Composition for Gelled Food, and Gelled Food Having Plurality of Layers Comprising Same

Abstract

The present application relates to a composition for a gelled food having a plurality of layers and including a gelling agent which includes (a) at least one selected from agar and carrageenan, and (b) locust bean gum, and to a gelled food having a plurality of layers and including the above-described composition for a gelled food.

Claims

1. A composition for a gelled food having a plurality of layers and comprising a gelling agent including: (a) at least one selected from agar and carrageenan; and (b) locust bean gum.

2. The composition of claim 1, wherein based on the total weight of the composition for a gelled food, the agar is included in an amount of 0.5 to 1 wt %, and the carrageenan is included in an amount of 0.5 to 1 wt %.

3. The composition of claim 1, wherein based on the total weight of the composition for a gelled food, the locust bean gum is included in an amount of 0.1 to 0.7 wt %.

4. The composition of claim 3, wherein: in the case in which the gelling agent includes agar, the locust bean gum is included in an amount of 0.1 to 0.7 wt % based on the total weight of the composition for a gelled food; and in the case in which the gelling agent includes carrageenan, the locust bean gum is included in an amount of 0.2 to 0.7 wt % based on the total weight of the composition for a gelled food.

5. The composition of claim 1, wherein the total amount of the gelling agent is 0.8 to 1.2 wt % based on the total weight of the composition for a gelled food.

6. The composition of claim 1, wherein the gelling agent further comprises at least one selected from xanthan gum, guar gum, Arabic gum, and tara gum.

7. The composition of claim 6, wherein based on the total weight of the composition for a gelled food, at least one among the xanthan gum, the guar gum, the Arabic gum, and the tara gum is included in an amount of 0.1 to 0.2 wt %.

8. The composition of claim 1, wherein the composition for a gelled food further comprises at least one selected from puree, an acidulant, a flavoring, and a sweetener.

9. A gelled food having a plurality of layers and comprising the composition for a gelled food having a plurality of layers of claim 1.

10. The gelled food of claim 9, wherein the difference in sugar content between one layer of the gelled food having a plurality of layers and the other layers thereof is 5 brix or more.

11. The gelled food of claim 9, wherein the compression strength of a layer including the composition for a gelled food in the gelled food having a plurality of layers is 3.1 to 20 N.

12. The gelled food of claim 9, wherein the hardness of a layer including the composition for a gelled food in the gelled food having a plurality of layers is 5 to 15 N.

13. The gelled food of claim 9, wherein the change in microbial concentration between immediately after the preparation of a layer including the composition for a gelled food in the gelled food having a plurality of layers and after the storage of the layer at 35 C. for 3 months is less than 10.sup.1 CFU/g.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0103] FIG. 1 are images taken of gelled foods having a plurality of layers of Examples 1 to 8 according to Experimental Example 1 of the present application;

[0104] FIG. 2 are images taken of gelled foods having a plurality of layers of Reference Examples 1 to 10 according to Experimental Example 1 of the present application;

[0105] FIG. 3 are images taken of gelled foods having a plurality of layers of Comparative Examples 1 to 4 according to Experimental Example 1 of the present application; and

[0106] FIG. 4 are images taken of a gelled food immediately after being produced and after being stored (left) at 35 C. for 3 months, the gelled food having a plurality of layers produced using a composition for a gelled food of Example 1 according to Experimental Example 3.

MODE FOR CARRYING OUT THE INVENTION

[0107] Hereinafter, the present application will be described in detail with reference to Examples.

[0108] However, the following Examples are merely illustrative of the present application, and the contents of the present application are not limited by the following Examples.

Reference ExampleManufacturing of First Gelled Food Composition

[0109] By varying the type and content of gelling agents which may be used for the composition for a gelled food of the present application, processes were performed in the order of gelling agent weighingpurified water mixingstirring and heating (for 10 minutes at 80 C. or higher)puree (mango puree, Capricorn, India), acidulant (hydrous citric acid, WEIFANG, China), flavoring (mango flavoring, Givuadan Korea, Singapore; orange flavoring, Sensient Food, China), sweetener (sugar, CheilJedang, South Korea; liquid fructose, CheilJedang, South Korea), vitamin (vitamin C, SHNDONG LUWEI, China) or coloring input and stirringfillingsterilizationcooling to prepare compositions for a gelled food of Reference Examples 1 to 10. Compositions of Reference Examples 1 to 10 above are as shown in Table 2 below.

