JP2002218917A - Gel composition comprising dispersed insoluble solid material and application thereof - Google Patents
Gel composition comprising dispersed insoluble solid material and application thereofInfo
- Publication number
- JP2002218917A JP2002218917A JP2001015025A JP2001015025A JP2002218917A JP 2002218917 A JP2002218917 A JP 2002218917A JP 2001015025 A JP2001015025 A JP 2001015025A JP 2001015025 A JP2001015025 A JP 2001015025A JP 2002218917 A JP2002218917 A JP 2002218917A
- Authority
- JP
- Japan
- Prior art keywords
- gel composition
- insoluble solid
- methoxyl pectin
- gel
- low methoxyl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は果肉や小豆あん等の
不溶性固形物が分散されたデザート等のゲル組成物に関
する。より詳細には、製造時比較的高い温度（６５℃程
度）で充填操作を行ってもゲル中に該不溶性固形物が均
一に分散され、なおかつ良好な食感を有するゲル組成物
に関する。また、幅のある温度帯（４５〜６５℃）で充
填操作を行っても、ゲル強度を一定に保つことができ、
均一なゲル組成物製品を作る方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel composition such as a dessert in which insoluble solids such as pulp and red bean paste are dispersed. More specifically, the present invention relates to a gel composition in which the insoluble solid is uniformly dispersed in the gel even when the filling operation is performed at a relatively high temperature (about 65 ° C.) during the production, and the gel composition has a good texture. Also, even if the filling operation is performed in a wide temperature range (45 to 65 ° C.), the gel strength can be kept constant,
A method for making a uniform gel composition product.
【０００２】[0002]
【従来の技術】従来、果肉入りゼリーや小豆あん入り羊
羹等の不溶性固形物を内在する飲料、デザート等が広く
検討されているが、該不溶性固形物が、最終製品中沈ん
だり、反対に、浮いてきたりするといった問題点があ
る。2. Description of the Related Art Conventionally, beverages and desserts containing insoluble solids such as jelly with pulp and yokan with red bean paste have been widely studied. However, the insoluble solids sink in the final product, and There are problems such as floating.
【０００３】飲料、ドレッシング等の液状食品について
は、不溶性固形物（例えば、果肉、小豆あん等）を分散
させる方法が知られているが、これらの液状食品に有効
な技術をゲル組成物中への分散させると、その分散効果
は充分でなかったり、分散効果は有するものの食感が糊
っぽくなるといった問題点があった。With respect to liquid foods such as beverages and dressings, a method of dispersing insoluble solids (for example, pulp, red bean paste, etc.) is known, but techniques effective for these liquid foods are incorporated into gel compositions. However, there is a problem that the dispersing effect is not sufficient or the texture is paste-like although the dispersing effect is obtained.
【０００４】例えば、ショ糖脂肪酸エステル、グリセリ
ン脂肪酸エステル等の乳化剤や微結晶セルロースを添加
する方法があるが、この方法では、ココア粉末等の粉末
の分散性には効果があるものの、果肉や小豆あんといっ
た比較的大きな固形物を均一に分散させることは難し
い。また、ネイティブジェランガムや寒天といった糊料
を添加する方法があるが、この方法では、固形物の分散
性は良好であるものの、出来上がったゼリーの食感が糊
っぽく、食感的に好ましいものとならないといった問題
点があった。更に、６５℃以上の高温で充填操作を行っ
た場合、良好な食感のゲル組成物は得られるものの、特
にかかる固形物の分散性が劣るという問題点があった。[0004] For example, there is a method of adding an emulsifier such as sucrose fatty acid ester and glycerin fatty acid ester and microcrystalline cellulose. This method is effective for dispersibility of powder such as cocoa powder, but it is effective for pulp and red beans. It is difficult to uniformly disperse such relatively large solids. In addition, there is a method of adding a paste such as native gellan gum or agar, but in this method, although the dispersibility of the solid is good, the texture of the finished jelly is paste-like, which is preferable in terms of texture. There was a problem that it did not become. Furthermore, when the filling operation is performed at a high temperature of 65 ° C. or higher, a gel composition having a good texture can be obtained, but there is a problem that the dispersibility of such solid matter is particularly poor.
