JP2012254051A - Base for acid gel food and gel product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a base for an acid gel food that can supply a gel product that contains collagen peptide of 2 mass% or more, and has a superior gel state and texture such as smoothness and viscosity as well as acidity and flavor when milk is added thereto, and to provide a gel product.SOLUTION: The base for the acid gel food that contains low methoxyl pectin, collagen peptides, organic acids, and organic acid salts, wherein the collagen peptide of 2-10 mass% and the organic acids of 2 mass% or less are contained while a mass ratio of the organic acid salts content to the organic acids content is less than 1.

Description

  The present invention relates to an acidic gel food base and a gel product.

  Conventionally, citric acid and trisodium citrate are added at a weight ratio of 1: 1 to 1: 1.5 to low methoxyl pectin, saccharides, and fruit juice as necessary, so that the pH of the final composition is 3.8 to 4 .3, sealed in a retort pouch, etc., heat-treated, and then added with milk to produce an acidic gel food (see Patent Document 1).

Moreover, nowadays, with the growing awareness of consumers' health and beauty, there is a strong demand for the incorporation of functional materials into foods, and among them, the need for collagen peptides is high.
However, gel products that contain 2% or more by weight of collagen peptide and have good texture, sourness and flavor, as well as texture, smoothness and viscosity when added with calcium-containing substances such as milk. As for possible acidic gel food bases, there is not yet a satisfactory one yet.

Japanese Patent Publication No.59-4104

  An object of the present invention is to solve the conventional problems and achieve the following objects. That is, the present invention can provide a gel product that contains 2% by mass or more of collagen peptide, and has a good texture, sourness and flavor, such as gel state, smoothness, and viscosity when milk is added. It is an object to provide an acidic gel food base and a gel product.

  As a result of intensive studies aimed at solving the above-mentioned object, the inventors of the present invention contain low methoxyl pectin, an organic acid and an organic acid salt, and the mass ratio of the organic acid to the organic acid salt is 1: 1 to 1.5. Gel product obtained by adding calcium-containing materials such as milk when containing 2 mass% or more of collagen peptide in the acidic gel food base of, compared to the case of low content of less than 2 mass% It has been found that the gel retainability is slightly lowered or the fluidity is increased, and therefore, good gel retainability cannot be obtained. Moreover, it has been found that the collagen peptide has a unique odor, and this collagen odor remains when the acidic gel-like food base contains 3% by mass or more of collagen peptide. Based on these findings, the present inventors set the content of the collagen peptide to 2% by mass to 10% by mass, the content of the organic acid to 2% by mass or less, and the content of the organic acid salt to the organic By making the mass ratio with respect to the acid less than 1, it is possible to obtain a good gel-holding property when a calcium-containing material such as milk is added, and to provide a gel product having a good texture, sourness and flavor. The present inventors have found that a gel food base and a gel product can be provided, and have completed the present invention.

The present invention is based on the above findings by the present inventors, and means for solving the above problems are as follows. That is,
<1> including low methoxyl pectin, collagen peptide, organic acid, and organic acid salt,
The content of the collagen peptide is 2% by mass to 10% by mass, the content of the organic acid is 2% by mass or less, and the content of the organic acid salt is less than 1 by mass ratio to the organic acid. It is the base for acidic gel food.
<2> The acidic gel food base according to <1>, wherein the pH is less than 4.3.
<3> The acidic gel food base according to any one of <1> to <2>, wherein the pH is 3.8 or more and less than 4.3.
<4> From the above <1>, wherein the organic acid is at least one selected from citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, succinic acid, acetic acid, fumaric acid, adipic acid, phytic acid and phosphoric acid 3> The acidic gel food base according to any one of the above.
<5> The acidic gel food base according to <4>, wherein the organic acid is citric acid.
<6> Organic acid salt is trisodium citrate, sodium malate, sodium tartrate, potassium hydrogen tartrate, sodium lactate, sodium gluconate, potassium gluconate, monosodium succinate, disodium succinate, sodium acetate, fumaric acid One or more selected from monosodium, potassium carbonate, sodium bicarbonate, sodium carbonate, sodium dihydrogen pyrophosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate The acidic gel food base according to any one of <1> to <5>.
<7> The acidic gel food base according to <6>, wherein the organic acid salt is trisodium citrate.
<8> The acidic gel food base according to any one of <1> to <7>, wherein the content of the collagen peptide is 4% by mass to 6% by mass.
<9> The acidic gel food base according to any one of <1> to <8>, wherein the content of the organic acid salt is 0.4 to 0.8 in terms of a mass ratio to the organic acid.
<10> A gel product obtained by adding a calcium-containing material to the acidic gel food base according to <1> to <9> to cause gelation.
<11> The gel product according to <10>, wherein the calcium-containing material is milk.

