JP2016163548A - Gelator-containing composition and manufacturing method therefor - Google Patents
Gelator-containing composition and manufacturing method therefor Download PDFInfo
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- JP2016163548A JP2016163548A JP2015044873A JP2015044873A JP2016163548A JP 2016163548 A JP2016163548 A JP 2016163548A JP 2015044873 A JP2015044873 A JP 2015044873A JP 2015044873 A JP2015044873 A JP 2015044873A JP 2016163548 A JP2016163548 A JP 2016163548A
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- gelling agent
- solution
- content
- sodium chloride
- mixing
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Abstract
Description
本発明は、ゲル化剤含有組成物、及びその製造方法に関する。 The present invention relates to a gelling agent-containing composition and a method for producing the same.
昔から、調味料は、料理や食材の味を調整するために広く使用されている。そして、調味料としては、砂糖や塩のように固形のものや、醤油や酢のように液状のものが一般的である。 Traditionally, seasonings have been widely used to adjust the taste of dishes and ingredients. And as a seasoning, a solid thing like sugar and salt, and a liquid thing like soy sauce and vinegar are common.
調味料の中でも液状の調味料については、料理に添加する際に、適量以上に添加してしまうといった事態が発生するため、当該事態の発生を回避すべく、近年、液状の調味料をゲル状にした調味料が注目を浴びている。 Among the seasonings, liquid seasonings, when added to a dish, may be added in excess of an appropriate amount. In recent years, in order to avoid the occurrence of such situations, liquid seasonings have been gelled. The seasonings made are attracting attention.
例えば、特許文献１には、食酢、醤油及び柑橘果汁を含有するゲル状調味料であって、ローカストビーンガム、キサンタンガム及びカラギーナンを含む増粘多糖類、及び糖アルコールを更に含有し、塩分濃度が、ゲル状調味料全量に対し、４．０〜７．０質量％であり、かつ、水分活性（Ａｗ）が０．９３未満であることを特徴とするゲル状調味料が開示されている。 For example, Patent Document 1 is a gel-like seasoning containing vinegar, soy sauce and citrus juice, further containing a thickening polysaccharide including locust bean gum, xanthan gum and carrageenan, and a sugar alcohol, and having a salt concentration. In addition, a gel-like seasoning characterized by 4.0 to 7.0% by mass and a water activity (Aw) of less than 0.93 based on the total amount of the gel-like seasoning is disclosed.
特許文献１に開示されているゲル状調味料は、ぽん酢醤油様のものであることから、塩分濃度が高く設定されている。よって、特許文献１では、塩分濃度の高いゲル状調味料について、好適なゲル化剤の種類や含有量、水分活性、粘度などが検討されている。また、特許文献１に開示されているゲル状調味料は、素材への絡みやすさの向上を目的としているため、熱可逆性ゲル化剤のみを使用しており、食感はいわゆるゼリー様のものとなっている。 Since the gel-like seasoning disclosed in Patent Document 1 is like ponzu soy sauce, the salt concentration is set high. Therefore, in patent document 1, the kind and content of a suitable gelatinizer, water activity, a viscosity, etc. are examined about the gel-like seasoning with high salt concentration. Moreover, since the gel-like seasoning disclosed in Patent Document 1 is intended to improve the ease of entanglement with the material, it uses only a thermoreversible gelling agent, and the texture is so-called jelly-like. It has become a thing.
しかしながら、調味料は、塩分濃度の高いものばかりではなく、当然、塩分濃度の低いもの、つまり、塩化ナトリウムの含有量の少ないものも存在する。さらに、近年の健康志向の高まりから、塩化ナトリウムの含有量の少ない調味料に対するニーズも大きくなってきている。さらに、消費者の嗜好は多様化しており、固形物の入った調味料や、新たな食感を有する調味料も求められている。 However, the seasonings are not only those having a high salt concentration, but naturally, those having a low salt concentration, that is, those having a low sodium chloride content. Furthermore, with the recent increase in health consciousness, there is an increasing need for seasonings with a low sodium chloride content. Furthermore, consumer tastes are diversified, and seasonings containing solids and seasonings having a new texture are also required.
そこで、本発明は、塩化ナトリウムの含有量が少ないとともに、所望の食感（滑らかなゲル状の食感）を呈する点、離水の量が少ない点、及び固形物の均一分散性が高いという点において、総合的に優れたゲル化剤含有組成物、及びその製造方法を提供することを課題とする。 Therefore, the present invention has a small sodium chloride content, a desired texture (smooth gel texture), a small amount of water separation, and a high solid dispersibility. It is an object to provide a gelling agent-containing composition that is comprehensively excellent and a method for producing the same.
前記課題は、以下の手段により解決することができる。
（１）熱可逆性ゲル化剤と、熱不可逆性ゲル化剤と、塩化ナトリウムと、を含有し、前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦２．３０、０．５０≦Ａ＋Ｂ≦１．４０、及び２．０≦Ｃ≦４．０を満たすことを特徴とするゲル化剤含有組成物。
（２）前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦１．３０、０．５０≦Ａ＋Ｂ≦１．２０、及び２．０≦Ｃ≦３．５を満たすことを特徴とする前記１に記載のゲル化剤含有組成物。
（３）前記熱可逆性ゲル化剤は、ペクチンであることを特徴とする前記１又は前記２に記載のゲル化剤含有組成物。
（４）固形物を含有することを特徴とする前記１から前記３のいずれか１つに記載のゲル化剤含有組成物。
（５）熱可逆性ゲル化剤と、熱不可逆性ゲル化剤と、が溶解した溶液に対して、塩化ナトリウムが溶解した溶液を混合する第１混合工程と、前記第１混合工程で得られた溶液に対して、ｐＨ３．５以下の酸性溶液を混合する第２混合工程と、前記第２混合工程で得られた溶液を容器に充填する充填工程と、を含み、前記充填工程が開始するまでに、前記第２混合工程で得られた溶液の温度が、６５℃以下となる冷却工程をさらに含み、前記第２混合工程で得られた溶液における前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦２．３０、０．５０≦Ａ＋Ｂ≦１．４０、及び２．０≦Ｃ≦４．０を満たすことを特徴とするゲル化剤含有組成物の製造方法。
（６）塩化ナトリウムが溶解したｐＨ３．５以下の酸性溶液に対して、熱可逆性ゲル化剤と、熱不可逆性ゲル化剤と、が溶解した溶液を混合する混合工程と、前記混合工程で得られた溶液を容器に充填する充填工程と、を含み、前記充填工程が終了するまで、前記混合工程で得られた溶液の温度は、６５℃以上に保たれ、前記混合工程で得られた溶液における前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦２．３０、０．５０≦Ａ＋Ｂ≦１．４０、及び２．０≦Ｃ≦４．０を満たすことを特徴とするゲル化剤含有組成物の製造方法。
The above problem can be solved by the following means.
(1) A thermoreversible gelling agent, a heat irreversible gelling agent, and sodium chloride, the content of the thermoreversible gelling agent being A (w / w%), and the heat irreversible When the content of the gelling agent is B (w / w%) and the content of the sodium chloride is C (w / w%), 0.30 ≦ B / A ≦ 2.30, 0.30. A gelling agent-containing composition satisfying 50 ≦ A + B ≦ 1.40 and 2.0 ≦ C ≦ 4.0.
(2) The content of the thermoreversible gelling agent is A (w / w%), the content of the heat irreversible gelling agent is B (w / w%), and the content of sodium chloride is When C (w / w%) is satisfied, 0.30 ≦ B / A ≦ 1.30, 0.50 ≦ A + B ≦ 1.20, and 2.0 ≦ C ≦ 3.5 are satisfied. 2. The gelling agent-containing composition according to 1 above.
(3) The gelling agent-containing composition as described in (1) or (2) above, wherein the thermoreversible gelling agent is pectin.
(4) The gelling agent-containing composition as described in any one of (1) to (3) above, which comprises a solid.
(5) Obtained in a first mixing step of mixing a solution in which sodium chloride is dissolved into a solution in which a thermoreversible gelling agent and a heat irreversible gelling agent are dissolved, and the first mixing step. A second mixing step in which an acidic solution having a pH of 3.5 or less is mixed with the solution, and a filling step in which the container is filled with the solution obtained in the second mixing step, and the filling step starts. Until the temperature of the solution obtained in the second mixing step further includes a cooling step of 65 ° C. or less, and the content of the thermoreversible gelling agent in the solution obtained in the second mixing step. When A (w / w%) is set, the heat irreversible gelling agent content is B (w / w%), and the sodium chloride content is C (w / w%), 0. 30 ≦ B / A ≦ 2.30, 0.50 ≦ A + B ≦ 1.40, and 2.0 ≦ C ≦ 4.0 Method for producing a gelling agent containing composition, characterized in that the plus.
(6) A mixing step of mixing a solution in which a thermoreversible gelling agent and a heat irreversible gelling agent are dissolved into an acidic solution having a pH of 3.5 or less in which sodium chloride is dissolved; A filling step of filling the obtained solution into a container, and the temperature of the solution obtained in the mixing step is maintained at 65 ° C. or higher until the filling step is completed. The content of the thermoreversible gelling agent in the solution is A (w / w%), the content of the heat irreversible gelling agent is B (w / w%), and the content of sodium chloride is C (W / w%), 0.30 ≦ B / A ≦ 2.30, 0.50 ≦ A + B ≦ 1.40, and 2.0 ≦ C ≦ 4.0 are satisfied. A method for producing a gelling agent-containing composition.
