CN102084946A - Jelly mixture allowing heating and cooking in micro-wave oven - Google Patents
Jelly mixture allowing heating and cooking in micro-wave oven Download PDFInfo
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- CN102084946A CN102084946A CN2010105832256A CN201010583225A CN102084946A CN 102084946 A CN102084946 A CN 102084946A CN 2010105832256 A CN2010105832256 A CN 2010105832256A CN 201010583225 A CN201010583225 A CN 201010583225A CN 102084946 A CN102084946 A CN 102084946A
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- jelly
- micro
- wave oven
- curdlan
- glucan
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Abstract
The invention provides a jelly mixture which can be cooked in a micro-wave oven in a short time to obtain delicious and easy-forming jelly. The jelly mixture is characterized in fine powder containing Beta-1,3- glucan.
Description
Technical field
The present invention relates to a kind of micro-wave oven cooking jelly compound (ゼ リ one ミ ッ Network ス).The invention still further relates to the manufacture method of the good jelly of a kind of taste.
Background technology
Jelly is known from ancient times food form, is subjected to people as dish and dessert and likes, in addition, is used for because of advanced age or injured food or the moisture supply that has when swallowing damage as auxiliary form.
On the other hand, for this mode of micro-wave oven cooking, can cook by using this shirtsleeve operation of micro-wave oven, so the convenience height be we can say from consumer's requirement still very high.
Therefore, up to the present, the jelly that obtains for utilizing cooking in microwave oven has various report.
For example, disclose as the method for cooking jelly easily in the Japanese kokai publication hei 2-411 communique (patent documentation 1) and added thickener classes such as curdlan (カ one De ラ Application) and starch to jelly with the method for adding water etc., usefulness micro-wave oven cooking in the raw-food material again.The jelly that utilizes this method to obtain, at local flavor, quality and have desirable quality in appearance, in addition, preferred as hot jelly (ホ ッ ト ゼ リ one).
But, for jelly, aspect its product performance, paying attention to very much taste because of purposes sometimes, can not fully tackle with present manufacture method.
Therefore, be desirable to provide a kind of jelly compound, it can simultaneously, can obtain the jelly of original excellent quality of jelly and then taste excellence by being prepared with this shirtsleeve operation of micro-wave oven cooking.
Patent documentation 1: Japanese kokai publication hei 2-411 communique
Summary of the invention
Inventor's recent findings, use in the jelly compound at the micro-wave oven cooking, by will be as a kind of β-1, the curdlan of 3-glucan uses the broken back of fine powder in advance, utilize the jelly of this jelly compound preparation to have excellent taste, in addition, compare with the situation of not using fine powder to mince, jelly formation property also significantly improves.And then the uniformity of the jelly that obtains is also excellent, and local flavor is also good.Beyond expectation is, so only by using the broken curdlan of fine powder in advance as the curdlan that uses, just can improve taste and this two specific character of jelly formation property of the jelly that obtains simultaneously.
Thereby, the object of the present invention is to provide a kind of jelly compound, it can be cooked at short notice with micro-wave oven, and can obtain jelly delicious, jelly formation property excellence.
Micro-wave oven cooking jelly compound of the present invention is characterized in that comprise β-1, the fine powder of 3-glucan minces.
According to an optimal way of the present invention, in jelly compound of the present invention, β-1,3-glucan are curdlan.
According to another optimal way of the present invention, in jelly compound of the present invention, β-1, the fine powder of 3-glucan mince and are the curdlan of particle diameter 20 μ m～30 μ m.
The manufacture method of the jelly that taste of the present invention is good comprises: add in jelly compound of the present invention and mixing water and the mixture that obtains with micro-wave oven heating.
According to micro-wave oven cooking jelly compound of the present invention, can easily obtain jelly delicious, jelly formation property excellence by the cooking in the short time of utilizing micro-wave oven.The uniformity of the jelly that obtains is also excellent, and local flavor is also good.
The specific embodiment
Micro-wave oven cooking jelly compound of the present invention is characterized in that, as previously mentioned, comprises β-1, and the fine powder of 3-glucan minces.
