JP2001103913A - Method for producing jelly confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method in production of a jelly confectionery capable of enjoying the pleasure of a texture of two different kinds of a granular devil's- tongue and a jelly. SOLUTION: This method comprises drying the granular devil's-tongue until the moisture content attains <=20 wt.%, subsequently dipping the resultant dried granular devil's-tongue in a saccharide liquid, thereby regulating the moisture content so as to provide <=15 wt.% difference thereof between the granular devil's-tongue and the jelly and then mixing the resultant granular devil's-tongue with the jelly.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing jelly confectionery containing granular konjac, and more particularly, to mixing jelly using a gelling agent with granular konjac having an adjusted water content to produce jelly from granular konjac. The present invention relates to a method for producing granular konjac-containing jelly confectionery without transferring moisture to portions and without losing the texture of konjac.

[0002]

2. Description of the Related Art Conventionally, as a combination of jelly and konjac, konjac powder is added to jelly food (Japanese Patent Application Laid-Open No. 06-284869), and paste-like konjac having adjusted viscosity is mixed with gel-like dessert food. (Japanese Patent Application Laid-Open No. 01-262771) and those obtained by mixing edible konjac in the form of jelly products in the form of chunks, cords, granules or fine particles (JP-A No. 09-299059) are known.

[0003]

However, a product obtained by adding glucomannan, which is a konjac powder, to a jelly food or a konjac in the form of a paste is blended with a conventional gelatin, pectin, carrageenan, or other gelatin. There is not much difference from the jelly confection using the agent, and it is not possible to enjoy two or more kinds of different texture changes. Japanese Patent Application Laid-Open No. 09-299059 also discloses that an oligosaccharide is added to konjac, but since konjac is prepared according to the conventional method, konjac is usually prepared from konjac containing at least 80% by weight of water. Moisture was transferred to jelly having a normal water content of 15 to 40% by weight, and the texture of konjac was lost, and the two types of texture of konjac and jelly could not be enjoyed. Accordingly, an object of the present invention is to provide a method for producing a jelly confectionery containing granular konjac that can enjoy two different textures of jelly and konjac.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have made intensive studies and found that the granular konjac was dried once and then immersed in a sugar solution to adjust the water content of the granular konjac. It has been found that mixing with the jelly afterwards can prevent water transfer due to the concentration gradient from the granular konjac to the jelly.

That is, according to the present invention, in the production of jelly confectionery containing granular konjac, the granular konjac is treated with water having a water content of 2.
After drying to 0% by weight or less, and adjusting the water content difference between the granular konjac and jelly to 15% by weight or less by dipping in a sugar solution, and then mixing with the jelly. To provide.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail.

First, a method for preparing granular konjac used in the present invention will be described. Konjac flour used as a raw material is Amorhopp belonging to Araceae in terms of plant classification.
hallus Konjac, K. et al. Any substance can be used as long as it is mainly composed of glucomannan (storable polysaccharide) contained in Koch tubers (potatoes).

[0008] The konjac raw material is mixed with 2 to 25% by weight of konjac flour, 2 to 15% by weight of starch and 10% of sugar.
It is also possible to add 1.0 to 10.0% by weight of gum such as carrageenan, gum arabic, xanthan gum and locust bean gum.

[0009] Sugar, which is a raw material of konjac, is sugar,
Glucose, fructose, maltose, lactose, sorbitol, erythritol, lactitol, palatinose, xylitol, maltitol fructooligosaccharide, coupling sugar, polydextrose, etc., may be used as long as they are normally used for confectionery.

[0010] The starch used as the raw material for konjac may be any starch, such as tapioca starch or wheat starch, which is commonly used for confectionery and food production.

For the production of granular konjac, 10 to 60% by weight of water is added to the above-mentioned raw material and kneaded well, and then 0.1 to 1.0% by weight of an alkali such as calcium hydroxide is added. Extrusion molding method or crushing by meat chopper
After shaping, the gel is heated at 80 to 100 ° C for 5 to 30 minutes to gel, and if necessary, drained using a centrifuge until the water content becomes about 80% by weight. Is raised.

Next, regarding the adjustment of the water content of the granular konjac, the obtained granular konjac was heated with hot air at 80 to 120 ° C. for 30 to 60 minutes, and the water content was 20% by weight or less.
Desirably, the dried konjac is dried to a weight of 10% or less, and the dried granulated konjac is mixed with a sugar solution composed of liquid sugar such as sorbitol or maltitol having a sugar content of 40 to 75 degrees and water and immersed in the granulated konjac. Is preferably 20 to 70% by weight, more preferably 2% by weight.
It may be adjusted to 5 to 35% by weight and the difference in water content from the jelly solution to be mixed later is set to 15% by weight or less. If the water content is less than 20% by weight, the jelly portion will shrink after mixing the granular konjac and jelly, and if the water content is more than 70% by weight, the moisture in the jelly portion will be reduced when mixed with the high moisture type jelly. Content 8
In some cases, the content may exceed 5% by weight, or the texture of konjac may not be felt, resulting in a problem in shape retention, storage stability, texture and the like as a product. The water content of the sugar solution is 2
The mixing ratio with the sugar liquid is preferably 20 to 50% by weight of dry granular konjac, 30 to 60% by weight of liquid sugar, and 20 to 40% by weight of water. Incidentally, by immersing the granular konjac in the sugar solution even before drying, it is possible to more efficiently reduce the water content of konjac, and to uniformly and efficiently permeate the saccharide into konjac,
The immersion in the sugar solution and the drying can be repeated.

Next, a method for preparing the jelly used in the present invention will be described. Examples of the gelling agent used as a raw material include single or mixed gelling agents such as gelatin, pectin, carrageenan, and gum arabic. When gelatin is used, acid treatment derived from bovine bone, cowhide, and pigskin is used. Alternatively, any of ordinary gelatins obtained by alkali treatment may be used, but the former is preferred from the viewpoint of texture. 150 which is usually used as a gelatin bloom
300 to 300, preferably 240 to 280, and a viscosity of 25 to 55 mps, preferably 30 to 40 mps.

[0014] As sugars to be incorporated into the jelly, sugar alcohols such as sorbitol and maltitol can be used in addition to granulated sugar, starch syrup, maltose and the like. As other raw materials, acidulants such as citric acid and malic acid, flavors, concentrated fruit juices, pigments, peptides, various vitamins, minerals and the like can be used.

As a method for preparing the jelly, the saccharide is boiled down to a predetermined sugar content, and gelatin previously dissolved in twice the amount of hot water (60 ° C.) is added to 5-10% of the whole jelly. Wt.%, And if necessary, a flavor, fruit juice, acidulant, etc. to obtain a jelly solution. The water content of the jelly solution is 15 to 85% by weight. Is preferred. The blending of the saccharide used is adjusted depending on the product to be sought, but it is preferably about 30 to 50% by weight for sugar and about 40 to 70% by weight for starch syrup. The boiling temperature of carbohydrates varies depending on the amount of juice and gelatin solution added after boiling.
What is necessary is just to perform at -130 degreeC for 10-30 minutes. The sugar content of the jelly solution varies depending on the storage stability and texture of the product to be sought, but is preferably 70 to 85 ° C. if a quality that can withstand long-term storage for two weeks or more at room temperature is required.

The jelly solution and granular konjac obtained by the above method are mixed by a single-shaft or twin-shaft mixing mixer. The mixing ratio is freely adjusted depending on the jelly confectionery product to be obtained.
0% by weight and 20 to 50% by weight of granular konjac are desirable. At this time, it is desirable to adjust the temperature so that the product temperature becomes 60 to 80 ° C. When the product temperature is 60 ° C. or lower, the viscosity of the product increases, and the working efficiency deteriorates.

In order to produce jelly confectionery containing granular konjac using the present invention, the mixed jelly solution and granular konjac are filled into a mold for solidification. The filling method generally includes a starch mold method, a pantray tray method, and the like, but the starch mold method is preferable. The starch mold method is a method in which corn starch or the like, which has been flattened, is cut out using a plaster or aluminum mold, and the jelly solution is filled therein by a piston type filling machine called a depositor. After filling, room temperature 15 ~ 25 ℃, humidity 40
By holding the granulated konjac-containing jelly solution in a room controlled at ６０60% RH for 15 to 48 hours, and drying to a desired moisture content, a granular konjac-containing jelly confection can be obtained. It is desirable to use corn starch as a mold having a water content of 3 to 8% by weight.

The dried jelly confectionery is removed from the mold, subjected to a surface coating treatment with oil or carnauba wax for glazing or adhesion prevention as required, and packaged.

Although the above is an example of the production of jelly confectionery produced using the present invention, it is needless to say that the application can be appropriately changed. In the present invention, it is important that the jelly confection be mixed with granular konjac having a different texture and that the granular konjac is once dried and then adjusted to a predetermined moisture content.

Further, another aspect of the present invention is a jelly confectionery in which the jelly confectionery containing the granular konjac is further coated with sugar. As a method of sugar-coating, the granulated konjak-containing jelly confectionery is charged into a rolling device such as a cylindrical or hollow spherical drum and rotated, and after the sugar-coated syrup is charged, sugar is charged. A method of forming a sugar coating by repeating it several times and then drying it is exemplified. In this work, before the sugar coating molding syrup is put, the fat or oil is put in advance and the jelly confection is coated with the fat or oil to prevent binding of the jelly products in the middle of the work, or the moisture content of the final jelly confectionery product can be prevented. Scattering can be suppressed. Any edible oil or fat may be used as the oil or fat as long as it has a melting point in the range of 20 ° C to 40 ° C.
Oils and fats having a melting point of 0 ° C. are desirable because they have an appropriate solidification rate during coating and have little effect on melting in the mouth. The amount of oils and fats used is 0.5 to 3.0% by weight based on the jelly confection to be coated. It is desirable to coat. The sugar-coated syrup may be an ordinary syrup in which sugar or starch syrup is boiled down and the water content is adjusted to 20-40% by weight with water, but may be from 2.0 to 12.0% by weight of gum arabic based on the total amount of the syrup. When a syrup containing a gelling agent such as gelatin or xanthan gum is used, sugar coating is easily formed even when the jelly confectionery has high moisture and low hardness in combination with a case where oil and fat coating is performed in advance in the operation. The amount of syrup for molding sugar coating to be finally used is suitably 4.0 to 20.0% by weight based on the jelly confection to be charged, and the amount of sugar is preferably 1 to 30% by weight based on the jelly confection to be charged. Appropriate.

[0021]

Next, examples of the present invention will be described based on the embodiments of the present invention, but the present invention is not limited to the examples. In addition, the sugar content in an Example was measured using the refractometer (N-3E type made by Atago Co., Ltd.).

Example 1 Production of Jelly Confectionery Containing Granular Konjac (1) First, a jelly solution was produced by the following procedure. Gelatin (Nippi Gelatin 250 Bloom) 7.0
Part was swelled in 14.0 parts of water, then dissolved by heating at 60 ° C. for 30 minutes, and 35.0 parts of sugar (manufactured by Itochu Seika) and 45.0 parts of enzymatic saccharified syrup ( Niken Chemical Co., Ltd., sugar content: 75.0 degrees), put into a boiler, heat and boil down to 140 ° C., make water 20.0% by weight, and then add citric acid (Fuso Chemical Co., Ltd.) 1.0 , 0.1 part of red cabbage dye (manufactured by Toyo Ink) and 0.1 part of apple flavor (manufactured by Hasegawa Perfume) were added and mixed to prepare a jelly solution having a water content of 20% by weight and a sugar content of 79 °. (2) Next, granular konjac to be mixed with the jelly solution was produced by the following procedure. 5 parts of konjac powder (made by Shimizu Chemical)
8 parts of tapioca starch (Okajo Shoji), 30 parts of enzymatic saccharified starch syrup (manufactured by Nippon Starch Chemical Co., Ltd., sugar content: 75 degrees), brewing water 30
After mixing and stirring for 1 hour, 2.5% by weight of a 10% by weight calcium hydroxide solution was added and mixed well.
After leaving for another 20 minutes, use a meat chopper to make
mm granular konjac was molded and heated in hot water at 85 to 90 ° C. for 10 minutes to complete gelation. 100 parts of this granular konjac is immersed in 14.5 parts of enzyme saccharified starch syrup (Niken Kagaku, sugar content: 70 ° C.) for 3 hours, dehydrated by a centrifugal separator, and then dried with a hot air drier at 80 to 90 ° C. for 1 hour. Drying yielded dry granular konjac with a reduced water content to 7.0% by weight. To 35 parts of the dried granular konjac, 15 parts of water at normal temperature (25 ° C.) was added, and the mixture was allowed to stand for 1 hour. Then, sorbitol solution (sugar content: 70 ° C.) at normal temperature (25 ° C.) was added to 5 parts.
0 parts, heated in a heating kettle at 85 ° C. for 30 minutes while immersed in the sugar solution, and sterilized to obtain a water content of 30% by weight.
Granular konjac adjusted to a sugar content of 75 degrees was produced. (3) Subsequently, the jelly solution and the granular konjac were mixed by the following procedure to produce a jelly confectionery. Using a twin-screw mixer, a jelly solution containing granular konjac was mixed by mixing a jelly solution adjusted to 75 ° C. and granular konjac adjusted to 60 ° C. under the conditions of a mixing ratio of 50% by weight of jelly solution and 50% by weight of granular konjac. I got The jelly solution containing the granular konjac was prepared in advance with a water content of 5
The corn starch mold was charged in an amount of 3.0 g each and stored for 24 hours as it was, dried until the water content of the jelly portion became 20% by weight, and then removed from the mold. The jelly confectionery thus taken out was coated with 0.2% by weight of a medium-chain fatty acid oil to prevent adhesion, thereby producing a jelly confectionery containing granular konjac.

Comparative Example 1 A jelly confection containing no granular konjac particles was obtained according to the method described in Example 1, except that no granular konjac was mixed.

Test Example 1 A comparison test of the taste of the two types of jelly confectionery obtained in Example 1 and Comparative Example 1 was conducted using a panel of 50 female high school students and 50 female college students. The sensory evaluation in the comparative test was evaluated as “preferable” by the difference in the texture of the jelly provided by the designed formulation and the hardness of the granular konjac added therein being recognized in the mouth. The results are shown in Table 1.

