JP2013031404A - High protein gel food product subjected to retort sterilization - Google Patents
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本発明はレトルト殺菌処理された、高タンパク質ゲル状食品に関する。具体的には、タンパク質含量が６質量％以上であっても、十分な保形性と保水性を有し、かつレトルト殺菌によるタンパク質の凝集、変性が抑制され、口当たりの良い滑らかな食感を有するレトルトゲル状食品に関する。特に本発明は、咀嚼・嚥下困難者の喫食に適した高タンパク質のレトルトゲル状食品に関する。 The present invention relates to a high protein gel food that has been retort sterilized. Specifically, even if the protein content is 6% by mass or more, it has sufficient shape retention and water retention, suppresses protein aggregation and denaturation due to retort sterilization, and has a smooth and smooth texture. The present invention relates to a retort gel food. In particular, the present invention relates to a high protein retort gel food suitable for eating by persons with difficulty in chewing / swallowing.
食事における栄養補助や、運動後のエネルギー補給等を目的として、タンパク質含量を高めたゲル状食品が検討されている。中でも、レトルト殺菌処理が施されたゲル状食品は、加圧条件下、かつ１０５〜１４０℃で４〜６０分程度の厳しい条件下で殺菌されるため、常温流通、常温保存が可能となる利点を有する。 Gel foods with an increased protein content are being studied for the purpose of dietary supplementation and energy supplementation after exercise. Among them, gel foods that have been subjected to retort sterilization are sterilized under pressure and severe conditions of about 105 to 140 ° C. for about 4 to 60 minutes, so that they can be distributed at room temperature and stored at room temperature. Have
６質量％以上のタンパク質を含む食品をレトルト殺菌処理すると、加圧条件下における長時間の熱負荷により、種々の問題を引き起こす。
第一にゲル状食品の保形性が低下し、ペースト状の食感となりやすい。タンパク原料として全卵等を用いると、一定の保形性を付与できるが脆い食感となり、滑らかで口溶けの良い食感を提供することはできない。また、保形性付与を目的として寒天やジェランガム等を使用すると離水が発生しやすく、レトルト殺菌処理によって更に離水が顕著となる。
第二に、内容成分が不均一にゲル化されるため、ざらついた食感となり、滑らかな食感を付与することができない。
When a food containing 6% by mass or more of protein is subjected to retort sterilization, various problems are caused by a long-time heat load under pressure.
First, the shape-retaining property of the gel-like food is reduced, and a pasty texture is likely to occur. When whole eggs or the like are used as a protein raw material, a certain shape-retaining property can be imparted, but the texture becomes brittle, and a texture that is smooth and melts in the mouth cannot be provided. Moreover, if agar, gellan gum, or the like is used for the purpose of imparting shape retention, water separation is likely to occur, and water separation becomes more prominent by retort sterilization treatment.
Second, since the content components are gelled unevenly, the texture becomes rough and a smooth texture cannot be imparted.
また、近年では、食べ物を噛む、飲み込む能力又は機能が低下した咀嚼・嚥下困難者が増加しており、咀嚼・嚥下困難者用の栄養補給として、高タンパク質ゲル状食品のニーズが高い。
咀嚼・嚥下困難者の喫食に適したゲル状食品として、主に求められる物性としては、第一に保形性（適度なかたさを有すること）、第二に食塊形成性（口中での食品のまとまりやすさ）に優れること、第三に口腔及び咽頭への付着感が小さいことが挙げられる。
特に、咀嚼・嚥下困難者は筋肉の衰えなどから食塊を咽頭から食道へ送り込む機能が低下しており、付着感が大きい食品はスムースに咽頭相を通過することができない。従って、嚥下したときに咽頭に食塊がへばりつかないよう、口腔や咽頭への付着感が少ないことが重要である。
In recent years, the number of people with difficulty in chewing / swallowing whose ability or function to chew or swallow has decreased, and there is a great need for high protein gel foods as nutritional supplements for people with difficulty in chewing / swallowing.
