JP2000116342A - Sarcocarp-like jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain sarcocarp-like jelly simultaneously satisfying the appearance of fibrous texture, sarcocarp-like tooth feeling.tongue touch.throat passing, fresh appearance and taste, and can be kept in frozen state. SOLUTION: This sarcocarp-like jelly contains gellan gum, tamarind seed gum, locust bean gum, xanthane gum and whey protein. An oprimum range of the amount of a jellifying agent used in the sarcocarp-like jelly of this invention is varied according to the ripeness.hardness.kind of fruit of an imaged sarcocarp, but when exemplifying as a tentative criterion, 0.03-0.3 wt.% of gellan gum, 0.05-0.7 wt.% of tamarind seed gum, and the total of locust bean gum and xanthane gum of 0.1-0.5 wt.% based on the final weight of the sarcocarp-like jelly, and a preferable ratio of the former/the latter is (1/9)-(9/1). The amount of whey protein used in the sarcocarp-like jelly is especially restricted because the optimum range is variable according to the appearance and kind of fruit of an imaged sarcocarp texture, but 0.2-1 wt.% is preferable from the view point of the appearance.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a flesh-like jelly.

[0002]

2. Description of the Related Art Conventionally, various studies have been made on pulp-like jelly. However, apart from the color and fragrance, those that simultaneously satisfy the appearance of fibrous tissue, flesh-like texture, tongue, throat, fresh appearance and texture that are originally required for flesh-like jelly have been obtained. I didn't.

[0003] Furthermore, conventionally, jelly is mainly refrigerated at the distribution stage, and when frozen for long-term storage, the structure of the jelly is destroyed, and most of the jelly no longer has commercial value.

[0004]

DISCLOSURE OF THE INVENTION The present invention relates to a pulp that simultaneously satisfies the appearance of fibrous tissue, pulp-like texture, texture, and throat, fresh appearance and texture, and can be stored frozen. Aim to provide jelly-like.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a flesh-like jelly. More specifically, it relates to a flesh-like jelly comprising gellan gum, tamarind seed gum, locust bean gum, xanthan gum, and whey protein. The pulp-like jelly according to the present invention is a pulp-like jelly that simultaneously satisfies the appearance of the fibrous tissue, the flesh-like texture, tongue, and throat, the fresh appearance and the texture, and can be stored frozen. .

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The pulp-like jelly according to the present invention is produced by a manufacturing method except that gelling agents used include gellan gum, tamarind seed gum, locust bean gum and xanthan gum, and whey protein is included as a raw material. Is not particularly limited, and a normal jelly production method can be used as it is. In addition, the pulp-like jelly according to the present invention can be frozen without losing its commercial value.

The optimum range of the amount of the gelling agent used in the pulp-like jelly according to the present invention can vary depending on the degree of ripening, firmness, kind of fruit, etc. of the pulp to be imagined. If necessary, it can be adjusted to the required hardness or the like.
For example, gellan gum is 0.03-0.3% (weight, same hereafter), tamarind seed gum is 0.05-0.7%, and locust bean gum, based on the final weight of pulp-like jelly. And xanthan gum in total 0.1
At 0.5%, the preferred ratio of both is 1: 9 to 9: 1.

The optimum range of the amount of whey protein used in the pulp-like jelly according to the present invention can vary depending on the appearance of the pulp tissue to be imagined, the kind of fruit, and the like.
Although there is no particular limitation, 0.2 to 1% is preferable in terms of appearance.

The pulp-like jelly according to the present invention can use any foods and food additives as other raw materials.

As an example of the method for producing the pulp-like jelly according to the present invention, gellan gum, tamarind seed gum, locust bean gum, xanthan gum, whey protein,
Trisodium citrate is added, and the mixture is heated to 80 ° C. and stirred for 10 minutes to dissolve. Fruit juice and citric acid are added and stirred, and the mixture is dispensed into a jelly cup. Further, the whole jelly cup may be put in a freezer at -20 to 30 ° C., frozen once, and then thawed.

Here, the pH of the jelly solution immediately before dispensing into the jelly cup is preferably acidic from the viewpoint of recalling the sourness of the pulp, more preferably pH 2 to 5, more preferably pH 3.5 to 3.5. 4.6 is more preferred. In the flesh-like jelly according to the present invention, when juice is used, the pH is often in an appropriate pH range, and an acidulant such as citric acid may be further added, and only the acidulant is added without adding the juice. You may.

The pulp-like jelly according to the present invention can be stored in a frozen state, and can be stored for a long period of time without deterioration in quality. Is more preferable in that it is close to

[0013] Those skilled in the art can determine the type and amount of food and food additives to be contained in jelly and whether or not they are frozen once.
It can be adjusted as appropriate according to the desired texture, circumstances at the distribution stage, and the like. In fact, those skilled in the art are widely implementing the method.

[0014]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1 Peach flesh-like jelly In 70 parts by weight of water, 0.07 parts by weight of gellan gum, 0.2 parts by weight of tamarind seed gum, 0.2 parts by weight of locust bean gum.
15 parts by weight, xanthan gum 0.12 parts by weight, whey protein 0.4 parts by weight, trisodium citrate 0.1 parts by weight,
0.1 parts by weight of calcium lactate and 0.1 parts by weight of glycerin fatty acid ester were added, and the mixture was heated to 80 ° C., stirred for 10 minutes, and dissolved. Further, 8 parts by weight of peach juice concentrated 5 times, 12 parts by weight of sugar, 0.1 parts by weight of citric acid (crystal), 0.1 parts by weight of peach flavor, and 0.1 parts by weight of coloring agent were added thereto and stirred. After adjusting the total amount to 100 parts by weight with water, the mixture was dispensed into a jelly cup and sealed. At this point, the jelly had not yet solidified and was in a liquid state, but it was confirmed that the appearance of the fibrous tissue was formed. After cooling at room temperature, the jelly cup was put into a freezer at −30 ° C., taken out after 3 hours, thawed in cold water, and taken out of the cup to a plate for eating. The obtained jelly was fresh and visibly juicy, and exhibited the appearance of a fibrous tissue, with a peach flesh-like texture, tongue and throat, and a delicious peach flesh-like jelly with a fresh texture. . In addition, all the raw materials used Saneigen FFI products.

Example 2 Orange flesh-like jelly In 70 parts by weight of water, 0.11 part by weight of gellan gum, 0.19 parts by weight of tamarind seed gum, 0.15 parts by weight of locust bean gum, 0.15 parts by weight of xanthan gum, whey 0.3 parts by weight of protein, 0.1 parts by weight of trisodium citrate, 0.1 parts by weight of calcium lactate and 0.1 parts by weight of glycerin fatty acid ester were added, and the mixture was heated to 80 ° C. and stirred for 10 minutes to dissolve. Furthermore, 5 parts by weight of orange juice 8 parts by weight, sugar 15 parts by weight, citric acid (crystal)
0.1 part by weight, 0.1 part by weight of an orange flavor and 0.1 part by weight of a coloring agent were added, stirred, adjusted to 100 parts by weight with water, then dispensed into a jelly cup and sealed. At this point, the jelly had not yet solidified and was in a liquid state, but it was confirmed that the appearance of the fibrous tissue was formed.
After cooling at room temperature, the whole jelly cup is -30
C., placed in a freezer at 3 ° C., taken out after 3 hours, thawed in cold water, and taken out of the cup to a plate for eating. The obtained jelly is refreshing in appearance and has the appearance of a fibrous tissue.
It was a delicious orange pulp-like jelly with a fresh texture and throat. The raw materials are all Saneigen F
F.I. products were used.

Example 3 Grape flesh-like jelly In 70 parts by weight of water, 0.07 parts by weight of gellan gum, 0.2 parts by weight of tamarind seed gum, 0.2 parts by weight of locust bean gum.
15 parts by weight, xanthan gum 0.12 parts by weight, whey protein 0.2 parts by weight, trisodium citrate 0.1 parts by weight,
0.1 parts by weight of calcium lactate and 0.1 parts by weight of glycerin fatty acid ester were added, and the mixture was heated to 80 ° C., stirred for 10 minutes, and dissolved. Further, 8 parts by weight of grape juice concentrated 5 times, 12 parts by weight of sugar, and 0.1 part of citric acid (crystal) were contained therein.
Parts by weight, grape flavor 0.1 parts by weight, coloring agent 0.1
The resulting mixture was stirred by adding water, and the total amount was adjusted to 100 parts by weight with water, then dispensed into a jelly cup and sealed. At this point, the jelly had not yet solidified and was in a liquid state, but it was confirmed that the appearance of the fibrous tissue was formed. After cooling at room temperature, the jelly cup was put in a freezer at −30 ° C., taken out after 3 hours, thawed in cold water,
I ate it out of the cup on the plate. The obtained jelly was fresh and greasy, and had a fibrous tissue appearance. It was grape-pulp-like texture, tongue and throat, and was a delicious grape-pulp-like jelly with a fresh texture. . In addition, the raw materials are all Saneigen F
I company product was used.

Claims (1)

[Claims] A pulp-like jelly comprising gellan gum, tamarind seed gum, locust bean gum, xanthan gum, and whey protein.