CN114025625A - Method for producing block jelly composition, and method for making block jelly composition non-spherical - Google Patents
Method for producing block jelly composition, and method for making block jelly composition non-spherical Download PDFInfo
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- CN114025625A CN114025625A CN202080046338.4A CN202080046338A CN114025625A CN 114025625 A CN114025625 A CN 114025625A CN 202080046338 A CN202080046338 A CN 202080046338A CN 114025625 A CN114025625 A CN 114025625A
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- jelly composition
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- 239000008274 jelly Substances 0.000 title claims abstract description 138
- 239000000203 mixture Substances 0.000 title claims abstract description 133
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 80
- 239000011575 calcium Substances 0.000 claims abstract description 80
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 80
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 55
- 239000000783 alginic acid Substances 0.000 claims abstract description 55
- 229960001126 alginic acid Drugs 0.000 claims abstract description 55
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- 150000004781 alginic acids Chemical class 0.000 claims abstract description 55
- 150000003839 salts Chemical class 0.000 claims abstract description 55
- 235000020971 citrus fruits Nutrition 0.000 claims description 18
- 241000207199 Citrus Species 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 229920001353 Dextrin Polymers 0.000 claims description 13
- 239000004375 Dextrin Substances 0.000 claims description 13
- 235000019425 dextrin Nutrition 0.000 claims description 13
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 230000009969 flowable effect Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 2
- 239000012530 fluid Substances 0.000 abstract description 4
- 239000000243 solution Substances 0.000 description 190
- 229960005069 calcium Drugs 0.000 description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 230000015572 biosynthetic process Effects 0.000 description 10
- 235000013361 beverage Nutrition 0.000 description 9
- 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 9
- 239000001527 calcium lactate Substances 0.000 description 9
- 229960002401 calcium lactate Drugs 0.000 description 9
- 235000011086 calcium lactate Nutrition 0.000 description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 8
- 235000010413 sodium alginate Nutrition 0.000 description 8
- 239000000661 sodium alginate Substances 0.000 description 8
- 229940005550 sodium alginate Drugs 0.000 description 8
- 159000000007 calcium salts Chemical class 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 239000000654 additive Substances 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 6
- 241001672694 Citrus reticulata Species 0.000 description 5
- 239000003086 colorant Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000012266 salt solution Substances 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 241000555678 Citrus unshiu Species 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000194101 Ginkgo biloba Species 0.000 description 2
- 235000008100 Ginkgo biloba Nutrition 0.000 description 2
- -1 acidulants Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019677 berry fruit juice Nutrition 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229960003563 calcium carbonate Drugs 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 229960001714 calcium phosphate Drugs 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000451 gelidium spp. gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/18—Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a method for producing a block jelly composition, which comprises a step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a block jelly composition, wherein the other solution is fluid, the calcium concentration of the first solution is 0.15 w/w% or less, and the block jelly composition has a non-spherical shape.
Description
Technical Field
The present invention relates to a method for producing a block jelly composition, and a method for making a block jelly composition into a non-spherical shape.
Background
For the purpose of giving appearance and/or texture, a small piece of jelly may be added to a beverage or the like. Methods of shaping pieces of jelly in a desired shape, for example similar to that of a citrus sac, are known. For example, patent document 1 discloses a method for producing a heterogeneous granular composition as a method for producing a small jelly piece having a shape similar to a citrus sac, which is characterized by adding a flowable material containing at least one selected from the group consisting of sodium alginate, low-methoxy pectin and gellan gum dropwise to a stirring soluble calcium salt solution.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 2002-
Disclosure of Invention
Problems to be solved by the invention
In the method disclosed in patent document 1, a pseudo-vesicle composition (heterogeneous granular composition) is prepared by setting the amount of the soluble calcium salt to 1.0 to 5.0 parts by weight per 100 parts by weight of the soluble calcium salt solution and increasing the viscosity of the soluble calcium salt solution using a paste (xanthan gum, locust bean gum, or the like). However, such a method has problems such as limitation of apparatus and increase in energy consumption when applied to an actual production process, because the viscosity of the soluble calcium salt solution is high in addition to the fluid raw material.
The present invention aims to provide a method for producing a non-spherical block jelly composition suitable for practical production processes.
Means for solving the problems
The present invention relates to a method for producing a block jelly composition, which comprises a step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a block jelly composition, wherein the other solution is fluid, the calcium concentration of the first solution is 0.15 w/w% or less, and the block jelly composition has a non-spherical shape.