At this, the micro-wave oven cooking is meant in order to prepare jelly the preparation powder (premix) of modulation in advance with the jelly compound.Jelly compound of the present invention is especially for the micro-wave oven cooking, promptly utilize the cooking of microwave irradiation.As jelly, except refrigerating the edible jelly in back, also comprise the such form of hot jelly.In addition, jelly can be dish jelly, also can be dessert jelly, also can be the jelly of the such purposes of accesary foods that people's with the damage swallowed etc. nutrient is used.
As the β that uses among the present invention-1,3-glucan, the glucan that preferably has the heating coagulability.Therefore, in the present invention, as β-1, the 3-glucan, so long as this β-1 with heating coagulability, the 3-glucan then all can use, and for example can enumerate: the degree of polymerization is about 5～about 6000, preferred about β-1 of 100～about 1000, the 3-glucan.As these β-1, the concrete example of 3-glucan can be enumerated: curdlan, pachyman, laminariose, yeast dextran etc.In the present invention, wherein preferably use curdlan.
As curdlan, be not particularly limited, for example can enumerate the curdlan of the micro-organisms of utilizing Alcaligenes (ア Le カ リ ゲ ネ ス) genus or agrobacterium (ア グ ロ バ Network テ リ ウ system) genus.Particularly, can use at this: utilize Bacillus foecalis alkaligenes (ア Le カ リ ゲ ネ ス Off ェ カ リ ス バ one Le ミ Network ソ ゲ ネ ス; Alcaligenes faecalis var.myxogenes) curdlan [agricultural biochemistry (Agricultural Biological Chemistry) of bacterial strain 10C3K production, 30 volumes, 196 pages (1966)], utilize curdlan (Japanese Patent Publication 48-32673 number) that the variant NTK-u (IFO13140) of Bacillus foecalis alkaligenes bacterial strain 10C3K produces, utilize curdlan (Japanese Patent Publication 48-32674 number) that agrobacterium radiobacter (ア グ ロ バ Network テ リ ウ system ラ ジ オ バ Network タ one) (IFO 13127) and variant U-19 (IFO13126) thereof produce etc.
In the present invention, β-1, the 3-glucan can use commercially available product, but because the particle diameter of common commercially available product is about 100 μ m or more than the 100 μ m, therefore, considers from the viewpoint of mouthfeel, preferably uses the fine powder after the broken processing of fine powder to mince.Mince as fine powder, for example can enumerate and utilize mixer, homogenizer, ball mill, airslide disintegrating mill etc. to β-1, the 3-glucan is pulverized and the crushed material that obtains.The particle diameter that fine powder minces is preferably 10 μ m～40 μ m, more preferably 20 μ m～30 μ m.
Need to prove that average grain diameter for example can use laser diffraction formula particle size distribution measuring device particle size distribution measuring instrument such as (Japanese laser corporate systems) to obtain.
For the β-1 in the jelly compound of the present invention, the content of 3-glucan with respect to jelly compound total amount, is generally 0.1 weight %～50 weight %, is preferably 0.2 weight %～50 weight %.
In jelly compound of the present invention,, beyond the 3-glucan, can also add the thickener class as required except β-1.
As the thickener class, can enumerate: starch based such as farina, wheat flour starch, dextrin; Marine alga such as agar, carrageenan thickener; Nut-seed such as locust bean gum, guar gum thickener; Pectin such as citrus pectin, apple pectin class etc.
For the thickener class, with respect to curdlan 1 weight portion, its addition is generally 0.1～10 weight portion, is preferably 0.2～5 weight portion, can suitably regulate according to the kind of jelly.
In addition, in jelly compound of the present invention, in the scope of moulding that does not influence jelly and taste, can further add supplementary elements such as condiment, nucleic acid, drinks, sweet taste material, acid flavoring, colouring matter, grease, fruit juice, cocoa power, coffee, black tea, powder tea, milk, cultured milk, spices, enzyme, amino acid, vitamin, stabilizing agent, anticorrisive agent.
At this, as condiment, for example can enumerate: amino acid such as sodium glutamate, protein hydrolysate etc.
In addition, as nucleic acid, for example can enumerate: 5 '-Sodium Inosinate, 5 '-sodium guanylate etc.
In addition, as the sweet taste material, for example can enumerate: granulated sugar, sorbierite, maltitol, acesulfame potassium, Aspartame etc.