【０００５】また、容器にゲル組成物溶液を充填する
時、ゲル強度（ゲルの柔らかさ）を一定に保ち均一な製
品を作るために、一定温度で充填を行うことが求められ
ているが、実際は温度コントロールが難しい場合が多
く、充填操作開始から終了までを幅のある温度条件（４
５〜６５℃）で行っても、ゲル強度を一定に保つことが
でき、均一なゲル組成物製品を作る方法が求められてい
た。[0005] Further, when a gel composition solution is filled in a container, it is required to fill the gel composition at a constant temperature in order to maintain the gel strength (softness of the gel) and produce a uniform product. Actually, it is often difficult to control the temperature, and a wide range of temperature conditions (4
(5 to 65 [deg.] C.), there has been a demand for a method of maintaining a gel strength constant and producing a uniform gel composition product.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、かかる事情
に鑑みて開発されたものであり、製造時比較的高い温度
（６５℃程度）で充填操作を行っても不溶性固形物を均
一に分散することができ、なおかつ、食感も良好なデザ
ート等のゲル組成物を提供することを目的とする。ま
た、充填操作開始から終了までを幅のある温度条件（４
５〜６５℃）で行っても、ゲル強度を一定に保つことが
でき、均一なゲル組成物を製造する方法を提供する。SUMMARY OF THE INVENTION The present invention has been developed in view of the above circumstances. Even when a filling operation is performed at a relatively high temperature (about 65 ° C.) at the time of production, an insoluble solid is uniformly dispersed. An object of the present invention is to provide a gel composition such as a dessert that can be used and has a good texture. In addition, a wide range of temperature conditions (4
(5 to 65 [deg.] C.), the gel strength can be kept constant, and a method for producing a uniform gel composition is provided.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意研究を重ねていたところ、液状食
品中不溶性固形物を均一に分散させる分散剤として知ら
れているローメトキシルペクチンを含有することによ
り、製造時比較的高い温度（６５℃程度）で充填操作を
行っても不溶性固形物を均一に分散することができ、な
おかつ、食感も良好なゲル組成物となることを見出し
た。Means for Solving the Problems The present inventors have made intensive studies to solve the above problems, and found that low methoxyl, which is known as a dispersant for uniformly dispersing insoluble solids in liquid foods, is disclosed. By containing pectin, insoluble solids can be uniformly dispersed even when the filling operation is performed at a relatively high temperature (about 65 ° C.) during production, and the gel composition has a good texture. Was found.
【０００８】更に検討を重ねたところ、ローメトキシル
ペクチンのエステル化度が２５〜４５％のものを使用す
ると、より安定な分散効果を発揮し、不溶性固形分がよ
り均一に分散されたものとなることを見出した。また、
ローメトキシルペクチン以外のゲル化剤を併用すること
で、より良好な食感が付与され、特定のゲル化剤が、特
に不溶性固形物の分散効果に悪影響を及ぼすことなく、
良好なゲル組成物となることを見つけた。Further studies have revealed that, when low methoxyl pectin having a degree of esterification of 25 to 45% is used, a more stable dispersing effect is exhibited and the insoluble solids are more uniformly dispersed. I found that. Also,
By using a gelling agent other than low methoxyl pectin in combination, a better texture is imparted, and the specific gelling agent does not particularly adversely affect the dispersing effect of the insoluble solid,
A good gel composition was found.
【０００９】また、本発明により、充填操作開始から終
了までを幅のある温度条件（４５〜６５℃）で行って
も、ゲル強度を一定に保つことができ、均一なゲル組成
物製品を作ることができることがわかった。Further, according to the present invention, the gel strength can be kept constant and a uniform gel composition product can be produced even when the filling operation is started and finished under a wide range of temperature conditions (45 to 65 ° C.). I found that I could do it.