The production method of the present invention can form a non-spherical block jelly composition by bringing the first solution into contact with the second solution by setting the calcium concentration of the first solution to a predetermined range. In the manufacturing method of the present invention, the calcium concentration of the first solution is low, and there is no need to increase the viscosity of the first solution, and therefore, it can be advantageously applied to an actual manufacturing process.
In the above production method, the calcium concentration of the first solution is preferably 0.035 to 0.091 w/w%. Thus, a non-spherical block jelly composition is more easily formed. Further, a small jelly composition in the shape of a sac of citrus can be efficiently obtained.
In the above production method, the concentration of alginic acid or a salt thereof in the second solution is preferably 0.8 w/w% or more and 1.3 w/w% or less based on the total amount of alginic acid and a salt thereof. Thus, a non-spherical block jelly composition is more easily formed. Further, a small jelly composition in the shape of a sac of citrus can be efficiently obtained.
In one embodiment, the above production method may be a method in which the calcium concentration of the first solution is 0.079 w/w% or more and 0.085 w/w% or less, and the concentration of alginic acid or a salt thereof in the second solution is 0.5 w/w% or more and 0.8 w/w% or less based on the total amount of alginic acid and a salt thereof. By making the calcium concentration of the first solution and the alginic acid or a salt thereof concentration of the second solution within this range, a non-spherical small block jelly composition is more easily formed.
The step of forming a block jelly composition may be a step of adding the one solution dropwise to the other solution to form a block jelly composition. By dropping and contacting either the first solution or the second solution, the size (for example, volume, major axis, minor axis, etc.) and shape (for example, shape of sand sac of citrus) of the small block jelly composition can be easily controlled.
In the case of contacting the first solution and the second solution by dropping, the dropping amount of the above-mentioned one solution may be 0.01mm30.1mm above the dripping point3In the range of less than drops. If the amount of the additive is within this range, a non-spherical small block jelly composition similar to a citrus sac can be more easily formed.
The flow rate of the above-mentioned another solution may be in the range of 5 cm/sec or more and 100 cm/sec or less. If the flow rate is within this range, a non-spherical small block jelly composition similar to a citrus sac can be more easily formed.
In the above production method, the other solution may be the first solution. By flowing the first solution, the first solution can be more suitably applied to an actual manufacturing process.
The first solution may contain only calcium, and the viscosity of the first solution does not need to be increased, and therefore, for example, the viscosity of the first solution may be in the range of 1.0mPa · s to 100mPa · s.
In the above production method, the shape of the formed block jelly composition may be a citrus sac shape.
The second solution preferably further contains dextrin. By including dextrin in the second solution, the resulting nugget jelly composition exhibits a more desirable mouthfeel. Namely, the artificial taste (the artificial driler sensation) caused by alginic acid or a salt thereof can be reduced, and the taste with improved smoothness can be perceived.
The second solution may further comprise fruit juice. By including the fruit juice in the second solution, components derived from the fruit juice (for example, water-insoluble components such as coloring matters) can be contained in the obtained block jelly composition. For example, by incorporating a pigment derived from fruit juice into the block jelly composition, it is possible to impart color to the block jelly composition without using an (artificial) coloring agent.
The present invention further relates to a block jelly composition obtained by the production method of the present invention.
The present invention further relates to a food or beverage containing the block jelly composition obtained by the production method of the present invention.
The present invention further relates to a method for forming a non-spherical shape of a chunky jelly composition, comprising a step of adding one solution of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a chunky jelly composition, wherein the other solution is fluid and the calcium concentration of the first solution is 0.15 w/w% or less.
Effects of the invention
According to the present invention, a method for producing a non-spherical block jelly composition suitable for practical production processes can be provided.
Drawings
FIG. 1 is a schematic diagram showing an example of a system for producing a block jelly composition.
FIG. 2 is a photograph showing the small jelly composition (calcium concentration 0.033 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 3 is a photograph of a small block of the jelly composition (calcium concentration 0.035 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 4 is a photograph showing the nugget jelly composition produced in test example 1 (calcium concentration 0.040 w/w%, concentration of alginic acid or a salt thereof 0.8 w/w%).
FIG. 5 is a photograph of a small piece of the jelly composition (calcium concentration 0.047 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 6 is a photograph of a small piece of the jelly composition (calcium concentration 0.049 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 7 is a photograph of a small block of the jelly composition (calcium concentration 0.053 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 8 is a photograph of a small block of the jelly composition (calcium concentration 0.054 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 9 is a photograph showing a small piece of the jelly composition (calcium concentration: 0.070 w/w%, alginic acid or a salt thereof concentration: 0.8 w/w%) produced in test example 1.
