JP5955615B2 - Weakly acidic protein-containing gel food and drink - Google Patents

Description

The present invention relates to a weakly acidic protein-containing gel-like food or drink. More specifically, the present invention relates to a protein-containing gel-like food or drink having a pH of 5 to 6 and containing agar and / or gelatin.
The present invention also relates to a method for suppressing the formation of aggregates in a weakly acidic protein gel food or drink containing agar and / or gelatin.

As a technique relating to a protein-containing gel-like food or drink having a weak acidity of pH 5 to 6, for example, a gel food having a pH of 5.3 to 6.3 using a specific soy protein material and a gelling agent as raw materials (Patent Documents) 1) is known.
Patent Document 2 discloses a method for producing an acidic dessert, in which a mixed solution of a gelling agent, a dairy product, sugars and water is previously dissolved by heating in the range of 65 to 85 ° C., and this is adjusted to pH 5.0 with a pH adjuster. A method for producing an acidic dessert characterized by adding yogurt or cheese alone or a mixture thereof and dispersing and dissolving them after adjusting to ˜7.0 is disclosed.

  On the other hand, as a technique using carrageenan, Patent Document 3 discloses at least one of water-soluble carrageenan consisting of a specific ι-type or κ-type, or a combination of these two, and calcium or milk-derived protein. A gel-like food composition prepared by mixing a composition to be contained under water mixing is disclosed, and it is disclosed that the gel-like food composition can be prepared in an acidic to neutral pH range.

Japanese Patent No. 4807348 Japanese Patent No. 2936275 Japanese Patent No. 3505598

The pH of protein-containing gel foods and drinks that are generally marketed is less than 5 (mostly pH 4.5 or less) or in the neutral range. However, protein-containing gel-like foods and drinks having a pH of less than 5 have a strong acidity, while the protein-containing gel-like foods and drinks in the neutral range have sourness because fruit juice, fermented milk, acidulants, etc. must be kept to a small amount. It is weak and has a flavor that relies on fragrance, so it lacks the natural freshness of ingredients such as fruits and fermented milk. In addition, increasing the amount of fruit juice and acidulant requires a lot of pH adjuster, which increases the salty taste and taste. Have the problem.
By adjusting the pH of the protein-containing gel-like food / beverage product to a weakly acidic range of 5-6, it is possible to provide a food / beverage product that has a mild sour taste and a flavor closer to the real thing.
However, when the pH of the protein-containing gel-like food or drink containing agar and / or gelatin is adjusted to a weakly acidic range of 5 to 6, aggregates are formed, and the commercial value is significantly impaired.

  The technique disclosed in Patent Document 1 provides a gel-like food that contains a high protein even in a weakly acidic region and has excellent swallowability by using a specific soybean protein that has improved solubility in a weakly acidic region. However, there is no disclosure of a method for suppressing aggregates produced when agar and / or gelatin and protein are used in a weakly acidic range of pH 5-6. Moreover, the technique disclosed in Patent Document 1 is characterized by using a specific soy protein with improved solubility in a weakly acidic region, and is limited in the formulation design.

In the technique disclosed in Patent Document 2, in order to suppress the occurrence of protein aggregation, an acidic protein-containing food is added after pH adjustment in advance, and after temperature adjustment by homogenization, There is a problem in that adaptability is low because it is necessary to take a limited and complicated manufacturing process such as adding pulp and juice. Moreover, there is no description about the final pH of dessert itself, and it is not a technique on the assumption that it is adjusted to pH 5-6.
The technique disclosed in Patent Document 3 shows that it can be prepared in a gel form in an acidic to neutral pH range, but at the same time, acid aggregation occurs at a pH lower than 6.5, and a uniform gel may not be formed. Sex has been suggested. Moreover, after the gel food preparation base and the milk protein-containing aqueous composition are mixed to form a gel, heat sterilization is not performed, and when sterilization used for normal gel food and drink is performed, aggregate formation occurs. It is generated and has a problem that a uniform gel food or drink cannot be provided.

  In view of this subject, it aims at providing the protein-containing gel-like food-drinks of pH 5-6 containing agar and / or gelatin with which formation of the aggregate was suppressed in this invention.

  As a result of diligent research to solve the above-described problems, the present inventors have found one or more carrageenans selected from the group consisting of ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component. By using it, it discovered that the formation of the aggregate in a weakly acidic range was suppressed, and the protein containing gel-like food / beverage products containing agar and / or gelatin could be provided, and it came to this invention.

