Jelly food

Abstract

No jelly foods having a high protein content and a neutral pH have been proposed in the prior art. Additionally, when manufacturing a jelly having a high protein content and neutral pH, a problem is presented in that gelation and mouthfeel are unsatisfactory.　The present invention addresses the problem of providing a novel jelly food that has a high protein content and a neutral pH.　The present invention also addresses the problem of providing a jelly food that contains minerals, vitamins, and dietary fiber in addition to proteins, and has a neutral pH at which nutrition can be readily replenished.　These problems are overcome by simultaneously adding magnesium to a jelly food that contains 8 mass% or more of protein and has a pH of 5-8 at a product temperature of 20°C.

Description

jelly food

[0001] The present invention relates to a protein-containing neutral jelly food product.

[0002] Protein-containing jelly foods have been known as foods that allow easy intake of energy.

[0003] For example, Patent Document 1 describes a gel-like beverage composition for comprehensive nutritional supplementation, which is a gel-like substance having a pH in the range of 3 to 4 and contains, relative to the total weight of the composition, 5 to 20% by mass of carbohydrates, 0.1 to 5% by weight of lipids, 2.5 to 6% by weight of a protein material that does not aggregate at pH 3 to 4, 0.2 to 1.5% by weight of an acid component, 0.01 to 0.5% by weight of an emulsifier, 0.1 to 1% by weight of agar, and 65 to 90% by weight of water.

[0004] International Publication No. 2004 / 010796

[0005] As in the above-mentioned prior art, while there are conventional jelly foods that contain protein and have an acidic pH, there has been a demand for further development of jelly foods with new palatability.

[0006] In view of the above problems, an object of the present invention is to provide a jelly food product that contains protein and has a neutral pH. Another object of the present invention is to provide a high-quality jelly food product that contains protein and has a neutral pH. More specifically, an object of the present invention is to provide a jelly food product that is well gelled and has a smooth texture. Furthermore, in developing a food product that allows for the comprehensive intake of nutrients required daily (protein, vitamins, minerals, and dietary fiber), there have been no foods in the form of jelly that have a neutral pH. In view of the above problems, an object of the present invention is to provide a jelly food product that allows for the comprehensive intake of nutrients required daily and has a neutral pH.

[0007] The present inventors have discovered that a jelly food containing a relatively high concentration of protein can be provided with a new palatability by adjusting the pH to a neutral range and adding magnesium. Specifically, they have found that adding magnesium can improve the gelling and smoothness of the jelly food, and have completed the present invention.

[0008] That is, the present invention, which solves the above-mentioned problems, is a jelly food containing 8% by mass or more of protein and magnesium, and having a pH of 5 to 8 at a product temperature of 20°C.

[0009] In a preferred embodiment of the present invention, the magnesium content is 10 mg or more per 100 g of the food.

[0010] In a preferred embodiment of the present invention, the jelly food contains the magnesium as a sparingly soluble salt.

[0011] In a preferred embodiment of the present invention, the protein is one or more selected from the group consisting of soy protein, whey protein, and collagen peptide.

[0012] In a preferred embodiment of the present invention, the protein is a decomposition product.

[0013] In a preferred embodiment of the present invention, the content of proteins having a molecular weight of 10,000 to 40,000 in the jelly food is 30% or less of the total protein.

[0014] In a preferred embodiment of the present invention, the jelly food contains at least 11 or more vitamins, 12 or more minerals including magnesium, and dietary fiber in a packaged amount equivalent to one serving, and the contents of the 11 or more vitamins and the 12 or more minerals including magnesium contained in the amount equivalent to one serving each satisfy one-third of the daily amount required for an adult in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan.

[0015] In a preferred embodiment of the present invention, the jelly food is a retort-heated product.

[0016] In a preferred embodiment of the present invention, the jelly food has a gel strength of 5 to 6,000 g when measured by the following method at a product temperature of 20° C. (Method) Measurement is performed using a rheometer under the conditions of a cylindrical plunger with a diameter of 10 mm, a penetration speed of 60 mm / min, a penetration depth of 15 mm, and a maximum load of 20 N.

[0017] In a preferred embodiment of the present invention, the jelly food has a carbohydrate content of 12 g or less per 100 g of food and a lipid content of 2 g or less per 100 g of food.

[0018] In a preferred embodiment of the present invention, the jelly food has a calorie content of 130 kcal or less per 100 g of food.

[0019] According to the present invention, a novel jelly food can be provided. Specifically, a jelly food containing a relatively high concentration of protein and having a neutral pH can be provided. Furthermore, a jelly food containing a relatively high concentration of protein and having a neutral pH can be provided, and of good quality. More specifically, a jelly food having good gelling properties and a smooth texture can be provided. Furthermore, according to the present invention, a jelly food having a neutral pH can be provided, which allows a person to comprehensively consume the nutrients required for one day.

[0020] The following describes embodiments of the present invention to help understand the present invention. Note that the following embodiments are examples of specific embodiments of the present invention, and can be modified as appropriate within the scope of the claims.

