JP2005168459A - Jelly composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a jelly composition imparted with a totally new conventionally not available function for responding to the diversified needs of users. <P>SOLUTION: This jelly composition contains a water soluble polymer-bonding type divalent metal ion composition containing a gelling agent reactive with the divalent metal ion and improving its viscoelasticity by adding the water soluble polymer-bonding type divalent metal ion composition as compared with that of before the addition, and a gelling agent not reactive with the divalent metal ion and reducing its gel strength by adding the water soluble polymer-bonding type divalent metal ion composition as compared with that of before the addition. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a jelly composition having special functionality and a method for producing the same.

  Jelly is obtained by solidifying fruit juice with a gelling agent or the like, and has been conventionally eaten as an alternative food for fruits. However, in recent years, dietary habits have been diversified, and jelly having various textures and functionality is desired.

  For example, in order to give jelly a new texture and functionality, different types of jelly are mixed non-uniformly by combining different types of gelling agents. Patent Document 1 discloses a method in which a metal salt solution is dropped into a solution containing both an ion reactive gelling agent solution and an ion non-reactive gelling agent and gelled. A method for producing a jelly containing a grated tissue by mixing and stirring a solution containing both an ion reactive gelling agent solution and an ion non-reactive gelling agent and a previously sterilized metal salt solution is disclosed. Patent Document 3 discloses a method for producing a jelly in which different kinds of jelly are mixed by bringing a solution containing both an ion non-reactive gelling agent and calcium solidified by cooling into contact with a solution containing ion reactivity. Patent Document 4 discloses a method for producing a jelly having a flesh texture by filling and cooling a solution containing gellan gum and LM pectin while being dropped into a solution containing gellan gum and LM pectin while stirring. The Patent Document 5, jelly having a flesh-like tissue by adding insolubilizing dietary fibers coated with an ion-reactive gelling agent jelly is disclosed.

JP 10-099030 A JP 10-234317 A JP 09-275915 JP 08-256705 A JP 09-248142 A

  However, many of these conventional jelly-containing products are intended to mimic the flesh tissue, do not provide new functions, and do not satisfy diversified consumer needs.

  Therefore, an object of the present invention is to provide a jelly composition to which a completely new function that has not been conventionally added is added in order to meet diversified needs of consumers.

  In order to achieve the above object, the present invention provides a water-soluble polymer-bonded divalent metal ion composition and, when the water-soluble polymer-bonded divalent metal ion composition is added, the viscoelasticity is higher than before addition. An improved divalent metal ion reactive gelling agent, and a divalent metal ion non-reactive gelling agent whose gel strength is weaker than before addition when the water-soluble polymer-bonded divalent metal ion composition is added And a jelly composition characterized by comprising

  Thus, by comprising two different gelling agents and an ionic composition that reacts therewith, it is possible to mix a jelly composition rich in viscoelasticity and a jelly composition having low gel strength. It is possible to add a new function that can be eaten while being easily broken by applying light vibrations. That is, the jelly composition according to the present invention is a mixture of at least two kinds of jelly compositions having different gel strengths. For example, when a vibration is applied, the jelly composition having a weak gel strength becomes a collapsed state, and the gel strength is reduced. A strong and elastic jelly is cut into pieces.

  That is, as a result of intensive studies, the present inventors have found that many customers desire, for example, jelly that can be eaten while being easily broken with a spoon. Such jelly can be made by mixing different types of jelly such as elastic jelly and fragile jelly, and it can be topped by not only eating while enjoying the texture but also easily breaking down. It can be used as a jelly or as a jelly that can be dispersed in a liquid. For example, it can be used for various applications such as topping a salad by using it in a jelly-shaped dressing, or easily breaking and dispersing milk jelly in a coffee beverage.

