JP2022132531A - Gelatinous food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gelatinous food with high hardness and a method for producing the same.

SOLUTION: A gelatinous food contains pea protein, and a gelator. The gelator is composed of carrageenan and locust bean gum. The water content is 75-98 mass% relative to the total mass of the gelatinous food.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a gel-like food and a method for producing the same.

Gelled foods are foods that utilize the gelling power of protein or the like, and include, for example, fermented foods such as cheese and yogurt, and desserts such as jelly and pudding. Gel foods are produced industrially by heating and mixing raw materials such as gelling agents and taste components to a temperature higher than the gelling temperature of the gelling agent to prepare a raw material liquid, which is then filled in a container. It is manufactured by a method of cooling with heat and gelling by the action of a gelling agent.

Patent Literatures 1 and 2 disclose gel food containing a gelling agent and milk protein. Animal proteins such as milk protein, egg protein, and gelatin are used in many gel-like foods. Since these animal proteins are major foods that cause food allergies, vegetable gel-like foods that do not use these raw materials have been extensively studied. As a gel-like food containing no allergenic substances, for example, Patent Document 3 discloses a gel-like food containing a gelling agent and thermolysin hydrolyzate of soy protein.

JP 2010-220543 A JP 2009-213409 A JP 2013-31453 A

However, the gel-like foods described in Patent Documents 1 to 3 have low hardness, and there has been a demand for the development of gel-like foods that have high hardness and do not contain animal protein.

An object of the present invention is to provide a gel-like food with high hardness and a method for producing the same.

The present invention has the following aspects.
<1> A gel-like food containing pea protein and a gelling agent, wherein the gelling agent consists of carrageenan and locust bean gum, and the content of water with respect to the total mass of the gel-like food is 75 to 98% by mass, gel food.
<2> The gel-like food of <1>, wherein the content of the pea protein is 0.1 to 4% by mass relative to the total mass of the gel-like food.
<3> A gel-like food containing pea protein and a gelling agent, wherein the gelling agent comprises carrageenan and locust bean gum, and the content of the pea protein is the total amount of the gel-like food 0.1 to 4% by mass of gel-like food.
<4> The gelled food according to any one of <1> to <3>, wherein the content of the gelling agent is 0.1 to 1% by mass with respect to the total mass of the gelled food.
<5> The gel-like food according to any one of <1> to <4>, wherein the gel-like food is pudding, jelly, chawanmushi, sesame tofu, egg tofu, mizu-yokan, nikogori, aspic jelly, or tokoroten. .
<6> A method for obtaining a gelled food by gelling a mixture containing pea protein, a gelling agent, and water, wherein the gelling agent comprises carrageenan and locust bean gum, and the water content is 75 to 98% by mass with respect to the total mass of the mixed liquid, a method for producing a gel-like food.
<7> The method for producing a gel-like food according to <6>, wherein the content of the pea protein is 0.1 to 4% by mass with respect to the total mass of the mixture.
<8> A method for obtaining a gelled food by gelling a mixture containing pea protein, a gelling agent, and water, wherein the gelling agent comprises carrageenan and locust bean gum, A method for producing a gel-like food, wherein the content of bean protein is 0.1 to 4% by mass with respect to the total mass of the mixture.
<9> The method for producing a gel-like food according to any one of <6> to <8>, wherein the content of the gelling agent is 0.1 to 1% by mass with respect to the total mass of the mixed liquid.
<10> The gel-like food according to any one of <6> to <9>, wherein the gel-like food is pudding, jelly, chawanmushi, sesame tofu, egg tofu, mizu-yokan, nikogori, aspic jelly, or tokoroten. manufacturing method.
The present invention also has the following aspects.
[1] A gel food containing pea protein and one or more gelling agents selected from the group consisting of agar, gelatin and polysaccharide thickeners.
[2] The gelled food of [1], wherein the pea protein content is 0.1 to 4% by mass relative to the total mass of the gelled food.
[3] The gelled food of [1] or [2], wherein the content of the gelling agent is 0.01 to 10% by mass relative to the total mass of the gelled food.
[4] The gel-like food according to any one of [1] to [3], wherein the polysaccharide thickener is one or more selected from the group consisting of carrageenan, locust bean gum and gellan gum.
[5] Manufacture of a gel-like food by gelling a mixture containing a pea protein and one or more gelling agents selected from the group consisting of agar, gelatin, and thickening polysaccharides to obtain a gel-like food. Method.
[6] The method for producing a gel-like food according to [5], wherein the content of the pea protein is 0.1 to 4% by mass with respect to the total mass of the mixture.
[7] The method for producing a gelled food according to [5] or [6], wherein the content of the gelling agent is 0.01 to 10% by mass with respect to the total mass of the mixture.
[8] The method for producing a gel-like food according to any one of [5] to [7], wherein the polysaccharide thickener is one or more selected from the group consisting of carrageenan, locust bean gum and gellan gum.

ADVANTAGE OF THE INVENTION According to this invention, the gel-like foodstuff with high hardness and its manufacturing method can be provided.

<Gel food>
The gelled food of the present invention contains pea protein and a gelling agent.

(pea protein)
Pea protein is protein derived from peas.
In the present invention, the term "pea" refers to all wild types of smooth and shriveled peas and all mutant types of smooth and shriveled peas, e.g. Those described in the paper entitled "Developing novel pea starches" by CL Heydley et al., the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp.77-87 can be used.
Pea protein, like all legume proteins, consists of three main protein groups: globulins, albumins and so-called "insoluble" proteins.
The pea protein may be a protein obtained from the pea itself or a hydrolyzate of the pea protein. A protein hydrolyzate is defined as a preparation obtained by enzymatic hydrolysis of pea protein, by chemical hydrolysis, or by both simultaneous or sequential routes. Protein hydrolysates consist of a mixture of different sized peptides and a mixture of free amino acids. This hydrolysis can affect protein solubility. Enzymatic hydrolysis and/or chemical hydrolysis are described, for example, in patent application WO2008/001183.

As the pea protein, it is preferable to use a pea protein that does not break the gel when hardness and breaking point are measured in the breaking test described below, from the viewpoint of easily obtaining a gel-like food with a higher hardness. Here, "does not break" means that no breaking point is detected by the following method.
Breaking Test: A slurry is prepared by dispersing pea protein in water to a concentration of 25% by weight. 150 g of the resulting slurry is dispensed into a stainless vat having a capacity of 200 ml and immersed in a constant temperature bath at 90° C. for 60 minutes to form a heated gel. After that, the heated gel is left to cool at 10° C. for 10 hours in a refrigerator to keep the core temperature of the gel constant. Using a rheometer, a circular plunger (D10) with a diameter of 10 mm was used as a jig at an invagination speed of 80 mm / min, HOLD 6 g, and a measurement temperature of 10 ° C., and the gel with a constant core temperature was invaded. Measure the hardness and breaking point of the gel. Here, HOLD is a mode for displaying the amount of load when the difference between the measurement value before the gel breaks and the measurement value after the breakage exceeds a certain value (in this case, 6 g). In this case, the rupture point (mm) is the indentation amount of the jig when the difference between the measured value before breaking and the measured value after breaking is 6 g or more. Further, the measured value (g) at the time of breaking (immediately before dropping by 6 g) is defined as hardness (g).

The molecular weight of the pea protein is preferably between 10 KDa and 116 KDa, more preferably between 10 KDa and 90 KDa.
The molecular weight of pea protein can be analyzed by SDS-PAGE.

The nitrogen solubility index (NSI) of the pea protein is preferably 15-100% by mass, more preferably 30-95% by mass.
The nitrogen solubility index represents the ratio (% by mass) of water-soluble nitrogen to the total amount of nitrogen, and is obtained as follows.
A dispersion obtained by dispersing 2.5 g of pea protein in 100 ml of water is adjusted to pH 3 to 10 with hydrochloric acid or sodium hydroxide, and allowed to stand at 30° C. for 2 hours. Thereafter, the dispersion is centrifuged, the water-soluble nitrogen content of the supernatant is measured, and the nitrogen solubility index is obtained from the following formula.
Nitrogen solubility index = (water-soluble nitrogen content/total nitrogen content in pea protein) x 100

The pea protein is obtained by pulverizing peas as a raw material, adding water to the pulverized product to extract protein components, and concentrating and drying the resulting extract.
Pea protein is commercially available.
One type of pea protein may be used, or two or more types may be used in combination.

The pea protein content is preferably 0.1 to 4% by mass, more preferably 0.5 to 3% by mass, relative to the total mass of the gelled food. If the pea protein content is at least the above lower limit, the hardness of the gel-like food is further increased. If the pea protein content is equal to or less than the above upper limit, the pea-specific flavor is suppressed, and the flavor of the gel-like food is less likely to be disturbed. In addition, when the pea protein is dispersed in water in advance when producing the gelled food, gelling of the dispersion can be suppressed, so that good handleability can be maintained.

(Gelling agent)
The gelling agent is one or more selected from the group consisting of agar, gelatin and thickening polysaccharides.

The agar is not particularly limited, and can be appropriately selected and used from commercially available products. One type of agar may be used, or two or more types may be used in combination.
The jelly strength of agar is a value measured by the Hikansui method. That is, it is a value measured using a Nikkansui type jelly strength measuring instrument adopted by the Nippon Kanten Manufacturing Fisheries Association. An aqueous agar solution with a concentration of 1.5% by mass is prepared and allowed to stand at 20 ° C. for 15 hours to solidify. The jelly strength (unit: g/cm ² ) is defined as the maximum load (g) that the gel can withstand for 20 seconds per 1 cm ² of its surface. The jelly strength of agar is preferably about 10 to 1500 g/cm ² .
The freezing point of agar and the melting point of agar are not particularly limited. Generally, agar has a freezing point of about 40-50°C and a melting point of about 80-90°C.
When two or more agars are used in combination, it is preferable to select and use the agars so that the jelly strength, freezing point and melting point of each agar are within the preferred ranges described above. Agar may be used in combination with gelatin and polysaccharide thickener.

Gelatin is obtained by solubilizing insoluble protein, which is abundantly contained in animal skins and bones, by acid or alkali treatment. The gelatin is not particularly limited, and can be appropriately selected from commercially available products and used. One type of gelatin may be used, or two or more types may be used in combination.
The jelly strength of gelatin is the jelly strength measured by the measuring method specified in JIS K 6503 "Glue and industrial gelatin". Specifically, an aqueous gelatin solution having a concentration of 6.67% by mass is prepared, placed in a prescribed container and cooled in a constant temperature bath at 10° C. for 16 to 18 hours to obtain a sample. The jelly strength (unit: bloom or g) is defined as the load in grams required to push down the surface of the obtained sample by 4 mm with a plunger having a diameter of 1/2 inch (12.7 mm). The jelly strength of gelatin is preferably about 100 to 300 Bloom (100 to 300 g).
The gelation temperature of gelatin and the melting point of gelatin gel are not particularly limited. Generally, gelatin has a gelation temperature of about 15 to 20°C and a melting point of about 25 to 30°C.
When two or more types of gelatin are used in combination, it is preferable to select and use the gelatin so that the jelly strength, gelation temperature and melting point of each gelatin are within the above preferred ranges. Gelatin may be used in combination with agar and polysaccharide thickener.

Examples of thickening polysaccharides include carrageenan, locust bean gum, gellan gum, xanthan gum, tamarind gum and the like.
As carrageenan, kappa-carrageenan and iota carrageenan can be used.
Gellan gum has a deacylated type and a native type. The deacylated form is more likely to set.
The thickening polysaccharide is not particularly limited, and can be appropriately selected from commercially available products and used. Polysaccharide thickeners may be used alone or in combination of two or more. Among these, carrageenan, locust bean gum, and gellan gum are preferred, and when locust bean gum is used, carrageenan is preferably used in combination. The polysaccharide thickener may be used in combination with agar and gelatin.

From the viewpoint of enhancing the coagulability of the pea protein, at least one of monovalent cations and divalent cations may be used together as an optional component depending on the type of gelling agent. These cations include calcium, potassium, magnesium and the like. An example of preferred embodiments of the gelling agent is shown below.
(g1): The gelling agent contains agar. The above cations may be used together as optional components, or may not be used together.
(g2): The gelling agent contains gelatin. The above cations may be used together as optional components, or may not be used together.
(g3): The gelling agent contains carrageenan and locust bean gum. The above cations may be used together as optional components, or may not be used together.
(g4): The gelling agent contains carrageenan, and the cation is used as an optional component.
(g5): The gelling agent contains gellan gum, and the cation is used as an optional component.
Among these, (g1) to (g3) are particularly preferred.

The content of the gelling agent is preferably 0.01 to 10% by mass, more preferably 0.02 to 8% by mass, and even more preferably 0.05 to 2% by mass with respect to the total mass of the gelled food. If the content of the gelling agent is at least the above lower limit, the pea protein can be sufficiently coagulated. If the content of the gelling agent is equal to or less than the above upper limit, it is possible to suppress problems such as excessive hardening resulting in poor texture, poor production aptitude, and appearance of the taste of the gelling agent itself.

When the gelling agent contains agar, the content of agar is preferably 0.2 to 2% by mass, more preferably 0.3 to 1% by mass, relative to the total mass of the gelled food.
The mass ratio of pea protein to agar (pea protein:agar) is preferably 20:1 to 1:20, more preferably 10:1 to 1:10.

When the gelling agent contains gelatin, the gelatin content is preferably 0.4 to 10% by mass, more preferably 0.6 to 5% by mass, relative to the total mass of the gelled food.
The mass ratio of pea protein and gelatin (pea protein:gelatin) is preferably 7:1 to 1:100, more preferably 5:1 to 1:10.

When the gelling agent contains carrageenan and locust bean gum, the total content of carrageenan and locust bean gum relative to the total weight of the gelled food is preferably 0.1 to 1% by mass, and 0.2 to 0.8% by mass. % is more preferred.
The mass ratio of pea protein to carrageenan and locust bean gum (pea protein: carrageenan + locust bean gum) is preferably 40:1 to 1:10, more preferably 10:1 to 1:10.
The mass ratio of carrageenan to locust bean gum (carrageenan: locust bean gum) is preferably 10:1 to 1:10, more preferably 3:7 to 7:3.

When the gelling agent contains carrageenan, the content of carrageenan is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.8% by mass, relative to the total mass of the gelled food.
The mass ratio of pea protein to carrageenan (pea protein:carrageenan) is preferably 40:1 to 1:10, more preferably 10:1 to 1:10.

When the gelling agent contains gellan gum, the gellan gum content is preferably 0.01 to 3% by mass, more preferably 0.02 to 1.5% by mass, relative to the total mass of the gelled food.
The mass ratio of pea protein to gellan gum (pea protein:gellan gum) is preferably 400:1 to 1:30, more preferably 100:1 to 1:10.

(water)
A gel-like food usually contains water.
Water is not particularly limited, and tap water, deionized water, or the like can be used.
The content of water is, for example, preferably 60 to 98% by mass, more preferably 75 to 90% by mass, relative to the total mass of the gel-like food.

(Optional component)
The gel-like food may contain optional ingredients other than the above-mentioned ingredients (pea protein, gelling agent and water), if necessary, within a range that does not impair the effects of the present invention.
As optional ingredients, various ingredients that can be blended in foods can be used, for example, at least one of monovalent cations and divalent cations (e.g., calcium, potassium, magnesium, etc.), egg ingredients, fruit-derived ingredients, sugars , vegetable oils and fats, taste components, thickeners, water retention agents, emulsifiers, pigments, pH adjusters, antioxidants, antifoaming agents, etc., and the flavor and texture of the gel food to be produced, production suitability etc., can be selected as appropriate.

The cations react with gelling agents such as carrageenan, locust bean gum and gellan gum to promote gel formation. When using carrageenan, locust bean gum or gellan gum as a gelling agent, it is preferable to use at least one of monovalent cations and divalent cations together.
For example, calcium can be blended into a gel-like food as a raw material containing calcium (calcium raw material). Specific examples of calcium raw materials include raw milk, cow milk, partially skimmed milk, skim milk, concentrated milk, skimmed concentrated milk, whole condensed milk, condensed skim milk, whole milk powder, skim milk powder, whey, and whey protein concentrate. (WPC), whey protein isolate (WPI), whole milk protein concentrate (TMP); cheese, butter, cream, unsweetened condensed milk, sweetened condensed milk, butter oil, buttermilk, buttermilk Dairy products made from milk such as powder; calcium salts such as calcium lactate, calcium chloride, calcium carbonate, calcium sulfate, calcium phosphate, calcium citrate, calcium hydroxide, calcium stearate, calcium dihydrogen pyrophosphate, and calcium silicate etc.
Examples of potassium that can be used include potassium chloride, dipotassium monohydrogen phosphate, and those derived from seaweed extracts.
The content of the cation is preferably 0.001 to 0.5% by mass, more preferably 0.005 to 0.3% by mass, relative to the total mass of the gel-like food.

The egg component may be egg yolk only or whole egg. For example, raw materials processed into appropriate properties such as liquid eggs and powders may be used.
Fruit-derived components include, for example, fruit purees, fruit juices, and fruits.
Examples of sugars include sugar, honey, maple syrup, starch syrup, glucose, fructose, invert sugar, isomerized sugar, and brown sugar.
Examples of taste components include sweeteners other than sugars, acidulants, seasonings, flavors, chocolate, cocoa powder, alcoholic beverages, matcha green tea, red bean paste, sesame paste, caramel, fruit juice, nuts, potatoes, chestnuts, pumpkins, and the like. be done.
Examples of sweeteners other than sugars include sugar alcohols (xylitol, sorbitol, maltitol, erythritol, etc.), high-intensity sweeteners (saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, etc.). , stevioside contained in stevia extract, etc.).
Acidulants include, for example, malic acid, citric acid, and tartaric acid.
Seasonings include, for example, sodium citrate.
Examples of thickeners include modified starch and the like.
Examples of water retention agents include cellulose, dextrin, and konjac powder.
As the emulsifier, an emulsifier generally used for food can be appropriately used, and examples thereof include organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and the like.
Carotene, lycopene, and the like, for example, can be used as pigments.

(Production method)
The gelled food can be produced by a method comprising the step of gelling a mixture containing the pea protein and the gelling agent to obtain a gelled food.
The gelling agent is preferably one or more selected from the group consisting of agar, gelatin, and polysaccharide thickeners, and the polysaccharide thickener is selected from the group consisting of carrageenan, locust bean gum, and gellan gum. Either is preferred. In addition, when locust bean gum is used, it is preferable to use carrageenan together. Preferred embodiments of the gelling agent include the above (g1) to (g5).

The mixture includes pea protein, a gelling agent, and water.
The pea protein content relative to the total mass of the mixture is preferably 0.1 to 4% by mass, more preferably 0.5 to 3% by mass.
The content of the gelling agent is preferably 0.01 to 10% by mass, more preferably 0.02 to 8% by mass, even more preferably 0.05 to 2% by mass, relative to the total mass of the mixture.
The water content relative to the total mass of the mixture is preferably 60 to 98% by mass, more preferably 75 to 90% by mass.