[0021] <Jelly Food> The jelly food of the present invention is mainly composed of a structure in which water is retained in a network of polymeric raw materials including polysaccharides, gelatin, etc., and has elasticity and shape retention as a whole.

[0022] The packaging form of the jelly food of the present invention is not particularly limited, and a preferred example is a form in which an amount equivalent to one serving of the jelly food of the present invention is packaged in a spouted pouch container. By filling the spouted pouch container, the jelly food can be expelled from the drinking spout by grasping or squeezing the outside of the container with one's hand, and can be consumed as if drinking. When the jelly food is filled in the spouted pouch container, the texture can be evaluated particularly by the feel on the tongue when sucking it out of the spout. Another preferred form is one in which the gel strength is adjusted, the jelly food of the present invention is formed into a rod shape, and then packaged in a container. In such a form, the container is preferably flexible.

[0023] Examples of the spout-equipped pouch container include a bag-shaped container made of a flexible sheet obtained by laminating a plastic film and a metal foil, and equipped with a straw (see Japanese Patent Nos. 3,663,084, 3,477,396, and 3,659,775).

[0024] The amount of a single serving of the jelly food of the present invention is preferably 50 to 500 g, more preferably 60 to 400 g, even more preferably 70 to 350 g, even more preferably 80 to 300 g, even more preferably 90 to 250 g, and particularly preferably 100 to 200 g. The amount of a single serving of the jelly food can be set as appropriate, but typically, it can be set at 180 g ± 20 g as a guideline. The capacity of the spouted pouch container is not particularly limited, as long as it can be filled with an amount equivalent to one serving of the jelly food of the present invention.

[0025] The jelly food of the present invention preferably has a pH of 5 or higher, more preferably 5.4 or higher, more preferably 5.8 or higher, more preferably 6 or higher, more preferably 6.1 or higher, and more preferably 6.5 or higher, at a product temperature of 20°C. Furthermore, the pH at a product temperature of 20°C is preferably 8.5 or lower, more preferably 8 or lower, more preferably 7.8 or lower, more preferably 7.5 or lower, more preferably 7.3 or lower, or even 7 or lower. As will be described later, from the viewpoint of the solubility of the raw material salts of the minerals contained in the jelly food of the present invention, a range of 5.4 or higher and 7.4 or lower is particularly preferred. The pH is measured in a gelled state. The pH can be measured by a conventional method.

[0026] The gel strength of the jelly food of the present invention is defined as the gel strength measured under the following conditions, and when filled in a spouted pouch container, for example, it is preferably 5 g or more, more preferably 6 g or more, more preferably 10 g or more, more preferably 11 g or more, more preferably 20 g or more, more preferably 24 g or more, more preferably 24.5 g or more, more preferably 25 g or more, and more preferably 25.5 g or more. Furthermore, when filled in a spouted pouch container, the gel strength of the jelly food of the present invention is preferably 100 g or less, more preferably 50 g or less, more preferably 45 g or less, more preferably 43 g or less, more preferably 40 g or less, more preferably 39.5 g or less, more preferably 37.5 g or less, more preferably 35 g or less, more preferably 30.5 g or less, more preferably 28.5 g or less, more preferably 28 g or less, more preferably 27 g or less, and more preferably 26.5 g or less. Furthermore, the gel strength of the jelly food of the present invention, for example, when molded into a rod shape and packaged in a container, is preferably 300 g or more, more preferably 500 g or more, more preferably 1000 g or more, more preferably 1500 g or more, more preferably 3000 g or more, and more preferably 4000 g or more. Furthermore, the gel strength of the jelly food of the present invention, for example, when molded into a rod shape and packaged in a container, is preferably 6000 g or less, more preferably 5000 g or less, and more preferably 4500 g or less. (Conditions for Measuring Gel Strength) Measurements are performed using a rheometer (Sun Scientific: CR-500DX) under the following conditions: a cylindrical plunger with a diameter of 10 mm, a penetration speed of 60 mm / min, a penetration depth of 15 mm, and a maximum load of 20 N. Measurements are performed at 20°C. The maximum load within a penetration depth of 15 mm can be used to determine the gel strength. Measurements are performed under conditions where the sample size is larger than the plunger diameter and the height is also larger than the penetration depth. For example, a sample filled in a container having a diameter of 72 mm and a height of 26.7 mm can be used.

[0027] <Ingredients> Preferred forms of each ingredient contained in the jelly food of the present invention are described below. The content (concentration) of each ingredient in this specification refers to the mass of the composition (edible portion) contained in the container, and does not include the mass of the container. Furthermore, the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan in this specification refers to the content described in the 2020 edition. The content of each ingredient contained in the jelly food can be confirmed by measuring and calculating the amount of nutrients contained in the jelly food of the present invention using standard methods. It can also be converted from the blending amounts of the ingredients of the jelly food.

[0028] The jelly food of the present invention contains magnesium. The magnesium content of the jelly food of the present invention is preferably 10 mg or more, more preferably 12 mg or more, more preferably 15 mg or more, more preferably 18 mg or more, more preferably 20 mg or more, more preferably 30 mg or more, more preferably 40 mg or more, more preferably 50 mg or more, more preferably 60 mg or more, and more preferably 65 mg or more per 100 g of food. The upper limit of the magnesium content is, as a guideline, 340 mg or less, 300 mg or less, 200 mg or less, 120 mg or less, 117 mg or less, 113 mg or less, 100 mg or less, or 85 mg or less.

