JP7184321B2 - Gel-like food and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a gel-like food and a method for producing the same.

In recent years, food preferences have diversified, and food products with various textures have been sought.
Patent Document 1 aims to provide a gel-like food having a new texture that melts well in the mouth while having a hard texture like baked pudding, and a method for producing the same, and has a jelly strength according to JIS K6503. of 50 to 300 bloom, agar having a jelly strength of 200 to 400 g/cm ² by Nikkan formula, and water, the content of the gelatin being 0.35% to 2% by weight, the content of the agar is between 0.07% and 0.7% by weight, heating the first composition to 85° C. or higher, and after step a, heating the first composition to at least 40° C. A step b of cooling while flowing to set the liquid temperature of the first composition to 25 ° C. or less, and a step c of heating the first composition to 30 to 55 ° C. after the step b. , After the step c, a step d of cooling the first composition to 20 to 25 ° C., and a foaming composition having a foaming property with an overrun of 100% or more at a temperature of 25 ° C. or less. A foaming step of obtaining a second composition by foaming so that the A gel characterized by having a mixing step of obtaining a third composition by mixing so that the overrun is 20 to 80%, and a gelling step of cooling and gelling the third composition. Disclosed is a method for producing a food product.

Patent Document 2 describes a gel-like food of the type that contains egg-derived components and whey protein and is gelled using hydrocolloids, which has a smooth texture even after being subjected to a heat sterilization process, and has spots of aggregates on its appearance. A gel-like food containing egg-derived ingredients and / or whey protein and gelled with hydrocolloid for the purpose of preventing the occurrence of, and further comprising organic acid monoglycerides and poly(HLB) of 10 or more Disclosed is a gel-like food characterized by being blended with a glycerin fatty acid ester.

Patent Document 3 describes a gel-like food containing casein protein in a raw material liquid and using κ-carrageenan as a gelling agent. A gelatinous food obtained by gelling a raw material liquid containing casein protein and κ-carrageenan as a gelling agent for the purpose of obtaining hardness, wherein the raw material liquid contains protein derived from cheese whey. Discloses a gel-like food characterized by being blended with

However, Patent Literature 1 requires a complicated manufacturing process such as mixing a foamed material, resulting in a problem of high manufacturing cost. Moreover, in patent document 2 and patent document 3, the gelatinous food is a gelling agent that mainly gels, and it is difficult to achieve both firm hardness and good meltability in the mouth. Therefore, there is no disclosure of a gel-like food that can be manufactured by a simple manufacturing process and has both firm hardness and good meltability in the mouth.
In addition, in any of Patent Documents 1 to 3, it is essential to use a gelling agent such as gelatin, agar, pectin, and sodium alginate for gelling the food, and gelation is performed by heat-coagulating the egg-derived component. There is no disclosure or suggestion regarding the issues of firm hardness and melt-in-the-mouth texture as well as firm mouthfeel for the foods that have a firm texture.

Japanese Patent Application Laid-Open No. 2014-68608 JP-A-2002-262787 JP-A-2005-110561

An object of the present application is to provide a novel gel-like food having firm hardness, firm texture, and good meltability in the mouth. In particular, the object of the present invention is to provide a novel gel-like food that is gelled by thermally coagulating an egg-derived component and has a firm hardness, a firm texture, and good meltability in the mouth.

The present inventor found that by containing predetermined amounts of protein, specific lipid, IFA fraction (insoluble dietary fiber and ash), emulsifier and phospholipid, firm hardness and firm texture The present inventors have found that a gel-like food having , good meltability in the mouth can be prepared, and completed the gel-like food of the present invention and a method for producing the same.
That is, the present invention includes the following configurations.
[1] A gel-like food that utilizes heat coagulation of protein ingredients,
1.5 wt% or more and 6.5 wt% or less of protein;
5 wt% or more and 15 wt% or less of lipid,
an IFA fraction of 0.7 wt% or more and 5.4 wt% or less;
0.01 wt% or more and 2 wt% or less of an emulsifier and a phospholipid with an HLB of 0 or more and less than 10;
including
The slope of the solid fat content of the extracted lipid in the food at 10 ° C. or higher and 30 ° C. or lower is 2.1 or higher and 5 or lower, and the lauric acid content is 0.01% or higher and 45% or lower.
A gel-like food characterized by:
[2] The gel-like food according to [1], which has a hardness gradient of 15 gf/mm or more and 250 gf/mm or less as measured by a penetration test using a texture analyzer.
[3] The gel-like food according to [1] or [2], which has a hardness of 60 gf or more and 600 gf or less as measured by a penetration test using a texture analyzer.
[4] Any one of [1] to [3], wherein the G' ratio (%) obtained by a temperature dependence test of storage elastic modulus using a dynamic viscoelasticity measuring device is 0.01% or more and less than 20% Gel-like food according to.
[5] A method for producing a gel-like food according to any one of [1] to [4],
An emulsifier and a phospholipid that are raw materials other than egg-derived ingredients and have at least an HLB of 0 or more and less than 10,
a pre-emulsification step (1) of the first composition that dissolves or disperses the IFA fraction and lipids;
A step (2) of heat sterilizing the first composition;
Step (3) of adding an egg-derived component to obtain a second composition;
(4) homogenizing the second composition;
filling and sealing the container with the homogenized second composition (5);
A method for producing a gel-like food, comprising the step (6) of heating and cooling the second composition sealed in the container of (5).

