JP3169573B2 - Jelly production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing jelly, and more particularly to a method for producing jelly which has been imparted with desired preservability by heat sterilization, has no water separation, and has no tongue-like roughness.

[0002]

2. Description of the Related Art Conventionally, heat-sterilized jellies having various preservative properties are commercially available. Usually, when producing this kind of jelly, the jelly solution containing the gelling agent is filled in a container, sealed, heat-sterilized, and then cooled and solidified, thereby easily producing the desired jelly. be able to. On the other hand, recently, a jelly containing micronized cellulose having excellent water retention, shape retention, and texture has been proposed as a jelly having excellent shape retention, elasticity, and excellent texture. JP-A-5-161460). However, in order to impart preservability to the jelly containing the micronized cellulose, according to the conventional method, the micronized cellulose is dispersed in a jelly solution containing a gelling agent, and this is filled in a container, sealed, and heated. In the case of cooling and solidifying after sterilization, the following problems occur. That is, the jelly obtained in this manner causes water separation despite the water retention of the micronized cellulose, and the separated water accumulates on the surface of the jelly, causing the appearance to deteriorate, and the water is opened in the container. The jelly sometimes leaked to the outside at times, and the jelly had a rough texture to the touch and was difficult to eat.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing jelly to which a desired preservability is imparted by heat sterilization, there is no water separation, and there is no tongue rough. .

The inventors of the present invention have conducted various studies to achieve the above object, and as a result, prepared a jelly solution in which micronized cellulose was dispersed using a specific gelling agent, and filled this into a container. It has been found that by sealing and cooling and solidifying, and then sterilizing by heating, the above-mentioned problem is solved, water separation is prevented, and an easy-to-eat jelly free of texture can be produced.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been achieved based on such findings, and the gist of the present invention is to prepare a jelly solution containing a heat irreversible gelling agent and having micronized cellulose dispersed therein. This is a method for producing jelly, which is filled in a container, sealed, cooled and solidified, and then sterilized by heating.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. First, the heat irreversible gelling agent used in the present invention must be one that does not melt jelly at the time of heat sterilization described below, and can be used without particular limitation as long as it satisfies this. Can be exemplified as gellan gum (particularly, a divalent salt such as calcium added thereto). Further, in the present invention, the above-mentioned heat irreversible gelling agent and other gelling agents can be appropriately used in combination. Particularly, when carrageenan is used in combination with gellan gum, soft elasticity is added to the jelly. And a better quality jelly can be obtained.

[0007] The amount of the heat irreversible gelling agent used is 0.1 to 0.
6% by weight (hereinafter simply referred to as%), more preferably 0.1%
It is preferable to use about 5 to 0.4%. If it is less than 0.1%, the water retention capacity of the jelly is weakened, and water separation is likely to occur. Conversely, if it exceeds 0.6%, the gel strength becomes too strong and the jelly becomes difficult to mouth off. Therefore, with the use amount in the above-mentioned range, it is possible to produce jelly having suitable strength and thereby excellent water retention ability, mouth-drying and the like. The amount of the other gelling agent used is 0.01 to 1.0 as a dry weight based on the weight of the product jelly.
%, More preferably about 0.05 to 0.5%.

[0008] The micronized cellulose used in the present invention refers to cellulose obtained by subjecting a cellulose raw material to a chemical treatment such as acid hydrolysis and the subsequent mechanical pulverization treatment.
The average particle diameter is preferably 40 μm or less, more preferably 20 to 40 μm on average. As a result, it is possible to effectively prevent the jelly from separating and effectively prevent the jelly from giving a rough touch.

[0009] The amount of the micronized cellulose used is 0.01 to 1. 1 as a dry weight based on the weight of the product jelly.
It is good to use 0%, more preferably 0.05 to 0.5%. When the content is less than 0.01%, water separation easily occurs in the jelly, and when it exceeds 1.0%, a rough tongue tends to be felt. Therefore, with the amount of use in the above-mentioned range, it is possible to produce a jelly with a suitable water retention and without a rough texture.

As other raw materials, dairy products, fruit vegetables, their juices, other nutrients such as vitamins, acidulants, flavors and the like can be used. Also, if water-soluble dietary fiber such as indigestible dextrin is used in combination with micronized cellulose,
It is suitable as a jelly for replenishing dietary fiber.

