JP7184323B2 - 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.

JP-A-2014-68608 JP-A-2002-262787 JP 2005-110561 A

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 inventors have found that by containing predetermined amounts of proteins, specific lipids, two or more emulsifiers and / or phospholipids, firm hardness, firm texture, good meltability in the mouth, The inventors have found that a gel-like food having
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;
6 wt% or more and 15 wt% or less lipid,
0.1 wt% or more and 2 wt% or less of emulsifiers and/or two or more phospholipids;
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,
1. A gel-like food, characterized in that the emulsifier or phospholipid, which has the lowest compounding ratio in the food, has a compounding ratio of 15% by weight or more in the total emulsifier and/or phospholipid.
[2] The emulsifier is any one of organic acid monoglyceride, monoglyceride, sucrose fatty acid ester (SE, HLB less than 10), and PGPR, and the phospholipid is any one of soybean lecithin, egg yolk lecithin, milk phospholipid, and sunflower lecithin. The gel-like food according to [1], characterized in that
[3] The gel-like food according to [1] or [2], 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.
[4] The gel-like food according to any one of [1] to [3], which has a hardness of 60 gf or more and 600 gf or less as measured by a penetration test using a texture analyzer.
[5] Any of [1] to [4], wherein the ratio (%) of (G') 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% 1. The gel-like food according to item 1.
[6] A method for producing a gel-like food according to any one of [1] to [5],
A preliminary emulsification step (1) of a first composition in which two or more kinds of emulsifiers and/or phospholipids, which are raw materials other than egg-derived components, are dissolved or dispersed;
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 protein, lipid, and two or more emulsifiers and/or phospholipids within a predetermined range, and the lipid to be extracted has predetermined characteristics, and the heat of the protein is Any gel-like food that utilizes coagulation 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. In addition, non-cheese pudding, custard pudding, milk pudding, cream pudding, lemon pudding, and the like can be exemplified as types of Western confectionery and thermally coagulated 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.

For the lipid contained in the gel-like food of the present invention,
The content in the gel-like food is 6% or more and 15% or less by weight, and the slope of the solid fat content (SFC) at 10 ° C to 30 ° C of the extracted lipid of the gel-like food is 2.1 or more and 5 or less, and the extracted lipid The content of lauric acid is 0.01% or more and 45% or less, the content is 6% or more and 15% or less by weight, and the SFC slope at 10 ° C. to 30 ° C. is 2.4 or more and 5 or less, and More preferably, 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 slope at 10°C to 30°C is 2.1 or more and 5 or less, and the laurin Preferably, the acid content is 0.01% or more and 45% or less, the content is 7% or more and 12% or less by weight, the SFC slope at 10°C to 30°C is 2.4 or more and 5 or less, and the laurin More preferably, the 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.

Organic acid monoglycerides, monoglycerides, SE (HLB less than 10), PGPR and the like can be used as emulsifiers used for producing the gel-like food of the present invention.
As the phospholipids used for producing the gel-like food of the present invention, soybean lecithin, egg yolk lecithin, milk phospholipids, sunflower lecithin and the like can be used.
In the production of the gel-like food of the present invention, (1) two or more emulsifiers, (2) one or more emulsifiers and one or more phospholipids, (3) two or more phospholipids (1) to Any combination of (3) is preferred.
Among these, a combination of two or more emulsifiers of (1) is preferred, more specifically a combination of monoglyceride and SE (HLB5), a combination of monoglyceride and PGPR is more preferred, and one or more emulsifiers of (2). and one or more phospholipids are also preferred, more specifically, a combination of monoglyceride and soybean lecithin, and a combination of PGPR and soybean lecithin are more preferred.
The total content of emulsifiers and/or phospholipids in the gel-like food of the present invention may be 0.1% by weight or more and 2% by weight or less, preferably 0.2% by weight or more and 1.5% by weight or less. 0.3% by weight or more and 1.3% by weight or less is more preferable.
In addition, when two or more emulsifiers and/or phospholipids are included, the emulsifier or phospholipid with the lowest blending ratio in the food preferably has a blending ratio of 15% by weight or more in the total emulsifiers and/or phospholipids, and 30 to 30%. 50% by weight is more preferred.