FIG. 10 is a photograph of a small piece of the jelly composition (calcium concentration 0.087 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 11 is a photograph of a small block of the jelly composition (calcium concentration 0.091 w/w%, alginic acid or a salt thereof concentration 0.8 w/w%) produced in test example 1.
FIG. 12 is a photograph showing a small piece of the jelly composition (calcium concentration 0.079 w/w%, alginic acid or a salt thereof concentration 0.5 w/w%) produced in test example 3.
FIG. 13 is a photograph of a small piece of the jelly composition (calcium concentration 0.085 w/w%, alginic acid or a salt thereof concentration 0.5 w/w%) produced in test example 3.
FIG. 14 is a photograph of a small block of the jelly composition (calcium concentration 0.035 w/w%, alginic acid or a salt thereof concentration 1.3 w/w%) produced in test example 4.
FIG. 15 is a photograph showing a small block of the jelly composition produced in test example 4 (calcium concentration: 0.090 w/w%, alginic acid or a salt thereof concentration: 1.3 w/w%).
Detailed Description
The mode for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.
[ method for producing a frozen composition in small pieces ]
The method for producing a block jelly composition according to the present embodiment includes a step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a block jelly composition (hereinafter also referred to as a "forming step").
(first solution)
The first solution comprises calcium. Calcium may be contained in the first solution in the form of calcium ions. The calcium source is not particularly limited as long as it is acceptable as a food, and examples thereof include calcium lactate, calcium carbonate, calcium acetate, calcium chloride, and calcium phosphate. The first solution can be prepared, for example, by dissolving the calcium source described above in water.
The calcium concentration of the first solution is 0.15 w/w% (1500ppm) or less. When the calcium concentration is in this range, a non-spherical small block jelly composition can be formed by contact with the second solution. The lower limit of the calcium concentration may be, for example, 0.030 w/w% or more, or 0.035 w/w% or more, from the viewpoint of excellent shape stability (easiness of shape retention) of the resulting block jelly composition.
From the viewpoint of easier formation of the non-spherical block jelly composition, the calcium concentration of the first solution may be 0.035 to 0.12 w/w%, may be 0.035 to 0.1 w/w%, may be 0.035 to 0.095 w/w%, may be 0.035 to 0.091, may be 0.035 to 0.085 w/w%, may be 0.035 to 0.08 w/w%, preferably 0.035 to 0.07 w/w%, more preferably 0.035 to 0.06 w/w%, further preferably 0.035 to 0.055 w/w%. Further, when the calcium concentration of the first solution is 0.035 to 0.091 w/w%, the small block jelly composition in the form of a sac of a citrus fruit can be efficiently obtained. Further, in one embodiment, when the concentration of alginic acid or a salt thereof in the second solution is 0.5 w/w% or more and 0.8 w/w% or less, the calcium concentration of the first solution is more preferably 0.079 w/w% or more and 0.085 w/w% or less. By making the calcium concentration of the first solution and the alginic acid or a salt thereof concentration of the second solution within this range, a non-spherical small block jelly composition is more easily formed.
The first solution may contain other ingredients allowable in food products within a range not impairing the effects of the present invention. Examples of the other components include saccharides, thickening polysaccharides, sweeteners, flavors, acidulants, colorants, pH adjusters, antioxidants, seasonings, vitamins, minerals, and stabilizers. These components may be used alone or in combination of two or more.
The viscosity of the first solution may be, for example, 1.0 to 2800mPa · s, 1.0 to 2000mPa · s, 1.0 to 1500mPa · s, 1.0 to 1000mPa · s, 1.0 to 500mPa · s, 1.0 to 100mPa · s, 1.0 to 80mPa · s, 1.0 to 30mPa · s, or 1.0 to 20mPa · s. In the present specification, the viscosity represents a value at 20 ℃ and can be measured, for example, by using a B-type viscometer (TVB10M, manufactured by Toyobo industries Co., Ltd.), a TM11 rotor, a rotation speed of 30rpm, 3 minutes, and 20 ℃.
The pH of the first solution is not particularly limited, but may be, for example, 3.0 or more and 8.0 or less, or 5.0 or more and 7.0 or less, from the viewpoint of facilitating the formation of a small jelly composition. It is also conceivable to adjust the pH of the first solution by adding an acidulant such as citric acid, but in this case, the citric acid is not preferable because it reacts with calcium in the first solution to precipitate a calcium salt. Therefore, the adjustment of the pH of the first solution is preferably performed only by the above calcium salt.
