JP5988845B2 - Acid gel food - Google Patents
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Description
本発明は、コラーゲンペプチド及びヒアルロン酸を含有する酸性ゲル状食品において、野菜や果物等の離水を生じる食材と組合せた際でも離水し難く、料理全体に絡み易い酸性ゲル状食品に関する。 The present invention relates to an acidic gel-like food containing a collagen peptide and hyaluronic acid, which is difficult to separate even when combined with ingredients that cause water separation such as vegetables and fruits, and easily entangled with the whole dish.
コラーゲンペプチドは、真皮、靱帯、腱、骨、軟骨等を構成するコラーゲン蛋白質の加水分解物であり、肌質の改善を期待し、化粧料、医薬品及び食品の原料に広く利用されている。ヒアルロン酸は、生体、特に皮下組織に存在するムコ多糖類であり、その高い保水機能により化粧料の原料として広く利用されている他に、健康や美容に関する効果の発現を期待して、ヒアルロン酸及び/又はその塩を配合した様々な形態の食品が市販されている。 Collagen peptide is a hydrolyzate of collagen protein constituting dermis, ligament, tendon, bone, cartilage and the like, and is widely used as a raw material for cosmetics, pharmaceuticals and foods with the expectation of improving skin quality. Hyaluronic acid is a mucopolysaccharide present in living organisms, particularly subcutaneous tissues, and is widely used as a raw material for cosmetics due to its high water retention function. In addition, hyaluronic acid is expected to produce effects on health and beauty. Various forms of foods containing and / or salts thereof are commercially available.
また、昨今の市場では、コラーゲンペプチド及びヒアルロン酸の美容原料としての認知度の高まりに伴い、両原料を配合したゲル状食品が製品化され販売されている。これらのゲル状製品は、単体で喫食し易いように、pH3.5〜4.5の酸性に調整され、10〜100mL程度のカップや小袋に個装充填されて提供されている。 In recent years, with the increasing recognition of collagen peptides and hyaluronic acid as cosmetic ingredients, gel foods containing both ingredients have been commercialized and sold. These gel-like products are adjusted to an acidity of pH 3.5 to 4.5 so as to be easy to eat alone, and are provided by being individually packed in cups and sachets of about 10 to 100 mL.
このような背景を踏まえ、本発明者は、コラーゲンペプチド及びヒアルロン酸を配合した酸性ゲル状食品と、野菜や果物等のビタミン豊富な食材とを一緒に喫食できる料理メニューを外食市場で提供することができれば、美肌を意識した消費者の潜在的要望を引き出すことができると考えた。そして、コラーゲンペプチド及びヒアルロン酸を配合した酸性ゲル状食品と、野菜や果物等の離水を生じる食材とを組合せた料理メニューの開発を行った。 In light of such a background, the present inventor is to provide a food menu in the restaurant market where an acidic gel food containing collagen peptide and hyaluronic acid can be eaten together with vitamin-rich foods such as vegetables and fruits. If we were able to, we thought that potential demands of consumers who were conscious of beautiful skin could be drawn out. And the food menu which combined the acidic gel-like food which mix | blended collagen peptide and hyaluronic acid, and the foodstuff which produces water separation of vegetables, fruits, etc. was developed.
しかしながら、外食でのオペレーションを想定した場合、厨房での調理後、お客様が喫食するまでの時間が空いてしまうため、野菜や果物からより多くの離水が生じる。そのため、従来のコラーゲンペプチド及びヒアルロン酸を配合した酸性ゲル状食品との組合せでは、野菜や果物とゲル状食品が絡み合い難く、フォーク等で取る際に食べ難いものとなってしまった。本発明者は、このような課題を鑑み、コラーゲンペプチド及びヒアルロン酸を配合した酸性ゲル状食品の最適なゲル化剤の組合せを検討した。 However, when an operation at a restaurant is assumed, there is more time for the customer to eat after cooking in the kitchen, resulting in more water separation from the vegetables and fruits. Therefore, in the combination with the conventional acidic gel food containing collagen peptide and hyaluronic acid, vegetables and fruits and the gel food are difficult to be entangled and difficult to eat when taken with a fork or the like. In view of such a problem, the present inventor has examined an optimal combination of gelling agents for an acidic gel food containing a collagen peptide and hyaluronic acid.
