JP7379451B2 - Gelato-like food containing protein and its manufacturing method - Google Patents

Description

The present invention relates to gelato-like foods (hereinafter referred to as gelato-like foods) that become semi-solid with a sticky texture when naturally thawed at room temperature or in a refrigerated atmosphere after being frozen. This gelato contains triglycerides containing medium chain fatty acids (hereinafter referred to as medium chain fatty acid oil) as constituent fatty acids, and is suitable for athletes after exercise, people aiming to lose weight, and elderly people who want to efficiently replenish their nutrition. related to food products and their manufacturing methods.

In recent years, with the rise in health consciousness, people are becoming more aware of regular exercise and improving their eating habits. Specifically, in order to reduce body fat percentage and increase muscle mass, it is common to ingest protein after exercise and to reduce carbohydrate and fat intake.

On the other hand, with the aging of the population in recent years, foods containing necessary nutrients are attracting attention in order to replenish the nutrients that elderly people tend to lack in their diets. Elderly people tend to consume less food, and are required to ingest an appropriate amount of calories as well as necessary nutrients such as protein and fat in small amounts.

Conventionally, as a method of ingesting protein, a product called "protein" processed into a powder form is dissolved in water and consumed. Protein is flavored with various flavors, but the reality is that it is not something that can be said to taste delicious, and is simply used as a way to ingest protein.

To address these problems, Patent Document 1 describes a method for ingesting protein that includes 10% by weight or more of soybean and/or rice protein, at least one transition metal or transition metal compound, and 2% by weight or more of moisture. A nutritional bar containing the agent is disclosed.

Special Publication No. 2007-508803

However, the nutrition bar described in Patent Document 1 and the like is a food with a solid composition and a high viscosity as a whole, so it is difficult for elderly people to ingest it. In addition, although it is an effective way to ingest protein for athletes after exercise or for people aiming to lose weight, it cannot be said to be a food that satisfies the taste buds.

The present invention was made in view of the above-mentioned problems, and its specific purpose is to enable elderly people to eat safely and deliciously so that they can fully ingest the nutrients they need, while also providing relief after exercise. For athletes and people who aim to lose weight, medium-chain fatty acid oils can ingest necessary nutrients such as protein and satisfy palatability such as taste and aroma.In addition, medium-chain fatty acid oil is difficult to accumulate as body fat The purpose of the present invention is to provide a gelato-like food containing protein that is easily selected by athletes and people who aim to lose weight, and a method for producing the gelato-like food.

The present invention has been devised to achieve the above object. To be more specific, it is a gelato-like food prepared to efficiently ingest nutrients such as protein, and contains whey protein, soy protein, milk components, sugar, and medium-chain fatty acid oil as active ingredients. Includes compositions that are gelato-like foods.

By blending whey protein and soybean protein, the gelato-like food of the present invention can efficiently ingest protein, and does not require the addition of thickeners, gelling agents, thickening stabilizers, etc. , it becomes possible to adjust the texture to have the desired viscosity. In addition, because it contains medium-chain fatty acid oil , it is broken down into energy 4 to 5 times faster than regular vegetable oils, and is less likely to be stored in the body as body fat, making it ideal for athletes and those who want to lose weight. This has the effect of making it a food that people tend to choose.

The present invention includes a gelato-like food in which the milk components are milk and fresh cream, to which a dessert sauce for flavoring is further added.

The gelato-like food of the present invention contains milk and fresh cream as milk ingredients, and furthermore, a dessert sauce is added, so the flavor is similar to gelato, and the overall taste and aroma satisfy palatability. It has the effect of becoming a functional and delicious dessert.

The present invention includes 21.9 to 22.1 mass % of the whey protein and 7.4 mass % of the soybean protein to 100.0 mass % of the gelato-like food body excluding the dessert sauce of the gelato-like food. It includes a composition in which the medium-chain fatty acid oil is blended at a ratio of 20.0 mass % to 21.0 mass% , and only powdered sugar, milk, and fresh cream are blended. .