(second solution)
The second solution comprises alginic acid or a salt thereof. The alginic acid or a salt thereof is not particularly limited as long as it is acceptable as food. Examples of the salt of alginic acid include sodium salt, potassium salt, and ammonium salt. The second solution may contain only one kind of alginic acid or a salt thereof, or may contain two or more kinds in combination.
The concentration of alginic acid or a salt thereof in the second solution may be, for example, 0.4 w/w% or more and 1.5 w/w% or less, 0.4 w/w% or more and 1.4 w/w% or less, 0.5 w/w% or more and 1.3 w/w% or less, 0.6 w/w% or more and 1.3 w/w% or less, 0.7 w/w% or more and 1.3 w/w% or less, and 0.8 w/w% or more and 1.3 w/w% or less, based on the total amount of alginic acid and a salt thereof. The concentration of alginic acid or a salt thereof in the second solution may be, for example, 0.5 to 1.2 w/w%, 0.5 to 1.0 w/w%, 0.5 to 0.9 w/w%, and 0.5 to 0.8 w/w%, based on the total amount of alginic acid and a salt thereof. Further, the concentration of alginic acid or a salt thereof in the second solution may be, for example, 0.6 w/w% or more and 1.0 w/w% or less based on the total amount of alginic acid and a salt thereof.
The second solution may contain other ingredients (additives) allowable in food within a range not impairing the effect of the present invention. Examples of the other ingredients include fruit juice (e.g., citrus fruit juice such as lemon and mandarin orange), saccharides, dextrin, dietary fiber, a thickener (e.g., agar and xanthan gum), a sweetener, a flavor, an acidulant, a colorant, a pH adjuster, an antioxidant, a seasoning, vitamins, minerals, and a stabilizer. These components may be used alone or in combination of two or more.
The second solution preferably further comprises dextrin. By including dextrin, the resulting nugget jelly composition exhibits a more desirable mouthfeel. Namely, the artificial taste (the artificial driler sensation) caused by alginic acid or a salt thereof can be reduced, and the taste with improved smoothness can be perceived.
When the second solution contains dextrin, the content of dextrin may be, for example, 0.4 w/w% or more and 2.0 w/w% or less, 0.6 w/w% or more and 1.5 w/w% or less, and 0.8 w/w% or more and 1.2 w/w% or less.
The second solution preferably also comprises fruit juice. By including the fruit juice, the resulting jelly composition can contain components derived from ginkgo biloba juice (for example, water-insoluble components such as pigments). For example, by including pigments from ginkgo biloba juice in the block jelly composition, color can be imparted to the block jelly composition without the use of (artificial) coloring agents. Examples of the fruit juice include citrus fruit juice such as lemon, mandarin orange, grapefruit, fragrant orange, and grape and berry fruit juice.
When the second solution contains fruit juice, the content of the fruit juice may be, for example, 10 w/w% or more and 100 w/w% or less, 12 w/w% or more and 60 w/w% or less, and 15 w/w% or more and 40 w/w% or less.
The viscosity of the second solution may be, for example, 10 to 900mPa · s, 20 to 600mPa · s, or 40 to 300mPa · s.
The pH of the second solution is not particularly limited, but may be, for example, 2.5 or more and 8.0 or less, or 3.0 or more and 5.0 or less, from the viewpoint of facilitating the formation of a small jelly composition.
The second solution can be prepared by dissolving alginic acid or a salt thereof and other ingredients used as needed in water.
(formation Process)
In the forming step, one of the first solution and the second solution is added to the other solution to form a jelly composition in pieces. In the formation step, the first solution (one solution) may be added to the second solution (the other solution), or the second solution (one solution) may be added to the first solution (the other solution).
In the forming process, the other solution is preferably the first solution (solution containing calcium). By using the solution in a flowing state as the first solution, the method can be more suitably applied to an actual manufacturing process. The details of the formation step will be described below by taking as an example a case where the other solution is the first solution, but the formation step can be similarly performed also when the other solution is the second solution (that is, in the following description, the first solution and the second solution may be replaced with each other).
In the forming step, the second solution is added to the first solution which is flowing, and the two solutions are brought into contact with each other, whereby a crosslinking reaction between alginic acid or a salt thereof and calcium occurs, whereby a non-spherical block jelly composition can be formed. The flow method is not particularly limited, and for example, the first solution may be caused to flow by moving the first solution in the flow path, or the first solution may be caused to flow by stirring or the like.
The flow rate of the first solution may be, for example, 5 cm/sec or more and 1000 cm/sec or less, 5 cm/sec or more and 900 cm/sec or less, 5 cm/sec or more and 800 cm/sec or less, 5 cm/sec or more and 700 cm/sec or less, 5 cm/sec or more and 600 cm/sec or less, 5 cm/sec or more and 500 cm/sec or less, 5 cm/sec or more and 400 cm/sec or less, 5 cm/sec or more and 300 cm/sec or less, 5 cm/sec or more and 200 cm/sec or less, and 5 cm/sec or more and 100 cm/sec or less. If the flow rate is within this range, a non-spherical small block jelly composition similar to a citrus sac can be more easily formed. The flow rate may be, for example, 20 cm/sec or more and 90 cm/sec or less, or 30 cm/sec or more and 80 cm/sec or less. The flow rate referred to herein may be the flow rate of the first solution to which the portion of the second solution is added.
In the forming step, the second solution may be continuously added to the flowing first solution, or the second solution may be discontinuously added (for example, by dropwise addition) to the flowing first solution. From the viewpoint of easy control of the size (for example, volume, major axis, minor axis, etc.) and shape (for example, shape of a citrus sac, etc.) of the small jelly composition, it is preferable to drop the second solution into the first solution flowing during the formation step.
In the case of dropping, the dropping amount of the second solution may be, for example, 0.01mm30.1mm above the dripping point3(iii)/drop below. If the amount of the additive is within this range, a non-spherical small block jelly composition similar to a citrus sac can be more easily formed. The dropping amount may be, for example, 0.02mm30.07mm above the dripping point3Below the drop, also can be 0.03mm30.06mm above the dripping point3(iii)/drop below.
In the case of dropping, the dropping rate of the second solution may be, for example, 30 drops/minute or more and 600 drops/minute or less per one of the dropping nozzles provided in the dropping device 10 (described later). If the dropping rate is within this range, a non-spherical small block jelly composition similar to a citrus sac can be more easily formed. The dropping speed may be, for example, 30 drops/min to 500 drops/min or more per one dropping nozzle of the dropping device 10 (described later), or 35 drops/min to 490 drops/min or less.
The temperature of the first solution and the second solution in the forming step is not particularly limited, and may be, for example, 20 ℃ to 70 ℃, 25 ℃ to 50 ℃, and 25 ℃ to 35 ℃. The temperature of the first solution and the temperature of the second solution may be the same or different.
FIG. 1 is a schematic diagram showing an example of a system for producing a block jelly composition. The manufacturing system 100 shown in fig. 1 includes: a reservoir 50 containing a first solution 52 of calcium; a small block jelly forming path 20 connected to the reservoir 50 through a flow path (e.g., a pipe) 72; and a dropping device 10 connected to a reservoir 40 for a second solution 41 containing alginic acid or a salt thereof through a flow path 71 and dropping the second solution 41 into the small block jelly forming path 20. The block jelly forming path 20 is a place where a forming reaction of the block jelly composition 90 is performed, and is constituted by, for example, a half-opened flow path. In the present embodiment, the dropping device 10 has one dropping nozzle for dropping the second solution 41, but the dropping device 10 may have two or more dropping nozzles.
The manufacturing system 100 may include: a pump 30 provided in the middle of the flow path 71 and configured to deliver the second solution 41; and a pump 32 provided in the middle of the flow path 72 and delivering the first solution 52.
In the manufacturing system 100 shown in fig. 1, the first solution 52 is sent out from the tank 50 and then transferred to the block jelly forming path 20 through the flow path 72. In the block jelly forming path 20, the first solution 52 and the second solution 41 dropped by the dropping device 10 react to form a block jelly composition 90. The first solution 52 then flows into the reservoir 50 along with the formed pieces of the jelly composition 90. The upper portion of the reservoir 50 is provided with a mesh portion (e.g., a mesh having smaller pores than the bits of the jelly composition, etc.) 51 that recovers the bits of the jelly composition 90. The first solution and the small pieces of the jelly composition 90 are separated by the mesh part 51.
In the manufacturing system 100 shown in fig. 1, the first solution 52 circulates in the reservoir 50, the flow path 72, and the patch jelly forming path 20. The channel 72 may be provided with a collecting part 61 of the first solution 52 connected to the calcium ion sensor 60 via a channel 73. The calcium ion sensor 60 monitors the calcium concentration of the first solution 52, and adjusts the calcium concentration of the first solution 52 by opening and closing the pump 31 via the control circuit 82 as needed (for example, when the calcium concentration of the first solution 52 is lower than a predetermined value due to formation of a small jelly composition) to send the concentrated calcium solution 81 from the tank 80 to the flow path 72 via the flow path 74.
(Small block jelly composition)
The block jelly composition of the present invention is obtained by the above-mentioned production method.
The shape of the block jelly composition may be non-spherical, and may be, for example, a citrus sac shape or a so-called tear drop shape. The shape of the block jelly composition can be controlled by appropriately setting the conditions of the formation step as described above.
The size of the block jelly composition can be appropriately set according to the use and the like. For example, the volume of the small block of the jelly composition may be 0.01mm3Above and 0.1mm3The following. For example, the length of the small block jelly composition may be 1mm to 15mm, or 3mm to 10 mm. For example, the short diameter of the small block jelly composition may be 0.5mm to 5mm, or 1mm to 3 mm.
The block jelly composition of the present invention can be used by being incorporated into foods and beverages. Examples of the food and drink include water, soft drink water, tea beverages, fruit juice beverages, milk beverages, alcoholic beverages, non-alcoholic beverages, sports beverages, and snacks such as yogurt.
The food or drink containing the block jelly composition of the present invention can be obtained, for example, by a production method including a step of obtaining a block jelly composition by the production method of the present invention and a step of blending the obtained block jelly composition (blending step). The blending step may be performed at any timing according to the type of food or drink. For example, a food or beverage may be produced and then a small piece of the jelly composition may be added to the food or beverage material to produce a final product, or a food or beverage may be produced and a final product may be obtained by adding a small piece of the jelly composition to the food or beverage material.
(method of making the shape of the chunky jelly composition non-spherical)
The present invention also provides a method of making a small block of the jelly composition non-spherical in shape. That is, the method for forming a chunky jelly composition into a non-spherical shape according to the present embodiment includes a step (forming step) of adding one solution of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a chunky jelly composition. As an embodiment of the method of making the shape of the chunky jelly composition into a non-spherical shape according to the present embodiment, the embodiment described in the method of producing the chunky jelly composition can be exemplified.
Examples
The present invention will be specifically described below based on examples and the like. However, the present invention is not limited to these.
[ test example 1: production of non-spherical Block jelly composition (1)
As a first solution (solution containing calcium), calcium lactate was dissolved in water to obtain a plurality of calcium lactate solutions with different calcium concentrations.
As a second solution (solution containing alginic acid or a salt thereof), 8g of sodium alginate (I-3, manufactured by Kokai corporation, キミ K.K.), 33g of concentrated mandarin orange juice (frozen concentrated Citrus unshiu juice, Bx60), and 10g of dextrin were dissolved in 949g of water to obtain a sodium alginate solution.
Next, a piece of the jelly composition is manufactured using a manufacturing system based on the manufacturing system 100 shown in FIG. 1. The details of the production conditions are as follows.
A first solution: temperature 25 deg.C, viscosity 1.0 mPas, pH6.8
A second solution: temperature 25 deg.C, viscosity 108 mPas, pH4.2
Flow rate of the first solution: 36.7 cm/sec
Dropping amount and dropping speed of the second solution: 0.016mm3485 drops/min
Fig. 2 to 11 are photographs showing the appearance of the resulting small block jelly composition. FIG. 2 is a photograph when the calcium concentration of the first solution is 0.033 w/w%, FIG. 3 is a photograph when the calcium concentration of the first solution is 0.035 w/w%, FIG. 4 is a photograph when the calcium concentration of the first solution is 0.040 w/w%, FIG. 5 is a photograph when the calcium concentration of the first solution is 0.047 w/w%, FIG. 6 is a photograph when the calcium concentration of the first solution is 0.049 w/w%, FIG. 7 is a photograph when the calcium concentration of the first solution is 0.053 w/w%, FIG. 8 is a photograph when the calcium concentration of the first solution is 0.054 w/w%, FIG. 9 is a photograph when the calcium concentration of the first solution is 0.070 w/w%, FIG. 10 is a photograph when the calcium concentration of the first solution is 0.087 w/w%, and FIG. 11 is a photograph when the calcium concentration of the first solution is 0.091 w/w%.
As shown in FIGS. 2 to 11, when the calcium concentration is 0.15 w/w% (1500ppm) or less, a non-spherical block jelly composition can be obtained. Further, by setting the calcium concentration to 0.035 w/w% (fig. 3), the resulting block jelly composition was excellent in shape stability (easiness of shape retention). Furthermore, by setting the calcium concentration to 0.035 to 0.091 w/w% (fig. 3 to 11), a small block jelly composition in the form of a sac of citrus can be efficiently obtained. When the calcium concentration exceeds 0.15 w/w% (1500ppm), the shape of the resulting jelly composition becomes spherical, and a non-spherical jelly composition (not shown) cannot be obtained.