As a gel-like food suitable for eating by those who have difficulty chewing or swallowing, the main physical properties required are, firstly, shape retention (having moderate hardness), and secondly, bolus formation (food in the mouth) It is excellent in ease of cohesion), and thirdly, the adhesion to the oral cavity and pharynx is small.
In particular, those with difficulty in chewing / swallowing have a reduced function of feeding the bolus from the pharynx to the esophagus due to muscle weakness and the like, and foods with a large adhesion cannot pass through the pharyngeal phase smoothly. Therefore, it is important that there is little adhesion to the oral cavity or pharynx so that the bolus does not stick to the pharynx when swallowed.
咀嚼・嚥下困難者を対象とした、タンパク質を含有するレトルトゲル状食品に関しては、タンパク質成分、ゲル化剤に着目した技術等がある。
例えば、タンパク質成分に着目した技術として、Ａ：乳ホエータンパク質からなる加熱ゲル化性蛋白質と、Ｂ：カゼイネート、総合乳蛋白質、及び脱脂粉乳からなる加熱非ゲル化性蛋白質と、Ｃ：コラーゲン分解物からなるペプチドを含有したゲル状食品組成物が特許文献１に開示されている。
ゲル化剤に着目した技術としては、寒天、キサンタンガム及びイオタタイプのカラギナンを含むゲル状流動食（特許文献２）、寒天、ジェランガム、ネイティブジェランガムのうちいずれかを含むゲル状栄養食（特許文献３）が知られている。
Regarding retort gel food containing protein for those who have difficulty chewing / swallowing, there are techniques focusing on protein components and gelling agents.
For example, as a technique focusing on protein components, A: heat-gelling protein composed of milk whey protein, B: heat non-gelling protein composed of caseinate, total milk protein, and skim milk powder, and C: collagen degradation product Patent Document 1 discloses a gel food composition containing a peptide comprising:
As a technique focusing on the gelling agent, a gel-like liquid diet containing any one of agar, xanthan gum and iota-type carrageenan (Patent Document 2), agar, gellan gum, and native gellan gum (Patent Document 3) )It has been known.
特許文献１の技術は、用いるタンパク質の種類が重要であるため、Ａ〜Ｃ成分の全てを満たす必要があり、利便性に欠ける。例えば、特許文献１にも記載があるように、Ａ成分を不使用とするとゲルを形成できない、易嚥下性が得られにくい等、汎用性に欠ける技術であった。また、特許文献２、３に開示されたゲル化剤の組み合わせでは均一にゲル化させることが困難であり、得られたゲル状流動食の食感がざらつくといった課題を抱えていた。 In the technique of Patent Document 1, since the type of protein to be used is important, it is necessary to satisfy all of the components A to C and lack convenience. For example, as described in Patent Document 1, it is a technique lacking in versatility such that a gel cannot be formed if the A component is not used, and it is difficult to obtain swallowability. Moreover, it was difficult to make it gelatinize uniformly with the combination of the gelling agent disclosed by patent document 2, 3, and had the subject that the texture of the obtained gel-like liquid food was rough.
上記従来技術に鑑み、本発明ではタンパク質含量が６質量％以上であっても、十分な保形性と保水性を兼ね備え、かつレトルト殺菌によるタンパク質の凝集、変性も抑制され、口当たりの良い滑らかな食感を有するレトルトゲル状食品を提供することを目的とする。特に本発明は、咀嚼・嚥下困難者の喫食に適した物性を有する、高タンパク質のレトルトゲル状食品を提供することを目的とする。 In view of the above prior art, in the present invention, even if the protein content is 6% by mass or more, it has sufficient shape retention and water retention, and protein aggregation and denaturation due to retort sterilization are suppressed, and the mouthfeel is smooth. An object is to provide a retort gel food having a texture. In particular, an object of the present invention is to provide a high protein retort gel food having physical properties suitable for eating by persons with difficulty in chewing / swallowing.
