JP7576144B1 - Jelly Food - Google Patents

Abstract

[Problem] There has been no jelly food with a high protein content and a neutral pH up to now. Furthermore, when producing a jelly with a high protein content and a neutral pH, there have been problems with gelling and poor texture. An object of the present invention is to provide a novel jelly food with a high protein content and a neutral pH. Another object of the present invention is to provide a jelly food with a neutral pH that contains minerals, vitamins and dietary fiber in addition to protein and allows easy nutritional supplementation. [Solution] The above problem has been solved by simultaneously adding magnesium to a jelly food that contains 8% or more by mass of protein and has a pH of 5 to 8 at a product temperature of 20°C. [Selected Figures] None

Description

The present invention relates to a neutral jelly food product containing protein.

Protein-containing jelly foods have traditionally been known as a food source that allows easy intake of energy.

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 which 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.

International Publication No. 2004/010796

As in the above prior art, while there are conventional jelly foods that contain protein and have an acidic pH, there is a need for further development of jelly foods with new taste preferences.

In view of the above problems, an objective of the present invention is to provide a jelly food product that contains protein and has a neutral pH range.
Another object of the present invention is to provide a high-quality jelly food that contains protein and has a neutral pH, more specifically, a jelly food that is well gelled and has a smooth texture.
Furthermore, in developing food that provides a comprehensive daily intake of nutrients (protein, vitamins, minerals, and dietary fiber), there has been no food product that has a neutral pH and is in the form of a jelly.
In view of the above problems, an objective of the present invention is to provide a jelly food product having a neutral pH range that allows a person to comprehensively ingest the nutrients required for one day.

The present inventors have discovered that a jelly food containing a relatively high concentration of protein can be provided with a new palatable taste by adjusting the pH to a neutral range and adding magnesium.
Specifically, the inventors discovered that the gelling and smoothness of the jelly food can be improved by adding magnesium, and thus completed the present invention.

In other words, the present invention, which solves the above problems, is a jelly food that contains 8% by mass or more of protein and magnesium, and has a pH of 5 to 8 at a product temperature of 20°C.

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

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

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.

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

In a preferred embodiment of the present invention, the content of proteins with molecular weights of 10,000 to 40,000 in the jelly food is 30% or less of the total protein.

In a preferred embodiment of the present invention, the jelly food contains at least 11 kinds of vitamins, 12 kinds of minerals including magnesium, and dietary fiber in a packaged amount equivalent to one meal,
The content of 11 or more kinds of vitamins and 12 or more kinds of minerals including magnesium contained in one serving is
Each of these nutrients meets one-third of the daily requirement for adults in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labour and Welfare of Japan.

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

In a preferred embodiment of the present invention, the jelly food has a gel strength of 5 to 6000 g when measured at a product temperature of 20° C. by the following method.
(method)
The measurement is performed using a rheometer under the conditions of a cylindrical plunger having 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.

In a preferred embodiment of the present invention, the jelly food is
The carbohydrate content is 12g or less per 100g of food,
The fat content is 2g or less per 100g of food.

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.

According to the present invention, a novel jelly food can be provided.
Specifically, it is possible to provide a jelly food that contains a relatively high concentration of protein and has a neutral pH.
In addition, it is possible to provide a jelly food product that contains a relatively high concentration of protein, has a neutral pH, and is of good quality. More specifically, it is possible to provide the jelly food product that has good gelation and a smooth texture.
Furthermore, according to the present invention, a jelly food product having a neutral pH range and capable of providing a comprehensive intake of nutrients required for one day can be provided.

The following describes an embodiment of the present invention to aid in understanding the present invention. Note that the following embodiment is an example of the present invention, and can be modified as appropriate within the scope of the claims.

<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.

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.
Since the jelly food is packed in the spouted pouch container, the jelly food can be expelled from the spout by gripping or pushing the outside of the container with the hand, and can be eaten as if drinking.
When the food is packed in a spouted pouch container, the texture can be evaluated in particular by the feel on the tongue when sucking the food out of the spout.
In addition, the gel strength of the jelly food of the present invention may be adjusted, and the jelly food may be formed into a bar shape and then packaged in a container. In this case, the container is preferably flexible.

The spout-equipped pouch container can be, for example, a bag-shaped container made of a flexible sheet formed by laminating a plastic film and a metal foil, and equipped with a straw (see Patent Nos. 3663084, 3477396, and 3659775).

Here, the amount of one 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 one serving of the jelly food can be appropriately set, but can usually 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.

The jelly food of the present invention preferably has a pH of 5 or more, more preferably 5.4 or more, more preferably 5.8 or more, more preferably 6 or more, more preferably 6.1 or more, more preferably 6.5 or more, at a product temperature of 20° C. In addition, the pH of the jelly food of the present invention is preferably 8.5 or less, more preferably 8 or less, more preferably 7.8 or less, more preferably 7.5 or less, more preferably 7.3 or less, or may be 7 or less, at a product temperature of 20° C.
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, the range of 5.4 to 7.4 is particularly preferable.
The pH is a value measured in a gelled state, and can be measured by a conventional method.

The gel strength of the jelly food of the present invention is defined as the gel strength when measured under the following conditions, and for example, when packed in a spouted pouch container, 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, the gel strength of the jelly food of the present invention, for example, when packed in a spouted pouch container, 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.
The gel strength of the jelly food of the present invention, for example, when formed 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, more preferably 4000 g or more. The gel strength of the jelly food of the present invention, for example, when formed into a rod shape and packaged in a container, is preferably 6000 g or less, more preferably 5000 g or less, more preferably 4500 g or less.
(Conditions for measuring gel strength)
Measurements are performed using a rheometer (Sun Scientific: CR-500DX) 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. Measurements are performed at 20°C. The maximum load within a penetration depth of 15 mm can be regarded as the gel strength. Measurements are performed under conditions in which the sample size is larger than the diameter of the plunger, and the height is also larger than the penetration depth. For example, a sample filled in a container with a diameter of 72 mm and a height of 26.7 mm can be used.

<Ingredients>
A preferred form for each component contained in the jelly food of the present invention will now be described.
In this specification, the content (concentration) of each component refers to the mass of the composition (edible portion) contained in a container, and does not include the mass of the container.
In addition, in this specification, the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labor and Welfare of Japan means the contents described in the 2020 edition.
The content of each component in the jelly food can be confirmed by measuring and calculating the amount of nutrients contained in the jelly food of the present invention by a conventional method. It can also be calculated from the blending amounts of the raw materials of the jelly food.

Magnesium 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, 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.

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

The magnesium may be contained as a poorly 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 poorly soluble salt. Note that the salt referred to here also includes compounds containing oxides and hydroxides.
The poorly soluble or water-soluble salts include divalent magnesium salts, while the poorly soluble salts include magnesium oxide, magnesium carbonate, and magnesium phosphate, and the water-soluble salts include magnesium sulfate.
The jelly food of the present invention contains magnesium, preferably as magnesium oxide, and also preferably in the form of a combination of magnesium oxide and magnesium sulfate.

As the raw material of magnesium, a sparingly soluble or water-soluble salt of magnesium that is usually commercially available for food use can be used.
The magnesium raw material can be blended so as to satisfy the magnesium content required for the jelly food of the present invention described above.

- 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, particularly preferably 12.5 g or more per 100 g of food, and is 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.

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 food.
When multiple types of proteins are contained, the total protein content of the entire food 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 more preferably 13% by mass or more.

The jelly food of the present invention, in a packaged form equivalent to one serving, can contain protein so as to satisfy one-third of the recommended daily intake amount (65 g) for adults in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labour and Welfare of Japan.
The protein content in 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, more preferably 21 g or more. The upper limit of the protein content in 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, more preferably 25 g or less.

