JP4484759B2 - High protein gel food - Google Patents

Description

  The present invention relates to a high protein gel food containing a sufficient amount of protein for protein supplementation, and more particularly to a high protein gel food having good elasticity and flavor.

  There are various forms of processed foods for the purpose of supplementing proteins. In recent years, protein supplemented beverages, protein supplemented jelly beverages and the like prepared so that proteins can be consumed more easily have been marketed.

  In particular, due to changes in food forms in recent years, gel-like foods such as jelly drinks that have a meal-substituting function have been supported by consumers, and among them, gel-like foods that can supply more protein as nutrients are desired. It has been.

  Gel-like foods are prepared in a gel form mainly using thickening polysaccharides called gelling agents. Gelatin gum, agar, carrageenan, xanthan gum, locust bean gum, etc. are known as gelling agents used in gel-like foods. It has been.

  For example, in the following patent document 1, the present inventors are filled in a flexible container having a mouthpiece that can be covered and gelled to the extent that fluidity is not impaired by a gelling agent. Disclosed is a jelly-like food or drink characterized by containing a collagen peptide. In this document, one or two kinds selected from agar, glucomannan, curdlan, gellan gum, and pectin are used as gelling agents. The use of the above is described. Moreover, in the following patent document 2, the acidic gel-like food characterized by containing the insolubilized protein obtained by heat-denaturing a raw material protein, and gellan gum of a gel state, and being adjusted so that it may become acidic. Disclosure.

  Patent Document 3 listed below contains a) a heat-denatured fine whey protein, b) a composition containing microcrystalline cellulose and / or microfibrous cellulose, and c) a gelling agent for forming a gel. A gel food that can be distributed at room temperature is disclosed. And as a gelling agent, one kind selected from agar, deacylated gellan gum, native gellan gum, carrageenan, xanthan gum, locust bean gum, pectin, silly seed gum, tamarind seed polysaccharide, glucomannan, tara gum, and guar gum It is described that they are used in combination to form two or more kinds of gels.

In the following Patent Document 4, carbohydrates 30 to 90% by weight, lipids 5 to 40% by weight, proteins 2 to 60% by weight, organic acids 0.2 to 5% by weight, organic acid salts 0.2 to 5% by weight, A gel-like product of an emulsified mixture of 10 to 50% by weight of a total amount of each component (based on dry weight) of 0.2 to 5% by weight of an emulsifier and 0.2 to 5% by weight of a gelling agent and 50 to 90% by weight of water. The gel-like material has a pH in the range of 3.3 to 4 and is formed from a composite gel of a protein isoelectric point gel and a heat-soluble gel by a gelling agent. A gel food for complex feeding is disclosed. As a gelling agent, it is described that at least one selected from the group consisting of pectin, farseleran, carrageenan, agar, locust bean gum, guar gum and gum arabic is used.
JP 11-75726 A JP 2004-248544 A JP 2004-340442 A WO 99/34690

  As described above, various gelling agents are used in gel foods, but many of the conventional protein-containing gel foods are suitable for jelly drinks and foods for persons with difficulty in chewing / swallowing. Therefore, the gel strength was low so that it could be eaten easily.

  For this reason, conventional protein-containing gel foods can be swallowed with little chewing, and the food texture is not enjoyable, and the food texture is not satisfactory. It was.

  Therefore, the object of the present invention is to contain a sufficient amount of protein for protein supplementation, easily eaten as a meal substitute, and have good elasticity and flavor that can enjoy the texture as a food. The object is to provide a high protein gel food.

In order to achieve the above object, the high protein gel food of the present invention contains 3 to 15% by mass of soybean peptide with respect to the entire gel food , and 0.08 to 0.8 of gellan gum as a gelling agent. mass%, carrageenan 0.21 to 1.05 wt%, a glucomannan from 0.14 to 0.7 wt%, locust bean gum containing 0.084 to 0.42 wt%, and gel strength, base When a gel breaks in a compression test using a rheometer under the measurement conditions of a 7.8 mm height isosceles triangle side shape, a 19 mm wide plunger, a moving speed of 300 mm / min, and an entry distance of 10 mm The breaking strength is 23 to 600 g , and the pH is 2 to 3.8 .

The high protein gel food of the present invention is a gel food having good shape retention, elasticity, flavor and the like that allows the food texture to be enjoyed as food by setting the above-mentioned predetermined gel strength. it can. In addition, because it contains soy peptide as a protein material, it not only excels in digestion and absorption, but also promotes various types of lipid metabolism, fatigue recovery, basal metabolism, muscle enhancement, diet-induced heat metabolism, etc. A bioactive effect can also be expected.
In addition, by containing the above-mentioned predetermined amounts of gellan gum, carrageenan, glucomannan and locust bean gum, a gel having good shape retention, elasticity, flavor and the like even if it contains a sufficient amount of protein for protein supplementation Food product.
Furthermore, since the pH is 2 to 3.8, microbial safety is enhanced, storage stability is improved, and a high protein gel food having an appropriate acidity and flavor can be obtained.

  In this invention, it is preferable to contain 0.6-9 mass% of dietary fiber with respect to the whole gelatinous foodstuff, and the said dietary fiber is inulin, pectin, sodium alginate, hemicellulose, guar gum, cellulose, chitin, chitosan. , Lignin, glucan, agar, indigestible dextrin, polydextrose, guar gum degradation product, psyllium seed coat, wheat bran, acacia gum, corn fiber, and beet fiber are more preferable.

  According to these, it can be set as the high protein gel-like foodstuff which has a more favorable food texture and flavor.

  ADVANTAGE OF THE INVENTION According to this invention, the high protein gel-like foodstuff which contains sufficient quantity of soybean peptide excellent in digestibility absorption as a protein supplement food, and can be eaten easily as a meal substitute can be provided. In addition, the high protein gel food of the present invention has a good flavor, and unlike conventional beverage-type protein-containing gel foods, has good shape retention and elasticity, You can enjoy the texture as a food, and you can feel more strongly that you ate.

  The soy peptide used as a protein material in the present invention is a peptide obtained by enzymatic degradation of soy protein extracted from soybean, and not only has excellent digestibility, but also promotes lipid metabolism, fatigue recovery, for example. It is known to have various physiological activities such as promotion of basal metabolism, muscle strengthening, promotion of diet-induced thermal metabolism, improvement of relaxation effect, improvement of stress resistance (Pharmaceutical Journal 113 (4) 334 -342 (1993), Journal of Soy Protein Nutrition Research Vol. 12, 80-84 (1991), Soy Protein Nutrition Research Vol. 12, 91-94 (1991), Soy Protein Nutrition Research Vol. 13, Vol. 50-58 (1992), Journal of Soy Protein Nutrition Research Society, Vol. 11, 98-103 (1990), etc.).

  The soy peptide used in the present invention is usually obtained by enzymatic degradation of defatted soy milk or separated soy protein. In the present invention, those having an average molecular weight of 300 to 5,000 are preferably used, and those having an average molecular weight of 500 to 1,000 are more preferably used. Such soybean peptides are commercially available, for example, trade name “High New DC7”, trade name “High New DC6” (all manufactured by Fuji Oil Co., Ltd.), trade name “SE70M” (manufactured by DMV), etc. Can be used.

  The high protein gel food of the present invention contains 3 to 15% by mass, preferably 4 to 10% by mass, and more preferably 5 to 8% by mass of the soybean peptide with respect to the entire gel food. When the content of soybean peptide is less than 3% by mass, the amount of protein intake is insufficient for the purpose of protein supplementation, which is not preferable. On the other hand, if the soy peptide exceeds 15% by mass, the flavor peculiar to soy peptide is strong, which is not preferable in terms of flavor.

Also, high protein gelled food product of the present invention, the gel strength Ri 23~600g der, gel strength is more preferably 37～169G. If the gel strength is less than 23 g, gel formation is insufficient and sufficient shape retention and good texture cannot be obtained. On the other hand, if the gel strength exceeds 600 g, the gel becomes too hard and unpleasant texture is unfavorable.

In the present invention, the gel strength means the breaking strength of a gel in a compression test using a rheometer (manufactured by Sun Scientific: CR-500DX), and the gel is broken under the following measurement conditions. The breaking strength (g) is measured three times, and the average value is obtained.
-Leave the gel to be measured at a water temperature of 16 ° C for 1.5 hours or longer.
-Atmosphere temperature at the time of measurement is 20-25 degreeC.
Plunger: Plunger with the shape shown in FIG. 1 (side shape is isosceles triangle with base (a) 7.8 mm, height (b) 8 mm, width (c) 19 mm)
・ Movement speed 300mm / min ・ Entry distance 10mm

  Moreover, in this invention, it is preferable to contain 0.6-9 mass% of dietary fiber with respect to the whole gelatinous foodstuff, and it is more preferable to contain 1-7 mass%.

  Examples of the dietary fiber include inulin, pectin, sodium alginate, hemicellulose, guar gum, cellulose, chitin, chitosan, lignin, glucan, agar, indigestible dextrin, polydextrose, guar gum degradation product, psyllium husk, wheat bran, acacia gum, Examples thereof include corn fiber, beet fiber, microcrystalline cellulose, carboxymethyl cellulose, vegetable gum, mucilage, seaweed polysaccharide, chondroitin sulfate and the like. Among them, inulin, pectin, sodium alginate, hemicellulose, guar gum, cellulose, chitin, chitosan, lignin, glucan, agar, indigestible dextrin, polydextrose, guar gum degradation product, psyllium seed coat, wheat bran, acacia gum, corn fiber, beet It is preferable that it is 1 type, or 2 or more types chosen from the fiber. For example, it is preferable to use inulin because it can mask an unfavorable flavor of soy peptide to improve aftertaste and provide a smooth texture.

  In the present invention, the above-exemplified dietary fiber can be used as it is, but if necessary, physical treatment such as fine grinding, chemical treatment such as enzyme treatment, chemical modification or synthesis, and biological treatment such as enzyme. You may use what was processed. In the present invention, gellan gum, carrageenan, glucomannan and locust bean gum are not included in dietary fiber because of the relationship with the gelling agent described later.

Further, as a gelling agent in the present invention, gellan gum, carrageenan, Ru with glucomannan and locust bean gum. For example, carrageenan can act synergistically with glucomannan and locust bean gum to impart good elasticity to a high protein gel food. Gellan gum can also give crispness to high protein gel foods. Furthermore, since gellan gum and carrageenan have good flavor, a product with a good flavor can be obtained.

  In the present invention, the type of gellan gum is not particularly limited, and any of deacylated gellan gum and native gellan gum can be used.

  Carrageenan is classified into eight (κ, λ, ι, μ, ν, θ, ξ, π) due to the difference in structure. In the present invention, κ-carrageenan is preferably used.

The high protein gel food of the present invention is 0.08 to 0.8% by mass of gellan gum, 0.21 to 1.05% by mass of carrageenan, and 0.14 to 1.04 of glucomannan with respect to the entire gel food. 0.7% by mass, locust bean gum 0.084-0.42% by mass, gellan gum 0.08-0.2% by mass, carrageenan 0.21-0.54% by mass, glucomannan 0 It is more preferable to contain .14-0.36 mass% and locust bean gum 0.084-0.216 mass%.

  For example, if the gellan gum content is too small, the shape retention is reduced, water separation increases, and if the gellan gum content is too large, the texture becomes unpleasant. Moreover, when there is too little content of carrageenan, glucomannan, and locust bean gum, shape retention property will fall, and when too much, since it will become a rubbery texture, it is unpreferable.

  The high protein gel-like product of the present invention contains a predetermined amount of gellan gum, carrageenan, glucomannan and locust bean gum, thereby suppressing water separation and having sufficient shape retention, A flavor can be imparted.

