JP2019176747A - Gel-like food product and method for producing same - Google Patents

Abstract

To provide: a novel gel-like food product that has a firm hardness, a tight eat-texture and a good mouth-melting property; and, in particular, for a food product that is gelated by heat-coagulating an egg-derived component, a novel gel-like food product that has a firm hardness, a tight eat-texture, and a good mouth-melting property.SOLUTION: Provided is a gel-like food product using heat-coagulation of protein component, and characterized by containing: a protein by 1.5 wt.% or more and 6.5 wt.% or less; a lipid by 5 wt.% or more and 15 wt.% or less; an IFA fraction by 0.7 wt.% or more and 5.4 wt.% or less; and an emulsifier and phospholipid having HLB between 0 or more and less than 10 by 0.01 wt.% or more and 2 wt.% or less, and in which the slope of the solid fat content of extracted lipid in food product at 10°C or more and 30°C or less is 2.1 or more and 5 or less and the lauric acid content is 0.01% or more and 45% or less.SELECTED DRAWING: None

Description

  The present invention relates to a gel food and a method for producing the same.

In recent years, food preferences have been diversified, and foods with various textures have been demanded. Thus, several inventions relating to gel foods have been disclosed so far.
Patent Document 1 aims to provide a gel-like food having a new mouthfeel that has a mouthfeel good while having a hard mouthfeel like baked pudding and a method for producing the same, and jelly strength according to JIS K6503 Containing 50-300 bloom gelatin, agar having a jelly strength of 200-400 g / cm ^{2 according} to the Nikkan formula, and water, the gelatin content being 0.35 wt% to 2 wt%, the agar content Heating the first composition of which 0.07 wt% to 0.7 wt% to 85 ° C. or higher, and after the step a until the first composition is at least 40 ° C. Cooling while flowing to bring the liquid temperature of the first composition to 25 ° C. or lower, and after the step b, heating the first composition to 30 to 55 ° C. After the step c, the first composition The second composition by foaming the foaming composition having a foaming property at a temperature of 25 ° C or less so that the overrun is 100% or more. The foaming step to be obtained, the first composition that has finished the step d, and the second composition obtained in the foaming step are mixed so that the overrun after mixing is 20 to 80%. And a gelling step of cooling and gelling the third composition. The method for producing a gel-like food product is disclosed.

  Patent Document 2 includes a egg-like component and whey protein, and in a gel-like food that is gelled using a hydrocolloid, a smooth texture is obtained even after a heat sterilization step, and the appearance is a spot of aggregates. Is a gelled food containing egg-derived components and / or whey protein and gelled with hydrocolloid, and further comprising a polyglyceride containing 10 or more organic acid monoglycerides and HLB Disclosed is a gel-like food comprising glycerin fatty acid ester.

  In Patent Document 3, gelled food containing a casein protein in a raw material liquid and using kappa carrageenan as a gelling agent is stable even if the heat history of the milk raw material from which the casein protein is derived fluctuates. It is a gel-like food obtained by gelling a raw material liquid containing casein protein and containing κ carrageenan as a gelling agent for the purpose of obtaining hardness, and protein derived from cheese whey in the raw material liquid A gel food characterized in that is formulated.

However, in patent document 1, complicated manufacturing processes, such as mixing a foam, are required and there exists a subject with high manufacturing cost. Moreover, in patent document 2 and patent document 3, it is a gel-like foodstuff whose gelling main body is a gelling agent, and it is difficult to achieve both firm hardness and good meltability in the mouth. Therefore, a gel food that has both firm hardness and good meltability that can be manufactured by a simple manufacturing process is not disclosed.
In addition, any of Patent Documents 1 to 3 requires that a gelling agent such as gelatin, agar, pectin, or sodium alginate is used for gelation of food, and gelation is achieved by heat coagulating egg-derived components. There is no disclosure or suggestion about the problem of firm hardness and mouth-melting as well as a tight texture about the food to be made.

JP 2014-68608 A JP 2002-262787 A JP 2005-110561 A

  This application makes it a subject to provide the novel gel-like foodstuff which has firm hardness, the firm texture, and the good melt of a mouth. In particular, it is an object of the present invention to provide a novel gel-like food having a firm hardness, a tight texture, and a good meltability in a food that is gelled by thermally coagulating egg-derived components.

The inventor of the present invention contains a predetermined amount of protein, a specific lipid, an IFA fraction (insoluble dietary fiber and ash), an emulsifier and a phospholipid, thereby providing a firm hardness and a firm texture. The present inventors have found that a gel-like food having good meltability in the mouth can be prepared, and completed the gel-like food of the present invention and its production method.
That is, the present invention includes the following configurations.
[1] A gel-like food that uses thermal coagulation of protein components,
1.5 wt% or more and 6.5 wt% or less protein,
5% to 15% by weight of lipids;
An IFA fraction of 0.7 wt% or more and 5.4 wt% or less;
0.01 wt% or more and 2 wt% or less of HLB of 0 to less than 10 emulsifier and phospholipid,
Including
The slope of the solid fat content of the extracted lipid in the food at 10 ° C. to 30 ° C. is 2.1 to 5 and the lauric acid content is 0.01% to 45%,
Gel-like food characterized by the above.
[2] The gel food according to [1], wherein the gradient of hardness obtained by a penetration test using a texture analyzer is 15 gf / mm or more and 250 gf / mm or less.
[3] The gel food according to [1] or [2], wherein the hardness obtained by a penetration test using a texture analyzer is 60 gf or more and 600 gf or less.
[4] Any one of [1] to [3], wherein a G ′ ratio (%) obtained by a temperature dependence test of a storage elastic modulus by a dynamic viscoelasticity measuring device is 0.01% or more and less than 20%. The gel food described in 1.
[5] A method for producing a gel food according to any one of [1] to [4],
Raw materials other than egg-derived components, at least an emulsifier and a phospholipid having an HLB of 0 to less than 10,
A pre-emulsification step (1) of the first composition for dissolving or dispersing the IFA fraction and lipid;
A step (2) of heat-sterilizing the first composition;
Adding an egg-derived component to obtain a second composition (3);
Homogenizing the second composition (4);
Filling and sealing the container with the homogenized second composition (5);
A method for producing a gel-like food comprising the step (6) of heating and cooling the second composition sealed in the container of (5).

  ADVANTAGE OF THE INVENTION According to this invention, the novel gel-like foodstuff which has firm hardness, the firm texture, and the good meltability of a mouth can be provided.

  The gel food of the present invention and the production method thereof will be described in detail below.

(Gel food)
The gel food of the present invention contains protein, lipid, IFA fraction (insoluble dietary fiber and ash), emulsifier and phospholipid in a predetermined range, and the extracted lipid has a predetermined characteristic. Any gel food that uses protein heat coagulation may be used, and heat coagulation gel food using a steamer or baking machine is preferred. Among these, thermocoagulated pudding (steamed pudding, baked pudding, etc.) containing an egg-derived component and utilizing thermal coagulation of the component is preferable. Examples of the types of western confectionery and thermocoagulated pudding include matcha pudding, green tea pudding, black tea pudding, cocoa pudding, apple pudding, purple pudding, pumpkin pudding, and chocolate pudding.

(Raw material for gel food)
The raw material of the gel food of the present invention will be described in detail below.
Proteins used for producing the gel food of the present invention are egg white protein (ovalbumin, ovotransferrin), egg yolk protein (lipovitellin, phosvitin), milk protein (β-lactoglobulin, α-lactalbumin, casein), soy protein (conglycinin) In addition to the above-mentioned proteins, whole egg, egg white, egg yolk, skim milk powder, MPC (milk protein concentrate), MPI (milk protein isolate) containing these proteins WPC (whey protein concentrate), WPI (whey protein isolate), caseinate, mineral concentrated whey, straight whey powder, nonfat milk, nonfat concentrated milk and the like can be used as raw materials.
The protein content in the gel food may be 1.5 wt% or more and 6.5 wt% or less, preferably 3.1 wt% or more and 6.5 wt% or less, and 3.3 wt% or more and 5. wt% or less. 5% by weight or less is more preferable.
The protein content in the gel food can be measured by the Kjeldahl method.

About the lipid contained in the gel food of this invention, the content in a gel food is 5 to 15 weight%, and the solid fat content (SFC) of 10 degreeC-30 degreeC of the extraction lipid of a gel food It is sufficient that the slope is 2.1 or more and 5 or less and the lauric acid content of the extracted lipid is 0.01% or more and 45% or less, and the content is 5% by weight or more and 15% by weight or less and 10 ° C. to 30 ° C. The SFC has a slope of 2.4 to 5 and the lauric acid content is preferably 10 to 40%, and the SFC has a content of 7 to 12% by weight and 10 ° C to 30 ° C. The SFC is preferably 2.1 to 5 and the lauric acid content is 0.01% to 45%, the content is 7% to 12% by weight, and the SFC is 10 to 30 ° C. Slope of 2.4 to 5 and the lauric acid content is 0% to 40% is more preferred.
The content of lipid in the gel food can be measured by an acid decomposition method.
For extraction of lipids in gel food, add 50 g of sample and 50 ml of extraction solvent (mixed hexane and isopropanol at 3: 2), disperse using a homogenizer at 10,000 rpm for 5 minutes, and use a centrifuge. The oil phase fraction floated under the condition of 5000 g for 5 minutes can be fractionated and the extraction solvent removed using an evaporator.
The SFC of the extracted lipid of the gel food can be measured by a nuclear magnetic resonance method. The slope of SFC at 10 ° C. to 30 ° C. can be calculated by the following formula.
SFC slope at 10 ° C. to 30 ° C. =
(SFC at 10 ° C-SFC at 30 ° C) / (30-10)
Moreover, the fatty acid composition of the extracted lipid in the gel food can be measured by a boron trifluoride methanol methyl esterified gas chromatography method.
Examples of lipids used in the production of the gel food of the present invention include animal lipids, vegetable lipids, and these hardened lipids and transesterified oils. Specific lipids include coconut oil, hydrogenated palm oil, palm kernel oil, hydrogenated palm kernel oil, cacao butter, hydrogenated cacao butter and the like in addition to milk fat and egg oil.