The protein contained in the jelly food of the present invention may be of animal or vegetable origin as a raw material. For example, one or more proteins selected from the group consisting of soy protein, whey protein, and collagen are preferably used. Preferably, the protein contains soy protein or whey protein. Also preferred is a form containing soy protein or whey protein and collagen.

The protein contained in the jelly food of the present invention is preferably a product of decomposition of the above-mentioned raw material, and preferably includes one or more selected from the group consisting of enzyme-treated soy protein, whey protein hydrolysate (WPH), and collagen peptide.
Preferably, it contains enzyme-treated soy protein or whey protein hydrolysate (WPH). Also preferred is a form containing enzyme-treated soy protein or whey protein hydrolysate (WPH) and collagen peptide.
The decomposition product may be produced by decomposing the raw material through an enzymatic treatment to reduce the molecular weight of the raw material, or a commercially available decomposition product of a protein may be used.
The use of the decomposition product can improve the liquid properties (solubility and viscosity) of proteins in jelly foods, and can also improve the gelling and texture of jelly foods with a neutral pH.

The protein contained in the jelly food of the present invention is preferably such that the content of soy protein and/or whey protein (including their hydrolysis products) is 20% by mass or more, more preferably 30% by mass, more preferably 40% by mass or more, more preferably 50% by mass or more, based on the total protein. Also, 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, more preferably 60% by mass or less, based on the total protein.
In addition, in the case of a form containing soy protein and/or whey protein (including decomposition products thereof) and collagen (including decomposition products thereof), the following forms are also preferred.
When the total mass of soy protein and/or whey protein (including their decomposition products) is taken as 1, the mass of collagen (including their decomposition products) is 1.3 or less, preferably 1.0 or less, and more preferably 0.8 or less.
From the viewpoint 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 even more preferably 75 or more.

The protein contained in the jelly food of the present invention preferably contains 30% or less, more preferably 25% or less, more preferably 23% or less of the total protein, of proteins having a molecular weight of 10,000 to 40,000. The protein contained in the jelly food of the present invention preferably contains 10% or more, more preferably 15% or more, more preferably 19% or more of proteins having a molecular weight of 10,000 to 40,000.
The protein contained in the jelly food of the present invention can be preferably one that has been appropriately decomposed so as to have the above-mentioned molecular weight.
By setting the molecular weight of the protein within the above range, the gelling of the jelly food of the present invention can be improved, and further, the texture of the jelly food can be made smooth.

In the protein contained in the jelly food of the present invention, the content of proteins having a molecular weight of 1000 or less is preferably 13 to 30%, more preferably 13 to 25%, based on the total protein amount.
In the protein contained in the jelly food of the present invention, the content of protein having a molecular weight of 1,000 or more and 2,500 or less 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 or more and 5,000 or less is preferably 10 to 30%, more preferably 12 to 30%, and 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 or more and 10,000 or less 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 or more and 20,000 or less 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.
The content ratio of the protein of each molecular weight is a value 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.
The molecular weight distribution can be measured by a conventional method or by the following method.
Methods
1. Add ultrapure water to each sample to make the concentration 1% (w/w) and mix using a vortex mixer.
2. Centrifuge (20,400 G, 20° C., 5 minutes), dilute the supernatant 10-fold (v/v) with the mobile phase, mix using a vortex mixer, and pass through a filter with 0.22 μm openings to prepare a sample for analysis.
3. The standard and the above analytical sample, which have been prepared to appropriate concentrations, 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 guardcolumn 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)

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 magnesium of 1. In addition, 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 magnesium of 1.
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 magnesium of 1. In addition, 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 magnesium of 1.
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. In addition, the mass ratio of protein to magnesium is preferably 60 or less, more preferably 58 or less, per 1 magnesium.

Vitamins The jelly food of the present invention may contain 11 or more types of vitamins.
Examples of such vitamins include fat-soluble vitamins and water-soluble vitamins.
The jelly food of the present invention particularly preferably contains 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.

