JP2017195795A - Gelatinous sesame food making method and making kit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gelatinous sesame food making method and making kit in which, while a separate addition of calcium or gelling agent and heating are not required, not only milk but also soy milk can be used.SOLUTION: The gelatinous sesame food is prepared by mixing a ground sesame into a low-methoxyl pectin aqueous solution and stirring to gelate such that, in said gelatinous sesame food after mixing, the weight of calcium when the weight of water contained in the gelatinous sesame food is taken as 100 is 0.3 or more and the product of the weight of low-methoxyl pectin and the weight of calcium when the weight of water contained in the gelatinous sesame food is taken as 100 is in the range of 0.6 to 0.9.SELECTED DRAWING: None

Description

  The present invention relates to a preparation method and a preparation kit for gelled sesame foods such as mousse-like and bavaroi-like, for example.

  Conventionally, gel food bases based on low methoxyl pectin (hereinafter also referred to as LM pectin) are known (see Patent Documents 1 to 4), and enclosed in a container together with fruit pieces such as strawberries, oranges or peaches. Is commercially available.

  When milk or soy milk is mixed in this gel food base, LM pectin in the gel food base reacts with calcium ions in the milk or soy milk to form a gel. The time required for gelation and the gel state (hardness) are substantially determined by the amount of LM pectin and the amount of calcium ions. According to the 5th amendment Japanese food standard ingredient table, 100g of ordinary milk without any ingredients contains 110mg of calcium. For example, if 100g of milk is mixed with LM pectin aqueous solution in which 3g of LM pectin is dissolved in 100g of water, several tens of grams are mixed. It becomes a stable gel in seconds.

  In this way, gel-like food bases that can create gel-like foods by an extremely simple method of simply mixing milk and soy milk are mainly sold as products for general households that can easily enjoy handmade desserts. .

JP-A-8-228700 JP 2000-279106 A JP 2001-292711 A JP 2009-232762 A

  By the way, since the concentration of calcium contained in soy milk is generally lower than that of milk, in order to make the above-mentioned gel food base compatible with soy milk, calcium is added separately or other gelling agents are used in combination. It is necessary to make a gel food base. In addition, gelling agents other than LM pectin can be used, but many other gelling agents are gelled by heating, and not only the convenience is lost when heating is required. In addition, there are also disadvantages that the flavor is impaired by heating, and proteins such as milk are denatured and solidified.

  The present invention has been made in consideration of the above-mentioned matters. The purpose of the present invention is to provide gel-like sesame foods that can use not only milk but also soy milk without the need for additional calcium or gelling agents or heating. It is to provide a production method and a production kit.

  In order to achieve the above object, the method for producing a gel-like sesame food according to the present invention causes gelation by mixing and stirring a sesame sesame in a low methoxyl pectin aqueous solution (claim 1).

  In the gel sesame food preparation method, the weight of calcium is 0.3 or more when the weight of water contained in the gel sesame food is 100, and the gel sesame food is prepared. It may be prepared so that the product of the weight of low methoxyl pectin and the weight of calcium when the weight of water contained in the sesame food is 100 is in the range of 0.6 to 0.9 ( Claim 2).

  On the other hand, in order to achieve the above object, the gel sesame food preparation kit according to the present invention is a gel sesame food preparation kit for preparing a gel sesame food and contains a low methoxyl pectin aqueous solution. A first container and a second container containing the boiled sesame are included (claim 3).

  In the mixture of the contents of the first container and the contents of the second container in the gel sesame food preparation kit, the weight of calcium when the weight of water contained in the mixture is 100 Of the first container so that the product of the weight of low methoxyl pectin and the weight of calcium when the weight of water is 100 is in the range of 0.6 to 0.9. The contents and the contents of the second container may be prepared (claim 4).

  In this invention, the preparation method and preparation kit of the gel-like sesame food which can use not only milk but also soy milk are obtained, without adding and heating separate calcium and a gelatinizer.

