CA2020742C - Process for preparing a layered hydrogel product - Google Patents
Process for preparing a layered hydrogel product Download PDFInfo
- Publication number
- CA2020742C CA2020742C CA002020742A CA2020742A CA2020742C CA 2020742 C CA2020742 C CA 2020742C CA 002020742 A CA002020742 A CA 002020742A CA 2020742 A CA2020742 A CA 2020742A CA 2020742 C CA2020742 C CA 2020742C
- Authority
- CA
- Canada
- Prior art keywords
- solution
- gum
- set forth
- temperature
- gelation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000017 hydrogel Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 23
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 19
- 239000000230 xanthan gum Substances 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 19
- 239000003349 gelling agent Substances 0.000 claims abstract description 17
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 10
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 10
- 239000000711 locust bean gum Substances 0.000 claims abstract description 10
- 239000001884 Cassia gum Substances 0.000 claims abstract description 9
- 235000019318 cassia gum Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 6
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 6
- 229940046240 glucomannan Drugs 0.000 claims abstract description 6
- 235000010491 tara gum Nutrition 0.000 claims abstract 3
- 239000000213 tara gum Substances 0.000 claims abstract 3
- 239000000243 solution Substances 0.000 claims description 43
- 239000000203 mixture Substances 0.000 claims description 31
- 238000001879 gelation Methods 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 17
- 229920001817 Agar Polymers 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 235000010419 agar Nutrition 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- 230000005484 gravity Effects 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 239000000783 alginic acid Substances 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 229960001126 alginic acid Drugs 0.000 claims description 3
- 150000004781 alginic acids Chemical class 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 238000003756 stirring Methods 0.000 description 18
- 230000001788 irregular Effects 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 2
- 239000006172 buffering agent Substances 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 239000011269 tar Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 229940000425 combination drug Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
An industrially advantageous process for preparing a layered hydrogel product, which comprises pouring into a mold of a desired shape an aqueous solution (I) containing at least one gelling agent, and an aqueous solution (II) containing xanthan gum and at least one thickening agent selected from a group of locust bean gum, tara gum, cassia gum and glucomannan, separately or simultaneously;
and cooling the resultant to dive a layered hydrogel product.
and cooling the resultant to dive a layered hydrogel product.
Description
~~~~w SPECIFICATION
TIT~.E OF THE INVENTION
PROCESS FOR PREPARING A LAYERED HYDROGEL pROIaUCT
BACKGROUND OF THE INVENTION
1. Field of the Invention The present invention relates to a prooess for prepar-ing a layered hydrogel product, which i$ industrially advan-tageous and utilizable for confectionery industry.
TIT~.E OF THE INVENTION
PROCESS FOR PREPARING A LAYERED HYDROGEL pROIaUCT
BACKGROUND OF THE INVENTION
1. Field of the Invention The present invention relates to a prooess for prepar-ing a layered hydrogel product, which i$ industrially advan-tageous and utilizable for confectionery industry.
2. Prior Art Conventionally, a layered hydrogel product has been prepared in the following manners:
(i) A gelling agent which is gelled by cooling such as agar, gelatin or the like (hereinafter called as known gelling agent) is dissolved in water, then the aqueous solution is cooled to a temperature below its gelation temperature: On the gelled solution, laminated is an aqueous solution of the same or another gelling agent such as carra-geenan, pectin, gellan gum or the like which is maintained at a temperature higher than its gelation temperature, then cooled to give a layered hydrogel product.
(ii) Specific gravities of the above two solutions are made different by increasing or decreasing their water-soluble solid contEnts, then the two solutions in sol state are Laminated and cooled to give a layered hydrogel product.
~~2~r~~~
Neither of these processes are industrially advanta-geous. Namely, the method (i) needs to gelatinize the first aqueous solution of a gelling agent by cooling to a tempera-ture below its gelation temperature, to laminate the second solution an the first solution and to cool them, with the result that energy loss in the cooling steps becomes consid-erably high and also the preparing process becomes compli-cated. Further, the two layers tend to be detached from each other at the interface. In the method (ii), although the specific gravities of the two solutions are made different, tastes, colors, fragrances and the like contained in each of the solutions are mixEd when the two solutions arc poured into a mold, so that the value of the product degrades significantly. Further, the pouring operation must be care-fully and slowly conducted, resulting in disadvantage in ~.ndustrial application.
SUhIMARY OF' xFIE INVENTION
Accordingly, an object of the invention is to solve the abovementioned problems of the prior art methods.
Further object of the invention is to provide an indus-trially advantageous process for preparing a layered hydro-gel product.