[0029] As will be explained in detail later, the jelly food of the present invention, in a packaged form equivalent to one serving, can contain magnesium in an amount that satisfies one-third of the daily requirement for adults (340 mg) in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan. The magnesium content contained in one serving of the jelly food of the present invention is preferably 100 mg or more, preferably 113 mg or more, more preferably 115 mg or more, and more preferably 117 mg or more. Furthermore, the upper limit of the magnesium content contained in one serving of the jelly food of the present invention is preferably 400 mg or less, preferably 340 mg or less, more preferably 300 mg or less, more preferably 250 mg or less, and more preferably 200 mg or less.

[0030] The magnesium may be contained as a sparingly soluble or water-soluble salt. From the viewpoint of improving the liquid properties (solubility, viscosity) of the protein contained in the jelly food of the present invention, it may be contained preferably as a sparingly soluble salt. Note that the term "salt" as used herein also includes compounds containing oxides and hydroxides. Examples of the sparingly soluble or water-soluble salt include divalent salts of magnesium. Examples of the sparingly soluble salt include magnesium oxide, magnesium carbonate, and magnesium phosphate. Examples of the water-soluble salt include magnesium sulfate. The jelly food of the present invention contains magnesium, preferably as magnesium oxide. A form containing a combination of magnesium oxide and magnesium sulfate is also preferred.

[0031] The magnesium source can be a sparingly soluble or water-soluble magnesium salt that is commercially available for food use. The magnesium source can be blended so as to satisfy the magnesium content requirement for the jelly food of the present invention.

[0032] Protein: The jelly food of the present invention contains protein. The protein content of the jelly food of the present invention is preferably 5 g or more, preferably 10 g or more, more preferably 12 g or more, and particularly preferably 12.5 g or more per 100 g of food. It is also preferably 30 g or less, more preferably 20 g or less, more preferably 15 g or less, and more preferably 13 g or less. In the present invention, the protein content is defined as the total amount including amino acids and peptides.

[0033] The protein content of the jelly food of the present invention is preferably 8% by mass or more, more preferably 10% by mass or more, more preferably 12% by mass or more, more preferably 12.5% ​​by mass or more, and particularly preferably 13% by mass or more, based on the total mass of the food. When multiple types of proteins are contained, the total protein content is preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 12% by mass or more, more preferably 12.5% ​​by mass or more, and particularly preferably 13% by mass or more, based on the total mass of the food.

[0034] The jelly food of the present invention, packaged in an amount equivalent to one serving, can contain protein in an amount that satisfies one-third of the recommended daily intake for adults (65 g) in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan. The protein content contained in an amount equivalent to one serving of the jelly food of the present invention is preferably 10 g or more, preferably 15 g or more, more preferably 20 g or more, and more preferably 21 g or more. Furthermore, the upper limit of the protein content contained in an amount equivalent to one serving of the jelly food of the present invention is not particularly limited, but is preferably 40 g or less, more preferably 30 g or less, and more preferably 25 g or less.

[0035] The protein contained in the jelly food of the present invention may be derived from animal or plant sources. Examples of the protein include one or more selected from the group consisting of soy protein, whey protein, and collagen. Soy protein or whey protein is preferably contained. Forms containing soy protein or whey protein and collagen are also preferred.

[0036] The protein contained in the jelly food of the present invention is preferably a hydrolysis product of the aforementioned raw material. Examples include one or more selected from the group consisting of enzyme-treated soy protein, whey protein hydrolysate (WPH), and collagen peptide. Preferably, the protein contains enzyme-treated soy protein or whey protein hydrolysate (WPH). Forms containing enzyme-treated soy protein or whey protein hydrolysate (WPH) and collagen peptide are also preferred. The hydrolysis product may be produced by hydrolyzing and decomposing the aforementioned raw material through enzyme treatment. Alternatively, hydrolysis products of commonly available proteins may be used. The use of the hydrolysis product can improve the liquid properties (solubility and viscosity) of proteins in jelly foods. Furthermore, the gelation and texture of jelly foods with a neutral pH can be improved.

[0037] The protein contained in the jelly food of the present invention is preferably soy protein and / or whey protein (including their hydrolyzed products) in an amount of 20% by mass or more, more preferably 30% by mass, more preferably 40% by mass or more, and more preferably 50% by mass or more, based on the total protein. Furthermore, the content of soy protein and / or whey protein is preferably 100% by mass or less, more preferably 90% by mass or less, more preferably 80% by mass or less, more preferably 70% by mass or less, and more preferably 60% by mass or less, based on the total protein. Furthermore, in the case of a form containing soy protein and / or whey protein (including their hydrolyzed products) and collagen (including their hydrolyzed products), the following forms are also preferred. When the total mass of soy protein and / or whey protein (including their hydrolyzed products) is taken as 1, the collagen (including their hydrolyzed products) is 1.3 or less, preferably 1.0 or less, and even more preferably 0.8 or less. From the perspective of nutritional supplementation, as described below, the protein contained in the jelly food of the present invention is preferably contained so that the total amino acid score is preferably 65 or more, more preferably 70 or more, and more preferably 75 or more.