[ test example 2: production of non-spherical Block jelly composition (2)
The change in mouthfeel brought about by the combination of alginic acid or a salt thereof with various additives was tested.
As a first solution (solution containing calcium), a 1 w/w% calcium lactate solution was prepared by dissolving calcium lactate in water.
As a second solution (solution containing alginic acid or a salt thereof), sodium alginate (I-3, manufactured by キミ K.K.) and various additives were dissolved in water in the formulation shown in Table 1 to obtain a solution. The additives used were dextrin, xanthan gum and agar.
The second solution was added dropwise to the first solution (0.016 mm in a dropwise amount)3Drop), to give a small block of the jelly composition. The resulting small pieces of the jelly composition were then consumed by trained panelists and evaluated for mouthfeel. The evaluation results of the texture (free comments) are also shown in table 1.
[ Table 1]
By including dextrin in the second solution, the resulting nugget jelly composition exhibits a more desirable mouthfeel. Specifically, the artificial taste (artificial porchler's sensation) caused by alginic acid or a salt thereof is reduced, and the smoothness is improved.
Test example 3 production of non-spherical Block jelly composition (3)
As a first solution (solution containing calcium), calcium lactate was dissolved in water to obtain a plurality of calcium lactate solutions with different calcium concentrations.
As a second solution (solution containing alginic acid or a salt thereof), 5g of sodium alginate (I-3, manufactured by Kokuku K.K., キミ K.K.), 33g of concentrated mandarin orange juice (frozen concentrated Citrus unshiu juice, Bx60), and 10g of dextrin (パインデツクス #2, manufactured by Songgu chemical Co., Ltd.) were dissolved in 952g of water to obtain a sodium alginate solution (temperature 20 ℃ C., viscosity 36.7 mPas).
Next, a small block of the jelly composition was produced under the same production conditions as in test example 1 using a production system based on the production system 100 shown in fig. 1.
FIGS. 12 to 13 are photographs showing the appearance of the resulting nugget jelly composition. FIG. 12 is a photograph when the calcium concentration of the first solution is 0.079 w/w%, and FIG. 13 is a photograph when the calcium concentration of the first solution is 0.085 w/w%. In FIGS. 12 to 13, the size of the squares in the background of the small block of the jelly composition was 1 mm. times.1 mm.
As shown in FIGS. 12 to 13, even when the concentration of alginic acid or a salt thereof is 0.5 w/w%, a non-spherical jelly composition was obtained at a calcium concentration of 0.15 w/w% (1500ppm) or less.
[ test example 4: production of non-spherical Block jelly composition (4)
As a first solution (solution containing calcium), calcium lactate was dissolved in water to obtain a plurality of calcium lactate solutions with different calcium concentrations.
As a second solution (solution containing alginic acid or a salt thereof), 13g of sodium alginate (I-3, manufactured by Kokukaki Kaisha キミ K.K.), 33g of concentrated mandarin orange juice (frozen concentrated Citrus unshiu juice, Bx60), and 10g of dextrin (パインデツクス #2, manufactured by Songgu chemical Co., Ltd.) were dissolved in 944g of water to obtain a sodium alginate solution (temperature 20 ℃ C., viscosity 2790 mPas).
Next, a piece of the jelly composition was manufactured using a manufacturing system based on the manufacturing system 100 shown in FIG. 1. The details of the production conditions are as follows.
A second solution: temperature 25 deg.C, viscosity 2800 mPas, pH4.38
Flow rate of the first solution: 233 cm/s to 639 cm/s
Dropping amount and dropping speed of the second solution: 0.012-0.013 g/drop, 186 drops/min
FIGS. 14 to 15 are photographs showing the appearance of the resulting nugget jelly composition. FIG. 14 is a photograph when the calcium concentration of the first solution was 0.035 w/w%, and FIG. 15 is a photograph when the calcium concentration of the first solution was 0.090 w/w%. In FIGS. 14 to 15, the size of the squares in the background of the small block of the jelly composition was 1 mm. times.1 mm.
As shown in FIGS. 14 to 15, even when the concentration of alginic acid or a salt thereof is 1.3 w/w%, a non-spherical jelly composition having a calcium concentration of 0.15 w/w% (1500ppm) or less can be obtained.
Description of the symbols
A 10 … dropping device, a 20 … small block jelly forming path, a 40,50 … storage tank, a 41 … second solution, a 52 … first solution, a 71, 72 … flow path, and a 100 … manufacturing system.