Thus, the present invention provides a p~cocess for preparing a layered hydrogel product, which comprises pour Q ~ ~~ N
ing into a mold of a desired shape an aqueous solution (I) containing at least one gelling agent, or its whipping solution and an aqueous solution (IZ) containing xanthan gum and at least one thickening agent selected from a group of locust bean gum, tare gum, cassia gum and glucamannan, or its whipping solutions and cooling the resultant to give a layered hydrogel product.
In the present invention, a mold of a desired shape is meant by a mold, cup or vessel of any shape for confection-ery such as truncated cone, circular cylinder, rectangular parallelopiped, elliptic cylinder or the like, and its volume is not specifically limited.
The term "pouring" as used above is meant by an opera-tion of pouring either one of the aqueous solution (I) or its whipping solution and the solution (II) or its whipping solution into the mold, followed by pouring the remaining one. Even if both of the solutions (I) and (II) or their whipping solutions are simultaneously poured into the mold, they unexpectedly become a clearly separated and layered hydrogel product when cooled. Therefore, the solutions form a layered hydrogel product provided that they are not stixred by farce.
DETAILED DESCRIPTION OF THE PREFERRED EMB~bIMEHT
Acoordirig to the invention, an aqueous solution of a
(i) A gelling agent which is gelled by cooling such as agar, gelatin or the like (hereinafter called as known gelling agent) is dissolved in water, then the aqueous solution is cooled to a temperature below its gelation temperature: On the gelled solution, laminated is an aqueous solution of the same or another gelling agent such as carra-geenan, pectin, gellan gum or the like which is maintained at a temperature higher than its gelation temperature, then cooled to give a layered hydrogel product.
(ii) Specific gravities of the above two solutions are made different by increasing or decreasing their water-soluble solid contEnts, then the two solutions in sol state are Laminated and cooled to give a layered hydrogel product.
~~2~r~~~
Neither of these processes are industrially advanta-geous. Namely, the method (i) needs to gelatinize the first aqueous solution of a gelling agent by cooling to a tempera-ture below its gelation temperature, to laminate the second solution an the first solution and to cool them, with the result that energy loss in the cooling steps becomes consid-erably high and also the preparing process becomes compli-cated. Further, the two layers tend to be detached from each other at the interface. In the method (ii), although the specific gravities of the two solutions are made different, tastes, colors, fragrances and the like contained in each of the solutions are mixEd when the two solutions arc poured into a mold, so that the value of the product degrades significantly. Further, the pouring operation must be care-fully and slowly conducted, resulting in disadvantage in ~.ndustrial application.
SUhIMARY OF' xFIE INVENTION
Accordingly, an object of the invention is to solve the abovementioned problems of the prior art methods.
Further object of the invention is to provide an indus-trially advantageous process for preparing a layered hydro-gel product.
Thus, the present invention provides a p~cocess for preparing a layered hydrogel product, which comprises pour Q ~ ~~ N
ing into a mold of a desired shape an aqueous solution (I) containing at least one gelling agent, or its whipping solution and an aqueous solution (IZ) containing xanthan gum and at least one thickening agent selected from a group of locust bean gum, tare gum, cassia gum and glucamannan, or its whipping solutions and cooling the resultant to give a layered hydrogel product.
In the present invention, a mold of a desired shape is meant by a mold, cup or vessel of any shape for confection-ery such as truncated cone, circular cylinder, rectangular parallelopiped, elliptic cylinder or the like, and its volume is not specifically limited.
The term "pouring" as used above is meant by an opera-tion of pouring either one of the aqueous solution (I) or its whipping solution and the solution (II) or its whipping solution into the mold, followed by pouring the remaining one. Even if both of the solutions (I) and (II) or their whipping solutions are simultaneously poured into the mold, they unexpectedly become a clearly separated and layered hydrogel product when cooled. Therefore, the solutions form a layered hydrogel product provided that they are not stixred by farce.
DETAILED DESCRIPTION OF THE PREFERRED EMB~bIMEHT
Acoordirig to the invention, an aqueous solution of a
3 11~
known gelling agent such as carrageenan, agar, gelatin, low methoxyl pectin, gellan gum, alginic acid or the like is heated and maintained at a temperature higher than its gelation temperature (usually higher than 50 °G). Tv the above solution added is an aqueous solution of a blend of xanthan gum and at least one thickening agent such as locust bean gum, taro gum, cassia gum and glucomannan which is heated and maintained at a temperature higher than its gelation temp~rature (usua~.ly higher than 60 °C). Each of the above solutions can be used in whipped state before pouring. The above step can be carried out in reverse order, namely, the solution of a known gelling agent can be added to the solution containing xarithan gum. The two solutions or their whipping solutions may be simultaneously poured. They are then coated to form a layered hydrogel product. The two layers of the resulting layered gel product are clearly cut and separated without mixing thQir tastes, colors, fragrance and the like, and will not be detached from each other even if they are cut with knife or mechanically given a shock.