本発明者らは、上記のごとき課題を解決すべく鋭意研究した結果、寒天及び発酵セルロース、更にカラギナン及び／又はジェランガムを用いることで、上記課題を解決した、高タンパク質のゲル状食品を提供できることを見出し、本発明に至った。 As a result of diligent research to solve the above-mentioned problems, the present inventors can provide a high-protein gel food that solves the above problems by using agar and fermented cellulose, and further carrageenan and / or gellan gum. And found the present invention.
本発明は以下の態様を有する高タンパク質のゲル状食品に関する；
項１．タンパク質含量が６質量％以上であり、寒天及び発酵セルロースを含有し、更にカラギナン及び／又はジェランガムを含有することを特徴とする、レトルト殺菌処理された高タンパク質ゲル状食品。
項２．咀嚼・嚥下困難者用である、項１に記載の高タンパク質ゲル状食品。
項３．発酵セルロースの添加量が、寒天１００質量部に対して１０〜２００質量部である、項１又は２に記載の、高タンパク質ゲル状食品。
The present invention relates to a high protein gel food having the following embodiments;
Item 1. A high protein gel food processed by retort sterilization, wherein the protein content is 6% by mass or more, contains agar and fermented cellulose, and further contains carrageenan and / or gellan gum.
Item 2. Item 2. The high protein gel food according to Item 1, which is for those who have difficulty chewing or swallowing.
Item 3. Item 3. The high protein gel food according to Item 1 or 2, wherein the amount of fermented cellulose added is 10 to 200 parts by mass with respect to 100 parts by mass of agar.
タンパク質含量が６質量％以上であっても、十分な保形性と保水性を有し、且つざらつきのない滑らかな食感を実現できる。また、咀嚼・嚥下困難者用の喫食に適した物性、具体的には、保形性、食塊形成性が良好であり、かつ付着感が小さい高タンパク質のレトルトゲル状食品を提供できる。 Even if the protein content is 6% by mass or more, a smooth texture with sufficient shape retention and water retention and without roughness can be realized. In addition, it is possible to provide a high-protein retort gel-like food that is suitable for eating for those who have difficulty chewing and swallowing, specifically, good shape retention and bolus formation, and has a low adhesion feeling.
本発明のゲル状食品は、タンパク質含量が６質量％以上であり、レトルト殺菌処理されることを特徴とする。
タンパク質の種類は、従来から食品に使用されているものであれば特に限定されず、各種タンパク質を用いることができる。例えば、乳タンパク質（牛乳、脱脂粉乳、全粉乳、乳清タンパク質、カゼイン等）、大豆タンパク質（豆乳等）、小麦タンパク質、これらタンパク質の分解物等が挙げられる。
目安として、牛乳に含まれるタンパク質は約３質量％、脱脂粉乳は約３５質量％、全粉乳は約２５質量％、豆乳は約３．５質量％である。
The gel food of the present invention has a protein content of 6% by mass or more and is subjected to retort sterilization treatment.
The type of protein is not particularly limited as long as it is conventionally used in foods, and various proteins can be used. For example, milk protein (cow milk, skim milk powder, whole milk powder, whey protein, casein etc.), soy protein (soy milk etc.), wheat protein, degradation products of these proteins, etc. are mentioned.
As a standard, the protein contained in milk is about 3% by mass, skim milk powder is about 35% by mass, whole milk powder is about 25% by mass, and soy milk is about 3.5% by mass.
タンパク質含量が６質量％以上となると、レトルト殺菌処理を経て製造されるゲル状食品の保形性が低下する、離水が発生しやすい、かたくてざらついた食感になる等の問題が発生し、かかる課題はタンパク質含量が８質量％以上、更には１０質量％以上でより顕著となる。しかし、本発明にかかる構成をとることで、上記タンパク質含量が高いゲル状食品であっても、保形性、保水性及び良好な食感を兼ね備えたゲル状食品を提供できる。タンパク質含量の上限は特に制限されないが、２０質量％を例示できる。 When the protein content is 6% by mass or more, problems such as a decrease in the shape retention of the gel food produced through retort sterilization, a tendency to cause water separation, and a hard and rough texture occur. Such a problem becomes more prominent when the protein content is 8% by mass or more, and further 10% by mass or more. However, by adopting the configuration according to the present invention, it is possible to provide a gel-like food having shape retention, water retention and good texture even with the above-mentioned gel-like food having a high protein content. The upper limit of the protein content is not particularly limited, but 20% by mass can be exemplified.