ADVANTAGE OF THE INVENTION According to this invention, the novel gel-like food which has firm hardness, firm texture, and good meltability in the mouth can be provided.

The gel-like food of the present invention and the method for producing the same will be described in detail below.

(gel-like food)
The gel-like food of the present invention contains proteins, lipids, IFA fractions (insoluble dietary fiber and ash), emulsifiers and phospholipids in predetermined ranges, and the extracted lipids have predetermined characteristics. Any gel-like food that utilizes heat coagulation of protein may be used, and a heat-coagulated gel-like food using a steamer or a baking machine is preferable. Among these, thermally coagulated puddings (steamed puddings, baked puddings, etc.) that contain egg-derived components and utilize thermal coagulation of the components are preferred. Examples of Western confectionery and thermally coagulated pudding include matcha pudding, green tea pudding, black tea pudding, cocoa pudding, apple pudding, purple sweet potato pudding, pumpkin pudding, and chocolate pudding.

(Raw material of gel food)
The raw materials for the gel-like food of the present invention are described in detail below.
Proteins used for producing the gel-like food of the present invention include egg white protein (ovalbumin, ovotransferrin), egg yolk protein (lipoviterin, phosvitin), milk protein (β-lactoglobulin, α-lactalbumin, casein), soy protein (conglycinin ), and for the production of gel foods, not only the above proteins, but also whole eggs, egg whites, egg yolks, skimmed milk powder, MPC (milk protein concentrate), MPI (milk protein isolate) containing these proteins , WPC (whey protein concentrate), WPI (whey protein isolate), caseinate, mineral-concentrated whey, straight whey powder, skim milk, skim concentrated milk, etc. can be used as raw materials.
The protein content in the gel-like food may be 1.5% by weight or more and 6.5% by weight or less, preferably 3.1% by weight or more and 6.5% by weight or less, and 3.3% by weight or more5. 5% by weight or less is more preferable.
The protein content in the gelled food can be measured by the Kjeldahl method.

Regarding the lipid contained in the gel-like food of the present invention, the content in the gel-like food is 5% by weight or more and 15% by weight or less, and the solid fat content (SFC) of 10 ° C. to 30 ° C. of the extracted lipid of the gel-like food It is sufficient if the slope is 2.1 or more and 5 or less and the lauric acid content of the extracted lipid is 0.01% or more and 45% or less, and the content is 5% or more and 15% or less by weight and 10 ° C. to 30 ° C. More preferably, the slope of the SFC is 2.4 or more and 5 or less, and the lauric acid content is 10% or more and 40% or less, and the content is 7% or more and 12% or less by weight, and the SFC is 10°C to 30°C. is preferably 2.1 or more and 5 or less and the lauric acid content is 0.01% or more and 45% or less. is more preferably 2.4 or more and 5 or less, and the lauric acid content is 10% or more and 40% or less.
The lipid content in the gel-like food can be measured by an acid decomposition method.
Extraction of lipids in gel-like food is performed by adding 50 g of sample and 50 ml of extraction solvent (mixture of hexane and isopropanol at 3:2), dispersing with a homogenizer at 10000 rpm for 5 minutes, and using a centrifuge. It can be carried out by fractionating the oil phase fraction floated under conditions of 5000 g for 5 minutes and removing the extraction solvent using an evaporator.
The SFC of the lipid extracted from the gelled food can be measured by nuclear magnetic resonance. The slope of SFC at 10° C. to 30° C. can be calculated by the following formula.
SFC slope from 10°C to 30°C =
(SFC at 10°C-SFC at 30°C)/(30-10)
Moreover, the fatty acid composition of the extracted lipid in the gel-like food can be measured by a boron trifluoride-methanol methyl esterification gas chromatography method.
Lipids used in the production of the gel-like food of the present invention include animal lipids, vegetable lipids, hardened lipids thereof, and transesterified oils. Examples of specific lipids include milk fat, egg oil, coconut oil, hardened coconut oil, palm kernel oil, hardened palm kernel oil, cacao butter, hardened cacao butter, and the like.

