JP4809396B2 - Gel retort food - Google Patents

Description

The present invention relates to a high-protein gel food containing 5% or more of protein, and a high-protein gel stably retained in the gel without separation of mixed water and / or water derived from raw materials even when subjected to high temperature treatment Related to food.

Elderly people and people who need rehabilitation for oral nutrition due to illness, etc. have reduced chewing (to chew food well) and swallowing (to swallow food) functions. It takes a lot of effort to get the necessary amount of nutrients while paying attention to the above. For example, solids may clog the throat, and low viscosity liquids such as water are easy to drain and may cause pneumonia due to aspiration. In addition, there is a risk of aspiration and inadequate food intake, and various nutrients tend to be deficient, especially in the elderly, where protein deficiency often becomes a problem. Therefore, conventionally, high nutrition and high protein foods have been disclosed in which a liquid has a viscosity and is stably held in a gel without separation of water.

For example, Japanese Patent No. 3132651 (Patent Document 1) discloses a high-energy gel-like nutritional composition for dysphagia and rehabilitation patients who have specified the energy ratio of protein and lipid, gel strength, etc. It is described that it was possible to reduce water separation by examining the spin-spin relaxation time. Furthermore, the Examples describe high protein gel nutritional compositions containing 8-9% protein and retorted. JP-A-2001-144 (Patent Document 2) describes a gel-like high protein dietary supplement containing 1 to 10% by weight of a protein hydrolyzate and aseptically filled after ultra-high temperature and short time (UHT) sterilization. Has been. However, the above-mentioned substances do not sufficiently satisfy the consumer's demand for the stable retention of moisture in the gel, so that the blended water and / or the moisture derived from the raw material is stably retained in the gel without separation. There is a need for a high protein gel food.

Japanese Patent No. 3132651 Japanese Patent Laid-Open No. 2001-144

Higher protein gel foods are more susceptible to protein denaturation due to high-temperature treatment or the like as the protein content is higher, and the water derived from the blended water and / or raw materials is more likely to be separated. Therefore, an object of the present invention is to provide a high-protein gel-like food in which the blended water and / or water derived from the raw material is not separated even when subjected to high-temperature treatment or the like.

In order to achieve the above object, the present inventors have conducted intensive studies on egg white processing methods. As a result, if lactic acid fermented egg white is contained in a high-protein gel food, unexpectedly, even if it is subjected to high-temperature treatment etc., the mixed water and / or the water derived from the raw material is retained in the gel without separation. As a result, the present invention has been completed.

That is, the present invention relates to (1) a high protein gel food containing 5% or more of protein, a high protein gel food containing lactic acid fermented egg white, and (2) the content of lactic acid fermented egg white in terms of solid content. The high protein gel food according to (1), which is 1 to 20%, and (3) the high protein gel food according to (1) or (2), which is for those with difficulty in chewing / swallowing.

ADVANTAGE OF THE INVENTION According to this invention, even if it performs a high temperature process etc., the high protein gel-like foodstuff currently hold | maintained in the gel can be provided, without the mixing water and / or the water | moisture content derived from a raw material separating. Therefore, further expansion of demand for high protein gel food can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The high protein gel food of the present invention contains lactic acid fermented egg white as an active ingredient, so that even if it is subjected to a high temperature treatment or the like, blended water and / or water derived from the raw material is retained in the gel.

Here, the lactic acid fermented egg white which is an active ingredient of the present invention is obtained by adding lactic acid bacteria to a liquid egg white and fermenting it. Such lactic acid fermentation generally uses lactic acid bacteria-assimilating saccharide as a nutrient source and adds a fermentation promoting substance such as yeast extract as necessary, and preferably 10 ³ to 10 ⁸ , more preferably 1 mL of lactic acid bacteria. 10 ⁵ to 10 ⁷ have been fermented and the present invention may be obtained using the same method.

The form of lactic acid fermented egg white which is an active ingredient of the present invention can have various forms (for example, liquid, powder, microcolloid, cream, paste, jelly). That is, it can be processed into an appropriate form and used according to the properties of the food to be blended. In particular, the powder form is preferable because it can be contained in a high protein gel food as a protein raw material at a high concentration. The drying treatment can be carried out by adding a shaping material such as dextrin or an aqueous medium such as fresh water to the lactic acid fermented egg white as necessary, followed by any method such as spray drying, freeze drying, pan drying and the like.

Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Further, it may contain egg yolk and other egg-derived components to the extent that they do not affect the effect.

Examples of the lactic acid bacteria used in the above-mentioned lactic acid fermented egg white are generally used for the production of yogurt and cheese. lactis etc.), Leuconostoc genus (Leuconostoc cremoris etc.), Enterococcus faecalis, Bifidobacterium Bbifidum etc.

Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.

The fermentation-promoting substance used for the lactic acid-fermented egg white is not particularly limited as long as it promotes fermentation within a range that does not impair the effects of the present invention. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.

The typical manufacturing method of the said lactic acid fermented egg white is shown below. Add egg white protein 2-8%, lactic acid bacteria assimilating sugar 1-15%, and fermentation-promoting substance 0.5-10% to water and adjust pH to 5-7.5 using acid materials such as lactic acid and hydrochloric acid. Prepare a feed solution. In addition, as an acid material, it is preferable to use lactic acid from the surface of flavor. After heating the resulting 5-120 minutes charge liquid at 60 to 110 ° C., it is added so that the lactic acid bacteria starter to ¹⁰ 5 to 10 ⁷ per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.

The high protein gel food of the present invention refers to a food containing 5% or more of protein. 6% or more is preferable and 8% or more is more preferable from the point of taking sufficient nutrition with a small amount of meal. The protein measurement method is in accordance with the nutrition labeling standard (May 20, 1996, Ministry of Health and Welfare Notification No. 146), the method described in the third column of the attached table 1, that is, the nitrogen quantitative conversion method.

The content of lactic acid fermented egg white in the high protein gel food of the present invention is preferably 1 to 20%, more preferably 2 to 20% in terms of solid content. If the content of lactic acid fermented egg white is less than the above range, the effect of preventing water separation may not be observed. On the other hand, if the content of lactic acid fermented egg white is more than the above range, it may not be economical because a further effect cannot be obtained.

Protein raw materials other than lactic acid fermented egg white in the present invention are not particularly limited, and specifically, for example, milk proteins such as milk, skim milk powder, whey, sodium caseinate, lactalbumin, separated soy protein, concentrated soybean Soy protein such as protein, whole egg, egg yolk, egg white, egg white albumin and other egg protein, wheat protein, serum protein, gelatin, chicken, beef, pork, mutton and other livestock meat protein, fish, shellfish, shrimp, squid, octopus, etc. Seafood protein and / or hydrolyzate of each protein.

The high protein gel food of the present invention is often used for persons with difficulty in chewing / swallowing. In order to prevent aspiration, a gelled material having a hardness of 1 × 10 ³ to 1 × 10 ⁶ N / m ² is preferable, and 1 × 10 ⁴ to 1 × 10 ⁵ N / m ² is more preferable. If it is less than 1 × 10 ³ N / m ² , it may be too soft and aspiration may occur, and if it is greater than 1 × 10 ⁶ N / m ^2, it may be too hard and clog the trachea. The measuring method is attached to the notification of the Director of Newly Developed Food Health Countermeasures Office, Food Health Division, Ministry of Health and Welfare, Ministry of Health and Welfare (issued February 23, 1994), “Handling of labeling permission for food for the elderly” According to “Test method for food for elderly people” (using a plunger with a diameter of 20 mm, compression distance 10 mm / s, clearance 5 mm, measurement temperature 20 ± 2 ° C.).

The high protein gel food of the present invention is not particularly limited and can be applied to a variety of food menus, and is particularly suitable for the ability to retain moisture in the gel in foods subjected to high temperature treatment. It is. Here, the temperature of the high temperature treatment is preferably 60 ° C. or higher, more preferably 70 ° C. or higher, and in particular, precipitation does not occur despite excessive heat being applied. It is more preferable in the so-called retort treatment in which the temperature of the food at the center of the food is heated at 120 ° C. for 4 minutes or more, or a condition having the same or better effect. In addition, as an upper limit temperature of a high temperature process, 250 degrees C or less is preferable. High-temperature treatment methods include, for example, retort heating, steaming, hot water, baking, frying, microwave heating, high-temperature short-time heating, etc. Say the method.

What is necessary is just to mix | blend the high protein gel-like foodstuff in this invention as needed in the range which does not impair the effect of this invention except the raw material mentioned above. Specifically, for example, sugars such as starch, dextrin, fructose, glucose, lactose, oligosaccharide and sugar alcohol, egg yolk oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, rice oil, olive oil, safflower oil, soybean oil , Oils and fats such as palm oil, fish oil, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch, etc., pectin, xanthan gum, tamarind seed gum, gellan gum, guar gum, arabic Gum, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch and other thickening materials such as wet heat-treated starch and processed starch, gelling materials such as pectin Resistant dextrin, crystalline cellulose , Dietary fiber such as apple fiber, salt, sugar, soy sauce, miso, mayonnaise, ketchup, sauce, extracts from animals and plants, amino acids, seasonings such as sodium glutamate, various peptides, onions, tomatoes, pumpkin, spinach, carrots, Vegetables such as cabbage, radish, burdock, sweet potato, potato, taro, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, vitamins such as vitamin A, vitamin B group, vitamin C, vitamin D, niacin , Inorganic iron, heme iron, calcium, sodium, potassium, magnesium, zinc, copper, selenium, phosphorus, manganese, cobalt, chromium, molybdenum, iodine and other minerals or salts thereof, or highly containing these minerals Yeast, spices, ascorbic acid, vitamins Antioxidant material etc., can be mentioned coloring material or the like.

