Jelly food and its manufacturing method

Abstract

To provide a physical property improvement technology of a jelly food product having a high protein content.SOLUTION: In a gel tissue where (a) a protein main component and (c) a gelling agent are formed, (b) a protein subcomponent that is a protein different from the protein main component is dispersed (at a concentration below gelation, in the case of a component having gelation ability).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a jelly having a high protein content and a method for producing the jelly. [Background technology]

[0002] In recent years, malnutrition among the elderly has become a problem. Malnutrition is a condition in which there is a lack of protein and energy, which leads to a decline in physical strength, immunity, muscle strength, etc.

[0003] There are various factors that contribute to malnutrition, among them a decrease in appetite due to aging, decreased jaw strength, and impaired swallowing function, which makes it difficult to eat protein sources such as meat.

[0004] There are many jelly-like foods on the market today that serve as nutritional supplements that allow for easy protein intake. Such protein-containing jelly foods are also used as a nutritional source for athletes and others to build muscle.

[0005] For example, Patent Document 1 describes a frozen jelly-like swallowing food consisting of 0.4 parts by weight of thickening polysaccharides combined in a xanthan gum / tara gum (weight ratio) of 40 / 60, 1.6 parts by weight of dextrin, 2 parts by weight of low-gelling whey protein, 4 parts by weight of collagen peptide, 2.5 parts by weight of sugar, and 89.5 parts by weight of water.

[0006] Patent Document 2 describes an acidic gel food that is produced by dissolving citric acid, calcium lactate, a silicone antifoaming agent, and an emulsifier in 30 kg of water, adding milk peptides and collagen peptides, dispersing the mixture using a dispersing means that applies shear force, adding soybean polysaccharides, and then mixing the re-dispersed base material with a gelling agent raw material prepared by dispersing gellan gum in water to a final concentration of 0.2%. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-125435 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-035517 Summary of the Invention [Problem to be solved by the invention]

[0008] Incidentally, the protein concentration in most of the protein-containing jelly foods currently available on the market is around 1 to 6%.

[0009] Given the above-mentioned background, there is a demand for jelly foods with a higher protein content. However, when the protein content in jelly foods is increased, there is a problem that it is difficult to obtain a desirable texture for jelly foods, such as a gritty or sticky texture.

[0010] Therefore, an object of the present invention is to provide a technique for improving the texture of jelly foods with a high protein content. In particular, an object of the present invention is to provide a jelly food that contains 8% by mass or more of protein and has a fresh and smooth texture, and a method for producing the jelly food. [Means for solving the problem]

[0011] The inventors discovered that by producing jelly using a protein main component, which is used as a major nutrient, as well as a protein minor component, a jelly food with a high protein concentration and excellent texture can be produced, and this led to the present invention.

[0012] That is, the present invention, which solves the above problems, A jelly food product containing the following (a) to (c): (a) Protein-based components (b) Protein Subcomponents (c) Gelling agent

[0013] In the present invention, (a) the main protein component is selected from whey protein, soy protein, and egg white protein. Furthermore, (b) the protein minor component is selected from amino acids, peptides, and proteins different from the protein major component. Here, when a component having gelling ability is used as the protein minor component (b), the concentration of the protein minor component in the jelly food is less than the gelling concentration. In the jelly food of the present invention, the total amount of (a) and (b) is 8 to 30% by mass.

[0014] Although the above jelly food has a high protein content of 8 to 30% by mass, it has a fresh and smooth texture that is preferable for a jelly food.

[0015] In a preferred embodiment of the present invention, (b) contains a peptide, and the content of the peptide in the jelly food is 1 to 20% by mass.

[0016] In a preferred embodiment of the present invention, the peptide is one or more peptides selected from whey peptides, collagen peptides, soybean peptides, and egg white peptides. Jelly foods containing such peptides have a refreshing texture.

[0017] In a preferred embodiment of the present invention, (b) contains an amino acid, and the content of the amino acid in the jelly food is 0.1 to 30% by mass. Such jelly food has a refreshing texture.