本発明に係るゲル化剤含有組成物によると、塩化ナトリウムの含有量を比較的少ない範囲に規定するとともに、熱可逆性ゲル化剤と熱不可逆性ゲル化剤との合計の含有量、及び含有比率を所定の範囲に規定していることから、所望の食感（滑らかなゲル状の食感）を呈する点、離水の量が少ない点、及び固形物の均一分散性が高いという点において、総合的に優れたゲル化剤含有組成物とすることができる。 According to the gelling agent-containing composition according to the present invention, the content of sodium chloride is specified in a relatively small range, and the total content of the thermoreversible gelling agent and the thermally irreversible gelling agent, and contained Since the ratio is defined within a predetermined range, the desired texture (smooth gel-like texture) is exhibited, the amount of water separation is small, and the uniform dispersibility of the solid is high. A comprehensive gelling agent-containing composition can be obtained.
本発明に係るゲル化剤含有組成物の製造方法によると、第２混合工程、又は混合工程で得られた溶液における塩化ナトリウムの含有量を比較的少ない範囲に規定するとともに、熱可逆性ゲル化剤と熱不可逆性ゲル化剤との合計の含有量、及び含有比率を所定の範囲に規定していることから、所望の食感（滑らかなゲル状の食感）を呈する点、離水の量が少ない点、及び固形物の均一分散性が高いという点において、総合的に優れたゲル化剤含有組成物を製造することができる。 According to the method for producing a gelling agent-containing composition according to the present invention, the content of sodium chloride in the second mixing step or the solution obtained in the mixing step is regulated to a relatively small range, and thermoreversible gelation is performed. Since the total content of the agent and the heat irreversible gelling agent and the content ratio are defined within a predetermined range, the desired texture (smooth gel texture), the amount of water separation In general, a gelling agent-containing composition that is excellent in terms of a small amount and a high uniform dispersibility of solids can be produced.
なお、本発明に係るゲル化剤含有組成物の製造方法によると、ゲル化剤が溶解する溶液に塩化ナトリウムが溶解する溶液を混合し（第１混合工程）、さらに、ｐＨ３．５以下の酸性溶液を混合し（第２混合工程）、得られた溶液を容器に充填する（充填工程）という流れで製造する場合において、充填工程が開始するまでに、第２混合工程で得られた溶液を６５℃以下とすることにより、溶液が滑らかなゲル状となり、容器に充填されるゲル化剤含有組成物が固形物の均一分散性についてより優れたものとなる。 In addition, according to the manufacturing method of the gelatinizer containing composition which concerns on this invention, the solution in which sodium chloride melt | dissolves is mixed with the solution in which a gelatinizer melt | dissolves (1st mixing process), Furthermore, pH 3.5 or less acidic In the case where the solution is mixed (second mixing step) and manufactured in a flow of filling the obtained solution into a container (filling step), the solution obtained in the second mixing step is added before the filling step is started. By setting the temperature to 65 ° C. or lower, the solution becomes a smooth gel, and the gelling agent-containing composition filled in the container becomes more excellent in the uniform dispersibility of the solid matter.
また、本発明に係るゲル化剤含有組成物の製造方法によると、塩化ナトリウムが溶解したｐＨ３．５以下の酸性溶液にゲル化剤が溶解した溶液を混合し（混合工程）、得られた溶液を容器に充填する（充填工程）という流れで製造する場合において、充填工程が終了するまで、混合工程で得られた溶液を６５℃以上に保つことにより、溶液が滑らかなゲル状となり、容器に充填されるゲル化剤含有組成物が固形物の均一分散性についてより優れたものとなる。 Further, according to the method for producing a gelling agent-containing composition according to the present invention, a solution obtained by dissolving a gelling agent is mixed with an acidic solution having a pH of 3.5 or less in which sodium chloride is dissolved (mixing step), and the resulting solution In the flow of filling the container (filling step), by keeping the solution obtained in the mixing step at 65 ° C. or higher until the filling step is completed, the solution becomes a smooth gel, The gelling agent-containing composition to be filled becomes more excellent with respect to the uniform dispersibility of the solid matter.
以下、本発明に係るゲル化剤含有組成物、及びその製造方法を実施するための形態（実施形態）について説明する。 Hereinafter, the form (embodiment) for implementing the gelatinizer containing composition which concerns on this invention, and its manufacturing method is demonstrated.
［ゲル化剤含有組成物］
本実施形態に係るゲル化剤含有組成物（以下、適宜「組成物」という）は、熱可逆性ゲル化剤と、熱不可逆性ゲル化剤と、塩化ナトリウムと、を含有し、熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、Ｂ／Ａ、Ａ＋Ｂ、Ｃが所定の範囲であることを特徴とする。
そして、本実施形態に係る組成物は、滑らかなゲル状（後記するレモン果皮などの固形物を含む場合は当該固形物以外の部分が滑らかなゲル状）を呈する。詳細には、滑らかなゲル状とは、ゼリーのように固まった箇所がなく（又は、非常に少なく）、粘性の高い状態である。
[Gelating agent-containing composition]
The gelling agent-containing composition according to the present embodiment (hereinafter referred to as “composition” as appropriate) contains a thermoreversible gelling agent, a heat irreversible gelling agent, and sodium chloride, and is thermoreversible. The gelling agent content was A (w / w%), the heat irreversible gelling agent content was B (w / w%), and the sodium chloride content was C (w / w%). In this case, B / A, A + B, and C are in a predetermined range.
And the composition which concerns on this embodiment exhibits smooth gel form (when solids, such as lemon peel mentioned later, are included, parts other than the said solid substance are smooth gel form). Specifically, the smooth gel state is a state where there is no hardened portion (or very little) like jelly and the state is highly viscous.
（熱可逆性ゲル化剤）
本実施形態に係る組成物は、熱可逆性ゲル化剤を含有する。
熱可逆性ゲル化剤とは、液体をゲル化させるゲル化剤の中でも、ゲル化後に加熱することによって溶解するゲル化剤である。
そして、熱可逆性ゲル化剤としては、例えば、ペクチン、ゼラチン、寒天、カラギーナン、ファーセルラン、アルギン酸ナトリウム、ネイティブジェランガム、ローカストビーンガム、キサンタンガム、グアガム、サイリウムシードガム、グルコマンナン、タラガム、タマリンドシードガムなどから選ばれる一種又は二種以上を用いることができ、この中でも比較的溶解度が高く、前記の所望する食感を得られ、また、使用時に容器を振とうしてもゲル状態が崩れにくい、という点からペクチンを用いるのが好ましい。なお、ペクチンは製剤として添加する場合に限らず、ペクチンを含有する食品素材（例えば、果実の果皮や果汁など）由来であってもよい。
(Thermo-reversible gelling agent)
The composition according to this embodiment contains a thermoreversible gelling agent.
A thermoreversible gelling agent is a gelling agent that dissolves by heating after gelation, among gelling agents that gel a liquid.
Examples of thermoreversible gelling agents include pectin, gelatin, agar, carrageenan, fercellan, sodium alginate, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, tamarind seed One or two or more types selected from gums and the like can be used. Among them, the solubility is relatively high, the desired texture can be obtained, and the gel state is not easily broken even if the container is shaken during use. From the point of view, it is preferable to use pectin. Note that pectin is not limited to being added as a preparation, but may be derived from a food material containing pectin (for example, fruit peel or fruit juice).
（熱不可逆性ゲル化剤）
本実施形態に係る組成物は、熱不可逆性ゲル化剤を含有する。
熱不可逆性ゲル化剤とは、液体をゲル化させるゲル化剤の中でも、ゲル化後に加熱しても溶解しないゲル化剤である。
そして、熱不可逆性ゲル化剤としては、例えば、脱アシルジェランガム（脱アシル化ジェランガム、脱アシル型ジェランガムとも呼ばれる）、卵白、カゼイン乳蛋白、動物性蛋白、植物性蛋白、カードラン、アルギン酸及びその塩などから選ばれる一種又は二種以上を用いることができ、この中でも脱アシルジェランガムを用いるのが好ましい。
(Thermal irreversible gelling agent)
The composition according to this embodiment contains a heat irreversible gelling agent.
A heat irreversible gelling agent is a gelling agent that does not dissolve even when heated after gelation, among gelling agents that gel a liquid.
Examples of the heat irreversible gelling agent include deacylated gellan gum (also referred to as deacylated gellan gum and deacylated gellan gum), egg white, casein milk protein, animal protein, vegetable protein, curdlan, alginic acid and the like. One or two or more selected from salts and the like can be used, and among these, deacylated gellan gum is preferably used.
（塩化ナトリウム）
本実施形態に係る組成物は、塩化ナトリウムを含有する。そして、塩化ナトリウムは、いわゆる精製塩や食塩である。
(Sodium chloride)
The composition according to this embodiment contains sodium chloride. And sodium chloride is what is called refined salt and salt.
（各材料の含有量や含有比率）
本実施形態に係る組成物の熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合における、「Ｂ／Ａ」、「Ａ＋Ｂ」、「Ｃ」について説明する。
(Content and content ratio of each material)
The content of the thermoreversible gelling agent in the composition according to this embodiment is A (w / w%), the content of the heat irreversible gelling agent is B (w / w%), and sodium chloride is contained. “B / A”, “A + B”, and “C” when the amount is C (w / w%) will be described.
