JP2651874B2 - Manufacturing method of gelatin jelly with pulp - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing gelatin jelly, which is generally called gummy candy or gummy jelly, and more particularly, to dissolving a mixture mainly composed of gelatin and saccharide. Then, the mixture is cooled and solidified to prepare a gelatin jelly having a sugar content (refractometer reading, the same meaning unless otherwise specified) of at least 60 ° (hereinafter sometimes referred to as dry gelatin jelly). The present invention relates to a method for producing a novel gelatin jelly which is rich in texture and appearance and which is excellent in flavor and high quality, which comprises blending pulp adjusted to a sugar content substantially equal to the sugar content.

[Prior art] Dried gelatin jelly mainly composed of gelatin and saccharides,
Released in Japan in around 1980, it is popularly known as gummy candy or gummy jelly.Various products are offered due to its unique texture and ease of molding, and it is widely accepted regardless of age. .

Since the gelatin jelly can be selected in a relatively freely selected composition, so-called fruit juice containing 20% of 5-fold concentrated juice is used.
Products with a content of 0%, as well as products to which a physiologically active substance is added to impart functionality are also being developed.

Conventionally, in the field of chilled type soft jelly that is eaten with a spoon, so-called fruit jelly in which the content of juice is increased or the pulp itself is added has been developed in order to make use of the goodness of natural materials. The production method of these fruit jellies, especially fruit jelly with pulp, had a technical problem of how to uniformly disperse the pulp in the jelly. As a solution, a method of making sedimentation or movement of the pulp impossible by increasing the viscosity of the jelly itself, or a pulp-containing jelly that precisely adjusts the specific gravity of the pulp and the specific gravity of the jelly to be mixed with the pulp There is also a proposal of a method for producing the same (JP-B-60-18376).

[Problems to be Solved by the Invention] A dried gelatin jelly, which is a subject of the present invention, that is, a gelatin jelly mainly composed of gelatin and saccharides and having a sugar content (refractometer reading) of at least 60 ° or more, has juice or pulp puree. Although there is a compound containing pulp, a compound in which pulp is added in a solid state has not yet been developed.

In addition, conventionally known fruit preserves (processed sweetened pulp) have a sugar content of at most about 30 to 55 degrees in consideration of sweetness and health. When such conventional fruit preserves are directly added to dry gelatin jelly, the moisture in the pulp migrates toward the jelly dough, the jelly tissue softens, and the rubber-like characteristic texture disappears. There was a serious problem of getting it.

Naturally, as a means for solving such a problem, it is conceivable to increase the sugar content of fruit preserves. However, in the case of the above-mentioned Japanese Patent Publication No. Sho 60-18376, it is sufficient to increase the specific gravity by adding sugar.
For dried gelatin jelly, such a specific gravity adjustment is not only meaningless, but also results in precipitation of crystals in the pulp due to excessive addition of sugar and abnormal sweetness that is unacceptable to taste. There were challenges.

As a means for solving such a problem, use of dried fruits can be considered. However, raisins, dry apricots,
When dried fruits such as prunes are blended with the gelatin jelly, the jelly dough has a feeling of incongruity due to the difference in sweetness between the jelly dough and the dried fruit, as well as a foreign body sensation due to a difference in texture, and furthermore, a difference in the moisture content between the jelly dough and the dried fruit. Moisture moves to the dried fruit,
As a result, the jelly had a more serious problem that it became too hard for teeth to stand.

In addition, conventionally proposed so-called gummy candy, since the entire candy is basically composed of a uniform composition, the same taste and fragrance continue from the beginning to the end of eating and the change is poor, and the color tone or There was only variation in shape, far from the image of luxury, and further improvement was desired.

[Means for Solving the Problems] As a result of the present inventors' efforts to improve the technical problems as described above, as a result, dried gelatin having a sugar content of about 60 degrees or more, preferably about 70 degrees or more, mainly containing gelatin and saccharides By blending the pulp with a sugar content adjusted to be substantially equal to the sugar content of the jelly, it has been found that a highly gelatinous dry gelatin jelly which is very flavorful and has various textures and appearances is obtained. The present invention has been completed.

Accordingly, it is an object of the present invention to provide a high-grade gelatin jelly with significantly improved flavor, texture and appearance.

 Hereinafter, specific embodiments of the present invention will be described in more detail.

In order to prepare the dried gelatin jelly containing the pulp of the present invention, it is possible to use, as it is, the generally known composition and production method of the dried gelatin jelly having a sugar content of about 60 ° or more mainly composed of gelatin and saccharides.

Next, the pulp (hereinafter sometimes simply referred to as fruit preserve) which has been adjusted to a sugar content substantially equal to the sugar content of the dried gelatin jelly used in the present invention will be described.

There is no particular limitation on the kind of fruit that can be used for the fruit preserve used in the present invention, and any kind of fruit can be used.In general, apricots, strawberries, figs, ume, cherry blossoms, Persimmon, plum, pear,
Fruit peels such as jujube, pine apple, banana, papaya, loquat, grape, mango, melon, peach, apple, unshu mandarin, kumquat, summer tangerine, yuzu, sudachi, orange, lemon, lime, grapefruit, etc. Pulp or a mixture thereof can be mentioned. These fruits can be used either fresh or dried.

These fruits are washed, peeled, cored and enucleated by a conventional method, and then preferably cut into a desired size or sliced before use. The size of the shred can be arbitrarily selected according to the size of the dried gelatin jelly,
For example, it may be cut into dice, slices, or any other shape of about 0.5 to 30 mm, preferably about 1 to 10 mm.
In the case of citrus fruits, those obtained by loosening gizzards can also be used. Furthermore, the peel or peel of the citrus fruit can be used by shredding it to the same size as the above-mentioned pulp.

The following three points are important in adjusting the preserve used in the present invention from the fruits described above. First
In addition, the sugar content of the preserve should be approximately equal to that of the dried gelatin jelly. It is preferable to adjust the sugar content of the dried gelatin jelly to a range of about ± 10%, preferably about ± 5%. Secondly, since the dry gelatin jelly has a very high sugar content of around 80 °, if the sugar content of the preserve is increased in accordance with this, crystals are likely to precipitate and the texture is impaired by a rough tongue. It is necessary to take measures to prevent this. Third, since the sweetness is high due to the high sugar content as described above, it is necessary to reduce the sweetness appropriately.

Taking into account these points, a preferred method of preparing fruit preserves used in the present invention is as follows. Sugars are added to the shredded pulp raw material as described above, and the mixture is heated and dissolved at about 80 to 85 ° C. When adding a thickening stabilizer, about 95-10 ° C
Dissolve by heating at about the temperature for about 10 minutes. After adding organic acids and other flavors if desired, the mixture is concentrated under reduced pressure,
The sugar content is adjusted to a desired sugar content, for example, about 60 to 90 degrees, preferably about 70 to 80 degrees. After the concentration is completed, the mixture is sterilized by heating in a usual manner, and if necessary, a flavoring agent, a coloring agent, and the like are further added, and the mixture is filled into a container to obtain a product.

The types of sugars that can be used for preparing the above-mentioned preserves are generally sucrose, glucose, fructose, starch syrup, isomerized sugar, invert sugar, sugars such as starch and malt, sorbitol, maltitol, mannitol, Non-cariogenic sweeteners such as sugar alcohols such as xylitol, palatinose, fructooligosaccharides, and glucosyl oligosaccharides are used. On the basis of sucrose, glucose and syrup for the purpose of reducing sweetness; prevention of crystal precipitation and reduction of sweetness Particularly preferred are sugar alcohols such as sorbitol and maltitol, which also serve as the same. The ratio of sucrose to other sweeteners is
For example, 1: about 0.1 to 5 weight ratio is often employed.

At the time of preparing the above reserve, a thickening stabilizer can be added if desired. Such stabilizers include, for example, pectin, locust bean gum, guar gum, tragacanth gum, alginate, agar, xanthan gum,
Natural gums such as carrageenan can be exemplified.
The amount of addition of these gums can be, for example, in the range of about 0.001 to 0.1 part by weight per 1 part by weight of pulp.

Also, the reserve of the present invention, gardenia, safflower,
Water-soluble pigments obtained from hibiscus, elderberry, red beet, monascus, red cabbage and the like, carotenoid pigments such as paprika and carrot, and any natural pigment or synthetic pigment such as chlorophyll can also be added.

Further, if desired, natural juices, sour agents, amino acids, nucleic acids, organic acid salts, vitamins, etc., of the same or different kind from the pulp raw material can be added.

Next, a method for preparing the dried gelatin jelly of the present invention will be described.

As the basic composition and manufacturing process of the jelly, those generally used in the past can be used almost as they are. For example, a jelly dough containing about 60 to 80% by weight of saccharides such as sucrose, starch syrup, starch and the like, about 2 to 15% by weight of gelatin, preferably about 5 to 10% by weight, and has a sugar content of at least 60 degrees or more. Proportions are commonly employed.

In the production process, the saccharide is appropriately heated and dissolved in a small amount of water, boiled down to about 120 ° C., and cooled to about 100 ° C., and about 40 to 60% by weight of an aqueous gelatin solution is added. The jelly dough is prepared by adjusting the sugar content to a desired concentration of 60 degrees or more. Next, to this dough, about 1 to 50% by weight, preferably about 10 to 30% by weight, of the preserves of the present invention, about 0.1 to 5% by weight of organic acids such as citric acid, coloring agent, flavoring agent and the like are appropriately added. After adjusting to a desired concentration of sugar content of about 60 degrees or more, it is poured into a mold to gel it, and then molded, cut out, cut, etc., or poured into a starch mold, gelled, and then packaged. Can be done in a way.

Hereinafter, embodiments of the present invention will be described in more detail with reference to Examples and Reference Examples.

Examples Reference Example 1: Preparation of orange preserve.