The above two solutions may be the same or different in specific gravity ar brix, acidity or alkalinity and so forth. Eithor or both of the solutions may contain fruit juices (e. g., orange, apple, grape, pear, strawberry, peach or the l~.ke) or their essence, coffee, tea extract, wine, milk or its processed product, flavors, sweetening agents
known gelling agent such as carrageenan, agar, gelatin, low methoxyl pectin, gellan gum, alginic acid or the like is heated and maintained at a temperature higher than its gelation temperature (usually higher than 50 °G). Tv the above solution added is an aqueous solution of a blend of xanthan gum and at least one thickening agent such as locust bean gum, taro gum, cassia gum and glucomannan which is heated and maintained at a temperature higher than its gelation temp~rature (usua~.ly higher than 60 °C). Each of the above solutions can be used in whipped state before pouring. The above step can be carried out in reverse order, namely, the solution of a known gelling agent can be added to the solution containing xarithan gum. The two solutions or their whipping solutions may be simultaneously poured. They are then coated to form a layered hydrogel product. The two layers of the resulting layered gel product are clearly cut and separated without mixing thQir tastes, colors, fragrance and the like, and will not be detached from each other even if they are cut with knife or mechanically given a shock.
The above two solutions may be the same or different in specific gravity ar brix, acidity or alkalinity and so forth. Eithor or both of the solutions may contain fruit juices (e. g., orange, apple, grape, pear, strawberry, peach or the l~.ke) or their essence, coffee, tea extract, wine, milk or its processed product, flavors, sweetening agents
4 te.g., sugar, fructose or the like) and so forth.
The gelling agent can be used in an amount sufficient to gave a gelation, o.g., 0.2 to 2 % (w/w). The total amount of xanthan gum and the thickening agent is used in an amount sufficient to cause gelation, e.g., 0.2 to 2 (w/w). A ratio of xanthan gum to the thickening agent is net specifically limited but preferably 2 . 1 to i : 2. A ratio of at least one of tare gum, cassia gum and glucomannan to the blend of xanthan gum and locust bean gum may be any desired ratio, far exempla, 1 . 1 to 0.1 : 1. As well, a ratio of at least one of tars gum, cassia gum and glucomannan to xanthan gum is not specifically limited.
An amount of the above thickening agent may~vary de-pending an the target gelation degree of the product and texture thereof. Generally, however, it may be within the range from 0.2 to 2 wt% with respect to the total weight of the raw materials to be used. Resides, when the solution contains 0.25 % (w/w) ar mare of the blend of xanthan gum and e.g., locust bean gum in 1 : 1 ratio, it may also con-tain a gelling agent in order to improve a taste of the layered product.
The gelling agents used in the invention may decrease in their gelatian degree in the acid side, therefore, addi-tion of a buffering agent such as sodium citrate, sodium phosphate, polyphosphate ar the like can prevent decrease in gelation degree. An amount of the buffering agent to be used is desirably 0.05 to 0.3 wt%.
The layered hydrogel praduats of the invention may be two, three, four ox more layered products.
Hereinafter, the present invention will be more fully described with reference~to Test ExamplQS and Examples which are merely examples and not limitative to the invention.
Test Example 1 Xanthan gum (5 g) and locust bean gum (5 g) were added to water (990 g) under stirring. Tha gums were dissolved in a hot water bath under stirring until a temperature of the mixture was raised to 80 °C to give an aqueous solution tA) which was maintained at 70 °C.
Xanthan gum (5 g) and tare gum (3 g) were added to water (992 g) under stirring. The gums were dissolved in a hot watex bath under stirring until a temperature of the mixture was raisQd to 80 °C to give an aqueous solution (B) which was maintained at 70 °C.
Agar (6 g) was added to water (994 g) under stirring, then the mixture was stirred in a hot water bath until its temperature was raised to 95 °C to give an aqueous solution (C) which was maintained at 40 °C.
Gelatin (20 g) was added to water (980 g) under stir-ring, then the mixture was stirred in a hat bath until its temp~sraturo was raised to 80 °C to give an aqueous solution l~.r~~~ B~°~~N
(D) which was maintained at 30 °C.