Table 1 Results of Sensory Evaluation Test (Percentage of Persons Who Preferred) Female High School Girls Female University Students Selectivity Example 1 39 43 82% Comparative 1 11 7 18%

Example 2 Production of sugar-coated jelly confectionery (1) A syrup to be used for sugar-coated was prepared by the following procedure. 47.98 parts of sugar (manufactured by Itochu Seikatsu), 45.97 parts of acidified syrup (manufactured by Sanmatsu Kogyo) and 5.0 parts of gum arabic (manufactured by Gum Arabic Company) are mixed, put into a cooker, and boiled down to 110 ° C. 1.0 part of citric acid (made by Fuso Chemical), apple flavor (made by Hasegawa flavor)
After adding and mixing 0.05 parts, water was added to reduce the water content to 3 parts.
A sugar coating molding syrup was prepared by adjusting the amount to 0.0% by weight. (2) Subsequently, a sugar coating layer was formed on the surface of the jelly confectionery by the following procedure. The jelly solution containing granular konjac obtained according to the method described in Example 1 was poured into a mold, and allowed to stand in a room at 20 ° C. and a relative humidity of 48% for 24 hours. The konjac portion and the jelly portion each had a sugar content of 80. After confirming the degree, the jelly confectionery was removed from the mold to obtain a jelly confectionery containing granular konjac. Further, the jelly confectionery containing the granular konjac is put into a rotating cylindrical drum or a hollow spherical drum, and coconut oil is added as a fat or oil so as to be 1% by weight based on the jelly confectionery. After coating the fats and oils, they were kept at room temperature 20 ° C. and relative humidity 48
% Of the mixture was allowed to stand for 24 hours to stabilize the gelation, thereby obtaining a jelly confection coated with oil and fat. Next, 60 kg of the jelly confection coated with the fat or oil was charged into a rotary kettle, rotation was started, and then 0.6 kg of the sugar coating molding syrup was charged. When stickiness appeared, 2 kg of sugar was charged. By repeating this operation twice, a sugar coating layer is formed and further
After drying in the sun, a sugar-coated jelly confectionery containing granular konjac as a final product was produced.

COMPARATIVE EXAMPLE 2 A jelly solution obtained according to the method described in Example 1 was poured into a mold except that the granular konjac was not mixed, and then a sugar coating containing no granular konjac according to the method described in Example 2. Hanging jelly confectionery was manufactured.

Test Example 2 The palatability of the sugar-coated jelly confectionery containing konjac grains obtained in Example 2 (sugar content 80) and the conventional sugar-coated jelly confectionery obtained in Comparative Example 2 (sugar content 80) are confirmed. For this reason, a preference survey was conducted on 50 junior high school girls and 50 high school girls. The sensory evaluation in the taste survey showed that the difference in the texture of jelly caused by the designed formulation, the hardness of the granular konjac added therein, and the three textures of sugar coating were recognized in the mouth. Was evaluated as “preferred”. The results are shown in Table 2.

Table 2 Results of Sensory Evaluation Test (Percentage of Persons Who Replied Preferable) Female Junior High School Female High School Student Selectivity Example 2 43 46 89% Comparative Example 2 7 4 11%

[0030]

EFFECTS OF THE INVENTION According to the present invention, a synergistic effect can be obtained by simultaneously feeling in the mouth the difference in the texture of a plurality of gels between jelly by a gelling agent and granular konjac by a konjac mannan, which was not found in the conventional jelly containing konjac. It has become possible to provide jelly confectionery with a new taste. After drying the granular konjac, the difference between the moisture content of the granular konjac and the moisture content of the jelly to be mixed can be adjusted within a certain range by immersing in the sugar solution, and the mutual water concentration gradient is reduced. It becomes smaller, and it is possible to prevent the jelly part and the konjac part from changing the hardness over time due to moisture transfer after mixing.
By replacing part of the water content of the granular konjac with carbohydrates, the migration of water to the jelly portion is prevented, and it is also possible to prevent the granular konjac from withering.

Claims (4)

[Claims] In the manufacture of a jelly confection containing granular konjac, the granular konjac is dried to a water content of 20% by weight or less and then immersed in a sugar solution to reduce the difference in water content between the granular konjac and jelly. A method comprising adjusting the amount to 15% by weight or less and then mixing with jelly. 2. The process according to claim 1, wherein the water content of the jelly is 15 to 85% by weight and the water content of the granular konjac is 20 to 70% by weight. 3. The sugar solution used for immersion has a water content of 20 to 70.
3. The method according to claim 1 or 2, wherein the weight is% by weight. 4. A jelly confection obtained by applying a sugar coating to the surface of a jelly confection produced by the method according to claim 1.