The jelly food of the present invention can contain, in a packaged form equivalent to one meal, at least eleven or more types of vitamins selected from the group consisting of the vitamins described above, 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 standard value of one-third of the daily intake of the above vitamins for adults in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labor and Welfare of Japan is as follows: The vitamin content of the jelly food of the present invention can be set as a standard of at least the following values.
・Vitamin A (recommended amount 283.3 μg), vitamin B1 (recommended amount 0.47 mg), vitamin B2 (recommended amount 0.53 mg), vitamin B6 (recommended amount 0.47 mg), vitamin B12 (recommended amount 0.8 μg), niacin (recommended amount 5 mg), vitamin D (estimated amount 2.8 μg), vitamin E (recommended amount 2 μg), folic acid (recommended amount 80 μg), pantothenic acid (recommended amount 1.67 mg), vitamin C (recommended amount 33.3 mg), biotin (recommended amount 16.7 μg), vitamin K (recommended amount 50 μg)

As the raw material of the vitamins, a vitamin mix or the like that is usually commercially available for food use can be used.
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.

Minerals The jelly food of the present invention can contain 12 or more types of minerals including magnesium.
The minerals are preferably those listed in the "Dietary Reference Intakes for Japanese." More preferably, the minerals include macrominerals whose recommended or estimated daily amount is about 100 mg or more in the "Dietary Reference Intakes for Japanese," and trace minerals whose recommended or estimated daily amount is about 100 mg or less.
Examples of such macrominerals include potassium, calcium, magnesium, and phosphorus.
Examples of such trace minerals include iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum.
The jelly food of the present invention can particularly preferably contain, in addition to magnesium, zinc, potassium, calcium, chromium, selenium, iron, copper, manganese, molybdenum, iodine, and phosphorus.

The jelly food of the present invention can contain, in a packaged form equivalent to one meal, 12 or more types of the minerals, including at least magnesium, each of which satisfies one-third of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labour and Welfare of Japan.
The recommended daily intake amount for adults of the above minerals, including magnesium, in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labor and Welfare of Japan is as follows: The content of the minerals, including magnesium, in the jelly food of the present invention can be determined based on the following values.
・Zinc (recommended amount 3.7mg), potassium (approximate amount 833.3mg), calcium (recommended amount 266.7mg), chromium (approximate amount 3.3μg), selenium (recommended amount 10μg), iron (recommended amount (for women with menstruation) 3.5mg), copper (recommended amount 0.3mg), magnesium (recommended amount 113.3mg), manganese (approximate amount 1.3mg), molybdenum (recommended amount 10μg), iodine (recommended amount 43.3μg), phosphorus (recommended amount 333mg)
In addition, 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.

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, the minerals may be contained preferably as sparingly soluble salts. The salts referred to here include compounds including oxides and hydroxides.
The sparingly soluble or water-soluble salts include monovalent or divalent salts of the above minerals, such as phosphates, lactates, chlorides, pyrophosphates, or gluconates of the above minerals.
The minerals may be contained in the form of mineral yeast, which is obtained by incorporating the minerals into yeast. Here, the macrominerals may be contained preferably as phosphates, lactates, or chlorides. The trace minerals may be contained preferably as pyrophosphates, gluconates, or mineral yeasts.

The approximate amounts of each mineral ingredient are as follows:
Of the macrominerals, calcium may be contained in the form of calcium sulfate, tricalcium phosphate, calcium lactate, etc., and preferably in the form of tricalcium phosphate or calcium lactate.
When tricalcium phosphate is included, the recommended amount of the raw material is 0.5 to 0.6% by mass based on the total food.
When calcium lactate is included, the recommended amount of the raw material to be used is 0.2 to 0.3% by mass based on the total food product.
Of the macrominerals, potassium may be contained in the form of dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tripotassium phosphate, potassium lactate, potassium chloride, etc., and preferably in the form of potassium lactate or potassium chloride.
When potassium lactate is used as the ingredient, the recommended amount is 2 to 3% by mass of the entire food. When potassium chloride is used as the ingredient, the recommended amount is 1 to 1.5% by mass of the entire food.