Carragcenan (12 g) was added to water (988 g) under stirring, then the mixture was stirred in a hot bath until its temperature was raised to 80 °C to give an aqueous solution (E) which was maintained at 50 °C.
Carrageenan (6 g) and locust bean gum (9 g) were added to water (990 g) under stirring, then the mixture was stirred in a hot water bath until its temperature was raised to 80 °C to give an aqueous solution (F) which was main-tained at 70 °C.
Low methoxyl pectin (10 g) was added to water (984 g) under stirring, then the mixture was stirred in a hot bath until its temperature wag raised to 80 °C. To the mixture further added were citric acid (3 g) and calcium lactate (3 g) to give an aqueous solution (G) which was maintained at 80 °C.
Kelco-gel (Z g, manufactured by Relco Co.) was added to water (997 g) under stirring, then the mixture was stirred in a hot bath until its temperature was xaised to 90 °C. To the mixture further added was calcium lactate (1 g) to give an aqueous solution (~i) which was maintained at BO °C.
Xanthan gum (6 g), locust bQan gum (4 g) and cassia gum (2 q) were added to water (988 g) under stirring. They were dissolved in the water in a hot bath under stirring until a temperature of the mixture was raised tp 80 °C to give an aqueous solution (I) which was then maintained at 70 °C, Next, combinations of two, three and four of the above solutions respectively maintained at their proper tempera-tures werQ each (50 ml) poured into a cylindrical cup (diamQter: 6.3 cm, height: 5.3 cm, internal volume: 115 ml), These were cooled for 6 hours at 5 °C in a refrigerator. The results thereof are shown in the following Table 1.
2~~~'~~~
Table 1 TestSample Resulting Layered Gel Product A + A mixed, irregular layers A + B mixed, irregular layers A + C not mixed, clearly separatedlayers A + D not mixed, clearly separatedlayers A + E not mixed, clearly separatedlayers A + P not mixed, clearly separatedlayers A + G not mixed, clearly separatedlayers A + H not mixed, alaarly separatedlayers A + Z mixed, irregular layers A+C+A not mixed, clearly separatedlayers A+C+A+D net mixed, clearly separatedlayers a + B mixod, irregular layers 8 + C not mixed, clearly separatedlayers H + D not m~.xed, clearlyseparatedlayers B + E not mixed, clearly separatedlayers ~g + F not mixed, clearly separatedlayers B + G not m~.xed, clearlyseparatedlayers g + H not mixed, clearly separatedlayers H + I mixed, irregular layers H+E+B not mixed, clearly separatedlayers H+G+B+F not mixed, clearly separatedlayers C + C mixed, ~.rregular layers C + D mixed, irregular layers ~~/<~~rf '~,' Tables 1 (continued) C + E mixed, irregularlayers C + F mixed, irregularlayers C + G mixed, irregularlayers G * rtr mixed, irregularlayers G + I not mixed, layers clearly separated D + D mixed, irregularlayers D + E mixed, irregularlayers D + F mixed, irregularlayers D + G mixed, irregularlayers D + 1H mixed, irregularlayers D +~I not mixed, layers clearly separated E + E mixed, irregularlayers E + F mixed,. irregularlayers E + G mixed, irregularlayers E + H mixed, ~.rregularlayers E -~r not mixed, layers clearly separated F + F mixed, irregularlayers F + G mixed, irregularlayers F + I not mixed, layers clearly separated G + G mixed, irregularlayers G + I not mixed, layers clearly separated H + H mixed, irregularlayers H + I not mixed, layers clearly separated I + I mixed, irregularlayers ~~~~ 8~~~~
Example 1 Carrageenan (10 g) was added to water (890 g) under stirring with 2000 revolutions per minute. The mixture was then stirred in a hot bath until its temperature was raised to 80 °C and added with orange juice (100 g). The resulting mixture (60 ml) was poured into a cylindrical cup (diameter:
6.3 cm, height: 5.3 cm, internal volume: 11.5 ml) and main-tained at a temperature higher than its gelation tempera-ture. On the other side, xanthan gum (7 g) and cassia gum (3 g) were added to water (790 g) under stirring with 1500 revolutions per minute. The mixture was then stirred i.n a hot bath until its temperature was raised to 80 °C and added with apple juice (200 g). The resulting mixture was main-tained at a temperature higher than its gelation tempera-ture, 40 ml of which was poured onto the previ.ausly poured mixture. The combination of the two mixtures in the cylin-drical cup was cooled at ? °C foz 10 hours in a refrigera~
tor. The resulting hydrogel product had two layers which wexe not mixed and wexe clearly separated.
