JP4807348B2 - Gel food - Google Patents

Description

  The present invention relates to a gel food that is high in protein and excellent in swallowability.

  In recent years, as the elderly population has increased, the number of persons with mastication and dysphagia has increased, and the risk of pneumonia and suffocation due to aspiration has increased. While nutritional management methods for people with mastication and dysphagia include technological innovations such as parenteral enteral nutrition, it is also recommended from the viewpoint of QOL to perform mastication and swallowing training so that gel-like solids can be taken orally ing.

  As gel characteristics of foods suitable for mastication and dysphagia, it is generally important that the formation of a bolus with a coherence in the oral cavity and low adhesion in the mouth such as the upper jaw are important.

On the other hand, soy intake is effective for patients with diseases such as diabetic nephropathy, and is related to lipid metabolism such as the effect of promoting adiponectin production, suggesting that it is effective for disease prevention. There are many findings.
Therefore, there is a need for the development of gel foods that contain soy protein at a high level for people with dysphagia.

Patent Document 1 (Japanese Patent Application Laid-Open No. 2005-13134) includes a protein component having an amino acid score of 90 or more, 7% by weight or more, a carbohydrate of 10% by weight or more, water, and a calorie of 1 kcal / g or more. In addition, an easily swallowable gel food composition obtained by performing retort sterilization in which the breaking strength of the gel is 5 × 10 ³ N / m ² or less is described. Among these, it is described that the protein component preferably has a composition of 10 to 50% by weight of heat-gelling protein, 40 to 70% by weight of heat non-gelling protein, and 5 to 25% by weight of peptide. .

  Patent Document 2 (Japanese Patent Application Laid-Open No. 2001-346520) discloses a dysphagia person characterized in that soy protein-containing liquid is heated under pressure and then depressurized to coagulate soy protein and evaporate water. Describes a method for producing a soy protein coagulated food suitable for nutritional supplementation.

  Patent Document 3 (Japanese Patent Laid-Open No. 2001-144) and Patent Document 4 (Japanese Patent Laid-Open No. 2006-304727) describe blending a peptide such as soybean peptide into a gel food.

  Patent Document 5 (Japanese Patent Application Laid-Open No. 2004-248544) contains an insolubilized protein obtained by heat-denaturing a raw material protein and gellan gum in a gel state, and is characterized by being adjusted to be acidic. Gel food is described.

  Patent Document 6 (Japanese Patent Application Laid-Open No. 2005-229877) is a highly nutritious jelly-like food that has 100 calories or more per 100 grams of product and 5 grams or more of protein and is heat-sterilized at a temperature exceeding 100 ° C. A highly nutritious jelly-like food characterized by blending soy milk and / or pasty tofu and a thickening polysaccharide is described.

(References)
JP 2005-13134 A JP 2001-346520 A Japanese Patent Laid-Open No. 2001-144 JP 2006-304727 A JP 2004-248544 A JP 2005-229877 A

The inventor of the present invention is a gel food using a heated gel of separated soy protein having a normal heat gelation property, has a strong stickiness in the oral cavity, has an adhesive property, and is suitable for dysphagia patients. In view of the above, we tried to prepare a gel-like food with a high content of soy protein and a more suitable for dysphagia with the formulation referring to the above-mentioned literature. It was difficult to obtain a product of satisfactory quality such as a bitter taste or a gel that lacked the formation of a cohesive bolus.
Therefore, an object of the present invention is to provide a gel-like food that forms a texture that is difficult to cause aspiration for persons with mastication and dysphagia, that is, a cohesive bolus and has little adhesion.

  As a result of various studies in view of such problems, the present inventor used a specific soy protein material having a high protein content, a high water solubility, a low degree of degradation, and a non-gelling property, and further a gel-like material. Knowledge that can adjust the pH of the food to a specific region of 5.3 to 6.3, and can obtain a gel-like food of a quality that forms a cohesive mass with little adhesion suitable for dysphagia I got it.

