JP2016158561A - Modifier for noodle-like gel-shape food product, and noodle-like gel-shape food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a modifier for noodle-like gel-shape food product that substantially does not contain wheat flour and that is gelated by thickening polysaccharides, and to provide a noodle-like gel-shape food product in which the eat-texture or the like is improved by said modifier.SOLUTION: In the invention, one or more mineral raw-material selected from the group consisting of calcium salt and/or potassium salt is used as a modifier for a noodle-like gel-shape food product that substantially does not contain wheat flour and that is gelated by thickening polysaccharides. Also provided is a noodle-like gel-shape food product containing glucomannan, carrageenan, and one or more mineral raw-material selected from the group consisting of calcium salt and/or potassium salt. Thereby, a noodle-like gel-shape food product having a noodle-like eat-texture and flavor can be provided.SELECTED DRAWING: None

Description

  The present invention relates to an improver for noodle-like gel food substantially free of wheat flour and a noodle-like gel food.

  As low-calorie noodles that do not use wheat flour, so-called konjac noodles made using konjac, glucomannan and other gelling agents are known. Such noodles are easy to eat even for diabetics whose intake is restricted such as starch and sugar.

  For example, in Patent Document 1 below, water is added to konjac powder to swell and dissolve, and then a basic amino acid, basic salt, or a mixture of both is added and mixed; or a basic amino acid, basic salt, or a mixture of both is added in advance. Add the mixed water to the konjac flour; or premix the konjac flour with a basic amino acid, basic salt or a mixture of both, and then add water to the mixture to swell and dissolve it. A konjac jelly noodle is disclosed in which a konjac jelly having a pH of 8.0 to 10.5 is formed into a konjac paste, which is directly molded into a yarn and solidified with a heated aqueous solution.

  Patent Document 2 listed below discloses glucomannan noodles produced from glucomannan granules, thickeners, calcium, and dietary fiber as raw materials in accordance with a normal yarn konjac manufacturing process, and an enzyme that liquefies glucomannan. An easy-to-digest glucomannan noodle is disclosed, which is obtained by combining and packaging a tool to which is added.

  Further, Patent Document 3 below discloses a noodle-like food obtained by mixing water, crystalline cellulose, calcium hydroxide, and powdered mannan, gelling, and cutting into noodle strings.

  On the other hand, as a konjac hardened without using an alkaline agent, the following Patent Document 4 discloses a sashimi-like form comprising konjac fine powder, carrageenan, locust bean gum, water, emulsifier, edible oil and fat, and seasoning. Konjac is disclosed.

Japanese Patent Publication No. 8-29057 Japanese Patent Laid-Open No. 5-199845 JP 2005-13143 A JP-A-60-203159

  However, the konjac noodles made of konjac or glucomannan gel described in Patent Documents 1 to 3 are all gelled with alkali, so that the odor is likely to remain and it is necessary to wash with water before use. There was an inconvenience.

  On the other hand, Patent Document 4 discloses a sashimi-shaped konjac in which konjac is hardened with a thickening polysaccharide without using an alkali.

  Thus, the inventors of the present invention tried to make a noodle-like gel food product in which glucomannan was gelled with another thickening polysaccharide as in Patent Document 4, but it was too soft and far from noodles. Moreover, it became a texture and the gel was stretched too much, so the molding suitability was also poor. Furthermore, it has been found that the noodles stick together during storage, which makes it difficult to loosen.

  Accordingly, an object of the present invention is to provide an improving agent for a noodle-like gel food substantially free of wheat flour and gelled by a thickening polysaccharide, and thereby a noodle-like gel food with improved texture and the like. There is to do.

  In order to achieve the above object, the noodle-like gel-like food improving agent of the present invention is substantially free of wheat flour, and is a gelatin salt-like food improving agent gelled with a thickening polysaccharide. And one or more mineral raw materials selected from the group consisting of potassium salts as active ingredients.

  In the improving agent for noodle-like gel food of the present invention, the noodle-like gel food preferably contains glucomannan and carrageenan.

  In the improving agent for noodle-like gel food of the present invention, it is preferable to further contain collagen as an active ingredient.

  The improving agent for noodle-like gel food of the present invention is particularly preferably used for improving the texture of the noodle-like gel food and / or preventing the noodle strings from sticking.