（ゲル化剤の含有比率：Ｂ／Ａ）
本実施形態に係る組成物は、０．３０≦Ｂ／Ａ≦２．３０を満たす。
Ｂ／Ａが０．３０以上であることにより、組成物中の固形物の均一分散性（詳細には、各容器に充填された組成物間での組成のバラツキの少なさ）が良好になる。そして、これらの効果をより確実なものとするために、Ｂ／Ａは０．６０以上が好ましい。
一方、Ｂ／Ａが２．３０を超えると、組成物が硬くなり過ぎるとともに、固形物の均一分散性が低下してしまう。そして、このような事態をより適切に防止するために、Ｂ／Ａは１．３０以下が好ましい。
(Content ratio of gelling agent: B / A)
The composition according to the present embodiment satisfies 0.30 ≦ B / A ≦ 2.30.
When B / A is 0.30 or more, the uniform dispersibility of the solid matter in the composition (specifically, there is little variation in composition between the compositions filled in each container). . And in order to make these effects more reliable, B / A is preferably 0.60 or more.
On the other hand, when B / A exceeds 2.30, the composition becomes too hard and the uniform dispersibility of the solid matter decreases. And in order to prevent such a situation more appropriately, B / A is preferably 1.30 or less.
（ゲル化剤の合計の含有量：Ａ＋Ｂ）
本実施形態に係る組成物は、０．５０≦Ａ＋Ｂ≦１．４０を満たす。
Ａ＋Ｂが０．５０以上であることにより、組成物を所望の食感（滑らかなゲル状）に近づけることができる。そして、より好ましい食感とするために、Ａ＋Ｂは０．９０以上が好ましい。
一方、Ａ＋Ｂが１．４０を超えると、組成物が硬くなり過ぎ、所望の食感（滑らかなゲル状）ではなくなってしまう。そして、このような事態をより適切に防止するために、Ａ＋Ｂは１．２０以下が好ましい。
(Total content of gelling agent: A + B)
The composition according to the present embodiment satisfies 0.50 ≦ A + B ≦ 1.40.
When A + B is 0.50 or more, the composition can be brought close to a desired texture (smooth gel). And in order to make a more preferable food texture, A + B is preferably 0.90 or more.
On the other hand, if A + B exceeds 1.40, the composition becomes too hard and the desired texture (smooth gel) is lost. And in order to prevent such a situation more appropriately, A + B is preferably 1.20 or less.
（塩化ナトリウムの含有量：Ｃ）
本実施形態に係る組成物は、２．０≦Ｃ≦４．０を満たす。
Ｃが２．０未満であると、組成物の食感がボソボソとしたものとなり、所望の食感（滑らかなゲル状）から遠ざかってしまう。そして、このような事態をより適切に防止するために、Ｃは３．０以上が好ましい。
一方、Ｃが４．０を超えると、離水の量が非常に多くなってしまい、調味料として適さなくなってしまう。そして、このような事態をより適切に防止するために、Ｃは３．５以下が好ましい。
(Content of sodium chloride: C)
The composition according to the present embodiment satisfies 2.0 ≦ C ≦ 4.0.
When C is less than 2.0, the texture of the composition becomes rough, and it is away from the desired texture (smooth gel). And in order to prevent such a situation more appropriately, C is preferably 3.0 or more.
On the other hand, if C exceeds 4.0, the amount of water separation becomes very large, which makes it unsuitable as a seasoning. And in order to prevent such a situation more appropriately, C is preferably 3.5 or less.
なお、本実施形態に係る組成物中の熱可逆性ゲル化剤、熱不可逆性ゲル化剤、及び塩化ナトリウムの含有量については、周知の公定法を用いればよい。
例えば、ペクチンの含有量は、ガラクツロン酸量をｍ−ヒドロキシジフェニル法（比色法）で測定し、補正係数を０．９１として測定値に掛けることでペクチン量を算出することができる。また、ジェランガムの含有量は、ＡＯＡＣ公定法であるＡＯＡＣ９９１．４３で測定することができる。また、食塩含量の測定は、試料を１％ＨＣｌにて２５倍に希釈した後３０分間振とうし、ナトリウムイオンを抽出した後、抽出試料を任意の量の１％ＨＣｌにて希釈し、原子吸光光度計によりナトリウム含量を測定し、得られたナトリウム含量に２．５４を乗じ算出することができる。
In addition, what is necessary is just to use a well-known official method about content of the thermoreversible gelling agent, the heat irreversible gelling agent, and sodium chloride in the composition which concerns on this embodiment.
For example, the content of pectin can be calculated by measuring the amount of galacturonic acid by the m-hydroxydiphenyl method (colorimetric method) and multiplying the measured value with a correction coefficient of 0.91. Moreover, content of gellan gum can be measured by AOAC991.43 which is an AOAC official method. The salt content was measured by diluting the sample 25 times with 1% HCl, shaking for 30 minutes, extracting sodium ions, and then diluting the extracted sample with an arbitrary amount of 1% HCl. The sodium content can be measured with an absorptiometer, and the obtained sodium content can be calculated by multiplying by 2.54.
（固形物）
本実施形態に係る組成物は、固形物を含有していてもよい。
固形物としては、溶解されない成分であればよく、例えば、果実、野菜、その他の植物に由来する成分が挙げられるが、具体的には果実の果皮、パルプやさのう等である。固形物の大きさとしては直径０．５〜８ｍｍのものが好ましい。０．５ｍｍより小さいと十分に食感が感じられず、８ｍｍよりも大きいと充填適性が悪くなり、口当たりも悪くなってしまう。固形物の含有量は組成物に対して１〜８ｗ／ｗ％とするのが好ましい。１ｗ／ｗ％より少ないとさらに、十分に食感が感じられず、８ｗ／ｗ％とりも多いと口当たりが悪くなってしまう。
また、パルプやさのうを用いる場合は、果汁から分離しないで配合してもよいし、果実の搾汁工程の副原料として果汁から分離して得られるパルプを配合してもよい。
(Solid matter)
The composition according to the present embodiment may contain a solid material.
The solid material may be any component that is not dissolved, and examples thereof include fruits, vegetables, and other plant-derived components, such as fruit peels, pulp, and cocoons. The size of the solid is preferably 0.5 to 8 mm in diameter. If it is smaller than 0.5 mm, the texture is not sufficiently felt, and if it is larger than 8 mm, the filling suitability is deteriorated and the mouth feel is also deteriorated. The solid content is preferably 1 to 8 w / w% based on the composition. If the amount is less than 1 w / w%, the texture is not sufficiently felt, and if the amount is too much, the mouthfeel becomes worse.
Moreover, when using a pulp and a sweet potato, you may mix | blend without isolate | separating from fruit juice, and you may mix | blend the pulp obtained by isolate | separating from fruit juice as an auxiliary material of the fruit squeezing process.
（その他）
本実施形態に係る組成物は、本発明の所望の効果が阻害されない範囲で調味料に通常配合される果汁、野菜汁、着色料、酸味料、甘味料、高甘味度甘味料、酸化防止剤、香料など（以下、適宜「添加剤」という）を添加することもできる。着色料としては、例えば、カラメル色素、クチナシ色素、マリーゴールド色素、カロテン色素、アントシアニン色素、果汁色素、野菜色素、合成色素などを用いることができる。酸味料としては、例えば、砂糖、クエン酸（クエン酸三ナトリウム）、乳酸、リンゴ酸、リン酸、コハク酸などを用いることができる。甘味料としては、例えば、果糖ぶどう糖液糖、グルコース、ガラクトース、マンノース、フルクトース、ラクトース、スクロース、マルトース、グリコーゲンやデンプンなどを用いることができる。高甘味度甘味料としては、例えば、アセスルファムＫ、スクラロース、アスパルテームなどを用いることができる。酸化防止剤としては、例えば、ビタミンＣ、ビタミンＥなどを用いることができる。
さらに、本実施形態に係る組成物は、本発明の所望の効果が阻害されない範囲でアルコール（蒸留酒としては、例えば、焼酎、ブランデー、ウォッカなどの各種スピリッツ、原料用アルコールなどを１種又は２種以上を組み合わせたもの）を添加して、アルコール入り組成物としてもよい。
そして、前記した熱可逆性ゲル化剤、熱不可逆性ゲル化剤、塩化ナトリウム、果汁、果皮、添加剤、アルコールは、一般に市販されているものを使用することができる。
(Other)
The composition according to the present embodiment is a fruit juice, vegetable juice, colorant, acidulant, sweetener, high-intensity sweetener, antioxidant, which is usually blended in a seasoning within a range in which the desired effect of the present invention is not inhibited. A fragrance or the like (hereinafter referred to as “additive” as appropriate) may be added. As the colorant, for example, caramel color, gardenia color, marigold color, carotene color, anthocyanin color, fruit juice color, vegetable color, synthetic color, and the like can be used. As the acidulant, for example, sugar, citric acid (trisodium citrate), lactic acid, malic acid, phosphoric acid, succinic acid and the like can be used. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E and the like can be used.
Furthermore, the composition according to the present embodiment is an alcohol within the range in which the desired effect of the present invention is not inhibited (for example, distilled spirits such as various spirits such as shochu, brandy, vodka, alcohol for raw materials, etc.) It is good also as a composition containing alcohol by adding the thing which combined the seed | species or more.
