JPH051693B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Application Field The present invention is capable of heat sterilization, which is commonly referred to as heat sterilization, especially sterilization at a sterilization temperature of approximately 80°C or higher, and as a result, it is possible to produce jelly with good preservability and excellent texture. The present invention is concerned with providing the market with a novel food product in which a large number of pieces of such jelly are mixed in the syrup.

Conventional technologies and their problems Traditionally, gelling agents for jelly include agar, gelatin, pectin, starch, etc., and the jelly obtained from them each has its own unique quality and texture. This is what we are doing. By the way, low methoxyl pectin (hereinafter referred to as LM pectin) or sodium alginate gel has heat resistance and acid resistance, and in this respect, the gelling power decreases less, so it has a better shelf life than gels such as agar and carrageenan. While it is excellent, Japanese people prefer the texture of agar or carrageenan, and the texture of pectin-based jelly has the disadvantage that it is difficult to match Japanese tastes. Therefore, in order to make a jelly that has a good shelf life and has a good structure and texture, agar, carrageenan, etc. are used in addition to pectin. By the way, pectin, especially LM pectin, requires polyvalent metal ions such as calcium for its gelation, and addition of such metal ions causes the gelation rate to be too high, making it difficult to obtain a jelly with a good structure. be. Therefore, in order to prepare LM pectin jelly, a sol of LM pectin is usually added dropwise to a solution containing metal ions to form a gel. However, according to this method, only spherical LM pectin jelly with a diameter of less than 1 cm can be obtained, and it has been difficult to obtain good LM pectin jelly with a diameter of about 1 cm or more in any shape other than spherical. Moreover, the productivity was also low.

In the present invention, a gelling polymeric substance that requires polyvalent metal ions for gelation is used in combination with other gelling polymeric substances to preserve tissues with good taste. This makes it possible to obtain jelly with high quality.

Means for Solving the Problems The jelly food of the present invention is made of gelling polymeric substances that require polyvalent metal ions as a gelling agent for gelling, such as LM pectin or sodium alginate. A mixture of two or more types, and one type or two of other gelling polymer substances such as agar, carrageenan, locust bean gum, xanthan gum, gelatin, etc.
A mixture of two or more species is heated and dissolved, then cooled to form a gel of agar, carrageenan, or other gelatinous polymer, and then this is left as it is or cut into appropriate sizes, and polyvalent metal ions are added thereto. It is a product that has undergone gelation by immersing it in a solution containing ungelled LM pectin or sodium alginate to gel it, or it has been further sterilized at high temperature.

Pectin is, needless to say, a methyl ester of polygalactyuronic acid, and conditions such as sugar content, pH, and metal ions required for gel formation vary depending on the degree of polymerization and esterification. come. Therefore, pectin is roughly divided into two types based on the degree of esterification, and pectin with a degree of esterification of approximately 40% or more (methoxyl group content of approximately 7% or more) is called high methoxyl pectin or simply pectin, and pectin with a degree of esterification of approximately 40% or less (methoxyl group content of approximately 7% or more) is called high methoxyl pectin, and (Content rate is more than 0 and less than about 7%)
It is called LM pectin. In general, gelling of high methoxyl pectin requires high sugar concentration and acid, whereas LM pectin requires almost no sugar or acid, and only polyvalent metal ions. There is a big difference in what you need.

In the present invention, when LM pectin is used, calcium, aluminum, and other polyvalent metal ions, mainly calcium ions, are used to gel it. Generally speaking, all raw materials for jelly are
100, LM pectin is approximately 1.0-2.0%, polyvalent metal ions are approximately
It is sufficient to use about 0.01 to 0.2%.

Sodium alginate is one of the alginates collected from seaweed, and is widely known and used as a gelling agent or thickening agent.
In particular, it has the property of forming a jelly that is difficult to dissolve by reacting with poorly soluble metal ions of divalent or higher valence other than magnesium, such as calcium. The amount used is approximately 0.5 to 2.0% in the target jelly food. Characteristics of alginous jelly include its heat resistance, ability to form jelly with cold water, and freeze resistance.

Agar is also a gelling agent extracted from seaweeds such as Amanita and Amanita nigra, and has the characteristics of having a relatively high gel melting point (about 85 to 100°C) and not being affected by acid.

A jelly food can be prepared using the materials described above and according to the procedure described below.

First, only the powdered material is mixed among all the raw materials. That is, the gelling polymer substance, sugar, etc. are sufficiently mixed, added to water and dispersed, and then heated to thoroughly dissolve the powder. For example, the temperature is maintained at 85 to 100°C for about 10 minutes. Once completely dissolved, add other raw materials (for example, fragrances, pigments, coffee extract, fruit juice, etc.), and after dissolving the whole thing uniformly, heat sterilize it. For example, the conditions are 85℃,
For example, it depends on holding for 30 minutes. However, sterilization at this stage is not necessarily essential and may be omitted. This is cooled and gelled as it is or after being filled and sealed in a small bag. in this case,
At this stage, this gel does not contain polyvalent gold metal ions, so only gelling polymer substances that do not require polyvalent metal ions, such as agar and carrageenan, are gelling, and LM pectin and sodium alginate, etc. is characterized by not being gelled.

Meanwhile, prepare the soaking liquid or syrup. In the simplest case, the immersion liquid may be water containing polyvalent metal ions, such as calcium lactate. The concentration of polyvalent metal ions may be, for example, about 0.01 to 0.2% as calcium ions based on the amount of jelly. If this dipping liquid is desired to be used as part of the desired jelly food, sugar, flavoring agents, salts, coffee extract, fruit juice, etc. are added as appropriate.

The gel obtained above is cut into a suitable size and immersed in an immersion liquid. The dipping temperature, dipping time, etc. may be set to match the desired degree of gelation of the target jelly food. Of course, the whole product immersed in this dipping liquid (syrup) may be used as a jelly food.

The obtained jelly food is filled into cans or bottles and sterilized at high temperature. Sterilization temperatures can be as high as around 125°C; for example, after the center of a jelly food reaches 121°C, it is held at that temperature for 10 minutes to sterilize and cool. This completes the entire processing process.

Functions and Effects In the present invention, the gelling agent is first gelled with a gelling polymer substance that does not require polyvalent metal ions, and the gelling agent is used to make the gelling material cuttable into small pieces. A gelatinous polymer substance that requires polyvalent metal ions is gelled by introducing Hegel strips into a polyvalent metal ion solution, and the heat resistance of LM pectin or sodium alginate gel is utilized to It has the functions and effects of enabling sterilization and producing jelly with good shelf life.

When gelling is carried out using a gelling polymer substance that does not require polyvalent metal ions as the first step of gelling, the above-mentioned gel can be formed even if LM pectin or sodium alginate is in an ungelled state. It is held within the gel body by being bound by the network, and does not leak to the outside. Therefore, in the second step of gelation, LM pectin and sodium alginate are also gelled by immersing them in a solution containing polyvalent metal ions. Gels of gelatinous polymers such as agar gel and carrageenan are not heat resistant, so if they are sterilized at high temperature, they become sol and dissolve, so high temperature sterilization is not possible. However, gels such as LM pectin and sodium alginate are heat resistant (high solization temperature), so high temperature sterilization is possible, and gelling polymers such as agar and carrageenan that become sol during high temperature sterilization The substance is supported by a network composed of gelling polymer substances that require polyvalent metal ions, and does not leak out of the gel body. Therefore, after sterilization, the jelly gels without any of these gelling agents leaking out, resulting in a good overall structure.

The reason why polyvalent metal ions are not mixed from the beginning is
This is because the gelation rate of LM pectin and sodium alginate due to polyvalent metal ions is too fast, resulting in a coarse jelly structure and poor texture. If the gelation rate is slow, there is no need for two-step gelation as in the present application, but
Despite the efforts of the present inventors, the gelation rate could be reduced to some extent by adding a small amount of citric acid or phosphate or by increasing the sugar content, but the gelation rate could not be reduced to a satisfactory degree. According to the present invention, regardless of whether the gelation rate in the second stage is high or not, there is no longer any adverse effect on the structure of the jelly, and a soft jelly with good shelf life can be obtained as a whole.

Example 1 3 parts of a gelling agent consisting of 60 parts of LM pectin and 40 parts of agar and 10 parts of sucrose were dispersed in 83.9 parts of water.
After heating and dissolving at ~90℃ for 10 minutes, add coffee extract 3.
0.1 part coffee flavor was added to make 100 parts. This was sterilized at 85°C for 30 minutes, and then cooled to form a gel.

By soaking this in a solution containing 0.5 parts of calcium lactate, it has a completely new texture.
A jelly food having heat resistance and acid resistance was obtained.

Example 2 50 parts of LM pectin, 25 parts of agar, 15 parts of carrageenan
Disperse 3 parts of a gelling agent consisting of 10 parts and 10 parts of locust bean gum and 10 parts of sucrose in 85.5 parts of water.
After heating and dissolving at ~90°C for 10 minutes, the mixture was cooled to 65-70°C. Next, 1 part of 1/5 concentrated unshiu mandarin juice, 0.3 parts of citric acid, 0.1 part of orange flavor, and 0.1 part of carotene coloring agent, which had been dissolved in 5 parts of water, were added to this to make 100 parts. .

This was sterilized at 65°C for 10 minutes, and then cooled and gelled to form a jelly. This jelly was cut into 5 mm cubic jelly strips.

Meanwhile, 10 parts sucrose, 1/5 concentrated unshiu mandarin juice 1
0.5 parts of calcium lactate, 0.3 parts of citric acid, 0.1 part of orange flavor, and 0.1 part of carotene colorant were dissolved in 88 parts of water to obtain 100 parts of syrup.

Next, 40 parts of jelly strips and 60 parts of syrup were mixed, filled into a 200 ml can, sealed, sterilized at 65°C for 30 minutes, and cooled to obtain a jelly food containing syrup.

The resulting food was a food with a completely new texture that could be swallowed and enjoyed with almost no chewing.

Furthermore, this food had good texture even after being stored at 20°C for one year.

Example 3 30 parts of LM pectin, 20 parts of sodium alginate
3 parts gelling agent consisting of 25 parts agar, 15 parts carrageenan and 10 parts locust bean gum and 10 parts sucrose.
1 part was dispersed in 83.9 parts of water and dissolved by heating at 85 to 90°C for 10 minutes, and then 3 parts of coffee extract and 0.1 part of coffee flavor were added to make 100 parts. This is 85℃30
After being sterilized for several minutes, it was cooled and gelatinized to make jelly. This jelly was cut into 7 mm cubic jelly strips.

Separately, 10 parts of sucrose, 3 parts of coffee extract, 0.5 part of calcium lactate and 0.1 part of coffee flavor were dissolved in 86.4 parts of water to obtain 100 parts of syrup.

Next, mix 20 parts of jelly strips and 80 parts of syrup.
A 200 ml retort pouch was filled and sealed, and after the center reached 120°C, it was sterilized for 20 minutes, and then cooled to obtain a jelly food containing syrup.

The resulting food was a food with a completely new texture that could be swallowed and enjoyed with almost no chewing.

Furthermore, this food had good texture even after being stored at 20°C for one year.

Claims (1)

[Scope of Claims] 1. A gelatinable polymeric substance that has a gelatinous polymeric substance necessary for gelling polyvalent metal ions and another gelatinable polymeric substance, and which has a gelatinable polymeric substance other than the above-mentioned gelatinable polymeric substance. A jelly food, characterized in that it is obtained by immersing a jelly formed after gelling a jelly in a liquid containing polyvalent metal ions. 2. Contains a gelatinable polymeric substance necessary for gelling polyvalent metal ions and other gelatinable polymeric substances, and only the other gelatinable polymeric substances mentioned above are gelled. A method for producing a jelly food, which further comprises mixing jelly cut into appropriate sizes into syrup containing polyvalent metal ions. 3. Contains a gelling polymeric substance required for gelling polyvalent metal ions and other gelling polymeric substances, and gels only the other gelling polymeric substances mentioned above. A jelly characterized by mixing the jelly cut into appropriate sizes into syrup containing polyvalent metal ions and sterilizing it at a temperature above the solization point of the other gelling polymer substances mentioned above. Food manufacturing method.