TABLE-US-00002 TABLE 2 Classification (Unit: parts by Reference Examples weight) 1 2 3 4 5 6 7 8 9 10 Agar (MSC, 0.5 1 South Korea) Carrageenan 0.5 1 (CP KELCO, Denmark) Locust bean 0.5 gum (TATE&LYLE ITALIA SPA, Italy) Xanthan gum 0.5 1 (CP KELCO, China) Low acyl 0.5 gellan gum (CP KELCO, U.S.A.) High acyl 0.5 1 gellan gum (CP KELCO, U.S.A. )

Examples and Comparative ExamplesManufacturing of First Gelled Food Composition

[0110] In order to produce the composition for a gelled food of the present application, gelling agent weighingpurified water mixingstirring and heating (for 10 minutes at 80 C. or higher)puree (mango puree, Capricorn, India), acidulant (hydrous citric acid, WEIFANG, China), flavoring (mango flavoring, Givuadan Korea, Singapore; orange flavoring, Sensient Food, China), sweetener (sugar, CheilJedang, South Korea; liquid fructose, CheilJedang, South Korea), vitamin (vitamin C, SHNDONG LUWEI, China) or coloring input and stirringfillingsterilizationcooling processes were sequentially performed.

[0111] By varying the type and content of gelling agents, compositions for a gelled food of Examples 1 to 8 were produced using compositions in Table 3 below, and compositions for a gelled food of Comparative Examples 1 to 4 were produced using compositions in Table 4 below.

TABLE-US-00003 TABLE 3 Classi- fication (Unit: Example Example Example Example Example Example Example Example wt %) 1 2 3 4 5 6 7 8 Agar 0.6 0.6 0.8 0.8 (MSC, South Korea) Carrageenan 0.6 0.6 0.8 0.8 (CP KELCO, Denmark) Locust 0.2 0.4 0.1 0.2 0.2 0.4 0.1 0.2 bean gum (TATE& LYLE ITALIA SPA, Italy) Xanthan 0.2 0.1 0.2 0.1 gum (CP KELCO, China)

TABLE-US-00004 TABLE 4 Compar- Compar- Compar- Compar- Classification ative ative ative ative (Unit: wt %) Example 1 Example 2 Example 3 Example 4 Agar (MSC, 0.6 0.8 South Korea) Carrageenan 0.6 0.8 (CP KELCO, Denmark) Locust bean gum (TATE&LYLE ITALIA SPA, Italy) Xanthan gum 0.4 0.2 0.4 0.2 (CP KELCO, China)

Example 9Manufacturing of Second Gelled Food Composition

[0112] Using the following components, a jelly solution whose sugar content is at least 5 brix lower than that of each of the compositions for a gelled food of the above Examples 1 to 8, Reference Examples 1 to 10 and Comparative Examples 1 to 4 was prepared.

[0113] (Guar gum (PREMCEM GUMS, India), a gelling agent (Sanyoungwon, Japan), sugar (CheilJedang, South Korea), grapefruit concentrate (Gan shmuel, Israel), hydrous citric acid (WEIFANG, China), vitamin C (SHANDONG LUWEI, China), tomato coloring (aonecaf, South Korea), grapefruit aroma (ManKorea, China))

Experimental Example 1

[0114] Layered gelled foods each having a plurality of layers were produced respectively using the compositions for a gelled food of Examples 1 to 8, Reference Examples 1 to 10, and Comparative Examples 1 to 4 as a first gelled food, and using the composition for a gelled food of Example 9 as a second gelled food. The physical properties of the layered gelled foods, such as composition viscosity, degree of multi-layer implementation, shape retainability of the first gelled food, and mouthfeel of the first gelled food, were evaluated. The evaluation results are shown in Table 5 to Table 7 below.

[0115] FIG. 1 shows photographs of layered gelled foods respectively using the compositions for a gelled food of Examples 1 to 8, FIG. 2 shows photographs of layered gelled foods respectively using the compositions for a gelled food of Reference Examples 1 to 10, and FIG. 3 shows photographs of layered gelled foods respectively using the compositions for a gelled food of Comparative Examples 1 to 4.

[0116] Composition Viscosity

[0117] After the first composition for a gelled food was produced, the state of the composition was observed with the naked eye and relatively evaluated.