[0018] In a preferred embodiment of the present invention, (b) contains a protein different from the main protein component, and the content of the protein different from the main protein component in the jelly food is 0.01 to 1% by mass. Such jelly food has a refreshing texture.

[0019] In a preferred embodiment of the present invention, the gel strength is 0.2 to 2.2 N and the breaking distance is 1.9 to 3.4 mm. A jelly food having the above physical properties has a better texture.

[0020] Further, the present invention for solving the above-mentioned problems provides a jelly liquid preparation step of dissolving the following (a) to (c) in water to prepare a jelly liquid: (a) Protein-based components (b) Protein Subcomponents (c) a gelling agent; This is a method for producing a jelly food, characterized by including a pressure treatment step in which the prepared jelly liquid is pressurized at a pressure of 50 MPa or more. The types and contents of (a) and (b) are the same as those of the jelly food of the present invention.

[0021] Further, the present invention, which solves the above-mentioned problems, provides a method for improving the texture of a protein-containing jelly food, comprising the steps of: A method for improving jelly foods, characterized by dispersing (b) a protein minor component selected from amino acids, peptides, and proteins different from the protein major component, in a gel structure formed by (a) a protein major component and (c) a gelling agent. In the texture improving method of the present invention, when a component having gelling ability is used as the protein minor ingredient, the concentration of the protein minor ingredient in the jelly food is less than the gelling concentration. [Effects of the Invention]

[0022] The jelly food of the present invention has an excellent texture and can easily replenish protein. According to the method for producing a jelly food of the present invention, a jelly food containing a high concentration of protein and having an excellent texture can be produced. According to the method for improving the texture of a jelly food of the present invention, the texture of a protein-containing jelly food can be made fresh and smooth. DETAILED DESCRIPTION OF THE INVENTION

[0023] The jelly food of the present invention contains the following ingredients (a), (b) and (c): (a) Protein-based component (b) protein subcomponents; (c) Gelling agent. Each component will be described in detail below.

[0024] (1)(a) Protein-based component In the present invention, the "main protein component" is a major component contained in the jelly food as a nutritional source.

[0025] The main protein component may be one or more selected from whey protein, soy protein, and egg white protein, with whey protein being preferred. As a whey protein source, whey protein isolate (WPI) or whey protein concentrate (WPC) may be used.

[0026] The content of the protein main component is preferably 2% by mass or more, more preferably 4% by mass or more, even more preferably 6% by mass or more, and particularly preferably 8% by mass or more, based on the total mass of the jelly food. The effects of the present invention are particularly pronounced in jelly foods containing a certain amount of protein as the main component. The content of the protein main component is preferably 20% by mass or less, more preferably 18% by mass or less, even more preferably 14% by mass or less, particularly preferably 12% by mass or less, and even more preferably 10% by mass or less. By keeping the content of the main protein component below a certain level, the jelly food has a fresher texture.

[0027] (2)(b) Protein Subcomponents In the present invention, the "protein minor component" is a component other than (a) the protein major component that serves as an amino acid source and has the function of improving the texture of the jelly food. The protein minor component acts on the gel structure formed by the (a) protein major component described above and the (c) gelling agent described below, thereby forming a gel structure with a desirable texture. The protein minor component may be one or more selected from amino acids, peptides, and proteins different from the protein major component. For example, any combination such as an amino acid and a peptide, an amino acid and a protein, or a peptide and a protein may be used. Each component will be described below.

[0028] (2-1) Amino acids The type of amino acid is not particularly limited, and acidic amino acids, basic amino acids, neutral amino acids, aliphatic amino acids, branched-chain amino acids, aromatic amino acids, sulfur-containing amino acids, hydrophilic amino acids, hydrophobic amino acids, α-amino acids, β-amino acids, γ-amino acids, σ-amino acids, D-amino acids, L-amino acids, or salts thereof can be used, with α-amino acids being preferred. As the amino acid, it is preferable to use a protein-constituting amino acid.

[0029] The molecular weight of the amino acid is preferably 300 g / mol or less, more preferably 200 g / mol or less, even more preferably 150 g / mol or less, and particularly preferably 100 g / mol or less.