And what was generally marketed can be used for the above-mentioned thermoreversible gelling agent, heat irreversible gelling agent, sodium chloride, fruit juice, fruit peel, additive, and alcohol.
（用途）
本実施形態に係る組成物は、滑らかなゲル状を呈することから、例えば、外側から押圧することにより内容物の押し出しが可能な容器に封入して提供する場合、料理や食材に対して所望の量だけかけることができるため、調味料として好適に用いることができる。ただし、本実施形態に係る組成物は、調味料という用途に限定されることなく、溶媒で希釈して飲料とすることも可能である。
(Use)
Since the composition according to the present embodiment exhibits a smooth gel shape, for example, when it is provided by being sealed in a container capable of extruding contents by pressing from the outside, it is desired for cooking and food ingredients. Since it can be applied in an amount, it can be suitably used as a seasoning. However, the composition which concerns on this embodiment is not limited to the use as a seasoning, It can also be diluted with a solvent to make a drink.
本実施形態に係る組成物は容器に入れて提供することができる。容器は密閉できるものであればよく、軟質プラスチック容器、ペットボトル容器、金属製（アルミニウム製又はスチール製など）のいわゆる缶容器、ガラス容器、紙容器、パウチ容器等を適用することもできる。ただし、前記のとおり、本実施形態に係る組成物を調味料として使用する場合は、外側から押圧することにより内容物の押し出しが可能な容器を適用するのが好ましい。 The composition according to this embodiment can be provided in a container. The container may be any container that can be sealed, and a soft plastic container, a plastic bottle container, a so-called can container made of metal (such as aluminum or steel), a glass container, a paper container, a pouch container, and the like can also be applied. However, as described above, when the composition according to this embodiment is used as a seasoning, it is preferable to apply a container capable of extruding the contents by pressing from the outside.
以上説明したように、本実施形態に係る組成物は、塩化ナトリウムの含有量を比較的少ない範囲に規定するとともに、熱可逆性ゲル化剤と熱不可逆性ゲル化剤との合計の含有量、及び含有比率を所定の範囲に規定していることから、所望の食感（滑らかなゲル状の食感）を呈する点、離水の量が少ない点、及び固形物の均一分散性が高いという点において、総合的に優れたゲル化剤含有組成物とすることができる。 As described above, the composition according to the present embodiment regulates the content of sodium chloride in a relatively small range, and the total content of the thermoreversible gelling agent and the heat irreversible gelling agent, In addition, since the content ratio is defined within a predetermined range, the desired texture (smooth gel texture) is exhibited, the amount of water separation is small, and the solids are highly uniformly dispersed. Therefore, it is possible to obtain a gelling agent-containing composition that is excellent overall.
［ゲル化剤含有組成物の製造方法］
次に、本実施形態に係る組成物の製造方法について説明する。
なお、本実施形態に係る組成物は、２つの方法により製造することができるため、以下では、第１実施形態に係る組成物の製造方法と第２実施形態に係る組成物の製造方法とに分けて説明する。
[Method for producing gelling agent-containing composition]
Next, the manufacturing method of the composition which concerns on this embodiment is demonstrated.
In addition, since the composition which concerns on this embodiment can be manufactured with two methods, below, in the manufacturing method of the composition which concerns on 1st Embodiment, and the manufacturing method of the composition which concerns on 2nd Embodiment Separately described.
（ゲル化剤含有組成物の製造方法：第１実施形態）
第１実施形態に係る組成物の製造方法は、第１混合工程Ｓ１１と、第２混合工程Ｓ１２と、冷却工程Ｓ１３と、充填工程Ｓ１４と、を含む。
(Method for producing gelling agent-containing composition: first embodiment)
The method for producing a composition according to the first embodiment includes a first mixing step S11, a second mixing step S12, a cooling step S13, and a filling step S14.
（第１混合工程）
第１混合工程Ｓ１１では、熱可逆性ゲル化剤と、熱不可逆性ゲル化剤と、が溶解した溶液に対して、塩化ナトリウムが溶解した溶液を混合する。
(First mixing step)
In the first mixing step S11, a solution in which sodium chloride is dissolved is mixed with a solution in which the thermoreversible gelling agent and the heat irreversible gelling agent are dissolved.
この第１混合工程Ｓ１１において、各溶液を混合する前に、熱可逆性ゲル化剤を溶媒に溶解させて溶液を製造する工程、熱不可逆性ゲル化剤を溶媒に溶解させて溶液を製造する工程、塩化ナトリウムを溶媒に溶解させて溶液を製造する工程、を実施し、各溶液を製造しておけばよい。また、熱可逆性ゲル化剤、熱不可逆性ゲル化剤、塩化ナトリウムをそれぞれ混合してから溶媒に溶解させて溶液を製造してもよい。
ここで、各物質を好適に溶媒に溶解させるために、溶媒の温度は高く設定（例えば、８０℃以上や７５℃以上）すればよい。よって、第１混合工程Ｓ１１における混合前の各溶液、及び混合後の溶液は、高い温度（例えば、８０℃以上や７５℃以上）を呈することとなる。
In this first mixing step S11, before mixing each solution, a step of manufacturing a solution by dissolving a thermoreversible gelling agent in a solvent, and a solution by dissolving a heat irreversible gelling agent in a solvent Each step may be carried out by carrying out a step, a step of producing a solution by dissolving sodium chloride in a solvent. Alternatively, a thermoreversible gelling agent, a heat irreversible gelling agent, and sodium chloride may be mixed and then dissolved in a solvent to produce a solution.
Here, in order to suitably dissolve each substance in the solvent, the temperature of the solvent may be set high (for example, 80 ° C. or higher or 75 ° C. or higher). Therefore, each solution before mixing in 1st mixing process S11 and the solution after mixing will exhibit high temperature (for example, 80 degreeC or more, 75 degreeC or more).
なお、各物質を溶媒に溶解させる際の溶解倍率（溶質（ｇ）／溶媒（ｇ）×１００）は、適宜、設定すればよい。また、各溶液を製造する際に、適宜、クエン酸三ナトリウムや重曹などを用いてｐＨの調整を行ってもよい。これらの点については、後記の混合工程（第２混合工程Ｓ１２、混合工程Ｓ２１）も同様である。 In addition, what is necessary is just to set suitably the dissolution rate (solute (g) / solvent (g) x100) at the time of dissolving each substance in a solvent. Moreover, when manufacturing each solution, you may adjust pH using trisodium citrate, sodium bicarbonate, etc. suitably. About these points, the below-mentioned mixing process (2nd mixing process S12, mixing process S21) is also the same.
（第２混合工程）
第２混合工程Ｓ１２では、第１混合工程Ｓ１１で得られた溶液に対して、ｐＨ３．５以下の酸性溶液を混合する。
ｐＨ３．５以下の酸性溶液は、クエン酸、酢酸、乳酸、リンゴ酸、リン酸、コハク酸などの酸味料、または果汁（例えば、レモン果汁）などを溶媒に溶解することで得られる。
この第２混合工程Ｓ１２において、各溶液を混合する前に、酸味料や果汁を溶媒に溶解させて酸性溶液を製造する工程を実施しておけばよい。
(Second mixing step)
In the second mixing step S12, an acidic solution having a pH of 3.5 or less is mixed with the solution obtained in the first mixing step S11.
An acidic solution having a pH of 3.5 or less can be obtained by dissolving an acidulant such as citric acid, acetic acid, lactic acid, malic acid, phosphoric acid, and succinic acid, or fruit juice (for example, lemon juice) in a solvent.
In this 2nd mixing process S12, before mixing each solution, the process of dissolving an acidulant and fruit juice in a solvent and manufacturing an acidic solution should just be implemented.
（冷却工程：第２混合工程〜充填工程開始）
第１実施形態に係る組成物の製造方法では、充填工程Ｓ１４が開始するまでに、第２混合工程Ｓ１２で得られた溶液の温度を、６５℃以下とする（冷却工程Ｓ１３）。
この冷却工程Ｓ１３において、溶液の温度が６５℃以下となることにより、溶液中の熱可逆性ゲル化剤と熱不可逆性ゲル化剤が好適にゲル化し、溶液全体が滑らかなゲル状を呈するようになる。そして、これらの効果をより確実なものとするために、溶液の温度は６０℃以下とするのが好ましい。
一方、この段階において、溶液の温度が一度も６５℃以下とならなければ、充填工程Ｓ１３において全くゲル化していない状態の溶液を容器に充填することとなる。その結果、組成物における固形物の均一分散性を確保し難くなる。
なお、冷却工程Ｓ１３において、溶液を一旦６５℃以下とすれば、その後、溶液の温度を上昇させても構わない。
(Cooling process: 2nd mixing process-filling process start)
In the method for producing the composition according to the first embodiment, the temperature of the solution obtained in the second mixing step S12 is set to 65 ° C. or less before the filling step S14 starts (cooling step S13).
In this cooling step S13, when the temperature of the solution is 65 ° C. or lower, the thermoreversible gelling agent and the heat irreversible gelling agent in the solution are suitably gelled so that the entire solution exhibits a smooth gel shape. become. And in order to make these effects more reliable, it is preferable that the temperature of a solution shall be 60 degrees C or less.
On the other hand, at this stage, if the temperature of the solution does not become 65 ° C. or less, the container is filled with a solution that is not gelated in the filling step S13. As a result, it becomes difficult to ensure uniform dispersibility of the solid in the composition.
In the cooling step S13, once the solution is set to 65 ° C. or lower, the temperature of the solution may be increased thereafter.
冷却工程Ｓ１３での、第２混合工程Ｓ１２で得られた溶液を６５℃以下とする方法としては、第２混合工程Ｓ１２後に溶液を冷却するという方法であってもよい。また、第２混合工程Ｓ１２で使用するｐＨ３．５以下の酸性溶液の温度を低くする（例えば１５℃以下）ことによって、第２混合工程Ｓ１２で得られる溶液の温度が６５℃以下となるという方法であってもよい。この場合は、第２混合工程Ｓ１２と冷却工程Ｓ１３とがほぼ同時に実施されることとなる。 The method of cooling the solution obtained in the second mixing step S12 in the cooling step S13 to 65 ° C. or less may be a method of cooling the solution after the second mixing step S12. Moreover, the method of the temperature of the solution obtained by 2nd mixing process S12 becoming 65 degrees C or less by making low the temperature of the acidic solution of pH 3.5 or less used by 2nd mixing process S12 (for example, 15 degrees C or less). It may be. In this case, 2nd mixing process S12 and cooling process S13 will be implemented substantially simultaneously.
（充填工程）
充填工程Ｓ１４では、第２混合工程Ｓ１２で得られた溶液を容器に充填する。
充填工程Ｓ１４において容器に充填する溶液の温度が高いと、容器内を殺菌することができる。よって、冷却工程Ｓ１３において所定温度以下となった溶液を、充填工程Ｓ１４の前に加熱し、溶液の温度を上昇させるのが好ましい。
(Filling process)
In the filling step S14, the solution obtained in the second mixing step S12 is filled into a container.
If the temperature of the solution filled in the container in the filling step S14 is high, the inside of the container can be sterilized. Therefore, it is preferable to heat the solution that has become a predetermined temperature or lower in the cooling step S13 before the filling step S14 to increase the temperature of the solution.
充填工程Ｓ１４の後は、容器外部の殺菌、各種チェックなどの処理を必要に応じて選択的に行う。
なお、第１混合工程Ｓ１１、第２混合工程Ｓ１２において、各溶液を混合する前に、各溶液に対してろ過を実施してもよい。また、第２混合工程Ｓ１２で得られた溶液に対してろ過を実施してもよい。
After the filling step S14, processing such as sterilization outside the container and various checks is selectively performed as necessary.
In addition, in 1st mixing process S11 and 2nd mixing process S12, before mixing each solution, you may implement filtration with respect to each solution. Moreover, you may implement filtration with respect to the solution obtained by 2nd mixing process S12.
（ゲル化剤含有組成物の製造方法：第２実施形態）
第２実施形態に係る組成物の製造方法は、混合工程Ｓ２１と、充填工程Ｓ２２と、を含む。
(Method for producing gelling agent-containing composition: second embodiment)
The method for producing a composition according to the second embodiment includes a mixing step S21 and a filling step S22.
（混合工程）
混合工程Ｓ２１では、塩化ナトリウムが溶解したｐＨ３．５以下の酸性溶液に対して、熱可逆性ゲル化剤と、熱不可逆性ゲル化剤と、が溶解した溶液を混合する。
(Mixing process)
In the mixing step S21, a solution in which a thermoreversible gelling agent and a heat irreversible gelling agent are dissolved is mixed with an acidic solution having a pH of 3.5 or less in which sodium chloride is dissolved.
この混合工程Ｓ２１において、各溶液を混合する前に、塩化ナトリウムが溶解したｐＨ３．５以下の酸性溶液を製造する工程、熱可逆性ゲル化剤を溶媒に溶解させて溶液を製造する工程、熱不可逆性ゲル化剤を溶媒に溶解させて溶液を製造する工程、を実施し、各溶液を製造しておけばよい。ここで、各物質を好適に溶媒に溶解させるために、溶媒の温度は高く設定（例えば、８０℃以上や７５℃以上）すればよい。よって、混合工程Ｓ２１における混合前の各溶液、及び混合後の溶液は、通常、高い温度（例えば、８０℃以上や７５℃以上）を呈することとなる。 In this mixing step S21, before mixing each solution, a step of producing an acidic solution having a pH of 3.5 or less in which sodium chloride is dissolved, a step of producing a solution by dissolving a thermoreversible gelling agent in a solvent, Each solution may be manufactured by performing a step of manufacturing a solution by dissolving an irreversible gelling agent in a solvent. Here, in order to suitably dissolve each substance in the solvent, the temperature of the solvent may be set high (for example, 80 ° C. or higher or 75 ° C. or higher). Therefore, each solution before mixing in mixing process S21 and the solution after mixing usually exhibit high temperature (for example, 80 ° C or more, 75 ° C or more).
（充填工程）
充填工程Ｓ２２では、混合工程Ｓ２１で得られた溶液を容器に充填する。
充填工程Ｓ２２において容器に充填する溶液の温度が高いと、容器内を殺菌することができる。
(Filling process)
In the filling step S22, the container is filled with the solution obtained in the mixing step S21.
If the temperature of the solution filled in the container in the filling step S22 is high, the inside of the container can be sterilized.
（混合工程〜充填工程終了）
第２実施形態に係る組成物の製造方法は、充填工程Ｓ２２が終了するまで、混合工程Ｓ２１で得られた溶液の温度を６５℃以上に保つ。
混合工程Ｓ２１で得られた溶液を、充填工程Ｓ２２が終了するまで６５℃以上に保つことにより、溶液全体が滑らかなゲル状を呈した状態で充填作業を実施することができる。そして、これらの効果をより確実なものとするために、溶液の温度を７０℃以上に保つのが好ましい。
一方、この段階において、溶液の温度を６５℃以上に保つことができないと、溶液のゲル化が進行し過ぎて、充填工程Ｓ２２での作業が困難となってしまう。
(End of mixing process-filling process)
In the method for producing a composition according to the second embodiment, the temperature of the solution obtained in the mixing step S21 is maintained at 65 ° C. or higher until the filling step S22 is completed.
By maintaining the solution obtained in the mixing step S21 at 65 ° C. or higher until the filling step S22 is completed, the filling operation can be performed in a state where the entire solution exhibits a smooth gel. And in order to make these effects more reliable, it is preferable to keep the temperature of the solution at 70 ° C. or higher.
On the other hand, if the temperature of the solution cannot be maintained at 65 ° C. or higher at this stage, the gelation of the solution proceeds excessively, and the work in the filling step S22 becomes difficult.
充填工程Ｓ２２の後は、容器外部の殺菌、各種チェックなどの処理を必要に応じて選択的に行う。
なお、混合工程Ｓ２１において、各溶液を混合する前に、各溶液に対してろ過を実施してもよい。また、第２混合工程Ｓ１２で得られた溶液に対してろ過を実施してもよい。
After the filling step S22, processing such as sterilization outside the container and various checks is selectively performed as necessary.
In addition, in mixing process S21, before mixing each solution, you may implement filtration with respect to each solution. Moreover, you may implement filtration with respect to the solution obtained by 2nd mixing process S12.
第１混合工程Ｓ１１、第２混合工程Ｓ１２、冷却工程Ｓ１３、混合工程Ｓ２１、充填工程Ｓ１４、Ｓ２１、充填工程後にて行われる各処理は、調味料などを製造するために一般的に用いられている設備にて行うことができる。
また、固形物（レモン果皮など）、添加剤、アルコールなどを含有させる場合は、前記した溶液の温度の条件を満たせば、どのタイミングで添加しても構わないが、例えば、充填工程Ｓ１４、Ｓ２１の直前の溶液に添加すればよい。ただし、クエン酸、酢酸、乳酸、リンゴ酸、リン酸、コハク酸などの酸味料、または果汁を用いる場合は、極力ｐＨ３．５以下の酸性溶液を作製する過程で添加するのが好ましい。
Each process performed after 1st mixing process S11, 2nd mixing process S12, cooling process S13, mixing process S21, filling process S14, S21, and a filling process is generally used in order to manufacture a seasoning etc. This can be done with existing equipment.
In addition, when a solid (lemon peel, etc.), an additive, alcohol, or the like is included, it may be added at any timing as long as the temperature condition of the solution is satisfied. For example, filling steps S14 and S21 What is necessary is just to add to the solution immediately before. However, when using an acidulant such as citric acid, acetic acid, lactic acid, malic acid, phosphoric acid, succinic acid, or fruit juice, it is preferably added in the process of producing an acidic solution having a pH of 3.5 or less as much as possible.
以上説明したように、本実施形態に係る組成物の製造方法によれば、第２混合工程、又は混合工程で得られた溶液における塩化ナトリウムの含有量を比較的少ない範囲に規定するとともに、熱可逆性ゲル化剤と熱不可逆性ゲル化剤との合計の含有量、及び含有比率を所定の範囲に規定していることから、所望の食感（滑らかなゲル状の食感）を呈する点、離水の量が少ない点、及び固形物の均一分散性が高いという点において、総合的に優れたゲル化剤含有組成物を製造することができる。 As described above, according to the method for producing a composition according to the present embodiment, the content of sodium chloride in the second mixing step or the solution obtained in the mixing step is regulated to a relatively small range, Since the total content and the content ratio of the reversible gelling agent and the heat irreversible gelling agent are defined within a predetermined range, a desired texture (smooth gel-like texture) is exhibited. A gelling agent-containing composition that is comprehensively excellent in that the amount of water separation is small and the uniform dispersibility of the solid matter is high can be produced.
また、第１実施形態に係る組成物の製造方法によると、ゲル化剤が溶解する溶液に塩化ナトリウムが溶解する溶液を混合し（第１混合工程）、さらに、ｐＨ３．５以下の酸性溶液を混合し（第２混合工程）、得られた溶液を容器に充填する（充填工程）という流れで製造する場合において、充填工程が開始するまでに、第２混合工程で得られた溶液を６５℃以下とすることにより、溶液が滑らかなゲル状となり、容器に充填されるゲル化剤含有組成物が固形物の均一分散性についてより優れたものとなる。 Moreover, according to the manufacturing method of the composition which concerns on 1st Embodiment, the solution in which sodium chloride melt | dissolves is mixed with the solution in which a gelatinizer melt | dissolves (1st mixing process), Furthermore, pH 3.5 or less acidic solution is further mixed. In the case of manufacturing in a flow of mixing (second mixing step) and filling the obtained solution into a container (filling step), the solution obtained in the second mixing step is 65 ° C. before the filling step is started. By setting it as the following, a solution becomes smooth gel form and the gelatinizer containing composition with which a container is filled becomes more excellent about the uniform dispersibility of a solid substance.
また、第２実施形態に係る組成物の製造方法によると、塩化ナトリウムが溶解したｐＨ３．５以下の酸性溶液にゲル化剤が溶解する溶液を混合し（混合工程）、得られた溶液を容器に充填する（充填工程）という流れで製造する場合において、充填工程が終了するまで、混合工程で得られた溶液を６５℃以上に保つことにより、溶液が滑らかなゲル状となり、容器に充填されるゲル化剤含有組成物が固形物の均一分散性についてより優れたものとなる。 Moreover, according to the manufacturing method of the composition which concerns on 2nd Embodiment, the solution which a gelatinizer melt | dissolves is mixed with the acidic solution of pH 3.5 or less which sodium chloride melt | dissolved (mixing process), and the obtained solution is a container. In the case of manufacturing with a flow of filling (filling step), the solution obtained in the mixing step is kept at 65 ° C. or higher until the filling step is completed, so that the solution becomes a smooth gel and filled into the container. The gelling agent-containing composition becomes more excellent in the uniform dispersibility of the solid matter.
なお、本発明の実施形態に係る組成物、及びその製造方法において、明示していない特性や条件については、従来公知のものであればよく、前記特性や条件によって得られる効果を奏する限りにおいて、限定されないことは言うまでもない。 In addition, in the composition according to the embodiment of the present invention and the manufacturing method thereof, the characteristics and conditions that are not clearly specified may be any conventionally known ones, as long as the effects obtained by the characteristics and conditions are exhibited. It goes without saying that it is not limited.
次に、本発明の要件を満たす実施例とそうでない比較例とを例示して、本発明に係る組成物、及びその製造方法について説明する。
まず、実施例１では、塩化ナトリウムの含有量が低い場合（３．０ｗ／ｗ％）において、好適な熱可逆性ゲル化剤と熱不可逆性ゲル化剤の合計の含有量、及び含有比率を明確にする。
Next, the composition which concerns on this invention, and its manufacturing method are demonstrated, illustrating the Example which satisfy | fills the requirements of this invention, and the comparative example which is not so.
First, in Example 1, when the content of sodium chloride is low (3.0 w / w%), the total content and the content ratio of a suitable thermoreversible gelling agent and heat irreversible gelling agent are set. To clarify.
［サンプルの準備］
ペクチン（ユニテックフーズ社製；ユニペクチンＬＭ ＳＮ ３２５）と脱アシルジェランガム（三栄源エフ・エフ・アイ社製；ゲルアップＪ−３２００）が溶解した溶液（８０℃）に対して、精製塩が溶解した溶液（７５℃）を混合し、その後、レモン果汁、クエン酸を用いて作製したｐＨ２．５の酸性溶液（１５℃）を混合した。なお、この時点で、溶液全体の温度は約５５℃となっていた。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合し、サンプルの温度を７５℃まで上昇させた後、透明の軟質プラスチック容器（１５０ｇ）に封入した。
各サンプルのペクチン、脱アシルジェランガム、精製塩、レモン果汁、クエン酸、レモン果皮の含有量は、表１に示すとおりである。
[Preparation of sample]
Purified salt dissolves in a solution (80 ° C.) in which pectin (manufactured by Unitech Foods; Unipectin LM SN 325) and deacylated gellan gum (manufactured by Saneigen FFI; Gelup J-3200) are dissolved. The obtained solution (75 ° C.) was mixed, and then an acidic solution (15 ° C.) of pH 2.5 prepared using lemon juice and citric acid was mixed. At this point, the temperature of the entire solution was about 55 ° C. And the lemon peel cut into about 3 mm square as a solid was mixed with the solution, the temperature of the sample was raised to 75 ° C., and then sealed in a transparent soft plastic container (150 g).
Table 1 shows the contents of pectin, deacylated gellan gum, purified salt, lemon juice, citric acid, and lemon peel of each sample.
なお、表中のクエン酸三ナトリウムについては、各ゲル化剤が溶解した溶液を製造する際に、ｐＨを調整するために使用したものであり、後記の実施例２、３においても同様である。 In addition, about the trisodium citrate in a table | surface, when manufacturing the solution which each gelling agent melt | dissolved, it was used in order to adjust pH, and it is the same also in Example 2 and 3 of a postscript. .
［試験内容：実施例１］
前記の方法により準備した各サンプルについて、訓練された専門のパネル４名が下記評価基準に則って３段階、又は４段階で各々評価を行い、最終的な評価を各パネルがディスカッションして決定した。
[Test content: Example 1]
For each sample prepared by the above method, 4 trained specialized panels evaluated each in 3 or 4 stages according to the following evaluation criteria, and the final evaluation was determined by discussion of each panel. .
（離水評価：評価基準）
離水評価は、容器に封入したサンプルを２４時間静置し、その後、容器内部のサンプルの状態を目視にて確認した（なお、振とうした後、容器から押し出したサンプルの状態についても目視にて確認したが、同じ評価結果であった）。
３：離水が全く確認できない。
２：上部に若干の離水が確認されるものの、許容できる範囲内である。
１：上部にかなりの量の離水が確認され、調味料として適さない。
(Water separation evaluation: Evaluation criteria)
In the water separation evaluation, the sample sealed in the container was allowed to stand for 24 hours, and then the state of the sample inside the container was visually confirmed (the state of the sample extruded from the container after shaking was also visually confirmed). It was confirmed, but it was the same evaluation result).
3: No water separation can be confirmed.
2: Although some water separation is confirmed at the upper part, it is within an allowable range.
1: A considerable amount of water separation was confirmed at the top, which is not suitable as a seasoning.
（食感評価：評価基準）
食感評価は、容器に封入したサンプルを押し出し、食して評価した。
４：滑らかなゲル状であるとともに、食感が非常に均一であり、調味料として非常に好適である。
３：適度に滑らかなゲル状であるとともに、食感がある程度均一であり、調味料として好適である。
２：食感は許容範囲（ゲル状のとろみをある程度感じる）であるとともに、食感の均一性も許容範囲であり、一応、調味料として用いることができる。
１：全く所望の食感ではなく（とろみを全く感じない、又は、ゼリー状の部分が多く非常にボソボソする）、調味料として適さない。
(Food texture evaluation: Evaluation criteria)
The texture evaluation was performed by extruding a sample enclosed in a container and eating it.
4: It is a smooth gel and has a very uniform texture, which is very suitable as a seasoning.
3: It is a moderately smooth gel, has a uniform texture, and is suitable as a seasoning.
2: The texture is in an acceptable range (feeling gel-like thickness to some extent), and the uniformity of the texture is also in an acceptable range, and can be used as a seasoning.
1: It is not a desired texture at all (it does not feel thick at all, or it has a lot of jelly-like parts and is very voluminous) and is not suitable as a seasoning.
（固形物の均一分散性評価：評価基準）
固形物の均一分散性評価は、各サンプルを５本の容器に連続して充填し、１本目（最初）の容器から押し出したサンプルと、５本目（最後）の容器から押し出したサンプルと、のレモン果皮の含有量の差を目視にて確認した。
３：レモン果皮の含有量に差が確認できない。
２：レモン果皮の含有量に若干の差が確認できる。
１：レモン果皮の含有量の大きな差が確認できる。
(Evaluation of uniform dispersibility of solid materials: Evaluation criteria)
The evaluation of the uniform dispersibility of the solid material was as follows: each sample was continuously filled into five containers, the sample extruded from the first (first) container, and the sample extruded from the fifth (last) container. The difference in the content of lemon peel was visually confirmed.
3: A difference cannot be confirmed in content of lemon peel.
2: A slight difference can be confirmed in content of lemon peel.
1: A large difference in the content of lemon peel can be confirmed.
（総合評価：評価基準）
前記した離水評価、食感評価、固形物の均一分散性評価の点数を合計し、合計点が５点以下を「×」、６〜７点を「△」、８〜９点を「〇」、１０点を「◎」とした。
(Comprehensive evaluation: Evaluation criteria)
The above points for water separation evaluation, texture evaluation, and solid dispersibility evaluation are totaled, and the total score is 5 points or less, “X”, 6-7 points “△”, 8-9 points “◯”. Ten points were designated as “◎”.
