JP2024053220A - Method for producing gel dessert using whey protein-containing food - Google Patents

Abstract

[Problem] The present invention has been made in consideration of the above unsolved problems, and aims to provide a method for producing a highly nutritious gel-like dessert food that makes it easy to ingest foods containing whey protein in particular. [Solution] According to the present invention, a simple and convenient production method is provided in which a gel-like dessert can be prepared when needed by adding, at room temperature, an appropriate amount of purified water in sequence at room temperature, a first agent composed of a specific dispersant having a high affinity for low methoxyl pectin, preferably a weight ratio of low methoxyl pectin to dispersant of 1:4 to 1:7, and a second agent composed of a specific emulsifier and an acidulant having a high affinity for whey protein as a nutrient source, and shaking for about a few seconds, and the gel-like dessert food provided by this method is highly versatile and versatile, allowing the intake of highly nutritious ingredients while obtaining not only a good taste but also a suitable texture. [Selected Drawing] None

Description

The present invention relates to a method for producing a gel dessert using a whey protein-containing food, and in particular to a method for producing a gel dessert food that allows immediate high protein intake through the interaction between low methoxyl pectin and whey protein.

More specifically, the present invention provides a method for producing an acidic gel dessert by adding a mixture of low methoxyl pectin and one or more dispersants selected from dextrin, resistant dextrin, maltodextrin, refined sugar, oligosaccharides, trehalose, and starch to purified water as a first agent, and then adding a mixture of a whey protein-containing food, an emulsifier, and an acidulant to the first agent and shaking the mixture.

Apart from water and lipids, the human body is made up mostly of protein, of which there are thought to be as many as 30,000 different types. Protein is an essential nutrient that provides activity in daily life, and it is important to consume a balanced amount of it every day, but the method of intake varies depending on lifestyle and age.

The forms of intake are also diversifying according to the purpose. For example, with the rise in health consciousness, optimal menus are devised with nutritional balance in mind, and it goes without saying that nutrients are consumed in three meals a day, but even healthy people often supplement certain nutrients through supplements according to their lifestyle.
In addition, protein supplements are widely used by athletes to take in high-quality protein in a concentrated manner in a short period of time. In the medical field, nutritional supplements are provided according to the individual needs of each patient.

In the daily lives of ordinary healthy people, it is good to have a balanced combination of high-protein foods. However, for athletes who require intense muscular exercise, there are issues such as the relationship between energy consumption and supply, the timely supply of the required amount and its timing, and the selection of ingredients that are easily absorbed taking into account the efficiency of utilization after ingestion. Therefore, it is necessary to develop and provide products with nutritional sources specially designed for athletes.
In medical and nursing care settings, there are patients who have poor chewing ability for solid food, so there is a need to develop and provide product formats that are easy to use, tasty, and allow for sustained nutritional intake.

Protein supplements are convenient for such needs, and whey protein is one of the most commonly used. This is because whey protein is rich in essential amino acids (valine, leucine, and isoleucine; hereafter abbreviated as BCAAs) that become energy in muscles, and these are quickly digested and absorbed and highly efficient to use, making them a logical source of nutrition for caregivers, medical professionals, and athletes.

On the other hand, there are some problems with ingesting protein in general. Protein in particular has poor texture and taste, and direct ingestion of protein is painful due to its unpalatable taste.
In terms of food and beverage forms, supplements are provided in which the powder is dissolved in water or hot water when consumed, but flavorings or sweeteners are added to improve the taste, or fruit juice is added to make it easier to consume.

However, even if the taste has been improved, the stress of ingestion remains a major issue, and when an intake plan is in place for specific nutrients, this can become an obstacle to compliance with the daily required nutritional intake, so it is important to find an optimal intake form to ensure a stable supply to the body.

Specifically, when the powder is ingested, it has poor affinity with water, and in particular, it often forms lumps and becomes so-called "mamako." If it is stirred too much, air bubbles increase, which, for example, greatly affects the texture on the tongue and down the throat, making it even more difficult to drink.
In view of this, the applicant discovered a preparation technique using specific additive components as one solution to the problem, and filed a patent (Patent No. 7121376).

While further testing different forms of consumption, the applicant designed a product in a gel form that is optimal for immediate ingestion, with less of a burden on the body and a delicious, dessert-like feel, while still giving the impression that one is eating a nutritious food.

Regarding gel foods, there is the patent document 1 and other attempts that use specific additives, and while some degree of success has been achieved, this technology is offered as a dessert-like luxury item rather than as an active nutritional supplement, and is similar but different from the focus of the present invention. Needless to say, this technology is insufficient to simultaneously solve all of the above problems.

For example, Patent Document 1 discloses a method for producing an acidic gel dessert, which comprises preparing a dessert composition consisting of at least low methoxyl pectin, sugars, organic acids, and organic acid salts, to which fruit, fruit juice, liquid sugar, flavorings, colorings, etc. may be added as necessary, setting the weight ratio of the organic acids to the organic acid salts at 1:1 to 1.5, adjusting the pH of the dessert composition to 3.8 to 4.3, heat-treating the composition in a sealed state, and then adding a calcium-containing material such as milk to the composition.

At the time of filing of the application, the invention of Patent Document 1 was made to improve upon the shortcomings of the well-known technology, which was already known as a "gel food product that is made by adding a calcium-containing material, such as milk, to a composition containing low methoxyl pectin and utilizing the reaction between the low methoxyl pectin and calcium."

In other words, in the method originally applied for above, when milk, milk powder, or other animal or vegetable proteinaceous substances were present in the gelled food, and an acidic substance was also added to obtain a refreshing sour taste and lower the pH of the gelled food, the protein in the gelled food was coagulated with acid and the tissue separated, and water syneresis occurred, resulting in a brittle gel, and it was not possible to obtain a gel with a refreshing sour taste and smooth texture, so this invention was constituted as an improvement technology to that method.

However, the method described in Patent Document 1 requires a sealed heat treatment process while adjusting the pH within a certain range, and is therefore a method with poor mobility as it cannot be easily prepared and ingested just when needed.

On the other hand, the issue of high-calorie foods is addressed in Patent Document 2, which discloses that by focusing on high-calorie medium-chain fats and using a gelling agent derived from seaweed, it is possible to provide a food with a pleasant texture, and that sugars, milk, fruit juice, flavorings, etc. may be added as needed. However, the process of heating and homogenizing the product is essential, and the technology does not constitute an easy-to-consume approach.

Patent Document 3 is filed by the same applicant as Patent Document 1 and is an application that can be considered an improvement on the technology, but the focus of the improvement is the same as that of Patent Document 2.
In other words, specific medium-chain fatty acids, which are high-calorie materials, have been added to the composition of Patent Document 1, and the manufacturing method itself, like Patent Document 1, requires a sealed heat treatment process while adjusting the pH within a certain range, so it is not in a form that can be easily ingested.

Now, in times of emergency such as the COVID-19 pandemic, demand for whey protein-containing foods is expected to grow as people become more health-conscious in their daily lives, and we can expect the market to expand in ways that are different from normal times. As mentioned above, there is a need to develop further forms of intake for whey protein-containing foods as a nutritional supplement that can be taken easily and quickly at any time without compromising its excellent digestibility and absorption properties, which include BCAAs.

Japanese Patent Application Laid-Open No. 52-151764 Japanese Patent Application Laid-Open No. 6-62771 Japanese Patent Application Laid-Open No. 8-228700

The present invention was made in consideration of the above unsolved problems, and aims to provide a method for producing a highly nutritious gel-like dessert food that makes it easy to ingest foods that contain whey protein in particular.

In order to solve the above problems, the present inventors investigated the selection of ingredients and combinations of functional ingredients for whey protein-containing foods that have the ability to form a gel in a short period of time under acidic conditions and that have a texture similar to that of a dessert.
As a result, the inventors have found that a composition composed of a specific component composition exerts the desired effects, and have completed the present invention.

The inventors first tackled the issue of selecting a material for gel formation. Pectin is a typical material that is widely used in known technology. Pectin has a structure in which sugar acids called galacturonic acid are linked together, and its gelling properties vary depending on the degree of methyl esterification of the carboxyl groups in the galacturonic acid unit structure. It is roughly divided into HM pectin with a high degree of esterification and LM pectin with a low degree of esterification. When the degree of methyl esterification increases, the electrostatic charge in the molecular structure of pectin decreases, and the interaction with calcium decreases, resulting in a decrease in gel strength. This is because hydrogen bonds are the dominant form of gel formation. Conversely, if calcium is dominant in gel formation, a strong gel is formed by a crosslinked structure due to the interaction with the carboxyl groups of galacturonic acid in pectin. In the present invention, low methoxyl pectin with an esterification degree of less than 50% was selected in anticipation of its compatibility with whey protein-containing foods (containing calcium components), its reaction speed, and its gel robustness.

Next, the inventors confirmed the characteristics and robustness of gel formation, and found that the gel was not formed when low methoxyl pectin and whey protein-containing food were mixed with water directly, and that it was difficult to form a gel immediately by mixing only one agent.
The cause of this was thought to be the inhibition of the essential elements for gel formation. In other words, it was believed that steric hindrance between the calcium ions (+) in the whey protein and the carboxyl group ions (-) in the pectin was the cause. As a countermeasure, the hypothesis was that due to the interaction of the polymers of both components, physical manipulation to increase the uniformity of dispersion was necessary, and further investigation was carried out.

As a result, it was found that a two-drug type gel preparation that can be prepared just before use could achieve the desired objective, and the present invention was completed.
Specifically, a method for producing an acidic gel dessert is provided, in which the first agent is a formulation containing a specific dispersing agent that has good affinity with low methoxyl pectin, and the second agent is a formulation containing a specific emulsifier that has good affinity with whey protein-containing foods.
Also provided is an optimum gel-forming ability improving additive to be used in the production method.

That is, according to the present invention, there are provided the following production methods and gel-forming ability improving additives (1) to (4).
(1) A method for producing an acidic gel dessert, comprising: mixing purified water with low methoxyl pectin and one or more dispersants selected from dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose and starch to produce a solution as agent 1; adding a mixture of a whey protein-containing food, an emulsifier and an acidulant to the solution as agent 2, and shaking the mixture to produce an acidic gel dessert.
(2) A method for producing an acidic gel dessert according to (1), wherein the weight ratio of the low methoxyl pectin to the dispersing agent is 1:4 to 1:7.
(3) A method for producing an acidic gel dessert according to claim 1, wherein the weight ratio of white sugar or trehalose to one or more selected from dextrin, resistant dextrin, maltodextrin, oligosaccharides and starch is 1:1 to 7:3.
(4) An additive for improving the gel-forming ability of low methoxyl pectin in the production of a gel dessert food obtained by mixing and shaking low methoxyl pectin with a whey protein-containing food, the additive being one or more types selected from dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose and starch.

According to claim 1, a method for producing an acidic gel dessert is provided, which comprises adding and shaking a solution of purified water containing low methoxyl pectin and one or more dispersants selected from dextrin, resistant dextrin, maltodextrin, refined sugar, oligosaccharides, trehalose and starch as a dispersant as a first agent, to which a mixture of a whey protein-containing food, an emulsifier and an acidulant as a second agent is added.

The technology of gelling by reacting calcium contained in whey protein-containing foods with pectin is publicly known, but as already disclosed, the present invention is structured to effectively promote the cross-linking reaction between low methoxyl pectin and calcium by dividing it into two components, and does not involve any heating or cooling processes, so that a nutritious gel dessert can be prepared and consumed just when needed with just an appropriate amount of water.

One of the conditions that affect the gel-forming ability of low methoxyl pectin is the complete dissolution in a solvent, and therefore a specific dispersant having high affinity with low methoxyl pectin is combined in advance as an agent 1. The dispersant is preferably one or more selected from dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose and starch, and the weight ratio of low methoxyl pectin to dispersant is preferably 1:4 to 1:7.
The first and second agents homogenize the whey protein-containing food with an emulsifier and an acidulant that have good affinity with the whey protein. By mixing and shaking these two agents, a gel-like dessert food can be obtained.

Here, an unexpected finding was obtained when the weight ratio of the disaccharide dispersant, white sugar or trehalose, to one or more selected from dextrin, resistant dextrin, maltodextrin, oligosaccharides and starch was adjusted to 1:1 to 7:3.
In other words, since it has become clear that red grains appear on the outside and that their texture can be enjoyed, it is possible to create a different product without adding any special additives.
In addition, components that contribute to adjusting the texture include disaccharides, and in addition to white sugar and trehalose, other examples include maltose and lactose, but white sugar or trehalose is preferred.

The gel-like dessert food obtained by the above method has high nutritional value and is excellent in taste, smoothness when ingested, and texture on the tongue.
In addition, when taste adjustment is required due to preference, it is permissible to add a specific sweetener as a taste improver. The sweetener is preferably a sugar alcohol, and among them, a material that does not impair the functionality related to foaming and solubility, which is the required level of the present invention, is selected. Representative examples include non-carbohydrate sweeteners, erythritol, maltitol, trehalose, sorbitol, mannitol, etc.