[0030] Specific examples of amino acids include one or more amino acids selected from glycine, proline, hydroxyproline, lysine, hydroxylysine, alanine, serine, aspartic acid, and glutamic acid, or salts thereof, and it is preferable to use glycine, arginine, glutamic acid, and alanine.

[0031] The amino acid content is not particularly limited, but is preferably 0.1 to 20% by mass, more preferably 0.2 to 10% by mass, even more preferably 0.4 to 7% by mass, and particularly preferably 0.5 to 3% by mass, relative to the jelly food.

[0032] In another embodiment, the amino acid content of the jelly food is preferably 0.1 to 30% by mass, more preferably 0.5 to 20% by mass, even more preferably 1 to 20% by mass, particularly preferably 1 to 15% by mass, and most preferably 1 to 10% by mass.

[0033] The amino acid content per 10 parts by mass of the main protein component is preferably 0.1 to 20 parts by mass, more preferably 0.2 to 10 parts by mass, even more preferably 0.4 to 7 parts by mass, and particularly preferably 0.5 to 3 parts by mass.

[0034] In another embodiment, the content of amino acids per 10 parts by mass of the main protein component is preferably 0.1 to 30 parts by mass, more preferably 0.5 to 20 parts by mass, even more preferably 1 to 20 parts by mass, particularly preferably 1 to 15 parts by mass, and most preferably 1 to 10 parts by mass.

[0035] When multiple types of amino acids are used, the total content thereof, or the total content of amino acids per 10 parts by mass of the main protein component, is preferably within the above range.

[0036] (2-2) Peptides The number of amino acids constituting the peptide is not particularly limited, and oligopeptides such as dipeptides, tripeptides and tetrapeptides, as well as polypeptides can be used.

[0037] The constituent amino acids of the peptide are not particularly limited, but preferably contain one or more constituent amino acids selected from glycine, arginine, glutamic acid, and alanine. Furthermore, it is preferable that the proportion of glycine among the constituent amino acids is 30% or more. An example of such a peptide is collagen peptide. Commercially available collagen peptides can also be used, such as "TYPE M" (manufactured by Nitta Gelatin Co., Ltd.) and "Nippi Peptide FCP" (manufactured by Nippi Co., Ltd.).

[0038] The molecular weight of the peptide is not particularly limited, but is preferably 100 to 10,000 g / mol, more preferably 1,000 to 8,000 g / mol, even more preferably 2,000 to 6,000 g / mol, and particularly preferably 3,000 to 5,000 g / mol.

[0039] In addition to collagen peptides, it is also preferable to use one or more peptides selected from whey peptides, casein peptides, soybean peptides, and egg white peptides, and of these, it is preferable to use whey peptides.

[0040] The peptide content is not particularly limited, but it is preferable to adjust it according to the content of the main protein component from the viewpoint of achieving a good texture as a jelly food. For example, when the content of the main protein component is 2 to 10% by mass, the content of the peptide is preferably 1 to 20% by mass, more preferably 1 to 17% by mass, even more preferably 1 to 15% by mass or less, particularly preferably 1 to 13% by mass, even more preferably 1 to 11% by mass, even more preferably 1 to 9% by mass, still more preferably 1 to 7% by mass, and most preferably 1 to 5% by mass.

[0041] When the content of the main protein component is more than 10% by mass and 15% by mass or less, the content of the peptide is preferably 1 to 19% by mass, more preferably 1 to 16% by mass, even more preferably 1 to 12% by mass, particularly preferably 1 to 11% by mass, even more preferably 1 to 9% by mass, still more preferably 1 to 7% by mass, and particularly preferably 1 to 4% by mass.

[0042] When the content of the main protein component is more than 15% by mass and 19% by mass or less, the content of peptide is preferably 1 to 5% by mass, more preferably 1 to 4% by mass, and even more preferably 2 to 4% by mass.

[0043] When multiple types of peptides are used, the total content thereof is preferably within the above range.