  On the other hand, the noodle-like gel food of the present invention contains glucomannan, carrageenan, and one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts.

  The noodle-like gel food of the present invention preferably further contains a thickening polysaccharide other than glucomannan and carrageenan.

  The glucomannan is 0.1 to 1.5% by mass, the carrageenan is 0.1 to 1.0% by mass, the mineral raw material is 100 g of the noodle-like gel food, and the calcium content is 0.1. It is preferable to contain in the quantity used as 5-100 mg, and / or the quantity in which the content of potassium in 100 g of said noodle-like gel-like foods is 5-200 mg.

  Further, it preferably contains collagen.

  Moreover, it is preferable to contain the said collagen 0.1 to 10 mass%.

  According to the improving agent for noodle-like gel food of the present invention, one or two or more mineral raw materials selected from the group consisting of calcium salt and potassium salt are used as active ingredients. By adding it to the raw material of the food production process, even if it is a noodle-like gel food that is substantially free of flour and gelled by thickening polysaccharides, moderate elasticity and hardness are imparted, The flavor is good and the texture and flavor of noodles. Further, the noodle strings of the resulting noodle-like gel food are difficult to adhere to each other, and when eating after refrigerated storage or the like, the noodle strings can be quickly loosened to have a good texture and flavor.

  According to the noodle-like gel food of the present invention, moderate elasticity and hardness can be obtained by adding glucomannan, carrageenan, and one or more mineral raw materials selected from the group consisting of calcium salt and potassium salt. Noodle-like gel-like food having a good taste, good flavor, noodle-like texture and flavor, and having less noodle strings attached thereto.

  In the present specification, the noodle-like gel-like food substantially free of wheat flour means food that is substantially free of flour, gelled with various thickening polysaccharides, and shaped into noodle strings. Here, “substantially not containing wheat flour” means that the content of wheat flour in the noodle-like gel food is 1% by mass or less. The thickening polysaccharide is not particularly limited, and for example, one or more selected from glucomannan, carrageenan (κ-carrageenan, ι-carrageenan), locust bean gum, xanthan gum, guar gum, and agar. Preferably used. The present invention is particularly suitable for a noodle-like gel food containing glucomannan and carrageenan. A more preferable embodiment of the noodle-like gelled food containing glucomannan and carrageenan will be described later.

  The improver for noodle-like gel food of the present invention contains one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts as active ingredients.

  Examples of calcium salts include calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium malate, and calcium chloride.

  Examples of the potassium salt include potassium chloride, potassium phosphate, potassium gluconate, potassium citrate, and potassium malate.

  In addition to one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts, the improver for noodle-like gel food of the present invention may further contain collagen as an active ingredient. Good. According to this, it is possible to impart a tight feeling to the noodles. Specifically, for example, a collagen peptide having an average molecular weight of 500 to 12000, more preferably an average molecular weight of 500 to 5000 obtained from pork skin, pork bone, cow skin, cow bone, fish scale, fish skin, etc., gelatin and the like can be mentioned. It is done.

  The improver for noodle-like gel food of the present invention can appropriately contain saccharides, starches, mineral raw materials other than the above, in addition to the above active ingredients. For example, processed vegetable products and fruit processed products containing calcium and potassium can be appropriately contained.

  The processed vegetables are not limited to any kind of vegetables, but include tomatoes, carrots, spinach, pumpkins, broccoli, peppers, asparagus, celery, lettuce, basil, herbs and other vegetable purees, pastes, powdered powders, etc. . The vegetable puree may be used after suitably removing water. The processed vegetable product preferably contains calcium in a content of 5 to 500 mg in 100 g thereof. Moreover, it is preferable that the potassium is contained at a content of 100 to 3000 mg in 100 g thereof. It is even more preferable to satisfy both the calcium and potassium contents.

  The fruit processed product is not limited to any kind of fruit, and examples thereof include fruit juices such as grapes, apples, oranges, grapefruits, passion fruits, pineapples, and strawberries, pulps, and powdered powders. The fruit juice may be concentrated after removing moisture as appropriate. It is preferable that the processed fruit product contains calcium in a content of 1 to 100 mg in 100 g thereof. Moreover, it is preferable that potassium is contained with the content of 5-1000 mg in 100 g. It is even more preferable to satisfy both the calcium and potassium contents.