As acid flavoring, for example can enumerate: citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid etc.
For jelly compound of the present invention, except β-1, beyond the 3-glucan, obtain composition as long as can further add thickener class or supplementary element as required, just can utilize any means manufacturing.For example, by mixing above-mentioned raw materials, can make jelly compound of the present invention.In addition, also can add entry as required this moment mixes.
Therefore, jelly compound of the present invention can be the solid composite of powdery, granular, powder shape etc., also can make any form of the composition of pasty state for adding water.
For the manufacture method of the good jelly of taste of the present invention, as previously mentioned, comprise with micro-wave oven heating and in jelly compound of the present invention, adding and mixing water and the mixture that obtains.During the illustration concrete example, jelly compound of the present invention is filled in the container, adds entry therein and stir, after forming pasty state, utilize micro-wave oven to heat so that it for example reaches more than 80 ℃, cool off as required, can obtain required delicious jelly thus.
At this moment, with respect to jelly compound 1 weight portion of the present invention, the amount (amount of water) that adds the water in the jelly compound is generally 5～10 weight portions, can consider that the power output of container, the micro-wave oven of the rerum natura of desired jelly or kind, use, the state of the actual jelly compound that makes pasty state etc. suitably regulate.
Need to prove, in this manual, use " pact " reach " about " the expression of value be included in by setting it and be worth the value that realizes that the purpose aspect can allow these those skilled in the art to change.Be meant for example can allow the value of regulation or scope 20% with interior, preferred 10% with interior, more preferably 5% with interior change.
Embodiment
Example in detail the present invention below utilizing, but the present invention is not limited to these examples.
Embodiment 1
Mix preparation coffee jelly compound (composition 1 and 2) and pineapple jelly compound (composition 3 and 4) according to each raw material of match ratio weighing shown in the table 1.
At this, as β-1, the 3-glucan uses curdlan, specifically uses curdlan (" curdlan " (trade name), kylin consonance food company make).This average grain diameter of not carrying out the broken curdlan of fine powder is about 130 μ m.
In addition, the curdlan fine powder minces and uses commercially available curdlan fine powder mince (" curdlan NS " (trade name), kylin consonance food company makes).The average grain diameter that this curdlan fine powder minces is 20 μ m～30 μ m.
Coffee powder and pineapple powder use commercially available product.
Table 1
(unit: weight %)
1～4 every kind of 10g puts into dixie cup (capacity 205ml) respectively with composition, adds 70g water and also fully mixes.Top at dixie cup covers with preservative film, and it was heated 1 minute with micro-wave oven (700W).Then, be cooled to obtain jelly about 60 ℃.
For each jelly that corresponding each composition obtains,,, estimate by special panelist 5 people according to following standard to the formation and the taste of jelly.
[evaluation criterion]
The formation of jelly:
Zero: do not find (collapsing れ) out of shape, good
△: local discovery is out of shape
*: do not form jelly, be the state of integral body (collapsing れ) out of shape.
Taste:
Zero: smooth, good
△: rough slightly
*: rough
The result is shown in following table 2.
The result shows, the coffee jelly and the equal taste of pineapple jelly that use the fine powder of curdlan to mince to obtain are good, and the formation of jelly is also good simultaneously.In addition, uniformity and local flavor are also carried out mensuration, evaluation, obtained good result.
Table 2
| Jelly formation property | Taste | |
| Composition 1 | △ | △ |
| Composition 2 | ○ | ○ |
| Composition 3 | △ | △ |
| Composition 4 | ○ | ○ |
Claims (4)
1. a micro-wave oven cooking jelly compound is characterized in that, comprise β-1, the fine powder of 3-glucan minces.
2. jelly compound as claimed in claim 1, wherein, described β-1,3-glucan are curdlan.
3. jelly compound as claimed in claim 1 or 2, wherein, described β-1, the fine powder of 3-glucan mince and are the curdlan of particle diameter 20 μ m～30 μ m.
4. the manufacture method of the jelly that a taste is good is characterized in that, comprising: add in each described jelly compound in claim 1～3 and mixing water and the mixture that obtains with the micro-wave oven heating.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009-277350 | 2009-12-07 | ||
| JP2009277350A JP5484875B2 (en) | 2009-12-07 | 2009-12-07 | Jelly mix for microwave cooking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102084946A true CN102084946A (en) | 2011-06-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105832256A Pending CN102084946A (en) | 2009-12-07 | 2010-12-06 | Jelly mixture allowing heating and cooking in micro-wave oven |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5484875B2 (en) |
| CN (1) | CN102084946A (en) |
| TW (1) | TW201127299A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284034A (en) * | 2013-06-20 | 2013-09-11 | 林学聪 | Iodine supplement fruit jelly health care food preparation method |
| CN106535662A (en) * | 2014-07-21 | 2017-03-22 | 雀巢产品技术援助有限公司 | Nutritional products to promote safe swallowing for individuals with dysphagia |
| CN107427049A (en) * | 2015-03-05 | 2017-12-01 | Cj第制糖株式会社 | Microwave cooking jam blend compositions, use its jam and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019140913A (en) * | 2016-06-24 | 2019-08-29 | オルガノフードテック株式会社 | Curdlan-containing composition, product including curdlan-containing composition, and method of producing product including curdlan-containing composition |
Citations (4)
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| CN1765198A (en) * | 2004-10-28 | 2006-05-03 | 上海和羲生物科技有限公司 | Transparent heat irreversible hydrogel, its preparation method and application |
| CN101205552A (en) * | 2006-12-20 | 2008-06-25 | 天津市工业微生物研究所 | Method for preparing yeast cell wall beta-1,3-dextran |
| CN101301058A (en) * | 2008-06-23 | 2008-11-12 | 吴文惠 | Konjak foods |
| CN101574139A (en) * | 2008-05-06 | 2009-11-11 | 张水章 | Health-care food and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02411A (en) * | 1987-11-19 | 1990-01-05 | Takeda Chem Ind Ltd | Food for cooking with microwave oven |
| JPH02124066A (en) * | 1988-11-01 | 1990-05-11 | Takeda Chem Ind Ltd | Food for cooking by microwave oven heating |
| JP2002335896A (en) * | 2001-05-15 | 2002-11-26 | Taiyo Kagaku Co Ltd | Quality improving agent for fried food |
| JP2007006724A (en) * | 2005-06-28 | 2007-01-18 | Riken Vitamin Co Ltd | Meat quality improver |
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2009
- 2009-12-07 JP JP2009277350A patent/JP5484875B2/en active Active
-
2010
- 2010-12-06 TW TW099142431A patent/TW201127299A/en unknown
- 2010-12-06 CN CN2010105832256A patent/CN102084946A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1765198A (en) * | 2004-10-28 | 2006-05-03 | 上海和羲生物科技有限公司 | Transparent heat irreversible hydrogel, its preparation method and application |
| CN101205552A (en) * | 2006-12-20 | 2008-06-25 | 天津市工业微生物研究所 | Method for preparing yeast cell wall beta-1,3-dextran |
| CN101574139A (en) * | 2008-05-06 | 2009-11-11 | 张水章 | Health-care food and preparation method thereof |
| CN101301058A (en) * | 2008-06-23 | 2008-11-12 | 吴文惠 | Konjak foods |
Non-Patent Citations (3)
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| KATSUYOSHI NISHINARI: "《Food Hydrocolloids》", 31 December 1993, PLENUM PRESS * |
| 曲良冉等: "青稞中非淀粉多糖——β-葡聚糖研究进展", 《粮油加工》 * |
| 邱慧霞等: "一种新型微生物胶凝剂——凝结多糖", 《食品与发酵工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284034A (en) * | 2013-06-20 | 2013-09-11 | 林学聪 | Iodine supplement fruit jelly health care food preparation method |
| CN106535662A (en) * | 2014-07-21 | 2017-03-22 | 雀巢产品技术援助有限公司 | Nutritional products to promote safe swallowing for individuals with dysphagia |
| CN107427049A (en) * | 2015-03-05 | 2017-12-01 | Cj第制糖株式会社 | Microwave cooking jam blend compositions, use its jam and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2011115115A (en) | 2011-06-16 |
| TW201127299A (en) | 2011-08-16 |
| JP5484875B2 (en) | 2014-05-07 |
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Application publication date: 20110608 |