JP3117738B2 - Manufacturing method of food and drink using gellan gum - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food or drink using gellan gum and a method for producing the same. More specifically, the present invention can freely form jellies having various viscosities according to the purpose, and furthermore, the production process is carried out by a simple operation without the need to maintain a high temperature during the production. It relates to a system which is very suitable for industrialization.

[0002]

2. Description of the Related Art It has been known that gellan gum produces a heat-resistant gel that can withstand retort, and has a good flavor release.
It also has the feature that very high quality jelly can be obtained.

[0003] In order to gel this gellan gum, a method of adding a cation to an aqueous gellan gum system, mixing the cations and then cooling the gel has conventionally been used. However,
Since the gellan gum aqueous system lowers in fluidity at 85 ° C. or lower and gels, it is necessary to carry out cation treatment while maintaining the gellan gum aqueous system at a high temperature and maintaining fluidity.

[0004] Therefore, the gellan gum aqueous system is irreversibly gelled inside pipes and the like unless it is maintained at a high temperature, and does not dissolve even when reheated. Equipment for that purpose is required, and naturally, the required amount of energy is high, and industrial treatment has a major problem. In addition, since the conventional method has temperature restrictions as described above, the type of gel to be produced is forced to enter a certain limit frame, and a variety of gels having various viscosities and properties can be obtained. It cannot be freely prepared as desired.

In recent years, a method using an acid instead of a cation has been developed (Japanese Patent Application Laid-Open No. Sho 62-126942).
In this method, since the acid addition needs to be performed while the aqueous gellan gum system is kept fluid, the aqueous system must be maintained at a high temperature as in the above-mentioned conventional method.

As described above, in the conventional method, no particular attention has been paid to the raw material water itself for preparing the aqueous system of gellan gum, and it is a major premise that the raw material water is used without treatment. Therefore, it is a technical level in the industry that there is no idea of performing a special treatment on the raw water itself, rather than removing cations from the raw water.

[0007]

As described above, it has been known that gellan gum produces a heat-resistant gel that can withstand retort. It is also characterized by good flavor release and very high quality jelly. However, its features are rather disadvantageous. That is, it is not redissolved even when heated, so that it does not come out if it hardens in a container, and if it hardens in a pipe, it must be disassembled and cleaned. Further, when producing a drink containing jelly, it was necessary to cool and gel the preparation liquid containing gellan gum to cut or break it. Further, the conventional method has not been able to freely produce a variety of gels or jellies.

[0008]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, but as a result of various studies, the desired object could not be achieved by a simple modification of the conventional method. In light of this, it was recognized that a major change in thinking was needed.

Attention was paid to cations which were conventionally required for gelling gellan gum. In preparing a gellan gum aqueous system, raw water from which cations had been removed was used in a completely reverse manner to the prior art. A novel useful finding was that even a gellan gum solution having a high concentration did not gel even when cooled to 35 ° C. This greatly exceeds the conventional technical level that gellan gum aqueous systems gel unless they are heated and maintained at 85 ° C. or higher.

Next, cations are added and mixed in the gellan gum aqueous solution thus prepared, which exhibits a sol state even at a low temperature, for example, in the form of an organic acid salt, and when this is cooled, excellent gelation is performed. I discovered it for the first time. According to this method, the gellan gum aqueous system keeps the sol state at almost normal temperature, so that it is not necessary to heat and maintain the pipes, containers and other equipment as in the conventional method, and the temperature decreases somewhat during the process. However, it did not gel, so that it was possible to work in a flow manner, and it was confirmed that it was very suitable for mass production and industrialization.

On the other hand, according to the present method, the gellan gum aqueous solution, the organic acid salt solution, and the mixture thereof can be freely controlled at any temperature including low temperature.
It was confirmed that various types of gelation were possible, and that jelly which could not be prepared by the conventional method could be prepared. Furthermore, according to the present method, since low-temperature treatment became possible for the first time, flavors and volatile components could be used freely, and it was confirmed that even more excellent flavor products, spice products, etc. could be prepared. Based on the new knowledge of
Finally, the present invention has been completed. Hereinafter, the present invention will be described in detail.

