Gel-like food product, method for producing gel-like food product, and method for suppressing adhesion of gel-like food product to container

Abstract

The present invention addresses the problem of providing a gelatinous food product in which adhesion to a container is suppressed, a method for producing the gelatinous food product, and a method for suppressing adhesion to the container of the gelatinous food product. The present invention relates to: a gelatinous food product which contains 10 to 40 mass% of collagen peptide and 0.3 to 5 mass% of processed starch-containing powdered oils and fats and has a protein content of 10 to 50 mass%; also disclosed is a production method for the gel-like food, which comprises a step for dissolving a powdered oil or fat containing a processed starch in water; and a method for suppressing attachment to a container of a gel-like food which contains 10-40% by mass of collagen peptide and has a protein content of 10-50% by mass, said method comprising causing the gel-like food to contain 0.3-5% by mass of a processed starch-containing powdered oil or fat, and a method for suppressing attachment to a container of a gel-like food which contains 10-40% by mass of collagen peptide and has a protein content of 10-50% by mass.

Description

Technical Field

[0001] The present invention relates to a gel food, a method for producing a gel food, and a method for inhibiting the gel food from adhering to a container. Background Art

[0002] Elderly people or people with dysphagia may have difficulty taking in a normal diet, and due to reduced food intake, they are at risk of falling into a state of malnutrition. In particular, it is generally believed that if protein intake is insufficient, muscles will weaken and become fragile (weak), and motor and cognitive functions will decline. It is important to meet the necessary nutritional intake through three meals. In order to cope with such problems, various foods with increased nutrient density have been developed so that sufficient nutrition can be taken in with a small amount of food. In addition, such foods are thickened or gelled to adjust to an appropriate texture for easy ingestion.

[0003] Gel-like foods with increased protein content use milk protein, soy protein, collagen peptide, etc. as the source of protein, but as the amount of milk protein or soy protein increases, the viscosity of the prepared liquid during manufacturing increases significantly, which hinders manufacturing, so there is a problem that the prepared amount cannot be increased. In addition, in the manufacture of high-protein gel-like foods such as those containing more than 10% by mass of protein, in order to avoid the above-mentioned problem, the viscosity of the prepared liquid during manufacturing is increased, and the amount of collagen peptide added is increased less.

[0004] However, gel-like foods containing a large amount of collagen peptides have the following problems: in the case of a gel of a hardness that is easy for the elderly or people with dysphagia to eat, when the gel is taken out of the packaging container, a part of the gel will adhere to the container, making the operation of removing the adhered gel complicated or resulting in a loss of intake energy corresponding to the amount of gel adhered to the container.

[0005] So far, for gel-like foods containing collagen peptides, the following gel-like foods have been reported, which contain collagen peptides, microcrystalline cellulose and a gelling agent, and even if severe heat sterilization such as distillation sterilization is performed, the protein decomposition products will not condense, the content components can be kept homogeneous, and can be circulated at room temperature (Patent Document 1). In addition, the following gel-like food and drink products have been reported, which contain collagen and one or more selected from the group consisting of carrageenan, xanthan gum, gellan gum, alginic acid and pectin, and do not form coagulation products under acidic conditions, and thus do not hinder gelation, and can form a uniform gel (Patent Document 2). However, as described above, there has been no report on suppressing the adhesion of gel to a container so far. Prior art literature Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2006-212006 Patent Document 2: Japanese Patent Application Publication No. 2013-135666 Summary of the invention Technical problem to be solved by the invention

[0007] In view of the above-mentioned problems, an object of the present invention is to provide a gel-like food which is prevented from adhering to a container, a method for producing the gel-like food, and a method for preventing the gel-like food from adhering to a container. Technical means to solve technical problems

[0008] In order to solve the above technical problems, the present inventors conducted intensive research and found that by making the gel-like food contain a specific amount of powdered fat containing processed starch, the adhesion of the gel to the packaging container can be suppressed, thereby completing the present invention. Specifically, the present invention provides the following.