レトルト殺菌処理は、食品製造工程で通常行われる条件で実施できる。例えば、１２１１０５〜１４０℃で４〜６０分間、加圧加熱殺菌処理される。 The retort sterilization treatment can be carried out under conditions normally performed in the food production process. For example, pressure heat sterilization is performed at 121105 to 140 ° C. for 4 to 60 minutes.
本発明の高タンパク質ゲル状食品は、寒天及び発酵セルロースを含有し、更にカラギナン及び／又はジェランガムを含有することを特徴とする。
本発明で用いる寒天は、天草、オゴノリ、オバクサ、イタニクサなどの紅藻類を原料として熱水抽出して凝固させたものを乾燥させた各種のものをいずれも使用することができ、糸寒天、棒寒天、フレーク寒天、粉末寒天など各種形状の寒天を用いることができる。好ましくは、１．５％濃度で７０℃の水中に１０分間保持した時の溶解率が５０％以上の易溶性寒天を使用できる。
ゲル状食品に対する寒天の添加量としては、例えば０．１〜０．６質量％、好ましくは０．１５〜０．５質量％、更に好ましくは０．２〜０．４質量％を例示できる。
The high protein gel food of the present invention contains agar and fermented cellulose, and further contains carrageenan and / or gellan gum.
The agar used in the present invention can be any of various types obtained by drying and coagulating hot water extracted from red algae such as Amakusa, Ogonori, Obakusa, and Cyprinus. Various shapes of agar such as agar, flake agar and powder agar can be used. Preferably, a readily soluble agar having a dissolution rate of 50% or more when held in water at 70 ° C. at a concentration of 1.5% for 10 minutes can be used.
Examples of the amount of agar added to the gel food include 0.1 to 0.6% by mass, preferably 0.15 to 0.5% by mass, and more preferably 0.2 to 0.4% by mass.
本発明で用いる発酵セルロースは、セルロース生産菌が生産するセルロースであり、アセトバクター属、シュードモナス属、アグロバクテリウム属等に属する細菌から産生される非常に微細な繊維状セルロースである。 The fermented cellulose used in the present invention is a cellulose produced by a cellulose-producing bacterium, and is a very fine fibrous cellulose produced from bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, and the like.
本発明では、好ましくは当該発酵セルロースが高分子物質と複合化された、発酵セルロース複合体を使用できる。複合化に使用される高分子物質は、食品に使用可能な高分子物質であれば特に限定されず、例えば、キサンタンガム、ガラクトマンナン、カルボキシメチルセルロース（ＣＭＣ）とその塩、タマリンド種子ガム、ペクチン、アラビアガム、トラガントゴム、カラヤガム、ガティガム、カラギナン、寒天、アルギン酸とその塩、ジェランガム、カードラン、プルラン、大豆多糖類、サイリウムシードガム、グルコマンナン、キチン、キトサン等が挙げられる。 In the present invention, a fermented cellulose composite in which the fermented cellulose is preferably combined with a polymer substance can be used. The polymer substance used for the complex is not particularly limited as long as it is a polymer substance that can be used in foods. For example, xanthan gum, galactomannan, carboxymethylcellulose (CMC) and salts thereof, tamarind seed gum, pectin, arabic Examples include gum, tragacanth gum, karaya gum, gati gum, carrageenan, agar, alginic acid and its salts, gellan gum, curdlan, pullulan, soybean polysaccharide, psyllium seed gum, glucomannan, chitin, chitosan and the like.