(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. 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.
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. was targeted. 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 gelled food was measured by the acidolysis method.
(iii) SFC slope of extracted lipids, lauric acid content 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), 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. 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. 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 was "Fair" in Example 3-1, and "Good" in Examples 3-2, 3-3, 3-4 and 3-5.
Melting in the mouth was "good" in Example 3-1, and "good" in Examples 3-2, 3-3, 3-4, 3-5 and Comparative Example 3-3.
Therefore, the level of firm hardness "acceptable" and melting in the mouth "acceptable" is Example 3-1, the level of firm hardness "good" and melting in the mouth "good" is Example 3-2, They were Example 3-3, Example 3-4, and Example 3-5.
From the above, it was found that when the lipid content of the gel-like food is in the range of 6% to 15% by weight, the gel-like food has a desired firmness and meltability in the mouth.
In addition, the firm texture was "good" in Examples 3-1 and 3-5, "good" in Example 3-2, and "excellent" in Examples 3-3 and 3-4. there were.
Therefore, it was found that when the lipid content of the gel-like food is in the range of 6% 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 type of emulsifier and/or phospholipid on the properties of the gelled food was evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 4 was prepared. 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 was "acceptable" in Examples 4-1, 4-2, and 4-7, and Examples 4-3, 4-4, 4-5, and 4. It was "good" at -6.
Mouth melting was "good" in Examples 4-1, 4-2, 4-3, 4-4, 4-5, 4-6, and 4-7. rice field.
Therefore, the levels of firm hardness "acceptable" and melting in the mouth "good" are Example 4-1, Example 4-2, Example 4-7, firm hardness "good", melting in the mouth "good" ” were Example 4-3, Example 4-4, Example 4-5, and Example 4-6.
As described above, the combination of emulsifiers and/or phospholipids selected from organic acid monoglycerides, monoglycerides, SE (HLB less than 10), PGPR and phospholipids provides gel-like foods with desired hardness and meltability in the mouth. It was found that It was also found that a combination of emulsifiers and/or phospholipids selected from monoglycerides, soybean lecithin, PGPR, and SE (HLB 2.5 or more and less than 10) yields even better foods.
And the tight texture is Example 4-1, Example 4-2, Example 4-3, Example 4-4, Example 4-5, Example 4-6, Example 4-7 It was "good".
Therefore, with a combination of emulsifiers and/or phospholipids selected from organic acid monoglycerides, monoglycerides, SE (HLB less than 10), PGPR and phospholipids, gel-like foods with firm hardness, melting in the mouth and firm texture are desired. of food was obtained.

[Test Example 5]
In Test Example 5, the effects of the emulsifier and/or phospholipid content on the properties of the gelled food were evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 5 was prepared. 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 "fair" in Examples 5-1 and 5-5, and "good" in Examples 5-2, 5-3 and 5-4.
Melting in the mouth was "good" in Examples 5-1 and 5-5, and "good" in Examples 5-2, 5-3 and 5-4.
Therefore, the levels of firm hardness "acceptable" and melting in the mouth "acceptable" are the levels of Examples 5-1 and 5-5, and the levels of firm hardness "good" and melting in the mouth "good" are They were Example 5-2, Example 5-3, and Example 5-4.
From the above, when the emulsifier and/or phospholipid content of the gel-like food is in the range of 0.1% by weight to 2.0% by weight, the gel-like food has a desired hardness and meltability in the mouth. I found out.
In addition, the tight texture was "good" in Example 5-1, "good" in Examples 5-2 and 5-5, and "excellent" in Examples 5-3 and 5-4. there were.
Therefore, when the emulsifier and/or phospholipid content of the gel-like food is in the range of 0.1% by weight or more and 2.0% by weight or less, the gel-like food is a desired food with firm hardness, meltability in the mouth, and firm texture. was found to be obtained.

