JP2001145465A - Frozen foaming jelly food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen foaming jelly food capable of being easily foamed by agitating by spoon and the like and having a soft and smooth texture and good melting properties in the mouth. SOLUTION: In a frozen foaming jelly food, a collagen peptide is blended. The content of the collagen peptide is preferably 0.2-2.0 wt.% per product weight. The frozen foaming jelly food is produced by dispersing and dissolving the collagen peptide and other raw materials such as a gelling agent, a sweetener and the like and subsequently freezing the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a foamable frozen jelly food and a method for producing the same. Foamable frozen jelly food of the present invention, even immediately after being taken out of the freezer,
It can be easily stirred and foamed, and has a smooth texture and good mouth-solubility.

[0002]

2. Description of the Related Art Conventionally, various types of jelly foods are commercially available, and these jelly foods are usually gellan gum,
It is generally prepared by heating and cooling an aqueous solution in which a gelling agent such as xanthan gum, locust bean gum, guar gum, gum arabic, konjac mannan, agar, gelatin or the like is dispersed or dissolved to form a gel. In addition to such a preparation method, after cooling and gelling in the same manner as described above, further freezing and then thawing, a so-called freeze-thaw method, which has a flesh-like or sanou-like tissue It is known that jelly foods can be prepared. Methods for preparing jelly food by freeze-thaw method are described in, for example, JP-A-10-99031 and JP-A-1
No. 0-66523. The methods disclosed in these publications use gellan gum as a main gelling agent and organize the pulp-like tissue by a freeze-thaw method, and the jelly food obtained by this method has a stress in the mouth, That is, it is described that the food is easily fragmented by a normal chewing force when the food is put into the mouth, and has a sanou-like texture or a pine-like texture.

[0003]

SUMMARY OF THE INVENTION A jelly food prepared by heating and then cooling a liquid in which the above-mentioned gelling agent is dispersed or dissolved to form a gel, or
Jelly foods prepared by the freeze-thaw method disclosed in JP-A-99031 and JP-A-10-66523 are characterized by having a viscoelastic texture, but have the problem that the tissue is hard. Have. Also,
Conventional jelly foods cannot be foamed at all even if they are stirred or agitated, because the jelly bodies are simply crushed or fragmented. Accordingly, an object of the present invention is to improve the above-mentioned problems in the conventional jelly food and to provide a jelly food having a new texture. That is, an object of the present invention is to provide a foamable frozen jelly food which is easily foamed by stirring with a spoon or the like, has a soft and smooth structure, and has a good mouth melting property, and a method for producing the same. It is.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above problems can be solved by including a collagen peptide, and have completed the present invention. That is, the present invention is a foamable frozen jelly food containing a collagen peptide.
The present invention is also a method for producing a foamable frozen jelly food, comprising dispersing and dissolving a collagen peptide and other raw materials in an aqueous medium, followed by freezing.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The foamable frozen jelly food of the present invention contains a gelling agent and a sweetener together with a collagen peptide. Gelling agents that can be used in the present invention are not particularly limited, but locust bean gum,
Xanthan gum, agar, gelatin, gellan gum, guar gum, gum arabic, konjac mannan or pectin,
Gelling agents such as carrageenan can be exemplified. These gelling agents may be used alone or in an appropriate combination of two or more.

The foamable frozen jelly food of the present invention can be manufactured with different properties by selecting the type of the gelling agent. For example, locust bean gum, xanthan gum, agar, gelatin, gellan gum,
When guar gum, gum arabic, konjac mannan, etc. with a small negative ion charge are used, the ice crystal, which is a frozen crystal of water, becomes fine and when foamed, it has a fine grain structure . On the other hand, when a gelling agent such as pectin or carrageenan having a large negative ion charge is used, the ice crystal becomes larger than that using a gelling agent having a small negative ion charge, and foaming occurs. ,
It has a slightly shaved ice-like structure. The amount of the gelling agent varies somewhat depending on the type, but is preferably about 0.15 to 3.0% by weight based on the total weight of the foamable frozen jelly food. If the amount is less than 0.15% by weight, shape retention as jelly food cannot be obtained. 3.
If it exceeds 0% by weight, the viscosity increases and the texture deteriorates, or the breaking strength as a jelly food increases and the texture deteriorates.