  That is, in the preparation method and preparation kit of the gel sesame food of the invention according to each claim of the present application, it is not always necessary to use calcium such as milk or soy milk by adding sesame sesame to the LM pectin aqueous solution, A desired gelation state can be realized by using the action of calcium contained in the boiled sesame without adding other calcium or a gelling agent or heating.

  In the preparation method and preparation kit of the gel-like sesame food of the invention which concerns on Claim 2, 4, the gel-like sesame food excellent in food texture can be produced especially.

  In the method for producing a gel-like sesame food according to an embodiment of the present invention, a gel-like sesame food mainly made from the sesame sesame is produced by mixing and stirring the sesame sesame (paste-like sesame) in the LM pectin aqueous solution. . Moreover, the preparation kit of the gel-like sesame food for producing the gel-like sesame food according to the embodiment of the present invention includes a first container containing the LM pectin aqueous solution, a second container containing the paste sesame, including. It should be noted that the first and second containers may each have an appropriate configuration capable of maintaining the properties of the contents for as long as possible, and may have various shapes such as cups, tubes, bags, etc. Can be adopted.

  Here, according to the 5th edition augmented Japanese food standard ingredient table, sesame contains 1200 mg of calcium per 100 g. When milk and sesame are compared with a focus on calcium content, as described above, since milk contains 110 mg of calcium per 100 g, sesame contains 10 times more calcium than milk. And if sesame is simply ground and processed into a paste, it becomes boiled sesame, so there is no difference in calcium content between sesame and boiled sesame.

  However, even if the LM pectin aqueous solution is mixed with sesame seeds having a calcium amount equivalent to that of milk, it is not always possible to achieve the same gelation. This is because milk contains a large amount of calcium that can act as ions in an LM pectin aqueous solution, whereas most of the calcium contained in sesame sesame exists as a compound such as calcium oxalate. This is thought to be due to the low rate of action with LM pectin.

  Therefore, in the present embodiment, after securing an amount that acts as effectively as ions in calcium contained in the boiled sesame, it is mixed with the LM pectin aqueous solution so that an appropriate gelled state can be realized. Yes. Specifically, using sesame sesame, LM pectin and water as basic raw materials, first mix LM pectin with water to make a uniform aqueous solution (LM aqueous solution), then add the sesame sesame and stir well. A uniform gelation state.

  Moreover, in the gel-like sesame food after mixing, the weight of calcium is 0.3 or more when the weight of the water contained in the gel-like sesame food is 100, and the water contained in the gel-like sesame food By preparing so that the product of the weight of LM pectin and the weight of calcium when the weight is 100 is in the range of 0.6 to 0.9, the desired (possibly preferred) gelled state Is obtained. In addition, when adding sesame sesame to the LM pectin aqueous solution and stirring, it may be prepared by adding a calcium-based food additive such as milk or calcium lactate as a gelling aid.

  In addition, the esterification degree (DE value) of LM pectin used in this embodiment is 50% or less, and for example, 20 to 40% can be used. LM pectin is soluble in water at room temperature, but its solubility depends on the sugar content, pH and calcium ion concentration of the aqueous solution used as a solvent. The higher the sugar content, the lower the pH, the greater the calcium ion concentration. Indeed, its solubility decreases.

  In the method for producing the gel-like sesame food of the present embodiment performed as described above, it is not always necessary to use calcium such as milk or soy milk by adding sesame sesame to the LM pectin aqueous solution. A desired gelled state can be realized by utilizing the action of calcium contained in the boiled sesame without adding a gelling agent or heating.

  Further, in the method for producing the gel-like sesame food of the present embodiment, since the amount of the boiled sesame that can achieve the desired boiled sesame flavor is mixed, a gel-like sesame food that makes use of the flavor of the sesame is obtained.

  By the way, edible sesame is generally classified into three types of white sesame, black sesame and gold sesame according to the color of the epidermis. According to the 5th amended Japanese food standard ingredient table, white sesame and black sesame contain about 1200 mg of calcium per 100 g. However, according to the long-term accumulated data analyzed by the present inventors, there is a tendency to show a characteristic content depending on the type, gold sesame is as low as 600 to 700 mg per 100 g, and black sesame is also called a dermis type. Most black sesame seeds are about 10 to 20% less than normal black sesame seeds. In addition, there are some peeled sesame seeds excluding the epidermis in the market, but since calcium is contained in the epidermis, the amount of peeled sesame seeds is extremely low at 62 mg per 100 mg (5 supplementary Japanese food standard) See ingredient table).

  That is, the amount of calcium contained in sesame varies depending on the type of sesame, and as a result, even when the same amount of boiled sesame is added, the same gelled state is not achieved. Therefore, the relationship between the amount of sesame calcium and the amount of LM pectin required for gelation by reacting calcium contained in sesame with LM pectin was examined.

  Specifically, water and LM pectin (GENU PECTIN Type LM-102AS-J, manufactured by CP Kelco, esterification degree (typical DE value) is usually about 30%, and amide group content is usually about 19%). The amount of LM pectin is the amount of LM pectin when the mixture is mixed and stirred until it is made uniform by mixing and stirring. In this experiment, the amount of LM pectin used for 100 g of water and 50 g of black sesame black was 1.0 g, 1.25 g, 1.50 g, 1.75 g, 2 0.0 g, 3.0 g, 4.0 g and 7 steps. The results are shown in Table 1.

  When the experimental results by the blending shown in Table 1 were compared, when the amount of LM pectin was increased for a certain amount of water and boiled sesame, the time until gelation was shortened, and the finished gel state gradually became harder. I understood that. In addition, when a trial was made by increasing the amount of boiled sesame seeds for a certain amount of water and LM pectin, the same tendency results were obtained.

  Furthermore, when the amount of water was 200 g with respect to the amount of LM pectin and the amount of black sesame of the formulation 5 shown in Table 1, gelation did not occur due to the degree of thickening even after 5 hours. Even if the same amount of calcium or LM pectin is present, if the amount of water is large, the amount of water is diluted and the concentration is lowered.

  Further, when the amount of black sesame black was 25 g (half the amount of the above experiment) and 100 g of water was 3 g of LM pectin, a stable gel state was obtained 10 minutes after mixing. However, when only LM pectin was changed to 2 g from here, gelation did not occur to such an extent that it became thick after 20 minutes.

  Since the calcium content of the black sesame black used here was approximately 1100 mg per 100 g, from the above results, the weight of calcium derived from 50 g black sesame black with respect to 100 g of water of Formulations 1 to 7 was 0.55 g ( 550 mg) and the weight of the LM pectin is 1 to 4 g.

  In addition, as described above, when 2 g of LM pectin and 25 g of sesame sesame black were used for 100 g of water, gelation did not occur. At this time, the weight of calcium was 0.275 g, and when LM pectin was 3 g. From the fact that it was gelled, it can be seen that 3 g of LM pectin is required for gelation when water is 100 g and black sesame black is 25 g (calcium 0.275 g).

From the above, assuming that the weight of water is 100, it can be said that calcium having a weight of about 0.3 or more is necessary. When the weight of water is 100, the required weight of LM pectin is about 1 to 3, although it depends on the weight of calcium derived from the paste. If the product of calcium and the weight of LM pectin (that is, the concentration) is higher than that when the weight of water is 100, gelation occurs. However, the gelation rate becomes relatively fast and a hard gel state is obtained. The relationship between the weight (concentration) of calcium derived from sesame sesame and the weight (concentration) of LM pectin can be formulated and expressed approximately as shown in equation (1). Although gelation can be realized in a range other than the formula (1), the range of the formula (1) is preferable in view of the allowable range as a food.

(Calcium weight derived from boiled sesame when the weight of water is 100) × (weight of LM pectin when the weight of water is 100) = 0.6 to 0.9 Formula (1)

  In order to achieve the best state of the gel-like sesame food of the present invention, the amount of LM pectin is adjusted by adjusting the amount of LM pectin after deciding the amount of sesame to optimize the sesame flavor for a certain amount of water. It can be optimized by determining the hardness of the gel related to feeling to a desired hardness.

  In addition, the amount of calcium contained in the peeled sesame seed sesame is about 1/20 that of ordinary white sesame and black sesame, so when using peeled sesame, the amount is about 20 times that of ordinary white and black sesame. In view of the overall flavor of the food, it is not suitable for gelation with only peeled sesame calcium, and it is preferable to add a gelling agent and a gelling aid separately.

  With reference to the experimental results in Table 1 above, 12.5 g of granulated sugar is further added as a specific example of dessert application to give sweetness, and gel-like sesame foods are prepared at the three mixing ratios shown in Table 2. did. Each formulation shown in Table 2 uses 100 g of water, 50 g of black sesame black (0.55 g of calcium derived from 50 g of black sesame black), 12.5 g of granulated sugar, and only the weight of LM pectin. Are different from 1.5 g, 2.0 g, and 3.0 g, respectively.

  When the experimental results by the blending shown in Table 2 were compared, there was a tendency for a certain amount of water and boiled sesame to gradually harden as the LM pectin concentration increased. Moreover, when what was made was eaten, it was favorable that the flavor of sesame was fragrant moderately.

  In addition, although it produced also in other LM pectin weight (concentration), addition of granulated sugar has little influence on the completion | finish gelation time or its state. Moreover, although the thing which added liqueurs as fragrance addition was also produced, the feeling of death increased more and it was finished in the favorable flavor.

  Granulated sugar may be stored in either the first container or the second container of the preparation kit, or may be stored in a container other than these.

  Next, Table 3 shows a blending example in which milk that also serves as a gelling aid is added to the blending (raw materials) shown in Table 2. Here, boiled sesame black sesame seeds with a slight calcium content were used as the boiled sesame. Both the gelled state and the flavor after preparation were good.

  In the examples in Table 3, granulated sugar and chocolate-based liqueurs may be stored in either the first container or the second container of the preparation kit, and may be stored in containers other than these. May be. As for milk, it is assumed that milk prepared separately in general households will be used, and it is not assumed that it will be included in the above preparation kit, but this is not restrictive. For example, a container containing milk is used. You may make it include in the said preparation kit.

  In addition, this invention is not limited to said embodiment at all, Of course, it can change and implement variously in the range which does not deviate from the summary of this invention.

Claims (4)

  A method for producing a gel-like sesame food, characterized by mixing a sesame sesame in a low methoxyl pectin aqueous solution and stirring the mixture.   In the gel sesame food after mixing, the weight of calcium is 0.3 or more when the weight of water contained in the gel sesame food is 100, and the weight of water contained in the gel sesame food is 2. The method for producing a gel-like sesame food according to claim 1, wherein the product of the weight of low methoxyl pectin and the weight of calcium is adjusted to a range of 0.6 to 0.9.   A gel-like sesame food preparation kit for preparing a gel-like sesame food, comprising a first container containing a low methoxyl pectin aqueous solution and a second container containing a paste sesame seed Gel-like sesame food preparation kit.   In the mixture obtained by mixing the contents of the first container and the contents of the second container, the weight of calcium is 0.3 or more when the weight of water contained in the mixture is 100, and water The contents of the first container and the contents of the second container so that the product of the weight of low methoxyl pectin and the weight of calcium, when the weight of 100 is 100, is in the range of 0.6 to 0.9. The preparation kit of the gel-like sesame food of Claim 3 by which the product is prepared.