[0038] The protein contained in the jelly food of the present invention preferably contains proteins with a molecular weight of 10,000 to 40,000, with the total protein content being 30% or less, more preferably 25% or less, and more preferably 23% or less. The protein contained in the jelly food of the present invention preferably contains proteins with a molecular weight of 10,000 to 40,000, with the total protein content being preferably 10% or more, more preferably 15% or more, and more preferably 19% or more. The protein contained in the jelly food of the present invention is preferably appropriately decomposed to have the above molecular weight. By ensuring that the molecular weight of the protein falls within the above numerical range, the gelling of the jelly food of the present invention can be improved. Furthermore, the texture of the jelly food can be made smooth.

[0039] In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 1,000 or less is preferably 13 to 30%, more preferably 13 to 25%, of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 1,000 to 2,500 is preferably 15 to 30%, more preferably 15 to 25%, of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 2,500 to 5,000 is preferably 10 to 30%, more preferably 12 to 30%, more preferably 12 to 26%, of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 5,000 to 10,000 is preferably 14 to 18% of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 10,000 to 20,000 is preferably 7 to 12% of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 20,000 or more and 40,000 or less is preferably 2 to 11% of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 40,000 or more and 60,000 or less is preferably 0.3 to 9% of the total protein. In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 60,000 or more and 10,000,000 or less is preferably 0.1 to 6% of the total protein. Note that the content ratio of the protein of each molecular weight is calculated as the ratio of the area value of the protein of each molecular weight to the total area value detected by the method described below. Note that the molecular weight distribution can be measured by conventional methods. It can also be measured by the following method. <Method> 1. Ultrapure water is added to each sample to a concentration of 1% (w / w) and mixed using a vortex mixer. 2. Centrifugation (20,400 G, 20° C., 5 minutes) is carried out, and the supernatant is diluted 10-fold (v / v) with the mobile phase, mixed in a vortex mixer, and then passed through a filter with 0.22 μm openings to prepare a sample for analysis.3. The standard prepared to an appropriate concentration and the above analytical sample are subjected to HPLC under the following conditions, and the molecular weight distribution of each sample is calculated from a molecular weight calibration curve (cubic equation) prepared using the standard. (HPLC conditions) Mobile phase: 25% acetonitrile water (v / v) (for high-performance liquid chromatography, Fujifilm Wako Pure Chemical Industries, Ltd., model number 015-08633) + 0.1% trifluoroacetic acid (trifluoroacetic acid Wako special grade, Fujifilm Wako Pure Chemical Industries, Ltd., model number 204-02743) (v / v) Flow rate: 0.6 mL / min Detection wavelength: 210 nm Column oven: 30°C (Column used) TSKgel guard column SWXL 6.0 mm I.D. x 4 cm, 7 μm and TSKgel G2000SWXL 7.8 mm I.D. x 30 cm, 5 μm (both manufactured by TOSOH BIOSCIENCE).

[0040] Here, the mass ratio of protein to magnesium contained in the jelly food of the present invention is preferably 100 or more, more preferably 150 or more, more preferably 180 or more, and more preferably 190 or more, per 1 magnesium. Furthermore, the mass ratio of protein to magnesium is preferably 350 or less, preferably 345 or less, preferably 200 or less, and preferably 195 or less, per 1 magnesium. In another preferred embodiment, the mass ratio of protein to magnesium is preferably 50 or more, more preferably 55 or more, and more preferably 57 or more, per 1 magnesium. Furthermore, the mass ratio of protein to magnesium is preferably 120 or less, more preferably 115 or less, more preferably 100 or less, more preferably 90 or less, more preferably 89 or less, more preferably 88.5 or less, more preferably 70 or less, more preferably 60 or less, and more preferably 59 or less, per 1 magnesium. When magnesium sulfate is contained as the magnesium, the mass ratio of protein to magnesium contained in the jelly food of the present invention is preferably 10 or more, more preferably 15 or more, and more preferably 18 or more, per 1 magnesium. The mass ratio of protein to magnesium is preferably 60 or less, more preferably 58 or less, per 1 part magnesium.

[0041] Vitamins The jelly food of the present invention may contain 11 or more vitamins. Examples of the vitamins include fat-soluble vitamins and water-soluble vitamins. The jelly food of the present invention may particularly preferably contain 11 or more vitamins selected from the group consisting of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, vitamin D, vitamin E, folic acid, pantothenic acid, biotin, and vitamin K.