[0007] The collagen peptide used in the present invention is obtained by hydrolyzing gelatin with an enzyme or an acid. Collagen peptides have a molecular weight of 700-
Those having a molecular weight of about 10,000 are commercially available, and those having any molecular weight can be used in the present invention. In the foamable frozen jelly food of the present invention, the collagen peptide is added for the purpose of imparting foamability to the jelly food when stirred after freezing as described below. The amount of the collagen peptide is preferably about 0.2 to 2.0% by weight based on the total weight of the foamable frozen jelly food. If the amount of the collagen peptide is less than 0.2% by weight, sufficient foaming cannot be achieved when stirring after freezing. On the other hand, if the amount exceeds 2.0% by weight, the effect on the foaming property is reduced. Although there is almost no problem, there is a problem that the texture becomes high and the texture becomes poor. Therefore, it is preferable to mix the collagen peptide within the above range.

[0008] The sweetener that can be used in the present invention is not particularly limited, but sugars such as sucrose, glucose, fructose, maltose, syrup, sugar alcohols such as sorbitol, maltitol, lactitol, and reduced starch syrup. Or an artificial sweetener such as stevia or aspartame. In addition, sweetness can be imparted by fruit juice. These sweeteners may be used alone or in an appropriate combination of two or more. The amount of the sweetener is not particularly limited and varies depending on the taste, but the sugar content of the foamable frozen jelly food is 12 to
It is preferable to mix them so as to be about 35.

The foamable frozen jelly food of the present invention contains, in addition to the collagen peptide, gelling agent and sweetener, an emulsifier, calcium lactate, In order to mix salts such as calcium gluconate or to improve flavor and color tone, fruit juices such as orange, apple, grapefruit, melon, peach, pear, grape, etc. it can. It should be noted that foamable frozen jelly foods having different properties can be produced by selecting the kind and the mixing ratio of the fruit juice. For example, the tissue is different between a case where a juice with a small negative ion charge such as grapefruit, melon, pear, and grape is mixed, and a case where a juice with a large negative ion charge such as orange, apple, and peach is mixed. . That is, when a fruit juice having a small negative ion charge is blended as in the case of the gelling agent, a fine-grained tissue is obtained when foaming is performed, and when a fruit juice having a large negative ion charge is blended,
A relatively coarse texture is obtained.

[0010] The method for producing a foamable frozen jelly food of the present invention is characterized in that a collagen peptide and other raw materials such as a gelling agent and a sweetener are dispersed and dissolved in an aqueous medium and then subjected to a freezing treatment. Hereinafter, a specific example of the method for producing the foamable frozen jelly food of the present invention will be described. First, the above-mentioned gelling agent, collagen peptide and sweetener are dispersed in an aqueous medium such as preparation water or fruit juice, and dissolved by heating. And after adding fruit juice, flavor, secondary ingredients such as pigments as appropriate,
If necessary, an acidulant is added to adjust the pH, thereby preparing a mix. The pH adjustment range varies depending on the taste and the type of flavor to be added, but it is preferable to adjust the pH in a range of about 3 to 7. By changing the pH value within this range, foamable frozen jelly foods with different properties can be obtained, and in the range of pH 4 to 7, a slightly coarser tissue than that of pH 3 to 4 can be obtained. The acidulant is not particularly limited, and examples thereof include citric acid, malic acid, tartaric acid, acetic acid, lactic acid, and acidic fruit juice, and one or more of these can be combined as appropriate.

The properties of the final product differ depending on the state of ions in the mix thus prepared. It is considered that a large negative ion results in a fine grain structure, and a small negative ion results in a coarse texture. . After the mixture prepared as described above is filled in a container, the mixture is subjected to a freezing treatment in an environment of about −20 ° C. according to a conventional method. The frozen jelly food prepared in this manner is foamed when agitated with a spoon or the like at the time of ingestion, and the overrun becomes about 120 to 150%. Become. In addition, a jelly food can be obtained by gelling the above-mentioned mix only by cooling treatment. However, even if the mixture is agitated, it does not foam, and does not have a smooth and well-melted mouth structure.

(Test Example) The following is a test example in which the frozen jelly food obtained by changing the amount and pH of the collagen peptide was measured for the overrun (foaming property) and the size of the ice crystal. The size of overrun and ice crystal is
Since it is an index for judging the quality of the smoothness of the tissue and the solubility in the mouth, this was measured as a reference for evaluation in the present invention.

(1) Preparation of sample Locust bean gum 0.00
6% by weight, 0.04% by weight of guar gum, 0.2% by weight of agar, sweetener (11/9 mixture of sucrose and starch syrup)
After mixing 0% by weight and the amount of collagen peptide shown in Table 1, it was heated and dissolved at 95 ° C. to form a sol. To this sol, 0.40% by weight of flavor was added and stirred, and furthermore, citric acid and sodium citrate were blended and adjusted to the pH shown in Table 1, to prepare a mix for frozen jelly food. In addition, each mix was adjusted to 100% by weight with the preparation water. After sterilizing this mixture, homogenizing and cooling, each container was filled with 100 g and sealed, and then -20 ° C.
For about 4 hours and subjected to a freezing treatment to prepare a frozen jelly food sample.

(2) Measurement of Ice Crystal Size and Overrun The frozen jelly food prepared in (1) above was measured for overrun and ice crystal size. Table 1 also shows the results. The overrun was performed by placing 100 g of the sample in a container, freezing at −20 ° C., holding at −10 ° C., and using a metal spatula for 90 to 110 minutes in 1 minute and 30 seconds.
The mixture was foamed by stirring twice and transferred to a graduated container. The volume and weight were measured, and the weight and volume ratios were determined. The size of the ice crystal is determined by cutting out a sample, applying it to a slide glass of an ice cream freezing inspection system (manufactured by Sankeisha Co., Ltd.), and using an ice cream ice crystal image processing system (manufactured by Softworks). Image processing was performed, and the average particle size of 10 visual fields was measured.

[0015]

Table 1-----------------------------------------------------· · · · · · · · · · · · · · · · · · · · · · · (% By weight) (%) (μm) −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 0 3.0 103 39 4.4 103 38 6.4 105 37 6.8 110 39 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 0.1 3.0 118 35 4.4 115 36 6.4 113 36 6.8 112 38 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 0.2 3.0 125 28 4.4 123 29 6.4 121 29 6.8 120 30 −− −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 0.3 3.0 132 26 4.4 131 26 6.4 128 29 6.8 122 29 −−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 0.7 3.0 138 19 4.4 133 22 6.4 130 25 6.8 130 27 −−−−−−−− −−−−− −−−−−−−−−−−−−−−−−−−−−−− 1.0 3.0 131 26 4.4 125 27 6.4 123 27 6.8 123 28 −−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−− 2.0 3.0 130 27 4.4 125 28 6.4 125 29 6.8 125 29 −−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−− * CP in the table represents a collagen peptide.

As is clear from Table 1, in the sample in which the collagen peptide is not blended or the blending amount is less than 0.2% by weight, the overrun is low irrespective of the pH value.
The ice crystal also had a large and coarse structure. On the contrary,
As the amount of the collagen peptide increased, the overrun increased and the ice crystals also became smaller, resulting in a fine grained structure. In addition, it is generally said that a frozen dessert such as ice cream has a smooth texture when contained in the mouth when the size of the ice crystal is 30 μm or less. However, 0.2% by weight or more of collagen peptide is added. This shows that the size of the ice crystal is 30 μm or less, and the synergistic effect with the height of the overrun makes the foamed frozen jelly food smoother and more soluble in the mouth.

