JP2014068643A - Fruit-containing jelly food product and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fruit-containing jelly food product unlikely to crumble even when held by hands and unlikely to lose the texture of the fruit.SOLUTION: The provided fruit-containing jelly food product having a twofold jelly structure is manufactured by charging, into a jelly solution of agar, fruit fragments and chilling and solidifying so as to form a first jelly body 7 and by charging, into a jelly solution of Konjak, the obtained first jelly body and chilling and solidifying so as to form a second jelly body 13 of Konjak.

Description

  The present invention relates to a fruit-containing jelly food in which fruit is contained in jelly and a method for producing the same.

For example, eating a lot of fruit when eating out is important for the health of the people. The fruit jelly that is currently on sale at supermarkets and convenience stores is tightly sealed in the container so that the fruit jelly is not spilled out or oozed out. doing.
When eating these fruit jelly, remove the seal using both hands, place the container on a flat place such as a table, hold the container with one hand, hold the spoon with the other hand, and eat.

  Patent Document 1 discloses a jelly food having a fruity texture.

JP 10-0666523

  However, in order to eat the fruit jelly contained in the container as described above, a place for placing the container, for example, a table or the like is required, and if there is no such place, it is very inconvenient. Also, to eat fruit jelly without a container by hand, ordinary jelly is too soft, and the jelly tends to collapse in a few ways. In addition, strawberry jelly is hard to break, but it is somewhat hard, so the texture of the fruit is easily lost. In addition, some of the fruit may be exposed from the jelly, and when exposed to the surrounding air, oxidation occurs and the freshness of the fruit is lost.

  In order to solve the above-described problems, an object of the present invention is to provide a fruit-filled jelly food that does not easily collapse even if it is held by hand and does not lose the texture and freshness of the fruit.

In order to solve the above-mentioned problems, the first invention is to closely adhere a fruit piece, a first jelly body of agar or agar that tightly covers the periphery of the fruit piece, and an outer periphery of the first jelly body. A fruit-containing jelly food comprising: a second jelly body mainly composed of a covering candy.
The second invention is a process of placing fruit pieces in agar or agar jelly solution and cooling to harden to form a first jelly body, and placing the first jelly body in a strawberry jelly solution mainly composed of straw. And a process for forming a second jelly body by cooling to form a jelly food containing fruit.

According to the first or second invention, since the outer periphery of the fruit-containing jelly food is covered with the second jelly body mainly composed of strawberries, even if the fruit-containing jelly food is held by hand, it does not easily collapse.
In addition, since the fruit pieces are mainly covered and covered with the inner agar or the first jelly body of agar, the texture of the fruit is enhanced by the soft and juicy characteristics of the first jelly body of the agar or agar. Hard to lose. At the same time, the fruit pieces are rehydrated and the freshness is not easily lost.
Furthermore, the double structure of the first jelly and the second jelly can more completely prevent the oxidation that occurs when the fruit pieces are exposed to the outside air.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure which shows one Embodiment of this invention, (A) is a perspective view which shows the process in which a fruit piece is put into agar or agar jelly solution, and it cools and solidifies and forms a 1st jelly body, (B) The perspective view which shows the formed 1st jelly body, (C) (D) is the perspective view which shows the process in which the formed 1st jelly body is put in the strawberry jelly solution and it cools and forms a 2nd jelly body. FIG. 5E is a perspective view showing the formed second jelly body, and FIG. 5F is a perspective view showing the FF cross section of FIG.

An embodiment of the present invention is shown in FIG.
[Method of manufacturing fruit-containing jelly food]
As shown in FIG. 1A, various fruits such as orange, grapefruit, grape, kiwi, apple and peach are cut into appropriate sizes to make a fruit piece 1. Alternatively, blueberries and the like are left as fruit pieces 1 without being cut. Canned fruits can also be used.
Then, the agar or agar jelly material is boiled and dissolved in hot water to make the first jelly solution 3 and put into the first container 5. By adding vitamin C into the first jelly solution 3, the oxidation of the fruit can be better prevented. Wait until the first jelly solution 3 is sufficiently cold, and before it hardens, put the fruit pieces 1 in it and stir. Furthermore, when it is cooled and hardened after waiting, it is taken out from the first container 5 to form a first jelly body 7 as shown in FIG.

  Next, as shown in FIG. 1 (C), smoked rice cake, which is a material for koji jelly, is boiled in hot water and stirred and melted so as not to become lumps, and a second jelly solution 9 is prepared. Put in. Then, after cooling for a while, before the second jelly solution 9 is completely solidified, a bar-shaped first jelly body 7 is put therein as shown in FIG. 1 (D).

  At this time, in practice, two second containers 11 containing the second jelly solution are prepared (FIGS. 1C and 1D), both are a little waited and cooled, and the first jelly body 7 is put in only one ( In FIG. 1 (D)), the other (FIG. 1C) is turned upside down without putting the first jelly body 7 and covered from above. Since the second jelly solution 9 tends to harden, a so-called sandwich type manufacturing method is possible. In this way, by separately cooling the second container 11 containing the second jelly solution (FIG. 1C), the heat of the second jelly solution 9 is more than necessary to the first jelly body 7. It can be prevented from being transmitted.