  Furthermore, according to the jelly composition of the present invention, it is possible to add a new function that it can be easily taken out from the container while being taken out from the container with a narrow mouth. As typified by the form of a cheapack, a jelly-like beverage cannot be easily eaten unless the inner jelly collapses appropriately by changing the shape of the packaging material. On the other hand, it has been found that many customers desire a jelly that can be easily taken out of a container having a narrow mouth, particularly a glass bottle, etc. and can be easily taken out from a container having a thin mouth with respect to the main body. In such a container, it is necessary to take it out easily by shaking lightly, and if the jelly is too hard, it cannot be taken out. According to the jelly according to the present invention, since different types of jelly, such as a jelly that easily collapses while containing an elastic jelly, can be mixed, a feature that it can be easily taken out from a container with a light shaking stimulus can be imparted. Taking advantage of this feature, it can be used in jelly dressings and sauces, jelly beverages, especially pharmaceuticals (quasi-drugs) in bottles, nutritional supplements or functionalized liquids as foods, cosmetics, etc. It has become possible.

  None of the conventional jelly compositions in which different types of gelling agents are mixed are added with a new function that they can be eaten while being easily broken with such a spoon. A jelly to which such a function is added can be made by mixing different types of jelly, such as an elastic jelly and a fragile jelly, but there are several problems. First, in order to mix elastic jelly, increase the amount of gelling agent that gels the elastic jelly, or use an ion reactive gelling agent that reacts with a salt such as calcium. In such a case, it may be possible to increase the salt concentration. However, if this is done, there is a problem that the gel has a strong strength and has a crunchy texture. In addition, it is conceivable to simply reduce the concentration of the gelling agent in order to mix jelly that is easily disintegrated, but in this way, the physical properties of the jelly are stable due to deterioration due to heat and acid, and differences in the amount of addition. There is a problem of not.

  Moreover, in order to make such different kinds of jelly, it is possible to prepare different kinds of gels separately. However, when elastic jelly is dispersed in a jelly solution that tends to collapse, sedimentation occurs, and these different kinds of jelly are produced. It is difficult to mix the jelly uniformly. Moreover, adjusting the gel separately is cumbersome and is not desirable in terms of production cost.

  The inventors of the present invention provide a water-soluble polymer-bonded divalent metal ion composition and a divalent metal ion reactivity that improves viscoelasticity before addition when the water-soluble polymer-bonded divalent metal ion is added. By adding a gelling agent and a divalent metal ion non-reactive gelling agent whose gel strength becomes weaker than that before the addition of the water-soluble polymer-bonded divalent metal ion composition, It has been found that it is possible to add a new function such as being able to eat while breaking down easily.

  That is, an elastic jelly is formed by the water-soluble polymer-bound divalent metal ion composition and the divalent metal ion-reactive gelling agent, and the water-soluble polymer-bound divalent metal ion composition and the divalent metal ion composition. By forming a jelly that is easy to disintegrate with a metal ion non-reactive gelling agent, it is possible to mix different types of jelly and eat it while easily crushing with a spoon, etc. A new function that can be taken out of the container can be added.

  As described above, according to the jelly composition of the present invention, it is possible to provide a jelly composition to which a new function of being able to eat while being easily broken with a spoon or the like is added.

  In the jelly composition according to the present invention, the water-soluble polymer-bound divalent metal ion is a water-soluble polymer composition to which a divalent metal ion is bound, and the water-soluble polymer-bound calcium composition And water-soluble polymer-bonded magnesium composition. Examples of the water-soluble polymer-binding calcium composition include milk calcium bound to peptides such as soybean polysaccharide, gum arabic, acacia gum, and casein calcium, and calcium-binding dextrin to which calcium is bound. These polymers are all in a state in which divalent metal ions are bound.

  In the jelly composition according to the present invention, the divalent metal ion-reactive gelling agent improves viscoelasticity before addition when the water-soluble polymer-bonded divalent metal ion composition is added. For example, low methoxyl pectin, sodium alginate, gellan gum, kappa and iota-carrageenan, and the like, especially low methoxyl pectin and sodium alginate, which have a rapid reaction with calcium, are preferable.

  In the jelly composition according to the present invention, the divalent metal ion non-reactive gelling agent is such that when the water-soluble polymer-bonded divalent metal ion composition is added, the gel strength becomes weaker than before addition. Can be used without any problem as long as it is described as a food additive, for example, agar, gelatin, high methoxyl pectin, locust bean gum-xanthan, glucomannan-xanthan, carrageenan-locust bean gum, carrageenan -There are gelling agents such as glucomannan.

  In the jelly composition according to the present invention, the content of the divalent metal ion-reactive gelling agent in the water-soluble polymer-bonded divalent metal ion composition is preferably 0.01 to 5%, The content of the divalent metal ion non-reactive gelling agent in the water-soluble polymer-bonded divalent metal ion composition is preferably 0.01 to 5%. Moreover, it is preferable that the compounding ratio of the said bivalent metal ion reactive gelatinizer and the said bivalent metal ion non-reactive gelling agent is 1: 500-500: 1.

  The jelly composition according to the present invention is an inorganic calcium composition such as calcium chloride, calcium lactate, calcium gluconate, calcium sulfate, sodium metaphosphate, citric acid for the purpose of changing the texture of elastic jelly grains. 3 sodium, 1 sodium phosphate, 2 sodium phosphate, 3 sodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium metaphosphate, 1 potassium citrate, 3 potassium citrate, 1 potassium phosphate, 2 potassium phosphate, Chelating agents such as tripotassium phosphate, potassium pyrophosphate, potassium polyphosphate, guar gum, tara gum, locust bean gum, glucomannan, tamarind gum, psyllium seed gum, xanthan gum, iota-carrageenan, pullulan, karaya gum, carbox Methylcellulose and its derivatives, methylcellulose, polysaccharide thickeners and the like crystalline cellulose, may contain food materials such as starch.

  The jelly composition according to the present invention includes, for example, a solution A containing a divalent metal ion reactive gelling agent and a divalent metal ion nonreactive gelling agent and a water-soluble polymer-bonded divalent metal ion composition. It can be obtained by mixing and stirring the two solutions B contained, filling the container, and sterilizing as necessary. When a divalent metal ion-reactive gelling agent and a water-soluble polymer-bonded divalent metal ion composition are dissolved at the same time, the divalent metal ion part reacts to inhibit dissolution, and the divalent metal ion non-reactive gel Since the separation may occur when the agent and the water-soluble polymer divalent metal ion composition are dissolved simultaneously, the divalent metal ion reactive gelling agent and the divalent metal ion non-reactive gelling agent are The water-soluble polymer divalent metal ion composition was added to the mixture.

Experimental example 1
Next, examples of the jelly composition according to the present invention will be described. First, low methoxyl pectin (LM-5CS; manufactured by CP Kerco) as a divalent metal ion reactive gelling agent and agar (Ina Agar S-) as a divalent metal ion non-reactive gelling agent at the ratios shown in Table 1. 7; manufactured by Ina Food Industry Co., Ltd.) was dispersed in water and dissolved by heating to obtain a solution A. Further, gum arabic (FIBRE GUM; manufactured by CNI) as a water-soluble polymer-bonded divalent metal ion composition was dissolved in cold water at different concentrations as shown in Table 2 to obtain Solution B. Solution B was adjusted to pH 3.8 with sodium citrate after adding 0.3% citric acid to aid calcium dissolution. These solutions A and B were mixed at a ratio of 1: 1 and stirred to obtain jelly compositions according to Examples 1 to 3. In addition, instead of gum arabic, a solution B is prepared by adding calcium lactate in the amount shown in Table 2 so that the amount of calcium lactate is equal, and the solution B and the solution A are mixed 1: 1 and stirred. Thus, jelly compositions according to Comparative Examples 1 to 3 were obtained.

  These jelly compositions according to Examples 1 to 3 and the jelly compositions according to Comparative Examples 1 to 3 were allowed to stand overnight at 20 ° C., and then were used with a rheometer (manufactured by Sun Science Co., Ltd .: SUN REOMETER CR-100). Strength and break distance were measured. The results are shown in Table 3.

  As shown in Table 3, in the jelly compositions according to Examples 1 to 3, the gel strength decreases as the amount of gum arabic increases, whereas the jelly compositions according to Comparative Examples 1 to 3 It can be seen that the gel strength does not change without depending on the added amount of calcium lactate.

  Next, the jelly compositions according to Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to strain dependence measurement using a dynamic viscoelasticity measuring apparatus (ARES; TA Instruments), and the dynamics in the steady region were measured. Storage elastic modulus (G ′), dynamic loss elastic modulus (G ″) and loss tangent (tan delta) were compared. The measurement results are shown in Table 4.

  Comparing Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3 with the same amount of calcium concentration, Examples 1 to 3 were compared to Comparative Examples 1 to 3, respectively. It can be seen that the loss tangent value is high. Regarding the dynamic storage elastic modulus, it can be seen that Examples 1 and 2 and Comparative Examples 1 and 2 have substantially the same value, and Example 3 showed a lower value than Comparative Example 3. From these results, it was found that Examples 1 to 3 had lower strength and higher elasticity than Comparative Examples 1 to 3.

Experimental example 2
Next, in order to investigate the reactivity of the divalent metal ion reactive gelling agent used in the jelly according to Examples 1 to 3 and the water-soluble polymer-bound divalent metal ion composition, the following experiment was conducted. . First, as in Examples 1 to 3, low methoxyl pectin (LM-5CS; manufactured by CP Kelco) as an ion-reactive gelling agent was heated and dissolved in water at a concentration of 0.6% to obtain a solution A. Samples 1 to 3 were obtained by mixing and stirring the solution B used in Examples 1 to 3 at a ratio of 1: 1 to this and cooling to gelation. Further, as in Comparative Examples 1 to 3, by preparing a solution B to which calcium lactate was added instead of gum arabic, the solution B and the solution A were mixed and stirred 1: 1, and cooled to gel. Comparative samples 1 to 3 were obtained. These samples 1 to 3 and comparative samples 1 to 3 are subjected to strain dependence measurement using a dynamic viscoelasticity measuring apparatus (ARES; TA Instruments), and dynamic storage elastic modulus (G ′) in a steady region. , Dynamic loss elastic modulus (G ″), and loss tangent (tan delta) were compared. The results are shown in Table 5.

  Comparing Sample 1 and Comparative Sample 1, Sample 2 and Comparative Sample 2, and Sample 3 and Comparative Sample 3 with the same amount of calcium concentration, Samples 2 to 3 are more loss tangent values than Comparative Samples 2 to 3. Can be found to be expensive. Regarding the dynamic storage elastic modulus, it can be seen that Sample 2 and Comparative Sample 2 have almost the same value, and Sample 3 showed a lower value than Comparative Sample 3. From these results, it was found that Samples 2 to 3 had lower strength and higher elasticity than Comparative Samples 2 to 3. Sample 1 and comparative sample 1 had a small amount of calcium, and no grains were formed.

Experimental example 3
Next, the following experiment was conducted to examine the reactivity of the divalent metal ion non-reactive gelling agent used in the jelly according to Examples 1 to 3 and the water-soluble polymer-bound divalent metal ion composition. It was. First, as in Examples 1 to 3, as a divalent metal ion non-reactive gelling agent, agar (Ina Agar S-7; manufactured by Ina Food Industry Co., Ltd.) was dissolved by heating in water at a concentration of 0.4%. Samples 4 to 6 were prepared by adding gum arabic (FIBRE GUM; manufactured by CNI) as a water-soluble polymer-bonded divalent metal ion composition at different concentrations as shown in Table 3, and cooling to gelation. Got. Further, in the same manner as in Comparative Examples 1 to 3, calcium lactate instead of gum arabic was mixed in an agar solution with the formulation shown in Table 6, stirred, and cooled to gel to obtain Comparative Samples 4 to 6.

  These samples 4 to 6 and comparative samples 4 to 6 were allowed to stand at 20 ° C. overnight, and then the strength and breaking distance were measured using a rheometer (manufactured by Sun Science Co., Ltd .: SUN REOMETER CR-100). Table 7 shows the measurement results.

