JP2010022330A - Ice cream of jelly - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ice cream of jelly containing a juice, enabling the jelly to be sucked out without causing separation of the jelly from a liquid such as a sugar solution and the juice in the ice cream of the jelly containing the juice, obtained by filling a pouch container having a straw with a mouth stopper with the jelly containing the juice, and freezing and storing the product. <P>SOLUTION: The ice cream is obtained by filling the pouch container having the straw with the mouth stopper with the jelly containing the juice, having ≥10% and ≤50% Brix, and containing at least two or more gelling agents selected from the group consisting of pectin, Locust bean gum, xanthane gum, Tara gum, gum guaiac and agar as the gelling agent, and freezing the resultant product. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a frozen dessert filled with fruit juice jelly in a pouch container having a straw with a stopper and frozen.

Pouch containers that have a straw with a spout can be eaten and consumed by simply removing the spout by hand and sucking it from the straw, and there is no need to use a spoon like cup-type foods. It is conveniently used as a container for food and drink. In addition, since it can be frozen and carried, the product can be kept cold even in the outdoors in midsummer and is excellent as a container for ice confectionery.
In particular, the development of frozen desserts in which frozen jelly containing fruit juice is filled in a pouch container having a straw with a stopper is expected.
Japanese Patent Publication No. 2002-272431

When eating and drinking food that has been filled with fruit juice jelly and frozen and stored in a pouch container having a straw with a stopper, the straw is integrally formed with the container bag after being gently squeezed by hand. However, at this time, liquids such as sugar liquid and fruit juice separated from the jelly are sucked first, resulting in a decrease in sweetness of the remaining jelly.
In this way, in frozen desserts in which fruit juice jelly is frozen in a pouch container having a straw with a stopper, the tip of the straw extends into the container and the contents are sucked in, so melt and eat and drink At this time, it is necessary to prevent the jelly of the contents from being separated from the sugar solution or fruit juice.
In other words, in the development of frozen confectionery of fruit juice jelly that is frozen and stored in a pouch container with a straw with a stopper, the jelly is sucked out to the end without being separated from liquids such as sugar liquid and fruit juice. Development of jelly ice confectionery with fruit juice is expected.

In order to achieve the above object, the present invention has been made as a result of diligent research focusing on the above problems. In the invention according to claim 1, Brix is 10% or more and 50% or less, and at least two or more gelations selected from the group consisting of pectin, locust bean gum, xanthan gum, tara gum, guar gum and agar as a gelling agent It is a frozen dessert in which a jelly containing fruit juice containing an agent is filled in a pouch container having a straw with a stopper and frozen.
The invention according to claim 2 is characterized in that Brix is 10% or more and 50% or less, and a jelly with fruit juice containing pectin, locust bean gum, xanthan gum, tara gum, tamarind gum and guar gum as a gelling agent A frozen dessert filled in a pouch container having

  As described above, according to the invention according to claim 1, etc., in a frozen confectionery of fruit juice jelly that has been stored by freezing and storing it in a pouch container having a straw with a stopper, the jelly is melted. When eating and drinking, it was possible to suck out the jelly to the end without separating the jelly from the liquid such as sugar liquid and fruit juice, and also provided a jelly ice confectionery with a good texture.

  Embodiments of the present invention will be described below.

  The market for pouch containers having a straw with a stopper used in the present invention is expanding because they can be enjoyed in a wide range of ways such as ease of drinking and carrying, and freezing. A pouch container having an existing straw with a stopper is used as a package for jelly drinks, dressings, daily necessities, and the like. It is manufactured by welding a hard plug by injection molding and a soft bag using a soft wrapping material. In the present invention, not only a pouch container having the above-mentioned straw with a stopper, but also a flexible stopper by blow molding, that is, a pouch container having a straw with a stopper using a so-called soft spout can be used.

As the saccharide used in the present invention, one or more of monosaccharide, disaccharide and polysaccharide are used. Preferably, at least one of sucrose, glucose, fructose, fructose glucose solution, trehalose, syrup, etc. is used. Particularly preferred is the case where all of liquid sugar, super white sugar and trehalose are used.

Brix used in the present invention is a scale name of a measurement display value of a saccharimeter, and its unit is%. If Brix is less than 10%, there is almost no sweetness and it is not delicious. The texture is crisp and undesirable. Conversely, if Brix is greater than 50%, the sweetness is too strong, which is not preferable. Therefore, Brix is preferably 10% or more and 50% or less.

The fruit juice used in the present invention refers to a juice extracted from fruits such as peaches, apples, and tangerines.

The jelly used in the present invention refers to a product obtained by adding sweetening with saccharides to fruit juice and adding a gelling agent to harden it.

As the gelling agent used in the present invention, at least two or more materials selected from the group consisting of pectin, locust bean gum, xanthan gum, tara gum, guar gum and agar are used. Preferably, the gelling agent includes pectin, locust bean gum, xanthan gum, tara gum, tamarind gum and guar gum.

The ice confection used in the present invention refers to jelly frozen in a freezer or the like.

  Examples of the present invention will be described below. The following examples are specific examples for facilitating the understanding of the present invention, and do not limit the scope of the present invention.

Example 1 Preparation of the product of the present invention In the formulation shown in Table 1, liquid sugar to Na citrate are sequentially charged into a container and dissolved by stirring. Next, a mixture of pectin, locust bean gum, xanthan gum and tara gum, a mixture of tamarind gum and guar gum is mixed with powder, heated with stirring and completely dissolved. Then, after the temperature is lowered, puree and fruit juice are added, stirred and dissolved. Then, after adding citric acid and stirring, a fragrance | flavor is added. Adjust the pH. Thereafter, a pouch container having a stoppered straw was filled with jelly and frozen in a freezer to obtain a jelly frozen dessert according to the present invention as Example 1. The Brix of Example 1 was 18.3. Brix measurement conditions were measured at 20 ° C. using RX-5000α manufactured by Atago Co., Ltd.

In addition, as a comparative example, a mixture of pectin, locust bean gum, xanthan gum and tara gum, which is a gelling agent, and a jelly ice confection using only pectin instead of a mixture of tamarind gum and guar gum in the formulation of Example 1 are compared. Obtained as Example 1.

Further, among the blends of Example 1, a jelly ice confection was obtained as Comparative Example 2 with the amounts of liquid sugar, sucrose, and trehalose as shown in Table 1 and Brix of 9.4.

As a result, in the ice confectionery of Example 1, the jelly came out of the pouch evenly when sucked with a straw, and it was not crispy and excellent in texture.
On the other hand, the jelly ice confection according to Comparative Example 1 does not become jelly-like, and only the sugar is first dissolved, so only water like sweet juice comes out. It felt like ice was in the water and did not come out of the pouch evenly as in Example 1.

Moreover, the jelly ice confectionery according to Comparative Example 2 turned into jelly, but had almost no sweetness and was not delicious. The texture was crispy and inferior to Example 1 in texture.

Claims (2)

A mouthful of jelly containing at least two gelling agents selected from the group consisting of pectin, locust bean gum, xanthan gum, tara gum, guar gum and agar as Brix is 10% to 50% A frozen dessert filled and frozen in a pouch container with a straw with a stopper. Brix was 10% or more and 50% or less, and jelly containing fruit juice containing pectin, locust bean gum, xanthan gum, tara gum, tamarind gum and guar gum as gelling agents was filled into a pouch container having a straw with a stopper and frozen. Frozen dessert.