[0118] (Evaluation criteria: The higher the viscosity of a jelly combination solution, the higher the stirring rate, which was denoted by .circle-solid. to compare and evaluate viscosities. When a homo disper (Primix Homo disper 2.5, Japan) was stirred with a stirring rod having a diameter of 40 mm, 4,000 rpm or higher was denoted by .circle-solid..circle-solid..circle-solid..circle-solid., 3,000 rpm or greater was denoted by .circle-solid..circle-solid..circle-solid..circle-solid., 1,500 rpm or greater was denoted by .circle-solid..circle-solid..circle-solid..circle-solid., 1,000 rpm or greater was denoted by .circle-solid..circle-solid., and less than 1,000 rpm was denoted by .circle-solid..

[0119] Degree of Multi-Layer Implementation

[0120] After the layered gelled foods were cooled, the appearances thereof were captured to observe the degree of multi-layer implementation with the naked eye and relatively compared.

[0121] (Evaluation criteria: It was determined that the more the .circle-solid., the more distinguished between multiple layers when observed with the naked eye. For example, when the boundary between layers was very clearly distinguished, it was denoted by .circle-solid..circle-solid., when the boundary between layers was distinguished but the boundary line was slightly blurred, it was denoted by .circle-solid., and when multiple layers were not implemented, it was denoted by X.

[0122] Meltability

[0123] Whether the first composition for a gelled food was melted at a high temperature was observed with the naked eye. It can be confirmed that as the melting is facilitated, a product of excellent quality with no granules may be produced, and an effect of implementing multiple layers is excellent.

[0124] (Evaluation criteria: After the production of the first composition for a gelled food, if a jelly was completely melted after being heated at 80 C. for 30 minutes or more, it was denoted by , otherwise denoted by X)

[0125] First Gelled Food Shape Retainability

[0126] A portion of the first gelled food in the layered gelled food was spooned, and then the appearance of the portion was observed with the naked eye.

[0127] (Evaluation criteria: It was determined that the more the .circle-solid., the more firm the appearance and the more excellent the shape retainability. Specifically, when in the form of a firm jelly, it was denoted by .circle-solid..circle-solid., when in the form of a firm jelly and a bit viscous, it was denoted by .circle-solid., if the shape is not distinct, or in a viscous liquid phase, it was denoted by .circle-solid., and if the shape retainability is too poor to determine a shape, it was denoted by X)

[0128] First Gelled Food Mouthfeel

[0129] Three panelists tasted portions of the first gelled food of the layered gelled foods for each experimental group, and then sensory test was performed.

[0130] (Evaluation criteria: Physical properties and sensory quality felt on the tongue after tasting the portions of the first gelled foods were described)

TABLE-US-00005 TABLE 5 Examples Classification 1 2 3 4 5 6 7 8 Composition .circle-solid..circle-solid. .circle-solid. .circle-solid..circle-solid. .circle-solid. .circle-solid..circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid. viscosity Degree of .circle-solid. .circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid. .circle-solid..circle-solid. .circle-solid. multi-layer implementation Meltability First .circle-solid..circle-solid. .circle-solid. .circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. X .circle-solid..circle-solid. gelled food shape retainability First Smooth Weak Weak Stronger Smooth, Jelly Sol-like Non- gelled and hard jelly puree pressing hard mouth liquid smooth food jelly mouth mouth power and feel feel hard mouthfeel mouth feel feel with a resilient jelly feel tongue jelly than mouth Example feel 3, and puree mouth feel

TABLE-US-00006 TABLE 6 Reference Examples Classification 1 2 3 4 5 6 7 8 9 10 Composition .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. viscosity .circle-solid. .circle-solid..circle-solid. .circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid. Degree of .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid..circle-solid. .circle-solid. X .circle-solid. X multi- layer implementation Meltability X X X First .circle-solid. .circle-solid. .circle-solid. .circle-solid. X X .circle-solid. X .circle-solid..circle-solid. .circle-solid..circle-solid. gelled .circle-solid. food shape retainability First Crumbling No Scattering No Complete Sticky Stretched Viscous Glutinous Not gelled and effect chewy liquid liquid like liquid properties, melting food scattering in mouthfeel a and in the mouthfeel like accordance in long unable mouth sand with an accordance taffy to due to increase with an stick form a glutinous in increase complete properties blending in shape ratio, blending high ratio content and of scattering moisture and still scattering

TABLE-US-00007 TABLE 7 Compar- Compar- Compar- Compar- ative ative ative ative Classification Example 1 Example 2 Example 3 Example 4 Composition .circle-solid..circle-solid..circle-solid. .circle-solid..circle-solid..circle-solid. .circle-solid..circle-solid..circle-solid..circle-solid. .circle-solid..circle-solid..circle-solid. viscosity Degree of multi-layer .circle-solid..circle-solid. .circle-solid. .circle-solid. .circle-solid..circle-solid. implementation Meltability First gelled X X .circle-solid. X food shape retainability First gelled Viscous Slimy Viscous Viscous food mouthfeel liquid viscous liquid liquid liquid

[0131] According to Table 6, in the cases of Reference Example 1 in which only agar was used as a gelling agent and Reference Example 3 in which only carrageenan was used as a gelling agent, multi-layered jellies were implemented, but it was impossible to conduct the TA analysis due to poor shape retainability. Even in the case of Reference Example 2 in which the content of agar was increased by two times compared to Reference Example 1, a multi-layered jelly was implemented, but the shape thereof was still not distinct, and also in the case of Reference Example 4 in which the content of carrageenan was increased by two times compared to Reference Example 3, a multi-layered jelly was implemented, but the shape thereof was still not distinct.

[0132] Therefore, referring to the results according to a single gelling agent, when the viscosity, degree of multi-stage implementation, meltability, and shape retainability were comprehensively considered, agar or carrageenan was suitable as a gelling agent to be used in a gelled food having a plurality of layer than other types of gelling agents. However, when productivity during mass production, ease of storage after production, and ease of distribution were considered, it was confirmed that shape retainability was weak when agar or carrageenan was used alone, and it was confirmed that an effect of increasing shape retainability was insignificant.

[0133] On the other hand, Reference Example 5 in which only locust bean gum was used as a gelling agent was in a liquid state without being completely gelled, and Reference Example 6 and Reference Example 7 in which only xanthan gum was used as a gelling agent were also in a liquid state without being gelled.

[0134] In the case of Reference Example 8 in which low acyl gellan gum was used as a gelling agent, the degree of multi-layer implementation was poor, and Reference Example 9 in which high acyl gellan gum was not completely gelled, and thus, had a problem with meltability. It was confirmed that Reference Example 10 in which the content of high acyl gellan gum was increased compared to Reference Example 9 had a problem with multi-layer implementation.

[0135] Therefore, for a gelled food with excellent multi-layer implementation and excellent shape retainability, it was confirmed that agar or carrageenan should be used as a main component, yet should be mixed and combined with other gums to satisfy and/or supplement shape retainability.

[0136] According to Table 5 and Table 7, when Example 1 and Comparative Example 2, or Example 2 and Comparative Example 1 were compared, it was confirmed that shape retainability was not improved by mixing xanthan gum when agar was used a main component of a gelling agent, but shape retainability was improved in the cases of Examples 1 and 2 in which locust bean gum was mixed.

[0137] When Example 5 and Comparative Example 4, or Example 6 and Comparative Example 3 were compared, it was confirmed that shape retainability was not improved by mixing xanthan gum when carrageenan was used a main component of a gelling agent, but shape retainability was improved in the cases of Examples 5 and 6 in which locust bean gum was mixed.

[0138] That is, since the gelled foods according to Examples 1 to 8 satisfied all the properties of viscosity of .circle-solid..circle-solid. or less, degree of multi-layer implementation of 40 or more, meltability of , and shape retainability of .circle-solid. or more, it was confirmed that the shape retainability of a gelled food having a plurality of layers was maintained with no collapsed layers, and that sensory quality such as mouthfeel was also improved, which is the object of the present application.

Experimental Example 2

[0139] Layered gelled foods were produced respectively using the gelled foods of Examples 1 to 8, and the compositions for a gelled food of Reference Examples 2 to 10, and Comparative Examples 1 to 3 as a first gelled food, and using the composition for a gelled food of Example 9 as a second gelled food. The results measured using a Texture Analyzer (TA XT-plus, Stable Micro System, UK) for 80 g of each sample of portions of the first gelled foods are shown in Table 9 below. The TA analysis results were measured twice or three times to determine an average value. In the case of Reference Examples 1, and 3 to 9, and Comparative Example 4, it was impossible to conduct the TA analysis due to very poor shape retainability.