350 g of sugar, 150 g of glucose, 150 g of powdered sorbitol, and 90 g of 5 times concentrated fruit juice of Unshu mandarin were added to 400 g of Satsuma mandarin gizzard and heated and dissolved at 80 to 85 ° C. To this mixture was added a stabilizer mixture prepared by dispersing 1 g of guar gum, 3 g of carrageenan and 3 g of pectin in 20 g of sugar, and dissolved by heating at 97 to 100 ° C. for 10 minutes. 50 g of water and 8 g of a 50% aqueous citric acid solution were added thereto, and the mixture was concentrated under reduced pressure to a sugar content of 76 degrees. 95 ± 2 ℃
And heat-sterilized for 10 minutes, and finally, 10 g of orange essence was added, mixed uniformly, and then hot-packed to prepare an orange preserve.

Reference Example 2: Preparation of lemon peel preserves 200g of lemon peel rice (1cm2 direction cut) and 50 of water
g, 455 g of sugar and 300 g of powdered maltitol, 80-85
It melted by heating at ° C. 50 g of water and 1 guar gum in this mixture
g, 1 g of xanthan gum and 3 g of pectin were dispersed in 20 g of sugar, and the mixture was heated and dissolved at 97 to 100 ° C. for 10 minutes. Further, 10 g of a 50% aqueous citric acid solution and 25 g of a 5-fold concentrated juice of lemon were added, and the mixture was heated to boiling to adjust the sugar content to 80 degrees. Further, 8 g of lemon flavor was added and mixed, and hot-packed to prepare a lemon peel preserve.

Reference Example 3: Preparation of Pine Apple Preserve Frozen Pine Apple Cube (1 cm dice cut) 520
200 g of glucose and 300 g of starch syrup were added to g, and the mixture was heated and dissolved at 97 to 100 ° C. for 10 minutes. Then, the pulp was separated and the syrup was discarded. To 500 g of the obtained pulp, 3 g of carrageenan and 3 g of pectin were added to a stabilizer mixture obtained by dispersing in 20 g of sugar.
Heat and dissolve for 300 minutes, then add 300g of sugar and sorbitol
After 200 g and 8 g of a 50% citric acid aqueous solution were added and heated to boiling, the sugar content was adjusted to 78 degrees. Pine apple flavor (6 g) was added thereto, mixed uniformly, and hot-packed to prepare a pineapple preserve.

Example 1: Preparation of dried gelatin jelly containing orange pulp 80 g of water was added to 70 g of gelatin, and after swelling, it was heated and dissolved at about 60 ° C to prepare a gelatin solution. Separately granulated sugar 300
g, a mixture of 300 g of starch syrup (concentration 85%) and 80 g of water is heated and dissolved, and the mixture is boiled down to about 120 ° C to prepare a sugar solution. When the mixture is cooled to about 100 ° C, the above gelatin solution is added. Mix evenly. After adjusting the sugar content of the mixture to 82 degrees, Reference Example 1 contained orange preserve (sugar content 76 degrees).
g, citric acid 50% aqueous solution 30 g and orange color TH-PA
Add 0.6 g of Hasegawa Koryo Co., Ltd., mix uniformly, adjust the sugar content of the mixture to 80 degrees, add 1 g of orange flavor, mix uniformly, degas and pour into a mold and cool. Gelled. This was cut and packaged to obtain a dried gelatin jelly containing the orange pulp of the present invention (Product 1 of the present invention).

Example 2: Preparation of dried gelatin jelly with lemon peel In Example 1, the orange preserve was replaced with the same amount of lemon peel preserve (80% sugar content) of Reference Example 2,
0.6 g of orange color TH-PA and yellow color TH-S
Example 1 (except Hasegawa Koryo Co., Ltd.), except that the orange flavor was replaced with lemon flavor to 0.5 g.
A dried gelatin jelly with lemon peel was prepared in the same manner as in (1) (Product 2 of the present invention).

Example 3: Preparation of dried gelatin jelly with pineapple pulp In Example 1, the orange preserve was replaced with the same amount of pineapple preserve of Reference Example 3 (78% sugar), and 0.6 g of orange color TH-PA was replaced with yellow color TH.
A dried gelatin jelly containing pineapple pulp was prepared in the same manner as in Example 1 except that the orange flavor was replaced with pineapple flavor in addition to 3.0 g of -S3.0 g.

[Effects of the Invention] According to the present invention, jelly is prepared by mixing pulp adjusted to a sugar content substantially equal to the sugar content of the dry gelatin jelly having a sugar content of at least 60 ° or more, mainly composed of gelatin and saccharides. The present invention provides a high-grade gelatin jelly which is obtained by integrating a dough and a pulp, has no foreign substance feeling, uncomfortable feeling, and is extremely tasty, and has various textures and appearances.

That is, the jelly dough and the pulp may have the same flavor, or a completely different flavor may be combined,
By doing so, you can enjoy a more varied taste.

Further, if the jelly dough is made transparent, various kinds of colorful pulp dispersed in the jelly have an appearance as if studded with jewels, and a rich feeling can be enjoyed at the same time.

Claims (1)

(57) [Claims] (1) A method for producing a gelatin jelly having a sugar content of at least 60 ° C. by dissolving a raw material mixture for producing gelatin and jelly mainly composed of gelatin and saccharides followed by cooling and solidifying the mixture. A process for producing a gelatin jelly containing pulp, characterized by mixing pulp adjusted to the same sugar content.