[0044] Furthermore, from the viewpoint of containing a sufficient amount of the protein main component as a nutrient source and from the viewpoint of a good texture as a jelly food, the peptide content per 10 parts by mass of the protein main component is preferably 1 to 50 parts by mass, more preferably 1 to 30 parts by mass, even more preferably 1 to 15 parts by mass, particularly preferably 1 to 10 parts by mass, and even more preferably 1 to 5 parts by mass. When multiple types of peptides are used, the total content thereof is preferably within the above range.

[0045] (2-3) Proteins different from the main protein component When a protein is used as the protein minor component, a protein different from the protein selected as the protein major component is selected.

[0046] The type of protein is not particularly limited as long as it is different from the protein selected as the main protein component, but one or more types selected from whey protein, soy protein, egg white protein, gelatin, wheat protein, and hemp protein can be used, and it is preferable to use gelatin or wheat protein, and it is more preferable to use gelatin. Here, the concentration of the protein having gelling ability in the jelly food is limited to below the gelling concentration.

[0047] As used herein, the term "gelling concentration" refers to the gelling concentration measured in an aqueous solution containing only the protein. The gelling concentration can be measured by a conventional method, for example, by dynamic viscoelasticity measurement. For example, gelatin is known to have a gelling concentration ranging from 1.5 to 4.0% by mass depending on the type. The gelling concentration can be measured using the gelling concentration measurement method described above, and the gelatin can be included in the jelly food so that the gelling concentration is less than the measured gelling concentration.

[0048] As described above, when a protein is used as a protein minor ingredient, the concentration of the protein in the jelly food is not particularly limited as long as it is below the gelling concentration. The content of protein as a minor protein component in the jelly food is preferably 0.01 to 0.2% by mass, more preferably 0.02 to 0.1% by mass, and even more preferably 0.04 to 0.08% by mass.

[0049] In another embodiment, the content of protein as a protein minor ingredient in a jelly food is preferably 0.01 to 1% by mass, more preferably 0.02 to 0.5% by mass, even more preferably 0.02 to 0.2% by mass, still more preferably 0.02 to 0.15% by mass, particularly preferably 0.02 to 0.1% by mass, and most preferably 0.03 to 0.07% by mass. When multiple types of protein are used as the protein minor ingredient, the total content thereof is preferably within the above range.

[0050] Furthermore, the content of protein as a secondary protein component relative to 10 parts by mass of the main protein component is preferably 0.005 to 1 part by mass, more preferably 0.01 to 1 part by mass, even more preferably 0.02 to 0.1 part by mass, and particularly preferably 0.03 to 0.06 part by mass.

[0051] In another embodiment, the content of protein as a minor protein component relative to 10 parts by mass of the main protein component is preferably 0.001 to 1 part by mass, more preferably 0.005 to 0.5 parts by mass, even more preferably 0.01 to 0.13 parts by mass, particularly preferably 0.02 to 0.1 parts by mass, and most preferably 0.02 to 0.05 parts by mass. When multiple types of proteins are used as minor protein components, the total content thereof is preferably within the above range.

[0052] (3)(c) Gelling agent The jelly food of the present invention contains a gelling agent.

[0053] The type of gelling agent is not particularly limited, but examples include gellan gum, pectin, carrageenan, sodium alginate, xanthan gum, locust bean gum, tamarind seed gum, agar, etc., and gellan gum is preferably included. Furthermore, two or more types of gelling agents may be included.

[0054] The content of the gelling agent is not particularly limited as long as it is within the range of the gelling concentration of each gelling agent, and can be about 0.01 to 3% by mass.

[0055] (4) Jelly foods The jelly food of the present invention comprises (a) to (c).

[0056] Here, the total amount of (a) and (b) is 8 to 30% by mass, preferably 8 to 25% by mass, more preferably 8 to 20% by mass, and even more preferably 8 to 15% by mass, based on the jelly food. This allows for an increased protein content and a good texture.

[0057] Furthermore, the total amount of protein (if protein is also contained as a protein minor component, the total amount of the main component and minor components) and peptide in the jelly food of the present invention is preferably 8 to 30% by mass, more preferably 8 to 25% by mass, and even more preferably 8 to 20% by mass. By setting the upper limit value within the above range, the texture of the jelly food can be made even better.