That is, the present invention
1. Gel foods characterized by having a soy protein material and a gelling agent that satisfy the following conditions (1) to (4) as raw materials and a pH of 5.3 to 6.3:
(1) The crude protein content is 70% by weight or more per dry solid content,
(2) The property when a 12% aqueous solution is heated at 80 ° C. for 30 minutes is sol,
(3) NSI is 60 or more,
(4) The 0.22M trichloroacetic acid (TCA) solubility is 30% or less,
2. 1. The soybean protein material is subjected to at least a treatment by adding a salt, oxide or hydroxide of a Group 2 element, a decomposition treatment with a protein hydrolase, or a heat treatment. The gel food as described,
3. 1. The soybean protein in the total protein is 50% by weight or more. The gel food as described,
4). 1. The soybean protein in the total protein is 50% by weight or more and the collagen peptide is 10 to 50% by weight. The gel food as described,
5. 1 above. A frozen type gel food characterized by freezing the gel food described.
6). A body material for a gel food having a pH of 5.3 to 6.3, comprising a soy protein material that satisfies the following conditions (1) to (4):
(1) The crude protein content is 70% by weight or more per dry solid content,
(2) The property when a 12% aqueous solution is heated at 80 ° C. for 30 minutes is sol,
(3) NSI is 60 or more,
(4) The 0.22M trichloroacetic acid (TCA) solubility is 30% or less,
Is to provide.

  According to the present invention, it is possible to obtain a gel-like food that has high soy protein content and high nutritional value, and is easy to be collected in the oral cavity and is also suitable for dysphagia.

  The gel food according to the present invention has a crude protein content of 70% by weight or more per dry solid and a 12% aqueous solution in a sol form when heated at 80 ° C. for 30 minutes, with an NSI of 60 or more and 0.22M trichloroacetic acid. (TCA) A soy protein material having a solubility of 30% or less and a gelling agent are used as raw materials, and the pH is 5.3 to 6.3. Hereinafter, the present invention will be described in detail.

(Soy protein material)
It is important that the soybean protein material used in the present invention satisfies the following conditions (1) to (4).

(1) Crude protein content It is important that the soy protein material used in the present invention has a high protein content, that is, the crude protein content is 70% by weight or more, preferably 80% by weight or more per dry solid content. is there. Examples of such materials include isolated soybean protein and concentrated soybean protein. These are suitable for increasing the protein content in the gel food. If soy milk or soy milk powder with a crude protein content of less than 70% by weight is used, it is necessary to add a large amount of protein in order to contain the protein at a high level. , Problems such as bad flavor. The crude protein content is determined by the Kjeldahl method.

(2) Gelation property Next, the soy protein material used in the present invention is non-gelling property. A 12% aqueous solution is filled in a vinylidene chloride casing having a folded diameter of 38 mm and heated in a hot water bath (80 ° C.) for 30 minutes. It is important that the sol form be used. Here, “sol form” refers to a state in which the soy protein solution has fluidity as a whole. More specifically, the viscosity after heating (25 ° C.) is preferably 5000 mPa · s or less, more preferably 2000 mPa · s or less, and even more preferably 500 mPa · s or less. As a result, it is possible to avoid a highly adhesive texture that occurs when the soy protein is gelled. If a soy protein material that causes gelation under the above conditions is used in a high blending state, it tends to be a highly adherent gel that is unique to soy protein.

(3) Solubility Furthermore, it is important that the soy protein material used in the present invention is highly soluble, that is, the NSI is 60 or more. As a result, smooth gel formation by the gelling agent can be maintained without causing roughness in the texture of the gel food. NSI means the water-soluble nitrogen index (Nitrogen Solubility Index), the ratio of the nitrogen content in the water extract of the sample to the total nitrogen content in the sample, where the former is 100 It is represented by the value of Usually, it can obtain | require by the measuring method of "reference | standard oil-fat analysis test method" (Japan Oil Chemical Association) 1.1.4,6. When a low-solubility soybean protein material with an NSI of less than 60 is used, it becomes a gel with a rough texture, which makes it difficult to swallow the bolus.

(4) Degradation degree The soybean protein material used in the present invention has a low degree of degradation, that is, a 0.22 M trichloroacetic acid solubility (hereinafter, simply referred to as “TCA solubility”) is 30% or less. It is important that When a soy protein material having a high degree of decomposition exceeding TCA solubility of 30% is used, a unique bitterness is likely to occur and flavor problems are likely to occur. Moreover, in this invention, since it is not essential that the soybean protein raw material is hydrolyzed, a minimum is not set. However, as one aspect, in order to more efficiently reduce the gelation property of the soy protein material, it is more preferable that the TCA solubility is 15% or more.
In the present invention, the TCA solubility is a value (%) obtained by measuring the ratio of the protein mass soluble in a 0.22 M trichloroacetic acid solution to the total protein mass by the Kjeldahl method and multiplying by 100.