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

As the raw materials for each of the minerals, salts of each of the minerals and mineral yeasts that are usually commercially available for food use can be used.
The raw materials for each of the above minerals can be blended so as to satisfy the mineral content requirements for the jelly food of the present invention described above.

Dietary Fiber The jelly food of the present invention may contain dietary fiber.
The dietary fiber may be water-soluble dietary fiber. The dietary fiber is preferably low molecular weight dietary fiber. Here, low molecular weight dietary fiber has a weight average molecular weight of 3000 or less. Examples of low molecular weight dietary fiber include indigestible oligosaccharides, cyclonigerosyl nigerose, polydextrose, and indigestible dextrin. Cyclonigerosyl nigerose and maltosyl trehalose are particularly preferred.

The jelly food of the present invention, in a packaged form equivalent to one serving, can contain the dietary fiber in an amount sufficient to satisfy one-third (7 g) 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 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, more preferably 9 g or more per 100 g of food.
Furthermore, the dietary fiber content in one serving 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.
Here, 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 well as the dietary fiber derived from the carbohydrates, proteins and gelling agents contained in the jelly food, in addition to the dietary fiber blended as an ingredient.

As the dietary fiber, a commercially available dietary fiber material can be used as a raw material.
The dietary fiber raw material can be blended so as to satisfy the dietary fiber content requirement in the jelly food of the present invention described above.
The amount of the dietary fiber raw material to be 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.

<Optional ingredients>
Gelling Agent The jelly food of the present invention contains a gelling agent.
The gelling agent is preferably 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, and more preferably one or more selected from agar, xanthan gum, locust bean gum, glucomannan, and native gellan gum.

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

When the jelly food of the present invention is formed into a rod shape and packaged in a container, the agar content is preferably 0.01 mass% or more, more preferably 0.05 mass% or more, and more preferably 0.1 mass% or more, of the total food.
In addition, the content of the agar in the entire food is preferably 4 mass% or less, more preferably 3.5 mass% or less, more preferably 3 mass% or less, more preferably 2 mass% or less, more preferably 1.5 mass% or less, more preferably 1.0 mass% or less, more preferably 0.5 mass% or less, even more preferably 0.2 mass% or less, more preferably 0.15 mass% or less, and particularly preferably 0.12 mass% or less.

When the jelly food of the present invention is in a form to be filled in a pouch container with a spout, the total content when containing one or more types of 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, based on the total mass of the food.
Furthermore, when one or more types of gelling agents are contained, the total content is 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. By setting the blending amount of the gelling agent within the above range, a jelly food with a preferred texture can be obtained.

When the jelly food of the present invention is formed into a rod 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.
Furthermore, when one or more types of gelling agents are contained, the total content 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.

The jelly food of the present invention may contain any other ingredients that are typically used in jelly foods, except for the above-mentioned ingredients, as long as the effects of the present invention are not impaired. Examples of such optional ingredients include jelly food additives, oils and fats, sweeteners, antioxidants, antioxidant aids, stabilizers, emulsifiers, etc.

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, more preferably 11.5 g or less per 100 g of food.
Furthermore, 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.
In addition, 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 food.

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, 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.
In addition, 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 food.

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 calorie content per serving of the jelly food of the present invention is preferably 300 kcal or less, more preferably 250 kcal or less, more preferably 230 kcal or less, more preferably 225 kcal or less, more preferably 224 kcal or less.

As described above, the jelly food of the present invention, in a packaged form equivalent to one meal, can contain protein, vitamins, minerals including magnesium, and dietary fiber so as to meet one-third of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labour and Welfare of Japan.
For this reason, the jelly food of the present invention can be preferably used to replenish proteins, vitamins, minerals including magnesium, dietary fiber, and the like that are lacking in a daily diet.
For the reasons stated above, the jelly food of the present invention is preferably in a form low in carbohydrates, lipids and calories.