［試験結果の検討：実施例１］
サンプル１−１〜１−７は、「Ｃ」だけでなく、「Ｂ／Ａ」、「Ａ＋Ｂ」が本発明の規定する範囲内であったことから、総合評価が「△」以上となった。
特に、サンプル１−２〜１−４、１−６、１−７については、「Ｂ／Ａ」、「Ａ＋Ｂ」、「Ｃ」が本発明の規定する好ましい範囲内であったことから、各評価が２点以上であるとともに、総合評価が「〇」又は「◎」となった。
[Examination of test results: Example 1]
In Samples 1-1 to 1-7, since not only “C” but also “B / A” and “A + B” were within the range defined by the present invention, the overall evaluation was “Δ” or more. .
In particular, for Samples 1-2 to 1-4, 1-6, and 1-7, since “B / A”, “A + B”, and “C” were within the preferable ranges defined by the present invention, The evaluation was 2 points or more, and the overall evaluation was “◯” or “◎”.
一方、サンプル１−８、１−９は、「Ａ＋Ｂ」が本発明の規定する範囲未満であったことから、食感評価が悪いとともに固形物の均一分散性評価も悪く、総合評価が「×」という結果となった。 On the other hand, Samples 1-8 and 1-9 had “A + B” less than the range defined by the present invention, so the texture evaluation was poor and the uniform dispersibility evaluation of the solid matter was poor, and the overall evaluation was “× The result was.
以上のとおり、実施例１の試験結果から、塩化ナトリウムの含有量が低い場合であっても、熱可逆性ゲル化剤と熱不可逆性ゲル化剤との合計の含有量や、含有割合を所定の範囲とすることにより、離水評価、食感評価、及び固形物の均一分散性評価に優れた組成物を得られることがわかった。 As described above, from the test results of Example 1, even when the content of sodium chloride is low, the total content and content ratio of the thermoreversible gelling agent and the heat irreversible gelling agent are predetermined. By setting it as the range of this, it turned out that the composition excellent in water separation evaluation, food texture evaluation, and the uniform dispersibility evaluation of a solid substance can be obtained.
次に、実施例２では、実施例１において最も良い評価が得られたペクチンの含有量、脱アシルジェランガムの含有量（サンプル１−２）を固定し、塩化ナトリウムの含有量を変化させた際の各評価への影響を確認する。 Next, in Example 2, when the content of pectin and the content of deacylated gellan gum (sample 1-2) that were best evaluated in Example 1 were fixed and the content of sodium chloride was changed Confirm the impact on each evaluation.
［サンプルの準備］
サンプルの準備の方法は、実施例１と同じ方法で行った。
[Preparation of sample]
The sample preparation method was the same as in Example 1.
［試験内容：実施例２］
離水評価、食感評価、固形物の均一分散性評価、総合評価の試験内容、及び評価基準については、実施例１と同じ方法で行った。
[Test content: Example 2]
About the water separation evaluation, the texture evaluation, the solid dispersibility evaluation, the test content of the comprehensive evaluation, and the evaluation criteria, the same method as in Example 1 was performed.
［試験結果の検討：実施例２］
サンプル２−２〜２−４は、「Ｂ／Ａ」、「Ａ＋Ｂ」だけでなく、「Ｃ」が本発明の規定する範囲内であったことから、各評価が２点以上であるとともに、総合評価が「△」以上となった。
特に、サンプル２−３、２−４については、「Ｂ／Ａ」、「Ａ＋Ｂ」、「Ｃ」が本発明の規定する好ましい範囲内であったことから、各評価が３点以上であるとともに、総合評価が「〇」又は「◎」となった。
[Examination of test results: Example 2]
In Samples 2-2 to 2-4, not only “B / A” and “A + B” but also “C” was within the range defined by the present invention. The overall evaluation was “△” or higher.
In particular, for Samples 2-3 and 2-4, since “B / A”, “A + B”, and “C” were within the preferable ranges defined by the present invention, each evaluation was 3 points or more. The overall evaluation was “◯” or “◎”.
一方、サンプル２−１は、「Ｃ」が本発明の規定する範囲を超えていたことから、離水評価が悪く、総合評価が「×」という結果となった。 On the other hand, in Sample 2-1, since “C” exceeded the range defined by the present invention, the water separation evaluation was poor and the overall evaluation was “x”.
以上のとおり、実施例２の試験結果から、熱可逆性ゲル化剤と熱不可逆性ゲル化剤との合計の含有量や、含有割合を所定の範囲とした場合であっても、塩化ナトリウムの含有量を所定の範囲としなければ、離水評価、食感評価、及び固形物の均一分散性評価において良い結果が得られないことがわかった。 As described above, from the test results of Example 2, even when the total content of the thermoreversible gelling agent and the heat irreversible gelling agent or the content ratio is within a predetermined range, It was found that unless the content was within a predetermined range, good results could not be obtained in water separation evaluation, food texture evaluation, and solid dispersibility evaluation.
次に、実施例３では、製造方法を変化させた際のサンプルの状態や固形物の均一分散性評価への影響を確認する。 Next, in Example 3, the influence on the evaluation of the state of the sample and the uniform dispersibility of the solid material when the manufacturing method is changed is confirmed.
［サンプルの製造方法］
以下では、各サンプルの製造方法を説明するが、各サンプルのペクチン（ユニテックフーズ社製；ユニペクチンＬＭ ＳＮ ３２５）、脱アシルジェランガム（三栄源エフ・エフ・アイ社製；ゲルアップＪ−３２００）、精製塩、レモン果汁、レモン果皮の含有量は、表３に示すように統一させた。
[Sample manufacturing method]
Below, although the manufacturing method of each sample is demonstrated, the pectin of each sample (made by Unitech Foods; Unipectin LM SN 325), deacyl gellan gum (made by San-Ei Gen FFI; gel up J-3200) The contents of purified salt, lemon juice, and lemon peel were unified as shown in Table 3.
（サンプル３−１）
ペクチンと脱アシルジェランガムが溶解した溶液（８０℃）に対して、精製塩が溶解した溶液（７５℃）を混合し、その後、ｐＨ２．５の酸性溶液（１５℃）を混合した。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合した。なお、この時点で、溶液全体の温度は約５５℃となっていた。
(Sample 3-1)
A solution (75 ° C.) in which purified salt was dissolved was mixed with a solution (80 ° C.) in which pectin and deacylated gellan gum were dissolved, and then an acidic solution (15 ° C.) having a pH of 2.5 was mixed. And the lemon peel cut into about 3 mm square as a solid was mixed with the solution. At this point, the temperature of the entire solution was about 55 ° C.
（サンプル３−２）
ペクチンと脱アシルジェランガムが溶解した溶液（８０℃）に対して、精製塩が溶解した溶液（７５℃）を混合し、その後、ｐＨ２．５の酸性溶液（７５℃）を混合した。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合した。その後、溶液を約５５℃まで冷却した。
(Sample 3-2)
A solution (75 ° C.) in which purified salt was dissolved was mixed with a solution (80 ° C.) in which pectin and deacylated gellan gum were dissolved, and then an acidic solution (75 ° C.) having a pH of 2.5 was mixed. And the lemon peel cut into about 3 mm square as a solid was mixed with the solution. The solution was then cooled to about 55 ° C.
（サンプル３−３）
ペクチンと脱アシルジェランガムが溶解した溶液（８０℃）に対して、精製塩が溶解した溶液（７５℃）を混合し、その後、ｐＨ２．５の酸性溶液（７５℃）を混合した。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合した。なお、混合が終了した後の溶液を冷却することなく、溶液全体の温度を、約７５〜８０℃とした。
(Sample 3-3)
A solution (75 ° C.) in which purified salt was dissolved was mixed with a solution (80 ° C.) in which pectin and deacylated gellan gum were dissolved, and then an acidic solution (75 ° C.) having a pH of 2.5 was mixed. And the lemon peel cut into about 3 mm square as a solid was mixed with the solution. In addition, the temperature of the whole solution was made into about 75-80 degreeC, without cooling the solution after mixing was complete | finished.
（サンプル３−４）
塩化ナトリウムが溶解したｐＨ２．５の酸性溶液（７５℃）に対して、ペクチンと脱アシルジェランガムが溶解した溶液（８０℃）を混合した。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合した。なお、混合が終了した後の溶液を冷却することなく、溶液全体の温度を、約７５〜８０℃とした。
(Sample 3-4)
A solution (80 ° C.) in which pectin and deacylated gellan gum were dissolved was mixed with an acidic solution (75 ° C.) having a pH of 2.5 in which sodium chloride was dissolved. And the lemon peel cut into about 3 mm square as a solid was mixed with the solution. In addition, the temperature of the whole solution was made into about 75-80 degreeC, without cooling the solution after mixing was complete | finished.
（サンプル３−５）
塩化ナトリウムが溶解したｐＨ２．５の酸性溶液（１５℃）に対して、ペクチンと脱アシルジェランガムが溶解した溶液（８０℃）を混合した。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合した。なお、混合が終了した時点で、溶液全体の温度は約５５℃となっていた。
(Sample 3-5)
A solution (80 ° C.) in which pectin and deacylated gellan gum were dissolved was mixed with an acidic solution (15 ° C.) having a pH of 2.5 in which sodium chloride was dissolved. And the lemon peel cut into about 3 mm square as a solid was mixed with the solution. When the mixing was completed, the temperature of the entire solution was about 55 ° C.