[0017]

The present invention will be specifically described below with reference to examples. (Example 1) Based on the composition table shown in Table 2, a foamable frozen jelly food was prepared. That is, according to the compounding ratio shown in Table 2, the locust bean gum, guar gum,
Xanthan gum, agar, sweetener (sucrose and syrup 11 /
9) and collagen peptide dispersed therein,
It was heated and melted at 5 ° C. to form a sol. To this sol, grape juice and flavor are added and stirred, and citric acid and sodium citrate are further blended to adjust the pH to 3.5.
Was adjusted. The mixture was sterilized, homogenized and cooled, filled in a container, sealed, and frozen in a freezer at -20 ° C for about 4 hours. When the obtained foamed frozen jelly food was foamed by stirring with a spoon, the overrun was 1
30%, and the size of the ice crystal was 25 μm.

[0018]

[Table 2]

Example 2 A foamable frozen jelly food was prepared based on the formulation shown in Table 3. That is, Table 3
Locust bean gum, guar gum, agar, sweetener (2/3 mixture of sucrose and starch syrup), and collagen peptide were dispersed in the prepared water according to the mixing ratio shown in (1), and 95 ° C
To form a sol. A perfume was added to this sol and stirred, and citric acid and sodium citrate were further blended to adjust the pH to 3.5. The mixture was sterilized, homogenized and cooled, filled in a container, sealed, and frozen in a freezer at -20 ° C for about 4 hours. When the obtained foaming frozen jelly food was foamed by stirring with a spoon, the overrun became 135%,
The size of the ice crystals was 27 μm.

[0020]

[Table 3]

Example 3 A foamable frozen coffee jelly food was prepared based on the formulation shown in Table 4. That is, according to the mixing ratio shown in Table 4, locust bean gum, guar gum, agar, a sweetener (mixture of 5/23 of sucrose and starch syrup), and a collagen peptide were dispersed in the prepared water, and dissolved by heating at 95 ° C. A sol was formed. To this sol, add coffee extract and powdered coffee,
A mix for coffee jelly whose pH was adjusted to 5.7 with baking soda was prepared. The mixture was sterilized, homogenized and cooled, filled in a container, sealed, and frozen in a freezer at -20 ° C for about 4 hours. When the obtained foaming frozen coffee jelly food was foamed by stirring with a spoon,
The overrun was 129%, and the particle size of the ice crystal was 25 μm.

[0022]

[Table 4]

[0023]

EFFECTS OF THE INVENTION The foamable frozen jelly food of the present invention, which contains a collagen peptide, can be foamed without crushing the jelly body by stirring while the water is frozen, It has a smooth texture and good meltability in the mouth. The foamable frozen jelly food of the present invention has a novel texture and texture that cannot be obtained with the conventional jelly food.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Minoru Ooka 233, Yoshida-cho, Toyohashi-city, Aichi Prefecture Annex 1 303 (72) Inventor Fumie Yoshida 3-9-8, Senba-cho, Kawagoe-shi, Saitama (72) Inventor Masataka Hattori 2-22 Futama, Yao-shi, Osaka Nitta Gerachin Co., Ltd. F-term in Osaka factory (reference) 4B022 LA03 LB01 LJ04 4B041 LC03 LD01 LE04 LK16 LP16

Claims (4)

[Claims] 1. A foamable frozen jelly food comprising a collagen peptide. 2. The foamable frozen jelly food according to claim 1, wherein the content of the collagen peptide is 0.2 to 2.0% by weight per product weight. 3. The method according to claim 1, wherein the pH is 3 to 7.
The foamable frozen jelly food according to the above. 4. A method for producing a foamable frozen jelly food, comprising dispersing and dissolving a collagen peptide and other raw materials in an aqueous medium, followed by freezing.