When the gelling agent contains agar, the content of agar is preferably 0.2 to 2% by mass, more preferably 0.3 to 1% by mass, relative to the total mass of the mixture.
When the gelling agent contains gelatin, the gelatin content is preferably 0.4 to 10% by mass, more preferably 0.6 to 5% by mass, relative to the total mass of the mixture.
When the gelling agent contains carrageenan and locust bean gum, the total content of carrageenan and locust bean gum relative to the total weight of the mixture is preferably 0.1 to 1% by mass, and 0.2 to 0.8% by mass. is more preferred.
When the gelling agent contains carrageenan, the content of carrageenan is preferably 0.1 to 1% by mass, more preferably 0.2 to 0.8% by mass, relative to the total mass of the mixture.
When the gelling agent contains gellan gum, the gellan gum content is preferably 0.01 to 3% by mass, more preferably 0.02 to 1.5% by mass, relative to the total mass of the mixture.
A preferred range of the mass ratio of pea protein and various gelling agents is as described above.

The mixed liquid may contain optional components as necessary. Optional components include the optional components exemplified above in the description of the gel-like food.
For example, when the mixture contains the cation, the content of the cation is preferably 0.001 to 0.5% by mass, more preferably 0.005 to 0.3% by mass, relative to the total mass of the mixture.

A mixed solution is obtained by mixing pea protein, a gelling agent, water (dissolution water), and optionally optional ingredients.
Specifically, first, all raw materials are put into water and mixed by stirring. If all the components cannot be dissolved only by stirring and mixing, all the components may be dissolved by heat treatment. The temperature of water is not particularly limited. For example, it is preferable to put all the raw materials into dissolution water at normal temperature (20 to 30° C., hereinafter the same), and then heat-treat the raw materials together with sterilization to dissolve the raw materials to obtain a mixed solution.
The heat treatment temperature is preferably 80° C. or higher. Although there is no upper limit for the heat treatment temperature, it is preferably 160° C. or lower, more preferably 150° C. or lower, from the viewpoint of flavor.
The heating time is preferably set to a time during which the raw materials in the mixed liquid can be dissolved, the sterilization effect is obtained, and the components in the mixed liquid are not thermally denatured.

Before or after the heat treatment of the mixed liquid, it is preferable to homogenize the mixed liquid as necessary. When fats and oils are contained in the mixture, homogenization can promote emulsification of the fats and oils.
Homogenization is preferably performed under a pressure of about 10 to 30 MPa.

A dispersion may be prepared by previously dispersing the pea protein in water, and the dispersion may be mixed with the gelling agent and, if necessary, optional components. Moreover, before mixing with a gelling agent or the like, the dispersion may be homogenized, if necessary.

The method for gelling the mixed solution is not particularly limited, and may be a method of leaving the mixed solution at normal temperature, or a method of cooling the mixed solution to a temperature not higher than the gelling temperature of the gelling agent. From the viewpoint of obtaining a gelled food in a short period of time, it is preferable to gel the mixed liquid by cooling the mixed liquid to a temperature equal to or lower than the gelling temperature. Before gelling the mixed liquid, the mixed liquid may be filled in a container or the like, if necessary.
Filling of the mixed liquid into a container or the like can be performed by, for example, a method of discharging from a nozzle of a filling machine.
The cooling temperature is preferably 10°C or less. The lower limit of the cooling temperature is preferably 1°C or higher from the viewpoint of anti-freezing. The cooling time is sufficient as long as a sufficiently gelled gel can be obtained, and is, for example, 10 hours or longer, preferably 20 hours or longer, and more preferably 24 hours or longer.

Before and after gelling, the mass (content) of each component in the mixed solution hardly changes. That is, the content of each component in the mixed liquid and the content of each component in the gel-like food obtained by gelling the mixed liquid are generally the same.

(effect)
The gel-like food of the present invention described above contains pea protein and a specific gelling agent. is high. Moreover, the gel-like food of the present invention contains pea protein, a new protein that replaces the milk protein and soybean protein contained in conventional gel-like foods, and has reduced allergens.
By the way, in order to increase the hardness of the gelled food, the content of the gelling agent should be increased. However, increasing the amount of the gelling agent causes deterioration of the flavor of the gelled food and high cost.
With the gel-like food of the present invention, high hardness can be expressed without excessively increasing the content of the gelling agent, so production costs can be reduced while maintaining good flavor.
Moreover, according to the method for producing a gel-like food of the present invention, a gel-like food with high hardness can be easily produced at low cost while maintaining good flavor.

(Application)
Specific products of the gel-like food of the present invention include pudding, jelly, chawanmushi, sesame tofu, egg tofu, mizu-yokan, nikogori, aspic jelly, and tokoroten.

EXAMPLES The present invention will be described in more detail below using examples, but the present invention is not limited to these examples.

<Raw materials used>
・Vegetable oil (including coconut oil and palm oil): manufactured by Taiyo Yushi Co., Ltd.
- Beet sugar: Hokuren Federation of Agricultural Cooperatives, trade name "HBS Beet Granulated Sugar".
・Modified starch: manufactured by Matsutani Chemical Industry Co., Ltd.
・Chocolate: Morinaga Confectionery Co., Ltd., trade name “Creole”.
- Cocoa powder: manufactured by Morinaga & Co., Ltd., trade name "Royal NPC Cocoa".
- Peas protein: manufactured by Organo Foodtech, trade name "PP-CS", protein content 75% by mass.
- Milk protein: manufactured by MILEI GMBH, trade name "MILEI TMP", protein content 76% by mass.
- Soybean protein: manufactured by Danisco Japan Co., Ltd., trade name "SUPRO XT55IP", protein content 87% by mass.
- Emulsifier: Kao Corporation, trade name "Step SS", succinic acid monoglyceride.
- Agar: trade name "Ultra Agar AX-100" manufactured by Ina Kanten Co., Ltd., jelly strength (1.5% concentration) 100 g/cm ² by Nikkan water formula, freezing point 45°C, gel melting point 85°C.
Gelatin: "Rousselot 250PS" manufactured by Rousselot, jelly strength 250 bloom (250 g) according to JIS K 6503, gelation temperature 20°C, gel melting point 25°C.
- Carrageenan: manufactured by San-Eigen FFI Co., Ltd., trade name "Carrageenin CSK-1".
- Locust bean gum: manufactured by San-Ei Gen FFI Co., Ltd., trade name "Bistop D/2050".
-Native type gellan gum: trade name "Kelcogel HM" manufactured by CP Kelco.

It was confirmed that the pea protein did not break when the hardness and breaking point were measured in the breaking test.

Examples 1, 2 and 4 are reference examples.
<Example 1>
Each raw material was mixed according to the formulation shown in Table 1, heat-treated at 85 ° C. for 10 minutes, and then homogenized at a pressure of 15 MPa using a homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd., product name “Homogenizer”) to obtain a mixed solution. got A plastic container was filled with 65 g of the obtained mixed liquid, and the gel-like food was obtained by standing and cooling at 10° C. for 10 hours in a refrigerator for gelation. As the plastic container, a cone-shaped injection-molded polypropylene container (manufactured by Shingi Co., Ltd., trade name “PP71-110”, capacity 110 ml) was used.
The hardness of the obtained gel-like food was measured by the method described below. Table 1 shows the results.

(Measurement of hardness)
Using a rheometer (manufactured by Sun Kagaku Co., Ltd., product name "SUN RHEO METER COMPACK-100II"), a circular plunger (D20) with a diameter of 20 mm was used as a jig at an invagination rate of 80 mm/min, a hold of 6 g, and a measurement temperature of 10°C. The breaking strength (g) of the gel-like food was measured when it was invaginated in the gel-like food.
The measurement was performed three times for one type of gel-like food, and the average value of the breaking strengths of the three times was taken as the hardness of the gel-like food.

<Examples 2 and 3>
A gel-like food was produced in the same manner as in Example 1, except that the mixed liquid was prepared so as to have the composition shown in Table 1, and the hardness was measured. Table 1 shows the results.
In addition, in Example 3, a circular plunger (D10) with a diameter of 10 mm was used as a jig in measuring the hardness.

<Comparative Examples 1 to 6>
A gel-like food was produced in the same manner as in Example 1, except that the mixed liquid was prepared so as to have the formulation shown in Tables 2 and 3, and the hardness was measured. Tables 2 and 3 show the results.
In Comparative Examples 3 and 6, a circular plunger (D10) with a diameter of 10 mm was used as a jig in measuring hardness.

As shown in the results of Tables 1-3, the gel-like foods obtained in Examples 1-3 had higher hardness than the gel-like foods obtained in Comparative Examples 1-6.

<Example 4>
A gel-like food was produced in the same manner as in Example 1 except that the mixed liquid was prepared so as to have the composition shown in Table 4, and the hardness was measured. Table 4 shows the results.
In addition, the flavor of the obtained gel-like food was evaluated by the method described below. Table 4 shows the results.

(Evaluation of flavor)
The temperature of the gel-like food was adjusted to 10° C., and tasted by 9 expert panelists, and the flavor was evaluated according to the following evaluation criteria. Let the average value of 9 persons be an evaluation result. A higher average value means a higher flavor evaluation.
<<Evaluation Criteria>>
5 points: Bean feeling is not felt.
4 points: A bean feeling is sensed a little.
3 points: Feels like beans.
2 points: A strong bean feeling is sensed.
1 point: Very strong bean feeling.

<Comparative Example 7>
A gel-like food was produced in the same manner as in Example 1 except that the mixed liquid was prepared so as to have the composition shown in Table 4, and the hardness was measured. Table 4 shows the results.
In addition, the flavor of the obtained gel-like food was evaluated in the same manner as in Example 4. Table 4 shows the results.

As shown in the results of Table 4, the gel-like food obtained in Example 4 had higher hardness than the gel-like food obtained in Comparative Example 7, and had a good flavor.

Claims (10)

A gel-like food comprising pea protein and a gelling agent,
The gelling agent consists of carrageenan and locust bean gum,
A gel-like food having a water content of 75 to 98% by mass with respect to the total mass of the gel-like food. 2. The gel-like food according to claim 1, wherein the content of said pea protein is 0.1 to 4% by mass with respect to the total mass of said gel-like food. A gel-like food comprising pea protein and a gelling agent,
The gelling agent consists of carrageenan and locust bean gum,
A gel-like food, wherein the pea protein content is 0.1 to 4% by mass relative to the total mass of the gel-like food. The gel-like food according to any one of claims 1 to 3, wherein the content of said gelling agent is 0.1 to 1% by mass with respect to the total mass of said gel-like food. 5. The gel-like food according to any one of claims 1 to 4, wherein the gel-like food is pudding, jelly, chawanmushi, sesame tofu, egg tofu, mizu-yokan, nikogori, aspic jelly, or tokoroten. A method for obtaining a gel-like food by gelling a mixture containing pea protein, a gelling agent, and water, comprising:
The gelling agent consists of carrageenan and locust bean gum,
A method for producing a gel-like food, wherein the water content is 75 to 98% by mass with respect to the total mass of the mixed liquid. 7. The method for producing a gel-like food according to claim 6, wherein the content of said pea protein is 0.1 to 4% by mass with respect to the total mass of said mixture. A method for obtaining a gel-like food by gelling a mixture containing pea protein, a gelling agent, and water, comprising:
The gelling agent consists of carrageenan and locust bean gum,
A method for producing a gel-like food, wherein the content of the pea protein is 0.1 to 4% by mass with respect to the total mass of the mixed liquid. The content of the gelling agent is 0.1 to 1% by mass with respect to the total mass of the mixture,
A method for producing a gel-like food according to any one of claims 6 to 8. The gel-like food according to any one of claims 6 to 9, wherein the gel-like food is pudding, jelly, chawanmushi, sesame tofu, egg tofu, mizu-yokan, nikogori, aspic jelly, or tokoroten. Production method.