JP2000189074A - Protein-including gel-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a protein-including gel-like food including protein in a comparatively high concentration, having refreshing feelings both on the tongue and in passing the throat without being sticky when being eaten, excellent in filling feeling and capable of enduring even long-term preservation. SOLUTION: This protein-including gel-like food includes 1-15 wt.% protein and has 3-15 g hardness at 5 deg.C, viscosity at 25 deg.C of 50-300 mPa.s at 50 s-1 shear rate, 30-200 mPa.s at 100 s-1 shear rate and 20-150 mPa.s at 200 s-1 shear rate, and shows pH 3.2-5.5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food having a refreshing texture and a feeling of throat without stickiness, having a good stomach and excellent nutrition, and having good storage stability. The present invention relates to a protein-containing gel food that can be easily and easily eaten from a container or the like.

[0002]

2. Description of the Related Art With the change of eating habits, various pasty or gel foods which can be easily eaten are put on the market.
Most of these pasty or gel foods are eaten using a spoon. On the other hand, a gel food that can be eaten with a straw by applying a certain force during eating while applying a gelling agent while being in a gel state during storage by using a gelling agent has been proposed. 64
-6741, JP-A-7-274915). Paste foods such as yogurt generally have high viscosity, remain sticky in the mouth even after eating, and cannot be eaten without a spoon. Gel foods that can be eaten with a straw have little stickiness, but contain little protein. The reason is that if you try to include more than a certain concentration of protein,
This is because the protein is aggregated and denatured at the stage of the heat sterilization step, and the tongue and throat feeling at the time of eating are impaired, and the storage stability is poor. This tendency is particularly pronounced when the pH of the heated solution is in an acidic range below a certain level. This conventional sugar-based gel food that can be eaten with a straw is:
There is also a bias in nutritional aspects, and there is also the disadvantage of not having a so-called belly.

[0003]

Under such circumstances, the inventors of the present invention can easily and easily eat from a squeezed container with a mouth, etc., while containing protein, and at that time, have a refreshing feeling without stickiness. Various experiments and studies have been conducted to determine whether a food having a tongue and a feeling of throat, good stomach, and which can withstand long-term storage such as one year or more can not be obtained.

[0004]

As a result, while containing protein, it has good texture, stomach feeling and storage stability, and has a characteristic that it can be easily eaten from a squeezable container with a mouthpiece. To get food, the hardness of the food,
The inventors have found that the adjustment of viscosity and pH is important, and have conducted further studies to complete the present invention. That is, the present invention comprises (1) 1 to 15% by weight of a protein,
When the hardness at 5 ° C. is 3 to 15 g and the viscosity at 25 ° C. is 50 to 300 mPa · s when the shear rate is 50 s ⁻¹ ,
A protein-containing gelled food having a shear rate of 30 to 200 mPa · s at a shear rate of 100 s ⁻¹ , 20 to 150 mPa · s at a shear rate of 200 s ⁻¹ , and a pH of 3.2 to 5.5; and (2) sucking The protein-containing gel food according to the above (1), which is filled in a squeezable container with a mouth.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Proteins and their contents that can be used in the present invention include, for example, milk proteins (casein, casein sodium, total milk protein, concentrated whey powder (WPC), separated whey powder (WPI)). Etc.), whole milk powder, skim milk powder, raw milk, special milk, partially skim milk, skim milk, processed milk, concentrated milk,
Skim concentrated milk, sugar-free condensed milk, sugar-free skim condensed milk, sugar-condensed condensed milk, sweetened skim condensed milk, sweetened milk powder, prepared milk powder, fermented milk, dairy lactic acid bacteria beverages, milk protein-containing ingredients such as dairy pasteurized lactic acid bacteria beverages, soy protein, egg yolk Protein, egg white protein, etc., and one or more of these can be used in combination. Among these, dairy products such as dairy lactic acid bacteria beverages, skim milk powder, fermented milk, whey powder, and total milk protein are particularly preferably used. In the case where a substance which is hardly soluble or insoluble in water is used, it is desirable to disperse it sufficiently in water and then to make it exist as fine particles having an average particle diameter of 10 μm or less, particularly 5 μm or less.

[0006] The content of protein in the gel food is 1
-15% by weight, preferably 1.5-8% by weight. Adjustment of the hardness and viscosity of the gel food of the present invention is performed by using a gelling agent or a gelling agent and a thickener.
Examples of the gelling agent that can be used include carrageenan, alginic acid, pectin, gellan gum, curdlan, agar, glucomannan, gelatin, and the like, and any gelling agent can be used as long as it can be used for food production. . These may be used alone or in combination of two or more. Among these, glucomannan, agar,
Pectin and the like are preferably used. The amount of the gelling agent to be used may be selected so that the viscosity and hardness of the gel food in the coexistence with other components such as a protein and a thickener fall within the range specified in the present invention. 0.01 to food
It is 1.0% by weight, preferably 0.05 to 0.5% by weight.

Examples of the thickener that can be used include gums such as guar gum, locust bean gum, xanthan gum, gum arabic and tamarind seed gum, crystalline cellulose, carboxymethylcellulose (C
MC) and the like, which can be used in the production of foods. These can be used alone or in combination of two or more. Among them, guar gum, locust bean gum, xanthan gum, tamarind seed gum, CMC and the like are preferably used. The amount of the thickener used may be selected so that the hardness and viscosity of the gel food in the presence of other components such as a protein and a gelling agent to be used at the same time fall within the range specified in the present invention. 0.01 to 1.0% by weight, preferably 0.05 to
0.5% by weight. The gel food of the present invention may optionally contain other components such as sugars, fruit juices, sweeteners, acidulants, flavors, colorings, vitamins, minerals, and preservatives. As the saccharides, any saccharides can be used as long as they can be used as food ingredients. For example, glucose, fructose, sucrose, fructose / glucose liquid sugar, trehalose, maltose, sugar alcohols (xylitol, erythritol, sorbitol, maltitol, etc.) ). These may be used alone or in combination of two or more. Examples of fruit juice include apples, green apples,
Orange, tangerine, grapefruit, peach, strawberry,
Fruit juices such as muscat, grape, pineapple, lemon, pear, lychee, blueberry, mango, banana and the like can be mentioned.

[0008] As sweeteners, for example, in addition to the above-mentioned sugars,
Artificial sweeteners such as saccharin sodium, aspartame or, for example, amateur extract, stevia extract,
Natural sweeteners such as licorice extract. Examples of the acidulant include organic acids such as citric acid, malic acid, tartaric acid, and lactic acid. Flavors include, for example, yogurt, vanilla, citrus (lemon, orange, grapefruit, etc.), pineapple, peach, apple, muscat, and strawberry flavors. Food additives are permitted by the Ministry of Health and Welfare as coloring agents. Various food dyes, for example, synthetic colorants such as red No. 2, No. 3, green No. 3, blue No. 1, No. 2, yellow No. 4, No. 5, red cabbage dye, orange dye, gardenia dye, chlorophyll, perilla dye , Tomato pigments, safflower pigments and the like. As vitamins, vitamin A,
B1, B2, B6, B12, C, D, E, P, K, niacin, pantothenic acid and the like. Examples of the minerals include calcium agents such as calcium gluconate, calcium lactate, eggshell calcium, bovine bone meal, calcium pantothenate, and milk calcium, and iron agents such as iron citrate, ferrous pyrophosphate, and ferric pyrophosphate. can give. As preservatives, for example, egonogi extract, sagebrush extract, hinokitiol extract,
Pectin hydrolyzate, bonsai extract, forsythia extract and the like can be mentioned.

Next, using the components used in the present invention,
A method for preparing a gel food will be described. First, a gelling agent, a thickener, and, if necessary, a saccharide are added to water or warm water (about 10 to 70 ° C.), dispersed uniformly, and heated to an appropriate temperature (75 to 95 ° C.). Allow to dissolve. An acidulant, a protein, a vitamin, a flavor, a colorant, a mineral, and the like are added to the solution to dissolve or disperse. The solution is cooled to 45 to 70 ° C., the components are corrected for weight and the pH is adjusted, and then, if necessary, homogenized with a homogenizer or the like. The obtained liquid is kept at 80 to 95 ° C. for 30 seconds to 20
The mixture is heated for a minute, sterilized, filled in a container, heat-sterilized again, and cooled to obtain the gelled food of the present invention. Examples of the material of the container include polyester, stretched nylon, polyester terephthalate, polypropylene, paper, and the like. One or more of these materials can be used as a laminate, or a film obtained by further laminating an aluminum foil can be used. Specifically,
For example, there are commercial products such as soft pouches (Fuji Seal Co., Ltd.), handy pouches (Toppan Printing Co., Ltd.), cheer packs (Fujimori Kogyo Co., Ltd.), and spouts (Dainippon Printing Co., Ltd.). Either can be used in the present invention.