As mentioned above, the gelato-like food of the present invention uses whey protein, soy protein, and medium-chain fatty acid oil to suppress the degree of adhesion in the oral cavity, while maintaining a sticky and moderate viscosity and smoothness when swallowing. Since the product is formulated with the appropriate formulation, it can be consumed even by elderly people, and at the same time, it has a sensory function that satisfies the palatability of a dessert because the texture is similar to gelato. In addition, unlike regular vegetable oils , medium-chain fatty acid oils have the characteristic of being easily absorbed by water, which allows them to be broken down 4 to 5 times faster than regular vegetable oils, converting into energy and having a nutritional effect, making it easier to eat lean food. It is also effective for elderly people who are unable to obtain sufficient nutritional intake.

The present invention includes a method for producing a gelato-like food that is tailored to efficiently ingest protein for athletes, people who aim to lose weight, and even the elderly. A semi-solidification process in which sugar, milk, fresh cream, and medium-chain fatty acid oil are added in the respective required amounts and mixed in a stand mixer, stirred, and semi-solidified; and the semi-solidified mixture that becomes the gelato-like food. is injected into a container, and then vacuum-packed by adding dessert sauce, which gives various flavors to the gelato-like food, on top of the mixture, and the vacuum-packed product obtained in the vacuum-packing process is placed in a quick freezer. The present invention includes an invention of a method for producing a gelato-like food, which is characterized by comprising a freezing step.

The method for producing gelato-like food of the present invention involves mixing and stirring the required amounts of whey protein, soybean protein, medium-chain fatty acid oil , and other ingredients as appropriate, and then freezing. Not only can the texture be controlled, but the vacuum packaging process also improves transportation convenience.

In the present invention, the gelato-like food is prepared by mixing and stirring the above-mentioned required amounts of whey protein, soybean protein, medium-chain fatty acid oil , and other ingredients as appropriate, and freezing the gelato-like food in a quick freezer. It includes a structure that becomes semi-solid with a sticky texture when thawed naturally in an atmosphere.

The gelato-like food of the present invention has stable physical properties such as a semi-solid sticky texture similar to gelato and a rich flavor by simply leaving it for the required time in a room temperature or refrigerated atmosphere and allowing it to thaw naturally. can get. Furthermore, since it is less likely to liquefy as the temperature rises compared to general frozen desserts and frozen desserts, it maintains a semi-solid state for a relatively long time, making it easier to handle.

The gelato-like food of the present invention is a blend of whey protein and soy protein, which allows for efficient protein intake, and a blend of medium-chain fatty acid oil , which decomposes 4 to 5 times faster than regular vegetable oils and provides energy. This makes it an effective food for athletes, people trying to lose weight, and even the elderly because it has a nutritional effect and is difficult to accumulate in the body as body fat. Furthermore, although it is a protein-containing food, it does not contain additives such as thickeners, gelling agents, or thickening stabilizers, and has a semi-solid, sticky texture similar to gelato and a rich flavor. It also has sensory functions that satisfy palatability as a dessert.

It is a table showing the blending amounts and measurement results of whey protein and soy protein. 1 is a table showing the amount of materials used to manufacture an example of the present invention.

Embodiments of the present invention will be described in detail below. The amount of each ingredient described in the following embodiments is the ratio to the gelato-like food itself, and is the ratio to the state without dessert sauce. In addition, the amount of whey protein blended is the amount blended as whey protein in the process of manufacturing the gelato-like food of the present invention, and does not include the protein contained in milk and fresh cream that are blended in the manufacturing process. .

The protein used in the gelato-like food of the present invention not only enables efficient protein ingestion, but also contributes to making the entire gelato-like food have a semi-solid, sticky texture similar to gelato. However, it has been found that the blended amounts of whey protein and soy protein make a difference in physical properties such as oral adhesion and swallowability, as well as flavor. Therefore, various test measurements were conducted by mixing the blended amounts of whey protein and soy protein with other raw materials such as powdered sugar, milk, fresh cream, and medium-chain fatty acid oil under the conditions shown in Figure 1, stirring, and making it semi-solid. Ta. The results of the above measurements are shown in FIG.

