JP2003274874A - Method for producing jelly food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a jelly food containing syrup and jelly by which the jelly is gelatinized, in the syrup by only adding a jelly solution to the syrup without requiring separate preparation of a gelatinized jelly. <P>SOLUTION: The jelly is formed in the syrup by adding the jelly solution at 60-90°C into the syrup at 0-50°C. The jelly solution contains both of a gallant gum and a native gallant gum as jelly base materials, and the contents of the gallant gum and the native gallant gum are regulated so as to be 0.05-0.5 pts.wt., and 0.05-0.5 pts.wt. respectively based on 100 pts.wt. jelly solution. After the addition, the mixture is successively sterilized. An alkaline earth metal salt is added to the jelly solution and the syrup. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a jelly food containing syrup and jelly, and it is not necessary to separately prepare a gelled jelly, and the jelly food is made into a jelly by adding a jelly solution to the syrup. Manufacturing method.

[0002]

2. Description of the Related Art Conventionally, syrup-pickled jellies include desserts in which syrup is jelly-like, such as bean beans, jelly conserves made from syrup-pickled jelly, and kizukuri. Patent applications for these manufacturing methods (Japanese Patent Application Laid-Open No. 7-184569, "Dessert Food", Japanese Patent Application Laid-Open No. 9-178, "Jelly Simmered in Syrup and its Manufacturing Method", Japanese Patent Application Laid-Open No. 2-254647, "Jelly with Syrup", etc.). These syrup-pickled jellies are manufactured by separately preparing syrup and jelly, filling the container, and then sterilizing the jelly. In this method, it is necessary to prepare a jelly, cut it into an appropriate size, and fill it in a container, which requires many manufacturing steps.

[0003]

SUMMARY OF THE INVENTION In view of the above situation, the present invention relates to a jelly food containing syrup and jelly,
It is an object of the present invention to provide a jelly food that does not need to be separately prepared and is gelled in a syrup by adding a jelly solution to the syrup.

[0004]

Means for Solving the Problems The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art.
By filling the syrup set to ~ 50 ° C with the jelly liquid set to 60 to 90 ° C, the jelly liquid will be jelly-formed into an arbitrary shape in the syrup, and there is no need to separately prepare the syrup and the syrup. I found that jelly can make jelly foods that exist.

Further, it has been found that the use of gellan gum and native gellan gum in the jelly liquid results in a better jelly food product that forms a clear arbitrary shape in the syrup.

[0006] Further, based on such knowledge, further extensive research has been carried out. As a result, when the syrup and jelly are filled and then continuously sterilized, a syrup state is obtained even though a gelling agent is not added to the syrup portion. It becomes a so-called jelly-in-jelly state that forms a lighter gel,
It turns out that jelly foods rich in variations can be made.

Furthermore, by adding an alkaline earth metal salt such as a calcium salt to the jelly solution and the syrup,
It was found that the shape retention of the jelly can be further improved even after sterilization.

That is, the present invention relates to a method for producing a jelly food product having the following aspects: 60 to 90 in the syrup set to 1.0 to 50 ° C.
A method for producing a jelly food, which comprises jellying in a syrup by filling a jelly solution set at ℃. Item 2. Item 2. The method for producing a jelly food according to Item 1, wherein the jelly liquid contains gellan gum and native gellan gum. Item 3. Item 3. The method for producing a jelly food according to Item 2, wherein the added amount in 100 parts by weight of the jelly liquid is 0.05 to 0.5 parts by weight of gellan gum and 0.05 to 0.5 parts by weight of native gellan gum. Item 4. Item 4. The method for producing a jelly food according to Items 1 to 3, wherein after the filling, sterilization is performed continuously. Item 5. Item 5. The method for producing a jelly food according to Items 2 to 4, wherein an alkaline earth metal salt is added to the jelly liquid and the syrup.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a syrup filled in a container is placed in a syrup set at 0 to 50 ° C., more preferably 0 to 20 ° C.
A method for producing a jelly food product, which comprises jelly-forming in a syrup by filling a jelly solution set to ˜70 ° C. By setting the temperature of the syrup and the jelly solution to such a temperature, and filling the jelly solution in the syrup, the jelly solution immediately gels in the syrup, forming a desired arbitrary shape between the syrups, for example, spherical or noodle-shaped jelly. I was able to do it.