[0009] (1) A gel-like food comprising 10% to 40% by mass of collagen peptides, 0.3% to 5% by mass of powdered fats and oils containing processed starch, and a protein content of 10% to 50% by mass. (2) The gel-like food according to (1), wherein the processed starch contains octenyl succinate starch. (3) The gel-like food according to (1) or (2), wherein the hardness is 7000 N / m 2 ~20000N / m 2 . (4) A method for producing a gel-like food, comprising: containing 10% to 40% by mass of collagen peptides, 0.3% to 5% by mass of a powdered fat containing processed starch, and having a protein content of 10% to 50% by mass, the method comprising the step of dissolving the powdered fat containing processed starch in water. (5) The method for producing a gel-like food according to (4), wherein the modified starch contains octenyl succinate starch. (6) A method for producing a gel-like food containing 10% to 50% by mass of protein, the method comprising the steps of preparing an oil-in-water emulsion containing 0.2% to 4% by mass of fat and 0.05% to 0.5% by mass of modified starch, and then making the oil-in-water emulsion contain 10% to 40% by mass of collagen peptide. (7) A method for inhibiting container adhesion of a gel-like food, wherein the gel-like food contains 10% to 40% by mass of collagen peptides and a protein content of 10% to 50% by mass, and the method comprises adding 0.3% to 5% by mass of powdered fat containing processed starch to the gel-like food. Beneficial Effects

[0010] According to the present invention, there are provided a gel-like food that suppresses gel adhesion to a container, a method for producing the gel-like food, and a method for suppressing gel-like food adhesion to a container. Here, "suppression of container adhesion" in the present invention means a state in which, after taking out the gel-like food of the present invention (containing powdered fat containing processed starch) and a gel-like food produced according to a formulation in which the powdered fat containing processed starch is removed from the formulation of the gel-like food of the present invention, the presence or absence of the gel-like food remaining (adhering) in the container can be confirmed by visually comparing the presence or absence of the gel-like food remaining (adhering) in the container, and the gel-like food of the present invention can be confirmed to be significantly reduced in the amount (adhering) or to be absent in the amount (adhering) of the gel-like food of the present invention. DETAILED DESCRIPTION

[0011] Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments and can be implemented by applying appropriate changes within the scope of the purpose of the present invention. In addition, in the preferred embodiments or more preferred embodiments illustrated below, whether it is "preferably" or "more preferably", they can be appropriately combined with each other for use. In addition, the description of the numerical range is an example, and whether it is "preferably" or "more preferably", it is preferred to use a range formed by appropriately combining the upper limit, lower limit and numerical values ​​of each range in the embodiment. Furthermore, terms such as "containing" or "including" can also be appropriately replaced with "substantially" or "consisting only of..." In addition, in the embodiments of the present invention, A (numerical value) to B (numerical value) refer to A or more and B or less.

[0012] [Gel-like food] The gelled food of the present invention is characterized by containing 10% to 40% by mass of collagen peptides, 0.3% to 5% by mass of powdered fats and oils containing processed starch, and the protein content in the gelled food is 10% to 50% by mass. In addition, the gelled food of the present invention is a food produced by solidifying the raw materials into a gel state through the gelling ability, and examples thereof include: jelly, pudding, mousse, Bavarian dessert, egg custard, almond tofu, etc., and foods in similar forms thereof. The packaging form of the gel-like food of the present invention is not particularly limited, and any form can be selected according to the purpose as long as it is a form commonly used for foods produced by solidifying into a gel state. Examples thereof include plastic containers, cans, paper containers, aluminum bags, bottles, etc. The packaging form of the gel-like food of the present invention is preferably a plastic container, and the plastic preferably contains polyethylene.