The desired protein content can be easily achieved by blending the soy protein material satisfying the above conditions (1) to (4) of the specific crude protein content, gelation property, solubility, and degree of degradation into the gel food. It is possible to obtain a gel-like food that is excellent in swallowability and excellent in flavor and solubility and low in adhesion.
That is, the soy protein material used in the present invention is a material that has high solubility, high protein content, and low degradation, and contributes as little as possible to gelation of gel food.

As long as these conditions are satisfied, such a soy protein material may be prepared by any method and is not limited.
As a preferred method, during the step of preparing the soy protein material, a treatment using a protein hydrolase such that the TCA solubility does not exceed 30%, a salt of a second group element such as calcium or magnesium, oxidation A treatment for adding food or hydroxide to bind to soybean protein, a heat treatment, a treatment for selectively hydrolyzing 11S protein to increase the ratio of 7S protein / 11S protein, etc. are added alone or in various combinations. Can be prepared.

  For example, WO2006 / 080426 (performing two steps of (A) adding a Mg compound to a soybean protein slurry or a solution thereof, and (B) adding a proteolytic enzyme and hydrolyzing the protein. (Production method of characteristic soybean protein), Japanese Patent Application Laid-Open No. 62-48341, Japanese Patent Application Laid-Open No. 62-51953, Japanese Patent Application Laid-Open No. 62-40249, Japanese Patent Application Laid-Open No. 62-232341, etc. Soy protein material produced by the method can be used.

  Those skilled in the art need to make a particularly difficult study with reference to the above-mentioned literature as to whether to use the means to produce a soy protein material that satisfies all of the above conditions (1) to (4). There is no. For example, when using a protein hydrolase, the addition amount and reaction time may be adjusted as appropriate according to the type of the enzyme to obtain a predetermined TCA solubility, and when adding a salt of a Group 2 element, etc. What is necessary is just to adjust an addition amount suitably according to a kind, and to adjust so that it may become predetermined | prescribed NSI. Also, in the case of performing the heat treatment, an ultra-high temperature instantaneous heating device (UHT) can usually be used, and the heating temperature and the heating time may be appropriately combined to adjust to a predetermined NSI.

The proportion of the soy protein material to be blended in the gel food of the present invention is not particularly limited, but is preferably 3 to 15% by weight, more preferably 5 to 10% by weight. When there are too many compounding ratios, it exists in the tendency for the melt viscosity before filling to the container which affects production to become high too much. On the other hand, if the amount is too small, it will not be sufficient to satisfy the nutritional physiology inherent in soy protein. Further, the soy protein in the total protein of the gel food is preferably 50% by weight or more, and more preferably 50 to 70% by weight.
In addition, using the soy protein raw material which does not satisfy | fill the conditions prescribed | regulated above in the gel-like foodstuff of this invention is not excluded. However, it is desirable to keep the quality of the gel food targeted by the present invention to such an extent that the quality is not impaired.

(Gelling agent)
In the present invention, it is important that the gel of the gel food is formed mainly by a gelling agent other than the soy protein material.
The gelling agent used in the present invention is not particularly limited, and for example, agar, gelatin, carrageenan, gellan gum, native gellan gum, tara gum, tamarind seed gum, xanthan gum, psyllium seed gum, guar gum and the like can be used. Considering the reactivity of the agar, agar is desirable. However, since agar alone causes water separation over time, it is more preferable to use a blend blending the characteristics of each gelling agent. The ratio of the gelling agent to be blended in the gelled food of the present invention is not particularly limited, and may be appropriately blended in consideration of the characteristics of the gelling agent to be used.

(Other ingredients)
In addition to the above-mentioned soy protein material and gelling agent, other raw materials can be blended in the gel food of the present invention if necessary.
For example, protein materials other than soybean protein include collagen peptides, meat peptides, various meat-derived proteins, chicken egg protein, sodium caseinate, casein, milk protein concentrate, milk whey concentrate, milk whey isolate, milk protein degradation product, etc. Animal proteins, plant proteins such as corn protein and wheat protein can be blended.
In particular, it is preferable to use a collagen peptide in combination with a soy protein material as a protein material in terms of gel quality such as adhesion and flavor. In this case, it is preferable that the soybean protein in the total protein is at least 50% by weight or more. The collagen peptide in the total protein of the gel food is preferably 10 to 50% by weight, more preferably 30 to 50% by weight.
In addition to protein, saccharides such as syrup, dextrin, sugar, fructose, lactose, trehalose, oligosaccharide, animal and vegetable fats and oils, processed oils, emulsifiers, pigments, fragrances, minerals, vitamins, etc. should be added according to the purpose. Can do.

(PH)
In the gel food of the present invention, it is important that the lower limit of the pH is 5.3 or more, preferably 5.7 or more, and the upper limit is 6.3 or less. By adjusting to such a range, it is possible to improve to a texture with low adhesion while maintaining a unit as a bolus. When the pH is adjusted to be more acidic than this range, problems such as roughening due to protein aggregation and an increase in the viscosity of the solution before filling into the container are likely to occur, and water separation over time occurs during long-term storage. It becomes a factor to make. On the other hand, when the pH is adjusted to be more alkaline than pH 6.3, the gel tends to have adhesiveness, and the texture becomes unsuitable for persons with dysphagia.

  As a pH adjuster to be added in order to adjust the pH to the above range, commonly used organic acids such as citric acid, malic acid and tartaric acid and inorganic acids such as hydrochloric acid, sulfuric acid and phosphoric acid can be used. . In addition, you may add an acidic soybean protein raw material instead of these acids. As an acidic soybean protein raw material, for example, those disclosed in WO2002 / 67690 can be used.

(Gel food)
The gel food of the present invention is filled with the above raw materials in a suitable cup or pouch container and sterilized by retort under high temperature and high pressure, or the mixed solution is heat sterilized with UHT or the like, and the container is aseptically filled. It is obtained by doing. The mixed solution may be dissolved with a stirrer such as a homomixer, but more preferably prepared with a high-pressure homogenizer or the like. Further, as a sterilization method, a direct heating method such as injection or infusion is more preferable than an indirect heating method through a plate because scaling can be avoided.
The resulting gel-like food is a high-protein food with a texture that is less sticky in the oral cavity and less likely to cause aspiration. It is possible to provide a soy protein-supplied food useful in

(Frozen gel food)
The gel food of the present invention has good swallowability at room temperature by appropriately blending low-molecular weight carbohydrates such as monosaccharides and disaccharides with high freezing point depressurization effects and fats and oils used for frozen desserts in an appropriate amount. It can be provided as a frozen-type gel food that can be eaten like a frozen dessert by freezing while maintaining a good texture. Therefore, it is possible to select how to eat according to the season and physical condition, and it is possible to improve the QOL. In addition, this frozen type gel-like food contains soy protein with high water retention, so that it hardly separates even if it is thawed again after freezing. Therefore, even when an elderly person whose food is thin cannot finish eating, it can be eaten again as a dessert with a mousse-like texture, which is also preferable from the viewpoint of reducing leftovers.

(Body material for gel food)
The gel food body material of the present invention includes a soy protein material that satisfies the above conditions (1) to (4), and as described above, a gel having a pH of 5.3 to 6.3. It functions as a body material for gel food that is particularly suitable for foods. In particular, the adherence in the oral cavity resulting from the soy protein material is greatly improved, and the chewability suitable for those with difficulty in swallowing is provided.

  Examples of the present invention will be described below in detail, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

■ Production Example of Isolated Soy Protein (Soy Protein Material) 15 times of water was added to 10 kg of low-denatured defatted soybean, adjusted to pH 7.5 with 1N NaOH, and stirred and extracted at room temperature for 1 hour using a homomixer. Thereafter, the okara component was removed using a centrifuge (1000 g × 10 minutes) to obtain defatted soymilk. 1N HCl was added to this to adjust to pH 4.5, the protein component was isoelectrically precipitated, and the precipitate was collected by centrifugation to obtain a separated soybean protein curd (hereinafter referred to as “curd”). . The card solid content of this card was about 30% by weight.
Water was added to a solid content of 12% by weight, 0.25% by weight of calcium chloride was added per weight solids, and the solution was neutralized to pH 7.3 using sodium hydroxide.
Subsequently, this neutralized protein solution was subjected to protein hydrolysis at a reaction temperature of 55 ° C. for 30 minutes using Alcalase (manufactured by Novozymes), which is a kind of protease.
After enzymatic hydrolysis, this solution was heat-treated at 140 ° C. for 10 seconds using a high-temperature instantaneous heat sterilizer, and a separated soybean protein “Prototype 1” was obtained by spray drying. The crude protein content of Prototype 1 was 91% per dry solid, NSI was 90, and 0.22 M TCA solubility was 21%. Further, when the 12% aqueous solution of Prototype 1 was heated at 80 ° C. for 30 minutes, the property was sol, no gelation occurred, and the viscosity at 20 ° C. was 25 mPa · s.

■ Example 1
Using the separated soybean protein “Prototype 1” obtained in the above production example, the gel composition of the present invention was prepared in the formulation example (basic formulation) shown in Table 1 below. As a gelling agent preparation, “Cleargar RJ # 13” (manufactured by Aoba Kasei Co., Ltd.) containing agar as a main component was used.
Powder materials (separated soy protein, collagen peptide, sodium caseinate, gelling agent, dextrin, high-intensity sweetener) were mixed in advance and dispersed in ion-exchanged water. (Use of TK homomixer) After the powder raw material was sufficiently dispersed, raw materials other than the powder raw material such as liquid or paste (unregulated soy milk, rapeseed white squeezed oil, flavor, emulsifier) were added and mixed.
Next, as shown in Table 2 below, citric acid was added in an amount of 0.01 to 0.16% (pH 6.70 to 5.35 / solution pH) based on the total amount of the system when no citric acid was added (pH 6.83 / solution pH). Samples with various pH values were prepared.
Next, the solution was heated in a hot water bath while stirring each sample until it reached 85 ° C. After replenishing the evaporated water, filling the retort cup and sealing the upper part, high temperature and high pressure sterilization (retort sterilization) was performed.
About the obtained gel-like composition, sensory evaluation was carried out by 10 panelists.

(Table 1) Basic formulation

(Table 2) pH adjustment with citric acid

(Table 3) Sensory evaluation

Samples (tests 1 to 7) in which the pH of the solution was adjusted to the acidic side as compared with the control were improved in the ease of coagulation as a bolus and the adherence of the gel composition in the oral cavity, and did not easily cause aspiration. It became texture. On the other hand, as pH decreased, the protein became unstable, the roughness of the texture considered to be caused by the aggregation of the protein increased, and the taste tended to feel sour. Further, as the pH decreased, the solution thickened due to protein aggregation, and it became difficult to ensure stable filling suitability, and production inconvenience began to occur.
From the above results, Tests 2 to 6 in which the pH of the sterilized product was adjusted to 5.3 or more and 6.3 or less were comprehensively good evaluations. Particularly, pH 5.7 or more and pH 6.3 or less were good.

  Next, instead of adjusting the pH of the solution with citric acid, an acidic soy protein material “Soya Sour 4000K” was added as shown in Table 4 to adjust the pH to prepare a gel food.

(Table 4) pH adjustment with acidic soy protein material

(Table 5) Sensory evaluation

  As shown in Table 5, when pH was adjusted by adding acidic soy protein instead of citric acid, the same effect as citric acid was observed. Moreover, as shown in Table 4, when an acidic soy protein material is used, no increase in solution viscosity before heating is observed, and a more stable solution filling suitability is obtained than when citric acid is used. A favorable result was obtained.

■ Example 2-Differences among various separated soy proteins-
As shown in Table 6 below, the production conditions were variously changed using “Fujipro E” (produced by Fuji Oil Co., Ltd.), which is a separated soy protein of a type that has not been subjected to hydrolysis treatment, prepared by a normal production method as a control. , 0.22M TCA solubility rate, NSI, various isolated soy proteins (prototypes 1 to 6) with different presence or absence of metal ion binding were prepared and replaced with the isolated soy protein of prototype 1 in the same manner Was prepared. The pH of the solution was adjusted to pH 6.3 using citric acid. Sensory evaluation was similarly performed about the obtained gel food. Moreover, the property and viscosity of a solution when a 12% aqueous solution of prototypes 1 to 6 is filled in a vinylidene chloride casing having a folding diameter of 38 mm and heated in a hot water bath (80 ° C.) for 30 minutes (B-type viscometer, 20 ° C.) Was also measured.

(Table 6)

(Table 7)

When undegraded soybean protein that gels under the conditions described above is used, it is presumed to reflect the gelation characteristics, but even if the pH is adjusted to the range of 5.3 to 6.3, it has strong adhesion It became a texture and was not preferable.
When the prototype 5 with low water solubility of NSI 40 was used, the adhesion was good, but the roughening that seems to be caused by the insolubilization of the protein occurred, and it did not become a smooth texture. Was unsuitable.
In addition, when the prototype 6 having a high TCA solubility of 44% and a high degree of enzymatic degradation was used, satisfactory results were obtained in terms of physical properties, but it had a strong bitter taste and was not preferable in flavor.
Prototypes 1 to 4 in which gel characteristics, TCA solubility, and NSI are in the desired ranges have little adhesion and roughness, and are excellent in mass as a bolus and excellent in both physical properties and flavor. In particular, Prototype 1 combined with metal ions has the required physical properties and is excellent in flavor, and thus has the most desirable quality for the purpose of the present invention.

■ Example 3
Using the separated soybean protein “Prototype 1” obtained in the above production example, the gel composition of the present invention was prepared in the formulation examples of Table 8. As a gelling agent preparation, “Cleargar RJ # 13” (manufactured by Aoba Kasei Co., Ltd.) containing agar as a main component was used.
Powder materials (separated soy protein, collagen peptide, casein sodium, milk protein concentrate, gelling agent, dextrin, high-intensity sweetener) were mixed in advance and dispersed in ion-exchanged water (TK homomixer) use). After the powder raw material was sufficiently dispersed, raw materials other than the powder raw material such as liquid or paste (non-adjusted soy milk, rapeseed white squeezed oil, fragrance, emulsifier) were added and mixed.
Then, citric acid was added to prepare a solution pH of 6.3. Next, the solution was heated in a hot water bath while stirring each sample until it reached 85 ° C. After replenishing the evaporated water, filling the retort cup and sealing the upper part, high temperature and high pressure sterilization (retort sterilization) was performed.
The obtained gel-like composition was subjected to sensory evaluation by 10 panelists in the same manner as in Example 1, and the results are shown in Table 9.

(Table 8)

(Table 9)

  Based on the above results, in a high protein gel food that forms a body with a gelling agent, a specific soy protein material is used and adjusted to a limited pH range (pH 5.3 to 6.3), thereby being adhered. It has become possible to produce a product with less swallowability and excellent swallowability.

■ Example 4
Using the isolated soy protein “Prototype 1” obtained in the above production example, a gel composition filled in a retort cup was prepared in the same manner as in Example 3 using the formulation examples shown in Table 10, and this was frozen. And frozen to obtain a frozen type gel-like composition.

(Table 10)

  As described above, the soybean protein material of the present invention is used, and a proper amount of fat and oil and a low-molecular-weight saccharide having a high freezing point depressing effect are appropriately blended, so that it can be frozen while maintaining a texture with good swallowability at room temperature. It is now possible to provide frozen gel foods that can be eaten in an ice-like manner. You can choose how to eat according to the season and physical condition, it is possible to improve the QOL. Moreover, since this frozen type gelled food contains soy protein having high water retention, even when re-thawing after freezing, water hardly separated. Therefore, even when an elderly person whose food is thin cannot finish eating, it can be eaten again as a dessert with a mousse-like texture, which is also preferable from the viewpoint of reducing leftovers.

Claims (7)

A gel food characterized in that a soy protein material and a gelling agent satisfying the following conditions (1) to (4) are used as raw materials, and the pH is 5.3 to 6.3.
(1) The crude protein content is 70% by weight or more per dry solid content,
(2) The property when a 12% aqueous solution is heated at 80 ° C. for 30 minutes is sol,
(3) NSI is 60 or more,
(4) The 0.22M trichloroacetic acid (TCA) solubility is 30% or less. The gel according to claim 1, wherein the soybean protein material has been subjected to at least a treatment by adding a salt, oxide or hydroxide of a group II element, a decomposition treatment with a protein hydrolase, or a heat treatment. Food. Protein material other than soy protein is selected from collagen peptide, meat peptide, chicken egg protein, sodium caseinate, casein, milk protein concentrate, milk whey concentrate, milk whey isolate, milk protein digest, corn protein and wheat protein The gel food according to claim 1 or 2, wherein one or more of the ingredients are used as raw materials. The gel food according to any one of claims 1 to 3, wherein the soybean protein in the total protein is 50% by weight or more. The gel food according to any one of claims 1 to 3, wherein the soybean protein in the total protein is 50% by weight or more and the collagen peptide is 10 to 50% by weight. The gel food according to any one of claims 1 to 5, wherein the pH adjuster added to adjust the pH to 5.3 to 6.3 is an organic acid, an inorganic acid or an acidic soy protein material. A frozen-type gel-like food, wherein the gel-like food according to any one of claims 1 to 6 is frozen.