[0058] Furthermore, the total amount of protein (if protein is also contained as a protein minor component, the total amount of the main component and minor components) and amino acids in the jelly food of the present invention is preferably 8 to 30 mass%, more preferably 10 to 25 mass%, and even more preferably 10 to 20 mass%.

[0059] In addition, the total amount of protein in the jelly food of the present invention (if protein is also contained as a protein minor component, the total amount of the main component and minor components) is preferably 2% by mass or more and 20% by mass or less, and particularly preferably 10% by mass or less. By setting the upper limit value within the above range, the texture of the jelly food can be made even better.

[0060] The jelly food of the present invention may contain, in addition to the components (a) to (c), auxiliary ingredients that are usually used in jelly foods, such as sugar raw materials and flavorings.

[0061] The jelly food of the present invention preferably has a gel strength of 0.2 to 2.2 N and a breaking distance of 1.9 to 3.4 mm. A jelly food with such physical properties has an excellent texture.

[0062] (5) Manufacturing method of jelly food The jelly food of the present invention can be produced by preparing a jelly liquid containing the above-mentioned (a) to (c) and cooling it. Here, in the production method of the present invention, it is important to thoroughly mix (a) to (c) so that (b) is dispersed in the gel structure formed by (a) and (c). A preferred embodiment of the method for producing the jelly food of the present invention will now be described.

[0063] (5-1) Jelly liquid preparation process The jelly liquid can be prepared by dispersing or mixing each component in water in the same amount as that of the jelly food. The temperature of the water is preferably 15 to 30°C.

[0064] The pH of the jelly solution is not particularly limited, but is preferably 1.0 to 7.0, more preferably 1.0 to 4.0 or 3.0 to 7.0, even more preferably 3.0 to 4.6, and particularly preferably 3.0 to 4.0. For distribution at room temperature, the pH is preferably 4.6 or less, and more preferably 4.0 or less.

[0065] (5-2) Pressure treatment process The prepared jelly liquid is then subjected to a pressure treatment, preferably at a pressure of 50 MPa or more. In this way, by subjecting the protein composition to pressure treatment, (b) can be dispersed in the gel structure formed by (a) and (c).

[0066] It is also preferable to carry out a heat treatment simultaneously with the pressure treatment. The heat treatment is carried out so that the product temperature of the jelly liquid does not exceed 100°C, more preferably does not exceed 95°C, and even more preferably does not exceed 90°C. Unless a special operation is performed, heat treatment inevitably involves heating when pressure treatment is performed. In the method for producing a jelly food of the present invention, a separate heat treatment (for example, sterilization treatment) may be carried out in addition to the heat treatment carried out simultaneously with the pressurization treatment, but it is preferable not to carry out such a separate heat treatment. By not performing a separate heat treatment, protein denaturation due to heat can be suppressed.

[0067] The pressure treatment method is not particularly limited, but pressure may be applied so as to generate cavitation or frictional force, and it is preferable to apply pressure while causing the components contained in the jelly liquid to collide, be micronized, or apply shear force. The device used for pressure application is also not particularly limited, but examples include a high-pressure homogenizer (e.g., manufactured by Sanwa Engineering Co., Ltd. or Izumi Food Machinery Co., Ltd.), a high-pressure injection device, and a wet-type micronization device (e.g., device name: Starburst Lab Co., Ltd., manufactured by Sugino Machine Co., Ltd., device name: Systemizer Co., Ltd., manufactured by System Support Co., Ltd.).

[0068] The method of applying pressure to cause a collision may be, for example, a method in which a collision object such as a ceramic ball is placed in a pressure device and this is caused to collide with the jelly liquid, or a method in which jelly liquids are caused to collide with each other.

[0069] Examples of the pressurizing device include a high-pressure homogenizer, a high-pressure injection device, and a wet atomization device.

[0070] The pressure to be applied is not particularly limited as long as it is 50 MPa or more, but is preferably 70 MPa or more, more preferably 100 MPa or more, and even more preferably 200 MPa or more. Also, the pressure is preferably 1000 MPa, more preferably 400 MPa, even more preferably 350 MPa, and particularly preferably 300 MPa.