好ましくは、キサンタンガム、ガラクトマンナン、並びにカルボキシメチルセルロース（ＣＭＣ）またはその塩が挙げられる。ガラクトマンナンとして好ましくはグァーガムが、ＣＭＣの塩としてナトリウム塩が挙げられ、本発明では特に、グァーガムと、ＣＭＣ又はその塩を用いて複合化された発酵セルロースや、キサンタンガムとＣＭＣ又はその塩を用いて複合化された発酵セルロースを好適に使用できる。発酵セルロースを高分子物質と複合化させる技術は、例えば、特開平９−１２１７８７号公報に開示されており、微生物培養に用いる培地中に高分子物質を添加する方法や発酵セルロースのゲルを高分子物質の溶液に浸漬させる方法によって複合化が可能である。 Preferably, xanthan gum, galactomannan, and carboxymethyl cellulose (CMC) or a salt thereof are used. The galactomannan is preferably guar gum, and the salt of CMC is a sodium salt. In the present invention, in particular, guar gum and fermented cellulose complexed with CMC or a salt thereof, xanthan gum and CMC or a salt thereof are used. Complexed fermented cellulose can be suitably used. A technique for complexing fermented cellulose with a polymer substance is disclosed, for example, in JP-A-9-121787, and a method of adding a polymer substance to a medium used for microbial culture or a gel of fermented cellulose as a polymer Compounding is possible by a method of immersing in a solution of a substance.
かかる高分子物質と複合化された発酵セルロースは商業上入手可能であり、例えば三栄源エフ・エフ・アイ株式会社製の「サンアーティスト［登録商標］ＰＧ（グァーガムおよびＣＭＣのナトリウム塩と発酵セルロースとの複合体の製剤）」、「サンアーティスト［登録商標］ＰＸ（キサンタンガムおよびＣＭＣのナトリウム塩と発酵セルロースとの複合体の製剤）」などを挙げることができる。 Fermented cellulose complexed with such a polymer substance is commercially available. For example, “San Artist [registered trademark] PG (Guar gum and CMC sodium salt and fermented cellulose are manufactured by San-Ei Gen FFI Co., Ltd. And "Sun Artist [registered trademark] PX (complex preparation of xanthan gum and CMC sodium salt and fermented cellulose)".
上記寒天に対する発酵セルロースの添加量としては、寒天１００質量部に対して、発酵セルロースを１０〜２００質量部、好ましくは３０〜１００質量部添加することが望ましい。 As addition amount of the fermented cellulose with respect to the said agar, it is desirable to add 10-200 mass parts of fermented cellulose with respect to 100 mass parts of agar, Preferably it is 30-100 mass parts.
本発明では上記寒天及び発酵セルロースに加えて、カラギナン及び／又はジェランガムを併用することを特徴とする。カラギナン及び／又はジェランガムを併用しなかった場合は、十分な保形性が担保できない上、離水が発生するといった問題を抱える。 In the present invention, carrageenan and / or gellan gum is used in combination with the agar and fermented cellulose. When carrageenan and / or gellan gum are not used in combination, sufficient shape retention cannot be ensured and water separation occurs.
カラギナンは、紅藻類海藻から抽出，精製される天然高分子物質で、ガラクトース，３，６アンヒドロガラクトースを主成分とする分子量１００，０００〜５００，０００の多糖類である。分子内の半エステル型の硫酸基は、他の天然ガム質等には見られないカラギナン特有のものである。カラギナンは硫酸基の結合位置およびアンヒドロ糖の有無によって主としてカッパ型、イオタ型、及びラムダ型の３種類に分類される。本発明では、いずれのカラギナンを使用することも可能であるが、好ましくはイオタ型のカラギナンを使用する。一般的に商業上入手可能なイオタカラギナン製剤としては、三栄源エフ・エフ・アイ株式会社製の「カラギニンＣＳＩ−１（Ｆ）」等を例示できる。 Carrageenan is a natural high molecular weight substance extracted and purified from red seaweed seaweed, and is a polysaccharide having a molecular weight of 100,000 to 500,000, mainly composed of galactose and 3,6 anhydrogalactose. The half ester sulfate group in the molecule is unique to carrageenan that is not found in other natural gums. Carrageenans are mainly classified into three types, kappa type, iota type, and lambda type, depending on the position of the sulfate group and the presence or absence of an anhydro sugar. In the present invention, any carrageenan can be used, but iota type carrageenan is preferably used. Examples of iota carrageenan preparations that are generally commercially available include “Carrageenin CSI-1 (F)” manufactured by San-Ei Gen FFI Co., Ltd.