Furthermore, when it waits, it cools and hardens | cures and it takes out from the 2nd container 11, as shown in FIG.1 (E), the bar-shaped 2nd jelly body 13 is formed.
In the first and second jelly bodies 13, nutrients, substances, tastes and the like necessary for life such as dietary fiber and vitamins can be added in advance.

[Jelly food with fruit]
As shown in the cross section of FIG. 1 (F), this fruit-containing jelly food has a double structure of a first jelly body 7 and a second jelly body 13. That is, the first jelly body 7 of agar or agar covers the periphery of the fruit piece 1 in close contact. And the 2nd jelly body 13 closely covers the outer periphery of the first jelly body 7.

[Agar, agar, salmon as jelly materials]
Agar as a jelly material is made from seaweeds such as Japanese prickly pear and ogonyori, and the solidified jelly becomes cloudy. Agar as a jelly material is made of an extract of seaweed (Suginori Tsunomata) called carrageenan, and the solidified jelly is colorless and transparent and tasteless and odorless. The cocoon as a jelly material is made from cocoon as a raw material, and by removing impurities from the main component, glucomannan, the solidified jelly can be made almost colorless and transparent. In addition, a jelly rich in elasticity can be obtained. As the jelly material, not only pure smoked flour, but also coconut flour mixed agar or agar to adjust the softness can be used.

"Effect of the embodiment"
As described above, the outer periphery of the fruit-filled jelly food is covered with the elastic second salmon jelly body 13, so that it has strength and durability, and the bar-shaped fruit-filled jelly food can be used with one hand. It is hard to collapse even if you have it. Therefore, for example, it is possible to eat while walking in a place where there is no table.

In addition, the double structure of the first jelly and the second jelly can more completely prevent the oxidation that occurs when the fruit piece 1 is exposed to the outside air. That is, the fruit piece 1 may be in contact with the inner wall of the first container 5 in a state where it is placed in the first jelly solution 3, and the touched part is cooled and solidified before the first jelly body. 7 is exposed on the surface.
However, the first jelly body 7 is again put in the second jelly solution 9, and is cooled and hardened. Since the fruit piece 1 does not exist in the portion of the second jelly body 13 formed by the second setting, the fruit piece 1 is not exposed on the surface of the second jelly body 13. Therefore, the oxidation that occurs when the fruit piece 1 is exposed to the outside air due to the exposure can be avoided, and oxidation and corrosion can be more completely prevented as compared with the case where the jelly has a single structure.
For example, apples, none, and peaches are particularly susceptible to oxidation and become brownish from the cut. This phenomenon is because an enzyme called oxidase works by touching air, and polyphenols contained in fruits are oxidized. As a way to prevent it, the surface can be protected by cutting it into thin salt water or applying lemon juice. For the same reason, oxidation can be prevented by putting vitamin C in the first jelly body.

Also, the fruit pieces are mainly covered and covered by the inner agar or agar first jelly body, so when eating together due to the soft and juicy characteristics of the agar or agar first jelly body, The fruit texture is not easily lost. At the same time, the fruit pieces are rehydrated from the first jelly body of agar or agar and the freshness is not easily lost.
In addition, fruit jelly foods are beautifully colored with red, yellow, white, purple, etc., to increase appetite. In addition, the combination of colors will be abundant, and you can enrich your diet.
In addition, during manufacture, the size of the first jelly body may be adjusted to a size that can be easily held with one hand. At that time, the fruit may protrude from the agar or agar, which prevents the second jelly body from protruding. Become.
If gelatin is used for the jelly body and raw fruit is used for the fruit piece 1, the proteolytic enzyme possessed by the raw fruit hinders the gelatin from solidifying and becomes hard to solidify. End up. However, in this embodiment, plant agar or agar is not affected by the proteolytic enzyme and hardens without problems.

"Other embodiments"
In the above embodiment, when the first jelly body 7 is put into the second jelly solution 9 and hardened, two second containers 11 containing the second jelly solution are prepared (FIGS. 1C and 1D). The first jelly body 7 is put into only one side (FIG. 1 (D)), and the other (FIG. 1 (C)) is turned over without putting the first jelly body 7 and covered from above. Although used, in other embodiments, such a sandwich manufacturing method may not necessarily be employed. That is, one sufficiently deep second container 11 may be prepared, and the first jelly body 7 may be placed therein.

  In the above embodiments, the fruits are orange, grapefruit, grapes, kiwi, apples, peaches, cherries and the like, but in other embodiments, other fruits can of course be used.

  DESCRIPTION OF SYMBOLS 1 ... Fruit piece, 3 ... 1st jelly solution, 5 ... 1st container, 7 ... 1st jelly body, 9 ... 2nd jelly solution, 11 ... 2nd container, 13 ... 2nd jelly body.

Claims (2)

  There is a fruit piece, a first jelly body of agar or agar that tightly covers the periphery of the fruit piece, and a second jelly body mainly composed of a jar that closely covers the outer periphery of the first jelly body. Fruit-containing jelly food characterized by   A process of forming a first jelly body by cooling the fruit pieces in an agar or agar jelly solution and cooling to solidify, and then cooling and solidifying the first jelly body into a strawberry jelly solution mainly composed of strawberries. A process for forming a jelly body, and a method for producing a fruit-containing jelly food.

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