[0013] The hardness of the gel food of the present invention is preferably 7000 N / m 2 ~20000N / m 2 , more preferably 8000N / m 2 ~18000N / m 2 , and more preferably 9000 N / m 2 ~16000N / m 2 , most preferably 10000N / m 2 ~15000N / m 2 When the hardness of the gel-like food of the present invention is within the above range, adhesion of the gel to the packaging container is further suppressed.

[0014] The hardness was measured using a rheometer by filling the gel-like food of the present invention in a container of 20 mm×40 mm×30 mm (depth×lateral width×vertical width) to a height of 20 mm, using a cylindrical plunger of 20 mm in diameter, at a compression rate of 10 mm / sec, a gap of 5 mm, and 20° C. Next, the hardness was determined from the texture curve obtained.

[0015] The protein content of the gel-like food of the present invention is preferably 11% to 40% by mass, more preferably 13% to 30% by mass, and most preferably 15% to 25% by mass. If the protein content is within the above range, it is easier to obtain a gel-like food with a desired protein content, and further obtain an inhibitory effect on the container adhesion of the gel-like food. In addition, in addition to the collagen peptide, the protein may contain egg white protein, casein, whey concentrate, soy protein, etc. as a source raw material. The protein content in the gel-like food of the present invention can be determined by the Kjeldahl method. The gel-like food with a high protein content in the present invention refers to a gel-like food having a protein content of preferably 7% by mass or more, more preferably 10% by mass or more.

[0016] The pH of the gel-like food of the present invention is preferably 2 to 7, more preferably 3 to 5, and most preferably 3.5 to 4.5. When the pH is within the above range, the effect of suppressing the gel-like food from sticking to the container is further obtained. The pH of the gel-like food of the present invention can be determined by pulverizing the gel with a mixer and using the sol-like food as a sample using a pH meter.

[0017] The solid content of the gel-like food of the present invention is preferably 10% to 60% by mass, more preferably 15% to 50% by mass, further preferably 20% to 45% by mass, and most preferably 25% to 40% by mass. If the solid content is within the above range, the effect of suppressing container adhesion of the gel-like food is further obtained. The solid content in the gel-like food of the present invention refers to the remaining mass after removing water from the gel-like food. The solid content in the gel-like food of the present invention can be determined by a conventional loss on drying method (105° C., 4 hours).

[0018] [Collagen Peptide] The collagen peptide of the present invention is derived from cattle, pigs, fish, etc., and is a collagen decomposition product obtained by decomposing in a manner with an average molecular weight of less than 10,000. The collagen peptide can be used alone or in combination of two or more. In addition, commercially available products can be used for the collagen peptide. For example, "FCP" and "GELITASOL NPS" manufactured by Nippi Co., Ltd., "PEPTAN F5000HD", "PEPTAN P5000HD", "PEPTAN F2000HD", "PEPTAN P2000HD" manufactured by Lusro Co., Ltd., etc. can be listed.

[0019] The average molecular weight of the collagen peptide of the present invention is a weight average molecular weight (Mw), and is preferably 1000 to 10000, more preferably 1500 to 7000, and most preferably 2000 to 5000. When the average molecular weight is within the above range, the effect of suppressing the adhesion of gelled food to the container is further obtained. In addition, the weight average molecular weight can be calculated according to the method described in the 10th edition "20-2 average molecular weight" of the Photo Gelatin Test Method (PAGI method) of the Japan Gelatin-Collagen Peptide Industry Association. The PAGI method is a method for estimating the molecular weight distribution by obtaining a chromatogram of collagen peptides using a gel filtration method using high performance liquid chromatography. In addition, when using commercially available collagen peptides, the weight average molecular weight (Mw) can be determined based on the product information of the raw material manufacturer.

[0020] The protein content of the collagen peptide in the present invention is preferably 70% by mass or more, more preferably 70% to 100% by mass, further preferably 80% to 98% by mass, and most preferably 85% to 95% by mass. The protein content can be determined by the Kjeldahl method. In addition, when using commercially available collagen peptides, the product information of the raw material manufacturer can be referred to.

