JPH03254647A - Syrup-immersed jelly - Google Patents

Abstract

PURPOSE:To obtain the title jelly with the original jelly retained in its shape by packing a closed vessel with syrup and jelly made using gellan gum followed by sterilization under heating. CONSTITUTION:A closed vessel is packed with syrup and jelly of any shape made using gellan gum followed by sterilization under heating, thus obtaining the objective jelly.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides that even if jelly of any shape immersed in syrup is heated as it is, the jelly will not dissolve and become uniform with the syrup, and the original shape will not remain in the syrup. The syrup that can be kept in is related to jelly.

[Conventional technology]

Generally, jelly can be manufactured into any shape using gelling materials such as carrageenan, agar, and gelatin. If these jellies are immersed in syrup and then heated, they will melt and become a homogeneous liquid, albeit at different temperatures, and will retain their original shape even when cooled.

Therefore, the jelly in its original form does not coexist in the liquid syrup.

Heat-resistant jellies can also be produced. For example, pectin,
Sodium alginate can be used in combination with calcium salts to obtain heat-resistant gels. However, sodium alginate is a so-called synthetic product, and when used as a food, its use can be avoided from the viewpoint of food quality and value. Also, the only substance that causes pectin to gel is calcium salt.
There is a drawback that gel strength decreases when heated at high temperatures in neutral conditions. Even when sterilization is carried out at high temperatures, there has not yet been a jelly that retains its shape after being processed into an arbitrary shape.

[Problem to be solved by the invention]

In view of the above-mentioned current situation, the purpose of the present invention is to develop a food product that retains the shape of the jelly in the container even if jelly and syrup of any shape are coexisting in a sealed container and are heated and sterilized. [Means for Solving the Problem] The present invention has been made in order to achieve the above-mentioned object,
The jelly with syrup is characterized in that a jelly of any shape manufactured using gellan gum is filled in a closed container with syrup and then sterilized by heating.

Gellan gum is a natural polysaccharide that has recently been obtained through fermentation, and is made from microorganisms collected from aquatic plants, Pseudomonas, and
A) is a high-quality product obtained by separating and refining polysaccharides produced outside the microbial cell using glucose or the like as a nutrient source.

An aqueous solution of gellan gum reacts with soluble salts such as potassium chloride, magnesium chloride, calcium lactate, and salt to form a hard gel, which is characterized by not dissolving even at high temperatures.

In the present invention, 0.05 to 1.0% gellan gum is used for gelation.
Using an aqueous solution of (by weight), a jelly mix using calcium ions (here calcium lactate), which is a divalent cation as a salt, is prepared to a pH of 3.0 to 7.5, cooled and solidified to make a jelly, On the other hand, regarding the syrup to be filled in the container with this jelly, calcium lactate is 0.01
Sugar syrup using ~0゜5% (weight) p)-13
, 0 to 7.5.

As for the shape of the jelly, the above-mentioned jelly cut into 1α-angle dice was used, but any shape such as spherical or angular can be used.

The ratio of syrup to be filled in the container with jelly is 5 to 95 parts of jelly and 5 to 95 parts of syrup, and after filling and sealing, 80 parts of syrup is filled.
The product is heat sterilized at ~120°C for about 30 minutes and cooled down.

Even after such heat treatment, the jelly completely retains its original shape.

〔Example〕

Regarding the present invention, first, experimental results will be described.

Table 1 shows Formulation Example 1, and the jelly was cut into 1x11 dice and used in the following experiments as well.

Table 1 Table 2 Each of the above NH4-Hachi6 formulations was prepared with citric acid and sodium citrate so that the pH of both the jelly part and the syrup part was 3.0 to 4.5. In addition, both the jelly part and the syrup part were made to have a total volume of 100% with water.

Next, Formulation Example 2 is as shown in Table 2.

In the table above, both the jelly part and the syrup part have 0 bites of 4.4~
It was prepared with citric acid so that it was 7.5. In addition, both the jelly part and the syrup part were made to have a total volume of 100% with water. Table 3 also shows target formulation examples. Third
The numbers in the table (target formulation) are weight% After cooling and solidifying a portion of the jelly shown in each table above, 20
Cut into square dice, fill 50 parts of this jelly and 50 parts of each syrup in one container, and heat these filled products at 3 stages of 80°C, 100°C, and 120°C for 30 minutes each. The results of checking the state of the jelly with the naked eye are shown in the fourth section.
Shown in the table.

From the results shown in Table 4, it was confirmed that the original jelly existed in all temperature ranges, even though there were differences in the strength of the jelly itself. Table 5 shows the influence of temperature on the mixing ratio of the jelly part and the syrup part. The formulation used was better than the experimental results above.

From the results in Table 5 above, Table 4, and Table 5, it is clear that post-sterilization type jelly is mixed in syrup and jelly containers and heated (sterilized).
It was found that it is possible to commercialize jelly that does not lose its shape.

Example 1 Sugar 20 parts by weight Gellan gum 0.4 Calcium lactate 0.15 II Water 75 The above formulation was well dispersed in water and dissolved by heating at 95° C. for 15 minutes. After cooling this aqueous solution to 80°C, add 4 parts (hereinafter parts by weight) of 5 times concentrated strawberry juice, 0.2 part of citric acid, and 0 coloring agent.
．． 1 part and 0.1 part of fragrance were added, and after adjusting the 0 mouth to 4.0 with sodium citrate, it was cooled and solidified. On the other hand, the syrup was prepared by thoroughly mixing 13 parts of sugar with 0.1 part of calcium lactate, dispersing it in 66.5 parts of water, and heating and dissolving the mixture at 95°C for 15 minutes. After cooling this aqueous solution to 80° C., 20 parts of strawberry pulp, 0.2 parts of citric acid, 0.1 parts each of a coloring agent and a fragrance were added, and the temperature was adjusted to 4.0 with sodium citrate.

Thereafter, the cooled and solidified jelly was cut into 2C11 cubes, and 50 parts of this jelly and 50 parts of syrup were filled into a container and sterilized by heating at 90° C. for 30 minutes. As a result, the jelly has firm edges, does not stick to each other, and maintains the same shape as before heat sterilization, and a portion of the sour jelly can be eaten with syrup.
The layered fruit gave it a fresh feel.

Example 2 Sugar 15 parts (hereinafter parts by weight) Gellan gum 0.5 parts Calcium lactate 0.2 parts Water 80.2 parts The above ingredients were thoroughly mixed and dispersed, and dissolved by heating at 95° C. for 15 minutes. After cooling this aqueous solution to 80°C, 10@4 parts of concentrated coffee extract and 0.1 part of fragrance were added and solidified by cooling.

On the other hand, the syrup was prepared by thoroughly mixing 15 parts (g, part by weight) of sugar and 0.2 part of calcium lactate, dispersing the mixture in 84.8 parts of water, and heating and dissolving at 95° C. for 15 minutes.

After that, the cooled jelly was cut out into a 10-size heart shape, and 60 parts of this jelly and 40 parts of syrup were filled into a container and heat sterilized at 110°C for 30 minutes. As a result, some of the jelly retained its original shape without changing its heart shape at all. As a result, the jelly could be eaten with the slightly sweet coffee-flavored syrup without the jelly comrades adhering to each other, resulting in flavorful coffee jelly.

[Effect]

The present invention is based on the knowledge that jelly made from gellan gum retains its original shape without melting even at temperatures of 100 degrees Celsius or higher.The present invention is based on the knowledge that jelly made from gellan gum retains its original shape without melting even at temperatures above 100 degrees Celsius.The jelly is molded into any shape and filled with syrup into a container for sterilization. It is able to maintain its original shape even when heated.Jellies such as regular agar, gelatin, and carrageenan can be heated to high temperatures for sterilization, and jelly and syrup can remain jelly with a uniform composition even when cooled. However, the jelly of the present invention retains its original shape in syrup even when heated or cooled, which is different from conventional jelly. This, along with the ability to post-sterilize jellies and syrups in containers by heating, represents a significant contribution to the industry.

Claims (1)

[Claims] A jelly with syrup, characterized in that a jelly of any shape manufactured using gellan gum is filled in a closed container with syrup, and the jelly is heated and sterilized.