This invention relates to the method of suppressing the aggregate formation of the protein-containing gel-like food / beverage products of pH 5-6 containing the weak acid protein-containing gel-like food / beverage products and agar and / or gelatin which has the following aspects;
Item 1. A protein-containing gel-like food or drink comprising the following (1) and (2) and having a pH of 5 to 6;
(1) Agar and / or gelatin,
(2) One or more carrageenans selected from the group consisting of ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component.
Item 2. ι carrageenan, λ carrageenan, κ2 carrageenan, and one or more carrageenans selected from the group consisting of carrageenan containing μ component and ν component are added, containing agar and / or gelatin, pH 5 6. The method of suppressing the aggregate formation of 6 protein containing gel-like food / beverage products.

  A protein-containing gel-like food or drink containing agar and / or gelatin having a uniform structure and a smooth texture can be provided even in a weakly acidic range of pH 5-6.

It is a photograph which shows the external appearance of the strawberry pudding of Example 3-1. It is a photograph which shows the external appearance of the strawberry pudding of Example 3-2. It is a photograph which shows the external appearance of the strawberry pudding of the comparative example 3-1.

1. Protein-containing gel food or drink The protein-containing gel food or drink of the present invention contains the following (1) and (2), and has a pH of 5 to 6;
(1) Agar and / or gelatin,
(2) One or more carrageenans selected from the group consisting of ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component.

  If the kind of protein used for protein-containing gel-like food / beverage products is conventionally used for a foodstuff, it will not specifically limit, Various proteins can be used. For example, milk protein (cow milk, skim milk powder, whole milk powder, whey protein, casein etc.), soy protein (soy milk etc.), wheat protein etc. are mentioned. As a standard, the protein contained in milk is about 3% by mass, skim milk powder is about 35% by mass, whole milk powder is about 25% by mass, and soy milk is about 3.5% by mass. Preferably it is milk protein. In the present invention, the protein includes a peptide.

  The protein content in the gel-like food or drink can be appropriately adjusted depending on the intended gel-like food and drink, and is not particularly limited, but is usually 0.1 to 15% by mass. In particular, when the protein content is 1% by mass or more, a problem such as formation of aggregates occurs remarkably during the production of the gel-like food or drink. In this invention, even if it is this protein content, formation of an aggregate is suppressed and it has the advantage that the gel-like food / beverage products which have a uniform structure | tissue can be provided.

The protein-containing gel-like food or drink of the present invention contains (1) agar and / or gelatin.
Agar is a polysaccharide obtained from red algae, and the main components are agarose and agaropectin. Agarose is a linear polysaccharide in which D-galactose and 3,6-anhydro-L-galactose are alternately linked, and agaropectin contains 0 to 3% sulfate group.
The agar used in the present invention can be any of various types obtained by drying and coagulating hot water extracted from red algae such as Amakusa, Ogonori, Obakusa, and Cyprinus. Various shapes of agar such as agar, flake agar and powder agar can be used.

Gelatin is a polysaccharide extracted by applying heat to collagen, which is the main component of connective tissues such as animal skin, bones, and tendons, and is often used as a gelling agent for jelly.
In the present invention, there are no particular restrictions on the source material, and various commercially available gelatins can be used.

  The content of (1) agar and / or gelatin in the protein-containing gel-like food or drink can be appropriately adjusted according to the physical properties and texture of the gel-like food and drink required. Usually, it is 0.01-5 mass%, Preferably it is 0.05-3 mass%.

The protein-containing gel-like food or drink of the present invention is selected from the group consisting of (1) in addition to agar and / or gelatin, (2) ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component It is characterized by containing one or more carrageenans.
By using such a specific carrageenan, the formation of aggregates is suppressed even in a weakly acidic range of pH 5 to 6, and the protein-containing gel containing agar and / or gelatin has a uniform structure and a smooth texture. Food and drink can be provided. That is, the specific carrageenan mainly functions as a stabilizer in the present gel-like food or drink.

  Carrageenan is a natural polymer extracted and purified from red algae seaweed. Carrageenan has a molecular weight of usually 100,000 to 500,000 and a sulfate group content of usually 20 to 40%. The basic structural unit monomer of carrageenan, which is a polysaccharide composed of D-galactose and 3,6 anhydro-D-galactose, is shown below (Chemical Formula 1). The type of carrageenan is distinguished by the position of the sulfate group and the presence or absence of an anhydro sugar without changing the binding mode (see: JP 2005-518463 A). The basic structure of each component is shown in (Chemical Formula 2).

