JP5988845B2 - Acid gel food - Google Patents

Description

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.

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.

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.

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.

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.

JP 2010-268709 A

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.

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.

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.

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.

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.

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”.

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.

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%.

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.

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.

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.

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.

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%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

[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).

[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).

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.

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).

[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%.

[Comparative Example 2]
An acidic gel food was obtained according to Example 2 except that the agar was replaced with pectin.

[Comparative Example 3]
An acidic gel food was obtained according to Example 2 except that agar was replaced with gellan gum.

[Comparative Example 4]
An acidic gel-like food was obtained according to Example 2 except that iota carrageenan was replaced with locust bean gum.

[Comparative Example 5]
An acidic gel-like food was obtained according to Example 2 except that iota carrageenan was replaced with xanthan gum.

[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.

[Table 1]

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).

[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.

[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.

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)

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. The acidic gelled food according to claim 1, wherein the carrageenan is iota carrageenan. A vegetable salad or fruit dessert containing the acidic gel food according to claim 1 or 2.