<Production Method>
The jelly food of the present invention can be produced by a conventional method.
Preferably, the method includes a protein component preparation step of mixing protein raw materials, a preparation step of mixing the protein component with other components to prepare a jelly, a filling step of filling a container with the jelly, and a heat sterilization step of the containerized jelly obtained by a conventional method. The heat sterilization step is preferably a retort heating step by applying pressure and heat.
The jelly food of the present invention has a neutral pH, and therefore is particularly useful for sterilization by heating, preferably by pressurization or heating. The jelly food of the present invention has good gelation and texture even when heated and pressurized. In addition, the flavor is not easily deteriorated.
The heating temperature is preferably 90° C. or higher, more preferably 100° C. or higher, and even more preferably 125° C. or higher. The heating time is preferably 10 minutes or longer, 15 minutes or longer, 20 minutes or longer, and even more preferably 25 minutes or longer.

Here, the preparation step may include a heating step of warming or heating the raw material.
For example, the raw materials other than the gelling agent are heated to about 40 to 50°C, stirred and mixed, and then mixed with the 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 and dispersing them in the solution, followed by heating.

<Production Example 1>
The ingredients shown in Table 1 were mixed to prepare the jelly food of the present invention.
The adjustment was carried out in the following procedure.
A. Preparation of Protein Solution Protein, an emulsifier, and water were placed in a container so that the protein content was 45% by mass, and homogenized with a homogenizer.
B. Preparation of Jelly (1) Put a predetermined amount (small amount) of water into a stainless steel beaker, and while mixing with a stirrer, add and dissolve the protein solution, dietary fiber, oils and fats, carbohydrates, vitamins, and minerals prepared in A above.
(2) Put a specified amount of water into another stainless steel beaker, add the gelling agent, prepare a 20% solution of the gelling agent, and stir to disperse it.
(3) Heat the beaker (1) to 45°C and heat the beaker (2) to 93°C for 1 minute.
(4) Add the gelling agent dispersion (2) to the beaker (1) and stir well (by hand).
(5) (4) is filled into retort cups in amounts of 60 to 70 g each.
(6) The pouches filled with the jelly are subjected to retort sterilization (125°C, 25 minutes).

The nutrient content (per 100 g) of the obtained jelly food is shown in Table 2.
The contents of protein, 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 including magnesium (magnesium, calcium, potassium, manganese, chromium, selenium, zinc, copper, iron, molybdenum, iodine, phosphorus), and dietary fiber contained in one serving of the obtained jelly food each met one-third of the recommended daily intake for adults in the "Dietary Reference Intakes for Japanese" issued by the Ministry of Health, Labor and Welfare of Japan. Note that the dietary fiber values included those derived from dietary fiber raw materials and those derived from other than dietary fiber raw materials, such as soy protein.

Thereafter, the gelling and texture (smoothness) of the jelly food were evaluated for each test example. The evaluation was carried out by a panel of five experts, and the evaluation was decided by consensus among the five experts.
The evaluation criteria are as follows. A score of 4 or more was considered a pass for gelation, and a score of 3 or more was considered a pass for texture. Each test example below was performed by appropriately changing the blending amounts of ingredients and nutrients contained in 100 g of the jelly food of the present invention shown in Tables 1 and 2.
Gelation: 5 - The whole is gelled evenly. 4 - Some parts are liquid or the gel has separated, but the gelling is mostly good. 3 - About half is gelled. 2 - Mostly liquid or the gel has separated, with only a small part being gelled evenly. 1 - All liquid. Texture: 5 - Smooth. 4 - Slightly rough, but good. 3 - Slightly rough, but within the acceptable range. 2 - Rough. 1 - Powdery and very rough.