The gel-like dessert food provided by the method of the present invention is, as described above, a nutritional food based on the reaction product of low methoxyl pectin and a whey protein-containing food, and is useful not only for healthy individuals but also as a supplement in nursing and medical settings.

The present invention provides a simple and convenient manufacturing method in which a gel-like dessert can be made when needed by adding, in sequence, an appropriate amount of purified water at room temperature, a first agent composed of a specific dispersant having a high affinity for low methoxyl pectin, preferably a weight ratio of low methoxyl pectin to dispersant of 1:4 to 1:7, and a second agent composed of a specific emulsifier and acidulant having a high affinity for whey protein, which serves as a nutrient source, and shaking for about a few seconds, and can be consumed on the spot. The gel-like dessert food provided by this method is highly versatile and versatile, allowing the intake of nutritious ingredients while obtaining not only a good taste but also a suitable texture.

The present invention also includes the provision of a gel-forming ability improving additive, which is one or more of dextrin, resistant dextrin, maltodextrin, refined sugar, oligosaccharides, trehalose, and starch, as an extremely effective additive for improving the gel-forming ability of low methoxyl pectin in the production of gel dessert foods obtained by mixing and shaking low methoxyl pectin with a whey protein-containing food.

As described above, the present invention is a gel-like food to be prepared when needed that makes it easy to ingest foods containing whey protein in a dessert-like manner, and this can be achieved by using the optimal mixture composition of each of the first and second agents.
As described above, the two separate formulations are prepared just before use because this is an essential condition for ensuring a gel with stable quality and good texture.

For example, adding a whey protein-containing food to agent 1 and allowing it to soak into water will not form the desired gel. Conversely, adding low methoxyl pectin to agent 2 will not achieve the desired gel formation. Theoretically, this is an application of the property that efficient gel formation proceeds depending on the difference in shaking time between adding agent 1 and agent 2.
Specifically, first, the bulkiness between the low methoxyl pectin molecules in Agent 1 is loosened with a compatible dispersant, and the molecules are uniformly dispersed and dissolved to prepare a reaction field with the calcium ions in the whey protein in Agent 2. Agent 2 is homogenized in advance with a compatible emulsifier and acidulant so that the calcium ions in the whey protein can approach each other without steric hindrance, and then added to the aqueous solution in the presence of Agent 1.
The interaction between these two agents results in rapid gel formation, and this method does not require any operations such as heating or cooling, and the desired gel dessert food can be provided by utilizing the physicochemical properties of each of the above ingredients.

That is, according to the present invention, first, a method for producing an acidic gel dessert is provided, which comprises adding and shaking a mixture of purified water adjusted to an acidic pH range, low methoxyl pectin and one or more dispersants selected from dextrin, resistant dextrin, maltodextrin, refined sugar, oligosaccharides, trehalose, and starch, to the first agent, and then adding thereto a mixture of a whey protein-containing food, an emulsifier, and an acidulant, to the first agent.

In the present invention, the low methoxyl pectin constituting the first agent is preferably one that is composed of less than 50% methyl esters of galacturonic acid, the main component of pectin. As a dispersant for the low methoxyl pectin, one or more selected from dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose and starch are adopted, and the weight ratio of these to the low methoxyl pectin is preferably 1:4 to 1:7.

When attempting to impart a gel-like texture to the tongue with the appearance of red grains and the functional addition of a crunchy texture (a chewy texture), the weight ratio of white sugar or trehalose to one or more selected from dextrin, resistant dextrin, maltodextrin, oligosaccharides and starch is preferably 1:1 to 7:3.
Here, in order to produce this outstanding texture, the presence of a disaccharide in which two molecules of a monosaccharide are glycosidicly bonded is important. Examples of such disaccharides include maltose, cellobiose, lactose, sucrose, white sugar, and trehalose, with white sugar or trehalose being the most preferred in terms of their balance with dispersibility.

The whey protein-containing food product composed of two ingredients is a whey protein concentrate. Here, whey protein is a protein derived from milk. Milk is about 87% water, and the remaining 13% contains the five major nutrients of carbohydrates, proteins, lipids, minerals, and vitamins, but about 3.5% of the weight of milk is protein. The protein is composed of two types: 80% casein and 20% whey protein. Whey protein is liquid. The subject of the present invention is a concentrate produced by the WPC method, which is obtained by separating lactose, minerals, and vitamins from whey and recovering and powdering the protein.
Here, WPC (Whey Protein Concentrate) is also called concentrated whey protein or concentrated membrane processing method, and is the most popular whey. As mentioned above, it is a manufacturing method in which the raw whey is filtered and further concentrated, and it allows you to obtain not only protein but also nutrients such as vitamins and minerals.

Furthermore, as the emulsifier used in the second agent to homogenize the whey protein-containing food, glycerin fatty acid esters can be preferably used in terms of affinity, and examples thereof include glyceryl arachidate, glyceryl isostearate, glycerin oleate (1), wheat germ oil fatty acid glyceride, mixed fatty acid triglyceride, glyceryl diisopalmitate, glyceryl dioleate, dihydrogenated soybean oil fatty acid glyceryl, glyceryl dimyristate, dicottonseed oil fatty acid glyceryl, hydrogenated soybean oil fatty acid glyceryl, glyceryl stearate malate, glyceryl sesquioleate, tri(capryl, capric acid ) Glycerin, triglyceride tritallowate, glycerin trimyristate, tricocoate glyceryl, saturated fatty acid glyceride, saturated fatty acid glyceride (2) and other glycerin fatty acid esters, diglyceryl isostearate, diglyceryl oleate, diglyceryl stearate, diglyceryl diisostearate, tetraglyceryl oleate, tetraglyceryl laurate, hexaglyceryl oleate, hexaglyceryl laurate, decaglyceryl laurate, decaglyceryl diisostearate, decaglyceryl decaoleate and other polyglycerin fatty acid esters, polyoxyethylene isostearate Preferred examples include polyoxyethylene glycerin fatty acid esters such as polyoxyethylene glyceryl triisostearate, polyoxyethylene glyceryl oleate, and polyoxyethylene glycerin monostearate. Among these, the most preferred are medium-chain fatty acid monoglycerides, diglycerides, and triglycerides having 6 to 12 carbon atoms, and these may be used alone or in combination of two or more kinds.

In addition, as a stabilizer that can be appropriately used as an auxiliary for the above emulsifier of the present invention, sorbitan fatty acid esters are suitable, and examples of suitable examples include sorbitan fatty acid esters such as sorbitan sesquiisostearate, sorbitan sesquioleate, sorbitan trioleate, and sorbitan coconut oil fatty acid, and polyoxyethylene sorbitan isostearate (20E.0), polyoxyethylene sorbitan trioleate (20E.0), polyoxyethylene sorbitan tristearate (20E.0), polyoxyethylene sorbitan hexastearate, polyoxyethylene sorbitan beeswax, polyoxyethylene coconut oil fatty acid sorbitan (20E.0), and polyoxyethylene sorbitan monooleate (6E.0).

Whey protein concentrates have a naturally bad taste, so they are usually processed to make them easier to consume by adding flavors, sour ingredients, citric acid, L-tartaric acid, malic acid, and/or salts such as sodium. The addition of fruit juice powder is also acceptable.

The above technology provides gel-like dessert foods with the desired texture, but taste varies from person to person and is a function of preference. In this regard, by adjusting the sweetness, it is possible to provide foods that are almost optimal. In the present invention, non-carbohydrate sweeteners and sugar alcohols can be used in combination as long as they do not impair the gel-forming function. Examples of such sweeteners include, but are not limited to, fructose, xylitol, D-xylose, D-sorbitol, glucose, maltitol, maltose, D-mannitol, and erythritol.

In addition, vitamins, moisturizers, functional ingredients, flavorings, etc. can be added to the whey protein-containing food of the present invention as necessary, provided that the effects of the present invention are not impaired.

The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited to these examples.

