JP2699224B2 - Method of manufacturing jelly products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic jelly product which can be distributed at room temperature by carrying out simple sterilization after filling a jelly liquid containing gellan gum or carrageenan as a main component in a jelly molding container, and a "flower". The present invention relates to a method for producing a jelly product in which solids such as solids are held in a hollow state without adhering to the wall of the molding container, and the jelly does not separate into two layers when the jelly is taken out of the container during eating.

[0002]

2. Description of the Related Art Conventionally, jellies in containers provided with preservability by a combination of low PH and simple sterilization have been developed. However, these gelling agents are considered in consideration of their heat resistance and acid resistance. Pectin / agar and carrageenan are used as main components. And, for the purpose of improving and differentiating the commercial value of acidic jelly products that can be distributed at room temperature by simple sterilization with these pectinagar and carrageenan as main components, put solids such as flowers in jelly, In addition, there have been developed ones in which the solid is held in a hollow state so as not to contact the inner wall of the molding container. For example, a method of manufacturing a layered food by cooling the upper surface of a jelly liquid filled in a container and then filling another jelly liquid thereon (Japanese Patent Laid-Open No. 54-105)
No. 234) or, alternatively, as a first step, an appropriate amount of sol-like carrageenan is poured into a jelly molding container, solidified to form a base layer, and various tools on the base layer are placed. There is a technique (Japanese Utility Model Application Laid-Open No. 52-112475) for injecting, coating and solidifying a tool. However, the jelly product thus produced does not appear to have delamination in appearance, but when taken out of the container, each layer is separated and cannot maintain the same shape as the molded container. As a technique for preventing delamination of a multi-layer dessert, there is JP-A-61-111659. In this method, it is necessary to add a viscous agent to the jelly of the second layer and to use gellan gum as a raw material. Therefore, when the solid matter is introduced and heated, the jelly liquid is dissolved again. As a result, it is extremely difficult for the solid matter to move and be held uniformly in the center of the jelly.
Furthermore, a method for producing a jelly with a flower (Japanese Unexamined Patent Publication No. 1-15005)
No. 5) discloses a technique in which salted or candied flowers are put in a container together with a jelly liquid, and then heated and fixed in jelly with the flowers open. It is to be fixed in the jelly in the opened state, and it is not possible to stably hold the flowers in the jelly in a state where the flowers are not in contact with the inner wall of the molding container.

[0003]

Accordingly, the present inventors filled a molding container with a jelly liquid containing gellan gum or carrageenan as a main component, and then subjected to a simple sterilization treatment to enable the acidic jelly to be distributed at room temperature. In the product, while keeping the solids such as flowers in the hollow state without adhering to the inner wall of the molding container, when the jelly is taken out of the container during eating, the jelly does not separate into two layers and retains the same shape as the molding container. The method of producing the obtained jelly product was completed.

[0004]

That is, the gist of the present invention resides in that a jelly liquid containing gellan gum or carrageenan as a main component is injected into a jelly molding container, and then the lower part of the molding container is cooled while cooling the lower part of the molding container. The jelly liquid in the lower part is solidified in the molding container, but the jelly liquid in the upper part is in an unsolidified state, and solids such as flowers whose specific gravity has been adjusted are poured into the upper jelly liquid in the unsolidified state. After sealing and closing the molded container with a lid material, the unsolidified upper jelly liquid is cooled and solidified, subjected to simple sterilization at 80 ° C to 100 ° C, and adheres solids such as “flowers” to the inner wall of the molded container. An object of the present invention is to provide a method for producing a jelly product which can be held in a hollow state without being removed and, when the jelly is taken out of the container during eating, the jelly does not separate into two layers and retains the same shape as the molded container.

Hereinafter, the present invention will be described based on embodiments. These show only one embodiment of the present invention, and the present invention is not limited to these.

Example 1 In this example, the following components were mixed and dissolved by heating at about 80 ° C. to prepare a jelly solution. (Ingredient of jelly liquid) Sugar 25.0 parts by weight Citric acid 0.7 〃 Carrageenan 0.45 〃 Locust bean gum 0.2 ジ ェ Gellan gum 0.14 カ ル シ ウ ム Calcium lactate 0.14 〃 (Solid matter) Flower (for sugar liquid) Immerse to adjust the specific gravity to be equal to or higher than the raw material liquid

A jelly liquid having the above composition (specific gravity: 1.1)
70 ml of the raw material liquid at 65 ° C. was poured into a polypropylene container (1) (upper inner diameter 50 mm × 70 mm, bottom inner diameter 30 mm × 50 mm, depth 30 mm, inner volume 70 ml). At the same time as the injection, the lower part of the vessel (about 15 mm from the bottom of the vessel) is cooled with cold water (0 ° C.). After a lapse of 4 minutes, the jelly liquid in the lower portion of the container has gelled, but the upper portion has not yet gelled. (Lower jelly temperature 4
5 ° C) In this state, the upper raw material liquid that has not gelled
The “flower” (6) whose specific gravity has been adjusted is introduced. The charging method may be a method of naturally dropping from the upper part of the container to the vicinity of the center of the container opening, or a method of placing the container manually.