  As shown in Table 7, it was shown that the strength of the gel became weaker as the samples 4 to 6 were obtained. This indicates that gelation is inhibited by adding the water-soluble polymer-bound divalent metal ion composition. In contrast, Comparative Samples 4 to 6 did not show a significant decrease in strength as in Samples 4 to 6. Moreover, in the breaking distance, the sample 6 was shorter than the sample 4, and it was shown that the gel is easily broken by adding the water-soluble polymer-bonded divalent metal ion composition. . In Comparative Samples 4 to 6, there was no significant change in the breaking distance as in Samples 4 to 6.

Experimental Example 4
In order to show the texture characteristics of the jelly according to the present invention, a solution A is prepared by heating and dissolving with the formulation shown in Table 8, and a solution B is prepared by dispersing in cold water with the formulation shown in Table 9 and mixing these. Stir. The solution was filled in a cup and sterilized at 85 ° C. for 20 minutes to obtain fresh jelly according to Example 4 and Comparative Example 4. Evaluation was performed by sensory test by 20 panelists, and Table 10 shows the average of the results determined by each subject in the following five stages.

  Example 4 in the present invention can be broken down more easily than Comparative Example 4 that does not contain a polymer-bonded divalent metal ion composition, and at the same time, the broken jelly grains have elasticity and fresh texture. It was shown to have Further, in Example 4 of the present invention, the shape retention of the jelly before breaking was good, and no significant difference was found from the shape retention of Comparative Example 4.

Experimental Example 5
As one of the methods for eating the jelly composition in the present invention, a jelly dessert containing crush jelly was prepared by adding the jelly according to Example 4 and Comparative Example 4 into twice the amount of milk and stirring.

  The jelly according to Example 4 was divided into jelly pieces having a diameter of about 3 mm by simple stirring by hand using a spoon, and the crush jelly was homogeneously dispersed and changed into a liquid that was easy to scoop with a spoon with viscosity throughout. On the other hand, with the jelly according to Comparative Example 4, a homogeneous crush jelly could not be prepared by stirring with a spoon. Moreover, viscosity was not provided to milk.

Experimental Example 6
As a jelly composition according to the present invention, a solution A is prepared by heating and dissolving with the formulation shown in Table 11, and a solution B is prepared by dispersing in cold water with the formulation shown in Table 12, and these are mixed and stirred. A jelly-like dressing according to Example 5 and Comparative Example 5 was obtained.

  The obtained jelly-like dressings of Example 5 and Comparative Example 5 were mixed and stirred immediately after being put on a salad, cooled and allowed to stand at 4 ° C. for 2 hours to gel, then repeated at 4 ° C. for 1.5 Hz left and right. The vibration test which assumed distribution | circulation by giving a vibration for 2 hours was done.

  Since the jelly-like dressings according to Example 5 and Comparative Example 5 were gelled on the salad, they both stayed on the salad and did not flow out to the bottom of the salad. Subsequently, when it was attempted to stir the jelly-like dressing according to Example 5 and Comparative Example 5 with chopsticks, Example 5 easily collapsed and the homogeneous crush jelly-like dressing was in a state of being entangled with the salad. In contrast, Comparative Example 5 was difficult to break with chopsticks and could not be successfully entangled with the salad because it remained in a large jelly shape.

Experimental Example 7
The jelly composition having the composition of Example 5 and Comparative Example 5 was dissolved in the same manner, adjusted by mixing and stirring, and filled in a commercially available jar for dressing. A jelly-like dressing in a bottle container was obtained by cooling and solidifying with a glass.

  The obtained jelly-like dressing according to Example 5 and Comparative Example 5 was gently shaken up and down 5 times and then tried to pour out from the container. The jelly-like dressing according to Example 5 was easily poured. Although the jelly-like dressing according to Comparative Example 5 was able to be dispensed, the jelly did not collapse sufficiently, clogged the mouth of the container, and was difficult to pour out.

Experimental Example 8
A solution A is prepared by heating and dissolving with the formulation shown in Table 13 as a jelly composition according to the present invention, and a solution B is prepared by dispersing in cold water with the formulation shown in Table 14, and these are mixed and stirred. Thus, miso soup jelly according to Example 6 and Comparative Example 6 was obtained. These miso soup jelly was used as a sample after being filled in a cup and allowed to stand at 4 ° C. overnight. Evaluation was performed by a sensory test by 20 panelists over 60 years old, and Table 15 shows an average of the results determined by each subject in the following five stages.

  The miso soup jelly according to Example 6 easily collapses into a uniform jelly piece due to slight stress during eating, whereas the miso soup jelly according to Comparative Example 6 has a heterogeneous jelly particle size. . For this reason, although there was no remarkable difference in the unity feeling of the broken jelly lump, it was shown that the miso soup jelly according to Example 6 was easier to swallow than Comparative Example 6 with respect to ease of swallowing.

Experimental Example 9
As a jelly composition according to the present invention, solution A is prepared by heating and dissolving with the formulation shown in Table 16, and solution B is prepared by dispersing in cold water with the formulation shown in Table 17, and these are mixed and stirred. Thus, tomato sauce jelly according to Example 7 and Comparative Example 7 was obtained.

  While the tomato jelly according to Example 7 is a large jelly when broken at the time of eating, the tomato jelly according to Comparative Example 7 is difficult to break, and is composed of calcium lactate and sodium alginate which are inorganic salts. Because of the rapid reaction, the grains become fine jelly. When the tomato jelly according to Example 7 is applied to pasta, when it is broken with chopsticks, a cold pasta entangled with a jelly-like soup as an ingredient and as a seasoning liquid can be produced.

Experimental Example 10
As a jelly composition according to the present invention, solution A is prepared by heating and dissolving with the formulation shown in Table 18, and solution B is prepared by dispersing in cold water with the formulation shown in Table 19, and these are mixed and stirred. Before cooling, it was filled into a commercially available narrow-mouthed glass bottle (100 ml) and cooled to obtain nutritional supplement jelly drinks of Example 8 and Comparative Example 8.

  The nutraceutical jelly beverage according to Example 8 could be drunk by easily shaking the gel up and down 5 times by hand and pouring the gel out of the bottle. On the other hand, the nutritional supplement jelly beverage according to Comparative Example 8 was tried to drink after being shaken in the same manner as the nutritional supplement jelly beverage according to Example 8, but the gel did not collapse sufficiently and was clogged in the mouth and was difficult to drink. .

Claims (6)

A water-soluble polymer-bonded divalent metal ion composition;
A divalent metal ion-reactive gelling agent whose viscoelasticity is improved when the water-soluble polymer-bonded divalent metal ion composition is added;
A water-soluble polymer-bonded divalent metal ion non-reactive gelling agent that contains a water-soluble polymer-bonded divalent metal ion composition that has a gel strength that is weaker than before the addition. A jelly composition characterized by that. The water-soluble polymer-bound divalent metal ion composition is at least one of soybean polysaccharide, gum arabic, gum acacia, milk calcium, and calcium-binding dextrin. Jelly composition. 3. The jelly composition according to claim 1, wherein the divalent metal ion-reactive gelling agent is at least one of rhomethoxyl pectin, sodium alginate, gellan gum and kappa, and iota-carrageenan. Stuff. The divalent metal ion non-reactive gelling agent is at least one of agar, gelatin, high methoxyl pectin, locust bean gum-xanthan gum, tara gum-xanthan gum, and glucomannan-xanthan gum. The jelly composition in any one of thru | or 3. The jelly composition according to any one of claims 1 to 4, which is difficult to deform and is filled in a container having a narrow mouth with respect to the main body. When a water-soluble polymer-bonded divalent metal ion composition is added, a divalent metal ion-reactive gelling agent that improves viscoelasticity before the addition, and the water-soluble polymer-bonded divalent metal ion composition includes When added, a divalent metal ion non-reactive gelling agent whose gel strength is weaker than before addition is mixed and dissolved, and the water-soluble polymer-bonded divalent metal ion after the mixed dissolution step And a step of adding the composition. A method for producing a jelly composition.