Claims (15)
1. A method for producing a block jelly composition, comprising a step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a block jelly composition,
the other solution is a liquid that is flowable,
the calcium concentration of the first solution is 0.15 w/w% or less,
the block jelly composition is non-spherical in shape.
2. The manufacturing method according to claim 1, wherein the calcium concentration of the first solution is 0.035 w/w% or more and 0.091 w/w% or less.
3. The production method according to claim 1 or 2, wherein the concentration of alginic acid or a salt thereof in the second solution is 0.8 w/w% or more and 1.3 w/w% or less based on the total amount of alginic acid and a salt thereof.
4. The production method according to claim 1, wherein the calcium concentration of the first solution is 0.079 w/w% or more and 0.085 w/w% or less, and the concentration of alginic acid or a salt thereof of the second solution is 0.5 w/w% or more and 0.8 w/w% or less based on the total amount of alginic acid and a salt thereof.
5. The method according to any one of claims 1 to 4, wherein the step of forming the block jelly composition is a step of forming the block jelly composition by dropping the one solution into the other solution.
6. The manufacturing method according to claim 5, wherein the amount of the one solution added dropwise is 0.01mm30.1mm above the dripping point3(iii)/drop below.
7. The production method according to any one of claims 1 to 6, wherein the flow rate of the other solution is 5 cm/sec or more and 100 cm/sec or less.
8. The production method according to any one of claims 1 to 7, wherein the other solution is the first solution.
9. The production method according to any one of claims 1 to 8, wherein the viscosity of the first solution is 1.0 mPas or more and 2800 mPas or less.
10. The method according to any one of claims 1 to 9, wherein the shape of the small jelly composition is a citrus sac shape.
11. The production method according to any one of claims 1 to 10, wherein the second solution further contains dextrin.
12. The production method according to any one of claims 1 to 11, wherein the second solution further contains a fruit juice.
13. A block jelly composition obtained by the production method according to any one of claims 1 to 12.
14. A food or drink comprising the block jelly composition according to claim 13.
15. A method for forming a non-spherical shape of a chunky jelly composition, which comprises a step of adding one of a first solution containing calcium and a second solution containing alginic acid or a salt thereof to the other solution to form a chunky jelly composition,
the other solution is a liquid that is flowable,
the calcium concentration of the first solution is 0.15 w/w% or less.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2019125296 | 2019-07-04 | ||
| JP2019-125296 | 2019-07-04 | ||
| PCT/JP2020/025686 WO2021002362A1 (en) | 2019-07-04 | 2020-06-30 | Method for producing small-piece jelly composition, small-piece jelly composition, and method for shaping small-piece jelly composition into nonspherical shape |
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| CN114025625A true CN114025625A (en) | 2022-02-08 |
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| CN202080046338.4A Pending CN114025625A (en) | 2019-07-04 | 2020-06-30 | Method for producing block jelly composition, and method for making block jelly composition non-spherical |
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| JP (1) | JPWO2021002362A1 (en) |
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| GB1302275A (en) * | 1970-03-26 | 1973-01-04 | ||
| JPS58205463A (en) * | 1982-05-24 | 1983-11-30 | Q P Corp | Granules for fruit juice, its production and beverage containing the same |
| JPS62143654A (en) * | 1985-12-18 | 1987-06-26 | Inahata Koryo Kk | Jelly grain for food and production thereof |
| JP3998388B2 (en) * | 2000-02-09 | 2007-10-24 | オルガノ株式会社 | Method for producing gizzard-like grain jelly |
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- 2020-06-30 WO PCT/JP2020/025686 patent/WO2021002362A1/en active Application Filing
- 2020-06-30 JP JP2021529146A patent/JPWO2021002362A1/ja active Pending
- 2020-06-30 CN CN202080046338.4A patent/CN114025625A/en active Pending
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| JPS6265652A (en) * | 1985-09-14 | 1987-03-24 | San Ei Chem Ind Ltd | Citrus juice saclike food |
| CN1056994A (en) * | 1990-06-02 | 1991-12-18 | 许安邦 | The production method of carbonic acid type fruit juice drink with suspended fruit granules |
| JP2002191295A (en) * | 2000-12-26 | 2002-07-09 | Sanei Gen Ffi Inc | Heterogeneous granular composition and method for producing the same |
| JP2004000126A (en) * | 2002-04-25 | 2004-01-08 | Sanei Gen Ffi Inc | Drink containing jelly, and method for producing the same |
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| WO2021002362A1 (en) | 2021-01-07 |
| JPWO2021002362A1 (en) | 2021-01-07 |
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