そこで、本発明は、コラーゲンペプチド及びヒアルロン酸を配合し、野菜や果物等の離水を生じる食材と絡み易いpH3.5〜4.5の酸性ゲル状食品を提供するものである。 Then, this invention mix | blends a collagen peptide and hyaluronic acid, and provides the acidic gel-like food of pH 3.5-4.5 which is easy to get entangled with the foodstuff which produces water separation, such as vegetables and fruits.
なお、本出願人は、既にコラーゲンペプチドとヒアルロン酸を配合する酸性ゲル状食品に係る発明を出願している(特開2010−268709号公報:特許文献1)。特許文献1に開示の酸性ゲル状食品は、外観につやを出す研究を行ったものであり、野菜や果物等の離水を生じる食材との絡み易さ、付着性については検討しておらず、また開示もしていない。 In addition, the present applicant has already applied for an invention relating to an acidic gel food containing a collagen peptide and hyaluronic acid (JP 2010-268709 A). The acidic gel-like food disclosed in Patent Document 1 has been researched to give a glossy appearance, and has not been examined for ease of entanglement with foods that cause water separation such as vegetables and fruits, and adhesion, Nor is it disclosed.
本発明者が、前記目的を達成すべくコラーゲンペプチド及びヒアルロン酸を配合した酸性ゲル状食品に用いるゲル化材ついて鋭意研究を重ねた結果、寒天及びカラギーナンを4:1〜1:3の比率で含有させたところ、意外にも野菜や果物等の離水を生じる食材と絡み易いことを見出し、本発明を完成するに至った。 As a result of intensive studies on the gelling material used in the acidic gel food containing collagen peptide and hyaluronic acid to achieve the above object, the present inventor has obtained agar and carrageenan in a ratio of 4: 1 to 1: 3. When it was made to contain, surprisingly, it discovered that it was easy to get entangled with the foodstuff which produces water separation of vegetables, fruits, etc., and came to complete this invention.
すなわち、本発明は、
(1)コラーゲンペプチド及びヒアルロン酸を配合するpH3.5〜4.5の酸性ゲル状食品において、寒天及びカラギーナンを4:1〜1:3の比率で含有する酸性ゲル状食品、
(2)糖アルコールを含有する(1)の酸性ゲル状食品、
(3)カラギーナンがイオタカラギーナンである(1)又は(2)の酸性ゲル状食品、
(4)(1)乃至(3)のいずれかの酸性ゲル状食品を配合する野菜サラダ又はフルーツデザート、
である。
That is, the present invention
(1) An acidic gelled food having a pH of 3.5 to 4.5 and containing agar and carrageenan in a ratio of 4: 1 to 1: 3, which contains collagen peptide and hyaluronic acid,
(2) The acidic gel food of (1) containing a sugar alcohol,
(3) The acidic gelled food according to (1) or (2), wherein the carrageenan is iota carrageenan,
(4) Vegetable salad or fruit dessert containing the acidic gel food of any one of (1) to (3),
It is.
本発明によれば、野菜や果物等の離水を生じる食材と絡み易い酸性ゲル状食品を提供することができ、外食市場ひいては加工食品市場全体の更なる拡大が期待できる。 ADVANTAGE OF THE INVENTION According to this invention, the acidic gel food which can be easily entangled with the foodstuffs which produce water separation, such as vegetables and fruits, can be provided, and the further expansion of the restaurant market and by extension the whole processed food market can be anticipated.
以下、本発明を詳細に説明する。なお、特に規定しない限り、本発明において「%」は「質量%」、「部」は「質量部」をそれぞれ意味する。 Hereinafter, the present invention will be described in detail. Unless otherwise specified, in the present invention, “%” means “% by mass”, and “part” means “part by mass”.