  The form of the improving agent for noodle-like gel food of the present invention is not particularly limited, and for example, it may be a powder mixture of the above active ingredients, and an excipient or the like may be blended with the above active ingredients as necessary. , Granules, tablets, blocks, etc. may be used. Alternatively, a plurality of the above active ingredients may be prepared separately and added to the raw material in the manufacturing process of the noodle-like gel food.

  On the other hand, the noodle-like gel food of the present invention contains glucomannan, carrageenan, and one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts. As the mineral raw material, those described above can be used. Glucomannan is also called konjac mannan, and normal konjac flour can be used in addition to purified glucomannan. Carrageenan is particularly preferably κ-carrageenan or ι-carrageenan from the viewpoint of gelation.

  The content of glucomannan in the noodle-like gel food can be adjusted depending on the elasticity preference of the noodle, but is preferably 0.1 to 1.5% by mass, more preferably 0.4 to 1.0% by mass. preferable. Moreover, 0.1-1.0 mass% is preferable and, as for content of carrageenan, 0.3-0.9 mass% is more preferable. If the content of glucomannan is less than 0.1% by mass, the elasticity tends to be poor, and if it exceeds 1.5% by mass, the elasticity is too strong and the crispness tends to be poor. Further, when the content of carrageenan is less than 0.1% by mass, the gel tends to be too soft, and when it exceeds 1.0% by mass, the pull feeling tends to be poor and hard.

  Examples of thickening polysaccharides other than glucomannan and carrageenan include locust bean gum, xanthan gum, guar gum, and agar. Locust bean gum and / or xanthan gum are particularly preferably used.

  The content of the thickening polysaccharide other than glucomannan in the noodle-like gel food can be adjusted according to the taste such as the hardness of the noodle, but is preferably 0.1 to 3.0% by mass, 0.3 -2.0 mass% is more preferable. If the content of thickening polysaccharides other than glucomannan is less than 0.1% by mass, it tends to be too soft and poor, and if it exceeds 3.0% by mass, it tends to be too strong.

  By containing glucomannan and the above carrageenan and thickening polysaccharides other than the above glucomannan and carrageenan, gelation is possible without adding an alkali agent, and there is no alkaline odor noodle-like gel You can get food. However, that alone is too soft and far from noodles. In addition, the noodles stick to each other during storage, resulting in a problem that they are difficult to loosen. Therefore, in the noodle-like gel food of the present invention, one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts are added. As a result, the noodle-like texture and flavor can be obtained, and the adhesion between the noodle strings of the resulting noodle-like gel food can be suppressed.

  The calcium salt content in the noodle-like gel food is preferably 0.5 to 100 mg, more preferably 1 to 100 mg, and even more preferably 5 to 50 mg as the calcium content in 100 g. Moreover, 5-200 mg is preferable as potassium content in 100 g, as for content of potassium salt, 10-100 mg is more preferable, and 20-100 mg is still more preferable.

  Moreover, when containing the processed vegetable products and fruit processed products containing calcium and potassium suitably, the content of processed vegetable products is, for example, 1 to add as vegetable puree with a solid content concentration of 5 to 30% by mass. 25 mass% is preferable and 1-15 mass% is more preferable. Moreover, when adding as concentrated fruit juice with a solid content concentration of 5-30 mass%, for example, 1-25 mass% is preferable and, as for content of processed fruit products, 1-15 mass% is more preferable. Furthermore, it is preferable that the calcium content in the noodle-like gel food added with calcium contained in the processed vegetable product or the processed fruit product is an amount corresponding to the preferable content of the calcium salt, similarly. It is preferable that the potassium content in the noodle-like gel-like food added with potassium contained in the processed vegetable product or the processed fruit product is an amount corresponding to the preferable content of the potassium salt.

  The noodle-like gel food of the present invention preferably further contains collagen. According to this, as described above, it is possible to impart a tight feeling to the noodles. Specifically, for example, a collagen peptide having an average molecular weight of 500 to 12000, more preferably an average molecular weight of 500 to 5000 obtained from pork skin, pork bone, cow skin, cow bone, fish scale, fish skin, etc., gelatin and the like can be mentioned. It is done. The content of collagen in the noodle-like gel food is preferably 0.1 to 10% by mass, and more preferably 0.1 to 5% by mass.

  In addition, the noodle-like gel food of the present invention includes protein raw materials such as salt, saccharides, whey protein, and soy protein, salts other than calcium salts and potassium salts, fats and oils such as vegetable oils and milk fats, , Emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester, dietary fiber such as cellulose, okara, indigestible dextrin, soybean polysaccharide, starch such as tapioca starch, potato starch, processed starch, seafood, shrimp, etc. These processed products, fragrances, and the like may be added as appropriate within a range that does not significantly affect the operational effects of the present invention.

  For example, moderate salty taste can be imparted by adding salt. 0.2-2.0 mass% is preferable and, as for content of the salt in a noodle-like gel-like food, 0.2-1.0 mass% is more preferable.

  Moreover, by adding saccharides, the flavor becomes mellow, and the dispersion and swelling of glucomannan and other thickening polysaccharides become good. Comparison of sugars such as sugar alcohols such as maltitol, sorbitol, erythritol, oligotoses (linear oligosaccharides mainly composed of maltotriose (G3)), fructooligosaccharides, maltose, lactose, etc. A saccharide having a low target sweetness is preferably used. The content of the saccharide in the noodle-like gel food is preferably 1 to 10% by mass, more preferably 2 to 8% by mass, and further preferably 3 to 7% by mass in terms of solid content.

  The pH of the noodle-like gel food of the present invention is preferably less than 4.5, more preferably 3.0 or more and less than 4.5. If the pH is 4.5 or more, the number of types of microorganisms that can grow is increased, which increases the risk of food hygiene, and it is not preferable if the pH is less than 3.0 because the acidity becomes too strong. Moreover, 85-97.5 mass% is preferable and, as for a water content, 85-95 mass% is more preferable.

  The noodle-like gel food of the present invention can be produced, for example, by the following method. That is, glucomannan, carrageenan and other thickening polysaccharides are added to water and mixed and dissolved while heating as necessary (hereinafter referred to as “solution A”).

  On the other hand, raw materials other than the above thickening polysaccharide are added to water and mixed and dissolved while heating as necessary (hereinafter referred to as “solution B”).

  Next, the solution A and the solution B are mixed, filled in a thin layer in a container such as a stainless steel vat, and then cooled and gelled in a refrigerator or the like.

  The gelled thin layered gel is cut with a predetermined width using, for example, a squid somen cutter or the like to obtain a noodle-like gel food.

  The noodle-like gel food of the present invention can be directly eaten as cold noodles with a suitable seasoning liquid such as noodle soup and tomato sauce. Alternatively, it may be a salad topping.

  Although the noodle-like gel-like food of the present invention contains glucomannan, it does not have an alkaline odor (konnyaku smell) like conventional konjac noodles, and is easy to eat and delicious. Moreover, although it does not contain flour or the like, it has a crunchy texture and texture like noodles.

  Hereinafter, examples and comparative examples of the present invention will be described with reference to test examples, but these examples and comparative examples do not limit the scope of the present invention. In addition, the manufacturing method and test method of a noodle-like gel food in the following test examples are as follows.

(Method for producing noodle-like gel food)
In a 1 L stainless steel can, a thickening polysaccharide (glucomannan, other thickening polysaccharide) and water are added, and the volume is increased to 800 g. The stainless steel can is heated in a warm bath to obtain a solution A in which the thickening polysaccharide is dissolved.
On the other hand, raw materials other than the thickening polysaccharide and water are put into a 1 L stainless steel can, and the volume is made up to 200 ml. A stainless steel can is heated in a warm bath to obtain a solution B in which raw materials other than the thickening polysaccharide are dissolved.
Solution A and solution B are mixed, filled into a stainless steel vat in a thin layer, and cooled in a refrigerator to gel.
The gelled thin layer gel is cut into noodles having a cross section of 2.5 mm × 3 mm using a squid noodle cutter.

(Rheometer measurement of gel)
The breaking distance and gel strength of the gel with a rheometer were measured by the following methods. That is, a 200 ml beaker is filled with 100 g of a mixed solution of solution A and solution B, and cooled and gelled in a refrigerator. Using a rheometer (manufactured by San Kagaku: product name “CR-500DX”) and performing a compression test (measurement conditions: plunger diameter 10 mm, moving speed 60 mm / min, entry distance 25 mm), the gel is broken The gel strength and breaking distance were determined to evaluate the gel characteristics.

(Color difference measurement)
The L * value was measured using a colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., product name “ZE2000”), and the degree of whiteness of the noodle-like gel food was evaluated.

(Adhesion test)
The cut noodle-like gel-like food was put in a container, stored for 1 week in a refrigerator (6 ° C.), and then the noodles were scooped up with chopsticks to evaluate the adhesion.
The evaluation was performed based on the criteria that ×: noodle strings stuck together, the noodle strings did not loosen, Δ: loosened after scrubbing several times with chopsticks, and ○: noodle strings were easily loosened.

[Test Example 1] (Effect of improving noodle-like gelled food by calcium salt and potassium salt)
According to the formulation shown in Table 1 below, the noodle-like gel foods of Comparative Examples 1-2, Examples 1-6, and Reference Example 1 are manufactured, and sensory evaluation is performed by six experienced panelists, and rheometer measurement and An adhesion test was performed.

The sensory evaluation was performed according to the following criteria and displayed as the average of each panel.
A: Good in hardness, elasticity, crispness and flavor, and excellent in elasticity and elasticity as a noodle-like gel food.
○: Good in hardness, elasticity, crispness and flavor, and excellent in elasticity and elasticity as a noodle-like gel food.
Δ: Hardness, elasticity, crispness, or flavor is not preferred.
X: Hardness, elasticity, crispness, and flavor are all undesirable.

  The results are shown in Table 1 below. In addition, all the numbers regarding the compounding composition of the table | surface in an Example are the mass%. Moreover, about the compounding quantity of calcium salt (lactic acid Ca) and potassium salt (K chloride) in Table 1, the mass contained per 100g of noodle-like gel-like food is shown in parenthesis with the mass% of a compounding composition.

  As shown in the results of Table 1, in Comparative Example 1 consisting only of thickening polysaccharides such as glucomannan, the texture was too soft, far from noodles, and the moldability was poor. Moreover, adhesion of noodle-like gel food occurred. Moreover, in Comparative Example 2 in which 0.5% by mass of sodium chloride was added in addition to the composition of Comparative Example 1, the adhesion of the noodle-like gel-like food was slightly improved, but it was soft and poor in elasticity and elasticity. On the other hand, in Examples 1-6 which mix | blended calcium lactate and potassium chloride, elasticity was provided, there existed a firmness and hardness was good, and adhesion of the noodle-like gel-like food was prevented. Moreover, in Example 6 which mix | blended 0.5 mass% of salt, moderate salty taste was provided. In addition, in Reference Example 1 in which 15% by mass of sugar was added in addition to the composition of Example 5, an improvement in texture and adhesion was observed, but it was too sweet to be suitable for noodles.

[Test Example 2] (Improvement effect of noodle-like gel food by processed vegetable products and processed fruit products)
By preparing the noodle-like gel foods of Comparative Examples 3-4 and Reference Examples 2-8 according to the formulation shown in Table 2 below, sensory evaluation is performed in the same manner as in Test Example 1, and rheometer measurement and adhesion test are performed. Went.

  The results are shown in Table 2 below. In addition, as shown in Table 2, 2 mass% of content of skim milk powder corresponded to the composition containing 22 mg of calcium and 36 mg of potassium per 100 g of noodle-like gelled food. Moreover, 5 mass% of content of tomato puree (5-fold concentration) corresponded to a blending composition containing 1.7 mg calcium and 53 mg potassium per 100 g of noodle-like gel food. Moreover, 5 mass% of content of carrot puree (5-fold concentration) corresponded to a blending composition containing 7 mg of calcium and 70 mg of potassium per 100 g of noodle-like gel food. Moreover, 5% by mass of the content of spinach puree (5-fold concentrated) corresponded to a composition containing 17 mg of calcium and 122 mg of potassium per 100 g of noodle-like gel food. Moreover, 5 mass% of content of grape juice (6-fold concentration) corresponded to the composition containing 0.9 mg of calcium and 9 mg of potassium per 100 g of noodle-like gel food.

  As shown in the results of Table 2, in Comparative Example 3 in which skimmed milk powder was blended in addition to thickening polysaccharides such as glucomannan, elasticity was imparted, firmness and hardness were good, but noodle-like Gelled food adheres. Further, in Comparative Example 4 in which 0.5% by mass of sodium chloride was added in addition to the composition of Comparative Example 3, adhesion was not prevented although moderate salty taste was imparted. On the other hand, in Reference Examples 2 to 8 containing tomato puree, carrot puree, spinach puree and grape juice, elasticity is imparted, the body is firm, the hardness is good, and the adhesion of the noodle-like gel food Was prevented. Moreover, the noodle-like gel-like food colored in the original color of each vegetable of tomato puree, carrot puree, and spinach puree was obtained. Moreover, in the reference examples 6-8 which mix | blended 0.5 mass% of salt, moderate salty taste was provided. In addition, as in the case of using glucomannan, κ carrageenan, and locust bean gum as thickening polysaccharides, Reference Examples 3 and 7 using only glucomannan and κ-carrageenan, and xanthan gum instead of locust bean gum In Reference Examples 4 and 8 used, improvements in texture and adhesion were also observed.

[Test Example 3] (Effect of skim milk powder on coloring of noodle-like gel food)
Noodle-like gelled foods of Reference Examples 9 to 11 were produced according to the formulation shown in Table 3 below, and sensory evaluation was performed in the same manner as in Test Example 1, and rheometer measurement and adhesion test were performed. The results are shown in Table 3 below together with Reference Examples 6 to 8 in Test Example 2.

  As shown in the results of Table 3, in Reference Examples 9 to 11 in which 2% by mass of skim milk powder was added in addition to each of the formulation compositions of Reference Examples 6 to 8, elasticity was imparted, there was stiffness, and hardness was also good Met. However, the noodle-like gel-like food has faded, and the tomato puree, carrot puree, and spinach puree cannot be colored with the original colors of the vegetables. Also, some adhesion occurred.

[Test Example 4] (Improvement effect of noodle-like gelled food by collagen)
According to the formulation shown in Table 4 below, noodle-like gel foods of Reference Examples 12 to 19 were produced, and in the same manner as in Test Example 1, sensory evaluation was performed, and rheometer measurement, adhesion test, and color difference measurement were performed. . The results are shown in Table 4 below together with Reference Example 9 in Test Example 3.

As shown in the results of Table 4, in Reference Examples 12 to 19 in which collagen peptide (average MW 2000), collagen peptide (average MW 5000), or gelatin was added instead of skim milk powder having the composition of Reference Example 9, the elasticity Was added, and there was a firmness, good hardness, and a tight feeling. Moreover, the noodle-like gel-like food colored in the original color of each vegetable of tomato puree, carrot puree, and spinach puree was obtained. Moreover, adhesion of the noodle-like gel food was prevented.

Claims (9)

  In an improving agent for noodle-like gel foods substantially free of wheat flour and gelled with a thickening polysaccharide, one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts An improving agent for noodle-like gel food characterized by containing as an active ingredient.   2. The improving agent for noodle-like gelled food according to claim 1, wherein the noodle-like gelled food contains glucomannan and carrageenan.   Furthermore, the improving agent for noodle-like gel food of Claim 1 or 2 which contains collagen as an active ingredient.   The improver for noodle-like gel food according to any one of claims 1 to 3, which is used for improving the texture and / or preventing adhesion of noodle strings.   A noodle-like gel-like food comprising glucomannan, carrageenan, and one or more mineral raw materials selected from the group consisting of calcium salts and potassium salts.   Furthermore, the noodle-like gel-like foodstuff of Claim 5 containing polysaccharide thickeners other than glucomannan and carrageenan.   The glucomannan is 0.1 to 1.5% by mass, the carrageenan is 0.1 to 1.0% by mass, and the mineral raw material has a calcium content of 100 to 100 g of the noodle-like gel food. The noodle-like gelled food according to claim 5 or 6, which is contained in an amount of 100 mg and / or an amount of potassium contained in 100 g of the noodle-like gelled food of 5 to 200 mg.   The noodle-like gel food according to any one of claims 5 to 7, further comprising collagen. The noodle-like gelled food according to claim 8, containing 0.1 to 10% by mass of the collagen.