[0042] The jelly food of the present invention, packaged in an amount equivalent to one serving, can contain at least 11 or more vitamins selected from the group consisting of the aforementioned vitamins, each of which satisfies one-third of the recommended daily intake for an adult in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan. The approximate one-third of the recommended daily intake for an adult in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan for the aforementioned vitamins is as follows. The vitamin content of the jelly food of the present invention can be set at the following numerical values ​​or more. Vitamin A (recommended intake 283.3 μg), vitamin B1 (recommended intake 0.47 mg), vitamin B2 (recommended intake 0.53 mg), vitamin B6 (recommended intake 0.47 mg), vitamin B12 (recommended intake 0.8 μg), niacin (recommended intake 5 mg), vitamin D (recommended intake 2.8 μg), vitamin E (recommended intake 2 μg), folic acid (recommended intake 80 μg), pantothenic acid (recommended intake 1.67 mg), vitamin C (recommended intake 33.3 mg), biotin (recommended intake 16.7 μg), vitamin K (recommended intake 50 μg)

[0043] The vitamin raw materials can be a commercially available vitamin mix for food use, etc. The vitamin raw materials can be blended so as to satisfy the vitamin content requirements of the jelly food of the present invention described above.

[0044] Minerals The jelly food of the present invention can contain 12 or more minerals, including magnesium. The minerals preferably include those listed in the "Dietary Reference Intakes for Japanese." More preferably, the "Dietary Reference Intakes for Japanese" include macrominerals whose recommended or estimated daily intake is approximately 100 mg or more, and trace minerals whose recommended or estimated daily intake is approximately 100 mg or less. Examples of the macrominerals include potassium, calcium, magnesium, and phosphorus. Examples of the trace minerals include iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum. The jelly food of the present invention particularly preferably contains magnesium, as well as zinc, potassium, calcium, chromium, selenium, iron, copper, manganese, molybdenum, iodine, and phosphorus.

[0045] The jelly food of the present invention can contain at least 12 or more types of minerals, including magnesium, in a packaged form equivalent to one serving, each of which satisfies one-third of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan. The approximate one-third of the recommended daily intake for adults of the minerals, including magnesium, in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan is as follows. The following numerical values ​​can be used as a guide for the content of minerals, including magnesium, in the jelly food of the present invention. - Zinc (recommended amount 3.7 mg), potassium (approximate amount 833.3 mg), calcium (recommended amount 266.7 mg), chromium (approximate amount 3.3 μg), selenium (recommended amount 10 μg), iron (recommended amount (for women with menstruation) 3.5 mg), copper (recommended amount 0.3 mg), magnesium (recommended amount 113.3 mg), manganese (approximate amount 1.3 mg), molybdenum (recommended amount 10 μg), iodine (recommended amount 43.3 μg), phosphorus (approximate amount 333 mg). Note that the mineral content in the jelly food of the present invention may be the total value of those derived from the mineral raw materials, those derived from other raw materials, and those derived from additives such as pH adjusters.

[0046] The minerals may be contained as sparingly soluble or water-soluble salts. From the viewpoint of improving the liquid properties (solubility, viscosity) of the jelly food, they may preferably be contained as sparingly soluble salts. Note that the term "salt" as used herein also includes compounds containing oxides or hydroxides. Examples of the sparingly soluble or water-soluble salts include monovalent to divalent salts of the above minerals. Examples include phosphates, lactates, chlorides, pyrophosphates, and gluconates of the above minerals. The minerals may also be contained as mineral yeast, which is obtained by incorporating the minerals into yeast. Here, the macrominerals may preferably be contained as phosphates, lactates, or chlorides. The trace minerals may preferably be contained as pyrophosphates, gluconates, or mineral yeast.

[0047] The approximate blending amounts of the raw materials for each mineral are as follows. Among the macrominerals, calcium includes calcium sulfate, tricalcium phosphate, calcium lactate, etc., but may preferably be included as tricalcium phosphate or calcium lactate. When included as tricalcium phosphate, the approximate blending amount of the raw material is 0.5 to 0.6% by mass of the total food product. When included as calcium lactate, the approximate blending amount of the raw material is 0.2 to 0.3% by mass of the total food product. Among the macrominerals, potassium includes dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, potassium lactate, potassium chloride, etc., but may preferably be included as potassium lactate or potassium chloride. When included as potassium lactate, the approximate blending amount of the raw material is 2 to 3% by mass of the total food product. When included as potassium chloride, the approximate blending amount of the raw material is 1 to 1.5% by mass of the total food product.

[0048] Of the trace minerals, zinc, copper, and iron may be contained preferably as pyrophosphate or gluconate. When the trace minerals are contained as pyrophosphate or gluconate, the target amount of raw material blended is preferably 0.0001 to 0.05% by mass. Of the trace minerals, manganese, chromium, and selenium may be contained preferably as mineral yeast. When the trace minerals are contained as mineral yeast, the target amount of raw material blended is preferably 0.0008 to 0.08% by mass.

[0049] The raw materials for each mineral may be salts of each mineral, mineral yeasts, etc. that are commercially available for food use. The raw materials for each mineral may be blended so as to satisfy the mineral content requirements for the jelly food of the present invention.

[0050] Dietary Fiber The jelly food of the present invention may contain dietary fiber. Examples of the dietary fiber include water-soluble dietary fiber. Furthermore, the dietary fiber is preferably low-molecular-weight dietary fiber. Here, low-molecular-weight dietary fiber refers to a fiber with a weight-average molecular weight of 3,000 or less. Examples of low-molecular-weight dietary fiber include indigestible oligosaccharides, cyclonigerosyl nigerose, polydextrose, and indigestible dextrin. Cyclonigerosil nigerose and maltosyl trehalose are particularly preferred.

[0051] The jelly food of the present invention, packaged in a serving size, can contain the dietary fiber in an amount that satisfies one-third (7 g) of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labor and Welfare of Japan. The dietary fiber content of the jelly food of the present invention is preferably 2 g or more, more preferably 3 g or more, more preferably 5 g or more, more preferably 7 g or more, and more preferably 9 g or more per 100 g of food. Furthermore, the dietary fiber content in a serving size of the jelly food of the present invention is preferably 7 g or more, more preferably 9 g or more, more preferably 10 g or more, more preferably 15 g or more, and more preferably 20 g or more. The dietary fiber content in the jelly food of the present invention may be the total value of the dietary fiber contained in the jelly food as an ingredient, as well as the dietary fiber derived from the carbohydrates, proteins, and gelling agent contained in the jelly food.

[0052] The dietary fiber may be a commercially available dietary fiber material. The dietary fiber material may be blended so as to satisfy the dietary fiber content of the jelly food of the present invention described above. The amount of the dietary fiber material blended is preferably 2% by mass or more, more preferably 3% by mass or more, more preferably 5% by mass or more, more preferably 7% by mass or more, and more preferably 9% by mass or more, based on the total mass of the food.

[0053] <Optional Components> Gelling Agent The jelly food of the present invention contains a gelling agent. Preferred examples of the gelling agent include one or more selected from agar, xanthan gum, locust bean gum, glucomannan, carrageenan, native gellan gum, tamarind gum, guar gum, gellan gum, alginic acid, gelatin, and pectin. Particularly preferred examples include one or more selected from agar, xanthan gum, locust bean gum, glucomannan, and native gellan gum.

[0054] The jelly food of the present invention preferably contains agar as a gelling agent. When the jelly food of the present invention is packed in a spouted pouch container, the content of the agar is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and more preferably 0.1% by mass or more, based on the total mass of the food. Furthermore, the content of the agar is preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, more preferably 0.5% by mass or less, even more preferably 0.2% by mass or less, more preferably 0.15% by mass or less, and particularly preferably 0.12% by mass or less, based on the total mass of the food.

[0055] When the jelly food of the present invention is formed into a bar shape and packaged in a container, the agar content is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and more preferably 0.1% by mass or more, based on the total mass of the food. Also, the agar content is preferably 4% by mass or less, more preferably 3.5% by mass or less, more preferably 3% by mass or less, more preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, more preferably 0.5% by mass or less, even more preferably 0.2% by mass or less, more preferably 0.15% by mass or less, and particularly preferably 0.12% by mass or less, based on the total mass of the food.

[0056] When the jelly food of the present invention is packed in a spouted pouch container, the total content of one or more gelling agents is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, more preferably 0.03% by mass or more, more preferably 0.1% by mass or more, more preferably 0.16% by mass or more, more preferably 0.16% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and more preferably 0.45% by mass or more. Furthermore, the total content of one or more gelling agents is preferably 4% by mass or less, more preferably 3.5% by mass or less, more preferably 3% by mass or less, more preferably 2.5% by mass or less, more preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.5% by mass or less, based on the total food. By adjusting the amount of gelling agent to fall within the above range, a jelly food with a desirable texture can be obtained.

[0057] When the jelly food of the present invention is formed into a bar shape and packaged in a container, the total content of one or more gelling agents is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and more preferably 0.1% by mass or more, based on the total food product. Furthermore, the total content of one or more gelling agents is preferably 5% by mass or less, more preferably 4.5% by mass or less, more preferably 4% by mass or less, more preferably 3.5% by mass or less, more preferably 3% by mass or less, more preferably 2.5% by mass or less, more preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, more preferably 0.7% by mass or less, and even more preferably 0.5% by mass or less, based on the total food product.

[0058] The jelly food of the present invention may contain any other ingredients commonly used in jelly foods, except for the ingredients mentioned above, as long as the effects of the present invention are not impaired. Such optional ingredients include, for example, jelly food additives, oils and fats, sweeteners, antioxidants, antioxidant aids, stabilizers, emulsifiers, etc.

[0059] The jelly food of the present invention may contain carbohydrates. The carbohydrate content of the jelly food of the present invention is preferably 20 g or less, more preferably 15 g or less, more preferably 13 g or less, more preferably 12 g or less, and more preferably 11.5 g or less per 100 g of food. The carbohydrate content of the jelly food of the present invention is preferably 30 g or less, more preferably 25 g or less, more preferably 23 g or less, and more preferably 21 g or less per serving. The carbohydrate content of the jelly food of the present invention is preferably 20% by mass or less, more preferably 15% by mass or less, more preferably 13% by mass or less, more preferably 12% by mass or less, and more preferably 11.5% by mass or less, based on the total mass of the food.

[0060] The jelly food of the present invention may contain lipids. The lipid content of the jelly food of the present invention is preferably 5 g or less, more preferably 4.5 g or less, more preferably 3 g or less, more preferably 2.5 g or less, and more preferably 2 g or less per 100 g of food. The lipid content of the jelly food of the present invention is preferably 1 to 10 g, 2 to 5 g, and more preferably 2.4 to 4.5 g per serving. Furthermore, the lipid content of the jelly food of the present invention is preferably 10% by mass or less, more preferably 8% by mass or less, more preferably 5% by mass or less, more preferably 4.5% by mass or less, more preferably 4% by mass or less, more preferably 3% by mass or less, more preferably 2.5% by mass or less, and more preferably 2% by mass or less, based on the total weight of the food.

[0061] Calories The jelly food of the present invention preferably has a calorie content per 100 g of 130 kcal or less, more preferably 125 kcal or less. The jelly food of the present invention preferably has a calorie content per serving of 300 kcal or less, more preferably 250 kcal or less, more preferably 230 kcal or less, more preferably 225 kcal or less, and more preferably 224 kcal or less.

[0062] As described above, the jelly food of the present invention can contain, in a packaged form equivalent to one serving, protein, vitamins, minerals including magnesium, and dietary fiber sufficient to meet one-third of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labor and Welfare of Japan. Therefore, the jelly food of the present invention can preferably be used to replenish protein, vitamins, minerals including magnesium, dietary fiber, etc. that are lacking in daily meals. For the above reasons, a form containing low amounts of carbohydrates, lipids, and calories in the jelly food of the present invention is preferred.

[0063] <Manufacturing Method> The jelly food of the present invention can be manufactured by conventional methods. Preferably, the manufacturing method includes a protein component preparation step of mixing protein raw materials, a preparation step of mixing the protein component with other ingredients to prepare a jelly, a filling step of filling a container with the jelly, and a heat sterilization step of the resulting containerized jelly by conventional methods. The heat sterilization step is preferably a retort heating step using pressurization and heat. Because the jelly food of the present invention has a neutral pH, sterilization by heat, preferably pressurization and heat, is particularly useful. The jelly food of the present invention exhibits good jelly gelation and texture even when heated and pressurized. Furthermore, the flavor is not easily deteriorated. The heating temperature is preferably 90°C or higher, more preferably 100°C or higher, and more preferably 125°C or higher. The heating time is preferably 10 minutes or longer, 15 minutes or longer, 20 minutes or longer, and more preferably 25 minutes or longer.

[0064] Here, the preparation step may include a heating step of warming or heating the raw materials. For example, the raw materials other than the gelling agent may be heated to about 40 to 50°C, stirred and mixed, and then mixed with a gelling agent that has been separately heated to about 80 to 100°C. The preparation step may also include a gelling agent mixing step of mixing and stirring the gelling agent dispersed in the solution after the heating step, or may include a step of stirring and mixing all the raw materials including the gelling agent, dispersing them in the solution, and then heating the mixture.

[0065] <Preparation Example 1> The ingredients listed in Table 1 were mixed to prepare a jelly food of the present invention. The preparation was carried out as follows: A. Preparation of Protein Solution: Protein, emulsifier, and water were placed in a container so that the protein content was 45% by mass, and homogenized using a homogenizer. B. Preparation of Jelly: (1) A predetermined amount (small amount) of water was placed in a stainless steel beaker, and while mixing with a stirrer, the protein solution prepared in A, dietary fiber, oils and fats, carbohydrates, vitamins, and minerals were added and dissolved. (2) A predetermined amount of water was placed in another stainless steel beaker, and a gelling agent was added to prepare a 20% gelling agent solution, which was then stirred and dispersed. (3) The beaker (1) was heated to 45°C, and the beaker (2) was heated to 93°C for 1 minute. (4) The gelling agent dispersion (2) was added to the beaker (1) and stirred well (by hand). (5) (4) is filled into retort cups (60 to 70 g each). (6) The pouches filled with jelly are subjected to retort sterilization (125°C, 25 minutes).

[0066]

[0067] The nutrient content (per 100g) of the resulting jelly food is shown in Table 2. The protein content, 11 or more vitamins (niacin, pantothenic acid, vitamin A, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, folic acid), 12 or more minerals (magnesium, calcium, potassium, manganese, chromium, selenium, zinc, copper, iron, molybdenum, iodine, phosphorus), and dietary fiber content per serving of the resulting jelly food all met one-third of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" published by the Ministry of Health, Labour and Welfare of Japan. The dietary fiber values ​​included those derived from dietary fiber ingredients and those derived from other sources, such as soy protein.

[0068]

[0069] The gelling and texture (smoothness) of the jelly food were evaluated for each test example. Evaluation was carried out by a panel of five experts, and the evaluation was decided by consensus among the five. The evaluation criteria are as follows. A score of 4 or more was considered a pass for gelling, and a score of 3 or more for texture. Each test example was carried out by appropriately changing the blending amounts based on the blending of ingredients and the amount of nutrients contained in 100g of the jelly food of the present invention as shown in Tables 1 and 2. Gelling 5...Uniformly gelled throughout 4...Partly liquid or gel separated, but generally showing good gelling 3...Approximately half gelled 2...Almost liquid or gel separated, with only a small portion uniformly gelled 1...Entirely liquid Texture 5...Smooth 4...Slightly rough, but good 3...Slightly rough, but within acceptable limits 2...Rough 1...Powdery and very rough

[0070] In the following tables, values ​​for protein and other nutrients indicate the amount of nutrients per 100 g of food. In the following tables, the calorie, vitamin, mineral, and dietary fiber amounts of the produced jelly foods were the same as those listed in Table 2. The nine minerals in the following tables indicate that manganese, chromium, selenium, zinc, copper, iron, molybdenum, iodine, and phosphorus were contained in amounts similar to those listed in Table 2. The eleven vitamins in the tables indicate that niacin, pantothenic acid, vitamin A, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, and folic acid were contained in amounts similar to those listed in Table 2. In each test example, the magnesium content of the produced jelly foods was 10 mg or more per 100 g of the food.

[0071] Furthermore, for each protein (enzyme-treated protein, collagen peptide, WPH) used in each test example, the content of protein with a molecular weight of 10,000 to 40,000 was as follows: Enzyme-treated soy protein: 19.7% Collagen peptide: 10.4% WPH: 23.2%

[0072] Test Example 1 The effect of pH on jelly food was confirmed. Jelly food was produced using the nutritional ingredients in Table 2 above (excluding biotin and vitamin B1). The composition and results are shown in Table 3 (hereinafter, in each table, when the same ingredients as in Table 1 were used, they are represented by a circle symbol). In Comparative Example 1-1, the pH was adjusted to 4.0 with phosphoric acid. Test Example 1 showed that a low pH causes poor gelation (Comparative Example 1-1 was in an almost liquid state, and texture evaluation was not possible).

[0073]

[0074] <Test Example 2> The effects of the type and combination of minerals on jelly food were confirmed. The results are shown in Table 4. Test Example 2 showed that when magnesium was included, the gelling and texture of the jelly were improved.

[0075]

[0076] Test Example 3: The types of minerals were changed from calcium, potassium, and magnesium to calcium lactate, potassium chloride, and magnesium sulfate, respectively, and the effects on the jelly food were confirmed. The results are shown in Table 5. Test Example 3 demonstrated that a jelly food with good gelling and texture could be obtained even when calcium, potassium, and magnesium were changed to water-soluble salts such as calcium lactate, potassium chloride, and magnesium sulfate, respectively.

[0077]

[0078] Test Example 4: A test was conducted to determine the required amount of magnesium. In Example 4-1, the magnesium content was changed to 1 / 3 of the formulation in Table 2 (21.7 mg / 100 g of jelly food), and in Example 4-2, it was changed to 1.3 times the formulation in Table 2 (84.5 mg / 100 g of jelly food). The results are shown in Table 6. The results indicated that jelly foods with good gelation and texture could be obtained even when the magnesium content was in the range of 21.7 to 84.5 mg per 100 g. Furthermore, the results of Test Examples 2 and 4 suggested that magnesium contributes to improving the gelation and texture of jelly foods with high protein content and neutral pH.

[0079]

[0080] Test Example 5: The effects of different protein ingredients on jelly foods were examined. The results are shown in Table 7. It was shown that changing the type of protein also improved the gelling and texture of the jelly. It was also shown that using soy protein or WPH alone improved the gelling and texture of the jelly.

[0081]

[0082] According to the present invention, a novel jelly food can be provided.

Claims

1. A jelly food product containing 8% or more by mass of protein and magnesium, and having a pH of 5 to 8 at a product temperature of 20°C.

2. The jelly food according to claim 1, wherein the magnesium content is 10 mg or more per 100 g of the food.

3. The jelly food according to claim 1, containing said magnesium as a sparingly soluble salt.

4. The jelly food according to claim 1, wherein the protein is one or more selected from the group consisting of soy protein, whey protein, and collagen peptide.

5. The jelly food according to claim 1, wherein the protein is a decomposition product.

6. A jelly food according to claim 1, wherein the protein having a molecular weight of 10,000 to 40,000 accounts for 30% or less of the total protein.

7. The jelly food according to claim 1, wherein the jelly food contains at least 11 or more vitamins, 12 or more minerals including magnesium, and dietary fiber in a packaged amount equivalent to one meal, and the amount of the 11 or more vitamins and the 12 or more minerals including magnesium contained in the amount equivalent to one meal each satisfies one-third of the daily requirement for an adult in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labour and Welfare of Japan.

8. The jelly food according to claim 1, which is a retort heated product.

9. The jelly food according to claim 1, which has a gel strength of 5 to 6,000 g when measured by the following method at a product temperature of 20° C. (Method) Measurement is performed using a rheometer under the conditions of a cylindrical plunger with a diameter of 10 mm, an insertion speed of 60 mm / min, an insertion depth of 15 mm, and a maximum load of 20 N.

10. The jelly food according to claim 1, having a carbohydrate content of 12 g or less per 100 g of the food, and a lipid content of 2 g or less per 100 g of the food.

11. The jelly food according to claim 1, having a calorie content of 130 kcal or less per 100 g of the food.

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