JP3442438B2 - How to improve jelly texture - Google Patents

Description

Description: BACKGROUND OF THE INVENTION The present invention relates to the production of jelly by adding trehalose and a thickening stabilizer.
A method for improving the texture of jelly. In this invention, jelly is fruit jelly, pudding, mousse, bavarois, layer cheesecake, soft yogurt, hard yogurt, fresh cheese,
Konjac, gummy candy, whipping jelly, etc. [0002] As typified by puddings and jellies, gel foods are rapidly growing as desserts due to the westernization of their eating habits, and their tastes may increase in the future. Does not seem to decrease. Therefore, the production of such raw materials for gel food has been expanded year by year, and the quality has been improved to this day. Raw materials for such gel foods are gelatin, which is a protein, carrageenan, which is a polysaccharide, and agar. Products such as carboxymethylcellulose and methylcellulose, and whey minerals (JP-A-1-26276).
0) is known. [0003] Even if the above-mentioned substances are added to improve the texture of jelly, the effect thereof is not sufficient, and problems such as water separation and viscoelasticity have arisen. There is a demand for the appearance of large additive substances. Means for Solving the Problems As a result of intensive studies to solve the above problems, the texture of jelly is strongly improved by adding trehalose to the jelly to which natural gum is added. The inventors have found out that the present invention has been completed by conducting further tests. That is, the present invention is characterized by improving texture by adding trehalose and a thickening stabilizer to jelly. Trehalose, also called mushroom sugar, is contained in mushrooms and has been eaten by humans for many years, and is a sugar that is widely found in nature in molds, yeasts, red algae, insects and the like. It is a disaccharide having a sweet taste that is mild and has a low sweetness of 1/3 to 1/5 as compared with sucrose. Even if the amount of addition is increased, the influence of the sweetness is small. Foods are applied as a sweetener having low cariogenicity, anti-cariogenicity, and a bifidobacterium growth promoting effect as a novel food material (Japanese Patent Laid-Open No. 63-24 / 1988).
0758), and addition of a predetermined amount of trehalose to a water-containing food material or beverage can suppress denaturation of protein in the food material or beverage (Japanese Patent Application Laid-Open No. 2-503864). There is no example applied to improvement. In the present invention, trehalose is α, α-
It contains one or more of trehalose and α, β-trehalose. Examples of the thickening stabilizer include locust gum, guar gum, tamarind, carboxymethyl cellulose, methyl cellulose and the like. Trehalose is preferably added in an amount of 0.01 to 20 parts with respect to 100 parts of the raw material (parts by weight, the same applies hereinafter).
01 to 10 parts is more preferred. The amount of the thickening stabilizer added is
Preferably, it may be 0.01 to 2.0 parts. The method of addition, order, timing, mixing method, and the like are not particularly limited, and another modifier, for example, an elasticity enhancer such as milk protein may be appropriately compounded. Hereinafter, the effects of the present invention will be described more specifically with reference to examples. Example 1 Carrageenan and locust bean gum were dissolved in 100 parts by weight of water in boiling water of 70 ° C. or more according to the formulation shown in Table 1, and then trehalose was added. Dissolve for 10 minutes, fill the container, leave it in the refrigerator overnight,
The texture of jelly was examined. [Table 1] Jelly texture A Texture B excellent in uniform viscoelasticity B The cut surface is not uniform C The cut surface is slightly non-uniform Example 3 Liquid A Strawberry juice 10.0 parts Xanthan gum 0 0.3 parts citric acid 0.1 parts trehalose 0.2 parts water and 50.0 parts of water and strawberry juice are added to xanthan gum and trehalose. After dissolution, citric acid (crystal) is added and heated to 95 ° C.
Water-cool to 30 ° C. Solution B Sugar 18.0 parts LM pectin 1.8 parts Casein Na 1.0 parts Gelatin 3.0 parts Locust bingham 0.8 parts Make up to 50.0 parts with water. Sugar, LM pectin, sodium caseinate, gelatin, and locust bingham are added to water, sterilized by heating to 95 ° C, and cooled to 30 ° C. Whip 50 parts of solution B,
When 50 parts of the liquid were mixed together, a whipping jelly which did not separate from water and had a good flavor release was obtained. Example 4 Konjac powder 3 parts Tamarind gum 0.1 Trehalose 2 Calcium hydroxide 2 Water 93 3 parts of konjac powder was dispersed in 80 parts of water, left for 2 hours, and then trehalose was added to the remaining 13 parts of water. Suspend, add tamarind gum and calcium hydroxide and mix well. After mixing, molding in a mold and leaving for 2 hours,
Heat in hot water at 90-95 ° C for 20 minutes and leave to cool overnight. The konjac obtained in this way is
The moldability is superior to the one without trehalose, and the finished product is not thinned and has a bitter taste.
It had a mild flavor and konjac without astringency. Example 5 Sugar 20.0 parts Gellan gum 0.2 Carrageenan 0.04 Guar gum 0.02 Trehalose 1.0 Grapefruit juice 10.0 Tartaric acid 0.2 Make up to 100 parts with water. Sugar, trehalose, gellan gum, carrageenan, and guar gum were added to water, dissolved at 80 ° C, grapefruit juice was added, and the mixture was filled in a cup, sterilized at 85 ° C for 30 minutes, and cooled with water. The fruit jelly obtained in this manner was a fruit jelly having a smooth texture without water separation and an excellent juiciness. Example 6 Sugar 12 parts skim milk powder 4 Gellan gum 0.1 LM pectin 0.1 Carrageenan 0.2 Carboxymethyl cellulose 0.1 Trehalose 1 Water made up to 100 parts with water, sugar, dedusting, gellan gum, LM pectin , Carrageenan, carboxymethylcellulose and trehalose were added, and the mixture was heated and dissolved at 75 ° C., filled in a cup, and cooled. The pudding thus obtained was a pudding with a smooth tissue and a pronounced milk flavor without water separation without using sodium salts such as sodium metaphosphate and trisodium citrate.

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Claims (1)

(57) [Claims] [Claim 1] As trehalose and a thickening stabilizer , low
Cast bean gum, guar gum, tamarind gum, cal
Boxy methyl cellulose, methyl cellulose, carragey
Nan, konjac flour, xanthan gum and LM pectin
A method for improving the texture of jelly, which comprises adding one or more of the following .