Next, a method for producing jelly using these raw materials will be described. In the present invention, first, a jelly solution containing a heat irreversible gelling agent and having micronized cellulose dispersed therein is prepared. The jelly solution is, for example,
It can be prepared by adding water to each of the above-mentioned raw materials and mixing them.However, when heating to a temperature higher than the melting temperature of the heat irreversible gelling agent to be used and using the gellan gum preferably exemplified above, about 80 ° C or more, more preferably about 80 to
Heating at 90 ° C. is desirable in order to increase the solubility of the heat irreversible gelling agent and to appropriately achieve gelation of jelly. Note that the micronized cellulose may be dispersed in water in advance, or may be dispersed with other raw materials added. Dispersion of the micronized cellulose can be appropriately performed under stirring conditions. The heat irreversible gelling agent or another gelling agent used in combination therewith may be used in any form such as a dry powder (including various preparations) or a once liquefied one.

Subsequently, the jelly solution prepared as described above is filled in a container, sealed, and cooled and solidified. In the present invention, it is important that the jelly solution containing the heat irreversible gelling agent and in which the micronized cellulose is dispersed is cooled and solidified before heat sterilization. As described above, when manufacturing jelly, if the jelly solution in which the micronized cellulose is dispersed is heat-sterilized and then solidified by cooling, regardless of the type of gelling agent used, water separation, poor in terms of texture. It becomes jelly, but by adopting the above-mentioned configuration instead, it is possible to prevent water separation, and to obtain jelly free from roughness in the tongue. Conventionally, in the case of jelly production, heat-sterilization is followed by cooling and solidification because, in general, thermoreversible gelling agents are often used. This is because the jelly is melted by heat sterilization.

According to the principle of the present invention, the above-mentioned effects of improving the water separation and tongue feel are achieved. When the jelly solution is cooled and solidified after heat sterilization, the molten jelly flows in the container during heat sterilization. As a result, the micronized cellulose in the jelly undergoes specific gravity separation and locally aggregates, and as a result, water separation occurs from a portion where the micronized cellulose in the jelly is not dispersed, and a portion where the micronized cellulose is locally aggregated. In contrast to the fact that a rough tongue is felt, when heat sterilization is performed after cooling and solidification, it is considered that the micronized cellulose is uniformly dispersed and held in the solidified jelly even during heat sterilization. .

The conditions for cooling and solidifying the jelly solution are not more than the solidification temperature of the thermo-irreversible gelling agent to be used, and the temperature is preferably not more than about 40 ° C. when the above-mentioned gellan gum is preferably used. Rather than rapidly cooling at or below ° C, jelly cools and solidifies under relatively slow conditions of 15 to 35 ° C for 30 to 90 minutes, more preferably 20 to 30 ° C for about 40 to 60 minutes. It is desirable to suitably prevent water separation.

After the jelly solution is cooled and solidified as described above, it is sterilized by heating to produce jelly. Heat sterilization can be performed by a conventional method such as hot water sterilization.
5 to 95 ° C, more preferably 80 to 90 ° C
It may be about 30 minutes, and by adjusting the pH of the jelly to about 3.6 to 4.6 with an acidulant or the like, a jelly that can be distributed at room temperature can be produced.

[0016]

Example 1 0.1 part of micronized cellulose (Abicel, manufactured by Asahi Kasei Corporation) was added to 69.1 parts by weight of water (hereinafter simply referred to as "parts"), and the mixture was heated to about 80 ° C with stirring. Gellan gum powder 0.2 part, calcium lactate 0.1 part,
14.0 parts of indigestible dextrin, 8.5 parts of sugar, 7.5 parts of fruit juice, 0.1 part of fruit flavor liquid and 0.4 part of acidulant
The mixture was added and mixed to obtain a jelly solution. After cooling the jelly solution to about 55 ° C. with cold water, the jelly solution was filled in a 60 cc container, sealed, and allowed to stand in a room at about 25 ° C. for about 40 minutes to be cooled and solidified. Then, this was sterilized with hot water at about 80 ° C. for about 20 minutes to obtain jelly. The obtained jelly (pH of about 3.8) can be distributed at room temperature, water separation is suitably prevented even after two months, and it has a good texture without any rough part when eaten. It was easy to eat. It was also suitable as a nutritional supplement jelly containing a large amount of dietary fiber.

[0017]

Example 2 0.1 part of micronized cellulose (Abicel, manufactured by Asahi Kasei Corporation) was added to 69.0 parts of water, and the mixture was stirred for about 80 hours.
° C, and further add gellan gum powder 0.2
Part, calcium lactate 0.1 part, carrageenan powder 0.1
Parts, indigestible dextrin 14.0 parts, sugar 8.5 parts,
7.5 parts of fruit juice, 0.1 part of fruit flavor liquid and 0.4 part of acidulant were added and mixed to obtain a jelly solution. Jelly was obtained from the jelly solution in the same manner as in Example 1. The obtained jelly (pH of about 3.8) can be distributed at room temperature as in Example 1, is prevented from water separation, has excellent tongue, and is further improved in quality with soft elasticity. It was jelly.