As can be seen from the measurement results in Figure 1, when only whey protein is added, the entire mixture is combined into a semi-solid mixture, but the semi-solid mixture has a caramel-like viscosity and is highly adhesive. It turned out to be true. On the other hand, it was found that when soybean protein was added and the amount added was increased, the adhesion decreased, but a soybean odor and grainy texture were produced. Furthermore, in order to stabilize the physical properties of a food that is also consumed by the elderly, it is necessary to add whey protein at 21.5% to 22.5% by mass and soybean protein to 100% by mass of the gelato-like food itself. It is preferable to use whey protein in a range of 7.0% to 8.0% by mass, whey protein in a range of 21.9% to 22.1% by mass, and soy protein in a range of 7.4% to 7.6% by mass. It is more preferable to use the range.

Furthermore, the gelato-like food of the present invention may employ medium-chain fatty acid oil , which can reduce adhesion in the oral cavity, assist in passing down the throat during swallowing, and can be expected to have a nutritional supplementing effect. Medium-chain fatty acid oil is different from regular vegetable oils, so-called long-chain fatty acids, in that it is easily absorbed by water, and like sugar, it is absorbed from the small intestine and directly decomposed in the liver, so it has a 4 to 5 Because it has the nutritional effect of being broken down twice as quickly and converted into energy, it is effective for elderly people who have a thin diet and are unable to intake sufficient nutrients. Furthermore, as mentioned above, medium-chain fatty acid oils are more easily decomposed than vegetable oils, and therefore are less likely to be accumulated in the body as body fat, making them very effective for athletes and people aiming to lose weight. Considering the above, it is preferable to contain medium chain fatty acid oil at 18.0% by mass to 25.0% by mass, and preferably from 20.0% to 21.0% by mass based on 100% by mass of the gelato-like food body. It is more preferable to do so.

Furthermore, milk and fresh cream may be added as milk components to the gelato-like food of the present invention in order to add a rich flavor that satisfies palatability as a dessert. In order to add that rich flavor, it is necessary to add 20.0% to 28.0% by mass of milk and 10.0% to 18.0% by mass of fresh cream based on 100% by mass of the gelato-like food. It is preferable to use milk in a range of 25.0% to 26.0% by weight, and more preferably to use fresh cream in a range of 15.0% to 16.0% by weight.

The method for producing gelato-like food of the present invention involves adding required amounts of whey protein, soybean protein, powdered sugar, milk, fresh cream, and medium-chain fatty acid oil , mixing with a stand mixer, and stirring to form a slightly hard paste. It becomes semi-solid. The mixture that becomes the main body of the semi-solid gelato-like food is put into a squeezing device, and poured into individual cup-shaped containers for one serving. Further, a dessert sauce such as brown sugar, strawberry, caramel, mango, etc., which adds flavor to the gelato-like food product, is added on top of the mixture and sealed, followed by vacuum packing in packaging units. Then, freeze it at about -20°C in a quick freezer and store it as is.

Next, a method for ingesting the gelato-like food of the present invention will be explained. The gelato-like food product of the present invention is transported in a frozen state. If you let it thaw naturally for about 6 hours in the refrigerated atmosphere of a household refrigerator, its physical properties such as stickiness and roughness will become milder, making it the best state to eat. Furthermore, the gelato-like food of the present invention that has been transported in a frozen state can be naturally thawed in a normal temperature atmosphere (room temperature), and although the natural thawing time varies depending on the room temperature, it is generally ready to eat in 1 to 2 hours. becomes the state of

As mentioned above, the method of naturally thawing the gelato-like food at the time of eating has been described, but even if the gelato-like food of the present invention is left to thaw naturally and the temperature rises to about 25 degrees Celsius, the viscosity will be lower, but it will not be as strong as frozen desserts or frozen desserts. It does not liquefy and remains edible. Therefore, athletes and people who aim to lose weight can, for example, take it with them when they exercise and eat it after exercise without strictly controlling the natural thawing time, so it is a very useful method of use. It can be said that it is easy to use.