本発明の酸性ゲル状食品は、コラーゲンペプチド及びヒアルロン酸を配合するpH3.5〜4.5の酸性ゲル状食品において、寒天及びカラギーナンを4:1〜1:3の比率で含有することにより、はじめて野菜や果物等の離水を生じる食材と絡み易い酸性ゲル状食品が得られる。 The acidic gel food of the present invention is a pH 3.5 to 4.5 acidic gel food containing a collagen peptide and hyaluronic acid, and contains agar and carrageenan in a ratio of 4: 1 to 1: 3. For the first time, an acidic gel-like food that is easily entangled with foods that cause water separation such as vegetables and fruits can be obtained.
本発明の酸性ゲル状食品に用いる寒天は、通常食品素材として利用されているものであれば特に限定されず、一般に紅藻類から抽出して得られるアガロースとアガロペクチンを含有する多糖類のいずれを使用しても構わない。寒天の配合量は、ゲル化する程度配合すれば良く、0.2〜0.5%配合することが好ましい。 The agar used for the acidic gel food of the present invention is not particularly limited as long as it is usually used as a food material, and generally uses any of agarose obtained by extraction from red algae and a polysaccharide containing agaropectin. It doesn't matter. What is necessary is just to mix | blend the agar compounding quantity to such an extent that it gelatinizes, and it is preferable to mix | blend 0.2 to 0.5%.
本発明の酸性ゲル状食品に用いるカラギーナンは、通常食品素材として利用されているものであれば特に限定されない。カラギーナンは、一般に紅藻類から抽出して得られる硫酸基を持つガラクタンの一種であり、硫酸基の位置と数によってカッパ、ラムダ、イオタの3つ型に大別され、流動性を有し、野菜や果物等の食材と絡み易いイオタカラギーナンが好ましい。カラギーナンの配合量は、前述の寒天との比率となるように配合し、好ましくは0.1〜0.8%配合し、0.2〜0.7%配合することがより好ましい。カラギーナンの配合量が前記範囲より少ないと、野菜サラダやフルーツデザートの離水を助長する場合がある。前記範囲より多く配合したとしても、配合量に応じた効果が得られず経済的でない。 The carrageenan used in the acidic gel food of the present invention is not particularly limited as long as it is normally used as a food material. Carrageenan is a kind of galactan with sulfate groups that is generally extracted from red algae. It is roughly divided into three types, kappa, lambda, and iota, depending on the position and number of sulfate groups. Preferred is iota carrageenan which is easily entangled with foods such as fruits and fruits. The blending amount of carrageenan is blended so as to have a ratio to the agar described above, preferably 0.1 to 0.8%, and more preferably 0.2 to 0.7%. If the amount of carrageenan is less than the above range, water separation of vegetable salad or fruit dessert may be promoted. Even if it mixes more than the said range, the effect according to a compounding quantity will not be acquired but it is not economical.
本発明の酸性ゲル状食品は、寒天及びカラギーナンを4:1〜1:3の比率で含有し、2:1〜1:3が好ましく、1:1〜1:3がより好ましい。酸性ゲル状食品に寒天及びカラギーナンを特定比で含有することにより、ジェランガム、ローカストビーンガム、ペクチン等とは異なり、野菜や果物等の離水を生じる食材との絡み易さに優れている。特に、カラギーナンがイオタカラギーナンである場合、本発明の効果に優れ好ましい。前記比率よりも寒天の比率が低いと、酸性ゲル状食品が軟らかくなり、それ自体が離水を生じてしまう。前記比率よりもカラギーナンの比率が低いと、野菜や果物等の離水を生じる食材と絡み難い。 The acidic gel food of the present invention contains agar and carrageenan in a ratio of 4: 1 to 1: 3, preferably 2: 1 to 1: 3, more preferably 1: 1 to 1: 3. By containing agar and carrageenan in a specific ratio in the acidic gel food, unlike gellan gum, locust bean gum, pectin, etc., it is excellent in ease of entanglement with ingredients that cause water separation such as vegetables and fruits. In particular, when the carrageenan is iota carrageenan, the effect of the present invention is excellent and preferable. If the ratio of the agar is lower than the above ratio, the acidic gel food becomes soft and water separation itself occurs. When the ratio of carrageenan is lower than the above ratio, it is difficult to entangle with foods that cause water separation such as vegetables and fruits.
寒天及びカラギーナンの合計配合量は、野菜や果物との絡み易さを適宜発現する量であれば特に限定されないが、0.01〜3%が好ましく、0.1〜2%がより好ましい。 Although the total compounding quantity of agar and carrageenan will not be specifically limited if it is the quantity which expresses the ease of entanglement with vegetables and fruits suitably, 0.01 to 3% is preferable and 0.1 to 2% is more preferable.
本発明の酸性ゲル状食品に用いるコラーゲンペプチドは、平均分子量2000〜12000であり、2500〜10000が好ましく、3000〜8000がより好ましい。平均分子量が前記範囲より大きいと、寒天及びカラギーナンを主剤に調整する物性に影響を及ぼし、野菜や果物等と組合せた際の離水を助長してしまうことがある。平均分子量が前記範囲より小さいと、コラーゲンペプチド由来の獣臭により料理本来の風味を損ねてしまう。なお、コラーゲンペプチドの平均分子量は、特許第3574612号に記載されるバギイ法で測定すればよい。 The collagen peptide used for the acidic gel food of the present invention has an average molecular weight of 2000 to 12000, preferably 2500 to 10,000, and more preferably 3000 to 8000. If the average molecular weight is larger than the above range, it may affect the physical properties of agar and carrageenan as main ingredients, and may promote water separation when combined with vegetables and fruits. If the average molecular weight is smaller than the above range, the original flavor of the dish is impaired by the animal odor derived from the collagen peptide. In addition, what is necessary is just to measure the average molecular weight of a collagen peptide by the Baggy method described in patent 3574612.
本発明の酸性ゲル状食品に用いるコラーゲンペプチドの配合量は、目的に応じて適宜増減すれば良く、例えば0.01〜5%配合すれば良い。 The blending amount of the collagen peptide used in the acidic gel food of the present invention may be appropriately increased or decreased according to the purpose, for example, 0.01 to 5%.
本発明の酸性ゲル状食品に用いるヒアルロン酸は、特に限定されず食用として市販されているものを用いればよいが、例えば鶏冠、臍の緒、眼球、皮膚、軟骨等の生体組織、あるいはストレプトコッカス属等のヒアルロン酸産生微生物を培養して得られる培養液等を原料として、抽出(更に必要に応じて精製)して得られるものである。 The hyaluronic acid used in the acidic gel food of the present invention is not particularly limited, and commercially available food may be used. For example, biological tissues such as chicken crown, umbilical cord, eyeball, skin, cartilage, or Streptococcus genus It is obtained by extraction (further purified as necessary) using a culture solution obtained by culturing a hyaluronic acid-producing microorganism as a raw material.
本発明の酸性ゲル状食品に用いるヒアルロン酸の配合量は、0.001〜2%であり、0.001〜0.5%が好ましく、0.001〜0.1%がより好ましい。ヒアルロン酸の配合量が前記範囲より少ないと、美肌効果を謳い難い場合がある。前記範囲より多いと、寒天及びカラギーナンを主剤に調整する物性に影響を及ぼし、野菜や果物等と混ぜ込んだ際の離水を助長してしまう場合がある。 The amount of hyaluronic acid used in the acidic gel food of the present invention is 0.001 to 2%, preferably 0.001 to 0.5%, and more preferably 0.001 to 0.1%. If the blending amount of hyaluronic acid is less than the above range, it may be difficult to achieve a beautiful skin effect. If it is more than the above range, it may affect the physical properties of agar and carrageenan as main ingredients, and may promote water separation when mixed with vegetables or fruits.
本発明のゲル状食品をpH3.5〜4.5の酸性に調整するための酸剤は、食品に用いられているものであれば特に限定されないが、リンゴ、アセロラ、グレープフルーツ等の果汁、リンゴ酢、黒酢等の酢、クエン酸、酒石酸、コハク酸、リンゴ酸、酢酸等を挙げることができる。 The acid agent for adjusting the gel food of the present invention to an acidity of pH 3.5 to 4.5 is not particularly limited as long as it is used in foods, but juices such as apples, acerola, grapefruit, apples Examples include vinegar such as vinegar and black vinegar, citric acid, tartaric acid, succinic acid, malic acid, acetic acid and the like.
本発明の酸性ゲル状食品は、pH3.5〜4.5に調整することにより微生物の増殖を抑制し保存性を高めることができる。酸性にすることによりレトルト処理等の高温高圧加熱処理を施さなくとも常温での流通、保存が可能となり、食品の風味、食感の変化を最小限に留めることができる。 The acidic gel-like food of the present invention can suppress the growth of microorganisms and improve the storage stability by adjusting the pH to 3.5 to 4.5. By making it acidic, distribution and storage at room temperature are possible without performing high-temperature and high-pressure heat treatment such as retort treatment, and changes in food flavor and texture can be minimized.
本発明の酸性ゲル状食品は、更に糖アルコールを配合することで、野菜や果物等の離水を生じる食材と絡み易くなり、好ましい。糖アルコールの配合量は、特に限定されないが、3〜30%が好ましく、6〜20%がより好ましい。 The acidic gel-like food of the present invention is preferable because it can be easily entangled with foods that cause water separation such as vegetables and fruits by further adding a sugar alcohol. Although the compounding quantity of sugar alcohol is not specifically limited, 3 to 30% is preferable and 6 to 20% is more preferable.
本発明の酸性ゲル状食品に用いる糖アルコールは、糖のアルデヒド基及びケトン基を還元してアルコール基とした多価アルコールであり、例えばソルビトール、マルチトール、ラクチトール、エリスリトール、オリゴ糖アルコール、分岐鎖糖アルコール、デキストリンアルコール等の1種又は2種以上の混合物を指す。 The sugar alcohol used in the acidic gel food of the present invention is a polyhydric alcohol obtained by reducing the aldehyde group and the ketone group of the sugar to obtain an alcohol group. For example, sorbitol, maltitol, lactitol, erythritol, oligosaccharide alcohol, branched chain It refers to one or a mixture of two or more of sugar alcohol, dextrin alcohol and the like.
本発明の酸性ゲル状食品は、寒天、カラギーナン、コラーゲンペプチド、ヒアルロン酸、酸材、糖アルコール以外に、本発明の効果を損わない範囲で適宜選択し配合することができる。具体的には、例えば、キサンタンガム、タマリンドシードガム、グアガム、アラビアガム、サイリュードシードガム、ジェランガム、ローカストビーンガム、ペクチン、馬鈴薯澱粉、トウモロコシ澱粉、うるち米澱粉、小麦澱粉、タピオカ澱粉、甘藷澱粉、ワキシコーンスターチ、もち米澱粉、湿熱処理澱粉、加工澱粉等の増粘剤、グルコース、ショ糖、乳糖、麦芽糖、オリゴ糖、ぶどう糖果糖液糖、はちみつ等の糖類、スクラロース、ステビア、アスパルテーム、アセスルファムカリウム、キシリトール、トレハロース、パラチノース等の甘味料、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、リゾリン脂質等の乳化剤、核酸、アミノ酸等の調味料、各種ペプチド、ビタミンA、ビタミンB群、ビタミンC、ビタミンD、ナイアシン等のビタミン類、カルシウム、カリウム、マグネシウム等のミネラル類又はその塩、香辛料、着色料、香料等が挙げられる。 The acidic gel food of the present invention can be appropriately selected and blended in addition to agar, carrageenan, collagen peptide, hyaluronic acid, acid material, and sugar alcohol as long as the effects of the present invention are not impaired. Specifically, for example, xanthan gum, tamarind seed gum, guar gum, gum arabic, silly seed gum, gellan gum, locust bean gum, pectin, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, wax Thickeners such as cicorn starch, glutinous rice starch, wet heat-treated starch, modified starch, glucose, sucrose, lactose, maltose, oligosaccharide, glucose fructose liquid sugar, saccharides such as honey, sucralose, stevia, aspartame, acesulfame potassium, Sweeteners such as xylitol, trehalose, palatinose, emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, lysophospholipid, nucleic acid, amino acid and other seasonings, various peptides, vitamin A, vitamin B group, vitamin C, vitamin D, Nia Vitamins such as emission, calcium, potassium, minerals or their salts such as magnesium, spices, colorants, flavors and the like.
本発明の酸性ゲル状食品の水分含有量は、特に限定されないが、寒天、カラギーナン及びヒアルロン酸がそれぞれ保水性に優れていることから、調整し易さを考慮し50%以上が好ましい。 Although the water content of the acidic gel food of the present invention is not particularly limited, it is preferably 50% or more in consideration of ease of adjustment since agar, carrageenan and hyaluronic acid are excellent in water retention.
本発明のコラーゲンペプチド及びヒアルロン酸を含有した酸性ゲル状食品は、特に、野菜や果物等の離水を生じる食材と絡み易いことから、野菜や果物と組合せた料理メニューが好ましく、野菜サラダとフルーツデザートが好ましく、フルーツデザートがより好ましい。ただし、その用途は、野菜サラダとフルーツデザートに限定されるものではなく、単体で喫食しても良いし、飲料、調味料、肉魚料理等が挙げられ、特に限定されるものではない。 The acidic gel food containing the collagen peptide of the present invention and hyaluronic acid is particularly easy to get entangled with foods that cause water separation of vegetables, fruits, etc., and therefore a cooking menu in combination with vegetables and fruits is preferable, vegetable salad and fruit dessert Are preferred, and fruit desserts are more preferred. However, its use is not limited to vegetable salads and fruit desserts, and may be eaten alone, and includes beverages, seasonings, meat and fish dishes, and is not particularly limited.
〔実施例1〕
清水96.299%、コラーゲンペプチド(平均分子量3000)3%、寒天0.3%、イオタカラギーナン0.075%、ヒアルロン酸0.001%、クエン酸三ナトリウム0.1%、クエン酸(結晶)0.3%をミキサーに入れて品温80℃で加熱混合撹拌後、150g容のスパウトパウチに150gずつ充填した。充填後、品温10℃まで冷却することによりゲル化剤を増粘させ、本願発明の酸性ゲル状食品(pH4.2、寒天及びカラギーナンの含有比率4:1)を得た。
[Example 1]
96.299% Shimizu, 3% collagen peptide (average molecular weight 3000), 0.3% agar, 0.075% iota carrageenan, 0.001% hyaluronic acid, 0.1% trisodium citrate, citric acid (crystal) 0.3% was put into a mixer and heated and mixed and stirred at a product temperature of 80 ° C., and then 150 g each was filled into a 150 g spout pouch. After filling, the gelling agent was thickened by cooling to a product temperature of 10 ° C. to obtain an acidic gel food of the present invention (pH 4.2, content ratio of agar and carrageenan 4: 1).
〔実施例2〕
清水99.38%、コラーゲンペプチド(平均分子量8000)0.1%、寒天0.3%、イオタカラギーナン0.15%、ヒアルロン酸0.1%、クエン酸(結晶)0.05%、をミキサーに入れて品温80℃で加熱混合撹拌後、150g容のスパウトパウチに150gずつ充填した。充填後、品温10℃まで冷却することによりゲル化剤を増粘させ、本願発明の酸性ゲル状食品(pH3.9、寒天及びカラギーナンの含有比率2:1)を得た。
[Example 2]
Mixer 99.38% Shimizu, 0.1% collagen peptide (average molecular weight 8000), 0.3% agar, 0.15% iota carrageenan, 0.1% hyaluronic acid, 0.05% citric acid (crystal) The mixture was heated and mixed and stirred at a product temperature of 80 ° C., and 150 g each was filled into a 150 g spout pouch. After filling, the gelling agent was thickened by cooling to a product temperature of 10 ° C. to obtain an acidic gel food of the present invention (pH 3.9, content ratio of agar and carrageenan 2: 1).