[0140] The measurement conditions are as shown below.

[0141] Sample amount: 80 g

TABLE-US-00008 Items Conditions Probe Circular shape, diameter 35 mm Pre-test speed 5 mm/sec Test speed 2 mm/sec Post-test speed 2 mm/sec Pressure 98% compression Height 50 mm

[0142] It was determined that the height of the first peak was compression strength, the difference value between the first peak and the negative peak was fracturability, the height of the second peak was hardness (degree of firmness), and the absolute value of the second negative peak was viscosity.

TABLE-US-00009 TABLE 8 Fractur- Hardness Vis- Compres- ability (Hardness cosity Number of sion (Fractur- (Degree of (Vis- Classi- measure- strength ability) firmness)) cosity) fication ments (N) (N) (N) (N) Example 1 7.81 6.56 7.49 1.08 1 2 8.66 6.5 6.38 1.7 Average 8.24 6.53 6.94 1.39 Example 1 6.96 4.87 6.11 1.77 2 2 6.75 5.17 5.65 1.48 Average 6.86 5.02 5.88 1.63 Example 1 5.17 3.41 6.73 2.79 3 2 5.57 4.92 5.6 2.03 Average 5.37 4.17 6.17 2.41 Example 1 7.15 5.51 6.92 2.76 4 2 3.56 2.12 7.06 2.76 3 5.18 3.8 6.57 2.6 Average 5.3 3.81 6.85 2.71 Example 1 7.47 5.64 5.9 0.84 5 2 9.92 8.29 7.87 1.67 3 10.15 5.87 10.58 1.97 Average 9.18 6.6 8.12 1.49 Example 1 15.42 9.96 9.25 1.73 6 2 17.02 11.46 11.77 0.65 3 16.33 8.04 13.86 1.34 Average 16.26 9.82 11.63 1.24 Example 1 1.21 0.76 3.5 1.08 7 2 1.53 0.62 6.27 2.38 Average 1.37 0.69 4.89 1.73 Example 1 12.18 9.89 8.58 0.83 8 2 18.07 14.64 13.25 1.34 3 13.09 10.45 11.99 1.27 Average 14.45 11.66 11.27 1.15 Reference 1 0.83 0.02 6.41 3.12 Example 2 0.7 0.12 5.89 2.99 2 3 2.36 0.87 9.2 4.66 Average 1.3 0.34 7.17 3.59 Reference 1 11.22 5.44 15.01 4.42 Example 2 7.34 0.92 15.4 3.69 10 3 12.59 7.01 12.55 3.86 Average 10.38 4.46 14.32 3.99 Comparative 1 1.21 0.77 2.8 1.19 Example 2 1.18 0.85 2.76 0.91 1 Average 1.2 0.81 2.78 1.05 Comparative 1 1.89 1.48 3.07 1.55 Example 2 2.16 1.66 3.18 1.35 2 Average 2.03 1.57 3.13 1.45 Comparative 1 2.76 2.04 3.88 1.16 Example 2 3.36 2.4 3.82 1.51 3 Average 3.06 2.22 3.85 1.34

[0143] According to Table 8, it was confirmed that in the cases of Reference Examples 1, and 3 to 9 in which only one type of a gelling agent was used, it was impossible to conduct the TA analysis, Reference Example 2 in which agar was included in excess had low compression strength, and thus, had a problem with shape retainability, and Reference Example 10 in which high acyl gellan gum was included in excess had a problem with the degree of multi-layer implementation.

[0144] Meanwhile, Comparative Example 1 to Comparative Example 3 respectively had a hardness (degree of firmness) of 2.78 (N), 3.13 (N), and 3.85 (N), and thus, had a problem with shape retainability. In comparison, it was confirmed that Examples 1 to 8 satisfied desired physical properties, both compression strength and hardness, and thus, had excellent shape retainability.

Experimental Example 3

[0145] A layered gelled food was produced respectively using the composition for a gelled food of Examples 1 as a first gelled food, and using the composition for a gelled food of Example 9 as a second gelled food. Immediately after the layered gelled food was produced, the concentration of microorganisms was confirmed, and after the layered gelled food was stored (left) at 35 C. for 3 months, it was confirmed that aerobic bacteria, E. coli, and yeast/mold were not detected. FIG. 4 are images taken of the gelled food immediately after being produced and after being stored (left) at 35 C. for 3 months.