Example 2 Gelatin (20 g) and grape juice (50 g) were added to water (930 g) under stirring with 1000 revolutions per minute. The mixture was then stirred in a hot bath until its temperature was raised to 70 °C, 50 ml of which was poured ~~~~;~~~~
into a cylindrical cup (diameter: 6.3 cm, height: 5.3 cm, internal volume: 115 ml) and maintained at a temperature higher than its gelation temperature. On the other side, xanthan gum (4 g), tars gum (S g) and orange juice (80 g) were added to water (911 g) under stirring with 1500 revolu-tions per minute, which was then stirred in a hot bath until a temperature of the mixture was raised to ~0 °C. The re-sulting mixture was then maintained at a temperature higher than its gelation temperature, 50 ml of which was poured onto the previously poured mixture. The combination of the two mixtures in the cylindrical sup Was cooled at 7 °C for hours in a refrigerator. The resulting hydrogel product had twa layers which were not mixed and were clearly sepa-rated.
EX~Jtlple 3 Agar (7 g1 was added to water (933 g) under stirring with 1500 revolutions per minute. The mixture was then
The gelling agent can be used in an amount sufficient to gave a gelation, o.g., 0.2 to 2 % (w/w). The total amount of xanthan gum and the thickening agent is used in an amount sufficient to cause gelation, e.g., 0.2 to 2 (w/w). A ratio of xanthan gum to the thickening agent is net specifically limited but preferably 2 . 1 to i : 2. A ratio of at least one of tare gum, cassia gum and glucomannan to the blend of xanthan gum and locust bean gum may be any desired ratio, far exempla, 1 . 1 to 0.1 : 1. As well, a ratio of at least one of tars gum, cassia gum and glucomannan to xanthan gum is not specifically limited.
An amount of the above thickening agent may~vary de-pending an the target gelation degree of the product and texture thereof. Generally, however, it may be within the range from 0.2 to 2 wt% with respect to the total weight of the raw materials to be used. Resides, when the solution contains 0.25 % (w/w) ar mare of the blend of xanthan gum and e.g., locust bean gum in 1 : 1 ratio, it may also con-tain a gelling agent in order to improve a taste of the layered product.
The gelling agents used in the invention may decrease in their gelatian degree in the acid side, therefore, addi-tion of a buffering agent such as sodium citrate, sodium phosphate, polyphosphate ar the like can prevent decrease in gelation degree. An amount of the buffering agent to be used is desirably 0.05 to 0.3 wt%.
The layered hydrogel praduats of the invention may be two, three, four ox more layered products.
Hereinafter, the present invention will be more fully described with reference~to Test ExamplQS and Examples which are merely examples and not limitative to the invention.
Test Example 1 Xanthan gum (5 g) and locust bean gum (5 g) were added to water (990 g) under stirring. Tha gums were dissolved in a hot water bath under stirring until a temperature of the mixture was raised to 80 °C to give an aqueous solution tA) which was maintained at 70 °C.
Xanthan gum (5 g) and tare gum (3 g) were added to water (992 g) under stirring. The gums were dissolved in a hot watex bath under stirring until a temperature of the mixture was raisQd to 80 °C to give an aqueous solution (B) which was maintained at 70 °C.
Agar (6 g) was added to water (994 g) under stirring, then the mixture was stirred in a hot water bath until its temperature was raised to 95 °C to give an aqueous solution (C) which was maintained at 40 °C.
Gelatin (20 g) was added to water (980 g) under stir-ring, then the mixture was stirred in a hat bath until its temp~sraturo was raised to 80 °C to give an aqueous solution l~.r~~~ B~°~~N
(D) which was maintained at 30 °C.
Carragcenan (12 g) was added to water (988 g) under stirring, then the mixture was stirred in a hot bath until its temperature was raised to 80 °C to give an aqueous solution (E) which was maintained at 50 °C.
Carrageenan (6 g) and locust bean gum (9 g) were added to water (990 g) under stirring, then the mixture was stirred in a hot water bath until its temperature was raised to 80 °C to give an aqueous solution (F) which was main-tained at 70 °C.
Low methoxyl pectin (10 g) was added to water (984 g) under stirring, then the mixture was stirred in a hot bath until its temperature wag raised to 80 °C. To the mixture further added were citric acid (3 g) and calcium lactate (3 g) to give an aqueous solution (G) which was maintained at 80 °C.
Kelco-gel (Z g, manufactured by Relco Co.) was added to water (997 g) under stirring, then the mixture was stirred in a hot bath until its temperature was xaised to 90 °C. To the mixture further added was calcium lactate (1 g) to give an aqueous solution (~i) which was maintained at BO °C.
Xanthan gum (6 g), locust bQan gum (4 g) and cassia gum (2 q) were added to water (988 g) under stirring. They were dissolved in the water in a hot bath under stirring until a temperature of the mixture was raised tp 80 °C to give an aqueous solution (I) which was then maintained at 70 °C, Next, combinations of two, three and four of the above solutions respectively maintained at their proper tempera-tures werQ each (50 ml) poured into a cylindrical cup (diamQter: 6.3 cm, height: 5.3 cm, internal volume: 115 ml), These were cooled for 6 hours at 5 °C in a refrigerator. The results thereof are shown in the following Table 1.
2~~~'~~~
Table 1 TestSample Resulting Layered Gel Product A + A mixed, irregular layers A + B mixed, irregular layers A + C not mixed, clearly separatedlayers A + D not mixed, clearly separatedlayers A + E not mixed, clearly separatedlayers A + P not mixed, clearly separatedlayers A + G not mixed, clearly separatedlayers A + H not mixed, alaarly separatedlayers A + Z mixed, irregular layers A+C+A not mixed, clearly separatedlayers A+C+A+D net mixed, clearly separatedlayers a + B mixod, irregular layers 8 + C not mixed, clearly separatedlayers H + D not m~.xed, clearlyseparatedlayers B + E not mixed, clearly separatedlayers ~g + F not mixed, clearly separatedlayers B + G not m~.xed, clearlyseparatedlayers g + H not mixed, clearly separatedlayers H + I mixed, irregular layers H+E+B not mixed, clearly separatedlayers H+G+B+F not mixed, clearly separatedlayers C + C mixed, ~.rregular layers C + D mixed, irregular layers ~~/<~~rf '~,' Tables 1 (continued) C + E mixed, irregularlayers C + F mixed, irregularlayers C + G mixed, irregularlayers G * rtr mixed, irregularlayers G + I not mixed, layers clearly separated D + D mixed, irregularlayers D + E mixed, irregularlayers D + F mixed, irregularlayers D + G mixed, irregularlayers D + 1H mixed, irregularlayers D +~I not mixed, layers clearly separated E + E mixed, irregularlayers E + F mixed,. irregularlayers E + G mixed, irregularlayers E + H mixed, ~.rregularlayers E -~r not mixed, layers clearly separated F + F mixed, irregularlayers F + G mixed, irregularlayers F + I not mixed, layers clearly separated G + G mixed, irregularlayers G + I not mixed, layers clearly separated H + H mixed, irregularlayers H + I not mixed, layers clearly separated I + I mixed, irregularlayers ~~~~ 8~~~~
Example 1 Carrageenan (10 g) was added to water (890 g) under stirring with 2000 revolutions per minute. The mixture was then stirred in a hot bath until its temperature was raised to 80 °C and added with orange juice (100 g). The resulting mixture (60 ml) was poured into a cylindrical cup (diameter:
6.3 cm, height: 5.3 cm, internal volume: 11.5 ml) and main-tained at a temperature higher than its gelation tempera-ture. On the other side, xanthan gum (7 g) and cassia gum (3 g) were added to water (790 g) under stirring with 1500 revolutions per minute. The mixture was then stirred i.n a hot bath until its temperature was raised to 80 °C and added with apple juice (200 g). The resulting mixture was main-tained at a temperature higher than its gelation tempera-ture, 40 ml of which was poured onto the previ.ausly poured mixture. The combination of the two mixtures in the cylin-drical cup was cooled at ? °C foz 10 hours in a refrigera~
tor. The resulting hydrogel product had two layers which wexe not mixed and wexe clearly separated.
Example 2 Gelatin (20 g) and grape juice (50 g) were added to water (930 g) under stirring with 1000 revolutions per minute. The mixture was then stirred in a hot bath until its temperature was raised to 70 °C, 50 ml of which was poured ~~~~;~~~~
into a cylindrical cup (diameter: 6.3 cm, height: 5.3 cm, internal volume: 115 ml) and maintained at a temperature higher than its gelation temperature. On the other side, xanthan gum (4 g), tars gum (S g) and orange juice (80 g) were added to water (911 g) under stirring with 1500 revolu-tions per minute, which was then stirred in a hot bath until a temperature of the mixture was raised to ~0 °C. The re-sulting mixture was then maintained at a temperature higher than its gelation temperature, 50 ml of which was poured onto the previously poured mixture. The combination of the two mixtures in the cylindrical sup Was cooled at 7 °C for hours in a refrigerator. The resulting hydrogel product had twa layers which were not mixed and were clearly sepa-rated.
EX~Jtlple 3 Agar (7 g1 was added to water (933 g) under stirring with 1500 revolutions per minute. The mixture was then
5~tirred in a hot bath unt~.l its temperature was raised to 95 °C and added with apple juice (60 g), 60 ml of which was poured into a cylindrical cup (diameter: 6.3 cm, height: 5,3 cm, internal volume: 115 ml) and maintained at a temperature higher than its gelation temperature. On the other side, xanthan gum (5 g), locust bean gum (3 g) were added to water (892 g) under stirring with 1000 revolutions per minute. The mixture was then stirrod in a hot bath until its temperature 2~~~~~2 was raised tp 85 °C and added with grape fruit juice (1~0 g). The resulting mixture was then maintained at a tempera-ture higher than its gclation temperature, ~0 ml of which was poured onto the previously poured mixture. The combina-tion of the two mixtures in the cylindrical cup was cooled at 5 °C for 8 hours in a refrigerator. The resulting hydro-gel product had two layers which were not mixed and were clearly separated. The aup containing the layered hydrogel product is sealed and stationarily sterilized at 85 °C for 30 minutes.
As seen above, according to the invention, an ideal layered hydragel product can be advantageously prepared without complex operations.
As seen above, according to the invention, an ideal layered hydragel product can be advantageously prepared without complex operations.
Claims (14)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for preparing a layered hydrogel product, which comprises:
pouring into a mold of a desired shape, (I) an aqueous solution containing at least one gelling agent, and (II) an aqueous solution containing xanthan gum and at least one thickening agent selected from the group consisting of locust bean gum, tara gum, cassia gum and glucomannan, wherein the solution (I) is maintained at a temperature higher than its gelation temperature, and the solution (II) is maintained at a temperature higher than its gelation temperature, prior to pouring; and cooling the resultant to give a layered hydrogel product.
pouring into a mold of a desired shape, (I) an aqueous solution containing at least one gelling agent, and (II) an aqueous solution containing xanthan gum and at least one thickening agent selected from the group consisting of locust bean gum, tara gum, cassia gum and glucomannan, wherein the solution (I) is maintained at a temperature higher than its gelation temperature, and the solution (II) is maintained at a temperature higher than its gelation temperature, prior to pouring; and cooling the resultant to give a layered hydrogel product.
2. The process as set forth in claim 1, wherein the gelling agent is selected from the group consisting of carrageenan, agar, gelatin, low methoxyl pectin, gellan gum and alginic acid.
3. The process as set forth in claim 1 or 2, wherein the solution (I) and the solution (II) have substantially the same specific gravity.
4. The process as set forth in claim 1, 2 or 3, wherein either one or both of the solutions (I) and (II) contain a fruit juice or an essence thereof, coffee or tea extract.
5. The process as set forth in any one of claims 1 to 4, wherein one kind of the solution (I) is combined with two same or different kinds of the solution (II), or two same or different kinds of the solution (I) are combined with one kind of the solution (II) to form a multilayered hydrogel product.
6. The process as set forth in any one of claims 1 to 5, wherein the gelling agent is used in an amount sufficient to give a gelation and the total amount of xanthan gum and the thickening agent is used in an amount sufficient to cause a gelation.
7. The process as set forth in any one of claims 1 to 6, wherein xanthan gum and the thickening agent are employed at a weight ratio of 2:1 to 1:2.
8. The process of any one of claims 1 to 7, wherein the gelation temperature of solution (I) is 50°C.
9. The process of any one of claims 1 to 8, wherein the gelation temperature of solution (II) is 60°C.
10. The process as set forth in any one of claims 1 to 9, wherein the gelling agent is present at a concentration from 0.2 to 2% (w/w).
11. The process as set forth in any one of claims 1 to 10, wherein the xanthan gum and the at least one thickening agent are present at a total amount of from 0.2 to 2% (w/w).
12. A process for preparing a layered hydrogel product, which comprises:
(a) providing a first aqueous solution (I) containing at least one gelling agent, each maintained at a temperature higher than its gelation temperature, (b) providing a second aqueous solution (II) of a blend of xanthan gum and at least one thickening agent selected from the group consisting of locus bean gum, tara gum, cassia gum and glucomannan, each maintained at a temperature higher than its gelation temperature, (c) pouring into a mold of a desired shape the solution provided in step (a) and the solution provided in step (b) simultaneously or consecutively in any order, and (d) cooling the solutions poured in the mold to lower the temperature below the gelation temperatures of the solutions provided in steps (a) and (b), thereby forming the layered hydrogel product.
(a) providing a first aqueous solution (I) containing at least one gelling agent, each maintained at a temperature higher than its gelation temperature, (b) providing a second aqueous solution (II) of a blend of xanthan gum and at least one thickening agent selected from the group consisting of locus bean gum, tara gum, cassia gum and glucomannan, each maintained at a temperature higher than its gelation temperature, (c) pouring into a mold of a desired shape the solution provided in step (a) and the solution provided in step (b) simultaneously or consecutively in any order, and (d) cooling the solutions poured in the mold to lower the temperature below the gelation temperatures of the solutions provided in steps (a) and (b), thereby forming the layered hydrogel product.
13. The process as set forth in claim 12, wherein the gelling agent contained in the solution provided in step (a) is at least one member selected from the group consisting of carrageenan, agar, gelatin, low methoxyl pectin, gellan gum and alginic acid.
14. The process as set forth in claim 13, wherein the solution provided in step (a) also contains locust bean gum.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002020742A CA2020742C (en) | 1990-07-09 | 1990-07-09 | Process for preparing a layered hydrogel product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002020742A CA2020742C (en) | 1990-07-09 | 1990-07-09 | Process for preparing a layered hydrogel product |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2020742A1 CA2020742A1 (en) | 1992-01-10 |
CA2020742C true CA2020742C (en) | 2000-02-29 |
Family
ID=4145432
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002020742A Expired - Fee Related CA2020742C (en) | 1990-07-09 | 1990-07-09 | Process for preparing a layered hydrogel product |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2020742C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012022858A1 (en) * | 2010-08-17 | 2012-02-23 | Laboratoires Crystale De Collagena | Method for preparing and packaging a cosmetic pharmaceutical hydrogel to be applied to the skin |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114832043A (en) * | 2022-05-11 | 2022-08-02 | 季华实验室 | Preparation method of yellow hydrogel line for traumatology department |
-
1990
- 1990-07-09 CA CA002020742A patent/CA2020742C/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012022858A1 (en) * | 2010-08-17 | 2012-02-23 | Laboratoires Crystale De Collagena | Method for preparing and packaging a cosmetic pharmaceutical hydrogel to be applied to the skin |
FR2963888A1 (en) * | 2010-08-17 | 2012-02-24 | Crystale De Collagena Lab | PROCESS FOR THE PREPARATION AND PACKAGING OF A COSMETIC OR PHARMACEUTICAL HYDROGEL FOR APPLICATION TO SKIN |
Also Published As
Publication number | Publication date |
---|---|
CA2020742A1 (en) | 1992-01-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU706201B2 (en) | Gellan gum beverage | |
CN103783164B (en) | Avocado-containing condensed milk and preparation method thereof | |
US5171601A (en) | Ice cream and method of manufacturing | |
US5124169A (en) | Process for preparing a layered hydrogel product | |
JPS58868A (en) | Food containing fruit pulp and acidic milk component | |
JPH0775532B2 (en) | Fruit juice mix for the production of frozen fruit juice products | |
US6403140B1 (en) | Jellying product | |
US3246993A (en) | Preparation of frozen discrete citrus fruit cells | |
EP0381806B1 (en) | Jellied foods and manufacturing method thereof | |
CA2020742C (en) | Process for preparing a layered hydrogel product | |
KR100911998B1 (en) | Manufacturing method of confectionery with improved texture and confectionery manufacturing method | |
KR20000012392A (en) | The lotus root drink and the manufacturing method of the above drink | |
JPS6018376B2 (en) | Method for producing jelly containing fruit pulp | |
CA1291896C (en) | Process for packaging fruit dispersed in a gel | |
JPS5921357A (en) | Preparation of pectin jelly | |
EP1629722B1 (en) | Pourable composition comprising tasty gelled beads dispersed in a continuous aqueous phase | |
RU2220581C2 (en) | "assorty" type chocolate candy and method for producing the same | |
CN102178135B (en) | Bottom jam for layered yogurt and preparation method thereof | |
JP2000069918A (en) | Multi-layer dessert and its manufacturing method | |
GB2052241A (en) | Method for manufacturing ice cream containing small ice pieces dispersed therein | |
JP2716193B2 (en) | Fruit jelly and method for producing the same | |
JPH0150388B2 (en) | ||
JP2519503B2 (en) | Cheese food containing jelly capsule and method for producing the same | |
CN115530396B (en) | Layered solid food and preparation method thereof | |
JPS59151849A (en) | Manufacturing method for multilayered paste food that can be filled at low temperature |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKLA | Lapsed |