(IFA fraction)
The IFA (Insoluble Fiber Ash) fraction used for producing the gel-like food of the present invention contains insoluble dietary fiber and ash. The IFA fraction amount can be calculated by the following formula.
IFA fraction content (% by weight) = insoluble dietary fiber content (% by weight) + ash content (% by weight)
Examples of the IFA fraction include those made from green tea powder, matcha powder, oolong tea powder, black tea powder, cocoa powder, cellulose powder, chocolate, cocoa mass, resistant starch, etc. containing the IFA fraction. In addition, the content of the IFA fraction can be increased by repeating dispersing these raw materials in hot water of about 90° C. and centrifuging 10 times. The dispersion can be exemplified by using a rotor-stator stirrer, stirring at 5000 rpm for 5 minutes, and then centrifuging at 5000 g for 5 minutes. Materials with a high ash content include calcium carbonate, calcium oxide, calcium hydroxide, magnesium carbonate, calcium lactate, magnesium oxide, magnesium hydroxide, fine silicon dioxide, talc, and the like.
The content of the IFA fraction in the gel-like food of the present invention may be 0.7 wt% or more and 5.4 wt% or less, preferably 0.8 wt% or more and 5 wt% or less, and 1 wt% or more and 4.5 wt%. Weight % or less is more preferable.
The insoluble dietary fiber content in the gel-like food can be measured by the modified Prosky method in the Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual. The indigestible starch contained in the gelled food can be quantified by the Dietary Fiber Determination Method (AOAC2009.01). Ash content can be measured by the direct ashing method. As described above, the IFA fraction amount can be calculated from the sum of the insoluble dietary fiber content and the ash content.

The emulsifier and phospholipid used in the production of the gel-like food of the present invention may be any HLB (Hydrophilic-Lipophilic Balance) of 0 or more and less than 10, but food additive grade sucrose fatty acid ester (SE), polyglycerin fatty acid ester (PG), polysorbate, monoglyceride (MG), sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, condensed ricinoleic acid polyglycerol ester and soybean lecithin, egg yolk lecithin, milk phospholipid, Phospholipids such as sunflower lecithin can be exemplified.
The total content of the emulsifier and phospholipid in the gel-like food of the present invention may be 0.01% by weight or more and 2% by weight or less, preferably 0.1% by weight or more and 1.5% by weight or less, and 0.2% by weight. % by weight or more and 0.8% by weight or less is more preferable.

(Method for producing gel-like food)
The method for producing the gel-like food of the present invention can be produced using general gel-like food production facilities and production conditions. An example is given below.

[Step a] Preliminary emulsification step of first composition The first composition is prepared by dissolving or dispersing raw materials other than egg-derived components in water (dissolution water at 50 to 90°C). Stirring is performed at 1000 to 10000 rpm for 3 to 60 minutes.
[Step b] Step of heat sterilizing the first composition The first composition is immersed in hot water and heat sterilized at 60°C or higher. The first composition after sterilization is immersed in ice-cold water and cooled to 60°C or below.
[Step c] Step of adding an egg-derived component to obtain a second composition The egg-derived component is mixed with the first composition that has undergone step b by stirring to obtain a second composition.
[Step d] Homogenization of Second Composition The second composition is immersed in hot water and heated to 50° C. or higher. The second composition is homogenized with a homogenizer at a pressure of 3-20 MPa. The container is then filled and sealed.
[Step e] Heat coagulation and cooling of the second composition The second composition that has undergone step d is heat coagulated using a steamer. The heating conditions are 70° C. or higher for 30 minutes to 2 hours, and the central temperature of the second composition is maintained at 70 to 90° C. for 20 minutes or longer to obtain a heated coagulate. After completion of heating, the second composition is immersed in ice-cold water and quickly cooled to 10°C. After cooling with ice-cold water, store at 10°C or below.

(Evaluation method for gel-like food)
(tight texture)
The firm texture of the gel-like food of the present invention is evaluated using the hardness gradient (gf/mm) calculated from the hardness (gf) at a penetration depth of 2 mm in the hardness measurement obtained by the TA penetration test. can be done. If the hardness slope is 15 gf/mm or more and 250 gf/mm or less, the firm texture is "good". If it is 20 gf/mm or more and 200 gf/mm or less, it is "good". The following was defined as "excellent" with a firm texture.
Since the gradient of hardness is affected by product temperature, samples used for measurement must be stored under appropriate conditions (refrigerated at 10°C or less and within the expiration date) not only during measurement but also during storage. for
The firm texture can also be evaluated by sensory evaluation by expert panelists, and as described in the test example described later, the sensory evaluation and the evaluation by hardness slope measurement were confirmed to be almost consistent. The firm texture of the gel-like food in Examples is evaluated by at least one of them.