Since the high protein gel food in the present invention is close to a meal for healthy persons, it contains a solid raw material such as livestock meat, seafood, and vegetables in a paste form within a range that does not impair the effects of the present invention. Thus, it can be made into a high protein gel food with a variety of appetite. The content is not particularly limited, and may be adjusted in consideration of the necessary protein content and nutrition, but is preferably 5% or more and more preferably 10% or more in consideration of the flavor as a dish. The method of making the paste is not particularly limited, and specifically, for example, a method of cooking these ingredients together with other raw materials and then pasting them using a mixer, a comitroll, or the like can be mentioned.

Although the manufacturing method of the high protein gel food of this invention is not specifically limited, For example, it can manufacture as follows. First, the raw material mix | blended with the meal for healthy persons is selected suitably from the point of flavor. Subsequently, the blending amounts of the protein raw materials such as milk, soybean and egg, and lactic acid fermented egg white are determined so that the protein per 100 g of the product is 5 g or more. Next, the compounding quantity of a thickener is determined so that it may become a hardness of 1 * 10 < ³ > -1 * 10 < ⁶ > N / m < ² >. Prepare raw materials based on the formulation, and for solid raw materials such as livestock meat, seafood and vegetables, put them into a kneader and heat cook them. , Model number 1700, 200 blades) or the like. Then, the high-protein gel-like food material that has been pasted is filled and sealed in a heat-resistant container, followed by retorting at 110 to 125 ° C. to produce a high-protein gel-like food.

Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these.

[Example 1] (Chicken and onion stir-fried high protein gel food)
An egg white aqueous solution consisting of 50% liquid egg white (protein content 6%), granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water 45.8% was stirred and prepared. The resulting egg white aqueous solution was heated at 70-90 ° C. for 5 minutes, and then added with lactic acid bacteria starter 0.02% (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. After fermentation at 24 ° C. for 24 hours, heat sterilization at 70 to 90 ° C. for 10 minutes, followed by treatment at a pressure of 10 MPa using a high-pressure homogenizer, lactic acid fermented egg white as an active ingredient of the present invention (protein content 6%) A solid content of 10%; prototype A) was produced.
Subsequently, chicken thigh meat, onion, salad oil, soy sauce and salt, white pepper and fresh water were prepared as raw materials in order to make a fried chicken and onion. Next, the separated soybean protein, the above lactic acid fermented egg white and pectin were prepared so that the protein content was 7% and the hardness was 1 × 10 ³ to 1 × 10 ⁶ N / m ² .
That is, as raw materials, chicken thigh meat (protein content 20%) 10 parts, onion 2 parts, salad oil 5 parts, soy sauce 0.3 parts, salt 0.4 parts, white pepper 0.02 parts, isolated soy protein (protein containing (90%) 4.5 parts, 20 parts of lactic acid fermented egg white (protein content 6%, solid content 10%), 0.3 parts of pectin and 57.48 parts of fresh water were prepared.
Next, sauté chicken thigh and onion with a portion of the salad oil blender with a kneader with a stirrer, and after adding fresh water, soy sauce, salt, white pepper, separated soy protein, lactic acid fermented egg white and pectin to this, stirring and mixing, The paste was processed with COMITOLOL (model number 1700, 200 blades manufactured by Arshall).
Subsequently, 60 g of a cup-shaped heat-resistant synthetic resin container (70 ml capacity) is filled with the pasted raw material, sealed with a heat-resistant synthetic resin-capable lid that can be easily peeled, and then in a hot water retort. And sterilized by heating at 120 ° C. for 35 minutes, and then cooled to obtain a high protein gel food.
As a result of storing the produced high protein gel food in a thermostatic chamber at 35 ° C. for 4 weeks, water separation was not confirmed, and a uniform and smooth gel-like physical property was maintained. The protein content of the high protein gel food was 7%, the content of lactic acid fermented egg white was 2% in terms of solid content, and the hardness was 1 × 10 ⁴ N / m ² .

[Test Example 1] (Chicken and onion stir-fried high protein gel food)
The effect of the content of lactic acid fermented egg white on the water separation was investigated for the high-protein gel-like food of fried chicken and onion. According to the method of Example 1, the high protein gel foods of Examples 1 to 3 and Comparative Example 1 were prepared as shown in Table 1. Lactic acid fermented egg white has two types of lactic acid fermented egg whites with different protein content and solid content: “Prototype A (protein content 6%, solid content 10%)”, “Prototype B (protein content 57 %, Solid content 95%) ". Prototype B was produced by spray-drying prototype A under conditions of an air blowing temperature of 160 ° C. and an exhaust air temperature of 65 ° C. As a control, milk cream (“Daiyukihara” manufactured by Morinaga Milk Industry Co., Ltd., protein content: 4%) was used.

About the high protein gel food of Examples 1-3 shown in Table 1, and the comparative example 1, the production | generation of water separation was confirmed by the external appearance test | inspection after 35 degreeC and a 4-week preservation | save. The water separation was evaluated as 0 when no water separation was observed, Δ when water separation was slightly observed, and x when water separation was observed and it was judged that the food was not suitable as a high protein gel food.

As a result, when lactic acid fermented egg white is contained in a high protein gel food, only 1-20% of lactic acid fermented egg white is contained in terms of solid content, so that only a small amount of water separation is observed, making it suitable as a high protein gel food. (Figs. 1-3). In particular, water separation was not observed at all by containing 2 to 20% of lactic acid fermented egg white in terms of solid content (Examples 1 and 2). However, when lactic acid fermented egg white was not contained, water separation was observed, and the degree of water separation impaired the suitability as a high protein gel food (Comparative Example 1).

[Example 4] (eggpurin style high protein gel food)
In order to obtain an egg pudding style, egg yolk, milk, sugar, xanthan gum, vanilla flavor and fresh water were prepared as raw materials. Next, skim milk powder and lactic acid fermented egg white of prototype A (protein content 6%, solid content) so that the protein content is 8% and the hardness is 1 × 10 ³ to 1 × 10 ⁶ N / m ² A content of 10%) was prepared.
That is, as raw materials, egg yolk (protein content 16%) 20 parts, milk (protein content 3.5%) 30 parts, sugar 13 parts, xanthan gum 0.1 parts, vanilla flavor 0.05 parts, skim milk powder (protein 9 parts of content 34%), lactic acid fermented egg white (protein content 6%, solid content 10%; prototype A) 15 parts and 12.85 parts of fresh water were prepared.
Next, xanthan gum, vanilla flavor, skim milk powder, egg yolk and lactic acid fermented egg white mixed and dispersed in fresh water, milk and sugar were added and mixed and stirred at 5000 rpm for 2 minutes. Subsequently, after deaeration (vacuum gauge 74 cmHg for 5 minutes), 90 g each was filled into a cup-shaped synthetic resin molded container (90 ml capacity), sealed with a synthetic resin lid that can be peeled easily, and then the steamer was removed. Used, steamed at an ambient temperature of 85 ° C. for 35 minutes and then cooled to obtain a high protein gel food. As a result of storing the produced high protein gel food in a thermostatic chamber at −20 ° C. for 4 weeks, water separation after thawing (thawing over 12 hours in a refrigerator with an atmospheric temperature of 10 ° C.) was not confirmed, and the gel was uniform and smooth. The physical properties were maintained. The protein content of the high protein gel food was 8%, the content of lactic acid fermented egg white was 1.5% in terms of solid content, and the hardness was 2 × 10 ⁴ N / m ² .

[Comparative Example 2] (eggpurin style high protein gel food)
Lactic acid fermented egg white (protein content 6%, solid content 10%; Prototype A) 15 parts, Shimizu 7.5 parts yogurt (Merry Soft Co., Ltd. “Merry Soft”, protein content 4%) 22 A high protein gel food was prepared in the same manner as in Example 4 except that the amount was replaced by 5 parts. As a result of storing the produced high protein gel food in a thermostatic chamber at −20 ° C. for 4 weeks, water separation after thawing (thawing for 12 hours in a refrigerator at an atmospheric temperature of 10 ° C.) was confirmed and the physical properties were significantly impaired. The protein content was 8%, and the hardness was 4 × 10 ⁴ N / m ² .

Table 2 shows the high-protein gel foods of Example 4 and Comparative Example 2 that were stored for 4 weeks in a thermostatic chamber at -20 ° C and thawed (thawed for 12 hours in a refrigerator at an ambient temperature of 10 ° C). The generation results are summarized. Evaluation was performed in the same manner as in Test Example 1.

Claims (3)

A gel-like retort food characterized by containing lactic acid fermented egg white in a gel-like food containing 5% or more of protein. The gelled retort food according to claim 1, wherein the content of lactic acid fermented egg white is 1 to 20% in terms of solid content. The gel-like retort food according to claim 1 or 2, which is used for those who have difficulty chewing or swallowing.