[0071] As mentioned above, it is preferable to apply pressure so that the product temperature of the jelly liquid does not rise above 100°C. Specifically, the pressure application time is preferably 10 minutes or less, more preferably 5 minutes or less, even more preferably 1 minute or less, particularly preferably 30 seconds or less, and even more preferably 10 seconds or less.

[0072] (5-3) Cooling process After the pressure treatment, the jelly liquid is cooled in a conventional manner to obtain a jelly food. The cooling temperature is not particularly limited as long as it is a temperature at which the jelly liquid gels, and is preferably cooled to a product temperature of 5 to 50°C, more preferably 5 to 40°C, and even more preferably 5 to 30°C. [Example]

[0073] The raw materials used in the following examples are as follows: Whey protein: Lacprodan DI-9213 (protein content 85%, Arla) Collagen peptide: SOLUGEL 5000 (91% protein content, PB Gelatin) Gelatin: #300 fine powder-P (protein content 87.6%, Nitta Gelatin Co., Ltd.) Soy protein: Prolina BU (protein content 65.5%, Fuji Oil Co., Ltd.) Whey peptides: Thermax 690 (protein content 85%, Glanbia) Agar: M-8 (Ina Foods Co., Ltd.) Gellan gum: Kelcogel (Kelco) Gluconic acid solution: 50% (Fuso Chemical Co., Ltd.) Calcium gluconate: (Fuso Chemical Co., Ltd.) Glycine: Glycine C (Yuko Gosei Yakuhin Kogyosha) The protein contents shown in Tables 1 to 7 are the substantial protein contents relative to the total amount of jelly, taking into account the protein contents of each ingredient.

[0074] (Test Example 1) Evaluation of the texture of jelly foods containing whey protein, collagen peptide, and gellan gum Each component was mixed to prepare a jelly liquid based on the composition shown in Table 1. An appropriate amount of gluconic acid was added so that the pH of the jelly liquid was 3.6. Each jelly liquid was placed in a wet atomization device ("Starburst Lab" manufactured by Sugino Machine Co., Ltd.) and subjected to pressure treatment at 200 MPa. After pressurization, each jelly liquid was cooled to 20°C to gel, and a jelly food was obtained.

[0075] For each jelly food, a compression test (cylindrical plunger with a diameter of 10 mm, penetration speed of 60 mm / min) was performed using a rheometer ("CR-500DV" manufactured by Sun Scientific Co., Ltd.) to measure the gel strength (N) and breaking distance (mm). The results are shown in Table 1. Furthermore, a technician familiar with the technical field of the present invention tasted each jelly food product and evaluated the texture according to the following evaluation criteria. The results are shown in Table 1.

[0076] (Evaluation criteria) A: Has a fresh and smooth texture B: Has a fresh and smooth texture, but is less fresh or more crumbly than A. C: It has a fresh and smooth texture, but is less fresh than B or is crumbly. D: Has a sticky and crumbly texture E: Compared to D, it has a sticky and gritty texture, or it has not gelled and cannot be measured.

[0077] [Table 1]

[0078] From the results in Table 1, when comparing Example 1 with Comparative Example 1, Example 3 with Comparative Example 2, and Example 4 with Comparative Example 3, which have the same content of whey protein, the main protein component, it can be seen that Examples 1, 3, and 4, which contain collagen peptide as the peptide, have a fresh, smooth, and good texture as a jelly food, compared to Comparative Examples 1, 2, and 3, which do not contain peptide. Furthermore, when comparing Example 2 with Comparative Example 3, and Example 5 with Comparative Example 4, which have the same total protein and peptide content, it can be seen that Example 2 and Example 5, which contain collagen peptide as the peptide, have a fresh, smooth texture and a good texture as a jelly food, compared to Comparative Examples 3 and 4, which do not contain peptide.

[0079] From the above results, it can be seen that in jelly foods with a high protein content, by combining the main protein component with peptides, a fresh and smooth jelly food can be produced with a good texture.

[0080] The reason for this improvement in texture is thought to be that (b) peptides, which are minor protein components, have some effect on (a) whey peptides, which are the main protein components, and (c) gellan gum, which is a gelling agent, thereby affecting the gel structure that is formed.

