JP5877605B2 - Gel-like food for energy supply and method for producing the same - Google Patents

Description

  The present invention relates to a gel food for energy supplementation, and particularly to a gel food for energy supplement of a type such as pudding and cheesecake having a low protein, a low salt and a high calorie content.

  In recent years, dietary therapy for treating diseases has attracted attention in the medical community, and various medical foods have been developed. In these medical foods, it is important that necessary nutritional components are reinforced and provided as a meal that is easy for the patient to eat. In the kidney disease diet, while restricting protein and salt, it is necessary to reinforce carbohydrates and lipids sufficiently to secure energy. In response to these demands, various foods with low protein, low salt and high calories have been developed as kidney disease foods, and a high-calorie jelly of raw confectionery type that can reinforce calories (sugar) has been developed as a particularly easy-to-eat dessert. (JP-A-9-84532 and JP-A-2008-73023).

JP-A-9-84532 JP 2008-73023 A

  The prior art jelly is intended for acidic gel foods having a pH of about 3.0 to 4.6. That is, since patients with kidney disease are restricted from taking protein, acidic gel foods that do not contain milk and cheese such as pudding and cheesecake have been proposed. On the other hand, if a gel food with a low protein and high calorie having a flavor and tissue similar to pudding, cheesecake, etc. can be provided to kidney disease patients, it will be beneficial because the menu of kidney disease foods will increase. However, when making high-calorie gel foods that do not contain milk and cheese, which are important for forming milk flavors such as puddings and cheesecakes, milk flavors and tissues that are close to normal puddings and cheesecakes It was extremely difficult to make.

The present invention is gelled with a gelling agent containing agar and blended in a specific ratio with oils and fats emulsified to provide a creamy milky feeling and tissue-like performance brought about by milk proteins. I found out. That is, the present invention is an energy-supplemented gel-like food containing a saccharide with an amount of Brix sugar of 35 to 60, and is blended in a state in which fats and oils are emulsified, and the fat and oil content is based on the total weight of the food. The food product is 2 to 30% by weight and gelled by agar.
The present invention also relates to a method for producing a gel-like food for energy supply, wherein (1) a gelling agent solution is prepared by warming and hydrating a gelling agent containing agar in a state free of carbohydrates. And (2) providing the production method including a step of preparing a cooled and solidified jelly base material by adding oil and sugar in an emulsified state to the gelling agent solution and other raw materials as necessary.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a gel food for energy supply of a type such as pudding or cheesecake having low protein, low salt, high calorie, creamy milk feeling brought about by milk protein and performance close to tissue. .

Hereinafter, the present invention will be described in detail.
The gel food for energy supply of the present invention contains a saccharide in an amount to give a Brix sugar content of 35-60. The Brix sugar content is preferably 35 to 45. It is useful as a kidney disease food to be provided to patients with kidney disease because it can be effectively supplemented with calories in a small amount by making it a gel food containing an amount of sugar with a Brix sugar content of 35 or more. On the other hand, in terms of taste, the Brix sugar content is preferably 60 or less. Here, in this specification, the Brix sugar degree is obtained by measuring the refractive index of a gelling agent solution or a substrate at 20 ° C. and converting it to the weight / weight percent of a pure sucrose solution (saccharose) (International Sugar Analysis Standardization Committee). This is the value obtained using the association conversion table.

  The saccharide used in the gel food for energy supplement of the present invention may be any saccharide, but since a large amount of saccharide is added to the gel food for energy supplement, particularly low sugars such as reducing sugars are used. Sweet saccharides are preferred. A saccharide having a sweetness compared to sugar of about 1/2 or less, for example, about 1/4 or less is preferable. Maltose, linear oligosaccharide, reduced branched oligosaccharide, malto-oligosaccharide (dextrin), maltodextrin, granulated sugar, Enzymatic saccharified candy and the like are preferably used alone or in appropriate combination. With the above sugar, sweetness is felt softly and a high-calorie gel food is obtained, so that the effects of the present invention are maximized. The amount of sugar used can be easily set by those skilled in the art according to the Brix sugar content of the gel food to be obtained. In addition, if sugar is contained in other raw materials, the amount can be set in consideration of the amount. For example, in the case of using the above-mentioned saccharides (those having a sweetness of about ½ or less compared with sugar), the gel-like food of the present invention is generally used by using about 25 to 60% by weight as the dry weight. A preferable brix can be obtained.

Moreover, the gel food for energy supply of the present invention contains fats and oils in an emulsified state. The fats and oils may be any of animal fats, vegetable fats and oils, fish fats and the like. The fat content is 2 to 30% by weight, preferably 5 to 15% by weight, based on the total weight of the gel food. By including fats and oils in the state of being emulsified in the energy-supplemented gel food and having the fats and oils content in the above range, creamy milky feeling brought by milk proteins and performance close to tissue can be obtained. It is desirable to uniformly contain oil and fat in the gel food for energy supply in an emulsified state. The state of emulsifying fats and oils is a so-called emulsified state, that is, a state where oil is dispersed as fine particles in an aqueous dispersion medium, or a state where water is dispersed as fine particles in an oil-based dispersion medium. Point to. The state of emulsifying the oil and fat can be achieved by emulsifying the oil and fat, water and, if necessary, the emulsifier by a general method such as homogenization. Specific examples of the oil and fat in the emulsified state include vegetable oil and fat cream (in the form of coffee whitener), butter, margarine, and those that do not contain protein. The ratio of fats and oils in the emulsified fats and oils is not limited, but it is desirable to increase the ratio of fats and oils (for example, 20% by weight or more) for the purpose of providing a gel food for energy supplementation.
Moreover, the gel food for energy supply of the present invention is gelled by agar. The content of agar is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.3% by weight, based on the total weight of the gel food. The weight of the agar is based on the dry weight. Agar can form a raw material rich in sugar and oil in a stable gel, and the gel provides a creamy milky feeling and tissue-like performance provided by milk protein.

The gel food for energy supply of the present invention is one or more selected from the group consisting of locust bean gum, pectin, xanthan gum, caraya gum, guar gum, tamarind gum and κ carrageenan, more preferably selected from locust bean gum and xanthan gum. One or more of the above may be further included. By blending these raw materials, the gelled food of the present invention can be further imparted with the elasticity of purine-like purunpurun. The content of these raw materials is preferably 0.01 to 0.5% by weight, more preferably 0.01 to 0.35% by weight, based on the total weight of the gel food. The weight of these raw materials is based on the dry weight. These raw materials correspond to the gelling agent as used herein.
The gel food for energy supply of the present invention is one or more selected from the group consisting of HM pectin, native gellan gum, cellulose, fermented cellulose, carboxymethyl cellulose and citrus fiber, more preferably selected from cellulose and fermented cellulose. One or more may be further included. By mix | blending these raw materials, the stability of the emulsified state of the fats and oils during the manufacturing process of the gelatinous foodstuff of this invention and a preservation | save can be improved. The content of these raw materials is preferably 0.01 to 2% by weight, more preferably 0.05 to 1% by weight, based on the total weight of the gel food. The weight of these raw materials is based on the dry weight. Among these raw materials, HM pectin and native gellan gum correspond to the gelling agent as used herein.
The protein content of the gel food of the present invention is preferably 3% by weight or less, more preferably 0.5% by weight or less, based on the total weight of the gel food. Moreover, the potassium content of the gel food of the present invention is preferably 0.5 to 20 mg / 100 g, more preferably 1 to 10 mg / 100 g, based on the total weight of the gel food. As described above, by suppressing the protein content and the potassium content, it is possible to obtain a product suitable for a kidney disease patient. The protein content can be measured by a nitrogen quantitative conversion method, and the potassium content can be measured by inductively coupled plasma emission spectrometry.

The gel food for replenishment of energy of the present invention comprises (1) preparing a gelling agent solution by heating and hydrating a gelling agent containing agar in a state containing no sugar, and (2) It can manufacture by adding the oil and fat and saccharide | sugar of the emulsified state, and another raw material as needed, and preparing a cooling solidification jelly base material.
In the step (1), the “state not containing a saccharide” means that the saccharide used in the present invention is not added as a raw material, or the saccharide includes a gelling agent and a saccharide described below together. When a gelling agent solution is prepared by solidification by warming and solidifying, it means a state where the gel is reduced and added to such an extent that it does not cause a problem of becoming a poor quality gel food (for example, Brix sugar content of 15 or less). In general, when a gelling agent solution and a large amount of carbohydrates are heated and hydrated together to prepare a gelling agent solution and solidify it, it becomes a gel food that is poor in terms of texture, taste, etc. By adopting the procedure of warming and hydrating the gelling agent in the absence of saccharides, and then adding saccharides later, the texture and mouthfeel are smooth, the sweetness is felt, and the tissue is smooth. Thus, it is possible to obtain a high-calorie gel-like food having an excellent appearance.
Although the mechanism by which the above texture is obtained by adopting this condition is not clear, when a gelling agent and a saccharide are heated and hydrated together, a highly hydrated saccharide The hydration of the gelling agent is prioritized and the hydration of the gelling agent is secondarily performed behind this. As a result, the physical properties of the gel food obtained by solidifying the gelling agent are impaired. When saccharides are hydrated and carbohydrates are added thereto, it is considered that the hydration of both is achieved to the limit.

The conditions for warming and hydrating the gelling agent are not limited as long as the hydration is achieved, and may be any temperature above the dissolution temperature of the gelling agent used. In the present invention, for example, about 70 to 100 C., preferably about 75 to 90.degree. C., for example, 80.degree. C., about 0 (attainment temperature) to about 20 minutes, preferably 5 to 15 minutes, for example, 10 minutes. It is preferable for achieving gelation of a food product. The amount of water used for hydration is not particularly limited. Warming hydration can be performed under appropriate stirring conditions. The gelling agent may be used in any form such as dry powder (including various preparations) or once liquefied. In this step, it is preferable that the gelling agent is completely dissolved before the carbohydrate is added in step (2).
In the present invention, any agar known in the art may be used as the agar used as the gelling agent, but it is sufficient to heat it to a temperature of less than 100 ° C., preferably 75 to 90 ° C. In view of hydration, it is preferably a rapidly soluble agar.

In the step (2) of the present invention, the cooled solidified jelly base material is prepared by adding the fats and oils in an emulsified state to the gelling agent solution prepared in the step (1), saccharides and other raw materials as required. . Here, the other raw materials mean all raw materials known to those skilled in the art for use in gel foods, such as dairy products, other nutritional components such as vitamins, dietary fiber, sour flavoring, flavoring, etc. It is done. These raw materials can be used in any amount as required. However, in order to obtain a gel food suitable for patients with kidney disease, it is preferable not to include a protein raw material, and it is preferable not to use fruit and fruit juice from the viewpoint of suppressing the potassium content.
The saccharide added to the gelling agent solution and other raw materials may be either dry powder or liquefied, but the saccharide is easily dissolved and a gel-like food with an excellent taste is obtained. It is desirable to use a liquefied product (syrup). In addition, saccharides and other raw materials that have been warmed and hydrated in advance can be added to the gelling agent solution. In this case, the saccharide is preferably warmed and hydrated to a temperature of about 50 to 80 ° C. By adopting it, it is possible to add a sufficiently hydrated saccharide to the gelling agent solution to obtain a homogeneous base material, and to produce a gel-like food with excellent texture and taste.
When powdered saccharides are used, the gelling agent is heated and hydrated to obtain a gelling agent solution, and then the above raw materials are added to the gelling agent solution, followed by further heating to allow hydration. Each of these treatments can be appropriately performed under stirring conditions. In order to efficiently dissolve and mix the raw materials, the steps from the preparation of the gelling agent solution to the addition of carbohydrates and the like can be performed while continuously heating.

In addition, an acid raw material can be added to the jelly base material prepared in this way as necessary to adjust the pH. This jelly base material is filled into a suitable container and cooled and solidified. At this stage, heat sterilization may be performed by sealing and sealing as necessary. Heat sterilization is performed by putting the jelly base material filled in the container into the warm water layer and keeping the temperature of the jelly base material at 75 to 95 ° C. and holding for 10 to 30 minutes, or by retorting. In this way, the final product can be distributed at room temperature by performing a heat sterilization treatment as necessary.
The cooling and solidifying temperature of the jelly substrate can be arbitrarily set by those skilled in the art according to the type, content, and ratio of the gelling agent used. In the present invention, for example, the temperature of the gel food is 20 It can be solidified by cooling to -50 ° C, preferably 20-40 ° C.
By the production method of the present invention described above, it is possible to suppress the protein and potassium contents and to obtain a gel food for energy supply such as pudding and cheesecake.
Hereinafter, an example explains.

(Cheesecake-like food)
Example 1
In accordance with the formulation shown in Table 1 (values indicate parts by mass of the raw material), agar, locust bean gum and cellulose are added to water, and heated and dissolved at 85 ° C. to hydrate the gelling agent. Obtained. The Brix sugar content of the gelling agent solution was 11.
A plant obtained by homogeneously emulsifying granulated sugar, maltooligosaccharide, vegetable oil cream (13.5 parts by weight of vegetable oil, 2.5 parts by weight of milk fat and 14 parts by weight of water) in the gelling agent solution thus obtained. (Fat oil cream), citric acid, pigment and fragrance were added to prepare a base material. The Brix sugar content of the base material was 37.0. The pH of the substrate was 3.80. The potassium content and protein content are shown in Table 1.
The base material was filled in a container with a capacity of 60 cc, sealed, sealed, and sterilized with warm water at 80 ° C. for 20 minutes. Thereafter, it was cooled to 35 ° C. to obtain a jelly-like cheesecake-like food.
The obtained cheesecake-like food had a milky texture with a creamy and rich cheese taste similar to that of a normal rare cheesecake, and the texture, texture and mouthfeel were also good.

(Examples 2 to 4)
A cheesecake-like food was produced in the same manner as in Example 1 except that the ingredients were mixed as shown in Table 1.
The cheesecake-like food obtained in Example 2 was more resilient than that of Example 1, but had a milky feel, texture and texture and mouthfeel similar to those of ordinary rare cheesecakes. there were.
The cheesecake-like food obtained in Example 3 had a milky feel, a texture and a texture and a mouthfeel equivalent to those of Example 1, although some separation of oils and fats was observed.
The cheesecake-like food obtained in Example 4 was more resilient than that of Example 1, and some separation of oils and fats was observed, but the milky texture, texture and texture close to those of ordinary rare cheesecakes.・ It had a mouth.

(Comparative Example 1)
Instead of vegetable fat cream, vegetable fat and milk fat (that is, these fats and oils) which become the same component as this were used.
The cheesecake-like food obtained in Comparative Example 1 has a gel hardness, but separation of oils and fats is observed, emulsification is unstable, and the milky texture, texture and texture and mouthfeel close to those of ordinary rare cheesecakes. None of these were poor.

(Example 5)
In the same formulation as in Example 1, agar, locust bean gum, cellulose, granulated sugar, maltooligosaccharide and vegetable oil cream (same as used in Example 1) were added to water, heated to 85 ° C and dissolved in a gel. The agent was hydrated to obtain a gelling agent solution. That is, the same raw materials as those in Example 1 (other than citric acid, pigment, and fragrance) were dissolved together by heating to obtain a gelling agent solution.
A base material was prepared by adding citric acid, a dye and a fragrance to the gelling agent solution thus obtained. The Brix sugar content of the base material was 37.0. The pH of the substrate was 3.80. In addition, potassium content and protein content are the same as Example 1.
The above-mentioned base material was filled in a container with a capacity of 60 cc, sealed, sealed, and sterilized at a temperature of 80 ° C. with warm water for 20 minutes. Thereafter, it was cooled to 35 ° C. to obtain a jelly-like cheesecake-like food.
The obtained cheesecake-like food has a gel hardness better than that of Example 1, has a custard cream-like physical property, has a creamy and cheesey milky taste, and has a custard cream. It had a similar texture and texture and mouthfeel.

(Example 6)
In the same formulation as in Example 1, agar, locust bean gum, cellulose and vegetable oil cream (same as used in Example 1) are added to water and heated to 85 ° C to hydrate the gelling agent. A gelling agent solution was obtained. The Brix sugar content of the gelling agent solution was 11.
A base material was prepared by adding granulated sugar, maltooligosaccharide, citric acid, dye and fragrance to the gelling agent solution thus obtained. The Brix sugar content of the base material was 37.0. The pH of the substrate was 3.80. In addition, potassium content and protein content are the same as Example 1.
The above-mentioned base material was filled in a container with a capacity of 60 cc, sealed, sealed, and sterilized at a temperature of 80 ° C. with warm water for 20 minutes. Thereafter, it was cooled to 35 ° C. to obtain a jelly-like cheesecake-like food.
The resulting cheesecake-like food has better gel hardness than that of Example 1, harder gel than that of Example 5, and has physical properties such as hard yogurt, creamy and cheese-like. It had a rich milky texture, and had a hard yogurt-like structure and texture / mouthfeel.

(Purin-like food)
(Example 7)
According to the formulation shown in Table 2, agar, locust bean gum, xanthan gum and fermented cellulose were added to water and dissolved by heating at 85 ° C. to hydrate the gelling agent to obtain a gelling agent solution. The Brix sugar content of the gelling agent solution was 11.
A base material was prepared by adding granulated sugar, maltooligosaccharide, vegetable oil and fat cream (same as used in Example 1), a pigment and a fragrance to the gelling agent solution thus obtained. The base material had a Brix sugar content of 36. The pH of the base material was neutral (about 6.5). The potassium content and protein content are shown in Table 2.
The substrate was filled in a container with a capacity of 60 cc, sealed, sealed, and sterilized at a temperature of 120 ° C. for 20 minutes with a retort kettle. Thereafter, it was cooled to 35 ° C. to obtain a jelly-like pudding-like food.
The obtained pudding-like food had a creamy and sweet milky feeling close to that of ordinary pudding, and the tissue, texture and mouthfeel were good.

Claims (3)

An energy-supplemented gel food containing an amount of sugar with a Brix sugar content of 35-60, wherein the fat content is 2-30% by weight based on the total weight of the gel food, and the protein content is A method for producing a gel food that is 0.5% by weight or less based on the total weight of the gel food ,
(1) and oil emulsified state, in a state that does not contain a carbohydrate, a gelling agent agar with pressurized hot water sum preparing a gelling agent solution, and (2) emulsifying the gelling agent solution The said manufacturing method including the process of adding the oil and fat of the state and saccharide | sugar, and other raw materials as needed, and preparing the cooling solidification jelly base material. The production method according to claim 1, wherein the gel food further comprises at least one selected from the group consisting of locust bean gum, pectin, xanthan gum, caraya gum, guar gum, tamarind gum and kappa carrageenan as a gelling agent. The production method according to claim 1 or 2, wherein the gel food further comprises one or more selected from the group consisting of HM pectin, native gellan gum, cellulose, fermented cellulose, carboxymethylcellulose, and citrus fibers.