[0021] The content of the collagen peptide in the gel-like food of the present invention is preferably 12% to 35% by mass, more preferably 14% to 30% by mass, and most preferably 16% to 25% by mass. If the content of the collagen peptide is within the above range, it is easier to obtain a gel-like food having a desired protein content, and the effect of inhibiting the gel-like food from sticking to the container is further obtained.

[0022] [Powdered Grease] The powdered fat of the present invention comprises fat and processed starch. The powdered fat of the present invention has a structure in which fine oil droplets are coated with an excipient containing processed starch. Moreover, the powdered fat dissolved in water forms stable emulsified particles by arranging processed starch on the surface of fine oil droplets to prevent the oil droplets from adsorbing and agglomerating with each other. Hereinafter, each component constituting the powdered fat of the present invention will be described.

[0023] (grease) The oil contained in the powdered oil of the present invention is not particularly limited as long as it is edible oil, and examples thereof include rapeseed oil, soybean oil, corn oil, palm oil, coconut oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, medium-chain fatty acid oil (MCT), and transesterified oils of these individual oils or multiple mixed oils, and processed oils such as separated oils of these individual oils or multiple mixed oils. Further, the oil may also use two or more of the above-mentioned oils. In addition, the oil is preferably MCT.

[0024] The fat content in the powdered fat of the present invention is preferably 50% to 80% by mass, more preferably 60% to 80% by mass, and most preferably 70% to 80% by mass. If the fat content in the powdered fat is within the above range, the effect of suppressing the adhesion of the gelled food to the container can be further obtained.

[0025] (excipient) The excipient contained in the powdered fat of the present invention plays the role of encapsulating fats and oils, and may contain corn syrup, dextrin and other sugars in addition to processed starch. The excipient contained in the powdered fat of the present invention preferably contains dextrin in addition to processed starch. When manufacturing the powdered fat of the present invention, these excipients are deployed in an oil-in-water emulsion, and powdered by spray drying using a spray dryer, etc., thereby forming a form of encapsulating oil droplets. The content of the excipient (including the processed starch of the present invention) in the powdered fat is preferably 20% to 50% by mass, more preferably 20% to 40% by mass, and most preferably 20% to 30% by mass.

[0026] (Processed Starch) The processed starch contained in the powdered fat of the present invention is not particularly limited as long as it is a processed starch commonly used in foods, and acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, octenyl succinate starch, acetic starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, or salts thereof can be used, and one or more selected from them can be used. In addition, if the processed starch of the present invention contains octenyl succinate starch, the effect of inhibiting the container adhesion of gel-like foods can be further obtained, so it is preferred. The content of the processed starch in the powdered fat is preferably 15% to 30% by mass, more preferably 10% to 20% by mass, and most preferably 5% to 15% by mass.

[0027] (Octenyl succinate starch) The octenyl succinate starch of the present invention can preferably use starch of plant origin (potato starch, tapioca starch, corn starch, waxy corn starch, etc.), or octenyl succinate starch formed by esterifying their hydrolyzates with octenyl succinic acid. As the octenyl succinate starch obtained by esterification, for example, octenyl succinate starch in which one carboxyl group in octenyl succinate and starch or its hydrolyzate constitute esters can be cited. In the octenyl succinate starch with ester, another carboxyl group in octenyl succinate that does not constitute ester can be free, or it can constitute salts such as sodium, potassium, ammonia or amines. From the viewpoint of easily exerting the effect of the present invention, in the octenyl succinate starch, it is preferred that another carboxyl group in octenyl succinate that does not constitute ester constitutes sodium salt (i.e., sodium octenyl succinate starch). The octenyl succinate starch can be a mixture of one or more different types.

[0028] The content of starch octenylsuccinate in the powdered fat can be determined by referring to the "Purity Test for Sodium Starch Octenylsuccinate (1) (2)" described in the "Standards for Foods, Additives, etc. (Food Sanitation Law)". As the octenyl succinic acid starch, the trade name "ピュリティガムBE" (インディグレManufactured by Erno Company), trade name "Florida 1773" (manufactured by Erno Company), commercial The product name is "カプシュール" (manufactured by インディグレオン Co., Ltd.), the product name is "エマルスターA1" (manufactured by Matsutani Chemical Co., Ltd.) and commercially available products under the trade name "Emerac 500" (manufactured by Matsutani Chemical Co., Ltd.).

[0029] When the fat contained in the powdered fat of the present invention includes sodium starch octenyl succinate and dextrin, the content of the fat in the powdered fat is preferably 50% to 80% by mass, more preferably 60% to 80% by mass, and most preferably 70% to 80% by mass, the content of sodium starch octenyl succinate in the powdered fat is preferably 15% to 30% by mass, more preferably 10% to 20% by mass, and most preferably 5% to 15% by mass, and the content of dextrin in the powdered fat is preferably 5% to 20% by mass, more preferably 10% to 20% by mass, and most preferably 12% to 15% by mass. If the content of fat, sodium starch octenyl succinate and dextrin is within the range, the effect of the present invention is easily exerted.

[0030] [Method for producing powdered fat] The powdered fat in the present invention is obtained by drying and powdering an oil-in-water emulsion containing the above-mentioned fat and excipient. The oil-in-water emulsion can be obtained by a known emulsion preparation method, for example, by mixing an aqueous phase obtained by dissolving processed starch and dextrin in water, and an oil phase, stirring with a homogenizer, etc., and homogenizing with a homogenizer, etc. The median particle size of the oil droplets of the oil-in-water emulsion is preferably 0.3μm to 1.5μm, more preferably 0.5μm to 1.2μm, and most preferably 0.7μm to 1.0μm. If the median particle size of the oil droplets is within the range, the effect of inhibiting the adhesion of the gel food to the container is further obtained, so it is preferred. The median diameter of the oil droplets in the oil-in-water emulsion is determined by measuring with a laser diffraction particle size analyzer as described in the Examples. The oil-in-water emulsion can be dried and powdered by a known spray drying method, vacuum freeze drying method, vacuum drying method, etc., and the spray drying method is preferred from the viewpoint of easy preparation of powdered fats and oils.

[0031] The content of the powdered fat in the gel-like food of the present invention is preferably 0.5% to 4% by mass, more preferably 0.7% to 3% by mass, and most preferably 1% to 2.5% by mass. If the content of the powdered fat is within the above range, the effect of suppressing the gel-like food from adhering to the container is further obtained.

[0032] [Gelling agent] The gelled food of the present invention may contain a gelling agent. The type and amount of the gelling agent are not particularly limited as long as the gelled food of the present invention can be adjusted to a desired hardness. For example, carrageenan, locust bean gum, agar, deacylated gellan gum, natural gellan gum, glucomannan, xanthan gum, alginate, etc. may be mentioned, and a variety of these may be used in combination. The gelling agent preferably contains agar and xanthan gum. When the gel-like food of the present invention contains the gelling agent, the content thereof is preferably 0.2% to 3% by mass, more preferably 0.3% to 2.5% by mass, further preferably 0.4% to 2% by mass, and most preferably 0.5% to 1.5% by mass. If the content of the gelling agent is within the above range, the effect of the present invention is easily exerted.

[0033] [water] The gel-like food of the present invention may contain water. The water is not particularly limited, and tap water, well water, purified water, ion-exchanged water, etc. can be used.

[0034] [Other raw materials] In addition to the above-mentioned raw materials, the gel-like food of the present invention may also contain other raw materials within the scope of not impairing the effects of the present invention, for example, sugars, fats, acidulants, vitamins, amino acids, minerals, fruit juices, spices, pigments, etc.

[0035] [Method for producing gel-like food] The method for producing a gel-like food of the present invention includes a step of dissolving collagen peptides and powdered fats containing processed starch in water, and is a method for producing in the following manner: the gel-like food contains 10% to 40% by mass of collagen peptides, 0.3% to 5% by mass of powdered fats, and a protein content of 10% to 50% by mass. Here, the method for producing a gel-like food of the present invention is not particularly limited except for the above-mentioned steps, and the same production as the production of a conventional gel-like food can be carried out. The method for producing a gel-like food of the present invention is, for example, a method for producing a gel-like food as follows: after uniformly dissolving all raw materials including collagen peptides and powdered fats in heated water, filling into a packaging container, and cooling to obtain a gel-like food.

[0036] In addition, the method for producing the gel-like food of the present invention may also be a method as follows: having a step of dissolving collagen peptides in the oil-in-water emulsion after preparing an oil-in-water emulsion containing 0.2% to 4% by mass (preferably 0.5% to 2% by mass) of fats and oils, 0.05% to 0.5% by mass (preferably 0.1% to 0.5% by mass) of processed starch, and producing in a manner that the gel-like food contains 10% to 40% by mass of collagen peptides and a protein content of 10% to 50% by mass. Specifically, all the fats and processed starch are added to the heated water, stirred with a homogenizer, etc., and homogenized with a homogenizer to obtain an oil-in-water emulsion (preferably the median particle size of the oil droplets is 0.5μm to 1.2μm). Next, the remaining raw materials are dissolved in the oil-in-water emulsion, filled into a packaging container, cooled, and a gel-like food is obtained.

[0037] In the method for producing the gelled food of the present invention, preferred aspects of the gelled food, preferred aspects of each raw material, content of each raw material, etc. are the same as those in the above-mentioned "gelled food of the present invention".

[0038] [Method for inhibiting adhesion of gel food to container] The method for inhibiting container adhesion of a gelled food of the present invention comprises adding 0.3% to 5% by mass of powdered fat containing modified starch to a gelled food containing 10% to 40% by mass of collagen peptides and having a protein content of 10% to 50% by mass. In the present invention, "inhibition of container adhesion of gel-like food" means a state in which, for the gel-like food of the present invention (containing powdered fat containing processed starch) and the gel-like food obtained by removing the powdered fat containing processed starch from the recipe of the gel-like food of the present invention, when the gel-like food is taken out from the packaging container and the presence or absence of residual (adhered) gel-like food in the container is visually compared, it can be confirmed that the residual amount (adhered amount) of the gel-like food of the present invention is significantly reduced or there is no residual (adhered amount). The container in the method for inhibiting container adhesion of gelled food of the present invention is not particularly limited as long as it is a container commonly used for food packaging, and examples thereof include plastic containers, cans, paper containers, aluminum bags, bottles, etc. Plastic containers are preferred, and the plastic preferably contains polyethylene.

[0039] In the method for inhibiting container adhesion of a gelled food of the present invention, preferred aspects of the gelled food, preferred aspects of each raw material, content of each raw material, etc. are the same as those of the above-mentioned "gelled food of the present invention". Example

[0040] Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

[0041] [Manufacture of powdered fats and oils] The powdered fat was produced according to the formulation described in Table 1. That is, the raw materials other than the fat were dissolved in water having the same mass as the total mass of all the raw materials described in Table 1 to prepare an aqueous phase. Next, the aqueous phase and the fat were mixed and then subjected to a pressure homogenizer at 150 kg / cm 2 The mixture was homogenized under a pressure of 100 to obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle spray dryer to obtain powdered oils 1 to 3 containing 75% by mass of oil. In addition, the median particle size of the oil droplets in the oil-in-water emulsion was measured using a SALD-2100 wet laser diffraction device manufactured by Shimadzu Corporation, and the result was 0.7 μm to 1.0 μm.

[0042] The raw materials described in Table 1 were as follows, and commercially available general-purpose products were used as indigestible dextrin, sodium caseinate, dextrin, and an emulsifier (glycerol fatty acid ester). MCT: Medium-chain fatty acid triglyceride (trade name "ODO", manufactured by Nissin Aromatic Co., Ltd.) Processed starch: Sodium starch octenyl succinate (trade name: "Petrol BE", manufactured by ENTERON CO., LTD.)

[0043] [Table 1]

[0044] [Manufacturing of gelled food] The gelled food was manufactured according to the recipes described in Tables 2 and 3. That is, the raw materials other than the collagen peptide and the gelling agent were stirred and mixed in water at room temperature to make them uniformly dissolved and dispersed, and then heated to 90°C, the collagen peptide was added and dissolved, and then the gelling agent was added to dissolve it to obtain a raw material solution. 26g of the raw material solution was filled into a plastic cup (depth × lateral width × longitudinal width = 20mm × 40mm × 30mm, made of polyethylene), sealed with a plastic film (made of polyethylene), and after heat sterilization (85°C, 25 minutes), it was cooled with cold water for 30 minutes to gel, and a gelled food was obtained (Examples 1 to 6, Comparative Examples 1 to 5). In addition, the raw materials described in Tables 2 and 3 were the following raw materials, and commercially available general-purpose products were used as sugar and a pH adjuster (phosphoric acid). Collagen peptide: Collagen peptide (trade name "GELITA SOL NPS", manufactured by Nippi Co., Ltd., protein content 90% by mass, water content 5% by mass, average molecular weight 4000) Gelling agent: Gelling agent preparation (mixture of 85% by mass of agar and 15% by mass of xanthan gum) Processed starch: Sodium starch octenyl succinate (trade name: "Petrol BE", manufactured by ENTERON CO., LTD.)

[0045] [Measurement of pH] For each of the gel-like foods produced above, the gel was crushed with a mixer to form a sol, and the resulting substance was used as a sample and measured using a portable pH meter (model name: PH-81, manufactured by Tokyo Glass Instrument Co., Ltd.). The measurement results are shown in Tables 2 and 3.

[0046] [Determination of hardness and adhesion] For each gel-like food produced as described above, the hardness and adhesion were measured under the above conditions using a rheometer (RE-33005RHEONER, manufactured by Yamaden Co., Ltd.). That is, for the gel-like food filled to a height of 20 mm in a container of 20 mm×40 mm×30 mm (depth×lateral width×vertical width), the rheometer was used to measure the gel-like food with a cylindrical plunger of 20 mm in diameter at a compression speed of 10 mm / sec, a gap of 5 mm, and 20°C. Next, based on the texture curve obtained, the hardness (N / m 2 ) and adhesion (J / m 3 The measurement results are shown in Tables 2 and 3.

[0047] [Determination of solid content and protein content] For each of the gel-like foods produced above, the solid content (mass %) was measured by drying loss (105° C., 5 hours). In addition, the protein content (mass %) was measured by the Kjeldahl method. The measurement results are shown in Tables 2 and 3.

[0048] [Evaluation of container adhesion] Three panelists prepared five samples of each gel-like food and visually evaluated the following evaluation criteria: whether there was gel-like food attached to the film when the plastic film cover was opened, and whether there was gel-like food attached to the cup after the cover was removed and the container and gel-like food were separated by placing the opening of the plastic cup downward and pressing the center of the container with a finger (i.e., after taking the gel-like food out of the cup). The evaluation was determined by consultation among the three panelists. The evaluation results are shown in Tables 2 and 3. (Evaluation Criteria) ◎: No gel food residue was found in the lid or cup. ○: A small amount of gel food residue was observed in the lid and / or cup, but this is acceptable as a product. ×: A large amount of gelatinous food residue was observed in the lid and / or cup, which is unacceptable as a product.

[0049] [Table 2] (quality%) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Powdered Grease1 0.7 1.0 1.7 2.0 2.0 2.0 Collagen Peptides 19.0 19.0 19.0 19.0 19.0 15.0 Gelling Agent 0.7 0.7 1.0 0.8 1.2 0.7 granulated sugar 13.0 13.0 12.0 12.0 12.0 15.0 pH Adjusters 1.4 1.4 1.5 1.4 1.4 1.5 water 65.2 64.9 64.8 64.8 64.4 65.8 total 100.0 100.0 100.0 100.0 100.0 100.0 pH 3.89 3.88 3.81 3.88 3.89 3.89 Solid ingredients 33.6 33.9 34.0 34.0 34.4 33.2 Protein content 18.8 18.8 18.8 18.8 18.8 14.8 hardness 9052 9116 12680 10923 15323 7320 Adhesion 188 177 154 126 108 120 Container Adhesion ○ ◎ ◎ ◎ ◎ ◎

[0050] [Table 3] (quality%) Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Powdered Grease 2 2.0 Powdered Grease 3 2.0 Processed starch 0.2 Collagen Peptides 15.0 19.0 19.0 19.0 19.0 Gelling Agent 0.7 0.9 1.0 1.0 1.0 granulated sugar 17.0 13.0 12.0 12.0 12.0 pH Adjusters 1.5 1.4 1.5 1.5 1.5 water 65.8 65.7 64.5 64.5 66.3 total 100.0 100.0 100.0 100.0 100.0 pH 3.89 3.84 3.83 3.82 3.81 Solid ingredients 33.2 33.0 34.3 34.3 32.5 Protein content 14.8 18.8 18.8 18.9 18.8 hardness 7440 13750 17297 16667 17497 Adhesion 140 179 184 235 211 Container Adhesion × × × × ×

[0051] The results in Tables 2 and 3 indicate that by making a high-protein gel-like food containing collagen peptides and having a protein content of 10% by mass or more contain 0.7% to 2.0% by mass of powdered fat containing processed starch, the container adhesion of the gel is improved (i.e., the container adhesion of the gel is suppressed). In addition, in the gel-like foods containing powdered fats and oils not containing processed starch (powdered fats and oils 2 and 3) (Comparative Examples 3 and 4), the gel adhesion to the container was not improved, and in the gel-like food containing only processed starch (Comparative Example 5), the gel adhesion to the container was not improved. In addition, no correlation was found between the results of adhesion of the gel-like food of the present invention measured by a rheometer and adhesion to a container.

Claims

1. A gel-like food comprising 10% to 40% by mass of collagen peptide, 0.3% to 5% by mass of powdered fat containing processed starch, and a protein content of 10% to 50% by mass.

2. The gel food according to claim 1, wherein The processed starch contains octenyl succinate starch.

3. The gel food according to claim 1 or 2, having a hardness of 7000 N / m 2 ~20000N / m 2 .

4. A method for producing a gel-like food, comprising: containing 10% to 40% by mass of collagen peptides, 0.3% to 5% by mass of a powdered fat containing processed starch, and having a protein content of 10% to 50% by mass, the method comprising the step of dissolving the powdered fat containing processed starch in water.

5. The method for producing a gel-like food according to claim 4, wherein: The processed starch contains octenyl succinate starch.

6. A method for producing a gel-like food, the method being a method for producing a gel-like food containing 10% to 50% by mass of protein, the method comprising the steps of preparing an oil-in-water emulsion containing 0.2% to 4% by mass of fat and 0.05% to 0.5% by mass of modified starch, and then making the oil-in-water emulsion contain 10% to 40% by mass of collagen peptide.

7. A method for inhibiting container adhesion of a gel-like food, wherein the gel-like food contains 10% to 40% by mass of collagen peptides and a protein content of 10% to 50% by mass, and the method comprises making the gel-like food contain 0.3% to 5% by mass of powdered fat containing processed starch.

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