(hardness)
The hardness of the gel-like food of the present invention can be measured as hardness (gf) obtained by a TA penetration test. As the TA to be used, TA. XT plus (manufactured by Stable Micro Systems) can be exemplified.
After keeping the gelled food at 10°C for 1 hour or more, the container is set in the measurement part, and a cylindrical (plastic) plunger with a diameter of 16mm is used to penetrate the food at a penetration depth of 10mm and a speed of 1mm/sec. condition. Hardness at this time is 0 gf or more and less than 60 gf is "unsuitable". "
Since hardness is affected by product temperature, samples used for measurement should be stored under appropriate conditions (refrigerated at 10°C or less and within the expiration date) not only during measurement but also during storage. go to
The hardness can also be evaluated by a sensory evaluation by a specialized panelist, and as in the test examples described later, it was confirmed that the sensory evaluation and the evaluation by hardness measurement were almost consistent. The hardness of food is evaluated by at least one of them.

(Melting in the mouth)
Melting in the mouth of the gel-like food of the present invention can be evaluated by temperature dependence of storage elastic modulus G' (Pa) obtained by measurement using a dynamic viscoelasticity measuring device. ARES (manufactured by TA Instruments) can be exemplified as a dynamic viscoelasticity measuring device to be used.
For the measurement, after keeping the gel-like food at 10°C for 1 hour or more, set it to a thickness of 2 mm with a 25 mm titanium flat plate, leave it at 10°C for 1 minute, and then raise the temperature to 45°C at a rate of 2°C/min. 3.14 rad/s frequency with linearity and 0.3% distortion.
In the present invention, (G' at 30° C.)/(G' at 10° C.)×100 is referred to as G' ratio (%), and melting in the mouth was evaluated by this. In the present invention, melting in the mouth is "unsuitable" when the G' ratio is 20% or more and 100% or less, melting in the mouth is "acceptable" when it is 0.01% or more and less than 20%. Melting in the mouth was evaluated as "good".
Samples used for measurement are those that have been stored under appropriate conditions (refrigerated at 10° C. or below and within the expiration date) not only during measurement but also during storage.
Melting in the mouth can also be evaluated by a sensory evaluation by a specialized panelist, and as described in the test example described later, the sensory evaluation and the evaluation by dynamic viscoelasticity measurement were confirmed to be almost consistent. Melting in the mouth of gel-like foods is evaluated by at least one of them.

Test examples of the present invention will be described below in detail, but the present invention is not limited to these.

[Test Example 1]
In Test Example 1, the effect of protein content on the properties of gel-like food was evaluated.
1. Test Method A test sample with the formulation shown in Table 1 was prepared. Dairy products in Table 1 refer to those defined in Article 2 of the ministerial ordinance on ingredient standards for milk and dairy products under the Food Sanitation Law. As the material containing the IFA fraction, matcha insoluble particles (matcha IP (matcha Insoluble Particle)) were used. Matcha IP was prepared by repeating dispersing matcha powder in warm water of about 90°C and centrifuging 10 times. Dispersion was carried out using a rotor-stator stirrer at 5000 rpm for 5 minutes. The conditions for centrifugation were 5000 g for 5 minutes. In addition, the IFA content contained in matcha IP is 80.6%.
The method for producing the gel-like food of this test example is shown below.
[Step a] Preliminary emulsification step of first composition The first composition was prepared by dissolving or dispersing raw materials other than egg-derived components in water (dissolution water at about 70°C). Stirring was performed using a rotor-stator stirrer at 5000 rpm for 5 minutes.
[Step b] Step of heat sterilizing the first composition The first composition was immersed in hot water and heat sterilized at 90°C. The first composition after sterilization was immersed in ice-cold water and cooled to 60°C or below.
[Step c] Step of adding an egg-derived component to obtain a second composition The egg-derived component was mixed with the first composition that had undergone step b by stirring to obtain a second composition.
[Step d] Homogenization of Second Composition The second composition was immersed in warm water and heated to 60°C. The second composition was homogenized with a homogenizer at a pressure of 10 MPa. The container was then filled and sealed.
[Step e] Heat coagulation and cooling of the second composition The second composition that passed through the step d was heat coagulated using a steamer. The heating conditions were 90° C. for 60 minutes, and the central temperature of the second composition was maintained at 85° C. for 20 minutes or more to obtain a heated coagulate. After completion of heating, the second composition was immersed in ice-cold water and rapidly cooled to 10°C. After cooling with ice-cold water, it was stored at 10°C.

