JP4705487B2 - Method for producing gellan gum-containing food composition - Google Patents

Description

  The present invention relates to a method for producing a food composition containing 0.002 to 0.44% by weight of gellan gum. Furthermore, the present invention relates to a method for producing the composition in which insoluble solids are dispersed and the composition.

  Gellan gum is a gelling agent used for gelled foods such as jelly, water candy and jam-like foods. Patent Document 1 describes a method in which a gellan gum solution is filled in a container, cooled and gelled, and a consumer shakes the container to break the gel and impart fluidity. However, in this method, the gel inside the can is crushed during transportation, or only a part of the gel is crushed because the consumer smashes the gel by shaking the final product. For this reason, it is difficult to make a fluid gel in a constant state.

  Patent Document 2 discloses a method for producing a fluid gel by cooling an aqueous solution containing gellan gum and dissolved under heating and stirring to a gel point or lower while stirring.

  When dissolving gellan gum, it is necessary to dissolve by stirring at 70 to 90 ° C., for example. In addition, the gel point of gellan gum is usually around 35 ° C. (these temperatures are also affected by other components added, calcium, sodium salts, sugar content, and fruit juice content). Therefore, in order to use gellan gum as a gelling agent, a step of cooling an aqueous solution containing gellan gum and dissolved under heating and stirring to the gel point or lower while stirring is necessary. This cooling requires enormous energy loss and treatment. It was necessary to extend the time. Further, in mass production, since the preparation tank needs to be cooled, there is a problem that the equipment that can be manufactured is limited.

Therefore, in order to omit the cooling step when producing the gel having fluidity, a method of dissolving the raw materials relating to production at room temperature, a method of mixing water (cooling water or room temperature) after high temperature dissolution, etc. can be considered. Then, gellan gum forms a large gel locally in a low temperature and high concentration state, and the size becomes non-uniform, making it difficult to make a fluid gel in a constant state.
JP 5-268918 JP 7-284652 A

  The present invention relates to a method for producing a food composition containing 0.002 to 0.44% by weight of gellan gum. More specifically, when a product is delivered to the consumer, a gel having a viscosity suitable for food, particularly for beverages, is formed without any special treatment, and special cooling equipment for mass production. The insoluble solid content is obtained by uniformly dispersing the insoluble solid content in the gel produced by the production method. It relates to a contained beverage.

  The present invention comprises (1) (a) a gellan gum aqueous solution and (b) a cation-containing aqueous solution mixed at an effective temperature under stirring at an effective rotational speed; and (2) effective in gel formation. Adjusting the pH under stirring at an effective rotation speed for gel formation at a temperature of 0.002 to 0.44% by weight, preferably 0.004 to 0.4% by weight, more preferably 0.004 to 0.2% by weight, even more preferably Provided is a method for producing a food composition containing 0.02 to 0.08 wt% gellan gum.

  In the present specification, gellan gum refers to a linear heteropolysaccharide composed of four sugar repeating units of glucose, glucuronic acid, glucose, and rhamnose, which is fermentatively produced by the non-pathogenic microorganism Pseudomonas elodea. . Depending on the presence or absence of deacetylation treatment, two types of gellan gums with different physical properties, deacylated gellan gum and native gellan gum, can be obtained. Although any gellan gum can be used in the production method of the present invention, it is particularly preferable to use a deacylated gellan gum. Gellan gum has been confirmed to be safe for the human body. Gels produced using gellan gum have advantages such as easy gel formation and high transparency, are excellent in heat resistance, acid and alkali resistance, and enzyme resistance, and various components can be added.

  In the gellan gum-containing composition of the present invention, it is preferable to add gellan gum in an amount of 0.002 to 0.44% by weight, preferably 0.004 to 0.4% by weight, more preferably 0.004 to 0.2% by weight, and even more preferably 0.02 to 0.08% by weight. When it is 0.002% by weight or less, gelation does not occur, while when it is 0.44% by weight or more, the gel is too hard, and in any case, a fluid gel cannot be obtained. Moreover, when it is 0.002% by weight or less, when the solid content is suspended in the gel, it is precipitated unless the solid content is lightened. Further, when the gellan gum concentration is high, it is difficult to produce a uniform gel, and the texture is closer to jelly than to beverage. In this specification, the density | concentration of gellan gum is represented by weight% in conversion of the amount of gellan gum in the gelatinizer to be used.