[0081] (Test Example 2) Evaluation of the texture of jelly foods containing whey protein, collagen peptide, and gellan gum Jelly foods were produced in the same manner as in Test Example 1 according to the compositions shown in Table 2, and the gel strength and breaking distance were measured. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 2. As a reference example, a jelly food containing peptides but not containing a protein-based component was produced in the same manner as in Test Example 1.

[0082] [Table 2]

[0083] The results in Tables 1 and 2 show that, overall, the higher the total amount of protein and peptide, the worse the texture tends to be. This shows that the total amount of proteins and peptides contained in the jelly food is preferably 8 to 30 mass %, more preferably 8 to 25 mass %, even more preferably 8 to 20 mass %, and particularly preferably 8 to 15 mass %.

[0084] It can also be seen that the higher the protein content, the worse the texture tends to be. This shows that the total amount of protein is preferably 2% by mass or more and 20% by mass or less, and particularly preferably 10% by mass or less.

[0085] It is also clear that the preferred amount of peptide content varies depending on the content of the main protein component. When the content of the main protein component is 2 to 10% by mass, a peptide content of 1 to 20% by mass will provide a sufficiently favorable texture for a jelly food, but the lower the content, the more preferable, and 1 to 5% by mass is most preferable.

[0086] (Test Example 3) Evaluation of the texture of jelly food containing whey protein, collagen peptide, and agar Jelly foods were produced according to the compositions shown in Table 3, and the gel strength and breaking distance were measured in the same manner as in Test Example 1. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0087] [Table 3]

[0088] The results in Table 3 show that even when agar is used as a gelling agent, the effect of improving texture by adding (b) collagen peptide as a protein minor ingredient can be obtained, just as when gellan gum is used.

[0089] (Test Example 4) Evaluation of texture of jelly food containing soy protein, collagen peptide, and gellan gum Jelly foods were produced in accordance with the compositions shown in Table 4, and the gel strength and breaking distance were measured in the same manner as in Test Example 1. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0090] [Table 4]

[0091] The results in Table 4 show that (a) even when soy protein is used as the main protein component, the texture can be improved by adding (b) collagen peptide as a minor protein component, just as when whey protein is used.

[0092] (Test Example 5) Evaluation of texture of jelly food containing whey protein, whey peptide, and gellan gum Jelly foods were produced in the same manner as in Test Example 1 using the compositions shown in Table 5, and the gel strength and breaking distance were measured. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 5. Table 5 also lists Comparative Example 3 from Table 1 for reference.

[0093] [Table 5]

[0094] The results in Table 5 show that not only collagen peptides but also whey peptides have the effect of improving texture. This indicates that various peptides can be used as the protein subcomponent (b).

[0095] (Test Example 6) Evaluation of texture of jelly food containing whey protein, glycine, and gellan gum Jelly foods were produced according to the compositions shown in Table 6, and the gel strength and breaking distance were measured in the same manner as in Test Example 1. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

[0096] [Table 6]

[0097] The results in Table 6 show that not only collagen peptides but also their main structural unit, glycine, have the effect of improving texture. This indicates that amino acids can be used as the (b) protein minor component. Glycine was evaluated as A in texture at both 1.15% by mass and 3% by mass, and was therefore good.

[0098] In this test, the jelly food of Example 31 was rated A, but it had a fresher texture than the jelly food containing whey protein and collagen peptide that was rated A in the above-mentioned test.

[0099] (Test Example 7) Evaluation of texture of jelly food containing whey protein, arginine, and gellan gum Jelly foods were produced using the compositions shown in Table 7, and the gel strength and breaking distance were measured in the same manner as in Test Example 1. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 7.

[0100] [Table 7]

[0101] The results in Table 7 show that the texture is good even when the amino acid arginine is used as the protein minor component.

[0102] (Test Example 8) Evaluation of the texture of jelly foods containing whey protein, glutamic acid, and gellan gum Jelly foods were produced using the compositions shown in Table 8, and the gel strength and breaking distance were measured in the same manner as in Test Example 1. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 8.