As described above, gellan gum forms a strong gel in the presence of cations. The present invention utilizes this feature in reverse, and a solution in which gellan gum is completely dissolved in raw water containing no cation (cation) is cooled in advance by a plate sterilizer. Cooling is preferably performed at less than 50 ° C. On the other hand, when the temperature is lower than 35 ° C., the set time is too short, so that it is difficult to obtain a jelly having a good texture. 35 ° C even if gellan gum concentration is 1% when cation is not included
But it does not gel. After that, it is transferred to a storage tank with a stirrer, and for the first time, a cation solution composed of salts such as various organic acids is mixed to lower the gelation temperature of the gellan gum at a cation concentration lower than that of gellan gum. Occurs. Gellan gum usually starts to gel by the presence of cations at 30 to 40 ° C., and gels even at 40 ° C. or higher if the cation concentration is high. The strength of the gel changes depending on the cation concentration. However, if the cation concentration is too low, the gel dissolves during the subsequent sterilization and gels again upon cooling, so that the desired jelly solution cannot be obtained. For example, in the case of calcium concentration, 80 ° C., 20 to 30
More than 50 ppm, 115 ° C, 20
If sterilization is performed on the order of minutes, 200 ppm or more will be required.

In the present invention, raw water from which cations have been removed is used. At this time, it is preferable to completely remove the cations. However, it is sufficient to remove the cations as much as possible. Generally, a hardness of 1 or less is preferred.
As the water from which cations have been removed, deionized water obtained by treating water with an ion-exchange resin or the like, distilled water, or any other water from which cations have been removed can be used.

Since the gellan gum aqueous solution prepared using such raw water does not contain cations, it does not gel even at a low temperature of, for example, 35 ° C. Therefore, it is not necessary to heat piping and other equipment to a high temperature, and the gellan gum aqueous solution can be freely transferred in a sol state or stored in a storage tank, which is particularly suitable for industrialization.

In the present invention, cations are added to an aqueous gellan gum solution and mixed to cause gelation. As a cation source, alkali (earth) metal salts of organic acids and inorganic acids, their contents, Foods and drinks such as seasonings, dairy products, spices, fruit juice, vegetable juice, etc. can be used as appropriate. Among them, preferred examples include alkaline earth metal salts (calcium lactate, calcium gluconate, magnesium chloride, calcium chloride, etc.), and calcium salts of organic acids are particularly advantageous industrially. At this time, not only a cation source but also a raw material necessary for production of the intended jelly-like food or drink may be appropriately added.

When the mixing temperature reaches the gelling temperature, gelation starts. Although there is an upper limit, the higher the calcium concentration at this time, the stronger the gel is produced, and the lower the concentration, the more easily the gel is dissolved upon reheating. However, the lower the flavor release, the better and the better the taste. Here, “more than necessary” refers to a concentration that does not dissolve by heat applied during reheating after gelation. If the temperature is too low, the gel will be solubilized and will form a very strong gel when the temperature returns to room temperature.

The temperature of the solution to be mixed is lowered in advance so that the mixing temperature becomes lower than the gelation temperature of the concentration when the concentration of the cation exceeds a specified value. At this time, if the temperature of the gellan gum is lower, the viscosity is high and fine jelly is increased, and if the cation solution is further lowered, the jelly solution has a crisp texture. Also, if the mixture is mixed to increase the temperature after mixing, a soft and large jelly is generated, so that it becomes a drink jelly, and on the contrary, it is made lower and the mixing speed is increased, so that a source-like solution is formed. .

As the stirring speed is increased, the size of the gel becomes smaller and the gel becomes a jelly solution containing fine jelly. By further increasing the stirring speed, the jelly collapses completely and becomes a highly viscous solution, and if it is applied to sauces etc., it has an unprecedented dry texture without stickiness,
You can make an entirely new flavor sauce. Also, if the stirring speed is reduced, the jelly becomes large and the texture becomes like jelly. Once stopped and stirred, a larger jelly is formed and the texture is reduced.

If locust bean gum, xanthan gum and carrageenan are mixed individually or in combination with each other, not gellan gum alone, the texture can be improved from a crunchy texture to a gelatinous elastic texture with less water separation. .

According to the present invention, the viscosity and the state of the gel can be freely changed by various factors. For example, even if the stirring speed is simply changed, various types of jelly can be obtained as shown in Table 1 below. can get.

[0021]

[Table 1]

As described above, according to the present invention, various viscosities,
Gel foods having a size and a shape can be freely manufactured, for example, from hard jelly to very soft sauce. Non-limiting examples thereof include: confectionery jelly (which may have a filling therein), side dish jelly (which may have a filling therein), jelly drink, dressing, Sauces, mayonnaise, spices and other foods and drinks that exhibit a hard gelled jelly or a soft semi-solid or even drink form. )

Hereinafter, the present invention will be further described with reference to examples.