  In addition, the high protein gel food of the present invention includes sugars, high-intensity sweeteners, vitamins, minerals, fruit juices, flavorings, colorants, seasonings, pH adjusters, and the like as components other than those described above. It can contain suitably. There is no restriction | limiting in particular in these addition orders and addition methods.

  For example, saccharides are used as seasonings, and examples thereof include glucose, sucrose, fructose, sugar, maltose, lactose, isomerized sugar, trehalose, erythritol, xylitol, sorbitol, maltodextrin and the like. Examples of the high-intensity sweetener include aspartame, stevia, acesulfame K, sucralose, thaumatin and the like. These can be used alone or in combination of two or more.

  In addition, vitamins such as vitamin A, vitamin B, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid, choline , Folic acid, inositol, niacin, paraaminobenzoic acid (PABA) and the like can be exemplified, and these can be used alone or in combination of two or more.

  Examples of minerals include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate and the like, and these can be used alone or in combination of two or more. In particular, soluble calcium such as calcium lactate is necessary for the gelation of the gelling agent. The amount of soluble calcium added is preferably 0.05 to 0.5 mass% with respect to the entire gel food from the viewpoint of flavor and the like.

  As the pH adjuster, various acidulants such as citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, and salts thereof can be used. In the present invention, it is preferable that the pH of the high protein gel food is adjusted to be acidic with a pH adjuster in order to enable sterilization under mild conditions. Specifically, it is preferably adjusted to pH 2 to 3.8, and particularly preferably adjusted to pH 3.6 to 3.8 from the viewpoint of flavor. If the pH exceeds 3.8, the number of types of microorganisms that can grow is increased, increasing the risk of food hygiene, which is not preferable. If the pH is less than 2, the acidity becomes too strong, which is not preferable.

  The high protein gel food of the present invention can be obtained by mixing the soybean peptide, each gelling agent, and other components described above as necessary, followed by gelation. Specifically, gellan gum, carrageenan, glucomannan and locust bean gum are dispersed in water and heated to prepare a gel solution, and then a soy peptide and other ingredients as necessary are added to prepare a mixed solution To do. The soybean peptide and the other components described above may be added separately to the gel solution after being dispersed and heated and dissolved, or may be added directly to the gel solution.

  And after filling said mixture into a packaging container, gelatinization advances by cooling and the high protein gel-like foodstuff of this invention can be obtained. At this time, it is preferable to dispense so that a minimum of about 4 g of protein can be ingested in one meal.

  Although it does not specifically limit as a packaging container, The container suitable for eating a high protein gel food is preferable, and paper, plastic, aluminum foil, vinyl etc. can be illustrated preferably as a container raw material. Further, the form of the container is not limited as long as it is a form suitable for eating gelled food, and examples thereof include three-sided seals, gusset pillows, casing packaging, and pouches.

  The high protein gel food of the present invention may be sterilized as necessary. As a sterilization method, a method of heat sterilization before filling into a container and hot-packing, a method of heat sterilization after filling and sealing, In addition, any method such as aseptic filling in which the high protein gel food is heat sterilized before filling into the container and then filled under aseptic conditions is possible.

  Using the raw materials shown in Table 1, the amount of gelling agent (gellan gum, carrageenan, glucomannan and / or locust bean gum) to the whole high protein gel food is varied at the ratios shown in Tables 2-5. A prepared liquid was prepared. The soy peptide is the product name “High New DC7” (Fuji Oil Co., Ltd.), the gellan gum is the product name “Kelcogel” (manufactured by Saneigen FFI), and the carrageenan is the product name “Carrageenin CSK-2” (Sanei) Glucomannan used the trade name “Rolex RS” (manufactured by Shimizu Chemical Co., Ltd.), and Locust bean gum used the trade name “RL-200-J” (manufactured by Sanki Co., Ltd.).