As described above, according to the production method of the present invention, it is not necessary to prepare a gelled jelly in advance, and it is possible to easily produce a jelly food in the form of a syrup containing jelly in an arbitrary shape. Is. Regarding the temperature setting, the set temperature of the syrup is preferably as low as possible as long as it does not freeze. Further, the set temperature of the jelly solution is preferably set to a temperature just before the jelly solution gels.

The jelly solution according to the present invention shows a solution state at 60 to 90 ° C. in order to form jelly in the syrup, immediately gels in the syrup set at 0 to 50 ° C., and once gels. It must be prepared so that the gel does not melt easily even if it is sterilized. Therefore, as the jelly base material used for the jelly liquid, those having all of the above properties can be used. Specifically, the jelly base material and gelling point such that the produced jelly (gel) has heat resistance are used. It is preferable to use a high jelly base material together.

As the jelly base material in which the produced jelly (gel) has heat resistance, for example, gellan gum,
One or more selected from carrageenan, locust bean gum, agar, furceleran, pectin, xanthan gum, pullulan and the like can be mentioned. Among them, it is preferable to use gellan gum.

Examples of the jelly base material having a high gel point include a combination of native gellan gum, locust bean gum and xanthan gum.

Of these, it is most preferable to use gellan gum and native gellan gum in combination. By using this combination, a syrup-containing jelly food product in which syrup and jelly are clearly separated and a good spherical or noodle-shaped jelly is formed can be prepared.

As the jelly base material used in the jelly solution, those commonly used other than the above can be used, for example, agar, carrageenan, pectin, alginic acid, sodium alginate, guar gum, tamarind seed polysaccharide. , Gelatin, mannan, psyllium seed gum, furceleran, pullulan, macro-homopsis gum, starch and the like, and one or more of them may be selected and used.

Regarding the amount of the jelly base material added to the jelly solution, when gellan gum and native gellan gum are used as the jelly base material, 0.05 to 0.5 parts by weight of gellan gum and 100% by weight of gellan gum and native gellan gum are used. It is preferably set to be 0.05 to 0.5 parts by weight. Within this range, the blending ratio of gellan gum and native gellan gum can be set arbitrarily, and the higher the blending ratio of native gellan gum is, the closer it is to the texture like elastic mochi, and the higher the blending ratio of gellan gum is. The more you can get a texture similar to that of succulent pulp fiber.

As described above, according to the method of the present invention, a jelly food containing jelly in a syrup can be obtained without separately preparing gelled jelly. When sterilized by sterilization, the syrup part can be made into a light gel state, and a so-called jelly food such as jelly-in-jelly can be produced. "After the jelly solution is filled, continuously sterilize" means that the syrup is filled with the jelly solution, and after the jelly solution is gelled in the syrup, it is preferably carried out immediately, specifically, in the syrup. It is preferable to sterilize within 1 hour after filling with the jelly solution.

As a sterilization method, generally, a method of sterilizing jelly may be used. For example, in the case of retort sterilization, sterilization can be performed by heating at 70 to 95 ° C for 20 to 60 minutes when the syrup is acidic, and at 121 ° C for 30 minutes when the syrup is neutral.

The syrup can be made into a light gel state by continuously sterilizing the syrup after filling the syrup with the gel solution. It can be performed by adjusting the addition amount of the base material, preferably gellan gum. For example, if the amount of gellan gum added is increased, the gelation of the syrup portion will proceed, resulting in a jelly food in the form of jelly in jelly. Conversely, if the amount of gellan gum added is reduced, the syrup will remain in a weak gelation (sol form),
It will be a jelly food in the form of syrup pickled jelly.

When gellan gum is used as the jelly base material, it is advisable to add an alkaline earth metal salt to the syrup and jelly solution so that the syrup and jelly solution have the same concentration. It is preferable to add it. By adding the alkaline earth metal salt, the shape retention of the jelly after sterilization can be further improved.

Examples of the alkaline earth metal salt include calcium salt and magnesium salt, and the calcium salt is preferable. Examples of calcium salts include calcium lactate, calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium carbonate, calcium citrate, calcium hydroxide, calcium pantothenate. , Calcium dihydrogen pyrophosphate, is used in the form of water-soluble calcium salts such as calcium sulfate,
Alternatively, it can be used in the form of animal / vegetable milk such as milk and soybean milk and these dairy products. The amount of the alkaline earth metal salt added can be appropriately adjusted depending on the type of the alkaline earth metal salt used and the amount of gellan gum used.For example, when calcium lactate is added as the calcium salt, a syrup or jelly solution is used. For 100 parts by weight,
0.05 to 0.5 part by weight can be exemplified.

The syrup used in the present invention may be an aqueous solution of sugars and the like, and if necessary, a sweetener, a high intensity sweetener, an acidulant, a seasoning, a pigment, a flavor, a fruit juice, a puree, a preservative, An extract, a paste, a pH adjuster, Western liquor, vitamins, other minerals and the like can be optionally added.

Examples of sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigerooligosaccharide. , Theande oligosaccharides, soybean oligosaccharides, etc.),
Trehalose, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol,
Lactitol, etc.), sugar-bound starch syrup (coupling sugar), etc. can be mentioned.

Conventionally known or future known sweeteners can be used in place of the sugars. Specifically, aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium. ,
Sweetening ingredients such as stevia extract, stevia powder and the like may be used.

The jelly solution used in the present invention may be any solution containing the above jelly base material, and if necessary, a sweetener, a high-intensity sweetener, an acidulant, a seasoning, a pigment, a flavor,
Fruit juice, puree, preservative, extract, pH adjuster, Western sake,
Vitamin, other minerals, etc. can be optionally added.

The pH and brix of the syrup and jelly solution can be adjusted arbitrarily. However, in the case of a system in which the floating and sedimentation of jelly poses a problem, the syrup and jelly solution are equivalent to each other depending on the mixing ratio of the syrup and jelly solution. It is preferable to adjust the pH and the Brix of. The mixing ratio of the syrup and the jelly solution can be set arbitrarily, but the mixing ratio is preferably 20:80 to 80:20 by weight, more preferably 40:60 to 60:40.

It has been found that the present invention provides a jelly food product in which the jelly is present in the syrup without the need to separately prepare the syrup and jelly. Furthermore, by sterilizing continuously after filling with the jelly liquid, the syrup part can be made into a light gel state, and a so-called jelly food product such as jelly in jelly can be produced.

[0028]

EXAMPLES The present invention will be described in more detail below with reference to experimental examples and examples. However, these examples do not limit the present invention. In addition, "part""%" in the examples
Means "parts by weight" and "% by weight", respectively, and * in the text means Sanei Gen FFI Co., Ltd.

Example 1: Preparation of orange jelly Among the compositions shown in the following jelly solution formulation, sugar and jelly base material were added to water, heated and dissolved at 80 ° C for 10 minutes, and the remaining raw materials were added to prepare a jelly solution. . In addition, syrup was obtained by blending according to the following syrup formulation. After filling the syrup to half of the cup container and adjusting to 10 ° C, set the jelly solution to 70 ° C and fill the cup container with syrup, immediately sterilize by heating at 85 ° C for 30 minutes, and then put into the cup. Got the jelly food.

The finished cupped jelly food was in the form of a jelly-in-jelly with a spherical gel formed in the syrup.

Jelly liquid formulation (gelling point 64 ° C.) Weight part Sugar 15 5 times concentrated citrus mixed turbid juice 4 jelly base material (containing 42% gellan gum; gel up KS *) 0.5 jelly base material (native gel langum 95%) Contained: Gel up MOT *) 0.2 Citric acid (anhydrous) N * 0.1 Calcium lactate 0.2 Dye (carotene base NO.9400-S *) 0.1 Perfume (orange essence NO.80 *) 0. 2 Set to 100 with Shimizu

Syrup prescription sugar 15 lemon clear fruit juice 2.5 trisodium citrate F * 0.1 calcium lactate 0.2 fragrance (orange essence NO.80 *) 0.2 in fresh water to 100

Example 2: Preparation of muscat jelly Among the compositions shown in the following jelly solution formulation, sugar and jelly base material were added to water, heated and dissolved at 80 ° C for 10 minutes, and the remaining raw materials were added to prepare a jelly solution. . In addition, syrup was obtained by blending according to the following syrup formulation. After filling the syrup to half of the cup container and adjusting the temperature to 10 ° C, set the jelly solution to 70 ° C, fill the cup container with syrup, heat sterilize at 85 ° C for 30 minutes, and obtain the jelly food in the cup. It was

The finished jelly food product in a cup became a new jelly food product in which the syrup portion was in a sol state.

Jelly liquid formulation (gelling point 63 ° C.) Weight part Sugar 15 5 times concentrated citrus mixed turbid juice 4 jelly base material (containing 42% gellan gum; gel up KS *) 0.4 jelly base material (native beauty gel gum 95%) Contained: Gel up MOT *) 0.2 Citric acid (anhydrous) N * 0.1 Calcium lactate 0.2 Pigment ( Sungreen GC-EM *) 0.1 Perfume (Muscat flavor NO.21-B *) 0. 15 Set to 100 in Shimizu

Syrup prescription Sugar 15 5 times concentrated Muscat transparent fruit juice 1 Trisodium citrate F * 0.1 Calcium lactate 0.2 Perfume (Muscat flavor NO.21-B *) 0.15 Adjust to 100 with fresh water

Example 3 Preparation of Grape Jelly From the composition shown in the following jelly solution formulation, sugar and jelly base material were added to water, heated and dissolved at 80 ° C. for 10 minutes, and the remaining ingredients were added to prepare a jelly solution. . In addition, syrup was obtained by blending according to the following syrup formulation. Fill syrup up to half of the cup container and adjust to 10 ° C.
The noodle container was filled with syrup in a shower nozzle set at 0 ° C. and sterilized by heating at 85 ° C. for 30 minutes to obtain a noodle noodle jelly food in a cup.

The finished jelly in a cup was in the form of noodle-like jelly dipped in syrup.

Jelly liquid formulation (gel point 61 ° C.) weight part sugar 5 sucralose * 0.02 5 times concentrated grape transparent fruit juice 4 jelly base material (containing 42% gellan gum; gel top KS *) 0.3 jelly base material ( Containing 95% of natural gel langum; geraph MOT *) 0.2 citric acid (anhydrous) N * 0.1 calcium lactate 0.2 pigment (grape color RCG *) 0.1 fragrance (grape flavor NO.21-B *) 0.2 to 100 with fresh water

Syrup prescription sugar 5 sucralose * 0.02 5 times concentrated grape transparent fruit juice 1 trisodium citrate F * 0.15 calcium lactate 0.2 fragrance (grape flavor NO.21-B *) 0.2 in fresh water 100

Claims (5)

[Claims] 1. In a syrup set at 0 to 50 ° C., 60
A method for producing a jelly food product, which comprises jellying in a syrup by filling a jelly liquid set to 90 ° C. 2. The method for producing a jelly food according to claim 1, wherein the jelly liquid contains gellan gum and native gellan gum. 3. The amount added in 100 parts by weight of the jelly solution is
The method for producing a jelly food according to claim 2, wherein the gellan gum is 0.05 to 0.5 parts by weight and the native gellan gum is 0.05 to 0.5 parts by weight. 4. The method for producing a jelly food product according to claim 1, wherein sterilization is performed continuously after filling. 5. The method for producing a jelly food according to claim 2, wherein an alkaline earth metal salt is added to the jelly liquid and the syrup.