  According to the present invention, the above-mentioned problems can be solved and the object can be achieved, and the gel state, smoothness, viscosity when milk is added, containing 2% by mass or more of collagen peptide. It is possible to provide an acidic gel food base and a gel product that can provide a gel product having a good texture and sourness and flavor.

FIG. 1 is a graph showing the results of measuring the viscosity of the gel product of Comparative Example 1 after mixing with milk.

(Base for acidic gel food)
The acidic gel food base of the present invention comprises at least a low methoxyl pectin, a collagen peptide, an organic acid, and an organic acid salt, and further contains other components such as saccharides as necessary.
In the acidic gel food base of the present invention, the collagen peptide content is 2 mass% to 10 mass%, the organic acid content is 2 mass% or less, and the organic acid salt content is the organic acid. It is necessary that it is less than 1 in mass ratio to.
The pH of the acidic gel food base is preferably less than 4.3, more preferably 3.8 or more and less than 4.3.
According to the acidic gel food base of the present invention, when a calcium-containing material such as milk is added, a gel product having a good texture such as gel state, smoothness, viscosity, and sourness and flavor is provided. can do.

<Low methoxyl pectin>
Low methoxyl pectin is an esterification that indicates the proportion (%) of methyl esterified galacturonic acid in pectin (a complex polysaccharide whose main component is polygalacturonic acid in which part of the carboxyl group is methyl esterified). Degree (DE) refers to less than 50%. Low methoxyl pectin reacts with polyvalent metal ions such as calcium ions and magnesium ions to gel.
In general, low methoxyl pectin is different from high methoxyl pectin (DE 50% or more pectin), and is said to form a gel regardless of sugar content or pH. When a collagen peptide containing 2% by mass or more is contained in an acidic gel food base containing an organic acid and an organic acid salt and having a mass ratio of the organic acid to the organic acid salt of 1: 1 to 1.5, Compared to a low content of less than 2% by mass, the gel retention of a gel product obtained by adding a calcium-containing material such as milk is slightly reduced or the fluidity is increased, and therefore, it is good. It was found that the gel retainability could not be obtained. On the other hand, the present inventors set the content of the collagen peptide to 2% by mass to 10% by mass, the content of the organic acid to 2% by mass or less, and the content of the organic acid salt to the organic acid. By setting the mass ratio to less than 1, an acidic gel that can provide a gel product with good texture, sourness and flavor when a calcium-containing material such as milk is added is obtained. The present inventors have found that a food base and a gel product can be provided, and have completed the present invention.

  The content of the low methoxyl pectin in the acidic gel food base is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 0.5% by mass to 5.0% by mass. 0.0 mass% to 3.0 mass% is more preferable.

<Collagen peptide>
The collagen peptide is a product obtained by degrading collagen by enzymatic treatment or the like to lower the molecular weight. The collagen peptide is not particularly limited and can be appropriately selected according to the purpose, and a commercially available product should be used. Can do.
Examples of the commercially available products include collagen peptide SFH (manufactured by Ruslo) and collagen peptide 800F (manufactured by Nitta Gelatin).

  As described above, the inventors of the present invention provide an acidic gel food base containing low methoxyl pectin, an organic acid and an organic acid salt, and having a mass ratio of the organic acid to the organic acid salt of 1: 1 to 1.5. When a collagen peptide of 2% by mass or more is contained, the gel retainability of the gel product obtained by adding a calcium-containing material such as milk is slightly higher than that of a low content of less than 2% by mass. It has been found that the fluidity is lowered or the fluidity is increased, and therefore, good gel retention cannot be obtained. Moreover, it has been found that the collagen peptide has a unique odor, and this collagen odor remains when the acidic gel-like food base contains 3% by mass or more of collagen peptide. Based on these findings, the present inventors set the content of the collagen peptide to 2% by mass to 10% by mass, the content of the organic acid to 2% by mass or less, and the content of the organic acid salt to the organic By making the mass ratio with respect to the acid less than 1, it is possible to obtain a good gel-holding property when a calcium-containing material such as milk is added, and to provide a gel product having a good texture, sourness and flavor. The present inventors have found that a gel food base and a gel product can be provided, and have completed the present invention.

  The content of the collagen peptide in the acidic gel food base is not particularly limited as long as it is 2% by mass to 10% by mass and can be appropriately selected according to the purpose. 4 mass%-6 mass% are preferable from a viewpoint of solubility, efficacy, and cost.

<Organic acid>
The organic acid is not particularly limited and may be appropriately selected depending on the intended purpose. For example, citric acid, malic acid, tartaric acid, gluconic acid, lactic acid, succinic acid, acetic acid, fumaric acid, adipic acid, phytic acid And phosphoric acid. Among these, citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid are preferable, and citric acid is more preferable in terms of flavor and cost.

The content of the organic acid in the acidic gel food base is not particularly limited as long as it is 2% by mass or less, and can be appropriately selected according to the purpose. 5 mass% is preferable and 0.7 mass%-1.2 mass% are more preferable.
In addition, the organic acid contained in other components, such as a fruit pulp thru | or fruit juice mentioned later, is also handled as the said organic acid.

<Organic acid salt>
The organic acid salt is not particularly limited and may be appropriately selected depending on the intended purpose. For example, trisodium citrate, sodium malate, sodium tartrate, potassium hydrogen tartrate, sodium lactate, sodium gluconate, gluconic acid Potassium, monosodium succinate, disodium succinate, sodium acetate, monosodium fumarate, potassium carbonate, sodium bicarbonate, sodium carbonate, sodium dihydrogen pyrophosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, phosphoric acid Examples thereof include disodium hydrogen and sodium dihydrogen phosphate. Among these, trisodium citrate, sodium malate, sodium tartrate, potassium hydrogen tartrate, sodium lactate, sodium gluconate, and potassium gluconate are preferable, and trisodium citrate is more preferable in terms of flavor and cost.

  The content of the organic acid salt is not particularly limited as long as the mass ratio with respect to the organic acid is less than 1, and can be appropriately selected according to the purpose, but is preferably 0.3 to 0.8. 0.4 to 0.6 is more preferable.

<Other ingredients>
Examples of the other components include sugars and auxiliary raw materials or additives that are usually used in producing foods and drinks.

<< saccharides >>
The saccharide is not particularly limited and may be appropriately selected from known saccharides according to the purpose. Examples thereof include monosaccharides such as fructose, glucose and isomerized sugar; disaccharides such as sucrose (sucrose) and maltose. And oligosaccharides such as trisaccharides such as maltotriose.
The content of the saccharide in the acidic gel food base is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 5% by mass to 15% by mass, and 8% by mass to 12% by mass. Is more preferable.
Note that saccharides contained in other components such as pulp and fruit juice described later are also treated as the saccharides.

<< Auxiliary raw materials or additives >>
The auxiliary raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include sweet substances such as erythritol, sorbitol, sucralose, acesulfame K, stevia extract; L-ascorbic acid, vitamins such as dl-α-tocopherol, vitamin B group, nicotinic acid amide, calcium pantothenate; dietary fiber such as polydextrose, indigestible dextrin; sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid Emulsifiers such as esters, sucrose fatty acid esters, sorbitan fatty acid esters; gum arabic, carrageenan, casein, agar, amino acids, pigments, fragrances, preservatives, pulp or fruit juice, lactic acid bacteria, hyaluronic acid, coenzyme Q10, etc. It is.
There is no restriction | limiting in particular as said pulp thru | or fruit juice, According to the objective, it can select suitably, For example, a strawberry, an orange, a blueberry, a mango, a peach, a banana, a melon, an apple, a pineapple etc. are mentioned.

(Gel product)
The gel product of the present invention is obtained by adding a calcium-containing material to the acidic gel food base of the present invention to cause gelation, and further contains other components as necessary.
The calcium-containing material is not particularly limited as long as it contains calcium necessary for gelation, and can be appropriately selected according to the purpose. For example, milk, component-adjusted milk, processed milk, etc. Is mentioned. Among these, milk is preferable.

  The amount of the calcium-containing material added to the acidic gel food base is not particularly limited and may be appropriately selected according to the purpose. However, in terms of milk containing calcium and moisture, 0.5 Double amount to 2.0 times amount is preferable, and 1.0 to 1.5 times amount is more preferable.

  EXAMPLES Hereinafter, although this invention is demonstrated more concretely based on an Example, this invention is not restrict | limited to a following example.

(Comparative Example 1)
2.0 parts by mass of low methoxyl pectin, 6.2 parts by mass of dietary fiber, 0.7 parts by mass of collagen peptide (collagen peptide SFH, manufactured by Ruslo), and [14.1 parts by mass of collagen peptide] 1 part by mass = 13.4 parts by mass], dispersed in water, heated and dissolved at 85 ° C for 5 minutes, 0.75 parts by mass of citric acid and 0.75 parts by mass of trisodium citrate were added, and the mixture was heated to room temperature. After cooling, it was gauged up to 100 parts by mass with water to prepare a gel food base of Comparative Example 1.
Next, the gel product of Comparative Example 1 was prepared by mixing the gel food base with an equal amount of milk.
The gel food base of Comparative Example 1 has a ratio of citric acid to trisodium citrate of 1: 1, and corresponds to the invention described in Japanese Patent Publication No. 59-4104.

<Evaluation>
About the prepared gel food base of Comparative Example 1, the pH of the base was measured. Moreover, about the gel product of the comparative example 1, the viscosity after milk mixing, the state of a gel, the smoothness of a gel, the acidity of a gel, and the flavor of a gel were evaluated according to the following evaluation criteria. The results are shown in Table 1.
In addition, for the measurement of the viscosity after milk mixing, HAAKE VT550, MV-DIN (manufactured by HAAKE, rotation speed: 30 rpm) was used, mixed with milk for 30 seconds, allowed to stand for 60 seconds, and 30 seconds after the start of measurement. The viscosity was measured (FIG. 1; η [mPas] in the figure).
<< Evaluation criteria >>
[Gel state]
○: Good with good formability △: Slightly low formability and poor ×: High fluidity and poor [Smoothness of gel]
○: Tongue is good and good △: Slightly liquid and poor ×: Liquid close and poor XX: Liquid and poor [gel sourness]
○: Moderately good acidity and good △: Slightly strong acidity but no problem as an acidic food ×: Strong acidity and poor [gel flavor]
○: No collagen odor and good △: Slightly collagen odor and poor ×: Collagen odor and poor

(Comparative Examples 2-7)
In Comparative Example 1, the collagen peptide was changed from 0.7 parts by mass to the parts by mass shown in Table 1, and the mass part of granulated sugar was changed to [14.1 parts by mass-parts by mass of collagen peptide]. As in Example 1, the gel food bases and gel products of Comparative Examples 2 to 7 were prepared and evaluated. The results are shown in Table 1.
The gel food bases of Comparative Examples 2 to 7 have a ratio of citric acid to trisodium citrate of 1: 1, which corresponds to the invention described in Japanese Examined Patent Publication No. 59-4104.

<Result>
When the ratio of citric acid to trisodium citrate is 1: 1 (Comparative Examples 1 to 7) and the amount of collagen peptide added is 0.7% by mass to 1.0% by mass (Comparative Examples 1 to 2) It is possible to produce an acidic gel food base which forms a gel with good acidity, flavor and texture when mixed with milk. However, when the amount of collagen peptide added is 2.0% by mass to 4.0% by mass (Comparative Examples 3 to 5), the acidity was good when mixed with milk, but the retentivity was slightly less. As a result, collagen odor was slightly felt, and the pH was 4.3 or more, which was not suitable for acidic food. Furthermore, when the amount of collagen peptide added is 5.0 mass% to 5.5 mass% (Comparative Examples 6 to 7), the sourness was good when mixed with milk, but the formability was lost. In the same manner as in the case where the amount of collagen peptide added is 2.0% by mass to 4.0% by mass, it was found out of the acidic range that it is not suitable as an acidic food.

(Comparative Examples 8-9)
In Comparative Example 7, a comparison was made in the same manner as in Comparative Example 7 except that the addition amounts of citric acid and trisodium citrate were changed from 0.75 parts by mass and 0.75 parts by mass to the parts by mass shown in Table 2, respectively. The gel food bases and gel products of Examples 8-9 were prepared and evaluated. The results are shown in Table 2.

(Examples 1-5)
In Comparative Example 7, the amount of collagen peptide added was changed from 5.5 parts by mass to the parts shown in Table 2, and the amounts of citric acid and trisodium citrate added were changed from 0.75 parts by mass and 0.75 parts by mass. The gel food bases and gel products of Examples 1 to 5 were prepared and evaluated in the same manner as in Comparative Example 7 except that they were changed to the parts by mass shown in Table 2, respectively. The results are shown in Table 2.

<Result>
When containing 5.5 mass% collagen peptide and the ratio of citric acid to trisodium citrate is 1: 1 or 1 or more (Comparative Examples 8 to 9), the pH is 4. It became 3 or more, and the gel state at the time of mixing with milk became near liquid state, and a favorable gel was not obtained.
On the other hand, in the case where the same amount (5.5% by mass) of collagen peptide as in Comparative Examples 7 to 9 was blended and the amount of trisodium citrate was less than 1 in terms of relative ratio to citric acid (Examples 1 and 2) The pH was less than 4.3, and when mixed with milk, a gel with good acidity, flavor and texture was obtained. Furthermore, even when the amount of trisodium citrate was less than 1 in terms of relative ratio to citric acid and the amount of collagen peptide added was increased (Examples 3 to 5), the pH was less than 4.3, and the milk When mixed with, a gel with good acidity, flavor and texture was obtained. In addition, compared with the case where the ratio of citric acid to trisodium citrate was 1: 1, when the amount of trisodium citrate was less than 1 in relative ratio to citric acid, the acidity tended to increase slightly. There was no problem as an acidic food, but on the other hand, the collagen odor tended to be suppressed.

Claims (9)

Low methoxyl pectin, collagen peptide, organic acid and organic acid salt,
The content of the collagen peptide is 2% by mass to 10% by mass, the content of the organic acid is 2% by mass or less, and the content of the organic acid salt is less than 1 by mass ratio to the organic acid. Base for acidic gel food.   The acidic gel food base according to claim 1, wherein the pH is less than 4.3.   The acidic gel food base according to any one of claims 1 to 2, wherein the pH is 3.8 or more and less than 4.3.   The organic acid is at least one selected from citric acid, malic acid, tartaric acid, lactic acid, gluconic acid, succinic acid, acetic acid, fumaric acid, adipic acid, phytic acid and phosphoric acid. The base for acidic gel food as described.   Organic acid salt is trisodium citrate, sodium malate, sodium tartrate, potassium hydrogen tartrate, sodium lactate, sodium gluconate, potassium gluconate, monosodium succinate, disodium succinate, sodium acetate, monosodium fumarate, 2. One or more kinds selected from potassium carbonate, sodium hydrogen carbonate, sodium carbonate, sodium dihydrogen pyrophosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate. To 4. The acidic gel food base according to any one of 4 to 4.   The acidic gel food base according to any one of claims 1 to 5, wherein the content of the collagen peptide is 4 mass% to 6 mass%.   The acidic gel food base according to any one of claims 1 to 6, wherein the content of the organic acid salt is 0.4 to 0.8 by mass ratio to the organic acid.   A gel product characterized in that a calcium-containing material is added to the acidic gel food base according to claim 1 to cause gelation.   The gel product according to claim 8, wherein the calcium-containing material is milk.