  In the present invention, gellan gum 0.002-0.44% by weight, preferably 0.004-0.4% by weight, more preferably 0.004-0.2% by weight, and even more preferably 0.02-0.08% by weight, a composition containing the same viscosity as the composition A composition having Thus, for example, when measured using the method described in Example 1 below, the viscosity is 1.5 to 480.0 mPa · s, preferably 2.0 to 185.0 mPa · s, more preferably 2.0 to 130.0 mPa · s, More preferably, a composition having a viscosity of 3.0 to 40.0 mPa · s is also included in the composition containing 0.002 to 0.44% by weight of gellan gum. For compositions containing gelling agents and thickeners other than gellan gum, which will be described later, as long as gellan gum in the above range is included and / or included in the above viscosity range, 0.002 to 0.44% by weight of gellan gum is included in the composition. included. From the viewpoint that the present invention is a food composition, specifically a beverage, and more specifically, a method for producing an insoluble solid-dispersed beverage, when measured using the method described in Example 1 below, It is desirable to obtain a viscosity of 185 mPa · s, preferably 2.0 to 185.0 mPa · s, more preferably 2.0 to 130.0 mPa · s, and even more preferably 3.0 to 40.0 mPa · s. If the viscosity is low, insoluble solids precipitate, while if the viscosity is high, it is heavy and difficult to drink.

  Gelation of gellan gum involves cations such as calcium and sodium and pH. Therefore, the gellan gum aqueous solution is gelated by mixing the gellan gum aqueous solution (a) and the cation-containing aqueous solution (b) and adjusting the pH.

  The cations in the (b) are preferably monovalent or divalent cations. Therefore, as (b), for example, an aqueous solution of at least one salt selected as a food additive selected from Ca, Na, K and Mg can be used. Calcium salts include calcium lactate, calcium chloride, phosphate 3Ca, monohydrogen phosphate Ca, dihydrogen phosphate Ca, gluconate Ca, carbonate carbon, citrate Ca, hydroxide Ca, pantothenate Ca, dihydrogen pyrophosphate Ca, calcium sulfate, and the like can be used, and preferably, lactate Ca can be used. As the sodium salt, Na chloride, Na glutamate, Na citrate, Na succinate and the like can be used. As the potassium salt, K chloride, 1K citric acid, 3K citrate, L-glutamic acid K and the like can be used. As the magnesium salt, Mg sulfate, Mg chloride, Mg carbonate, Mg oxide, and the like can be used, and Mg sulfate, which is easily soluble in water, and Mg chloride can be preferably used. Gellan gum gel properties (hardness, brittleness, etc.) also depend on the amount of cations used, for example, for 0.2 wt% gellan gum, when 0.09 wt% Ca lactate is used, Hardness is maximized. A person skilled in the art can appropriately determine the amount of the cations used according to the amount of gellan gum used. For example, 0.05 wt% Ca lactate can be used for 0.05 wt% gellan gum.

The production method of the present invention includes a step (1) of mixing (a) and (b) at an effective temperature with stirring at an effective rotational speed. In the step (1), the effective temperature when mixing (a) and (b) is that when (a) and (b) are in contact, a gel locally larger than 1 cm ³ is formed. The temperature is not high enough. More specifically, the effective temperature refers to a higher one of the temperatures of (a) and (b). The gelation point of gellan gum is affected by other components added, salts, sugar content, fruit juice content, etc., but is usually about 35 ° C. Therefore, the effective temperature is preferably higher than 35 ° C.

Whether or not a gel larger than 1 cm ^{3 is} locally formed when (a) and (b) come into contact depends on the number of rotations of stirring during the contact. If the number of rotations is large, the speed at which (a) and (b) disperses is higher than the speed at which (a) and (b) come into contact to form a gel larger than 1 cm ³ locally, and the local 1 cm Gel formation larger than ³ can be avoided, or the formed gel is broken without stirring. Stirring at such a rotational speed is referred to as stirring at an effective rotational speed in step (1). Stirring depends on the volume to be stirred, the shape of the container, and the stirrer. For example, stirring can be performed under the conditions described in the following examples. A person skilled in the art will be able to appropriately set the stirring of the effective rotational speed under various conditions based on the conditions described in the following examples.

When (a) gellan gum aqueous solution and (b) cation-containing aqueous solution are contacted at a low temperature (for example, at 40 ° C. in Example 2 to be described later), if the stirring speed at the time of contact is small: a gel larger than 1 cm ³ Cannot be broken (for example, in the case of stirring speed 40 rpm in Example 2 described later); it takes time to break a gel larger than 1 cm ³ (for example, in the case of stirring speed 60 rpm in Example 2 described later); Produce. On the other hand, if the stirring speed at the time of the contact is large, a gel larger than 1 cm ³ collapses by stirring as in the case of stirring speed of 80 rpm in Example 2 described later, and there is no inconvenience.

When (a) gellan gum aqueous solution and (b) cation-containing aqueous solution are contacted at a high temperature (for example, at 60 ° C. in Example 2 to be described later), for example, in the case of stirring rotation number 40 rpm and 60 rpm in Example 2 to be described later Thus, even if the number of rotations of stirring is smaller than that in the case of contact at the above low temperature, problems such as local gel formation larger than 1 cm ³ do not occur.

  In the step (1), the amount of the (a) gellan gum aqueous solution is equal to or lower than the gelation point (35 ° C.) of the gellan gum without providing a cooling step when combined with the high-temperature (b) cation-containing aqueous solution as described above. It is preferable that the amount is large as compared with (b).

As described below, in the manufacturing method of the present invention, than compositions obtained by once finely pulverized those larger gelled than 1 cm ^3, 1 cm ³ or less, preferably over the entire portionwise in 1 mm ³ or less gel In view of the fact that it is preferable to produce a composition obtained by making the composition, in the setting of the effective rotational speed and the effective temperature, a combination of high temperature + low rotational speed to high speed rather than low temperature + high rotational speed combination Would be more preferable.

  Considering the effective temperature for mixing (a) and (b) above, the energy required for heating and subsequent cooling, and special cooling equipment that will be required for mass production It is preferable that the smaller one of (a) and (b) is set to a high temperature. For example, if (b) is large in (a) and (b), (a) is raised to a high temperature. For example, in the examples described later, since the volume of the lactic acid Ca solution is smaller, it is heated to an effective temperature.

  The production method of the present invention further includes a step (2) of adjusting the pH at a temperature effective for gel formation under stirring at an effective rotational speed for gel formation. In the step (2), when the pH at which gellan gum does not gel is adjusted to the pH at which gellan gum gels, gellan gum instantly starts a gelation reaction due to the change in pH. Regarding the pH and gel hardness of gellan gum solution, for example, when adjusted with citric acid, 0.2 wt% gellan gum aqueous solution has the maximum hardness around pH 3.5, 0.2 wt% gellan gum + 0.07 wt% calcium lactate aqueous solution Hardness is maximized around pH 3.7.

Since the H ⁺ concentration increases and decreases by adjusting the pH, if H ⁺ is considered as a kind of cation, the pH adjustment at the time of gelation, as in the case of contact with the above (a) and (b), The temperature effective for gel formation and the stirring at an effective rotational speed for gel formation can be considered.

Stirring at an effective rotational speed for gel formation in step (2) will be described below. When adjusting the pH, the greater the number of stirring revolutions, than the rate of forming a locally 1 cm ³ greater than the gel by pH adjustment, local 1 cm ³ greater than the gel prevailed speed pH adjusting liquid is dispersed Can be avoided, or the formed gel larger than 1 cm ³ can be uniformly broken by stirring. Stirring at such a rotational speed is referred to as stirring at an effective rotational speed for gel formation in step (2). When the pH reaches a pH value that gives a gel with the maximum hardness quickly, a hard gel is formed, and it is not easy to break this evenly with stirring. On the other hand, if the change in pH is small, the gel is brittle and easily collapses uniformly with stirring. Stirring depends on the volume to be stirred, the shape of the container, and the stirrer. However, those skilled in the art can effectively rotate the gel under various conditions based on the conditions described in the following examples. It would be possible to set the agitation as appropriate. For example, stirring can be performed under the conditions described in the following examples.

  The effective rotation speed of stirring is most preferably a rotation speed that provides stirring with an effective rotation speed in both steps, considering the effort to change the settings in the above steps (1) and (2).

  The pH can be adjusted by a method known to those skilled in the art for adjusting the pH of food. For example, it is possible to adjust pH by using various acidulants such as citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid and their salts and lemon juice alone or in combination. it can.

For example, in the examples described later, when the stirring rotation speed at the time of charging the acidulant is 40 rpm, a gel lump larger than 1 cm ^{3 that} does not collapse uniformly by stirring is disadvantageous. On the other hand, when the stirring rotational speed is 60 rpm and 80 rpm, such inconvenience does not occur. Therefore, these are stirring speeds effective for gel formation in the embodiment.

At this time, the temperature of the acidulant is desirably high for the same reason as in the above-described step (1), but may not be high in order to save energy required for heating. However, if the acidulant is at a high temperature, even when the rotational speed of stirring is 40 rpm, it is possible to prevent the formation of a gel larger than 1 cm ³ where H ⁺ is dispersed at a high temperature and does not collapse uniformly by stirring. . For example, when the pH is adjusted at a high temperature of 60 ° C. in Example 2 described later, even if the stirring rotational speed is small, for example, in the case of Example 2 described later, the stirring rotational speed is small so that it does not collapse uniformly by stirring. No problems such as local gel formation larger than 1 cm ³ occur. Such a temperature is referred to as a temperature effective for gel formation in step (2).

  The present invention is also prepared by the step (3) of mixing the gellan gum aqueous solution (a) with a gellan gum aqueous solution of 70 ° C. or higher and an aqueous phase at room temperature under stirring, preferably, the temperature after mixing is 40 The manufacturing method is provided at a temperature of not higher than ° C. The temperature of the aqueous solution in which gellan gum dissolves is suitably 70 ° C or higher. Gellan gum alone dissolves at 90 ° C or higher, but for example, a mixture of sodium citrate and gellan gum can be dissolved at a lower temperature. It is done. The gellan gum before mixing with the aqueous phase in the step (3) is completely dispersed and dissolved. In consideration of the large amount of the aqueous phase in the standard production method, the aqueous phase in the step (3) is preferably about room temperature (room temperature) that does not require heating and cooling. Thus, an object of the present invention is to provide the above production method in which heating and / or cooling of the water phase in a large amount is unnecessary. The temperature after mixing in step (3) is typically below the gelation point of gellan gum (about 40 ° C) when a gellan gum aqueous solution at 70 ° C and a water phase at room temperature of about 4 times its amount are combined. It becomes. At this stage, since the conditions (cation and pH conditions) involved in the gelation of gellan gum are not met, no gel is produced.

  The aqueous phase in the step (3) may be added with sugar or the like. In consideration of the necessity of stirring at an effective rotational speed in the subsequent step (1), the amount of the solution and the size of the container are appropriately set.

The present invention also provides the above production method, wherein the composition is a composition obtained by finely crushing a composition once gelled larger than 1 cm ³ to 1 cm ³ or less, preferably 1 mm ³ or less. Furthermore, the present invention provides the above production method, wherein the composition is a composition obtained by gelling over the whole in small amounts of 1 cm ³ or less, preferably 1 mm ³ or less. If the gel once larger than 1 cm ³ is broken, the texture and the size of the particles are likely to vary, so the composition of the present invention is preferably 1 cm ³ or less, preferably 1 mm ³ or less as a whole. It is a composition obtained by gelling over a period.

In the present specification, a gel (or gelled) that is “greater than 1 cm ³ ” means that the gel is broken by stirring or the like after that in order to obtain a desired uniform gel having a preferable viscosity for foods, particularly for beverages. It refers to a preferred gel. On the other hand, a gel of “1 mm ³ or less” refers to a gel whose presence cannot be visually confirmed. In the present invention, it is preferable to obtain a gel of 1 cm ³ or less from the viewpoint that it is not necessary to break by stirring or the like, and further, the gel is so fine and uniform that the presence of the gel cannot be visually confirmed. From the viewpoint of suitability, it is more preferable to obtain a gel of 1 mm ³ or less.

  In the production method of the present invention, depending on the intended food composition, gelling agents other than gellan gum, such as carrageenan, pectin, alginic acid, guar gum, gelatin, mannan, agar, and gum arabic are generally used for food. One or more types of gelling agents used in the composition can be used in combination. A person skilled in the art will be able to appropriately determine the method of using these gelling agents, the amount of use, etc. based on the description in this specification.

  The present invention also provides the production method, wherein the food composition is a beverage composition having a sugar content of 1 to 20%. The sugar content in the composition can be calculated and / or measured by methods known to those skilled in the art. Examples of saccharides that can be blended in the composition include saccharide sugars such as sucrose, glucose, fructose, honey, and syrup, such as stevia, glycyrrhizin, aspartame, sodium glycyrrhizinate, acesulfame potassium, and sucralose. System sweeteners (including natural sweeteners and synthetic sweeteners). These saccharides can be used alone or in combination depending on the purpose.

  The present invention also provides the above-described production method, wherein the food composition further contains an insoluble solid content, preferably dispersed and contained, more preferably uniformly dispersed.

  In the present specification, insoluble solids are, for example, jelly (grains), fruits (grape, etc.), fruit pods, cut fruits (strawberry, apple, kiwi, etc.), pulp, vegetable pieces, red bean grains, fruits It refers to foods that can be contained, preferably dispersed, and more preferably evenly dispersed in gellan gum-containing compositions such as grated vegetables and small pieces of herbs. Preferably, jelly capable of trapping nutrients such as various functional materials can be used as the insoluble solid content. In the food composition of the present invention using gellan gum having high transparency as a gelling agent, the insoluble solid content is further dispersed to have a texture and enjoy a change in taste. In addition, it is possible to provide a composition that visually promotes the consumer's desire to purchase if the colored insoluble solid content is used. Those skilled in the art can appropriately determine the blending amount and blending method of the insoluble solids depending on the purpose of the beverage.

  The present invention also includes (1) a step of mixing (a) an aqueous gellan gum solution and (b) an aqueous solution containing cations at an effective temperature under stirring at an effective rotational speed; (2) an effective temperature for gel formation And a step of adjusting pH under stirring at an effective rotational speed for gel formation; and a step of containing an insoluble solid content, 0.002 to 0.44 wt%, preferably 0.004 to 0.4 wt% %, More preferably 0.004 to 0.2 wt%, still more preferably 0.02 to 0.08 wt% gellan gum-containing insoluble solids dispersed beverage.

  Regarding the step of containing the above insoluble solid content, the insoluble solid content may be added to (a) an aqueous gellan gum solution, (b) an aqueous cation solution and / or a mixed solution thereof in the step (1). It may be added before 2), and may be mixed with the gellan gum-containing food composition after step (2). In determining the stirring conditions in the steps (1) and (2), it is not necessary to consider the influence of insoluble solids to be mixed, and to the insoluble solids of stirring in the steps (1) and (2) From the viewpoint of reducing the influence of the above, it is preferable to mix an insoluble solid content with the gellan gum-containing composition obtained through the steps (1) and (2). In order to obtain an insoluble solid-dispersed beverage having a high viscosity, it may be preferable to add the insoluble solid in the step before obtaining the gellan gum-containing composition from the viewpoint of uniformly dispersing the insoluble solid.

  According to the present invention, when a product is delivered to a consumer, a fluid gel is formed without any special treatment, and no special cooling equipment is required for mass production. A method for producing a food composition containing 0.002 to 0.44 wt% gellan gum without significant energy loss and prolonged processing time is provided. Moreover, the insoluble solid content drink in which the insoluble solid content was disperse | distributed uniformly in the gellan gum containing foodstuff composition manufactured in that way is provided.

  The present invention will be described with reference to the following examples, but the present invention is not limited thereto.

Example 1
With the formulation shown in Table 1, a gel was prepared by the following procedure, and the properties of the gel when the amount of gellan gum was changed were examined. The following procedure 1) was performed in a stainless steel tank with a radius of 18.5 cm (continue use in subsequent steps). Stirring is a four-wing pal, each wing size is 20mm x 100mm, and each wing is attached at a 45 ° angle to the column and fixed at a height of 4.9cm from the bottom of the stainless steel tank. I went. Stirring in each step was performed at the maximum possible number of rotations (maximum number of rotations at which the liquid did not splash from the stainless steel tank). Each solution was added in one go rather than a small amount. The blending ratio of gellan gum and lactic acid Ca is constant (gellan gum: lactic acid Ca = 1: 1.05 weight ratio), and the same pH (pH 3.5) is obtained for No. 1 to No. 10 in Table 1. As appropriate.
1) Granulated sugar was dissolved in water at room temperature (about 20-30 ° C). The liquid volume was about 18.5 cm (about 20 kg) from the bottom of the stainless steel tank.
2) Gellan gum was dissolved in about 5 kg of warm water (60-80 ° C.) in a separate container.
3) While stirring, 2) was added to 1) all at once, and it was confirmed that it was below the gel point of gellan gum (40 ° C or lower).
4) In a separate container, Ca lactate was dissolved in about 3 kg of warm water (60 to 80 ° C.), and the mixture was added to the solution obtained in 3) with stirring.
5) In a separate container, citric acid, 3Na citrate and vitamin C were dissolved in about 6 kg of water at room temperature (about 20-30 ° C), and the mixture was added to the solution obtained in 4) with stirring. Then, the fragrance | flavor was added, and it watered and finished to 40 kg.
6) The state of gelation was observed and recorded. After stirring until the whole became uniform, stirring was stopped, and the viscosity was measured under the conditions described in Table 1 using a viscometer (B type viscometer, BL type, Tokimec Co., Ltd.). The results are shown in Table 1.

  The concentration of gellan gum forming the gel was 0.004 to 0.4% by weight. However, even at a concentration of 0.002% by weight, it was considered that a very light insoluble solid content could be suspended because of its viscosity. When the concentration was 0.44% by weight, it was considered that a desired gel could be obtained depending on the stirring conditions and the like. For beverages, concentrations in the range of 0.02 to 0.08% by weight were optimal.

Example 2
With the prescription shown in Table 2 below, a containerized beverage was produced by the following procedure. The following procedure 1) was performed in a stainless steel tank with a radius of 18.5 cm (continue use in subsequent steps). Stirring is a four-wing pal, each wing size is 20mm x 100mm, and each wing is fixed at a height of 4.9cm from the bottom of the stainless steel tank. I went. All steps were carried out with stirring at a stirring speed of 40, 60 or 80 rpm (see Table 3). Each solution was added in one go rather than a small amount.

1) Granulated sugar was dissolved in about 18 kg of water at room temperature (about 20-30 ° C).
2) Gellan gum was dissolved in about 4 kg of warm water (around 80 ° C.) in a separate container.
3) While stirring, 2) was added to 1) all at once, and it was confirmed that the temperature was below the gel point of gellan gum (40 ° C or lower).
4) In a separate container, calcium lactate was dissolved in about 2 kg of warm water at 40 or 60 ° C., and the mixture was added to the liquid obtained in 3) with stirring. The presence or absence of gelation at this point was observed.
5) In a separate container, citric acid and 3Na citric acid were dissolved in about 2 kg of water at around 35 ° C or 60 ° C.
6) Under stirring, the liquid obtained in 5), lemon juice, and fragrance were added to the liquid obtained in 4) and watered to 40 kg. The state of gelation when the acidulant was added was observed.
7) The finished content liquid was filled in a container and sterilized at 95 ° C for 30 seconds. After sterilization and cooling, the beverage was completed.

  Table 3 shows the production conditions and details of the gel.

Claims (5)

A step of mixing an aqueous gellan gum solution of 70 ° C. or higher and an aqueous phase, and the temperature after mixing is equal to or lower than the gel point of gellan gum (a) preparing an aqueous gellan gum solution;
(a) mixing a gellan gum aqueous solution with (b) a cation-containing aqueous solution having a temperature higher than the gel point of gellan gum under stirring; and
(c) a step of adjusting the pH by mixing the pH adjusting solution with stirring;
including,
Method for producing food composition containing 0.002 to 0.44 wt% gellan gum
(At this time, the gelation point of gellan gum refers to the gelation point when the cation-containing aqueous solution is mixed with the gellan gum aqueous solution) . 2. The production method according to claim 1, wherein (c) is at a temperature higher than the gel point of gellan gum. The composition according to claim 1 or 2 , wherein the composition is a composition obtained by pulverizing a gel once larger than 1 cm ³ or a composition obtained by gelling the whole composition by 1 cm ³ or less. The manufacturing method as described. The production method according to any one of claims 1 to 3 , wherein the food composition is a beverage composition having a sugar content of 1 to 20%. The food composition contains more insoluble solids, the production method according to any one of claims 1-4.