JP2000189073A - Gelatinous food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a gelatinous food having acid resistance, longer palatable period and a sarcocarp-like food feeling irrespective of seasons, in comparison with conventional gelatinous foods having the sarcocarp-like food feelings. SOLUTION: This gelatinous food having a sarcocarp-like food feeling is produced by preparing a blended product consisting of 35-70 wt.% agar, 15-35 wt.% xanthan gum and 15-30 wt.% glucomannan, heating the product to form a sol product, cooling it to form gel, freezing it and then by defrosting it.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an acid-resistant jelly-like food having a pulp-like texture. The present invention aims to diversify jelly-like foods by providing an acid-resistant jelly-like food having a texture similar to a flesh.

[0002]

2. Description of the Related Art Jelly-like foods having a fruity flavor and resembling pulp can be easily enjoyed as a fruity flavor, and thus are widely used as desserts. However, many jelly-like foods are merely gelled by cooling a gelling agent solution imparted with fruit flavor with fruit juice or flavoring, and the tissues and foods are far from the actual pulp. Most have a feeling. Therefore, various attempts have been made and proposed to make the texture and texture of the fruit as similar as possible. For example, jelly-like dessert foods having a flesh-like tissue consisting of frozen and thawed products of a mixed sol based on fruit juices, edible fiber substances and gelling agents (JP-A-57-189653), fermented milk, gel After homogenizing the sol mixture of the agent and the divalent metal salt,
A method for producing a jelly-like food having a pulp-like texture comprising freezing and thawing is disclosed (JP-A-63-3768), and various jelly-like foods having a pulp-like texture by freeze-thaw treatment have been proposed. ing.

[0003] Most of the gelling agents used in such jelly foods are carrageenans. Carrageenan is a polysaccharide extracted from seaweed and is known to produce a highly elastic gel by synergistic action with locust bean gum. However, carrageenan has no acid resistance and has a problem that the gel strength decreases with time under acidic conditions of pH 4.0 or less. This phenomenon is due to the hydrolysis of carrageenan molecular chains by acids. This phenomenon has become a problem in products such as fruit jelly having a pulp-like texture using carrageenan at a low pH. In addition, gel strength of conventional jelly foods, particularly acidic jelly such as fruit jelly, is reduced during the manufacturing process and during the storage period. Since a decrease in the gel strength means a change in texture, the gelling agent is required to have acid resistance.

[0004]

Accordingly, the present invention provides a technique for forming a sol using agar, xanthan gum and glucomannan, cooling the sol into a gel, freezing and thawing. By using
An object of the present invention is to provide an acid-resistant jelly-like food having a texture and texture similar to actual pulp and having a so-called pulp-like texture.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies for an acid-resistant jelly-like food having a pulp-like texture and a long-lasting period of the pulp-like texture. , Agar, xanthan gum and glucomannan are 35 to 70% by weight of agar based on their total weight, xanthan gum 1
5 to 35% by weight, glucomannan 15 to 30% by weight are blended and heated to form a sol,
The inventor has found that a jelly-like food having a pulp-like texture with a long shelf life can be obtained by cooling, gelling, and thawing this sol. By the way, Japanese Patent Application Laid-Open
No. 191759 discloses an agar composition, which is mainly composed of agar, xanthan gum and one or more substances selected from locust bean gum, tara bean gum, guar gum and glucomannan. And the proportion of said one or more substances is 30.0 to 9 respectively with respect to their total weight.
9.0% by weight, 0.5-30.0% by weight and 0.5-4
It is known that an agar composition having a gelatinous texture can be obtained by mixing with water in a range of 0.0 weight, melting under heating, cooling and gelling to obtain a gelatin composition. Was not a jelly-like food capable of maintaining a pulp-like texture for a long period of time, like the jelly-like food in the present invention.

[0006] The jelly-like food of the present invention is an acidic jelly such as a fruit jelly which does not decrease the gel strength during the production process and the storage period, despite the impartation of sourness, and has a change in texture. It is a jelly-like food with less acid resistance. Organic acid such as citric acid, lactic acid and malic acid or fruit juice such as concentrated peach, concentrated melon and concentrated grape can be used as the acidity adjusting agent used in the present invention. In the formulation of the conventional gelling agent, carrageenan, sol-like material obtained using locust bean gum, agar, furceleran, carrageenan, pectin or sol-like material obtained by a combination of two or more of gelatin, cooled gelled,
It is a jelly-like food having a flesh-like structure or a flesh-like structure obtained by freezing and thawing. The jelly-like food obtained by the combination of these gelling agents had a gel strength that decreased with time under acidic conditions of pH 4.0 or less, became a soft tissue, and could not be said to have a good texture. .

The present invention is a jelly-like food obtained by cooling, gelling, freezing and thawing a sol of a combination of a gelling agent of agar, xanthan gum and glucomannan. The obtained jelly-like food does not decrease in gel strength with time under acidic conditions of pH 4.0 or less,
Firm gel strength can be maintained. By maintaining this gel strength, a jelly-like food with little change in texture and a long-lived pulp-like texture can be obtained. According to the present invention, it is possible to provide an acid-resistant jelly-like food exhibiting a flesh-like texture in this way, and it is possible to diversify products in the jelly-like food. This jelly-like food has the advantage of being able to enjoy a pulp-like flavor and texture regardless of the season.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The acid-resistant jelly-like food having a pulp-like texture according to the present invention can be produced as follows. First, agar, xanthan gum and glucomannan are 40 to 70% by weight of agar, 15 to 30% by weight of xanthan gum, 15 to 30% by weight of glucomannan based on the total weight thereof.
It is blended so as to be in a range of 30% by weight, water is added, the mixture is stirred, and then heated and dissolved to prepare a sol. Next, the mixing ratio of the gelling agent will be described. The jelly prepared by the formulation of the present invention is considered to have a phase-separated gel structure. In other words, the structure has two types of gels, gel A composed of agar and gel B composed of xanthan gum and glucomannan. Therefore, the ratio of agar is 70% by weight.
If it is higher, the properties of the agar become remarkable and the gel becomes brittle. In addition, when such a gel is freeze-thawed, the agar is susceptible to freeze denaturation, resulting in a texture different from that of the pulp.

On the other hand, when the ratio of agar is less than 35% by weight, that is, when the ratio of xanthan gum and glucomannan is large, the properties of the gel composed of xanthan gum and glucomannan become remarkable. The gel consisting of xanthan gum and glucomannan is very sticky and has a konjac jelly-like texture. Further, even if such a gel is freeze-thawed, the gel does not freeze-denature and the texture does not change. In order to make a viscoelastic gel of xanthan gum and glucomannan, it is necessary to mix at least 15% by weight, respectively. Particularly, when the ratio of glucomannan is more than 30% by weight, the konjac-like texture becomes remarkable and the spoon breaks. If the ratio of xanthan gum is more than 35% by weight, the viscosity becomes high, and a slimy and flesh-like texture cannot be obtained. For this reason, in order to prepare a jelly-like food having appropriate water separation and appropriate elasticity, and appropriate spoon breakage, and having a flesh-like texture, it is easy to freeze-denature and has a brittle agar and elasticity. Xanthan gum and glucomannan need to be mixed in an appropriate ratio. As a result of examining the jelly of the flesh-like texture having the above properties, the formulation of the gelling agent used in the present invention was determined to be 40 to 70% by weight of agar, 15 to 35% by weight of xanthan gum, and 15 to 30% by weight of glucomannan. did.

The agar used in the present invention is Ogonori ( Grac).
Any agar can be used irrespective of its chemical composition, as long as it is manufactured from ilaria verrucosa) , maxa ( Gelidium amansil) , oberxa (Pterocladia capillacea ) or the like. Agar is composed of agarose having β-D-galactosepyranose bonded at the 1,3-position and 3,6-anhydro-α-L-galactosepyranose bonded at the 1,4-position as a repeating unit, and an ionic polysaccharide other than agarose. It is a complex substance consisting of a sugar, agaropectin.

The xanthan gum used in the present invention is a microorganism Xanthomonas campestris (Xanthomonas c.
ampestris) is a natural polysaccharide produced extracellularly by pure culture of glucose in a glucose or starch medium. Xanthan gum is composed of glucose, mannose, and glucuronic acid (a mixed salt of potassium, sodium, and calcium). The main chain is glucose, and the side chain is a substance having a structure with many side chains consisting of two mannoses and glucuronic acid.

The glucomannan used in the present invention is Amorpohophallus Konjac K.
Koch is a storage polysaccharide contained in tubers (potatoes). Glucomannan is almost 2: 3 (1: 1.6) of glucose and mannose
Is a complex polysaccharide with β-1,4 bonds, which is acetylated at a ratio of 1 to 19 constituent sugars and a branching at a ratio of 1 to 50 to 60 constituent sugars. is there.

In the present invention, the sol-like substance thus prepared is mixed with a fruit juice, a flavor, a dietary fiber substance, or a flavor substance such as a sweetener or an acidity modifier to improve the palatability of the jelly-like food. Can be planned. These juices and spices
It may be artificially prepared, and may be appropriately selected according to the taste of the desired final product jelly-like food. As a dietary fiber substance, fruit pulp, powdered cellulose and powdered crystalline cellulose can be used. Sugar is used as a sweetener, citric acid is used as an acidulant, and salts are used for pH adjustment or acidity adjustment. Organic acids such as citric acid, lactic acid, malic acid and the like are suitable as the acidity adjusting agent used in the present invention, but natural juice can also be used as the acidity adjusting agent. Furthermore, sugars such as sucrose, fructose, starch syrup, or artificial sweeteners may be added to impart sweetness, or a colorant may be added to enhance the color to approximate the color to the flesh. As the salts, dipotassium hydrogen phosphate, sodium citrate and the like can be used. Since crystalline cellulose is added to make the jelly turbid, it need not be particularly used.

Next, the prepared sol is filled into a suitable container to be cooled and gelled, and further, at a temperature of about -10 to -40 ° C, preferably at a temperature of -15 to -25 ° C for 3 hours. After the above freezing, by thawing in an atmosphere of 0 to 40 ° C., the jelly-like food having a pulp-like texture of the present invention can be produced. Next, the present invention will be described more specifically with reference to examples.

[0015]

Example 1 Raw materials having the composition shown in Table 1 were mixed, stirred, heated and dissolved, and then homogenized to prepare each sol.

[0016]

[Table 1]

Next, 110 g of the sol was dispensed into a cup-shaped container, gelled by cooling, frozen at -15 ° C. for 10 hours, and then thawed at room temperature to produce a jelly-like food. The texture of each of the obtained jelly-like foods was subjected to a sensory evaluation by a specialized panelist. As a result, there was no significant difference between the product of the present invention 1 and the comparative product 1, and it was evaluated that the product 1 had a peach-like texture.

The product 1 of the present invention and the comparative product 1 were blended by heating and then homogenized to prepare a sol. The pH of the sol at this time was 3.8. This sol is heated to 60 ° C
, Gelated by cooling over time, and cooled at -15 ° C.
After freezing for 10 hours, it was thawed at room temperature to produce a jelly-like food. Then, the gel strength of each jelly-like food was measured by a compression breaking tester (Leonor 33005; manufactured by Yamaden). The result is shown in FIG. According to this, the gel strength of the composition of the comparative product 1 sharply decreased with time, but the gel strength of the composition of the product 1 of the present invention did not decrease much with time. Therefore, it was found that the gel prepared by blending the product 1 of the present invention had improved acid resistance compared to the gel prepared by blending the comparative product 1.
In other words, the product 1 of the present invention is a jelly-like food with a small decrease in gel strength during the manufacturing process and little change in texture.

According to the combination of the product 1 of the present invention and the comparative product 1, they are heated and dissolved, and then homogenized to prepare a sol-like substance, gelled by cooling, frozen at -15 ° C for 10 hours, and then thawed at room temperature. To produce a jelly-like food. Each jelly-like food was stored in a refrigerator at 5 ° C., and its gel strength was measured over time with a compression rupture tester (Leonor 33005; manufactured by Sanden). The result is shown in FIG. It is known that the rate of decrease in gel strength during the storage period shown in FIG. 2 depends not on acidity but on pH. When comparing the same jelly, the lower the pH, the faster the gel strength decreases. The pH of the product 1 of the present invention during the storage period was measured over time, but there was no change. According to this, the gel strength of the comparative product 1 decreased over time, but the gel strength of the present invention product 1 did not decrease over time. Accordingly, it was found that the product 1 of the present invention had improved acid resistance as compared with the comparative product 1. In other words, the product of the present invention has a small change in texture during the storage period. The product 1 of the present invention is a jelly-like food having a flesh-like texture with a longer shelf life than the comparative product 1.

[0020]

Example 2 A solution having the composition shown in Table 2 was stirred, dissolved by heating, and homogenized to prepare a sol.

[0021]

[Table 2]

Next, 110 g of the sol was dispensed into a cup-shaped container, gelled by cooling, and frozen at -15 ° C. for 10 hours.
Thawed at room temperature to produce a jelly-like food. The texture of each of the obtained jelly-like foods was subjected to a sensory evaluation by a specialized panelist. As a result, the product obtained in Example 2 had an elastic noodle texture and was evaluated to have a melon-like texture.

[0023]

Example 3 A solution having the composition shown in Table 3 was stirred, dissolved by heating, and homogenized to prepare a sol.

[0024]

[Table 3] ──────────────────────── Agar 0.35 Xanthan gum 0.12 Glucomannan 0.12 Isomerized sugar 22.00 1/6 Concentrated grape juice 5.00 Crystalline cellulose 0.40 Citric Acid 0.30 Dipotassium hydrogen phosphate 0.20 Water 71.51 ───────────────────────────── (Unit: wt%)

Next, 110 g of the sol was dispensed into a cup-shaped container, gelled by cooling, and frozen at -15 ° C. for 10 hours.
Thawed at room temperature to produce a jelly-like food. The texture of each of the obtained jelly-like foods was subjected to a sensory evaluation by a specialized panelist. As a result, the product obtained in Example 3 was evaluated to be soft and juicy, and to have a grape-like texture.

[0026]

The agar, xanthan gum and glucomannan are 35 to 70% by weight of agar based on the total weight thereof,
Xanthan gum 15-35% by weight, glucomannan 15
To provide a jelly-like food having a pulp-like texture by mixing and heating to form a sol, cooling and gelling the sol to freeze and thaw. Can be. The jelly-like food has more acid resistance than the conventional jelly-like food having a flesh-like texture. Thereby, it is possible to provide a jelly-like food having a pulp-like texture with a long shelf life, and there is an advantage that a pulp-like texture can be enjoyed regardless of the season.

[Brief description of the drawings]

FIG. 1 shows the gel strength of each jelly-like food obtained by gelling a sol-like product of the product of the present invention 1 and the comparative product 1 with time.

FIG. 2 shows the time-dependent change in gel strength when each jelly-like food obtained by gelling a sol-like product of the product 1 of the present invention and the comparative product 1 is refrigerated.

 ──────────────────────────────────────────────────続 き The continuation of the front page F term (reference) 4B041 LC03 LD01 LH08 LH10 LH16 LP16 LP25

Claims (2)

[Claims] 1. An acid-resistant substance having a pulp-like texture, characterized in that a sol-like substance prepared by adding three kinds of gelling agents consisting of agar, xanthan gum and glucomannan is heated and gelled, frozen and thawed. Jelly-like food. 2. A gelling agent comprising 35-70% by weight of agar, 15-35% by weight of xanthan gum, 15-35% by weight of glucomannan.
The acid-resistant jelly-like food according to claim 1, which is a mixture in a range of 30% by weight.