[0103] [Table 8]

[0104] The results in Table 8 show that the jelly food containing glutamic acid as a protein minor component has a sufficiently fresh and smooth texture.

[0105] (Test Example 9) Texture evaluation of jelly foods containing whey protein, alanine, and gellan gum Jelly foods were produced in the same manner as in Test Example 1 according to the compositions shown in Table 9, and the gel strength and breaking distance were measured. The results are shown in Table 9.

[0106] [Table 9]

[0107] The results in Table 9 show that the jelly foods (Examples 36 to 39) containing 1 to 10% by mass of alanine as a protein minor component had a fresh and smooth texture. Furthermore, the jelly food (Example 35) containing 0.5% by mass of alanine was inferior to Examples 36 to 39, but still had a sufficiently fresh and smooth texture. The results of Test Examples 6 to 9 demonstrate that jelly foods with improved texture can be obtained even when various amino acids are used as protein minor ingredients.

[0108] (Test Example 10) Evaluation of texture of jelly food containing whey protein, gelatin, and gellan gum Jelly foods were produced in the same manner as in Test Example 1 according to the compositions shown in Table 10, and the gel strength and breaking distance were measured. The texture was also evaluated in the same manner as in Test Example 1. The results are shown in Table 10.

[0109] [Table 10]

[0110] The results in Table 10 show that adding not only peptides but also proteins other than the main protein component at concentrations below the gelling concentration can improve texture. This indicates that (b) a protein different from the main protein component can be used as the secondary protein component. [Industrial Applicability]

[0111] The present invention can be applied to a high-protein jelly food for the elderly and a high-protein jelly drink for athletes.

Claims

1. The following (a) to (c) are included: (a) a protein-based component; (b) a protein subcomponent; (c) a gelling agent; (a) the main protein component is selected from whey protein, soy protein, and egg white protein; The content of the protein main component is 8% by mass or more and 20% by mass or less, (b) the protein minor component is a protein different from the protein major component; the protein different from the main protein component is gelatin; The content of the gelatin is 0.02 to 0.5% by mass, The content of the gelling agent is 0.01 to 3% by mass, A jelly food characterized in that the total amount of (a) and (b) is 8 to 30 mass %.

2. The main protein component is selected from whey protein and soy protein, The jelly food according to claim 1, wherein the gelling agent is gellan gum.

3. 3. The jelly food according to claim 1, wherein the gel strength is 0.2 to 2.2 N and the breaking distance is 1.9 to 3.4 mm.

4. A jelly liquid preparation step of dissolving the following (a) to (c) in water to prepare a jelly liquid; (a) Protein-based component (b) Protein minor components that are sources of amino acids other than the main protein component (c) a gelling agent; (a) the main protein component is selected from whey protein, soy protein, and egg white protein; The content of the protein main component is 8% by mass or more and 20% by mass or less, (b) the protein minor component is a protein different from the protein major component; the protein different from the main protein component is gelatin; The content of the gelatin is 0.02 to 0.5% by mass, The content of the gelling agent is 0.01 to 3% by mass, the total amount of (a) and (b) is 8 to 30 mass %, A method for producing a jelly food, comprising a pressure treatment step of pressurizing the prepared jelly liquid at a pressure of 50 MPa or more.

5. The main protein component is selected from whey protein and soy protein, The method for producing a jelly food according to claim 4, wherein the gelling agent is gellan gum.

6. A method for improving the texture of a protein-containing jelly food, comprising: (b) a protein subcomponent, which is a protein different from the protein main component, is dispersed in a gel structure formed by (a) a protein main component and (c) a gelling agent; (a) the main protein component is selected from whey protein, soy protein, and egg white protein; the protein different from the main protein component is gelatin; A method for improving a jelly food, comprising adjusting the content of the main protein component in the jelly food to 8% by mass or more and 20% by mass or less, the content of the gelatin to 0.02 to 0.5% by mass, and the content of the gelling agent to 0.01 to 3% by mass.

7. The main protein component is selected from whey protein and soy protein, 7. The method for improving a jelly food according to claim 6, wherein the gelling agent is gellan gum.

Images