After being put in, the "flower" does not sink to the bottom of the container, but stops on the upper surface of the gelled lower jelly, and is held in a hollow state in the jelly. In addition, the "flowers"
It is open in the upper gel that is not gelled.
Thereafter, the container is sealed and covered with a lid material and cooled, and the upper jelly liquid is solidified, sterilized with hot water (85 ° C. for 20 minutes at the center of the jelly product) and cooled, and “flowers” are hollow in the jelly. A retained jelly product that can be distributed at room temperature was obtained. In the present invention, as a gelling agent, it contains gellan gum, which has the property of solidifying once and does not dissolve even when reheated,
During the simple sterilization after the hermetic seal, the solid "flower" does not move and is stably fixed in the jelly. The obtained jelly in a container was held in a state where the “flower” inside was not attached to the container wall, and the jelly was very good without being separated between the layers even when taken out of the container.

[0008]

Example 2 The same jelly solution as in Example 1 (specific gravity: 1.
1) 50 ml of a polypropylene container (1) (top inner diameter 50 mm × 70 mm, bottom inner diameter 30 mm × 50 mm,
The raw material liquid at a temperature of 65 ° C. was injected into a depth of 30 mm and an internal volume of 70 ml). At the same time as the injection, the lower part of the vessel (about 15 mm from the bottom of the vessel) is cooled with cold water (0 ° C.). After a lapse of 4 minutes, the jelly liquid in the lower portion of the container has gelled, but the upper portion has not yet gelled. (Lower jelly temperature 4
(5 ° C.) In this state, the “flower” (6) whose specific gravity has been adjusted is put into the upper jelly liquid that is not gelled. The charging method may be a method of naturally dropping from the upper part of the container to the vicinity of the center of the container opening, or a method of placing the container manually.

After being charged, the "flower" does not sink to the bottom of the container, but stops at the upper surface of the gelled lower jelly liquid, and is held in a hollow state in the jelly. In addition, the "flower"
Are open in the upper gel that is not gelled. Then, before the top of the jelly liquid solidifies, pour about 20 ml of the remaining jelly liquid until the container is full. (Temperature at the time of injection is about 65 ° C.) Then, the container is hermetically sealed with a lid and cooled, and the upper jelly liquid is solidified, sterilized with hot water (85 ° C. at the center of the jelly product, 20 minutes) and cooled. A jelly product in which "flowers" were held hollow in the jelly and could be distributed at room temperature was obtained. The obtained jelly product in a container was held in a state where the "flower" inside was not attached to the container wall, and even when taken out of the container, the jelly was very good without separation between layers between layers. . In the present embodiment, since the injection of the jelly liquid is performed in two stages, it is easy to adjust the injection amount of the jelly liquid according to the volume of the solid material, so that the jelly liquid does not overflow from the container and the jelly liquid is used. Loss can be reduced. FIG. 1 shows the manufacturing process of Example 1 and Example 2 described above. FIG. 2 shows a flow sheet of the manufacturing process of FIG. In the case of Example-2, the amount of jelly liquid may be adjusted in the jelly injection devices (2) and (7) in the present manufacturing process.

[0009]

[Brief description of the drawings]

FIG. 1 is a manufacturing process diagram of an embodiment of the present invention.

FIG. 2 is a flow sheet of the manufacturing process diagram shown in FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Jelly container 2 ... Jelly liquid filling device 3 ... Jelly liquid 4 ... Cooling water 5 ... Pump and freezer 6 ... "Flower" of which specific gravity has been adjusted 7 ... Jelly liquid adjusting filling device 8 ... Lid material 9 ... Heat seal plate 10 ... Extraction for trimming 11 ... Hot water sterilizer 12 ... Cooler

Claims (1)

(57) [Claims] After the jelly liquid is injected into the jelly molding container, the lower jelly liquid in the molding container is solidified while cooling the lower part of the molding container, but the jelly liquid in the upper part is not solidified. the state of solidification, further after switching on the solids, such as "flower" in the upper jelly solution of unsolidified state, the molding vessel was sealed closed by a lid member, solidified by cooling the top jelly liquid unsolidified state And a method for producing a jelly product, which is subjected to simple sterilization by an ordinary method.