〔実施例3〕
イオタカラギーナン0.075%を0.6%に置き換えた以外は、実施例1に準じて、本発明の酸性ゲル状食品(寒天及びカラギーナンの含有比率1:2)を得た。
Example 3
Except for replacing iota carrageenan 0.075% with 0.6%, an acidic gel food of the present invention (content ratio of agar and carrageenan 1: 2) was obtained according to Example 1.
〔実施例4〕
寒天0.3%、イオタカラギーナン0.075%を、寒天0.2%、イオタカラギーナン0.6%に置き換えた以外は、実施例1に準じて、本発明の酸性ゲル状食品(寒天及びカラギーナンの含有比率1:3)を得た。
Example 4
Except for the replacement of agar 0.3% and iota carrageenan 0.075% with agar 0.2% and iota carrageenan 0.6%, the acidic gelled food of the present invention (agar and carrageenan) was prepared according to Example 1. Content ratio of 1: 3).
〔比較例1〕
イオタカラギーナン0.15%を0.05%に置換えた以外は、実施例2に準じて酸性ゲル状食品を得た。
[Comparative Example 1]
An acidic gel-like food was obtained according to Example 2 except that 0.15% of iota carrageenan was replaced with 0.05%.
〔比較例2〕
寒天をペクチンに置換えた以外は、実施例2に準じて酸性ゲル状食品を得た。
[Comparative Example 2]
An acidic gel food was obtained according to Example 2 except that the agar was replaced with pectin.
〔比較例3〕
寒天をジェランガムに置換えた以外は、実施例2に準じて酸性ゲル状食品を得た。
[Comparative Example 3]
An acidic gel food was obtained according to Example 2 except that agar was replaced with gellan gum.
〔比較例4〕
イオタカラギーナンをローカストビーンガムに置換えた以外は、実施例2に準じて酸性ゲル状食品を得た。
[Comparative Example 4]
An acidic gel-like food was obtained according to Example 2 except that iota carrageenan was replaced with locust bean gum.
〔比較例5〕
イオタカラギーナンをキサンタンガムに置換えた以外は、実施例2に準じて酸性ゲル状食品を得た。
[Comparative Example 5]
An acidic gel-like food was obtained according to Example 2 except that iota carrageenan was replaced with xanthan gum.
〔試験例1〕
平皿に、モモ100g(櫛形にカット)、上記で得た実施例1〜4及び比較例1〜5の各酸性ゲル状食品60g(一片1cm3のダイスカット)及びミントの葉1片を、上述の順番で重ねるように盛り付け、フルーツデザートを製した。次に、喫食時を想定し品温20℃で10分間フルーツデザートを静置後、フォークで櫛形のモモを掬った際のゲル状食品との絡み易さを評価した。フルーツ(モモ)とゲル状食品が良く絡み合っていた場合をA、フルーツ(モモ)とゲル状食品が絡み合っていた場合をB、ゲル状食品が流れ落ち易く品位を損ねる場合をCとした。なお、酸性ゲル状食品のpHは、全て3.5〜4.5の範囲内であった。
[Test Example 1]
On a flat plate, 100 g of peach (cut into a comb shape), 60 g of each acidic gel food of Examples 1 to 4 and Comparative Examples 1 to 5 (diced cuts of 1 cm 3 each) and 1 piece of mint leaf described above. The fruit desserts were made by arranging them in order. Next, assuming the time of eating, after allowing the fruit dessert to stand for 10 minutes at a product temperature of 20 ° C., the ease of entanglement with the gel-like food when the comb-shaped peach was sprinkled with a fork was evaluated. The case where the fruit (peach) and the gel-like food were intertwined well was designated as A, the case where the fruit (peach) and the gel-like food were intertwined were designated as B, and the case where the gel-like food was liable to flow and the quality was impaired. The pH of the acidic gel food was all in the range of 3.5 to 4.5.