The hardness of the gel food of the present invention at 5 ° C. is 3 to 15 g, preferably 4 to 14 g, and the viscosity at 25 ° C. is 50 to 300 m at a shear rate of 50 s ^−1.
Pa · s, preferably 90 to 250 mPa · s, when the shear rate is 100 s ⁻¹ , 30 to 200 mPa · s, preferably 50 to 150 mPa · s, when the shear rate is 200 s ⁻¹ , preferably 20 to 150 mPa · s. 40-130
mPa · s. The pH of the gel food is 3.2 to 3.2.
It is 5.5, preferably 3.5-4.5. If each physical property is adjusted within this range, the gel food filled in the container with the mouthpiece can be easily eaten from the mouthpiece and has appropriate hardness and viscosity, so there is no sticky feeling. It has a refreshing texture and throat feeling. Further, since the gel food of the present invention contains a protein, it is excellent in nutrition and also has good stomach. Moreover, this gel food retains good flavor, texture and appearance even after long-term storage for one year or more.

[0011]

The present invention will be described more specifically with reference to examples and comparative examples, but the present invention is not limited to these examples. Example 1 3,600 g of water at 30 ° C. (40.0 g based on the total weight of food)
0%) was placed in a 10-liter stainless steel vat, and 405 g (4.50%) of sugar and 18 g (0.20 g) of agar were added.
%), CMC 27 g (0.30%), guar gum 9 g
(0.10%) using a homomixer (TK Auto Homomixer M, manufactured by Tokushu Kika Kogyo Co., Ltd.) for 4,000 r.
The mixture was uniformly dispersed by stirring at pm. The stainless steel vat was transferred to a hot water bath, and the temperature of the solution was raised to 90 ° C. while stirring and maintained for 5 minutes to completely dissolve the contents. Then, 15.3 g (0.17%) of citric acid was added and dissolved while stirring at 3,000 rpm with a homomixer, and further, 1,080 g (12.00%) of lactic acid bacteria beverage of dairy product and 27 g of skim milk powder (0. 30%), 270 g of WPI (3.0
0%), 5.4 g of yogurt flavor (0.06
%) And 108 g (1.20%) of calcium gluconate were added and dissolved. Stop the homomixer, remove the stainless steel vat from the hot water bath, add hot water at 60 ° C, and add a total weight of 90.
00 g. Then homogenizer (APV GAULIN LA
BORATORY HOMOGENIZER 15MR-8TA, APV GAULIN, INC.
Primary pressure 100 kg / cm ² , secondary pressure 50 k
The solution was homogenized at g / cm ² . Transfer the stainless steel vat to the water bath again, raise the temperature to 90 ° C. while stirring the liquid temperature, hold it for 5 minutes, fill it into a 180 ml dissolvable container with a suction port (manufactured by Spouch Dai Nippon Printing Co., Ltd.), and close the cap. It was closed and capped. The container containing the content liquid was completely immersed in a water bath at 90 ° C., kept for 10 minutes, and then sterilized.
The container was taken out of the water bath and cooled with water at 20 ° C. for 10 minutes to obtain the desired protein-containing gel food (protein content: 3.0%) filled in the container with the mouthpiece. The hardness, viscosity, average particle size, and pH of the food were measured, and the results are shown in Table 1 together with the raw material composition ratio of the food.

[0012]

[Table 1]

Examples 2 to 5 Protein-containing gel foods were prepared in the same manner as in Example 1 using the raw materials shown in Table 1. The results of measuring the protein content and physical properties of these foods are shown in [Table 1]. Comparative Examples 1 and 2 A protein-containing gel food was prepared in the same manner as in Example 1 using the raw materials shown in Table 1. The results of measuring the protein content and physical properties of these foods are as shown in [Table 1].

Measurement of physical properties of gel food Viscosity: sample: about 1 m of gel food obtained in Examples and Comparative Examples
1 was used. Equipment used: constant temperature type, rotational viscosity type; VISCOMETER MODEL RU (Toki Sangyo
Controller; VISCOMETER CONTROLLER-RC-500 (manufactured by Toki Sangyo Co., Ltd.) Measurement conditions: Temperature; 25 ° C. Rotation speed: 0 to 100 rpm [Acceleration; 1 rpm / from 0 rpm to 100 rpm]
Measured by increasing the number of rotations in seconds] Rotor No .; RU type viscometer 1 ° 34 '(tilt angle) x R
24 (radius) Preheating time; 120 seconds Hardness: Sample size; Take out the gel food product obtained in Examples and Comparative Examples immediately after sterilization, from the container with a mouthpiece,
A round cup having an upper inner diameter of 62 mm, a lower inner diameter of 55 mm, and a height of 25 mm was filled, cooled, and gelled to obtain a sample. Measuring instrument; Rheometer NRM 2010J-CW (Fudo Industry Co., Ltd.)
Rheometer test system (Rika Electric Co., Ltd.)
A mastication test was performed and the highest value of hardness was measured. Adapter: No.9 (10mm diameter cylinder type) Sample stage vertical moving speed: 5cm / min Sample stage moving distance: 1cm both up and down, no stop time. Adapter penetration distance; 1 cm Measurement temperature; 5 ° C. Average particle size: About 100 g of a sample was placed in a 200 ml beaker, stirred with a spoonful, and measured using about 0.3 g. Model used: Laser scattering particle size distribution analyzer LS230 (manufactured by Coulter, Inc.) Measurement items: Average particle size based on frequency number distribution

Sensory test of gel foods and results The panel test was performed on the gel foods (sample temperature at the time of tasting: 5 ° C.) obtained in Examples 1 to 5 and Comparative Examples 1 and 2 by the following method. went. The results are shown in [Table 2]. Method: Sensory test Panelists: Five men and women aged 24-48 years Evaluation: 5: Very good. 4: Good. 3: Neither. 2: Bad. 1: Very bad. As for the score, the average value of the scores of 10 persons (rounded to the second decimal place) was taken as the score of the item.

[0016] Results

[Table 2] The foods of the examples were able to obtain an evaluation of 4 or more in any of the inspection items. On the other hand, the food of Comparative Example 1 having higher hardness and viscosity than the food of the present invention had good stomachiness, but had a sticky feeling over the throat and lacked a refreshing tongue. The food of Comparative Example 2 having lower hardness and viscosity than the food of the present invention had good tongue and throat feeling, but lacked stomach feeling.

Storage temperature and quality stability of the gel food The protein-containing gel food prepared in Example 1 was refrigerated (4 ° C.) for 12 months and at room temperature (10-37 ° C.)
The same sensory test as described above was carried out for each of the samples stored as described above, and the results shown in [Table 3] were obtained.

[Table 3] As a result, the gel food obtained in Example 1 was evaluated to be 4 or more after 12 months in storage at room temperature as well as in refrigerated storage. Therefore, it is judged that quality assurance for one year at room temperature is possible.

[0018]

The protein-containing gel food of the present invention comprises:
It has a refreshing tongue and throat feeling without stickiness, good stomach, excellent nutrition, and good storage stability. In addition, since it is easy and easy to eat from a squeezable container with a mouthpiece, it can be widely used as a nutrition supplement, nutrition adjustment, etc. for people who are busy and can not take food freely from elderly people who can not freely take food. it can.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yoshiharu Omatsu 3-20 Castor, Itami-shi, Hyogo Takeda Shokuhin Kogyo Co., Ltd. (72) Maho Katakase 3-20 Castor, Itami-shi, Hyogo F term in the company (reference) 4B001 AC05 DC01 EC04 4B041 LD01 LE08 LK14

Claims (2)

[Claims] 1. A protein containing 1 to 15% by weight, having a hardness of 3 to 15 g at 5 ° C., a viscosity at 25 ° C. of 50 to 300 mPa · s at a shear rate of 50 s ⁻¹ and a shear rate of 100 s ⁻¹ . 30 to 200 mPa · s, shear rate 2
20-150 mPa · s at 00 s ⁻¹ , and a protein-containing gel food having a pH of 3.2 to 5.5. 2. The protein-containing gel food according to claim 1, which is filled in a squeezable container with a mouthpiece.