2. Evaluation method (1) Measurement of hardness of gel-like food The hardness of the gel-like food of the present invention can be measured as hardness (gf) obtained by a TA penetration test. For measurements, TA. XT plus (manufactured by Stable Micro Systems) was used.
After keeping the gelled food at 10°C for 1 hour or more, the container is set in the measurement part, and a cylindrical (plastic) plunger with a diameter of 16mm is used to penetrate the food at a penetration depth of 10mm and a speed of 1mm/sec. condition. Hardness at this time is 0 gf or more and less than 60 gf is "unsuitable". "
Since hardness is affected by product temperature, samples used for measurement should be stored under appropriate conditions (refrigerated at 10°C or less and within the expiration date) not only during measurement but also during storage. went to Hardness measurements were performed 20 days after production.
(2) Measurement of firm texture of gel-like food The firm texture of the gel-like food of the present invention is calculated from the hardness (gf) at a penetration depth of 2 mm of hardness measurement obtained by a penetration test using TA. can be evaluated using the slope (gf/mm). For measurements, TA. XTplus (manufactured by Stable MicroSystems) was used. After keeping the gelled food at 10°C for 1 hour or more, the container is set in the measurement part, and a cylindrical (plastic) plunger with a diameter of 16mm is used to penetrate the food at a penetration depth of 10mm and a speed of 1mm/sec. I did it on condition.
If the hardness slope is less than 15 gf/mm or greater than 250 gf/mm, the firm texture is "unsuitable"; mm or less was rated as "good", and among these, 40 gf/mm or more and 200 gf/mm or less was rated as "excellent".
Since the gradient of hardness is affected by product temperature, samples used for measurement must be stored under appropriate conditions (refrigerated at 10°C or less and within the expiration date) not only during measurement but also during storage. for Hardness slope measurements were performed 20 days after production.
(3) Measurement of Mouth Melting of Gel Food The melting in the mouth of the gel food of the present invention can be evaluated by temperature dependence of storage elastic modulus G′ (Pa) obtained by measurement with a dynamic viscoelasticity measuring device. . ARES (manufactured by TA Instruments) was used as a dynamic viscoelasticity measuring device.
For the measurement, after keeping the gel-like food at 10°C for 1 hour or more, set it to a thickness of 2 mm with a 25 mm titanium flat plate, leave it at 10°C for 1 minute, and then raise the temperature to 45°C at a rate of 2°C/min. The measurement was performed under the conditions of a linear frequency of 3.14 rad/s and a distortion of 0.3%.
In the present invention, (G' at 30° C.)/(G' at 10° C.)×100 is referred to as G' ratio (%), and melting in the mouth was evaluated by this. In the present invention, melting in the mouth is "unsuitable" when the G' ratio is 20% or more and 100% or less, melting in the mouth is "acceptable" when it is 0.01% or more and less than 20%. Melting in the mouth was evaluated as "good". Measurement of G' was performed 20 days after manufacture.
(4) Other Measurements (i) Protein in Gelled Food The protein content in the gelled food was measured by the Kjeldahl method.
(ii) Lipid content The lipid content in the gel-like food was measured by an acidolysis method.
(iii) IFA Fraction The amount of IFA fraction in the gelled food can be calculated from the sum of the insoluble dietary fiber content and the ash content.
The insoluble dietary fiber content in the gel-like food was measured by the modified Prosky method in the Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual.
The ash content in the gel-like food was measured by the direct ashing method.
(iv) SFC slope of extracted lipids, lauric acid content Extraction of lipids in gel-like food was performed by adding 50 g of sample and 50 ml of extraction solvent (hexane and isopropanol mixed at 3:2) and using a homogenizer at 10000 rpm. Dispersed under the condition of 5 minutes, the oil phase fraction was floated under the condition of 5000 g for 5 minutes using a centrifuge, and the extraction solvent was removed using an evaporator.
The SFC of the lipids obtained by the extraction was measured by nuclear magnetic resonance. The slope of SFC at 10°C to 30°C was calculated by the following formula.
SFC slope from 10°C to 30°C =
(SFC at 10°C-SFC at 30°C)/(30-10)
Also, the lauric acid content of the extracted lipid was measured by boron trifluoride-methanol methyl esterification gas chromatography.

3. Measurement result
Table 1 shows the hardness (firm hardness), G' ratio (melting in the mouth), and hardness gradient (tight texture) of each test product of Test Example 1.
Firm hardness is "acceptable" in Examples 1-1, 1-2, and 1-3, Examples 1-4, 1-5, 1-6, and Comparative Example 1 -2 was "good".
Melting in the mouth was "good" in Examples 1-1, 1-2 and 1-6, and "good" in Examples 1-3, 1-4 and 1-5.
Therefore, the levels of firm hardness "acceptable" and melting in the mouth "acceptable" were implemented in Examples 1-1 and 1-2, and the levels of firm hardness "acceptable" and melting in the mouth "good" were implemented. Example 1-3, the level of firm hardness "good" and melting in the mouth "acceptable" is Example 1-6, the level of firm hardness "good" and melting in the mouth "good" is Example 1- 4, Examples 1-5.
From the above, it was found that the gel-like food with the desired firmness and meltability in the mouth can be obtained when the protein content of the gel-like food is in the range of 1.5% by weight to 6.5% by weight.
In addition, the firm texture is "good" in Example 1-1, "good" in Example 1-2 and Example 1-3, Example 1-4, Example 1-5, and Example 1-6. , was "excellent" in Comparative Example 1-2.
Therefore, when the protein content of the gel-like food is in the range of 1.5% by weight or more and 6.5% by weight or less, it is possible to obtain a desired food with firm hardness, meltability in the mouth, and firm texture. all right.

[Test Example 2]
In Test Example 2, the influence of the type of lipid on the properties of the gel-like food was evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 2 was prepared. Matcha IP was used as the material containing the IFA fraction. The manufacturing method and evaluation method of the gel-like food are the same as in Test Example 1.

2. Measurement Results Table 2 shows the hardness and G' ratio of the test samples.
Firm hardness was "good" in Examples 2-1, 2-2 and 2-3.
Melting in the mouth was "good" in Examples 2-1, 2-2 and 2-3.
Therefore, the levels of firm hardness "good" and melting in the mouth "good" were Examples 2-1, 2-2, and 2-3.
From the above, when the SFC slope of the lipid used in the gel-like food is 2.1 or more and 5 or less, and the lauric acid content is 0.01% or more and 45% or less, both firm hardness and melting in the mouth It was found that the desired food product was obtained.
In addition, the firm texture was "excellent" in Examples 2-1, 2-2 and 2-3.
Therefore, when the SFC slope of the lipid used in the gel-like food is 2.1 or more and 5 or less and the lauric acid content is 0.01% or more and 45% or less, firm hardness, melting in the mouth and firmness It was found that the desired food was obtained in terms of texture.

[Test Example 3]
In Test Example 3, the effect of the lipid content on the properties of the gel-like food was evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 3 was prepared. Matcha IP was used as the material containing the IFA fraction. The manufacturing method and evaluation method of the gel-like food are the same as in Test Example 1.

2. Measurement Results Table 3 shows the hardness and G' ratio of the test samples.
Firm hardness is "good" in Examples 3-1 and 3-2, and "good" in Examples 3-3, 3-4, 3-5 and 3-6. Met.
Melting in the mouth is "good" in Examples 3-1 and 3-2, and "good" in Examples 3-3, 3-4, 3-5, 3-6 and 3-3 in Comparative Example 3-3. It was good.
Therefore, the levels of firm hardness "acceptable" and melting in the mouth "acceptable" are Examples 3-1 and 3-2, and the levels of firm hardness "good" and melting in the mouth "good" are They were Example 3-3, Example 3-4, Example 3-5, and Example 3-6.
From the above, it was found that when the lipid content of the gel-like food is in the range of 5% to 15% by weight, the gel-like food has a desired firmness and meltability in the mouth.
In addition, the firm texture was "acceptable" in Examples 3-1, 3-2, and 3-6, and "excellent" in Examples 3-3, 3-4, and 3-5. "Met.
Therefore, it was found that when the lipid content of the gel-like food is in the range of 5% to 15% by weight, the desired gel-like food with firm hardness, meltability in the mouth, and firm texture can be obtained.

[Test Example 4]
In Test Example 4, the influence of the content of the IFA fraction on the properties of the gel-like food was evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 4 was prepared. Matcha IP or matcha powder was used as the material containing the IFA fraction. The manufacturing method and evaluation method of the gel-like food are the same as in Test Example 1.

2. Measurement Results Table 4 shows the hardness and G' ratio of the test samples.
Firm hardness is "good" in Examples 4-1 and 4-2, and "good" in Examples 4-3, 4-4, 4-5 and 4-6. Met.
Melt in the mouth is "good" in Example 4-1, Example 4-2, Example 4-3, Example 4-4, Example 4-5, Comparative Example 4-2, Example 4-6 " It was good.
Therefore, the level of firm hardness "acceptable" and melting in the mouth "acceptable" is Example 4-1, the level of firm hardness "acceptable" and melting in the mouth "good" is Example 4-2, The levels of "good" firm hardness and "good" melting in the mouth were Examples 4-3, 4-4, 4-5, and 4-6.
From the above, it was found that the gel-like food with the desired hardness and meltability in the mouth can be obtained when the IFA content of the gel-like food is in the range of 0.7 wt % to 5.4 wt %.
In addition, the firm texture is "good" in Example 4-5, "good" in Example 4-1, Example 4-2, and Example 4-3, Example 4-4, Example 4- 6 was "excellent".
Therefore, when the IFA content of the gel-like food is in the range of 0.7% by weight or more and 5.4% by weight or less, the gel-like food has a desired firmness, melts in the mouth, and has a firm texture. all right.

[Test Example 5]
In Test Example 5, the influence of the type of emulsifier and phospholipid on the properties of the gelled food was evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 5 was prepared. Matcha IP was used as the material containing the IFA fraction. The manufacturing method and evaluation method of the gel-like food are the same as in Test Example 1.

2. Measurement Results Table 5 shows the hardness and G' ratio of the test samples.
Firm hardness was "acceptable" in Examples 5-1, 5-2, 5-3, 5-4 and 5-5.
Melting in the mouth was "fair" in Examples 5-1, 5-2, 5-3 and 5-4, and "good" in Example 5-5.
Therefore, the levels of firm hardness "acceptable" and melting in the mouth "acceptable" are Example 5-1, Example 5-2, Example 5-3, Example 5-4, firm hardness " Example 5-5 was the level of “fair” and “good” melting in the mouth.
From the above, it was found that when the HLB of the emulsifier and phospholipid of the gel food is in the range of 0 or more and less than 10, the gel food can be obtained as desired in terms of firm hardness and meltability in the mouth.
In addition, the tight texture was "acceptable" in Examples 5-1, 5-2, 5-3 and 5-4, and "good" in Example 5-5.
Therefore, it was found that when the HLB of the emulsifier and phospholipid of the gel food is in the range of 0 or more and less than 10, the desired food with firm hardness, meltability in the mouth and firm texture can be obtained.

[Test Example 6]
In Test Example 6, the effects of emulsifier and phospholipid content on the properties of gelled food were evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 6 was prepared. Matcha IP was used as the material containing the IFA fraction. The manufacturing method and evaluation method of the gel-like food are the same as in Test Example 1.

2. Measurement Results Table 6 shows the hardness and G' ratio of the test samples.
Firm hardness was "fair" in Examples 6-1, 6-4 and 6-5, and "good" in Examples 6-2 and 6-3.
Melting in the mouth was "good" in Examples 6-1 and 6-5, and "good" in Examples 6-2, 6-3 and 6-4.
Therefore, firm hardness "acceptable" and melting in the mouth "acceptable" are examples 6-1 and 6-5, firm hardness "acceptable" and melting in the mouth "good" are examples 6-4, Examples 6-2 and 6-3 had firm hardness “good” and meltability in the mouth “good”.
From the above, it was found that when the emulsifier and phospholipid contents of the gel-like food are in the range of 0.01% to 2% by weight, the desired gel-like food with firm hardness and meltability in the mouth can be obtained.
In addition, the firm texture was "acceptable" in Examples 6-1 and 6-5, and "good" in Examples 6-2, 6-3 and 6-4.
Therefore, when the emulsifier and phospholipid content of the gel-like food is in the range of 0.01% by weight or more and 2% by weight or less, the desired gel-like food can be obtained with firm hardness, meltability in the mouth, and firm texture. I found out.

[Test Example 7]
In Test Example 7, the effects of protein and lipid contents on the properties of gel-like food were evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 7 was prepared. Matcha IP was used as the material containing the IFA fraction. The manufacturing method and evaluation method of the gel-like food are the same as in Test Example 1.

2. Measurement Results Table 7 shows the hardness and G' ratio of the test samples.
Firm hardness is "good" in Examples 7-1, 7-2, 7-3 and Comparative Example 7-3, and "good" in Example 7-4 and Comparative Example 7-4. Met.
Meltability in the mouth was "good" in Examples 7-1, 7-2 and 7-3, and "good" in Example 7-4.
Therefore, the levels of firm hardness "acceptable" and melting in the mouth "acceptable" are Examples 7-1, 7-2, and 7-3, with firm hardness "good" and melting in the mouth "good" was Example 7-4.
In addition, the firm texture was "acceptable" in Example 7-1, and "good" in Examples 7-2, 7-3, 7-4 and Comparative Example 7-4.
Therefore, the desired foods with firm hardness, melting in the mouth, and firm texture were obtained in Example 7-1, Examples 7-2, 7-3, and 7-4. rice field.