(IFA fraction)
The IFA (Insoluble Fiber Ash) fraction used for producing the gel food of the present invention contains insoluble dietary fiber and ash. The amount of IFA fraction can be calculated by the following formula.
IFA fraction content (wt%) = insoluble dietary fiber content (wt%) + ash content (wt%)
Examples of the IFA fraction include green tea powder, green tea powder, oolong tea powder, black tea powder, cocoa powder, cellulose powder, chocolate, cacao mass, resistant starch, and the like containing the IFA fraction. In addition, the content of the IFA fraction can be increased by repeating the dispersion of these raw materials in hot water at about 90 ° C. and centrifugation 10 times. In addition, dispersion | distribution can illustrate conditions, such as using a rotor stator type stirrer, stirring at 5000 rpm for 5 minutes, and further centrifuging at 5000 g for 5 minutes. In addition, calcium carbonate, calcium oxide, calcium hydroxide, magnesium carbonate, calcium lactate, magnesium oxide, magnesium hydroxide, fine silicon dioxide, talc, or the like can be used as a material having a high ash content.
The IFA fraction content in the gel food of the present invention may be 0.7 wt% or more and 5.4 wt% or less, preferably 0.8 wt% or more and 5 wt% or less, and more preferably 1 wt% or more and 4.5 wt% or less. More preferably, it is not more than% by weight.
The insoluble dietary fiber content in the gel food can be measured by a modified Prosky method in the Japanese Food Standard Composition Table 2015 (7th edition) analysis manual. The indigestible starch contained in the gel food can be quantified by a dietary fiber quantification method (AOAC2009.01). Ash content can be measured by a direct ashing method. As described above, the IFA fraction amount can be calculated by the sum of the insoluble dietary fiber content and the ash content.

The emulsifier and phospholipid used in the production of the gel food of the present invention may be anything as long as the HLB (Hydrophyllic-Lipophilic Balance) is 0 or more and less than 10, but food additive grade sucrose fatty acid. Ester (SE), polyglycerin fatty acid ester (PG), polysorbate, monoglyceride (MG), sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, condensed ricinoleic acid polyglycerin ester and soybean lecithin, egg yolk lecithin, milk phospholipid, Examples thereof include phospholipids such as sunflower lecithin.
The total content of the emulsifier and the phospholipid in the gel food of the present invention may be 0.01% by weight or more and 2% by weight or less, preferably 0.1% by weight or more and 1.5% by weight or less, More preferably, it is at least 0.8% by weight.

(Method for producing gel food)
The method for producing a gel food according to the present invention can be produced using general gel food production equipment and production conditions. The following is an example of the uniform state.

[Step a] Pre-emulsification step of the first composition The first composition is prepared by dissolving or dispersing raw materials other than egg-derived components in water (dissolved water at 50 to 90 ° C). Stirring is performed under conditions of about 1000 to 10,000 rpm for about 3 to 60 minutes.
[Step b] Step of heat sterilizing the first composition The first composition is immersed in hot water and heat sterilized to 60 ° C or higher. The first composition after sterilization is immersed in ice-cold water and cooled to 60 ° C. or lower.
[Step c] Step of adding an egg-derived component to obtain a second composition The egg-derived component is mixed with the first composition that has undergone step b by stirring to obtain a second composition.
[Step d] Homogeneity of second composition The second composition is immersed in warm water and heated to 50 ° C or higher. The second composition is homogenized with a homogenizer at a pressure of 3 to 20 MPa. Thereafter, the container is filled and sealed.
[Step e] Heat solidification and cooling of the second composition The second composition after step d is heat solidified using a steamer. The heating conditions are 70 ° C. or higher and 30 minutes to 2 hours, and the central temperature of the second composition is held at 70 to 90 ° C. for 20 minutes or longer to obtain a heated coagulum. After the heating, the second composition is immersed in ice-cold water and quickly cooled to 10 ° C. After cooling with ice-cold water, store at 10 ° C or lower.

(Evaluation method of gel food)
(Tight texture)
The tight texture of the gel food of the present invention is evaluated using the hardness gradient (gf / mm) calculated from the hardness (gf) at a penetration depth of 2 mm in the hardness measurement obtained by the penetration test with TA. Can do. A texture with a hardness gradient of 15 gf / mm or more and 250 gf / mm or less is “good”, a texture with a hardness gradient of 20 gf / mm or more and 200 gf / mm or less is “good”, and 40 gf / mm to 200 gf / mm The following was defined as “excellent” texture.
Since the slope of hardness is affected by the product temperature, the samples used for measurement are stored not only at the time of measurement but also during storage (under the expiration date stored refrigerated at 10 ° C or lower). To the target.
The tightened texture can also be evaluated by sensory evaluation by a specialized panelist. As shown in the test examples described later, the sensory evaluation and the evaluation by the inclination measurement of hardness almost confirmed consistency. The tight texture of the gel food in the example is evaluated by at least one of them.

(hardness)
The hardness of the gel food of the present invention can be measured as the hardness (gf) obtained by the penetration test with TA. As TA to be used, TA. An example is XT plus (manufactured by Stable Micro Systems).
The measurement is performed by keeping the gel-like food at 10 ° C. for 1 hour or more and then setting it in the measurement part as it is in a container. Perform under conditions. Hardness of 0gf or more and less than 60gf at this time is firm “Unsuitable”, Hardness of 60gf or more and 600gf or less is “Good”, Hardness of 100gf or more and 500gf or less is “Good” "
Because hardness is affected by product temperature, the samples used for measurement are those that are stored not only at the time of measurement but also under storage (within the expiration date stored refrigerated at 10 ° C or lower). To do.
Hardness can also be evaluated by sensory evaluation by a specialized panelist. As shown in the test examples to be described later, the sensory evaluation and the evaluation by hardness measurement are almost consistent. The hardness of the food is evaluated by at least one of them.

(Melting mouth)
The melting of the gel food of the present invention can be evaluated by the temperature dependence of the storage elastic modulus G ′ (Pa) obtained by measurement using a dynamic viscoelasticity measuring device. ARES (manufactured by TA Instruments) can be exemplified as a dynamic viscoelasticity measuring apparatus to be used.
For measurement, after keeping the gel food at 10 ° C. for 1 hour or longer, set it to 2 mm in thickness with a 25 mm titanium flat plate, leave it at 10 ° C. for 1 minute, and then raise the temperature to 45 ° C. at a rate of 2 ° C./minute. The frequency is 3.14 rad / s and the distortion is 0.3% with linearity.
In the present invention, (30 ° C. G ′) / (10 ° C. G ′) × 100 is referred to as the G ′ ratio (%), and thereby the melting of the mouth was evaluated. In the present invention, when the G ′ ratio is 20% or more and 100% or less, the melting is “unsuitable”, and when the G ′ ratio is 0.01% or more and less than 20%, the melting is “possible”. The mouth melted as “good”.
The sample used for the measurement is intended for a sample that is stored not only at the time of measurement but also during storage under appropriate conditions (those that are stored at refrigerated at 10 ° C. or less and within the expiration date).
Melting in the mouth can also be evaluated by sensory evaluation by a specialized panelist. As shown in the test examples described later, the sensory evaluation and the evaluation by dynamic viscoelasticity measurement were almost consistent. The melting of the gel food is evaluated by at least one of them.

  Hereinafter, although the test example of this invention is demonstrated in detail, this invention is not limited to these.

[Test Example 1]
In Test Example 1, the effect of protein content on the properties of gelled food was evaluated.
1. Test Method Test products having the composition shown in Table 1 were prepared. The dairy products in Table 1 refer to those defined in Article 2 of the Ministerial Ordinance on the component standards of milk and dairy products in the Food Sanitation Law. Matcha insoluble particles (Matcha IP (Matcha Insoluble Particles)) were used as the material containing the IFA fraction. Matcha IP was prepared by repeating the dispersion of the matcha powder in hot water at about 90 ° C. and centrifugation 10 times. Dispersion was performed at 5000 rpm for 5 minutes using a rotor-stator type stirrer. Centrifugation was performed at 5000 g for 5 minutes. In addition, the IFA content contained in Matcha IP is 80.6%.
The manufacturing method of the gel food of this test example is shown below.
[Step a] Pre-emulsification step of the first composition The first composition was prepared by dissolving or dispersing raw materials other than egg-derived components in water (dissolved water at about 70 ° C). Stirring was performed using a rotor-stator type stirrer at 5000 rpm for 5 minutes.
[Step b] Step of heat sterilizing the first composition The first composition was immersed in hot water and heat sterilized at 90 ° C. The first composition after sterilization was immersed in ice-cold water and cooled to 60 ° C. or lower.
[Step c] Step of adding an egg-derived component to obtain a second composition The egg-derived component was mixed with the first composition that had undergone step b by stirring to obtain a second composition.
[Step d] Homogeneity of second composition The second composition was immersed in warm water and heated to 60 ° C. The second composition was homogenized with a homogenizer at a pressure of 10 MPa. Thereafter, the container was filled and sealed.
[Step e] Heat solidification and cooling of the second composition The second composition after step d was heat solidified using a steamer. The heating condition was 90 ° C. for 60 minutes, and the center temperature of the second composition was maintained at 85 ° C. for 20 minutes or more to obtain a heated coagulated product. After the heating, the second composition was immersed in ice-cold water and quickly cooled to 10 ° C. After cooling with ice-cold water, it was stored at 10 ° C.

2. Evaluation Method (1) Measurement of Hardness of Gelled Food The hardness of the gelled food of the present invention can be measured as the hardness (gf) obtained by the penetration test with TA. For the measurement, TA. XT plus (manufactured by Stable Micro Systems) was used.
The measurement is performed by keeping the gel-like food at 10 ° C. for 1 hour or more and then setting it in the measurement part as it is in a container. Perform under conditions. Hardness of 0gf or more and less than 60gf at this time is firm “Unsuitable”, Hardness of 60gf or more and 600gf or less is “Good”, Hardness of 100gf or more and 500gf or less is “Good” "
Because hardness is affected by product temperature, the samples used for measurement are those that are stored not only at the time of measurement but also under storage (within the expiration date stored refrigerated at 10 ° C or lower). Went to. The hardness was measured 20 days after production.
(2) Measurement of the tight texture of the gel food The tight texture of the gel food of the present invention is the hardness calculated from the hardness (gf) at a penetration depth of 2 mm obtained by a penetration test with TA. It can be evaluated using the slope (gf / mm). For the measurement, TA. XTplus (manufactured by Stable MicroSystems) was used. The measurement is performed by keeping the gel-like food at 10 ° C. for 1 hour or more and then setting it in the measurement part as it is in a container. Performed under conditions.
A texture with a hardness gradient of less than 15 gf / mm or greater than 250 gf / mm is “unsuitable”, and a texture with a hardness gradient of 15 gf / mm to 250 gf / mm is “possible”, 20 gf / mm to 200 gf / mm. The texture was “good” with a thickness of less than or equal to mm, and the texture “excellent” with a texture of 40 gf / mm or more and 200 gf / mm or less was selected.
Since the slope of hardness is affected by the product temperature, the samples used for measurement are stored not only at the time of measurement but also during storage (under the expiration date stored refrigerated at 10 ° C or lower). To the target. The hardness gradient was measured 20 days after production.
(3) Measurement of mouth melting of gel food The mouth melting of the gel food of the present invention can be evaluated by the temperature dependence of the storage elastic modulus G ′ (Pa) obtained by measurement with a dynamic viscoelasticity measuring device. . As the dynamic viscoelasticity measuring apparatus, ARES (manufactured by TA Instruments) was used.
For measurement, after keeping the gel food at 10 ° C. for 1 hour or longer, set it to 2 mm in thickness with a 25 mm titanium flat plate, leave it at 10 ° C. for 1 minute, and then raise the temperature to 45 ° C. at a rate of 2 ° C./minute. The measurement was performed under the conditions of a linear frequency of 3.14 rad / s and a strain of 0.3%.
In the present invention, (30 ° C. G ′) / (10 ° C. G ′) × 100 is referred to as the G ′ ratio (%), and thereby the melting of the mouth was evaluated. In the present invention, when the G ′ ratio is 20% or more and 100% or less, the melting is “unsuitable”, and when the G ′ ratio is 0.01% or more and less than 20%, the melting is “possible”. The mouth melted as “good”. The measurement of G ′ was performed 20 days after production.
(4) Other measurements (i) Protein in gel food The protein content in gel food was measured by the Kjeldahl method.
(Ii) Lipid content The lipid content in the gel food was measured by the acid degradation method.
(Iii) IFA fraction The amount of IFA fraction in the gel food can be calculated by the sum of the insoluble dietary fiber content and the ash content.
The insoluble dietary fiber content in the gel food was measured by a modified Prosky method in the Japanese Food Standard Composition Table 2015 (7th edition) analysis manual.
The ash content in the gel food was measured by the direct ashing method.
(Iv) SFC slope of extracted lipid, lauric acid content For extraction of lipid in gelled food, 50 g of sample and extraction solvent (mixed with hexane and isopropanol at 3: 2) 50 ml were added, and 10000 rpm using a homogenizer, The oil phase fraction which was dispersed under conditions of 5 minutes and was floated under conditions of 5000 g and 5 minutes using a centrifuge was fractionated, and the extraction solvent was removed using an evaporator.
The SFC of the lipid obtained by the extraction was measured by a nuclear magnetic resonance method. The slope of SFC at 10 ° C. to 30 ° C. was calculated by the following formula.
SFC slope at 10 ° C. to 30 ° C. =
(SFC at 10 ° C-SFC at 30 ° C) / (30-10)
The lauric acid content of the extracted lipid was measured by boron trifluoride methanol methyl esterification gas chromatography.

3. Measurement result
Table 1 shows the hardness (solid hardness), G ′ ratio (melted in the mouth), and hardness gradient (tight texture) of each test product of Test Example 1.
The firm hardness is “OK” in Example 1-1, Example 1-2, and Example 1-3, Example 1-4, Example 1-5, Example 1-6, and Comparative Example 1. -2 was “good”.
Melting in the mouth was “good” in Example 1-1, Example 1-2, and Example 1-6, and “good” in Example 1-3, Example 1-4, and Example 1-5.
Therefore, the level of firm hardness “possible” and mouth melting “possible” is the same as Example 1-1, Example 1-2, the level of firm hardness “possible” and mouth melting “good” is implemented. Example 1-3, level of firm hardness “good” and mouth melted “good” is Example 1-6, level of firm hardness “good” and mouth melted “good” is Example 1-6 4 and Example 1-5.
From the above, it has been found that the gel food can provide a desired food with both firm hardness and mouth melting when the protein content of the gel food is 1.5 wt% or more and 6.5 wt% or less.
In addition, the tightened texture was “OK” in Example 1-1, “Good” in Examples 1-2 and 1-3, Examples 1-4, Examples 1-5, and Examples 1-6. In Comparative Example 1-2, “excellent”.
Therefore, when the protein content of the gel food is in the range of 1.5 wt% or more and 6.5 wt% or less, the gel food can provide a desired food with firm hardness, mouth melting and tight texture. all right.

[Test Example 2]
In Test Example 2, the effect of the type of lipid on the properties of the gel food was evaluated.
1. Test Method and Evaluation Method Test products having the composition shown in Table 2 were prepared. Matcha IP was used as the material containing the IFA fraction. The production method and evaluation method of the gel food are the same as in Test Example 1.

2. Measurement Results Table 2 shows the hardness and G ′ ratio of the test products.
The firm hardness was “good” in Example 2-1, Example 2-2, and Example 2-3.
Melting in the mouth was “good” in Example 2-1, Example 2-2, and Example 2-3.
Accordingly, the levels of firm hardness “good” and melted mouth “good” were Example 2-1, Example 2-2, and Example 2-3.
From the above, when the SFC slope of the lipid used in the gel food is 2.1 to 5 and the amount of lauric acid is 0.01% to 45%, both firm hardness and mouth melting It was found that the desired food was obtained.
In addition, the tightened texture was “excellent” in Example 2-1, Example 2-2, and Example 2-3.
Therefore, when the SFC slope of the lipid used in the gel food is 2.1 to 5 and the lauric acid content is 0.01% to 45%, firm hardness, mouth melting and tightening It was found that the desired food was obtained with a good texture.

[Test Example 3]
In Test Example 3, the influence of the lipid content on the properties of the gel food was evaluated.
1. Test Method and Evaluation Method Test products having the composition shown in Table 3 were prepared. Matcha IP was used as the material containing the IFA fraction. The production method and evaluation method of the gel food are the same as in Test Example 1.

2. Measurement Results Table 3 shows the hardness and G ′ ratio of the test products.
The firm hardness was “good” in Example 3-1 and Example 3-2, and “good” in Example 3-3, Example 3-4, Example 3-5, and Example 3-6. Met.
Melting in the mouth was “OK” in Example 3-1, Example 3-2, “Example”, Example 3-3, Example 3-4, Example 3-5, Example 3-6, and Comparative Example 3-3. It was good.
Therefore, the level of firm hardness “good” and mouth melted “good” are Example 3-1, Example 3-2, firm hardness “good”, and the level of mouth melted “good” are: Example 3-3, Example 3-4, Example 3-5, and Example 3-6.
From the above, it was found that the gel food can obtain a desired food with both firm hardness and melted mouth when the lipid content of the gel food is in the range of 5 wt% to 15 wt%.
In addition, the firm texture was “OK” in Example 3-1, Example 3-2, and Example 3-6, and “Excellent” in Example 3-3, Example 3-4, and Example 3-5. "Met.
Therefore, it was found that the gel-like food can provide a desired food with firm hardness, mouth-melting and tight texture when the lipid content of the gel-like food is in the range of 5 wt% to 15 wt%.

[Test Example 4]
In Test Example 4, the influence of the content of the IFA fraction on the properties of the gel food was evaluated.
1. Test Method and Evaluation Method Test products having the composition shown in Table 4 were prepared. Matcha IP or Matcha powder was used as the material containing the IFA fraction. The production method and evaluation method of the gel food are the same as in Test Example 1.

2. Measurement Results Table 4 shows the hardness and G ′ ratio of the test products.
The firm hardness is “good” in Example 4-1 and Example 4-2, and “good” in Example 4-3, Example 4-4, Example 4-5, and Example 4-6. Met.
Melting in the mouth was "OK" in Example 4-1, "Example 4-2", Example 4-3, Example 4-4, Example 4-5, Comparative Example 4-2, and Example 4-6. It was good.
Therefore, the level of firm hardness “possible” and mouth melted “possible” is Example 4-1, the level of firm hardness “possible” and mouth melted “good” is Example 4-2, The levels of firm hardness “good” and meltability “good” were Example 4-3, Example 4-4, Example 4-5, and Example 4-6.
From the above, it was found that the gel food can obtain a desired food with both firm hardness and mouth melting when the IFA content of the gel food is in the range of 0.7 wt% to 5.4 wt%.
In addition, the firm texture was “OK” in Example 4-5, “Good” in Example 4-1, Example 4-2, and Example 4-3, Example 4-4, and Example 4-. 6 was “excellent”.
Therefore, when the IFA content of the gel-like food is in the range of 0.7 wt% to 5.4 wt%, the gel-like food can provide a desired food with firm hardness, melted mouth, and tight texture. all right.

[Test Example 5]
In Test Example 5, the effect of the type of emulsifier and phospholipid on the properties of the gel food was evaluated.
1. Test Method and Evaluation Method Test products having the composition shown in Table 5 were prepared. Matcha IP was used as the material containing the IFA fraction. The production method and evaluation method of the gel food are the same as in Test Example 1.

2. Measurement Results Table 5 shows the hardness and G ′ ratio of the test products.
The firm hardness was “OK” in Example 5-1, Example 5-2, Example 5-3, Example 5-4, and Example 5-5.
Melting in the mouth was “OK” in Example 5-1, Example 5-2, Example 5-3, and Example 5-4, and “Good” in Example 5-5.
Therefore, the levels of firm hardness “OK” and melted mouth “OK” are as follows: Example 5-1, Example 5-2, Example 5-3, Example 5-4, Firm hardness “ The level of “OK” and “Good” in the mouth were Examples 5-5.
From the above, it was found that the gel food can obtain a desired food with both firm hardness and melted mouth when the emulsifier of the gel food and the HLB of the phospholipid are 0 or more and less than 10.
In addition, the firm texture was “OK” in Example 5-1, Example 5-2, Example 5-3, and Example 5-4, and “Good” in Example 5-5.
Therefore, it was found that in the range where the emulsifier of the gel-like food and the HLB of the phospholipid are 0 or more and less than 10, the gel-like food can obtain the desired food with firm hardness, mouth melt and tight texture.

[Test Example 6]
In Test Example 6, the influence of the emulsifier and phospholipid content on the properties of the gel food was evaluated.
1. Test Method and Evaluation Method Test products having the composition shown in Table 6 were prepared. Matcha IP was used as the material containing the IFA fraction. The production method and evaluation method of the gel food are the same as in Test Example 1.

2. Measurement Results Table 6 shows the hardness and G ′ ratio of the test products.
The firm hardness was “good” in Example 6-1, Example 6-4, and Example 6-5, and “good” in Example 6-2 and Example 6-3.
Melting in the mouth was “good” in Example 6-1 and Example 6-5, and “good” in Example 6-2, Example 6-3, and Example 6-4.
Therefore, firm hardness “possible”, mouth melted “possible” were Example 6-1 and Example 6-5, firm hardness “possible”, and melted mouth “good” were measured in Example 6-4. The firm hardness “good” and the mouth melting “good” were Example 6-2 and Example 6-3.
From the above, it has been found that the gel food can provide a desired food with both firm hardness and melt in the mouth when the emulsifier and phospholipid content of the gel food is 0.01% by weight or more and 2% by weight or less.
In addition, the firm texture was “good” in Example 6-1 and Example 6-5, and “good” in Example 6-2, Example 6-3, and Example 6-4.
Therefore, in the range where the emulsifier and phospholipid content of the gel food is in the range of 0.01 wt% to 2 wt%, the gel food can obtain a desired food with firm hardness, mouth melt and tight texture. I understood.

[Test Example 7]
In Test Example 7, the influence of protein and lipid contents on the properties of gelled food was evaluated.
1. Test Method and Evaluation Method Test products having the composition shown in Table 7 were prepared. Matcha IP was used as the material containing the IFA fraction. The production method and evaluation method of the gel food are the same as in Test Example 1.

2. Measurement Results Table 7 shows the hardness and G ′ ratio of the test products.
The firm hardness is “OK” in Example 7-1, Example 7-2, Example 7-3, and Comparative Example 7-3, and “Good” in Example 7-4 and Comparative Example 7-4. Met.
Melting in the mouth was “OK” in Example 7-1, Example 7-2, and Example 7-3, and “Good” in Example 7-4.
Therefore, the level of firm hardness “OK” and mouth melted “OK” were Example 7-1, Example 7-2, and Example 7-3, firm hardness “good”, and mouth melted “good”. ”Was Example 7-4.
In addition, the firm texture was “good” in Example 7-1, “good” in Example 7-2, Example 7-3, Example 7-4, and Comparative Example 7-4.
Therefore, the desired foods with firm hardness, melted mouth, and tight texture can be obtained in Example 7-1, “Example”, Example 7-2, Example 7-3, and Example 7-4. It was.

3. Sensory evaluation For the test product of Test Example 7, in addition to the evaluation based on the instrument measurement results, a sensory evaluation was performed using a panel dedicated to sensory evaluation.
The panelists dedicated to sensory evaluation were evaluated by three persons: “unsuitable”, “good”, and “good” for each of firm hardness, melted mouth, and flavor.
As a result, the firm hardness was “OK” in Example 7-1, Example 7-2, Example 7-3, and Comparative Example 7-3, “Example” in Example 7-4, and Comparative Example 7-4. It was good.
Melting in the mouth was “OK” in Example 7-1, Example 7-2, and Example 7-3, and “Good” in Example 7-4.
The flavors were Comparative Example 7-1, Example 7-1, Example 7-2, Example 7-3, Example 7-4, Comparative Example 7-2, Comparative Example 7-3, and Comparative Example 7-4. It was “good”.
From the above, the levels of firm hardness “OK” and mouth melted “OK” were Example 7-1, Example 7-2, and Example 7-3, and the firm hardness “good”, mouth melted “ Since the level of “good” was Example 7-4, these evaluations confirmed the consistency between the measurement results by the instrument and the sensory evaluation.
In addition, the tight texture in the sensory evaluation was evaluated by four sensory evaluation panelists in four stages: “unsuitable”, “good”, “good”, and “excellent”.
As a result, the firm texture was “good” in Example 7-1, “good” in Example 7-2, Example 7-3, Example 7-4, and Comparative Example 7-4. From these evaluations, the consistency between the measurement results by the instrument and the sensory evaluation was confirmed.

  ADVANTAGE OF THE INVENTION According to this invention, the novel gel-like foodstuff which has firm hardness, the firm texture, and the good meltability of a mouth can be provided.

Claims (5)

It is a gel food that uses thermal coagulation of protein components,
1.5 wt% or more and 6.5 wt% or less protein,
5% to 15% by weight of lipids;
An IFA fraction of 0.7 wt% or more and 5.4 wt% or less;
0.01 wt% or more and 2 wt% or less of HLB of 0 to less than 10 emulsifier and phospholipid,
Including
The slope of the solid fat content of the extracted lipid in the food at 10 ° C. to 30 ° C. is 2.1 to 5 and the lauric acid content is 0.01% to 45%,
Gel-like food characterized by the above.   The gel food according to claim 1, wherein the hardness gradient obtained by a penetration test using a texture analyzer is 15 gf / mm or more and 250 gf / mm or less.   The gel-like food according to claim 1 or 2, wherein the hardness obtained by a penetration test with a texture analyzer is 60 gf or more and 600 gf or less.   The G ′ ratio (%) obtained by the temperature dependence test of the storage elastic modulus by a dynamic viscoelasticity measuring device is 0.01% or more and less than 20%. 5. Gel food. It is a manufacturing method of the gel food according to any one of claims 1 to 4,
Raw materials other than egg-derived components, at least an emulsifier and a phospholipid having an HLB of 0 to less than 10,
A pre-emulsification step (1) of the first composition for dissolving or dispersing the IFA fraction and lipid;
A step (2) of heat-sterilizing the first composition;
Adding an egg-derived component to obtain a second composition (3);
Homogenizing the second composition (4);
Filling and sealing the container with the homogenized second composition (5);
A method for producing a gel-like food comprising the step (6) of heating and cooling the second composition sealed in the container of (5).