[0024]

Embodiment 1 FIG. Coffee jelly drink 0.2 parts of gellan gum and 15 parts of granulated sugar are powder-mixed and added to hot water of 95 ° C. with stirring to completely dissolve. The mixture was filtered through 20 mesh, and 20 parts of water was added to the filtrate. At this time, the temperature of the water to be added was previously adjusted to about 45 ° C. This is designated as solution A. On the other hand, calcium lactate 0.2
And 1 part of sugar were mixed by powder and completely dissolved in hot water at 95 ° C. 50 parts of coffee extract was added to the mixture and the temperature of the solution was adjusted to 3
The temperature was adjusted to 5 ° C. This is designated as solution B. When the solution A is gradually added while the solution A is gently stirred, gelation occurs at about 40 ° C. Further, the solution B is added and mixed thoroughly. Finally, flavor is added as needed, and water is added to make 100 parts.

The thus-prepared mixture is in the form of a mixture of broken jelly and coffee liquor, and has extremely good fluidity, so that it can be easily filled in a container and sterilized. In addition, the texture has become a completely new beverage never before.

Of course, by further adding a coffee extract to this drink jelly solution, it becomes easier to drink, and if milk is added instead of coffee, an unprecedented coffee milk jelly can be obtained.

[0027]

Embodiment 2 FIG. Non-oil dressing] Powder mix 0.3 parts gellan gum and 1.5 parts granulated sugar
Dissolve completely in hot water with stirring. The mixture was filtered through 20 mesh, and 50 parts of water was added to the filtrate. At this time, the temperature of the water to be added was previously adjusted so that the liquid temperature was about 45 ° C. This is designated as solution A.

On the other hand, 7 parts of granulated sugar, fermented seasoning 1.
5 parts, citrus juice 3 parts, brewed vinegar 0.8 parts, salt 3 parts,
Dissolve and mix 0.2 part of chemical seasoning with 40 parts of water.
Adjust the water temperature to 25 ° C. as for the solution. This is designated as solution B. The solution A is stirred at a high speed, and the solution B is gradually added thereto by a pump. At this time, the temperature of the mixed solution was about 4
When the temperature falls to 0 ° C., gelation occurs, but the mixture is immediately collapsed due to stirring, and apparently the viscosity of the mixed solution increases. Finally, add the flavor as needed, add water and add 100
Department.

[0029] Since the thus-prepared liquid does not gel again, it can be easily sterilized, and a very fresh and fragrant non-oil lemon dressing can be obtained.

[0030]

Embodiment 3 FIG. Yogurt jelly drink] 0.1 part gellan gum, 0.1 part locust bean gum, 0.1 part xanthan gum, 0.1 part carrageenan and 5 granulated sugar
Parts were mixed with powder and added to 38.6 parts of hot water of 95 ° C. while stirring to completely dissolve. Filter through 20 meshes and add 15 parts of water to the filtrate. At this time, the temperature of the water to be added was previously adjusted to about 45 ° C. This is designated as solution A.

On the other hand, 0.2 part of calcium lactate and 1 part of sugar were powder mixed and completely dissolved in 3.8 parts of hot water at 95 ° C. Forty-five parts of a mixed solution obtained by mixing a yogurt solution stabilized with pectin and fruit juice were added, and the temperature of the solution was adjusted to 25 ° C.
This is designated as solution B.

While slowly stirring the solution A, the solution B is gradually added, and the solution B is completely mixed. At this time, if the stirring is stopped once and then the mixture is left to stand, stirring, a jelly having a larger soft texture can be obtained.

The thus-prepared preparation becomes a softer and more elastic jelly than that of gellan gum alone.
By adding 50 parts of the B solution to the mixture, the jelly and the yogurt liquid are mixed and filled in a container and sterilized.

[0034]

According to the present invention, a completely new two-component process using cation-removed water which far exceeds the state of the art and then treating with cations is employed, thereby making it possible to reduce the conventional method. It is possible to process at extremely low temperatures, resulting in lower energy costs, continuation of processing, industrial mass processing for the first time, higher safety, and a significant contribution to labor. Things.

In addition, according to the present invention, since the treatment temperature range is greatly expanded, various types of jelly-like foods and drinks can be freely produced, and development of new types of foods and drinks which have not been known so far is greatly promoted. You can expect.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/05-1/09 A23L 1/24 A23L 2/52

Claims (5)

(57) [Claims] 1. A solution in which gellan gum is completely dissolved in raw water from which cations have been removed as much as possible, and cooled and prepared in advance. On the other hand, a cation solution is separately prepared and the cation concentration is reduced. Producing a food or drink using gellan gum, wherein a cation solution is added to the gellan gum solution and mixed into a sauce at a temperature lower than the gelling temperature of gellan gum while stirring at a high speed of 370 rpm or more. Law. 2. The method according to claim 1, wherein an organic acid salt is used as a cation source. 3. The method according to claim 2, wherein the cation used is a calcium ion. 4. A sauce-like food or drink produced by the production method according to any one of claims 1 to 3. 5. The sauce-like food or drink according to claim 4, wherein the sauce-like food or drink is a dressing or a jelly drink.