ジェランガムは、Sphingomonas elodeaが産出する発酵多糖類である。グルコース、グルクロン酸、グルコースとＬ−ラムノースの４つの糖の反復ユニットが直鎖上に結合したものであり、β１、３結合したグルコースのＣ−６位にアセチル基が１／２残基存在し、Ｃ−２位にグリセリル基が結合しているネイティブ型のジェランガムと、ネイティブ型ジェランガムを脱アセチル化した脱アシル化ジェランガムが存在する。
本発明では、いずれのジェランガムも使用可能であるが、保形性改良の目的に好ましくは、脱アシル型ジェランガムを使用できる。また、ネイティブジェランガムは、喫食時に加温される高タンパク質ゲル状食品の離水防止の目的に好適に使用できる。
各々のジェランガム製剤は、商業上入手することができ、例えば、脱アシル型ジェランガム製品として「サンサポート［登録商標］Ｋ−Ｓ（Ｆ）」、ネイティブジェランガムとして「ケルコゲル［ＣＰケルコ社登録商標］ＨＭ」を例示できる。
Gellan gum is a fermented polysaccharide produced by Sphingomonas elodea . Four repeating units of glucose, glucuronic acid, glucose and L-rhamnose are linked in a straight chain, and there is a half residue of acetyl group at the C-6 position of β1,3 linked glucose , Native gellan gum in which a glyceryl group is bonded to the C-2 position, and deacylated gellan gum obtained by deacetylating native gellan gum.
In the present invention, any gellan gum can be used, but for the purpose of improving the shape retention, deacylated gellan gum can be preferably used. Native gellan gum can be suitably used for the purpose of preventing water separation of a high protein gel food heated during eating.
Each gellan gum formulation is commercially available, for example “Sun Support® KS (F)” as a deacylated gellan gum product and “Kelcogel [CP Kelco® registered trademark] HM as native gellan gum. Can be exemplified.
寒天に対する、カラギナン及び／又はジェランガムの添加量は、好ましくは寒天１００質量部に対して１〜２００質量部、更に好ましくは５〜１５０質量部である。 The amount of carrageenan and / or gellan gum to be added to agar is preferably 1 to 200 parts by weight, more preferably 5 to 150 parts by weight with respect to 100 parts by weight of agar.
本発明のレトルト殺菌処理されたゲル状食品は、寒天及び発酵セルロースを含有し、更にカラギナン及び／又はジェランガムを含有し、タンパク質含量を６質量％以上に調整する以外は、常法に従って製造可能である。
具体的には、水にタンパク質、寒天及び発酵セルロース、並びにカラギナン及び／又はジェランガム、必要に応じて糖類などの副原料を添加、混合して均質化処理を行った後、容器に充填し、レトルト殺菌処理、冷却処理を行うことで調製できる。
The retort-sterilized gel food of the present invention contains agar and fermented cellulose, further contains carrageenan and / or gellan gum, and can be produced according to a conventional method except that the protein content is adjusted to 6% by mass or more. is there.
Specifically, protein, agar and fermented cellulose, carrageenan and / or gellan gum, and auxiliary materials such as sugars as necessary are added to water, mixed and homogenized, then filled into a container, and retort It can be prepared by sterilizing and cooling.
本発明のゲル状食品は、咀嚼・嚥下困難者の喫食に適した物性も有しており、特に、咀嚼・嚥下困難者用のゲル状食品として有用性が高い。咀嚼・嚥下困難者の喫食に適したゲル状食品に求められる物性としては、第一に保形性（適度なかたさを有すること）が高く、第二に食塊形成性（口中での食品のまとまりやすさ）に優れ、第三に口腔及び咽頭への付着感が小さいことが挙げられるが、本発明のゲル状食品はこれらの物性を満たす。特に、タンパク質含量が高くなると、ゲル状食品の付着感が増大する傾向があるが、本発明のゲル状食品は、タンパク質含量を高めた場合であっても、口腔及び咽頭への付着感が小さいという優れた利点を有する。 The gel food of the present invention also has physical properties suitable for eating people with difficulty in chewing / swallowing, and is particularly useful as a gel food for people with difficulty in chewing / swallowing. The physical properties required of gel foods suitable for eating by those who have difficulty chewing or swallowing are, first of all, high shape-retaining properties (having moderate hardness), and secondly, food mass formation (of food in the mouth) It is excellent in ease of organizing), and thirdly, the feeling of adhesion to the oral cavity and pharynx is small, but the gel food of the present invention satisfies these physical properties. In particular, when the protein content is high, the adhesion feeling of the gel food tends to increase, but the gel food of the present invention has a low adhesion feeling to the oral cavity and pharynx even when the protein content is increased. It has an excellent advantage.
以下に、実施例を用いて本発明を更に詳しく説明する。ただし、これらの例は本発明を制限するものではない。なお、実施例中の「部」「％」は、それぞれ「質量部」「質量％」、文中「＊」印は、三栄源エフ・エフ・アイ株式会社製、文中「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを意味する。 Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.
実験例１ レトルト殺菌処理された高タンパク質ゲル状食品の調製
表１の処方に基づき、高タンパク質ゲル状食品を調製した。
具体的には、水に香料、色素以外の原料の粉体混合物を添加し、８０℃で１０分間撹拌した。次いで香料、色素を添加し、水にて全量が１００質量％となるよう補正した。１５ＭＰaの条件で均質化処理を行い、容器に充填し、１２１℃で２０分間レトルト殺菌処理した。８℃で１時間冷却し、その後５℃で一晩冷蔵することで、高タンパク質のゲル状食品を調製した。
得られたゲル状食品について、保形性、付着感、食塊形成性、食感等を評価した。結果を表２に示す。
Experimental Example 1 Preparation of Retort Sterilized High Protein Gel Food A high protein gel food was prepared based on the formulation in Table 1.
Specifically, a powder mixture of raw materials other than fragrances and pigments was added to water and stirred at 80 ° C. for 10 minutes. Subsequently, the fragrance | flavor and the pigment | dye were added and it corrected so that the whole quantity might be 100 mass% with water. Homogenization was performed under conditions of 15 MPa, the container was filled, and retort sterilization was performed at 121 ° C. for 20 minutes. A high protein gel food was prepared by cooling at 8 ° C. for 1 hour and then refrigeration at 5 ° C. overnight.
About the obtained gelatinous food, shape retention property, adhesion feeling, bolus formation property, food texture, etc. were evaluated. The results are shown in Table 2.
注１）発酵セルロース２０質量％含有、カルボキシメチルセルロースナトリウム及びグァーガムとの複合体製剤を用いた。 Note 1) A composite preparation containing 20% by mass of fermented cellulose, sodium carboxymethylcellulose and guar gum was used.
＜評価基準＞
保形性：保形性が高いものから+++＞++＞+＞±＞−の５段階で評価した。
付着感：付着感が弱いものから順に、５段階で評価した。
（付着感がない）−＜±＜+＜++＜++＜+++（付着感が強い）
食塊形成性：食塊形成性が高いものから+++＞++＞+＞±＞−の５段階で評価した。
<Evaluation criteria>
Shape retention: From the one with high shape retention, the evaluation was made in five stages: +++>++>+>±> −.
Adhesion feeling: Evaluation was made in five stages in order from the one having a weak adhesion feeling.
(No adhesion)-<± <+ <++ <++ <+++ (strong adhesion)
Bolus forming ability: Evaluation was made in five steps from +++>++>+>±> − in terms of high bolus forming ability.
寒天と発酵セルロースに加えて、イオタカラギナンを併用した実施例１は、タンパク質含量が１０質量％と極めて高いにも関わらず、ゲル食感で十分な保形性を有するゲル状食品であった。また、タンパク質の凝集、沈殿や離水もみられなかった。更には、食した際に食塊が口中でばらけることもなく、良好な食塊形成性を有し、かつ付着感もなく、咀嚼・嚥下困難者用ゲル状食品として極めて優れた物性を有していた。
一方、寒天と発酵セルロースのみを併用した比較例１は、一定の保形性を有するものの不十分であり、食塊形成性も不十分な上、離水が発生していた。イオタカラギナンに代えて、ローカストビーンガムを併用した比較例２、及びタマリンドシードガムを併用した比較例３は、いずれもペースト食感であり、比較例１よりも更に保形性が低下していた。また、食した際に付着感が強く、ざらつきも感じるものであった。
In addition to agar and fermented cellulose, Example 1 using iota carrageenan in combination was a gel-like food having a gel texture and sufficient shape retention, despite a very high protein content of 10% by mass. In addition, protein aggregation, precipitation and water separation were not observed. In addition, when eaten, the bolus does not disperse in the mouth, has good bolus formation, does not feel sticky, and has excellent physical properties as a gel food for persons with difficulty in chewing / swallowing. Was.
On the other hand, Comparative Example 1 in which only agar and fermented cellulose were used in combination had a certain shape retaining property, but was insufficient, the food mass formation was insufficient, and water separation occurred. Instead of iota carrageenan, Comparative Example 2 in which locust bean gum was used in combination and Comparative Example 3 in which tamarind seed gum was used in combination had a paste texture, and the shape retention was further reduced as compared with Comparative Example 1. . Also, when eating, it had a strong adhesion and felt rough.
実施例２ レトルト殺菌処理された高タンパク質ゲル状食品の調製
表３の処方に基づき、高タンパク質ゲル状食品を調製した。
具体的には、水に香料、色素、乳酸カルシウム（５水和物）以外の原料の粉体混合物を添加し、８０℃で１０分間撹拌した。次いで香料、色素、少量の水に溶解させた乳酸カルシウムを添加し、水にて全量が１００質量％となるよう補正した。１５ＭＰaの条件で均質化処理を行い、容器に充填し、１２１℃で２０分間レトルト殺菌処理した。８℃で１時間冷却し、その後５℃で一晩冷蔵することで、高タンパク質のゲル状食品を調製した。
Example 2 Preparation of high protein gel food subjected to retort sterilization Based on the formulation in Table 3, a high protein gel food was prepared.
Specifically, a powder mixture of raw materials other than a fragrance, a pigment, and calcium lactate (pentahydrate) was added to water and stirred at 80 ° C. for 10 minutes. Subsequently, a fragrance | flavor, a pigment | dye, and the calcium lactate dissolved in a small amount of water were added, and it correct | amended so that the whole quantity might be 100 mass% with water. Homogenization was performed under conditions of 15 MPa, the container was filled, and retort sterilization was performed at 121 ° C. for 20 minutes. A high protein gel food was prepared by cooling at 8 ° C. for 1 hour and then refrigeration at 5 ° C. overnight.
注２）脱アシル型ジェランガム４２質量％含有、クエン酸三ナトリウム及びデキストリンとの製剤を用いた。 Note 2) A preparation containing 42% by mass of deacylated gellan gum, trisodium citrate and dextrin was used.
得られた高タンパク質ゲル状食品は、ゲル食感で十分な保形性を有するゲル状食品であった。また、タンパク質の凝集、沈殿や離水もみられなかった。更には、食した際に食塊が口中でばらけることもなく、良好な食塊形成性を有し、かつ付着感もなく、咀嚼・嚥下困難者用ゲル状食品として極めて優れた物性を有していた。 The obtained high protein gel food was a gel food having a gel texture and sufficient shape retention. In addition, protein aggregation, precipitation and water separation were not observed. In addition, when eaten, the bolus does not disperse in the mouth, has good bolus formation, does not feel sticky, and has excellent physical properties as a gel food for persons with difficulty in chewing / swallowing. Was.
Claims (3)
The high protein gel food according to claim 1 or 2, wherein the amount of fermented cellulose added is 10 to 200 parts by mass with respect to 100 parts by mass of agar.
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