3. Sensory Evaluation Sensory evaluation was performed on the test product of Test Example 7 by a dedicated panelist for sensory evaluation in addition to evaluation based on the results of instrumental measurement.
Twelve panelists dedicated to the sensory evaluation evaluated firm hardness, meltability in the mouth, and flavor on a three-grade scale of "unsuitable,""acceptable," and "good."
As a result, firm hardness was "good" in Examples 7-1, 7-2, 7-3, and Comparative Example 7-3, and "good" in Examples 7-4 and 7-4. It was good.
Meltability in the mouth was "good" in Examples 7-1, 7-2 and 7-3, and "good" in Example 7-4.
Flavor is Comparative Example 7-1, Example 7-1, Example 7-2, Example 7-3, Example 7-4, Comparative Example 7-2, Comparative Example 7-3, Comparative Example 7-4 and was "good".
From the above, the levels of firm hardness “acceptable” and melting in the mouth “acceptable” are Examples 7-1, 7-2, and 7-3, and firm hardness “good” and melting in the mouth “ Since the level of "good" was Example 7-4, these evaluations were confirmed to be consistent between the results of instrumental measurement and the sensory evaluation.
In addition, the firm texture in the sensory evaluation was evaluated by 12 sensory evaluation panelists on a 4-point scale of "unsuitable", "acceptable", "good", and "excellent".
As a result, the firm texture was "good" in Example 7-1, and "good" in Examples 7-2, 7-3, 7-4 and Comparative Example 7-4. From these evaluations, the consistency between the results of instrumental measurement and the sensory evaluation was confirmed.

ADVANTAGE OF THE INVENTION According to this invention, the novel gel-like food which has firm hardness, firm texture, and good meltability in the mouth can be provided.

Claims (4)

A gel-like food that utilizes heat coagulation of protein components derived from eggs,
1.5 wt% or more and 6.5 wt% or less of protein;
5 wt% or more and 15 wt% or less of lipid,
an IFA fraction of 0.7 wt% or more and 5.4 wt% or less;
0.01 wt% or more and 2 wt% or less of an emulsifier and a phospholipid with an HLB of 0 or more and less than 10,
The slope of the solid fat content of the extracted lipid in the food at 10 ° C. or higher and 30 ° C. or lower is 2.1 or higher and 5 or lower, and the lauric acid content is 0.01% or higher and 45% or lower,
A gel-like food characterized by having a hardness of 60 gf or more and 600 gf or less obtained by the following hardness measuring method .
method of measuring hardness;
A hardness measurement method performed by a penetration test using a texture analyzer. After keeping the gel-like food warm at 10°C for 1 hour or more, the container is set in the measurement part, and a cylindrical (plastic) plunger with a diameter of 16 mm is inserted. Measurement method using, penetration depth 10 mm, speed 1 mm / sec 2. The gel-like food according to claim 1, wherein the hardness gradient obtained by a penetration test with a texture analyzer is 15 gf/mm or more and 250 gf/mm or less. The gel according to claim 1 or 2, wherein the G' ratio (%) defined below obtained by a temperature dependence test of storage elastic modulus using a dynamic viscoelasticity measuring device is 0.01% or more and less than 20%. food.
G' ratio (%);
After keeping the gel-like food at 10° C. for 1 hour or more, set it to a thickness of 2 mm with a 25 mm titanium flat plate, leave it at 10° C. for 1 minute, and then raise the temperature to 45° C. at a rate of 2° C./min. The ratio of the measured values G' (Pa) at 10 ° C. and 30 ° C. when performed under the conditions of a linear frequency of 3.14 rad / s and a strain of 0.3%, a value obtained by the following formula
(G' at 30°C)/(G' at 10°C) x 100 A method for producing a gel-like food according to any one of claims 1 to 3,
A pre-emulsification step (1) of a first composition that dissolves or disperses an emulsifier, a phospholipid, an IFA fraction and a lipid, which are raw materials other than egg-derived components and have at least an HLB of 0 or more and less than 10;
A step (2) of heat sterilizing the first composition;
Step (3) of adding an egg-derived component to obtain a second composition;
(4) homogenizing the second composition;
filling and sealing the container with the homogenized second composition (5);
A method for producing a gel-like food, comprising the step (6) of heating and cooling the second composition sealed in the container of (5).