In addition, in the following tables, the values for protein, etc. indicate the amount of nutrients per 100 g of food.
In addition, in each table below, the nutritional values of calories, vitamins, minerals, and dietary fiber of the produced jelly foods are the same as those described in Table 2.
In addition, the nine types of minerals in each table below indicate that manganese, chromium, selenium, zinc, copper, iron, molybdenum, iodine, and phosphorus were contained in the same amounts of nutrients as those in Table 2.
In addition, the 11 types of vitamins in the table 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 included in the same amounts of nutrients as those in Table 2.
In addition, in each test example, the magnesium content in the produced jelly food was 10 mg or more per 100 g of the food.

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 peptides, 10.4%
・WPH, 23.2%

<Test Example 1>
The effect of pH on jelly foods was confirmed.
A jelly food was produced using the nutritional components in Table 2 (excluding biotin and vitamin B1). The composition and results are shown in Table 3 (hereinafter, in each table, when the same raw materials 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 caused poor gelation (Comparative Example 1-1 was in a nearly liquid state, and texture evaluation was not possible).

<Test Example 2>
The effects of the types and combinations of minerals on jelly foods were confirmed. The results are shown in Table 4. Test Example 2 showed that when magnesium was included, the gelation and texture of the jelly were improved.

<Test Example 3>
Regarding the types of minerals, calcium, potassium, and magnesium were changed 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 showed that a jelly food with good gelling and texture could be obtained even if calcium, potassium, and magnesium were changed to water-soluble salts such as calcium lactate, potassium chloride, and magnesium sulfate, respectively.

<Test Example 4>
A test was conducted on the required amount of magnesium. In Example 4-1, the magnesium content was changed to 1/3 times the blending amount in Table 2 (21.7 mg/100 g of jelly food), and in Example 4-2, the magnesium content was changed to 1.3 times the blending amount in Table 2 (84.5 mg/100 g of jelly food). The results are shown in Table 6. The results show that a jelly food with good gelling and texture can be obtained even when the magnesium content is in the range of 21.7 to 84.5 mg per 100 g. In addition, from the results of Test Examples 2 and 4, it was considered that magnesium contributes to improving the gelling and texture of jelly foods with high protein content and neutral pH.

<Test Example 5>
We investigated the effects of different protein ingredients on jelly foods.
The results are shown in Table 7. It was shown that the gelation and texture of the jelly were good even when the type of protein was changed. It was also shown that the gelation and texture of the jelly were good even when soy protein or WPH was used alone.

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

Claims (10)

Contains 10% by mass or more of protein and magnesium,
the magnesium being as magnesium oxide, magnesium carbonate, magnesium phosphate, or magnesium sulfate;
The magnesium content is 15 mg or more per 100 g of food,
the protein is a degradation product,
The pH at a product temperature of 20°C is 5 to 8.
The gel strength measured at a product temperature of 20°C by the following method is 5 to 6000 g.
Jelly food.
(method)
The measurement is performed using a rheometer under the conditions of a cylindrical plunger having 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. The magnesium content is 340 mg or less per 100 g of food.
The jelly food according to claim 1. The magnesium content is 400 mg or less per serving.
The jelly food according to claim 1. The jelly food according to claim 1, which contains the magnesium as a poorly soluble salt. The jelly food according to claim 1, characterized in that the protein is one or more selected from the group consisting of soy protein, whey protein, and collagen peptide. The jelly food according to claim 1, in which the protein with a molecular weight of 10,000 to 40,000 accounts for 30% or less of the total protein. The jelly food contains at least 11 kinds of vitamins, 12 kinds of minerals including magnesium, and dietary fiber in a packaged form equivalent to one meal,
The content of 11 or more kinds of vitamins and 12 or more kinds of minerals including magnesium contained in one serving is
The jelly food according to claim 1, each of which 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. The jelly food according to claim 1, which is a retort-heated product. The carbohydrate content is 12g or less per 100g of food,
2. The jelly food according to claim 1, having a lipid content of 2 g or less per 100 g of the food. 2. The jelly food according to claim 1, wherein the calorie content per 100 g of the food is 130 kcal or less.