（サンプル３−６）
ペクチンと脱アシルジェランガムが溶解した溶液（８０℃）に対して、ｐＨ２．５の酸性溶液（７５℃）を混合し、その後、精製塩が溶解した溶液（７５℃）を混合した。そして、溶液に固形物として約３ｍｍ角にカットしたレモン果皮を混合しようと試みた。
(Sample 3-6)
An acidic solution (75 ° C.) having a pH of 2.5 was mixed with a solution (80 ° C.) in which pectin and deacylated gellan gum were dissolved, and then a solution (75 ° C.) in which the purified salt was dissolved was mixed. And it tried to mix the lemon peel cut into about 3 mm square as a solid in the solution.
［試験結果の検討：実施例３］
実施例３については、前記の方法により準備した各サンプルの「状態」と「固形物の均一分散性」について、訓練された専門のパネル４名がディスカッションを行い、調味料として許容範囲である場合を「〇」、調味料として許容範囲を逸脱する場合を「×」として評価を行った。
[Examination of test results: Example 3]
As for Example 3, four trained professional panels discussed the “state” and “uniform dispersibility of the solid matter” of each sample prepared by the above method, and it was acceptable as a seasoning. Was evaluated as “◯” and “X” when the seasoning deviated from the allowable range.
（サンプル３−１の評価）
サンプル３−１は、滑らかなゲル状であるとともに、レモン果皮も均一に分散していたことから、「〇」という評価となった。
なお、サンプル３−１の製造方法は、本発明の第１実施形態に則した方法であった。
(Evaluation of Sample 3-1)
Sample 3-1 was evaluated as “◯” because it was a smooth gel and the lemon peel was evenly dispersed.
The manufacturing method of Sample 3-1 was a method according to the first embodiment of the present invention.
（サンプル３−２の評価）
サンプル３−２は、滑らかなゲル状であるとともに、レモン果皮も均一に分散していたことから、「〇」という評価となった。
なお、サンプル３−２の製造方法は、本発明の第１実施形態に則した方法であった。
(Evaluation of Sample 3-2)
Sample 3-2 was evaluated as “◯” because it was a smooth gel and the lemon peel was also uniformly dispersed.
In addition, the manufacturing method of sample 3-2 was the method according to 1st Embodiment of this invention.
（サンプル３−３の評価）
サンプル３−３は、ゲル化が適切に行われず、液状に近い状態となり、レモン果皮も均一に分散しなかったことから、「×」という評価となった。
なお、サンプル３−３の製造方法は、本発明の第１実施形態の「充填工程が開始するまでに、第２混合工程で得られた溶液の温度が、６５℃以下となる」という条件を満たさない方法であった。
(Evaluation of Sample 3-3)
Sample 3-3 was evaluated as “x” because gelation was not properly performed, it was in a liquid state, and the lemon peel was not evenly dispersed.
In addition, the manufacturing method of the sample 3-3 is based on the condition that “the temperature of the solution obtained in the second mixing step is 65 ° C. or less before the filling step is started” in the first embodiment of the present invention. It was a method that did not satisfy.
（サンプル３−４の評価）
サンプル３−４は、滑らかなゲル状であるとともに、レモン果皮も均一に分散していたことから、「〇」という評価となった。
なお、サンプル３−４の製造方法は、本発明の第２実施形態に則した方法であった。
(Evaluation of Sample 3-4)
Sample 3-4 was evaluated as “◯” because it was a smooth gel and the lemon peel was evenly dispersed.
In addition, the manufacturing method of the sample 3-4 was the method according to 2nd Embodiment of this invention.
（サンプル３−５の評価）
サンプル３−５は、不均一なゼリー状となり、レモン果皮も均一に分散しなかったことから、「×」という評価となった。
なお、サンプル３−５の製造方法は、本発明の第２実施形態の「充填工程が終了するまで、混合工程で得られた溶液の温度は、６５℃以上に保たれ」という条件を満たさない方法であった。
(Evaluation of Sample 3-5)
Since Sample 3-5 was in a non-uniform jelly shape and the lemon peel was not evenly dispersed, the evaluation was “x”.
In addition, the manufacturing method of the sample 3-5 does not satisfy the condition that “the temperature of the solution obtained in the mixing step is kept at 65 ° C. or more until the filling step is completed” in the second embodiment of the present invention. It was a method.
（サンプル３−６の評価）
サンプル３−６は、精製塩が溶解した溶液を混合した時点で非常に硬いゲルが発生してしまい、レモン果皮を添加することができなかったことから、「×」という評価となった。
なお、サンプル３−６の製造方法は、各材料を混合する順序が、本発明の第１、２実施形態のいずれの製造方法にも合致しない方法であった。
(Evaluation of Sample 3-6)
Sample 3-6 was evaluated as “x” because a very hard gel was generated when the solution in which the purified salt was dissolved was mixed, and the lemon peel could not be added.
The manufacturing method of Sample 3-6 was a method in which the order of mixing the materials did not match any of the manufacturing methods of the first and second embodiments of the present invention.
以上のとおり、実施例３の試験結果から、所望の組成物を得るためには、製造方法についても、考慮する必要があることがわかった。 As described above, it was found from the test results of Example 3 that it is necessary to consider the manufacturing method in order to obtain a desired composition.
Ｓ１１ 第１混合工程（第１実施形態）
Ｓ１２ 第２混合工程（第１実施形態）
Ｓ１３ 冷却工程（第１実施形態）
Ｓ１４ 充填工程（第１実施形態）
Ｓ２１ 混合工程（第２実施形態）
Ｓ２２ 充填工程（第２実施形態）
S11 1st mixing process (1st Embodiment)
S12 Second mixing step (first embodiment)
S13 Cooling step (first embodiment)
S14 Filling step (first embodiment)
S21 mixing step (second embodiment)
S22 filling step (second embodiment)
Claims (6)
前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦２．３０、０．５０≦Ａ＋Ｂ≦１．４０、及び２．０≦Ｃ≦４．０を満たすことを特徴とするゲル化剤含有組成物。 Containing a thermoreversible gelling agent, a heat irreversible gelling agent, and sodium chloride,
The content of the thermoreversible gelling agent is A (w / w%), the content of the heat irreversible gelling agent is B (w / w%), and the content of sodium chloride is C (w / W%), gelation characterized by satisfying 0.30 ≦ B / A ≦ 2.30, 0.50 ≦ A + B ≦ 1.40, and 2.0 ≦ C ≦ 4.0 Agent-containing composition.
前記第１混合工程で得られた溶液に対して、ｐＨ３．５以下の酸性溶液を混合する第２混合工程と、
前記第２混合工程で得られた溶液を容器に充填する充填工程と、を含み、
前記充填工程が開始するまでに、前記第２混合工程で得られた溶液の温度が、６５℃以下となる冷却工程をさらに含み、
前記第２混合工程で得られた溶液における前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦２．３０、０．５０≦Ａ＋Ｂ≦１．４０、及び２．０≦Ｃ≦４．０を満たすことを特徴とするゲル化剤含有組成物の製造方法。 A first mixing step of mixing a solution in which sodium chloride is dissolved with a solution in which a thermoreversible gelling agent and a heat irreversible gelling agent are dissolved;
A second mixing step of mixing an acidic solution having a pH of 3.5 or lower with respect to the solution obtained in the first mixing step;
Filling the container with the solution obtained in the second mixing step,
A cooling step in which the temperature of the solution obtained in the second mixing step is 65 ° C. or less before the filling step is started;
The content of the thermoreversible gelling agent in the solution obtained in the second mixing step is A (w / w%), and the content of the thermoreversible gelling agent is B (w / w%). When the content of sodium chloride is C (w / w%), 0.30 ≦ B / A ≦ 2.30, 0.50 ≦ A + B ≦ 1.40, and 2.0 ≦ C ≦ 4 0. A method for producing a gelling agent-containing composition characterized by satisfying.
前記混合工程で得られた溶液を容器に充填する充填工程と、を含み、
前記充填工程が終了するまで、前記混合工程で得られた溶液の温度は、６５℃以上に保たれ、
前記混合工程で得られた溶液における前記熱可逆性ゲル化剤の含有量をＡ（ｗ／ｗ％）とし、前記熱不可逆性ゲル化剤の含有量をＢ（ｗ／ｗ％）とし、前記塩化ナトリウムの含有量をＣ（ｗ／ｗ％）とした場合に、０．３０≦Ｂ／Ａ≦２．３０、０．５０≦Ａ＋Ｂ≦１．４０、及び２．０≦Ｃ≦４．０を満たすことを特徴とするゲル化剤含有組成物の製造方法。 A mixing step of mixing a solution in which a thermoreversible gelling agent and a heat irreversible gelling agent are dissolved with respect to an acidic solution having a pH of 3.5 or less in which sodium chloride is dissolved,
Filling a container with the solution obtained in the mixing step,
Until the filling step is completed, the temperature of the solution obtained in the mixing step is kept at 65 ° C. or higher,
The content of the thermoreversible gelling agent in the solution obtained in the mixing step is A (w / w%), the content of the heat irreversible gelling agent is B (w / w%), When the content of sodium chloride is C (w / w%), 0.30 ≦ B / A ≦ 2.30, 0.50 ≦ A + B ≦ 1.40, and 2.0 ≦ C ≦ 4.0 The manufacturing method of the gelatinizer containing composition characterized by satisfy | filling.
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |