JP2766386B2 - Frozen jelly - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a jelly excellent in freezing resistance.

(Prior art) At present, the market for jelly products is expanding year by year, and particularly, chilled jelly for low temperature distribution or canned jelly for gifts is very popular and very excellent in flavor. It has become to. That is, the evaluation of the refreshing texture and the refreshing feeling after passing through the throat are increasing. In recent years, there has been a remarkable tendency to upscale, and many elaborate packaging materials have been marketed. Various types of jelly have been launched on the market, and various ways of eating have been proposed, which has spurred the expansion of the jelly market.

Many of these conventional jellies are at room temperature or
It is distributed at a low temperature of 10 ° C., but the shelf life of the refrigerated distribution is poor. Therefore, in the distribution aspect, a distribution means to be kept for a long time is required, and it is necessary to take a form of frozen transportation and frozen sales. There is also a need for a jelly that can be eaten even when frozen, and the development of a jelly that does not cause water separation or gel destruction even after cold thawing has been required.

However, even if many jellies try to be frozen and eaten, ice crystals precipitate out, resulting in a crunchy texture and a loss of transparency. In addition, these products have been commercialized using agar, gelatin, carrageenan, and the like. Jelly produced using these gelling agents changes in temperature, particularly, once frozen and thawed again, the gel texture is reduced. The water contained therein destroys the gel tissue and loses its elasticity and shape retention before freezing. As a result, with the syneresis, the strength of the jelly decreases and, in severe cases, causes the gel to collapse.

Therefore, as a jelly composition having freeze resistance, kappa carrageenan, locust bean gum, potassium phosphate, or iota carrageenan, kappa carrageenan,
Locust bean gum, which utilizes the synergistic effect of carrageenan and locust bean gum, has been reported to have reduced syneresis of jelly during thawing and to retain its unique elasticity and shape retention properties. Tokiko 48-77
No. 85, JP-B-48-15631, JP-A-50-36666, and JP-B-61-21058. However, although the jelly containing the above-mentioned gelling agent suppresses water separation at the time of thawing, it lacks elasticity and shape retention, and has a drawback that the jelly structure becomes brittle after repeated cold thawing. Also,
In addition, there are technologies to study the combination of sugar compositions and improve the freezing point by adding alcohol to improve the texture during freezing, but the tissue becomes brittle and the texture worsens after repeated cold thawing. It was the actual situation that it became.

(Problems to be Solved by the Invention) The present invention has been made in view of such circumstances, and an object of the present invention is to provide no water separation even when subjected to a heat shock of cold thawing, and to provide an elasticity. Another object of the present invention is to provide a frozen-resistant jelly which retains shape retention properties and has a good texture when eaten during both freezing and thawing.

(Means for Solving the Problems) The above-mentioned object is to provide xanthan gum, iota carrageenan,
This is achieved by a freeze-resistant jelly characterized by containing locust bean gum and a polymer substance having a β-1,3-glucan as a main chain.

That is, the present inventors believe that the destruction of the three-dimensional network forming jelly caused by cold thawing is due to the destruction of the three-dimensional network caused by crystallization of water contained in the three-dimensional network. Therefore, he recalled that adding a polymer having a different structure could enhance the three-dimensional network structure between the gelling agents, and made extensive studies. As a result, by using a high molecular substance having a main chain of β-1,3-glucan together with xanthan gum, iota carrageenan, and locust bean gum, the three-dimensional network structure between the gelling agents is strengthened, and the obtained jelly is obtained. The present inventors have found that they exhibit excellent freezing resistance and have a good texture even when frozen or thawed, and have reached the present invention.

 Next, the present invention will be described in detail.

First, the jelly of the present invention has a xanthan gum, iota carrageenan, locust bean gum, and a polymer material having a main chain of β-1,3-glucan as a main raw material.

The high molecular substance having β-1,3-glucan as a main chain used in the present invention is a substance having glucans linked by β-1,3-glucosidic bonds as a main chain, and has a skeleton of yeast and mold cell walls. As a structure, it exists as a major polysaccharide component of many basidiomycete fruit bodies, and recently, extracellular β-1,
Something that makes 3-glucan has been found. Specifically, β-1,3-glucan, curdlan, Japanese Patent Application No. 1-137
Β produced by the filamentous fungus of the genus Macrophomopsis described in No. 663
-Glucan (hereinafter referred to as macrophomosilane) and the like, and if β-1,3-glucan is used as the main chain, other monosaccharides or the like may be attached to the side chain.