[Test Example 6]
In Test Example 6, the influence of the blending ratio of the emulsifier or phospholipid having the lowest blending ratio among the emulsifiers and/or phospholipids on the properties of the gel-like food relative to the total emulsifiers and/or phospholipids was evaluated.
1. Test Method, Evaluation Method A test sample having the composition shown in Table 6 was prepared. 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. The percentage in parentheses indicates the blending ratio of the emulsifier or phospholipid with the lowest blending ratio among the emulsifiers and/or phospholipids to the total emulsifiers and/or phospholipids.
Firm hardness is "acceptable" in Example 6-1 (20%), Example 6-5 (20%), Example 6-2 (30%), Example 6-3 (50%) , Example 6-4 (30%) was "good".
Melting in the mouth is "good" in Example 6-1 (20%), Example 6-2 (30%), Example 6-3 (50%), Example 6-4 (30%), Example 6 -5 (20%) was "good".
Therefore, firm hardness "acceptable" and melting in the mouth "acceptable" are Example 6-1 (20%), firm hardness "acceptable" and melting in the mouth "good" are Example 6-5 (20% ), solid hardness “good”, and melting in the mouth “good” were Example 6-2 (30%), Example 6-3 (50%), and Example 6-4 (30%).
As described above, when the blending ratio of the emulsifier or phospholipid with the lowest blending ratio to the total emulsifier and/or phospholipid is 15% by weight or more, the gel-like food has a firm hardness and a desired meltability in the mouth. I understood it.
In addition, the tight texture was "good" in Example 6-1, "good" in Examples 6-2, 6-3, and 6-5, and "excellent" in Example 6-4. there were.
Therefore, when the blending ratio of the emulsifier or phospholipid, which has the lowest blending ratio, to the total emulsifier and/or phospholipid is 15% by weight or more, the gel-like food has the desired firm hardness, meltability in the mouth, and firm texture. It was found that food was obtained.

[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. 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, firm hardness "good" and melting in the mouth "good". was Example 7-4.
In addition, the firm texture was "good" in Example 7-1, "good" in Examples 7-2, 7-3 and Comparative Example 7-4, and "excellent" in Example 7-4. there were.
Therefore, desired foods with firm hardness, melting in the mouth and firm texture were obtained in Examples 7-1, 7-2, 7-3 and 7-4.

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, firm hardness “good” and melting in the mouth “good” was Example 7-4. From these evaluations, the consistency between the results of instrumental measurement and the sensory evaluation was confirmed.
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, "good" in Examples 7-2, 7-3 and Comparative Example 7-4, and "excellent" in Example 7-4. Met. 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 (5)

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;
6 wt% or more and 15 wt% or less lipid,
0.1 wt% or more and 2 wt% or less of emulsifiers and/or two or more phospholipids;
and the emulsifier is any one of organic acid monoglyceride, monoglyceride, sucrose fatty acid ester (SE, HLB less than 10), and PGPR, and the phospholipid is any one of soybean lecithin, egg yolk lecithin, milk phospholipid, and sunflower lecithin or
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,
The emulsifier or phospholipid with the lowest blending ratio in the food has a blending ratio of 15% by weight or more in the total emulsifier and / or phospholipid,
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 The slope of the hardness obtained by the penetration test with a texture analyzer is 15 gf / mm
2. The gel-like food according to claim 1, wherein the weight is 250 gf/mm or more. 3. 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% according to claim 1 or 2. Gel 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 preliminary emulsification step (1) of a first composition in which two or more kinds of emulsifiers and/or phospholipids, which are raw materials other than egg-derived components, are dissolved or dispersed;
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). Using heat coagulation of protein components derived from eggs,
1.5 wt% or more and 6.5 wt% or less of protein;
6 wt% or more and 15 wt% or less lipid,
0.1 wt% or more and 2 wt% or less of emulsifiers and/or two or more phospholipids;
and the emulsifier is any one of organic acid monoglyceride, monoglyceride, sucrose fatty acid ester (SE, HLB less than 10), and PGPR, and the phospholipid is any one of soybean lecithin, egg yolk lecithin, milk phospholipid, and sunflower lecithin or
The slope of the solid fat content of the extracted lipid in the food at 10°C to 30°C is 2.1 to 5
lower, and the lauric acid content is 0.01% or more and 45% or less,
Total emulsifiers and/or phospholipids for the lowest proportion of emulsifiers or phospholipids in food
A method for producing a gel-like food with a mixing ratio of 15% by weight or more ,
A preliminary emulsification step (1) of a first composition in which two or more kinds of emulsifiers and/or phospholipids, which are raw materials other than egg-derived components, are dissolved or dispersed;
A step (2) of heat sterilizing the first composition;
Step (3) of adding an egg-derived component to obtain a second composition;
a step (4) of homogenizing the second composition at a pressure of 3 to 20 MPa ;
filling and sealing the container with the homogenized second composition (5);
Step (6) of heating and cooling the second composition sealed in the container of (5);
A method for producing the gel-like food comprising: