Protein-containing food and method for producing same

Abstract

Provided is a protein-containing food which contains high-quality protein at a high concentration, has excellent taste and flavor, and is suitable as a food for dysphagia patients with inappetence. A protein-containing food according to an embodiment of the present invention contains a collagen peptide, one or more essential amino acids selected from the group consisting of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, and water. In the protein-containing food, the water content is 35% by mass or less, and the collagen peptide content is 30% by mass or more.

Description

TECHNICAL FIELD

[0001] The present application relates to a protein-containing food (food containing protein) and a method for producing the same. BACKGROUND

[0002] In recent years, there has been an increasing demand for a food for the elderly and others who have difficulty in chewing or swallowing, which has a soft texture and low adhesion and is easy to eat, i.e., so-called a swallowing food. Swallowing-difficult persons often have a poor appetite and have difficulty in taking in nutritional ingredients from ordinary foods, and thus it is required to easily take in high-quality nutritional ingredients from a swallowing food. In particular, protein is essential for maintaining and enhancing muscle strength, and it is known that protein deficiency makes bedridden patients more susceptible to pressure ulcers. As described above, protein is essential as a nutritional ingredient, and thus there has been an increasing demand for a swallowing food containing a high concentration of protein ingredients.

[0003] In a food for the purpose of supplementing nutrition, a protein ingredient preferably has a good nutritional amino acid composition. For example, as for a good amino acid composition, a relevant standard was established by the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the United Nations University (UNU) in 1985. This standard evaluates the proportion of the most deficient amino acid as an amino acid score in percentage by comparing the amount of essential amino acid per unit of protein ingredient in a food with the amino acid score pattern proposed by the above-mentioned FAO / WHO / UNU Joint Committee. As a high-quality protein ingredient that enables balanced intake of essential amino acids, the amino acid score is preferably 80 or more, and more preferably 100. An amino acid score of 100 means that there is no deficient amino acid with respect to the above-mentioned amino acid score pattern.

[0004] Patent Literature 1 discloses a technology of adding collagen peptide to a protein ingredient such as whey protein or soy protein to obtain a gel-like food having a high protein content. However, since there is a bias in the amino acids contained in collagen peptide, the amino acid score is low, and thus although the protein content can be increased, it is difficult to balance the intake of essential amino acids.

[0005] Patent Literature 2 discloses a technology of adding a specific protein peptide to collagen peptide to compensate for the bias in the balance of amino acids in collagen peptide. However, there are problems in terms of flavor and taste. In this case, in order to improve the QOL (quality of life) of swallowing-difficult persons, it is desirable to develop a swallowing food containing high-quality protein at a high concentration and having both good taste and flavor. PRIOR ART DOCUMENTS

[0006] PATENT LITERATURE Patent Literature 1: Japanese Patent Application Publication No. 2020-065547 Patent Literature 2: Japanese Patent Application Publication No. 2015-151378 SUMMARY

[0007] An object of the present application is to provide a protein food containing a high-quality protein in a high concentration, having a good taste and flavor, and being suitable as a food for dysphagics, and a method for producing the same.

[0008] According to one aspect of the present application, there is provided a protein-containing food containing a collagen peptide, one or more kinds of essential amino acids selected from the group consisting of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, and water, wherein the content of the water is 35% by mass or less, and the content of the collagen peptide is 30% by mass or more.

[0009] According to another aspect of the present application, there is provided the protein-containing food according to the above aspect, wherein the content of the protein derived from the collagen peptide is 30% by mass or more.

[0010] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, wherein the content of the collagen peptide is in the range of 30% by mass or more and less than 70% by mass.

[0011] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, wherein the content of the water is in the range of 10% by mass to 33% by mass.

[0012] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, which has an amino acid score of 100.

[0013] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, which further contains one or more kinds of non-essential amino acids, and contains at least tyrosine or cystine as the non-essential amino acids.

[0014] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, which contains a gelling agent and has a hardness of 5.0 x 10 4 N / m 2 The following food for dysphagics.

[0015] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, which has an adhesiveness of 1.5 x 10 3 J / m 3 or more.

[0016] According to another aspect of the present application, there is provided the protein-containing food according to any one of the above aspects, which contains one or more kinds selected from the group consisting of carrageenan, alginic acid or a salt thereof, pectin, agar, konjac, curdlan, xanthan gum, locust bean gum, tamarind gum, and gelatin as the gelling agent.