The amount of the high molecular substance having β-1,3-glucan as the main chain is preferably 1 to 100% by weight based on the total weight of xanthan gum, iota carrageenan, and locust bean gum. The blending amount of the polymer substance having β-1,3-glucan as a main chain is 100% by weight based on the total weight of the gelling agent.
If it exceeds, the texture becomes very poor, and a rough foreign-body sensation can be felt. Conversely, if it is less than 1% by weight, the elasticity after cold thawing and the holding power of the shape retention tend to decrease.

The weight ratio of the gelling agent is preferably 0.5 to 2.0% by weight based on the total weight of the jelly.

The jelly of the present invention can be produced, for example, as follows. That is, xanthan gum, iota carrageenan, locust bean gum, and a polymer having a main chain of β-1,3-glucan and powdery auxiliary materials such as saccharides are appropriately mixed, and after heating, dissolved by heating at 85 ° C. for 3 minutes or more. And sterilize. Then cool to 40-60 ° C and fill into cups. Then, chilled jelly can be cooled in a refrigerator, and frozen jelly can be frozen in a freezer.

If necessary, replace water with high moisture ingredients such as fruit juice and dairy products,
It may be replaced with alcohol. Further, auxiliary materials such as pulp juice may be added for the purpose of flavoring. In addition, sugars may be used in combination with syrup, syrup, isomerized saccharide and the like as appropriate.

(Effect of the Invention) As described above, the frozen-resistant jelly obtained by the present invention maintains the elasticity and the shape retention of the jelly, does not cause water separation, is stable to temperature changes, and is free from freeze and thaw. The texture when eating at both is good. The distribution means may be either frozen or refrigerated, and can withstand repeated temperature changes at stores, so that it can be sold in accordance with the sales form.

In addition, the action of the gelling agent due to an acidic component such as fruit juice or the like is hardly reduced by heating, and jelly with various flavors can be produced.

 Next, the present invention will be specifically described with reference to examples.

(Examples 1 to 10) First, saccharides, a gelling agent, and curdlan as a polymer substance having β-1,3-glucan as a main chain were powder-mixed in a composition as shown in Table 1 and then Was added, and the mixture was stirred with a homomixer at 80 ° C. or higher for 3 minutes. When the stirring was completed, the mixture was cooled to 60 ° C. or lower and filled in a cup to obtain a sample.

About the obtained sample, the gel strength reduction rate and the water separation rate were evaluated. The results are shown in Table 1.

 In addition, each evaluation was performed as follows.

(1) Gel strength After storing the sample at 3 ° C, a stress was applied using a rheometer CR-200D (manufactured by Sun Kagaku Co., Ltd.), and the maximum load was measured to determine the gel strength.

(2) Gel strength reduction rate The gel strength reduction rate is a value calculated by the following formula.

Gel strength reduction rate = {(gel strength when refrigerated-gel strength after cold thawing) / gel strength when refrigerated} x 100 (3) Texture The texture when the sample is frozen and when it is thawed is a panel 20 Sampled by name and evaluated comprehensively.

(Examples 11 to 13) Macrophomosilane was used as a polymer having β-1,3-glucan as the main chain, and the composition was as shown in Table 2 and other conditions were the same as in Example 1. A sample was prepared. In addition, the manufacturing method of the macrophomosilane was performed as follows. That is, the strain KA belonging to the genus Macrophomopsis
B55 (Microfabrication Research Contract No. 9366) was pre-cultured for 3 days in a medium having the following composition, and 6 ml of this was mixed with 500 ml of 100 ml of the same composition medium.
The cells were inoculated into an Erlenmeyer flask and cultivated at 25 ° C. for 4 days at 120 rpm.

(Composition) 100 g of glucose 100 g of Pharmamedia 5 g of KH ₂ PO ₄ 1 g of MgSO ₄ · 7H ₂ O 3 g of water Water 1 (adjusted to pH 6 with NaOH) The obtained culture solution was centrifuged at 8000 rpm for 20 minutes.
The cells were removed, and an equal amount of 40% isopropanol was added to the supernatant to precipitate a polysaccharide. This was centrifuged at 10,000 rpm for 5 minutes to obtain a polysaccharide. The obtained polysaccharide was dissolved in water again, and the above operation was repeated to obtain a tasteless, odorless, white highly viscous polysaccharide 0.22.
g was obtained.

The obtained sample was evaluated in the same manner as in Example 1. The results are shown in Table 2.

From the above results, the jelly of the example has a low gel strength reduction rate after cold thawing and shows no water separation. In addition, the texture during freezing is good because there are few ice crystals, and thus it can be said that it has excellent freezing resistance.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09

Claims (1)

(57) [Claims] (1) A freeze-resistant jelly comprising a polymer substance having a main chain of xanthan gum, iota carrageenan, locust bean gum, and β-1,3-glucan.