  In the present invention, ι (iota) carrageenan having the above basic structure, λ (lambda) carrageenan, κ2 (kappa two) carrageenan, and carrageenan containing μ (mu) component and ν (new) component are selected. One or more kinds of carrageenan are added.

ι carrageenan is a carrageenan having the basic structure of ι component shown in (Chemical Formula 2). As a commercially available iota carrageenan preparation, “Carrageenin CSI-1 (F)” manufactured by San-Ei Gen FFI Co., Ltd. can be exemplified.
The λ carrageenan is a carrageenan having a λ component shown in (Chemical Formula 2) as a basic structure. As a commercially available λ carrageenan preparation, “Sun Support [registered trademark] P-30” manufactured by San-Ei Gen FFI Co., Ltd. can be exemplified.

  The κ2 carrageenan is a κ carrageenan in which a part of the molecule is substituted with an ι component (a carrageenan having a κ component shown in (Chemical Formula 2) as a basic structure). Specifically, the carrageenan is characterized in that the molecular structure of κ carrageenan has a part of ι carrageenan, that is, κ carrageenan and ι carrageenan are hybridized. Although the substitution rate of κ carrageenan by ι carrageenan is not particularly limited, the substitution rate is about 1 to 49%, preferably 10 to 40%. As a commercially available κ2 carrageenan preparation, “Sun Support [registered trademark] P-40” manufactured by San-Ei Gen FFI Co., Ltd. can be exemplified.

The μ component and the ν component (Chemical Formula 2) are precursors of the κ component and the ι component, respectively. In general, κ carrageenan and ι carrageenan distributed in the market are carrageenans obtained by alkali treatment of μ carrageenan and ν carrageenan, respectively, and usually contain almost no μ and ν components. In the present invention, carrageenan containing 8% by mass or more of μ component and ν component is preferably used. The upper limit of the μ component and the ν component is not particularly limited, but is preferably 50% by mass.
As a carrageenan preparation containing a μ component and a ν component, “carrageenin Hi-pHive (“ Hi-pHive ”is a registered trademark of CP Kelco)” is commercially available.

The amount of one or more carrageenans selected from the group consisting of (2) carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component in the protein-containing gel food or drink is gel food or drink It is possible to adjust appropriately according to the kind of goods. Usually, it is 0.01-1 mass%, Preferably it is 0.02-0.7 mass%, More preferably, it is the range of 0.025-0.5 mass%.
Outside the range of the addition amount, the formation of aggregates may not be sufficiently suppressed, or conversely, the formation of aggregates may be caused depending on the formulation.

  One or more selected from the group consisting of (1) agar and / or gelatin and (2) carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component in the protein-containing gel food or drink The compounding ratio of carrageenan can be appropriately adjusted depending on the type of gel food or drink. Usually, the blending ratio of both is (1) :( 2) = 200: 1 to 1:20, preferably 150: 1 to 1:15.

The protein-containing gel-like food or drink according to the present invention has a pH of 5 to 6, preferably pH 5 to 5.5.
By adjusting the pH of the protein-containing gel-like food / beverage product to the above range (weakly acidic range), the obtained gel-like food / beverage product has an appropriate acidity, and can be expected to have an excellent flavor.
On the other hand, most protein-containing gel-like foods and drinks that are commercially available have a pH of 4.5 or less. This originates in the formation of aggregates when the pH of a protein-containing gel-like food or drink containing agar and / or gelatin is adjusted to a weakly acidic range of 5-6.
Under such circumstances, the present invention has an advantage that it is possible to provide a protein-containing gel-like food or drink containing agar and / or gelatin in which formation of aggregates is suppressed even when the pH is adjusted to the above range.

  Specific examples of the weakly acidic protein-containing gel-like food and drink of the present invention include gel-like desserts such as jelly, pudding, bavalore, mousse, drink jelly, jam, gummy, gel-like seasonings (gel-like dressings, etc.), gels For example, a thick concentrated liquid food.

In addition, polysaccharides such as water-soluble soybean polysaccharide, carboxymethylcellulose, and HM (high methoxyl) pectin are known as protein stabilizers under acidic conditions, but even if these stabilizers are used, agar and / or Aggregate formation in a gelatinous food / beverage product containing a weakly acidic protein containing pH 5-6 cannot be suppressed.
However, in this invention, you may use these polysaccharides together in the range which does not impair the effect of this invention. In the present invention, the content of one or more selected from the group consisting of water-soluble soybean polysaccharide, carboxymethylcellulose, and HM pectin is 0.05% by mass or less, and further, when these polysaccharides are not used. Has the advantage that a uniform protein-containing gel-like food or drink can be provided.