[0017] According to another aspect of the present application, there is provided the protein-containing food of any one of the above aspects, which is a gelatinous food including bavarois, mousse, jelly, pudding, tofu, and gelling.

[0018] According to another aspect of the present application, there is provided the protein-containing food of any one of the above aspects, which further contains a liquid oil and fat.

[0019] According to another aspect of the present application, there is provided the protein-containing food of any one of the above aspects, which contains at least one selected from the group consisting of vegetable oil and emulsified oil and fat as the liquid oil and fat.

[0020] According to another aspect of the present application, there is provided a method for producing a protein-containing food, which includes the following steps: mixing water and collagen peptide to obtain a first solution in which the collagen peptide is dissolved, adding one or more essential amino acids selected from the group consisting of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine to the first solution to obtain a second solution in which the essential amino acids are dispersed, and subjecting the second solution to heat sterilization.

[0021] According to the present application, a protein-containing food containing high-quality protein in a high concentration, having a good taste and flavor, and being suitable as a food for dysphagics, and a method for producing the same can be provided. DETAILED DESCRIPTION

[0022] Embodiments of the present application are described below. The embodiments described below are more specific to any one of the above aspects. The matters described below can be combined individually or in combination with a plurality of matters into the protein-containing food of each of the above aspects.

[0023] Furthermore, the embodiments shown below are merely examples of configurations that embody the technical idea of the present application, and the technical idea of the present application is not limited to the materials, shapes, and structures of the following constituent members, etc. In the technical idea of the present application, the claims recited in the claims can be implemented with various modifications within the specified technical scope.

[0024] The protein-containing food of the present embodiment is an aqueous food produced by incorporating one or more essential amino acids in an aqueous solution containing water and collagen peptide. Since the solubility limit of collagen peptide in water is 100% or more at normal temperature (e.g., 20°C) and normal pressure, the food of the present embodiment contains collagen peptide in a high concentration of 30% by mass or more of the total mass. Therefore, the food of the present embodiment contains protein from collagen peptide in a high concentration, and in one embodiment, the content of protein is 30% by mass or more of the total mass.

[0025] In the past, in order to increase the protein content in food, milk protein or soy protein has sometimes been added, but the solubility limit of these proteins in water is low, approximately 10%. Therefore, it is difficult to produce an aqueous food containing more than this concentration of protein. In the present embodiment, as described above, since collagen peptide having a high solubility limit in water is used, it is possible to incorporate these proteins in an aqueous food at a high concentration of 30% by mass or more. Note that "aqueous food" and "protein-containing food" shown in the present specification both refer to the protein-containing food of the present embodiment, and are sometimes simply referred to as "food".

[0026] The collagen peptide used in the present embodiment can be, for example, a product obtained by hydrolyzing collagen protein derived from an animal such as a pig, a chicken, or a fish by an enzyme or the like to make it low molecular. The weight average molecular weight of the collagen peptide is not particularly limited, and can be, for example, 1000 or more and 10000 or less. The collagen peptide can also be a commercially available product.

[0027] The content of the collagen peptide in the protein-containing food is, as described above, 30% by mass or more, based on the total mass of the food, and can be, for example, 30% by mass or more and less than 70% by mass, 30% by mass or more and 65% by mass or less, or 35% by mass or more and 60% by mass or less.

[0028] The aqueous food of the present embodiment contains one or more essential amino acids. The essential amino acids here refer to histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. As described above, there is a bias in the amino acids that make up collagen peptide. Although the addition of collagen peptide to an aqueous food makes it possible to achieve a high concentration of 30% by mass or more of protein, when collagen peptide alone is used, the amino acid score is low and the in vivo protein utilization efficiency is poor. On the other hand, it was found through intensive research that when a protein having a low solubility limit in water such as milk protein or soy protein is added to an aqueous food containing collagen peptide, the solution rapidly loses fluidity and it is not possible to obtain a desired food suitable for swallowing disorders. In contrast, the food of the present embodiment improves the amino acid balance of the protein contained in the food by incorporating the deficient essential amino acid in the aqueous food containing collagen peptide. Specifically, the amino acid score is improved by incorporating the essential amino acid that shows a deficiency in comparison with the above-described amino acid score pattern. The amino acid score of the protein-containing food of the present embodiment is preferably 100.

[0029] As described above, the amino acid score refers to a method for evaluating the nutritional quality of proteins based on the amino acid composition, which was proposed by the Joint FAO / WHO / UNU Expert Consultation in 1985, and indicates whether the essential amino acids contained in a food satisfy the necessary amount. This scoring method compares the essential amino acid content per unit of protein component in a food with the standard amino acid score pattern proposed by the Joint FAO / WHO / UNU Expert Consultation, and evaluates the proportion of the most deficient essential amino acid as a percentage as the amino acid score. If there is no deficient essential amino acid, in other words, when the lowest value of the percentages of the calculated essential amino acids exceeds 100, the amino acid score is 100. As a high-quality protein component that enables the balanced intake of essential amino acids, the amino acid score is preferably 80 or more, and more preferably 100.

[0030] Here, the amino acid score is calculated using the amino acid score pattern for the age group of 18 years or older among the above-mentioned amino acid score patterns (2007 revision) established by the FAO / WHO / UNU. For example, among the essential amino acids in the collagen peptide from a pig, the content of tryptophan is particularly low, and the score is the lowest in the comparison with the amino acid score pattern. At this time, the proportion of tryptophan contained in the collagen peptide (mg / protein) with respect to tryptophan in the amino acid score pattern (mg / protein) is expressed as a percentage, which is the amino acid score of the collagen peptide. The collagen peptide calculated in Test Example 1 in the [Examples] described later has an amino acid score of 1.7.

[0031] As the essential amino acid to be added to the food of the present embodiment, there are essential amino acids such as tryptophan, which is deficient in the collagen peptide, in the comparison of the amino acid score pattern with the collagen peptide. In Test Example 3 described later, all of the other essential amino acids among the above-mentioned essential amino acids except threonine, which is not deficient in the collagen peptide from a pig, were added, that is, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, and valine were added. However, it is not excluded that the essential amino acid that is not deficient is added or an amino acid that is not an essential amino acid (non-essential amino acid) is added. Furthermore, the addition rate of each essential amino acid to be added is determined based on the desired amino acid score that is intended to be obtained. For example, the addition rate of each essential amino acid to be added in the present embodiment is determined based on the amino acid score of 100 for the food of the present embodiment.

[0032] Essential amino acids have a peculiar odor with bitterness as a main taste characteristic. When a protein-containing food in which the amino acid score is 100 is obtained by incorporating insufficient essential amino acids in collagen peptides, the peculiar odor of essential amino acids becomes a problem. If the undesirable odor from the essential amino acids cannot be suppressed, it is not possible to provide a food containing high-quality protein at a high concentration that enables the balanced intake of essential amino acids. Thus, in the course of intensive studies on a method for suppressing the odor of essential amino acids, the inventors found that the odor from essential amino acids can be masked by reducing the water content in a protein-containing food.

[0033] The protein-containing food of the present embodiment effectively suppresses the odor from essential amino acids by controlling the water content to 35% by mass or less of the total mass of the food. On the other hand, the water content is preferably 10% by mass or more from the viewpoint of the solubility of collagen peptides in water or the solubility of a gelling agent of an arbitrary component described later in water, and the like. Thus, in the food of the present embodiment, the water content is preferably in the range of 10% by mass or more and 35% by mass or less, more preferably in the range of 10% by mass or more and 33% by mass or less, and further preferably in the range of 10% by mass or more and 30% by mass or less.

[0034] The food of the present embodiment preferably further contains a liquid oil. By incorporating a liquid oil, the masking effect on the odor from essential amino acids can be improved. The liquid oil can be any edible oil that is in a liquid state at least at room temperature, and as specific examples, vegetable oils such as salad oil, sunflower oil, rapeseed oil, soybean oil, sesame oil, cottonseed oil, rice bran oil, olive oil, flaxseed oil, corn oil, and palm oil; and emulsified oil can be given. The emulsified oil can be any oil that is emulsified by the addition of an emulsifier or the like, and for example, commercially available products such as "AR White" (manufactured by Nisshin Oil Mills, Co., Ltd.) can be used. In one embodiment, it is preferable to use both a vegetable oil and an emulsified oil as the liquid oil.

[0035] In one embodiment, the food of the present embodiment further contains a gelling agent. The food of the present embodiment contains collagen peptides at a high content and the water content is suppressed to a low level. Thus, when a large amount of collagen peptides is mixed with a small amount of water during the manufacturing process, the viscosity of the solution increases and the adhesiveness of the resulting food becomes high, and the food easily becomes a food that is difficult for dysphagics to swallow. At this time, by incorporating a gelling agent, it is possible to easily adjust the hardness and adhesiveness to a range suitable as a food for dysphagics, and thus a food having a soft and low-adhesiveness property that is easy to swallow is obtained. Furthermore, by incorporating a gelling agent, the masking effect on the peculiar odor of essential amino acids is improved, and the mouthfeel and flavor of the food are further improved. The food of the present embodiment can be, for example, a pavlova-like, mousse-like, jelly-like, pudding-like, or jellied-like gelled food.

[0036] As the gelling agent, any of those used in the food field can be used. The gelling agent includes a gelling agent gelled by divalent metal ions, and a gelling agent gelled by heating or cooling after heating. Specific examples of the gelling agent include carrageenan, alginic acid or a salt thereof, pectin, agar, konjac, curdlan, xanthan gum, locust bean gum, tamarind gum, gelatin, and dried egg white, and one of them can be used alone or two or more of them can be used in combination. As an example of the combination of two, a combination of carrageenan and locust bean gum, and a combination of xanthan gum and locust bean gum can be given. In addition, from the viewpoint of further reducing the adhesiveness, it is preferable to use a gelling agent other than dried egg white among the above specific examples.

[0037] According to one example, the protein-containing food of the present embodiment is provided as a food for dysphagics.

[0038] According to the Universal Design Food (UDF) standards established by the Japan Nutrition Food Association, foods are classified into four categories, i.e., "easy to chew", "gum crushable", "tongue crushable", and "no need to chew", according to the hardness and the like. Among them, the hardness requirement of the food classified as "easy to chew" is 5 x 10 5 N / m 2 Hereinafter, the hardness requirement of the food classified as "gum crushable" is 5 x 10 4 N / m 2 Hereinafter, the hardness requirement of the food classified as "tongue crushable" is 2 x 10 4 N / m 2 Hereinafter, the hardness requirement of the food classified as "no need to chew" is 5 x 10 3 N / m 2 Hereinafter.

[0039] The protein-containing food of the present embodiment, for example, preferably has a hardness of 5 x 10 4 N / m 2 or more.

[0040] According to the "Food for the Difficult Chewing Person Labeling Permission Standards" of the Consumer Affairs Agency of Japan, foods are classified into three specifications, i.e., evaluation standards I, II, and III, according to the adhesiveness and the like. The adhesiveness requirement of the food of the evaluation standard I is 4 x 10 2 J / m 3 Hereinafter, the adhesiveness requirement of the food of the evaluation standard II is 1 x 10 3 J / m 3 Hereinafter, the adhesiveness requirement of the food of the evaluation standard III is 1.5 x 10 3 J / m 3 Hereinafter.

[0041] The protein-containing food of the present embodiment, for example, preferably has an adhesiveness of 1.5 x 103 J / m 3 The following adhesiveness.

[0042] Note that the hardness and the adhesiveness of the food of the present embodiment are measured by the following method. As a measuring device, a device capable of measuring compressive stress of a substance by linear motion is used. The sample is filled into a container of 40 mm in diameter to a height of 15 mm, and then compressed with a plunger of 20 mm in diameter, and the compressive stress is measured. The measurement is performed at a temperature of 20 ± 2°C, at a compression speed of 10 mm / sec, to a gap of 5 mm between the bottom surface of the container and the plunger. In the case where the sample is irregularly shaped, the gap can be set to 30% of the thickness of the sample to perform the measurement. Five measurements are performed, and the average of three measurements excluding the maximum and minimum values is taken as the measurement value.

[0043] The food of the present embodiment can be, for example, a Bavarian cream, a mousse, a jelly, a pudding, a tofu, and a jelly-like food such as a gelled food. The food of the present embodiment can contain, in addition to the gelling agent or the liquid oil and fat, ingredients normally used for the above-mentioned foods, as necessary. The food of the present embodiment can contain, for example, a sweetener, a fruit juice, a flavor powder, a spice, an acidulant, a starch, a preservative, a coloring agent, a dispersing agent, a carbohydrate, a lipid, a water-soluble dietary fiber, and the like.

[0044] The protein-containing food of the present embodiment can be prepared, for example, by the following method. That is, by a method including the following steps: (1) a step of mixing water and a collagen peptide under stirring to obtain a first solution in which the collagen peptide is dissolved, (2) a step of adding various essential amino acids to the above-mentioned first solution under stirring to obtain a second solution in which the essential amino acids are dispersed, and (3) a step of heat sterilizing the above-mentioned second solution. In the case of using a liquid oil, for example, the liquid oil can be added in step (1). In the case of using a gelling agent, for example, the gelling agent can be added between step (1) and step (2), or between step (2) and step (3). Furthermore, the order of use of the collagen peptide and the various essential amino acids can be interchanged. Example

[0045] The following describes the results of tests related to the present application. (Test Example 1) Amino acid score of collagen peptide The amino acid composition and the amino acid score pattern of the collagen peptide from a pig are shown in Table 1. Among them, the essential amino acid composition of the collagen peptide from a pig is based on the "Japanese Food Standards Table of Nutrients" (8th edition, 2020). The protein content of the collagen peptide is 87.6 mass%. In addition, the amino acid score pattern is based on the value (revised in 2007) that converts the amino acid score pattern (mg / g N) published by FAO / WHO / UNU in 1985 into the amount of essential amino acids per gram of protein (mg / g protein).

[0046] [Table 1]

[0047] Among the above-described collagen peptides, the most deficient essential amino acid in comparison with the amino acid score pattern is tryptophan. The tryptophan in the amino acid score pattern is 6 mg / g protein, and in comparison therewith, the tryptophan contained in the above-described collagen peptide is 0.1 mg / g protein, and thus the amino acid score of the above-described collagen peptide is (0.1 / 6.0) x 100 = 1.7.

[0048] Note that, as shown in Table 1, in the amino acid score pattern, methionine is expressed as the total amount of the non-essential amino acid "cystine", and phenylalanine is expressed as the total amount of the non-essential amino acid "tyrosine".

[0049] (Determination method of the blending rate of essential amino acids) Table 2 shows the kind and the blending amount (M2) of essential amino acids required to make the amino acid score of the above-described food containing collagen peptide 100. The "amount [M2] of deficient amino acids to make the amino acid score 100" shown here means the blending amount in 100 g of food in which the content of collagen peptide is 40 g (40 mass%).

[0050] (Experimental Example 3) 3-1. Example 1 A gelatinous food was produced by the following method. The materials used and their proportions (mass%) are shown in Table 3.

[0051] Into a stirrer, water, vegetable oil (salad oil) and dextrin were poured and mixed. To this mixed solution, collagen peptide ("ROUSSELOT PEPTAN P 2000HD", manufactured by Rousselot BV) was added and stirred. The collagen peptide used here was collagen peptide from pig, having the same amino acid composition as the collagen peptide described in Test Examples 1 and 2. Next, dry protein as a gelling agent (gelling agent 1), citric acid as a sour agent, acesulfame potassium as a sweetening agent, and caramel color as a coloring agent were added, and stirred.

[0052] Next, various amino acids were added and stirred. The kind and amount of the added amino acids were determined based on "the amount of the deficient amino acid to make the amino acid score 100 [M2]" described in Table 2, as shown in Table 3 to make the amino acid score 100. Next, chocolate flavor as a flavor was added and stirred. The resulting solution was transferred to a filling machine, and 50 g was filled into a 100 mL cup from the filling machine. The surface was sealed with a film, and heat sterilized. The heating condition was 90°C for 30 minutes. After the residual heat was eliminated, it was transferred to a refrigerator, and cooled at 5°C for 1 hour, whereby a gel-like food was obtained.

[0053] 3-2. Examples 2 to 15, and Comparative Examples 1 and 2 The blending ratio of water and collagen peptide was changed as shown in Table 3, and otherwise, the same method as in Example 1 was employed to produce a gel-like food. Note that, when the blending ratio of water and collagen peptide was changed, sometimes the blending ratio of vegetable oil or dextrin was adjusted by changing it.

[0054] 3-3. Example 16 As a liquid oil, emulsified oil ("AR White"; manufactured by Nisshin OilliO Food Ingredients Corporation) was used in addition to vegetable oil (salad oil), and otherwise, the same method as in Example 9 was employed to produce a gel-like food. Note that, when the emulsified oil was added, the blending ratio of dextrin was changed.

[0055] 3-4. Example 17 As a gelling agent, carrageenan (gelling agent 2) and locust bean gum (gelling agent 3) were used instead of dry protein (gelling agent 1), and otherwise, the same method as in Example 9 was employed to produce a gel-like food.

[0056] 3-5. Evaluation 3-5-1. Evaluation of the ability to suppress the odor from amino acids (1) The trained panelists evaluated the odor of each of the gel-like foods of Examples 1 to 15 and Comparative Examples 1 to 2, with the bitter taste peculiar to essential amino acids as the main taste characteristic. The evaluation criteria were determined as described below. The results are shown in Table 4. <Criteria for Evaluation of Flavor> A: No odor peculiar to essential amino acids was felt. B: A slight odor peculiar to essential amino acids was present, but was hardly noticeable. C: An odor peculiar to essential amino acids was felt, and was noticeable.

[0057] [Table 4] Table 4

[0058] As is clear from Table 4, by inhibiting the moisture content, the odor from essential amino acids can be masked. Furthermore, it was found that by adjusting the content of collagen peptide, a further masking effect can be obtained.

[0059] 3-5-2. Evaluation of Inhibitory Ability of Odor from Amino Acids (2) The gel-like food of Example 16 was evaluated for odor from essential amino acids using the same evaluation method as described above. The results are shown in Table 5. Note that Table 5 is based on Table 4, with the evaluation results of Example 16 added.

[0060] [Table 5] Table 5

[0061] As described above, Example 16 is an example in which, as the liquid oil, in addition to vegetable oil (salad oil), an emulsified oil ("AR White", manufactured by Nisshin Oil Mills, Ltd.) was also used. As is clear from the comparison between Example 9 and Example 16 in Table 5, by using an emulsified oil having a milky appearance in combination with vegetable oil, the masking effect on the odor from amino acids can be improved.

[0062] 3-5-3. Evaluation of Hardness and Adhesiveness The hardness and adhesiveness of the gel-like foods of Example 9 and Example 17 were measured. As the measuring device, a "Tensipresser My Boy II System" (manufactured by Taketomo Electric Co., Ltd.) was used. The measurement method was the same as described above. The results are shown in Table 6.

[0063] [Table 6] Table 6

[0064] As described above, Example 17 is an example in which, as the gelling agent, carrageenan (gelling agent 2) and locust bean gum (gelling agent 3) are used instead of dry protein (gelling agent 1) as compared with Example 9. As can be seen from Table 6, by selecting the gelling agent, it is possible to reduce the adhesiveness.

[0065] Note that the present application is not limited to the above-described embodiments, and various modifications can be made in the implementation stage without departing from the gist of the present application. In addition, the respective embodiments can be implemented in combination as appropriate, and in this case, the effects of the combination can be obtained. Furthermore, various inventions are included in the above-described embodiments, and various inventions can be extracted by combining a plurality of constituent elements disclosed herein in an appropriate manner. For example, even if a plurality of constituent elements shown in the embodiments are deleted from all the constituent elements shown in the embodiments, as long as the problem can be solved and the effects can be obtained, a configuration in which these constituent elements are deleted can also be extracted as an invention.

Claims

1. A protein-containing food, comprising collagen peptides, one or more essential amino acids selected from histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, and water, wherein, The water content is less than 35% by mass, and the collagen peptide content is more than 30% by mass.

2. The protein-containing food according to claim 1, wherein, The content of proteins derived from the collagen peptides is 30% or more by mass.

3. The protein-containing food according to claim 1 or 2, wherein, The collagen peptide content is 30% by mass or more and less than 70% by mass.

4. The protein-containing food according to any one of claims 1 to 3, wherein, The water content is in the range of 10% to 33% by mass.

5. The protein-containing food according to any one of claims 1 to 4 has an amino acid score of 100.

6. The protein-containing food according to any one of claims 1 to 5, further comprising one or more non-essential amino acids, and comprising at least tyrosine or cystine as said non-essential amino acids.

7. The protein-containing food according to any one of claims 1 to 6, wherein it contains a gelling agent and has a hardness of 5.0 × 10⁻⁶. 4 N / m 2 The following foods are for people with swallowing difficulties.

8. The protein-containing food according to claim 7, wherein its adhesiveness is 1.5 × 10⁻⁶. 3 J / m 3 the following.

9. The protein-containing food according to claim 7 or 8, wherein it contains one or more of the following as the gelling agent: carrageenan, alginate or its salt, pectin, agar, konjac, gelatin, xanthan gum, locust bean gum, tamarind gum and gelatin.

10. The protein-containing food according to any one of claims 7 to 9, wherein it is a gel-like food including bavaria, mousse, jelly, pudding, almond tofu and yokan.

11. The protein-containing food according to any one of claims 1 to 10, further comprising liquid oil.

12. The protein-containing food according to claim 11, wherein it contains one or more selected from vegetable oils and emulsified oils as the liquid oil.

13. A method for manufacturing a protein-containing food, comprising the following steps: Water is mixed with collagen peptides to obtain a first solution containing the dissolved collagen peptides. Adding one or more essential amino acids selected from histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine to the first solution yields a second solution containing dispersed essential amino acids. The second solution is then sterilized by heating.

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