Examples of the present invention will be described below, but the present invention is not limited to the following examples, and can be implemented with appropriate modifications within the scope of the gist of the invention.

The gelato-like food product was manufactured according to the ratios shown in FIG. The main raw materials used are as follows.
Whey protein and soy protein: Made by Fine Co., Ltd. Medium chain fatty acid oil : “Enequick” made by Nisshin Oilio Group Co., Ltd.
Powdered sugar: Manufactured by Sankisha Co., Ltd. Milk: Manufactured by Kyodo Dairy Co., Ltd. "Nokyo Milk 100% Raw Milk"
Fresh cream: Takanashi Dairy Co., Ltd. "Milk fat content 42.0%"

The raw materials were adjusted and weighed according to the formulation shown in FIG. 2, and a gelato-like food product was produced according to the procedure described below.
First, whey protein, soy protein, powdered sugar, milk, fresh cream, and medium-chain fatty acid oil were added and mixed using a stand mixer, and the mixture was stirred to form a semi-solid paste. Next, the mixture that forms the main body of the gelato-like food is put into a squeezing device and poured into individual cup-shaped containers for one serving. Additionally, dessert sauces such as brown sugar, strawberry, caramel, mango, etc., which add flavor to the gelato-like food, are added on top of the mixture and sealed, and then vacuum packed into packaging units and placed in a flash freezer. A gelato-like food product was obtained by freezing at about -20°C.

The following dessert sauces were used.
Brown sugar sauce and strawberry sauce: Made by Oie Sangyo Co., Ltd. Caramel sauce and mango sauce: Made by Morinaga Milk Industry Co., Ltd.

The gelato-like food of the present invention is a blend of whey protein and soy protein, which allows for efficient protein intake, and a blend of medium-chain fatty acid oil , which decomposes 4 to 5 times faster than regular vegetable oils and provides energy. As a result, it has a nutritional effect, and at the same time, it is difficult to accumulate as body fat in the body, so it is effective for athletes, people who want to lose weight, and even the elderly, and can contribute to health and welfare. It is something.

Claims (3)

In order to make it safe for even elderly people to ingest, it has a moderately sticky viscosity that reduces the amount of adhesion in the oral cavity, and has a smooth texture that goes down the throat when swallowing, while also efficiently absorbing protein. It is a gelato-like food (hereinafter referred to as gelato-like food) that is prepared for easy consumption and becomes semi-solid with a sticky texture when thawed naturally at room temperature or in a refrigerated atmosphere after being frozen and stored, and is effective. The main body of the gelato-like food contains whey protein, soy protein, milk components, sugar, and triglycerides containing medium chain fatty acids as constituent fatty acids (hereinafter referred to as medium chain fatty acid oil) as ingredients, and the main body of the gelato-like food is 100.0. Based on the mass%, the whey protein is 21.9% to 22.1% by mass, the soybean protein is 7.4% to 7.6% by mass, and the medium chain fatty acid oil is 20.0% by mass. A gelato-like food characterized by containing 21.0% by mass. 2. The gelato-like food according to claim 1, wherein the milk ingredients are milk and fresh cream, and a dessert sauce for flavoring is further added. 2. A method for producing a gelato-like food according to claim 1 , which comprises adding required amounts of whey protein, soy protein, sugar, milk, fresh cream, and medium chain fatty acid oil, mixing, stirring, and semi-solidifying the gelato-like food. A gelato comprising a solidification step, a vacuum packing step of injecting the semi-solidified mixture into a container and vacuum packing it, and a freezing step of freezing the vacuum pack obtained in the vacuum packing step. A method for producing similar foods.

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