【００１０】すなわち、本発明は、下記に掲げる不溶性
固形物が分散されたゲル組成物及びその応用に係るもの
である： 項１．ローメトキシルペクチンを含有することを特徴と
する不溶性固形物が分散されたゲル組成物。 項２．ローメトキシルペクチンのエステル化度が２５〜
４５％である項１に記載の不溶性固形物が分散されたゲ
ル組成物。 項３．ローメトキシルペクチンの添加量がゲル組成物ボ
ディー部１００重量部に対して、０．１〜０．５重量部
である項１又は２に記載の不溶性固形物が分散されたゲ
ル組成物。 項４．更に、寒天、キサンタンガム、ローカストビーン
ガム、ゼラチン、カラギナン及びデンプンから選ばれる
１種以上を含む項１乃至３のいずれかに記載の不溶性固
形物が分散されたゲル組成物。 項５．ローメトキシルペクチンを含有することを特徴と
する不溶性固形物が分散されたゲル組成物の製造方法。 項６．ローメトキシルペクチンを含有することを特徴と
するゲル組成物中の不溶性固形物を分散させる方法。That is, the present invention relates to a gel composition in which the following insoluble solids are dispersed and an application thereof: Item 1. A gel composition in which an insoluble solid is dispersed, which comprises low methoxyl pectin. Item 2. Low methoxyl pectin esterification degree is 25 ~
Item 4. A gel composition in which the insoluble solid according to Item 1 is 45%. Item 3. Item 3. The gel composition according to Item 1 or 2, wherein the amount of low methoxyl pectin added is 0.1 to 0.5 part by weight based on 100 parts by weight of the gel composition body part. Item 4. Item 4. The gel composition according to any one of Items 1 to 3, further comprising at least one selected from agar, xanthan gum, locust bean gum, gelatin, carrageenan and starch. Item 5. A method for producing a gel composition in which an insoluble solid is dispersed, comprising a low methoxyl pectin. Item 6. A method for dispersing an insoluble solid in a gel composition, comprising low methoxyl pectin.
【００１１】[0011]
【発明の実施の形態】本発明の不溶性固形物が分散され
たゲル組成物は、ゲルのボディー部にローメトキシルペ
クチンを含有することにより、不溶性固形物が均一に分
散されたゲル組成物であることを特徴とする。BEST MODE FOR CARRYING OUT THE INVENTION The gel composition of the present invention in which the insoluble solid is dispersed is a gel composition in which the insoluble solid is uniformly dispersed by containing low methoxyl pectin in the body of the gel. It is characterized by the following.
【００１２】本発明では、ゲル組成物にローメトキシル
ペクチンを含有することを特徴とする。従来、ローメト
キシルペクチン、ネイティブジェランガム、ローカスト
ビーンガム、キサンタンガム、寒天等の増粘多糖類は、
液状食品中に不溶性固形物を安定に分散させる効果のあ
ることは知られていたが（例えば、特開平７−１２３９
３４号公報、特開平１０−２３４３１６号公報、特開昭
５２−１３９７４６号公報等）、これらの技術のうち、
液状食品中にある程度の粘度を付与し、一種のゾル状の
組成物を形成するものもある。そのため、該不溶性固形
物を安定に分散させる技術をゲル組成物に応用する際、
最終のゲル組成物の食感が糊状となり、良好な食感が得
られないものがあることが問題となっていた。しかし、
中でも、ローメトキシルペクチンを選択して用いると、
特に、製造時比較的高い温度（６５℃程度）で充填操作
を行っても不溶性固形物を均一に分散することができ、
なおかつ、食感も糊状感もなく良好なゲル組成物が得ら
れるようになったものである。The present invention is characterized in that the gel composition contains low methoxyl pectin. Conventionally, thickening polysaccharides such as low methoxyl pectin, native gellan gum, locust bean gum, xanthan gum, agar,
It has been known that it has an effect of stably dispersing insoluble solids in liquid food (for example, see Japanese Patent Application Laid-Open No. 7-1239).
