Composition for Gelled Food with Soft Mouthfeel and Preparation Method Therefor

Patent metadata

Field	Value
Publication number	US-2023413843-A1
Application number	US-202118037995-A
Country	US
Kind code	A1
Filing date	Nov 30, 2021
Priority date	Nov 30, 2020
Publication date	Dec 28, 2023
Grant date	—

Abstract

The present application relates to a composition for a gelled food including vegetable cream, and a gelling agent which includes agar and guar gum, a gelled food including the composition for a gelled food, a method for preparing a composition for a gelled food, the method including (A) mixing a gelling agent which includes agar and guar gum in water to prepare a gelled product and (B) mixing the gelled product with vegetable cream to prepare a mixture, and a method for producing a gelled food, the method including heat sterilizing a composition for a gelled food produced by the method for producing a composition for a gelled food.

First claim

1 . A composition for a gelled food comprising:
vegetable cream; and a gelling agent including agar and guar gum.

2 . The composition of claim 1 , wherein the content of the vegetable cream is 7 to 14 wt % based on the total weight of the composition for a gelled food.

3 . The composition of claim 1 , wherein in the vegetable cream, a vegetable fat is included in an amount of 25 to 35 wt % based on the total weight of the vegetable cream.

4 . 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 0.25 to 0.7 wt %, and the guar gum is included in an amount of 0.1 to 0.8 wt %.

5 . The composition of claim 4 , wherein the total content of the gelling agent is 0.5 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 locust bean gum, gelatin, and tara gum.

7 . The composition of claim 6 , 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 0.5 wt %, the gelatin is included in an amount of 0.1 to 0.5 wt %, or the tara gum is included in an amount of 0.1 to 0.5 wt %.

8 . The composition of claim 1 , further comprising at least one selected from an acidulant, a flavoring, a sweetener, an acidity regulator, fruit concentrate, lactic acid bacteria, a vitamin, an excipient, a colorant, an antioxidant, dietary fiber, or a combination thereof.

9 . A gelled food comprising the composition for a gelled food of claim 1 .

10 . The gelled food of claim 9 , wherein the gelled food has a compression strength of 0.6 to 2.5 N.

11 . The gelled food of claim 9 , wherein the gelled food has a hardness of 8.2 to 11.5 N.

12 . The gelled food of claim 9 , wherein the difference in brightness L* between the CIE color coordinate value of an upper layer portion and that of a lower layer portion of the gelled food is 0.8 or less.

13 . The gelled food of claim 9 , wherein the gelled food comprises at least one selected from the group consisting of jelly, spread, and pudding.

14 . A method for preparing a composition for a gelled food, the method comprising:
(A) mixing a gelling agent which includes agar and guar gum in water to prepare a gelled product; and (B) mixing the gelled product with vegetable cream to prepare a mixture.

15 . The method of claim 14 , wherein the step of preparing the gelled product comprises mixing the gelling agent with water and then maintaining a gelling temperature of 80° C. or higher.

16 . A method for preparing a gelled food, the method comprising heat sterilizing a composition for a gelled food produced by the method for preparing a composition for a gelled food of claim 14 .

Assignees

• Cj Cheiljedang Corp

Inventors

• Lee Suk Young
• Jeong Ji Hyeon
• Shim Hee Ryung
• Park Hong Wook
• Kang Ki Moon

Classifications

• A23B2/40 Primary

  by heating loose unpacked materials · CPC title

• A23D7/0056 Primary

  Spread compositions · CPC title

• A23L29/256

  from seaweeds, e.g. alginates, agar or carrageenan · CPC title

• A23L29/238

  from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231) · CPC title

• A23L29/284

  Gelatin; Collagen · CPC title