<Test Example 1> Basic experiment 1 Performance of selected dispersants (test method)
The gel forming ability and other properties of the dispersant composed of one agent selected and specified in the present invention were evaluated by the following procedure.
(1) Test Samples The following dispersants were used as single-component dispersants: dextrin (MAX 1000; Matsutani Chemical Industry Co., Ltd.), resistant dextrin (FIDEX 85; Samyang Co., Ltd.), maltodextrin (TK-16AG; Matsutani Chemical Industry Co., Ltd.), refined white sugar (refined white sugar FNS; Fuji Nippon Sugar Co., Ltd.), oligosaccharide (oligotose (powder); Sanwa Starch Co., Ltd.), trehalose (Treha; Hayashibara Co., Ltd.), and starch (NSP-B1; Nippon Starch Chemical Co., Ltd.).
(2) Water temperature: 9°C to 12°C (cold water)
(3) Room temperature: 20°C
(4) Operating method: Agents 1 and 2 disclosed in Tables 1 and 2 were subjected to the test.
As described in the technical disclosure and explanation in paragraphs "0022" and "0033," the desired gel cannot be formed by simultaneously mixing the first and second agents, so it is essential to follow the procedure below of mixing the second agent after preparing the first agent. Also, it has been confirmed that when no dispersant is added, the desired gel will not be formed even if the procedure below is followed.
1) Put 200ml of cold water into a shaker and add Agent 1.
2) Close the lid, hold the lid and rotate it 10 times, then shake vertically for 15 seconds.
3) Once part 1 has been dissolved, remove the lid and add part 2 to the shaker containing the solution.
4) Close the lid, hold the lid and rotate it 10 times, then shake vertically for 15 seconds.
5) Remove from shaker onto a small plate.
6) Leave it for 15 minutes and check for water release.

(5) Recorded data Based on the optimal formula (standard), the verified formula is scored as follows.
The final evaluation will be carried out by calculating and allocating the average points obtained by three panelists for each evaluation item listed below three times.
"Surface smoothness" (-1: Rough with many bumps ←→ +1: Liquid)
"Smoothness of texture" (-1: rough ←→ +1: sticks to the mouth)
"Spoon marks" (-1: No spoon marks left ←→ +1: The more corners remain, the more marks there are)
"Thickness" (-1: Liquid falls when shaker is tilted ←→ +1: No thickness)
"Water release after 15 minutes of standing" (-1: yes, 0: no)

(Results and discussion)
The results are shown in Table 3. Gel formation was efficiently achieved in all seven types of dispersant used, and it was confirmed that they are suitable as dispersants constituting a single agent.
However, each gel has its own characteristics, and among them, starch is inferior in terms of smoothness (surface and texture) compared to when other dispersants are used. Taking into account preference, it may be necessary to use starch in combination with other dispersants as appropriate.
It was confirmed that with refined sugar, a gel resembling pseudo-fruit pulp appeared, where the gel aggregates were formed, while with trehalose, smaller gel aggregates appeared more uniformly than with refined sugar. This suggests that the scope of options for selecting dispersants can be expanded not only to adjust gel strength and speed, but also to impart differences in appearance and texture.

<Test Example 2> Basic experiment 2: Effect of combined use of selected dispersants (Test method)
Based on the results of Test 1, the effect of combined use was confirmed. In particular, of the seven types of ingredients that were ranked, two ingredients that were deemed to require performance improvement as a result of the overall evaluation were selected: "sugar and maltodextrin (TK-16AG)." The amount of one was fixed, and the ratio of the other was varied to verify the combined effect of each evaluation item.
(1) Test sample As a dispersant consisting of one agent, maltodextrin (TK-16AG; Matsutani Chemical Industry Co., Ltd.) and refined white sugar (Refined White Sugar FNS; Fuji Nippon Sugar Co., Ltd.) were fixed and used in combination with other dispersants.
The compositions are disclosed in Tables 4 and 5.
"Combination to check"
The percentages below indicate the compounding ratio of each drug to the total prescription.
1) Type 1 White sugar: Dispersant (6 types) = 20%: 55.425%
6 types; dextrin, resistant dextrin, maltodextrin, oligosaccharides, trehalose, starch 2) Type 2 Maltodextrin: Dispersant (6 types) = 55.425%: 20%
6 types: dextrin, resistant dextrin, white sugar, oligosaccharides, trehalose, starch. (2) Water temperature, (3) Room temperature, and (4) Operation method were the same as in Test 1.

(Results and discussion)
The results are shown in Tables 6 to 9.
1) Type 1: White sugar: dispersant (6 types) = 20%:55.425% The combination of the two dispersants used in this test all formed the desired gel. When using dispersants with high sugar content (oligosaccharides, trehalose) in combination, the combination of the two tended to increase the smoothness.
Compared with Test Result 1, the gel state improved in all cases, and the behavior during gel formation (smoothness, gel strength, water release) tended to improve in all cases. In the case of starch, the improvement was remarkable, and the significance of using it in combination was clearly recognized.
When white sugar was combined, especially when it was used in combination with resistant dextrin, trehalose, or starch, the appearance of red particles was relatively frequent.

