JP2007068451A - Method for producing jelly-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a jelly-like food by using electrolysis-produced water in which utilization in kitchen, food-processing factory, etc., is largely popularized as a pH adjuster. <P>SOLUTION: The method for producing the jelly-like food comprises gelling a mixture containing fruit or juice and saccharides by gelling action under acidic conditions of pectin and producing the jelly-like food, In the production method, electrolysis-produced acidic water is adopted as a pH adjuster forming the acidic conditions. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a jelly-like food, wherein a mixture containing fruit or fruit juice and saccharide is gelled by the gelation action of pectin under acidic conditions to produce a jelly-like food.

  The jelly-like foods that the present invention intends to manufacture are so-called jams including jam, fruit jelly, and marmalade, and are generally produced by jelly using pectin contained in fruits or fruit juices. Is. Pectin is an acidic polysaccharide peculiar to plants, and its aqueous solution has a viscosity. When an appropriate amount of sugar and acid are added and concentrated, it is jellied. Preferred conditions for jelly formation are said to be pectin 0.3-1.0%, acid 0.5-1.0% (pH 3.2-3.5), sugar and fruit or fruit juice 60-90%. ing. The acid is a pH adjusting agent that adjusts the pH of the mixture, and citric acid or tartaric acid is generally used as the acid.

Jam is boiled and concentrated as it is or after crushing and adding sugar, and fruit jelly is boiled by adding water to chopped fruit or fruit juice, filtered, and an appropriate amount of sugar Concentrated and coagulated in a jelly form. Marmalade is a fruit jelly with flesh and flesh flakes floated. Many methods have been proposed for producing jams, and many new manufacturing methods have been proposed. (See Patent Documents 1 and 2).
Japanese Patent No. 2740690 JP 2004-275015 A

  In recent years, electrolyzed water has attracted attention as functional water because of its special function, and installation of electrolyzed water generators, especially diaphragm electrolyzed water generators in kitchens and food processing plants, etc. Is increasing. In the electrolyzed water generating apparatus, acidic water (electrolytically generated acidic water) is generated in the anode-side electrolysis chamber in the diaphragm membrane electrolytic cell, and alkaline water (electrolytic generation) is synchronously generated in the cathode-side electrolysis chamber in the diaphragm membrane electrolytic cell. Alkaline water) is produced. Electrolytically generated water that has attracted particular attention is electrolytically generated acidic water and electrolytically generated alkaline water generated by diaphragm membrane electrolysis using a dilute aqueous solution of sodium chloride as electrolyzed water. The electrolytically generated acidic water is acidic water having a pH of 2.5 to 4.0 and an effective chlorine concentration of 20 to 60 mg / L, and is used as a sterilizing water having high sterilizing ability due to the effective chlorine. Used for sterilizing and cleaning instruments. Electrolytically generated alkaline water is alkaline water having a pH of 9.5 to 11.0, and is a washing water having a high detergency caused by alkalinity, which removes contaminants adhering to foodstuffs and cooking utensils. Used for

  An object of the present invention is to effectively use electrolytically generated water, which is widely used in kitchens, food processing plants, and the like, in order to produce jelly-like foods.

  The present invention relates to a method for producing a jelly-like food such as jam, fruit jelly, marmalade and the like. The method for producing a jelly-like food according to the present invention is a method for producing a jelly-like food, wherein a mixture containing fruit or fruit juice and a saccharide is gelled by a gelation action under acidic conditions of pectin to produce a jelly-like food. Then, electrolytically generated acidic water is employed as a pH adjuster that forms the acidic condition. It is preferable that the pH adjuster employ | adopted by this invention is the electrolysis production | generation acidic water produced | generated by the diaphragm membrane electrolysis which uses the dilute aqueous solution of salt as electrolyzed water.

  According to the method for producing a jelly-like food according to the present invention, citric acid and tartaric acid are used as a pH adjuster, although electrolytically generated acidic water is used instead of citric acid and tartaric acid currently used. With the jelly-like food used, it is possible to produce a jelly-like food that has no inferior taste, texture, fruity flavor or the like. In particular, in a kitchen or food processing plant where a diaphragm type electrolyzed water generating device is installed, if the electrolyzing operation of the electrolyzed water generating device is set to a predetermined electrolysis condition, a pH adjuster (electrolyzed acid water) having desirable characteristics Can be collected at a desired time, and there is an advantage that it is possible to avoid a troublesome operation of procuring a pH adjusting agent and adjusting and storing it at a predetermined concentration.