Next, in order to clarify the effects of the present invention,
Table 1 shows the results of comparative experiments performed by the present inventors. Table 1 shows a comparison of the performance of the jelly obtained by the method of Example 1 and the jelly obtained by the method of each of the comparative examples described below. The performance was ++ (very good), + (good), ± for each of the preservability, water retention (degree of prevention of water separation after two months) and texture in each jelly.
(Normal),-(defective),-(extremely poor) were evaluated on a five-point scale.

[0019]

[Comparative Example 1] [Jelly by the conventional method without adding micronized cellulose] 69.2 parts of water was heated to about 80 ° C, and further 0.2 parts of gellan gum powder, 0.1 part of calcium lactate, and Digestible dextrin 14.0 parts, sugar 8.5 parts, fruit juice 7.5
, 0.1 part of a fruit flavor liquid and 0.4 part of an acidulant were added and mixed to obtain a jelly solution. After cooling the jelly solution to about 55 ° C. with cold water, the jelly solution was filled in a 60 cc container, sealed, and immediately cooled to about 2 ° C. at about 80 ° C. without being cooled and solidified.
After sterilizing with hot water for 0 minutes, cool to about 55 ° C once with cold water to match the cooling and solidification conditions with Example 1, and then cool to about 25 ° C.
It was left in a room at about 40 ° C. for about 40 minutes to cool and solidify to produce jelly. That is, a jelly solution was prepared without adding micronized cellulose, which was sterilized by heating and then cooled and solidified to produce jelly.

[0020]

[Comparative Example 2] [Jelly obtained by simply adding micronized cellulose without performing heat sterilization] A jelly solution similar to that in Example 1 was obtained, cooled to about 55 ° C with cold water, and placed in a container having a capacity of 60 cc. After filling and sealing, the mixture was left standing in a room at about 25 ° C. for about 40 minutes to be cooled and solidified to produce jelly.

[0021]

[Comparative Example 3] [Jelly by the conventional method to which micronized cellulose was added] A jelly solution similar to that in Example 1 was obtained, cooled to about 55 ° C with cold water, filled in a 60 cc container, and sealed. And immediately at about 80 ° C for about 20
After sterilizing with hot water for 1 minute, cool to about 55 ° C once with cold water to match the cooling and solidification conditions with Example 1 and then about 25 ° C.
The mixture was left to cool and solidify in room C for about 40 minutes to produce jelly. That is, a jelly solution was prepared by adding micronized cellulose, sterilized by heating, and then cooled and solidified to produce jelly.

[0022]

[Table 1] Comparative experimental example

As is evident from Comparative Example 1, the jelly according to the conventional method without addition of micronized cellulose has the preservability that can be distributed at room temperature and can obtain the desired texture, but becomes violent after two months. The water has separated. On the other hand, in the jelly to which the micronized cellulose is added, when heat sterilization is not performed, the above-mentioned water separation is remarkably eliminated, and a desired texture can be obtained (Comparative Example 2). However, even with jelly to which finely divided cellulose was added, when cooled and solidified after heat sterilization according to the conventional method, water separation was not prevented, and a textured portion with a rough texture was felt (Comparative Example 3). ).

On the other hand, the jelly of Example 1 according to the embodiment of the present invention solves the above-mentioned problems, has a preservability that can be distributed at room temperature, prevents water separation, and has a texture that is tough to the touch. You can get the jelly that you can not feel the part that you put.

[0025]

According to the present invention, a jelly solution in which micronized cellulose is dispersed using a thermo-irreversible gelling agent is prepared, filled in a container, sealed, cooled and solidified, and then sterilized by heating. It is possible to produce a jelly that is excellent in water resistance, prevents water separation, and does not have a textured portion with a rough texture.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-10-234316 (JP, A) JP-A 8-190 (JP, A) JP-A-4-293462 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/06

Claims (2)

(57) [Claims] 1. A jelly solution containing a heat irreversible gelling agent and micronized cellulose dispersed therein is prepared, filled in a container, sealed, cooled and solidified, and then sterilized by heating. Jelly production method. 2. The use amount of the micronized cellulose is 0.01 to
2. The method according to claim 1, wherein the amount is 1.0% by weight.