2) Type 2 Maltodextrin: Dispersant (6 types) = 55.425%: 20% In this test, all of the combinations of the two dispersants formed the desired gel. The texture and surface smoothness tended to be improved with the combination of the two.
Compared to Test Result 1, although the powdery texture remained, the gelling behavior (smoothness, gel strength, and syneresis) when using starch tended to be improved.
In addition, when they were used in combination, the formation of red particles tended to decrease. In particular, trehalose tended to homogenize the red particles, and the reduction was at the same level as with dextrin. It was also suggested that the texture and feel on the tongue can be adjusted by changing the combination of dispersants to determine whether the texture of the particles is retained or reduced.
When combined with white sugar or trehalose, red particles tend to form. Maltodextrin-based dispersants tend to have better solubility than when combined with white sugar.
This suggests that the use of a dispersant in combination can allow for a variety of texture adjustments.

<Test Example 3> Basic Experiment 3: Examination of the amount ratio of dispersing agents related to the occurrence of red particles Through the examination of Test Examples 1 and 2, it was found that the presence of disaccharides such as white sugar and trehalose is related to the occurrence of red particles. Since it is significant in terms of achieving variation in texture, we decided to verify the amount ratio of other dispersing agents to white sugar or trehalose.
(1) Test Samples In the composition of Table 11, the following quantitative ratios were verified.
1) White sugar or trehalose: maltodextrin = 50:50
2) White sugar or trehalose: maltodextrin = 70:30
(2) Water temperature, (3) room temperature, and (4) operating method were the same as in Test 1.

(Results and discussion)
The results are shown in Table 11.
Taking into account the results of Test Example 1, the occurrence of red particles was examined at five ratios of "white sugar or trehalose:maltodextrin."
The results of this study showed that if the dispersing agent, white sugar or trehalose, was not used, red particles would not appear; if the content was 26% or less, red particles were unlikely to appear; and if the content was 50% or more, red particles would appear regardless of their size or quantity.
The appearance of the red particles also allows the user to experience two different textures at once: the red particles immediately after the gel is formed have a crunchy texture, which is different from the smooth gel that surrounds them.
In this way, we found that when creating two different textures at once, it is possible to adjust the texture by adding more than 50% refined sugar or trehalose.

Regarding gel foods, there are attempts to use specific additives as described in Patent Documents 1 to 3 , and while some degree of success has been achieved, these technologies are provided as a dessert-like luxury item rather than as a proactive nutritional supplement, and are similar but different from the focus of the present invention. Needless to say, these technologies are insufficient to simultaneously solve all of the above problems.

That is, according to the present invention, there are provided the following production methods and gel-forming ability improving additives (1) to (4).
(1) A method for producing an acidic gel dessert, comprising: mixing purified water with low methoxyl pectin and one or more dispersants selected from dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose and starch to produce a solution as agent 1; adding a mixture of a whey protein-containing food, an emulsifier and an acidulant to the solution as agent 2, and shaking the mixture to produce an acidic gel dessert.
(2) A method for producing an acidic gel dessert according to (1), wherein the weight ratio of the low methoxyl pectin to the dispersing agent is 1:4 to 1:7.
(3) A method for producing an acidic gel dessert according to claim 1, wherein the weight ratio of white sugar or trehalose to one or more selected from dextrin, resistant dextrin, maltodextrin, oligosaccharides and starch is 1:1 to 7:3 .

Claims (4)

A method for producing an acidic gel dessert by adding a mixture of low methoxyl pectin and one or more dispersants selected from dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose, and starch to purified water as a first agent, and then adding a mixture of a whey protein-containing food, an emulsifier, and an acidulant to the first agent and shaking the mixture. The method for producing an acidic gel dessert according to claim 1, wherein the weight ratio of low methoxyl pectin to dispersing agent is 1:4 to 1:7. The method for producing an acidic gel dessert according to claim 1, wherein the weight ratio of white sugar or trehalose to one or more selected from dextrin, indigestible dextrin, maltodextrin, oligosaccharides and starch is 1:1 to 7:3. An additive for improving the gel-forming ability of low methoxyl pectin in the production of gel dessert foods obtained by mixing and shaking low methoxyl pectin with a whey protein-containing food, the additive being one or more of dextrin, resistant dextrin, maltodextrin, white sugar, oligosaccharides, trehalose, and starch.