〔表1〕
[Table 1]
表1の結果、コラーゲンペプチド及びヒアルロン酸を配合するpH3.5〜4.5の酸性ゲル状食品において、寒天及びカラギーナンを4:1〜1:3の比率で含有する場合、野菜や果物等の離水を生じる食材と絡み易い酸性ゲル状食品が得られ好ましかった(実施例1〜4)。一方、寒天又はカラギーナンの比率が前記範囲を外れた場合、野菜や果物等の離水を生じる食材と絡み難くかった(比較例1〜5)。 As a result of Table 1, in an acidic gel food having a pH of 3.5 to 4.5 containing collagen peptide and hyaluronic acid, when agar and carrageenan are contained at a ratio of 4: 1 to 1: 3, The acidic gel-like food which is easy to get entangled with the foodstuff which produces water separation was obtained and was preferable (Examples 1-4). On the other hand, when the ratio of agar or carrageenan was out of the above range, it was difficult to get entangled with foods that cause water separation such as vegetables and fruits (Comparative Examples 1 to 5).
[実施例5]
清水6%を還元水飴6%に置き変えた以外は、実施例1に準じて本発明の酸性ゲル状食品を得た。試験例1の方法で評価したところ、野菜や果物等の離水を生じる食材と非常に絡み易く好ましかった。
[Example 5]
The acidic gel-like food of the present invention was obtained according to Example 1 except that 6% of fresh water was replaced with 6% of reduced starch syrup. When evaluated by the method of Test Example 1, it was preferable because it was easily entangled with foods that cause water separation such as vegetables and fruits.
[実施例6]
清水20%を還元水飴20%に置き変えた以外は、実施例1に準じて本発明の酸性ゲル状食品を得た。試験例1の方法で評価したところ、野菜や果物等の離水を生じる食材と非常に絡み易く好ましかった。
[Example 6]
The acidic gel-like food of the present invention was obtained according to Example 1 except that 20% of fresh water was replaced with 20% of reduced starch syrup. When evaluated by the method of Test Example 1, it was preferable because it was easily entangled with foods that cause water separation such as vegetables and fruits.
平皿に、レタス60g、ミニトマト20g(ハーフカット)、キュウリ10g(薄切り)、及び実施例1の酸性ゲル状食品30gを盛り付け合計120gの野菜サラダを調製した。次に、喫食時を想定し品温20℃で10分間野菜サラダを静置後、フォークでレタスを掬った際のゲル状食品との絡み易さを評価した。その結果、野菜(レタス)とゲル状食品が良く絡み合い好ましかった。 On a flat plate, 60 g of lettuce, 20 g of cherry tomato (half cut), 10 g of cucumber (thin slice), and 30 g of the acidic gel food of Example 1 were prepared to prepare a total of 120 g of vegetable salad. Next, assuming the time of eating, the vegetable salad was allowed to stand at a product temperature of 20 ° C. for 10 minutes, and then the ease of entanglement with the gel food when the lettuce was beaten with a fork was evaluated. As a result, vegetables (lettuce) and gel food were well entangled and preferred.
Claims (3)
寒天及びカラギーナンを4:1〜1:3の比率で含有し、
さらに、糖アルコールを3〜30%含有し、
前記糖アルコールが還元水飴である、
酸性ゲル状食品。 In an acidic gel food having a pH of 3.5 to 4.5 and containing collagen peptide and hyaluronic acid,
Containing agar and carrageenan in a ratio of 4: 1 to 1: 3 ,
Furthermore, it contains 3-30% sugar alcohol,
The sugar alcohol is reduced starch syrup,
Acid gel food.
A vegetable salad or fruit dessert containing the acidic gel food according to claim 1 or 2.
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