  In addition, the electrolysis conditions for producing electrolyzed acidic water having characteristics suitable as a pH adjuster for jelly-like foods overlap with the electrolysis conditions for producing electrolyzed acidic water having characteristics suitable as sterilizing water. In the case of producing electrolytically generated acidic water having characteristics suitable as a pH adjuster for food products, there is also an advantage that it is not necessary to change the electrolytic conditions for producing electrolytically generated acidic water having suitable characteristics by sterilizing water. Since the pH adjuster is an electrolytically generated acidic water having a high bactericidal ability, it is suitable for use in a food processing step, and omits a bactericidal step only for sterilization in a food processing step. There is also an advantage that can be.

  The present invention relates to a method for producing a jelly-like food such as jam, fruit jelly, marmalade and the like. A method for producing a jelly-like food according to the present invention is a method for producing a jelly-like food by gelling a mixture containing fruit or fruit juice and saccharides by the gelation action under the acidic conditions of pectin. Electrolytically generated acidic water is employed as a pH adjuster that forms an acidic atmosphere (acidic conditions) in the system.

  As the fruits, use strawberries, blueberries, apples, grapes, melons, etc. as appropriate. For the production of jam, produce the fruit jelly by boiling or concentrating the fruits as they are or by crushing them and adding sugar. Then, chop the fruit, add water to it, boil it, add an appropriate amount of sugar to the liquid obtained by filtration, concentrate it and condense it into a jelly form. It is a floating thing. In the conventional jelly-like food production, citric acid, tartaric acid or the like is used as a pH adjuster that makes the atmosphere of the mixture system acidic, but in the method for producing a jelly-like food according to the present invention, electrolytically produced acidic water is used To do.

  The electrolytically generated acidic water used in the method for producing a jelly-like food according to the present invention uses a dilute aqueous solution of sodium chloride (for example, 0.1% by weight) as electrolyzed water, and the electrolyzed water is separated in a diaphragm electrolyzer. It is generated by electrolysis. In the diaphragm electrolysis, electrolytically generated acidic water is generated in the anode side electrolytic chamber, and the electrolytically generated acidic water has an acidic pH characteristic of 2.5 to 4.0 and an effective chlorine concentration of 20 to 60 mg / L. It is water. The electrolytically generated acidic water has the same characteristics as the electrolytically generated acidic water used as sterilization water in kitchens and food processing plants. Is controlled to a predetermined condition, the electrolytically generated acidic water has a predetermined pH value in a range of 2.5 to 4.0 and an effective chlorine concentration of a predetermined concentration in a range of 20 to 60 mg / L. .

  In the production of jam, which is one embodiment of the production method according to the present invention, 30 parts of concentrated strawberry, 60 parts of sugar, 5 parts of an aqueous solution of pectin, and electrolytically generated acidic water (pH 3.2 to 3.5) as a pH adjuster. A raw material was prepared by blending at a ratio of 5 parts, and the raw material was heated to gel to produce a jam. The strawberry jam produced in this way has a taste, texture, and fruity flavor despite the fact that it uses electrolytically generated acidic water instead of citric acid and tartaric acid currently used as a pH adjuster. There is nothing inferior. In the production of the jam, the ratio of strawberry to sugar can be set as appropriate within the range of strawberry 60-30% and sugar 40-75% with respect to the whole mixture, depending on taste preference. The ratio of the electrolytically generated acidic water is preferably 5% for electrolytically generated acidic water having a pH of 3.2 to 3.5.

Electrolytically generated acidic water, which is a pH adjuster used for producing the jam, is acidic water having a pH of 3.2 to 3.5 and sufficiently containing effective chlorine having bactericidal ability. Since the electrolysis conditions for producing the electrolyzed acidic water are equivalent to the electrolysis conditions for producing electrolyzed acidic water having characteristics suitable as sterilizing water, electrolysis having characteristics suitable as a pH adjuster for jam production In the case of producing the produced acidic water, there is an advantage that it is not necessary to change the electrolysis conditions for producing the electrolytically produced acidic water having suitable properties by sterilizing water. There is an advantage that it can be used directly as a pH adjuster without requiring adjustment. Furthermore, since the pH adjuster is an electrolytically generated acidic water having a high sterilizing ability, it is suitable for use in a food processing step, and in the food processing step, a sterilization step only for sterilization is omitted. There is also an advantage that can be done.

Claims (3)

A method for producing a jelly-like food, in which a mixture containing fruit or fruit juice and a saccharide is gelled by the gelation action of pectin under an acidic condition to produce a jelly-like food, as a pH adjuster that forms the acidic condition A method for producing a jelly-like food, characterized by employing electrolytically generated acidic water. 2. The jelly-like food manufacturing method according to claim 1, wherein the pH adjuster is electrolytically generated acidic water generated by diaphragm membrane electrolysis using a dilute aqueous solution of sodium chloride as electrolyzed water. A method for producing a food product. The method for producing a jelly-like food according to claim 1 or 2, wherein the jelly-like food is jam, fruit jelly, or marmalade.