No. 34, JP-A-10-234316, JP-A-52-139746, etc.)
Some liquid foods give a certain degree of viscosity to form a kind of sol-like composition. Therefore, when applying the technology to stably disperse the insoluble solid to the gel composition,
There has been a problem that the texture of the final gel composition becomes paste-like, and there is a case where a good texture cannot be obtained. But,
Among them, when low methoxyl pectin is selected and used,
In particular, even if the filling operation is performed at a relatively high temperature (about 65 ° C.) during the production, the insoluble solid can be uniformly dispersed,
In addition, a good gel composition having no texture and pasty feeling can be obtained.
【００１３】更に、ローメトキシルペクチンのエステル
化度が２５〜４５％、更に好ましくは、３０〜４０％の
ものを使用すると、より安定な分散効果を発揮し、不溶
性固形分がより均一に分散されたものとなる。一般に、
エステル化度が低くなればなるほど、乳成分やカルシウ
ム成分といったローメトキシルペクチンと作用する成分
との反応性が高くなるが、該エステル化度よりもエステ
ル化度が高いと反応が早すぎて、分散効果に寄与すると
想定されるペクチンの網目構造が充分に形成されず、分
散効果が充分でない。また、逆にエステル化度が低いと
当該ペクチンの添加量を増せば分散することはあるが、
出来上がったゲル組成物の食感が糊状となり好ましくな
い。当該エステル化度の範囲に設定することにより、充
填操作開始から終了までを幅のある温度条件（４５〜６
５℃）で行っても、ゲル強度を一定に保つことができ、
均一なゲル組成物製品を作ることができる。なお、該ロ
ーメトキシルペクチンは商業的に入手でき、例えば、三
栄源エフ・エフ・アイ株式会社製のビストップＤ−４０
２等が挙げられる。Further, when low methoxyl pectin having a degree of esterification of 25 to 45%, more preferably 30 to 40% is used, a more stable dispersing effect is exhibited, and the insoluble solid content is more uniformly dispersed. It will be. In general,
The lower the degree of esterification, the higher the reactivity with low methoxyl pectin and a component that acts with low methoxyl pectin such as a milk component and a calcium component. The network structure of pectin, which is supposed to contribute to the effect, is not sufficiently formed, and the dispersing effect is not sufficient. Conversely, if the degree of esterification is low, the pectin may be dispersed if the amount of the pectin is increased,
The texture of the resulting gel composition becomes paste-like, which is not preferable. By setting the degree of esterification in this range, the temperature from the start to the end of the filling operation can be varied over a wide range of temperature conditions (45 to 6).
5 ° C), the gel strength can be kept constant,
A uniform gel composition product can be made. The low methoxyl pectin is commercially available, for example, Bistop D-40 manufactured by Saneigen FFI Co., Ltd.
2 and the like.
【００１４】本発明でいうゲル組成物とは、デザート、
例えば、プリン、ゼリー、ババロア、ムース、ヨーグル
ト、羊羹、クズ切り、ドリンクゼリー、嚥下困難者用食
品等をいう。特に、本願発明はｐＨ６．０〜７．０程度
の中性のゲル組成物に好ましく適用される。また、乳成
分を含有するゲル組成物にも好適に用いられる。The gel composition referred to in the present invention includes dessert,
For example, it refers to pudding, jelly, bavarois, mousse, yogurt, yokan, kuzuri, drink jelly, food for people with dysphagia, and the like. In particular, the present invention is preferably applied to a neutral gel composition having a pH of about 6.0 to 7.0. It is also suitably used for a gel composition containing a milk component.
【００１５】本発明で分散させる不溶性固形物として
は、各種果物の果肉、パルプ等、小豆あん、ピーナッツ
などが挙げられるが、ゲル組成物中に分散することので
きる可食性製品であれば特に限定されない。The insoluble solids to be dispersed in the present invention include pulp of various fruits, pulp, etc., red bean paste, peanuts, etc., but are not particularly limited as long as they are edible products which can be dispersed in the gel composition. Not done.
【００１６】また、該ゲル組成物のゲルを構成させるた
めに、ボディー部には、寒天、ジェランガム、ゼラチ
ン、カラギナン、キサンタンガム、ローカストビーンガ
ム、グアーガム、アラビアガム、ネイティブジェランガ
ム、グルコマンナン、タラガム、プルラン、タマリンド
種子多糖類、トラガントガム、カラヤガム、アルギン
酸、アルギン酸ナトリウム、マクロホモプシスガム、コ
ーンスターチ、タピオカ澱粉等の澱粉、及びデキストリ
ンからなる群から選択される少なくとも１種のゲル化
剤、増粘剤等を用いることができる。中でも、寒天、キ
サンタンガム、ローカストビーンガム、ゼラチン、カラ
ギナン及びデンプンから選ばれる１種以上、より好まし
くは、寒天、キサンタンガム、ローカストビーンガム及
びゼラチンの組合せか、或いは、キサンタンガム、ロー
カストビーンガム、寒天及びでんぷんが好ましい。な
お、これらゲル化剤は、商業的に入手でき、例えば、三
栄源エフ・エフ・アイ株式会社製のゲルアップＰＩ８５
２等が挙げられる。寒天、キサンタンガム、ローカスト
ビーンガム及びゼラチンの組合せで用いる際は、乳酸カ
ルシウム等のカルシウム塩を併用して用いるのがより好
ましい。In order to form a gel of the gel composition, agar, gellan gum, gelatin, carrageenan, xanthan gum, locust bean gum, guar gum, gum arabic, native gellan gum, glucomannan, tarara gum, pullulan And at least one gelling agent selected from the group consisting of tamarind seed polysaccharide, tragacanth gum, karaya gum, alginic acid, sodium alginate, macrohomopsis gum, corn starch, tapioca starch and the like, and dextrin; be able to. Among them, agar, xanthan gum, locust bean gum, gelatin, one or more selected from carrageenan and starch, more preferably a combination of agar, xanthan gum, locust bean gum and gelatin, or xanthan gum, locust bean gum, agar and starch Is preferred. In addition, these gelling agents are commercially available, for example, Gel-up PI85 manufactured by San-Ei Gen FFI Co., Ltd.
2 and the like. When used in combination with agar, xanthan gum, locust bean gum and gelatin, it is more preferable to use a combination of calcium salts such as calcium lactate.
【００１７】本発明に係るゲル組成物中のローメトキシ
ルペクチンの配合量であるが、ゲル組成物のボディー部
１００重量部に対して、０．１〜０．５重量部、好まし
くは、０．１５〜０．３重量部を挙げることができる。
これ以上ローメトキシルペクチンの配合量が増えると、
ゲル組成物の食感が固くなりすぎ、また、これより配合
量が少ないと不溶性固形物の分散効果が充分でないから
である。The amount of low methoxyl pectin in the gel composition according to the present invention is 0.1 to 0.5 part by weight, preferably 0.1 to 0.5 part by weight, per 100 parts by weight of the body part of the gel composition. 15 to 0.3 parts by weight.
If the amount of low methoxyl pectin is further increased,
This is because the texture of the gel composition becomes too hard, and if the amount is less than this, the effect of dispersing the insoluble solid is not sufficient.
【００１８】また、本発明に係るゲル組成物ボディー部
と不溶性固形物の配合割合は、９５：５〜８０：２０の
割合であるのが好ましい。当該割合に設定することによ
り、不溶性固形物の分散性も良く、なおかつ、最終製品
であるゲル組成物の食感も向上するからである。Further, the mixing ratio of the gel composition body portion and the insoluble solid according to the present invention is preferably from 95: 5 to 80:20. By setting the ratio in this range, the dispersibility of the insoluble solid is good, and the texture of the gel composition as the final product is also improved.
【００１９】本発明のゲル組成物には、乳成分が含まれ
ていても良いが、含まれる乳成分としては、牛乳、脱脂
粉乳、生クリーム、ヨーグルト、全脂粉乳、全脂練乳、
脱脂練乳等が挙げられる。ゲル組成物に対する乳成分の
添加量は、使用する乳成分や適応食品に応じて適宜調製
することができる。The gel composition of the present invention may contain a milk component. Examples of the milk component include milk, skim milk powder, fresh cream, yogurt, whole milk powder, whole milk condensed milk,
Skim condensed milk and the like can be mentioned. The amount of the milk component added to the gel composition can be appropriately adjusted according to the milk component to be used and the compatible food.
【００２０】本発明のゲル組成物は、上記に加えて、更
に甘味料を配合することができる。甘味料としては、特
に限定されず従来甘味料として公知のものがいずれも使
用できる。例えば、砂糖、果糖、ブドウ糖、水飴、還元
水飴、はちみつ、異性化糖、転化糖、オリゴ糖（イソマ
ルトオリゴ糖、還元キシロオリゴ糖、還元ゲンチオオリ
ゴ糖、キシロオリゴ糖、ゲンチオオリゴ糖、ニゲロオリ
ゴ糖、テアンデオリゴ糖、大豆オリゴ糖等）、トレハロ
ース、糖アルコール（マルチトール、エリスリトール、
ソルビトール、パラチニット、キシリトール、ラクチト
ール等）、砂糖結合水飴（カップリングシュガー）、ア
スパルテーム、アセスルファムカリウム、スクラロー
ス、アリテーム、ネオテーム、カンゾウ抽出物（グリチ
ルリチン）、サッカリン、サッカリンナトリウム、ステ
ビア抽出物、ステビア末等の甘味成分が挙げられる。The gel composition of the present invention may further contain a sweetener in addition to the above. The sweetener is not particularly limited, and any of those conventionally known as sweeteners can be used. For example, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized saccharide, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigello-oligosaccharide, teanderigo-oligosaccharide, soybean Oligosaccharides), trehalose, sugar alcohols (maltitol, erythritol,
Sweeteners such as sorbitol, palatinit, xylitol, lactitol, sugar-bound starch syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, etc. Ingredients.
【００２１】また、本発明のゲル組成物は、ローメトキ
シルペクチン及び前記成分以外にも本発明の効果に影響
を与えない限りにおいて、各種着色料、着香料及び風味
調整剤などを含むことができ、これによって対象とする
組成物に所望の色、香り並びに味を均一に付与すること
ができる。また、必要に応じて、ビタミン類、乳酸カル
シウム、グルコン酸カルシウム等のカルシウム類、鉄、
マグネシウム、リン、カリウム等のミネラル類などを添
加してもよい。Further, the gel composition of the present invention can contain various coloring agents, flavors, flavor control agents and the like in addition to the low methoxyl pectin and the above components, as long as the effects of the present invention are not affected. Thereby, a desired color, fragrance and taste can be uniformly imparted to the target composition. Also, if necessary, vitamins, calcium lactate, calcium such as calcium gluconate, iron,
Minerals such as magnesium, phosphorus and potassium may be added.
【００２２】本発明のゲル組成物の製造方法であるが、
ローメトキシルペクチンをゲル組成物のボディー部に添
加することを特徴とする。本発明のゲル組成物は、ロー
メトキシルペクチンをゲル組成物のボディー部に添加す
る以外は、常法により製造することが出来る。例えば、
ローメトキシルペクチン及びその他の原料を水に加熱攪
拌溶解し、全量補正後、不溶性固形分を加えて、容器充
填、冷却固化することにより得る方法を挙げることがで
きるが、本方法に限定されない。The method for producing the gel composition of the present invention is as follows.
Low methoxyl pectin is added to the body of the gel composition. The gel composition of the present invention can be produced by a conventional method except that low methoxyl pectin is added to the body of the gel composition. For example,
Examples of the method include, but not limited to, a method in which low methoxyl pectin and other raw materials are heated and dissolved in water under stirring, corrected for the total amount, added with an insoluble solid, filled in a container, and cooled and solidified.
【００２３】また、本発明は、ゲル組成物のボディー部
にローメトキシルペクチンを含有することを特徴とす
る、ゲル組成物中の不溶性固形物を分散させる方法であ
る。本発明により、製造時比較的高い温度（６５℃程
度）で充填操作を行ってもゲル中に該不溶性固形物が均
一に分散され、なおかつ良好な食感を有するゲル組成物
となるものである。また、充填操作開始から終了までを
幅のある温度条件（４５〜６５℃）で行っても、ゲル強
度を一定に保つことができ、均一なゲル組成物を得るこ
とができる。Further, the present invention is a method for dispersing an insoluble solid in a gel composition, characterized in that low methoxyl pectin is contained in the body of the gel composition. According to the present invention, even when a filling operation is performed at a relatively high temperature (about 65 ° C.) during the production, the insoluble solid is uniformly dispersed in the gel, and the gel composition has a good texture. . Further, even when the filling operation is started and ended under a wide temperature condition (45 to 65 ° C.), the gel strength can be kept constant and a uniform gel composition can be obtained.
【００２４】本発明により、製造時比較的高い温度（６
５℃程度）で充填操作を行っても不溶性固形物を均一に
分散することができ、なおかつ、食感も糊っぽくなく良
好なデザート等のゲル組成物を提供することができたも
のである。また、充填操作開始から終了までを幅のある
温度条件（４５〜６５℃）で行っても、ゲル強度を一定
に保つことができ、均一なゲル組成物を作ることができ
たものである。According to the present invention, relatively high temperatures (6
Even if the filling operation is performed at about 5 ° C.), the insoluble solids can be uniformly dispersed, and the texture can be provided as a gel composition such as dessert which is not paste-like and has a good texture. . Further, even when the filling operation was started and ended under a wide temperature condition (45 to 65 ° C.), the gel strength could be kept constant and a uniform gel composition could be produced.
【００２５】[0025]
【実施例】以下、本発明の内容を以下の実施例を用いて
具体的に説明するが、本発明はこれらに何ら限定される
ものではない。尚、本発明において部とは重量部、％と
は、特に記載しない限り、重量％を意味するものとし、
文中＊印は、三栄源エフ・エフ・アイ株式会社製を示
す。The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, “parts” means “parts by weight”, and “%” means “% by weight” unless otherwise specified.
The asterisk * in the text indicates that manufactured by San-Ei Gen FFI Co., Ltd.
【００２６】実施例１〜３，比較例１〜２：果肉分散プ
リンの調製 下記のプリンボディー部処方に示す組成のうち、香料以
外を水に加え、９０℃１０分間加熱溶解後、香料を加
え、全量補正後、ホモジナイズ（１００ｋｇ／ｃｍ2，
９８００Ｎ／ｃｍ2）する。黄桃を５ｍｍ角にカットし
たものを、ホモジナイズ後のプリンボディー部１００部
に対して１０部量を添加した。また、実施例２について
は、黄桃と共にプリンボディー部１００部に対して２部
量の５％乳酸カルシウムを添加した。Examples 1-3 and Comparative Examples 1-2: Preparation of pulp dispersed pudding Of the compositions shown in the following pudding body part formulation, except for the flavor, add to water, heat dissolve at 90 ° C for 10 minutes, and then add the flavor. , After correcting the total amount, homogenize (100 kg / cm 2 ,
9800 N / cm 2 ). A yellow peach cut into a square of 5 mm was added in an amount of 10 parts to 100 parts of the pudding body after homogenization. In Example 2, 2 parts of 5% calcium lactate was added to 100 parts of the pudding body together with yellow peach.
【００２７】この黄桃入りプリン溶液を７０℃まで加熱
し、７０℃から５℃刻み４０℃まで温度を低くしなが
ら、充填操作を行い、これを２時間水冷して、果肉分散
プリンを得た。The pudding solution containing the yellow peach was heated to 70 ° C., and the filling operation was performed while lowering the temperature from 70 ° C. in steps of 5 ° C. to 40 ° C., followed by water cooling for 2 hours to obtain a pulp-dispersed pudding. .