  The protein-containing gel-like food or drink of the present invention is selected from the group consisting of protein, (1) agar and / or gelatin, and (2) carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component. It can be prepared according to a conventional method for producing a gel-like food or drink, except that it contains one or more carrageenans and adjusts the pH to 5-6.

  For example, protein, (1) agar and / or gelatin, and (2) one or more carrageenans selected from the group consisting of ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenans containing μ and ν components, as needed Accordingly, the pH is adjusted using an acid after heating and stirring sugars, fats, and the like. Next, a uniform weakly acidic protein-containing gel-like food or drink can be prepared by performing homogenization treatment and sterilization treatment, filling the container, and then cooling. For pH adjustment, acids or salts such as citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, malic acid, lactic acid, acetic acid, phosphoric acid and ascorbic acid can be used.

  Examples of sterilization conditions used for protein-containing gel-like foods and beverages include heat sterilization at 80 to 95 ° C. for 30 to 60 minutes and 120 to 135 ° C. for 2 to 15 seconds. The higher the sterilization temperature and the longer the sterilization time, the easier the formation of aggregates.In the present invention, even when the sterilization treatment is performed, the formation of aggregates is suppressed and a uniform structure and texture are obtained. A weakly acidic protein-containing gel-like food or drink can be provided.

  In the conventional method for producing protein-containing acidic gel foods and drinks, it is necessary to stabilize the protein with a polysaccharide such as water-soluble soybean polysaccharide, carboxymethylcellulose, HM pectin, etc., and then mix the gelling agent. The process was often complicated. In view of this, the group consisting of protein, (1) agar and / or gelatin, and (2) carrageenan, λ carrageenan, λ2 carrageenan, and carrageenan containing μ component and ν component by taking the constituent features of the present invention. It is also possible to prepare a weakly acidic protein-containing gel-like food or drink by an extremely simple production process such as taking a pH adjustment process after all-mixing one or more carrageenans selected from the above.

2. Method for inhibiting aggregate formation of protein-containing gel-like food / beverage products containing agar and / or gelatin, pH 5-6 The present invention also provides a protein-containing gel-like food / beverage products containing agar and / or gelatin, pH 5-6. The present invention relates to a method for suppressing the formation of aggregates.
Specifically, for the purpose of suppressing aggregate formation, one or more carrageenans selected from the group consisting of ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component are used. To do.
The above-mentioned “1. Protein-containing gel food and drink” can be referred to for the amount and timing of addition of carrageenan to be used.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Experimental Example 1 Stabilization test against pH change using agar (model system)
When agar was used as the gelling agent, a protein-containing gel-like food or drink with a change in pH was subjected to a stabilization test.
(Preparation of protein-containing gel food and drink)
Based on the prescriptions in Tables 1 and 2, protein-containing gel food / drinks (model system) were prepared. Specifically, sugar, skim milk powder, a gelling agent and a stabilizer were added to water and dissolved by heating at 80 ° C. for 10 minutes. A dye and citric acid were added and corrected with ion-exchanged water so that the total amount was 100 parts by mass. After homogenization at 15 MPa, the container was filled. A protein-containing gel-like food or drink was prepared by sterilizing at 85 ° C. for 30 minutes and then cooling.
(Evaluation)
About the obtained protein containing gel-like food-drinks, the mode of aggregate formation was evaluated. The results are shown in Table 2. The results of measuring the jelly strength are shown in Table 4.

Note 1) “Carrageenin Hi-pHive *” (carrageenan preparation containing μ component and ν component in a total amount of 8% by mass to 50% by mass) is used.
Note 2) “Carrageenin CSI-1 (F) *” is used.

(Evaluation of aggregate formation)
The presence or absence of aggregate formation was evaluated according to Table 3 below.

(Measurement of jelly strength)
About the obtained protein containing gel-like food-drinks, each gel intensity | strength was measured. The gel strength was measured using a texture analyzer TA-XT2i (manufactured by Stable Micro Systems). The unit is indicated by N / cm ² .
(Measurement conditions: plunger diameter 11.3 mm, penetration speed 1 mm / s, product temperature 5 ° C.)

In Comparative Example 1-1 in which the stabilizer was not added, aggregates were formed in any range of pH 3.5 to 6, and the degree thereof was severe, and separation was also generated. At pH 3, no gel itself was formed. Moreover, the carrageenan containing (micro | micron | mu) component and (nu) component was used for the stabilizer, and Comparative Example 1-2 which does not use a gelatinizer did not form a gel in any pH.
On the other hand, protein-containing gel foods and drinks using carrageenan (Example 1-1) and iota carrageenan (Example 1-2) containing μ component and ν component form aggregates at pH 4.5 or less. In the weakly acidic range of pH 5-6, aggregate formation was remarkably suppressed and a protein-containing gel-like food or drink having a uniform structure and a smooth texture could be provided.

Experimental Example 2 Stabilization test against pH change using gelatin (model system)
When gelatin was used as a gelling agent, a protein-containing gel-like food and drink with a change in pH was subjected to a stabilization test.
(Preparation of protein-containing gel food and drink)
Based on the prescriptions in Tables 5 and 6, protein-containing gel food / drinks (model system) were prepared. Specifically, sugar, skim milk powder, a gelling agent and a stabilizer were added to water and dissolved by heating at 80 ° C. for 10 minutes. A dye and citric acid were added and corrected with ion-exchanged water so that the total amount was 100 parts by mass. After homogenization at 15 MPa, the container was filled. A protein-containing gel-like food or drink was prepared by sterilizing at 85 ° C. for 30 minutes and then cooling.
(Evaluation)
About the obtained protein containing gel-like food-drinks, the mode of aggregate formation was evaluated in accordance with the criteria of Table 3. The results are shown in Table 6. Table 7 shows the results of measuring the jelly strength.

Note 3) “Sun Support * P-30 *” is used.
Note 4) “Sun Support * P-40 *” is used.

As in the agar of Experimental Example 1, when the stabilization evaluation was performed using gelatin as a gelling agent, Comparative Example 2-1 in the group without the addition of a stabilizer formed a large number of aggregates at pH 6 or lower. . Further, without using a gelling agent, carrageenan (Comparative Example 2-2), ι carrageenan (Comparative Example 2-3), λ carrageenan (Comparative Example 2-4) containing μ component and ν component as a stabilizer, and The protein-containing gelled food or drink using κ2 carrageenan (Comparative Example 2-5) did not form a gel at any pH.
On the other hand, carrageenan (Example 2-1), ι carrageenan (Example 2-2), λ carrageenan (Example 2-3), and κ2 carrageenan (Example 2-4) containing a μ component and a ν component. The protein-containing gel-like food or drink used forms an aggregate at a pH of 4.5 or less, but significantly suppresses aggregate formation in a weakly acidic range of pH 5 to 6, and has a uniform structure and a smooth texture. The gel-like food / beverage products were able to be provided.

Experimental Example 3 Protein-containing weakly acidic gel food / drink (strawberry pudding)
According to the formulation shown in Table 8, a weakly acidic protein-containing gel-like food or drink (strawberry pudding) was prepared.
Specifically, granulated sugar, skim milk powder, gelling agent, sodium metaphosphate, stabilizer and emulsifier powder mixture were added to water, milk, fresh cream and coconut oil, and the mixture was heated and stirred at 80 ° C. for 10 minutes. Strawberry fruit juice, pigment, fragrance and citric acid were added and corrected with ion-exchanged water so that the total amount was 100 parts by mass. After homogenization at 15 MPa, the container was filled. By sterilizing at 85 ° C. for 30 minutes and cooling, a weakly acidic protein-containing gel-like food or drink (strawberry pudding) was prepared.

In Comparative Example 3-1, in which agar and gelatin were used as gelling agents and no stabilizer was used, a large number of aggregates were formed, causing separation.
On the other hand, Example 3-1 and Example 3-2 using a carrageenan containing a μ component and a ν component as a stabilizer did not form coarse particles even after sterilization, and had a uniform structure without roughness. It was a protein-containing gel-like food or drink (strawberry pudding).

Claims (2)

Gel food or drink , comprising the following (1) to ( 3 ) and having a pH of 5 to 6;
(1) Agar and / or gelatin,
(2) one or more carrageenans selected from the group consisting of ι carrageenan, λ carrageenan, κ2 carrageenan, and carrageenan containing μ component and ν component ,
(3) 1% by mass or more of one or more proteins selected from the group consisting of milk protein, soy protein and wheat protein . ι carrageenan, λ carrageenan, κ2 carrageenan, and one or more carrageenans selected from the group consisting of μ component and ν component carrageenan, characterized by adding milk protein, soy protein and wheat protein The method of suppressing the aggregate formation of the gel-like food-drinks of pH 5-6 containing 1 mass% or more of 1 or more types of protein selected from these, and containing agar and / or gelatin.