  Each formulation is cooled and gelled to obtain high-protein gel foods, and each sample is subjected to sensory evaluation with the following evaluation criteria for shape retention, elasticity, water separation, and flavor by seven panelists. Went. Shape-retaining property (◎: It does not collapse with some impact and can be held in hand, ○: It does not collapse with small impact, △: It is self-supporting, but it collapses even with cracks and small impact, ×: Gelled Immediately collapses and is not self-supporting), elasticity (◎: state of tight chewing response, ○: state of slight chewing response, △: chewing sensation, but fragile or bossy State that is too hard, ×: State that collapses immediately, water separation (◎: almost no water separation, ○: state that water separation occurs over time, △: normal water separation is slight, but water separation due to cracks and impacts Occurrence state, x: state where there is a flicker and water separation, flavor (◎: good, ○: normal, Δ: somewhat bad, ×: bad).

In addition, the gel strength was measured by measuring the rupture strength (g) when the gel ruptured under the following measurement conditions by a compression test using a rheometer (manufactured by Sun Science: CR-500DX) three times, and using the average value. Asked.
-The gel to be measured at a water temperature of 16 ° C was left for 1.5 hours or longer.
-Atmospheric temperature at the time of measurement was 20-25 degreeC.
Plunger: Plunger with the shape shown in FIG. 1 (side shape is isosceles triangle with base (a) 7.8 mm, height (b) 8 mm, width (c) 19 mm)
・ Movement speed 300mm / min ・ Entry distance 10mm
The result is combined with Tables 2-5, and is shown.

  From Table 2, it can be seen that Samples 1 to 11 using κ-carrageenan and locust bean gum as gelling agents have a bad flavor. Moreover, it turns out that the samples 1-4 with few compounding quantities of a gelatinizer are also inferior in shape retention, elasticity, and water separation.

  Moreover, it can be seen from Table 3 that Samples 12 to 16 using gellan gum and locust bean gum as gelling agents are inferior in all of shape retention, elasticity, water separation and flavor.

  Table 4 also shows that Samples 17 to 19 using gellan gum, locust bean gum and xanthan gum as gelling agents are inferior in shape retention, elasticity, water separation and flavor.

  On the other hand, from Table 5, by using gellan gum, κ-carrageenan, glucomannan and locust bean gum as gelling agents, it has moderate shape retention and elasticity, low water separation and high flavor. It turns out that a protein gel food is obtained. In particular, it can be seen that the sample having the gel strength specified in the present application has a good sensory evaluation.

Using the raw materials shown in Table 6, preparation solutions were prepared by changing the blending amount of dietary fiber (inulin) with respect to the whole high protein gel food at 0 to 10% by mass, and using the same method as in Example 1, A gel food was obtained. For each sample, sensory evaluation and gel strength measurement were performed in the same manner as in Example 1. The results are shown in Table 7.

  From Table 7, it can be seen that a high protein gel food having better shape retention, elasticity, water separation and flavor can be obtained by blending inulin.

  The high protein gel food of the present invention is suitable as a meal substitute for the purpose of protein supplementation.

It is a schematic diagram which shows the plunger used when measuring gel strength using a rheometer.

Explanation of symbols

1. Plunger

Claims (3)

3-15% by mass of soybean peptide with respect to the whole gel food , 0.08-0.8% by mass of gellan gum, 0.21-1.05% by mass of carrageenan, glucomannan as gelling agents 0.14 to 0.7% by mass, locust bean gum 0.084 to 0.42% by mass, and the gel strength is an isosceles triangular side shape having a base of 7.8 mm and a height of 8 mm, and a width. In a compression test using a rheometer performed under measurement conditions of a 19 mm plunger, a moving speed of 300 mm / min, and an entry distance of 10 mm, the breaking strength when the gel broke was 23 to 600 g , and the pH was 2 to 3.8. A high protein gel food characterized by   The high protein gel food according to claim 1, comprising 0.6 to 9% by mass of dietary fiber based on the whole gel food.   The dietary fiber is inulin, pectin, sodium alginate, hemicellulose, guar gum, cellulose, chitin, chitosan, lignin, glucan, agar, indigestible dextrin, polydextrose, guar gum degradation product, psyllium husk, wheat bran, acacia gum, corn The high protein gel food according to claim 2, wherein the food is one or more selected from fiber and beet fiber.

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