g) to the maximum force shown in the first compression process, and the springiness is a property of the modified sample to return to the original condition after the force is removed, and the springiness was measured by differences between the first applied force and time when secondarily compressing by the same strength after the first compression. The adhesiveness is shown as gs by measuring the degree to which the sample is attached to the probe when compression is released after compression, and the experimental result was shown in the following Table 6 and Table 7.

Experimental Example 2: Evaluation of Syneresis of Stick Gel Foods

[0098] Five expert researchers who have conducted research on formulations of stick gel foods, as evaluation subjects, divided the syneresis of gel type foods into 5 stages according to the degree, and almost no syneresis was represented by stage 1, and as the number increased, the degree of syneresis was severe.

[0099] The stick gel analysis result of Example 2 and the experimental result of Samples 2-6 to 2-10 were shown in the following Table 6 and Table 7, respectively.

TABLE-US-00006 TABLE 6 Classification Sample 2-1 Sample 2-2 Sample 2-3 Sample 2.4 Sample 2-5 Hardness 679.7 672.35 689.5 717.15 740.37 (g) Adhesiveness −26.43 −26.34 −26.87 −27.15 −28.45 (gs) Springiness 0.75 0.751 0.747 0.752 0.757 Degree of 3 3 3 3 2 syneresis

[0100] As shown in the Table 6, it was confirmed that Samples 2-1 to 2-5 of Example 2 had the increased hardness because of the increased allulose content, and Sample 2-5 comprising allulose powders alone obtained in Example 2, the syneresis was reduced.

[0101] In addition, when ingesting the stick gel of Example 2, the sensory preference increased due to the increased allulose content. The result was caused by the reduced off-taste, and increased texture preference due to the increased hardness. The stick gel food of the present invention obtained above had a uniformly smooth surface condition in appearance, and the gel form could be destroyed only by pressing it with a tongue in the mouth, and it showed a soft gel phase to be easily masticated even with little power.

TABLE-US-00007 TABLE 7 Classification Sample 2-6 Sample 2-7 Sample 2-8 Sample 2-9 Sample 2-10 Hardness (g) 738.64 733.88 588.11 737.87 626.61 Adhesiveness (gs) −26.52 −25.94 −25.84 −25.98 −25.72 Springiness 0.757 0.74 0.72 0.752 0.741 Degree of syneresis 2 3 4 2 3

[0102] As shown in the Table 7, it was the result of evaluating the degree of occurrence of off-taste and/or off-flavor in samples after storage under the severe conditions, and the hardness of the sample applying allulose was the lowest compared to Sample 2-8 applying crystalline fructose, and the level of reducing the hardness was increased and the springiness was reduced according to the severe storage.

Experimental Example 3: Evaluation of Water-Holding Property of Stick Gel Foods

[0103] (1) Evaluation for the Samples Obtained in Example 2

[0104] For Sample 2-3 and Sample 2-5 using allulose and Sample 2-7 using erythritol obtained in Example 2, while the package material was removed and contents were exposed, they were left under the conditions of 20° C. room temperature and 60% relative humidity for 24 hours, and then the surface dry level was confirmed. FIG. 6 is a photograph showing the result of water-holding property evaluation of samples.

[0105] As shown in FIG. 6, in case of Sample 2-7 applied with erythritol, the surface was dried fastest and was hardened toughly, and therefore the springiness, hardness and the like were risen, and Sample 2-4 and Sample 2-5 had low springiness and hardness and the like due to slow drying rate, and thus Sample 2-7 was more preferable to be taken to the product level.

[0106] (2) Evaluation for Samples Obtained in Example 3

[0107] For Sample 3-3 mixing and using allulose and fructooligosaccharides obtained in Example 3, Sample 2-8 using crystalline fructose and Sample 2-9 using fructooligosaccharides, a photograph of stick gel taken at the day of preparation of stick gel foods was shown. In FIG. 7, the result of evaluation of the water release for Sample 3-3 of Example 3 and Samples 2-8 and 2-9 was shown.

[0108] As shown in FIG. 7, it was confirmed that there was little syneresis when using fructose of Sample 2-8, but stick gel foods mixing and using allulose and fructooligosaccharides such as Sample 3-3 were more preferable due to the water release.

Experimental Example 4: Evaluation of Physical Properties, Syneresis and Sensory of Stick Gel

[0109] For Sample 3-2, Sample 3-2 and Sample 3-3 obtained in Example 3, by the substantially same method as the method according to Experimental examples 1 and 2, physical properties (hardness, adhesiveness, springiness) and syneresis were conducted, and the result was shown in the following Table 8.

[0110] In addition, for sensory evaluation, 5 sensory test personnel having 5 years of more of sensory test experience in the food-related field (gel type foods) performed overall preference evaluation by conducting the sensory test on a 5-point scale. The overall preference was evaluated based on presence of off-taste and off-flavor of raw materials (for example, yeast extracts) applied in combination as priority sensory test items, and besides, the preference of texture of stick gel foods when ingesting was additionally evaluated. The sensory evaluation standard was as follows.

[0111] Sensory evaluation standard: off-taste/off-flavor occurrence (0)˜no off-taste/off-flavor occurrence (5)

[0112] The sensory of stick gel was evaluated by the following method right after preparing the stick gel according to Example 3. Specifically, as the sensory evaluation method, the sensory evaluation was performed by cutting stick gel right after preparation, and stick gel of which package material was opened into 1 cm size in all width, length and height, and the result was shown in the following Table 8.

[0113] In other words, Table 8 shows the result of evaluating the stick gel foods of which package was opened right after preparation.

TABLE-US-00008 TABLE 8 Ingredients Sample 3-1 Sample 3-2 Sample 3-3 Hardness (g) 727.83 714.11 714.67 Adhesiveness (gs) −25.89 −-25.77 −26.02 Springiness 0.737 0.747 0.746 Syneresis 2 2 2 Sensory evaluation 4.3 4.5 4.2

Experimental Example 5: Evaluation of Changes in Physical Properties with Storage Period

[0114] At the time right after preparation under the measurement condition of 25° C. for the stick gel obtained in Sample 3-2 and Sample 3-3 in Example 3, and Samples 2-6 to 2-9 in Example 2, and after storing the stick gels in the package for 48 hours in a thermo-hygrostat of 45° C. temperature (severe condition) and relative humidity 80%, for 48 hours, the hardness and springiness were evaluated by the same method as Experimental example 1. The difference between the measured hardness and springiness was summarized in the following Table 9.

TABLE-US-00009 TABLE 9 Difference of Difference of Hardness hardness (g) springiness (gs) measured measured after Springiness measured after at storage under measured severe right the severe right condition after condition and after storage and prepara- right after preparation right after assortment tion (g) preparation (gs) preparation Sample 3-2 714.11 61.8 0.747 0.015 Sample 3-3 714.67 52.0 0.746 0.008 Sample 2-6 738.64 100.2 0.757 0.020 Sample 2-7 733.88 64.0 0.740 0.005 Sample 2-8 588.11 79.0 0.720 0.008 Sample 2-9 737.87 200.0 0.752 0.021

[0115] As shown in the Table 9, the smaller the difference between the hardness and springiness of the stick gels at the time right after preparation and storage under the severe condition storage, it can be the stick gel having more preferable physical properties. It was confirmed that Sample 3-2 and Sample 3-3 in Example 3 of the present application were easily produced as the final product due to physical properties equal to those of the stick gel of Samples 2-6 to 2-9, and in particular, they showed preferable physical properties due to the equal difference of the hardness and springiness of right after preparation and storage condition, compared to Sample 2-7 containing erythritol and Sample 2-8 containing fructose.

[0116] In addition, for Sample 3-3 in Example 3 and Samples 2-8 and 2-9, after being stored for 48 hours as packaged in the package material in a thermo-hygrostat of 45° C. temperature (severe condition) and relative humidity 80%, the water content (%) was measured with a moisture analyzer (Satoriuns, Germany) by weighing sample 2 g and setting the temperature to 105° C. and time to automatic mode.

[0117] As the result of water content measurement, the water content of Sample 3-3 was 64.12%, and Sample 2-8 containing fructose was 62.85%, and Sample 2-9 containing fructooligosaccharide was 64.25%.

Experimental Example 6: Evaluation of Storage Stability

[0118] After leaving the stick gel foods in Sample 3-2 and Sample 3-2 of Example 3 and Sample 2-8 and Sample 2-9 at a room temperature for 1 week after preparation, the mold proliferation was evaluated with naked eyes, and the result was shown in FIG. 8. FIG. 8 is a photograph confirming the mold proliferation as a result of leaving stick gel foods at a room temperature for 1 week after preparation.

[0119] As shown in FIG. 8, it could be confirmed that the stick gel foods of Sample 3-1 and Sample 3-2 had excellent storage stability against microorganisms, particularly, molds, despite of relatively high moisture content. The soft texture of food is better as the water content is high, but the high water content also has the high water activity, and therefore there is a concern such as microorganism proliferation and the like, but the products of examples according to the present invention has the relatively high moisture content, but implements the soft texture of food and has the stability against microorganisms.