【００２８】[0028]
【表１】 [Table 1]
【００２９】[0029]
【００３０】[0030]
【表２】 [Table 2]
【００３１】なお、分散性は、◎果肉が均一に分散され
ている、○比重の軽いものと重いもので若干の偏りはあ
るものの果肉自体は均一に分散されている、△若干の比
重の軽いものの浮き及び比重の重いものの沈殿が見られ
る、×完全に浮き及び沈殿した状態である の４段階で
評価した。The dispersibility is as follows: 果 the pulp is uniformly dispersed; ○ the flesh itself is uniformly dispersed, although there is a slight bias between light and heavy ones, and △ the lighter specific gravity Floating and sedimentation with heavy specific gravity were observed. × Completely floating and sedimented.
【００３２】また、食感は、それぞれの７０℃充填品と
比べて、◎全く変わらない、○若干柔らかくなるものの
ほぼ同じ食感である、△かなり柔らかくなっている、×
非常に柔らかくなり全く食感が変わってしまった、の４
段階で評価した。Further, the texture is not changed at all, compared with the respective products filled at 70 ° C., ○ is slightly soft but has almost the same texture, Δ is considerably soft, ×
It became very soft and the texture changed completely.
It was evaluated on a scale.
【００３３】表２より、ローメトキシルペクチン無添加
品（比較例１及び２）と比べて、ローメトキシルペクチ
ン添加品（実施例１乃至３）は、果肉が均一に分散し、
なおかつ、４５℃〜６５℃充填品は、食感も７０℃充填
品と変わらず、柔らかくなることもほとんどない、均一
なプリンを得られることがわかった。From Table 2, it can be seen that, compared to the products without low methoxyl pectin (Comparative Examples 1 and 2), the products with low methoxyl pectin (Examples 1 to 3) have a uniform dispersion of the pulp,
In addition, it was found that the product filled with 45 ° C to 65 ° C had a uniform texture with the same texture as that of the product filled with 70 ° C, and hardly became soft.
【００３４】更に、実施例２の乳酸カルシウム添加品及
びゲル化剤を用いたプリンは、更に、果肉分散性が良
好であり、また、食感も７０℃充填品と当該充填温度に
よって食感の変化の見られない変わらない均一な製品が
得られることがわかった。Further, the pudding using the calcium lactate-added product and the gelling agent of Example 2 has furthermore a good pulp dispersibility, and the texture is 70 ° C.-filled and the filling temperature depends on the filling temperature. It was found that a uniform product without change was obtained.
Claims (6)
特徴とする不溶性固形物が分散されたゲル組成物。1. A gel composition in which an insoluble solid is dispersed, which comprises low methoxyl pectin.
２５〜４５％である請求項１に記載の不溶性固形物が分
散されたゲル組成物。2. The gel composition according to claim 1, wherein the low-methoxyl pectin has a degree of esterification of 25 to 45%.
成物ボディー部１００重量部に対して、０．１〜０．５
重量部である請求項１又は２に記載の不溶性固形物が分
散されたゲル組成物。3. The addition amount of low methoxyl pectin is 0.1 to 0.5 with respect to 100 parts by weight of the gel composition body part.
A gel composition in which the insoluble solid according to claim 1 or 2 is dispersed in parts by weight.
ビーンガム、ゼラチン、カラギナン及びデンプンから選
ばれる１種以上を含む請求項１乃至３のいずれかに記載
の不溶性固形物が分散されたゲル組成物。4. The gel composition according to claim 1, further comprising at least one selected from agar, xanthan gum, locust bean gum, gelatin, carrageenan and starch.
特徴とする不溶性固形物が分散されたゲル組成物の製造
方法。5. A method for producing a gel composition in which an insoluble solid is dispersed, comprising a low methoxyl pectin.
特徴とするゲル組成物中の不溶性固形物を分散させる方
法。6. A method for dispersing insoluble solids in a gel composition comprising low methoxyl pectin.
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