JP3469531B2 - Method for producing gel food and method for producing base for gel food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a gelled food in which an edible plant such as fruits or vegetables is dispersed in a uniform gel of LM pectin. The present invention also relates to a method for producing a gel food base, which can be mixed with a divalent metal ion-containing material such as milk to prepare a gel food in which an edible plant is dispersed in a uniform gel of LM pectin.

[0002]

2. Description of the Related Art Conventionally, a gelled food product containing fruits has been produced in which LM pectin gel is interspersed with fruit pieces such as apples or peaches. In addition, a gel food base in which a pouch container is filled with LM pectin and fruit pieces and sealed is commercially available. The gel food is prepared by mixing the commercially available base with a calcium ion-containing substance such as milk.

The present inventor also produced a gelled food product containing blueberries by adding heat-sterilized blueberry pulp, which is a commercially available raw material for confectionery, to an LM pectin solution and then adding milk to gel. This gel-like food had a uniform gel and had a good appearance, but had a weak blueberry flavor. Therefore, instead of raw blueberry, which has a stronger flavor than the heat-sterilized product, a gelled food containing blueberries was produced.
This gel-like food had a good blueberry flavor, but the gel was not uniform and had a fluffy appearance, which was unsatisfactory. As far as the present inventor knows, no method has been proposed for producing a gelled food product containing fruits, in which raw fruits and LM pectin are used as raw materials, which have good fruit flavor and uniform LM pectin gel.

[0004]

The object of the present invention is to provide an LM
It is an object of the present invention to provide a method for producing a gelled food product in which an edible plant such as fruits having excellent flavor is dispersed in a uniform gel of pectin. Another object of the present invention is to provide a method for producing a gel-like food base, by which the above-mentioned gel-like food can be prepared only by mixing with a divalent metal ion-containing material such as milk.

[0005]

Means for Solving the Problems The present inventors have made extensive studies and found that when a mixture of raw blueberry and LM pectin solution is mixed with a divalent metal ion-containing material such as milk, gelation occurs rapidly, and a small gel is formed. It was found that many gels were formed, and the gel became a fluffy gel as a whole. When this gel was analyzed, it was confirmed that the acidity and the amount of methanol increased, so it is considered that the pectinesterase in raw blueberry decomposes the ester bond of LM pectin, the reactivity of LM pectin is improved, and the gel becomes a fluffy gel. To be

As a result of further studies by the present inventor, raw blueberries were heat-treated at 60 ° C. to 70 ° C. for 5 minutes to 30 minutes, and then the blueberries were mixed with the LM pectin solution, We have obtained a gelled food containing a uniform gel of LM pectin and a blueberry with a good flavor. Therefore, the gist of the present invention is a method for producing a gelled food by gelling an LM pectin (low methoxyl pectin) solution and an edible plant in the presence of a divalent metal ion, wherein the edible plant is The temperature of edible plants is 6
A method for producing a gel food, which comprises using a heat-treated edible plant obtained by holding at 0 ° C to 70 ° C for 5 minutes to 30 minutes.

[0007] Another aspect of the present invention is to provide an LM for preparing a gelled food by mixing with a divalent metal ion-containing material.
A method for producing a gel-like food base containing a pectin solution and an edible plant, the method comprising: obtaining the edible plant by maintaining the temperature of a raw edible plant at 60 ° C to 70 ° C for 5 minutes to 30 minutes. And a heat-treated edible plant as described above.

Another aspect of the present invention is a method for producing a gel-like food, wherein the edible plant in the method for producing a gel-like food or a method for producing a gel-like food base is a fruit. Alternatively, it is a method for producing a gel-like food base.

Homogenates containing pectin, etc.
Treatment with a mixture of enzymes such as galactanase,
A method for gelling or thickening a homogenate or the like by performing a treatment for causing a pectinesterase essentially having no pectin depolymerase to act and an enzyme inactivating treatment in the presence of calcium ions is known (Special Table Flat 11-5
11330 publication). However, this method is based on the technical idea of modifying the pectin in the homogenate or the like with an enzyme to gel or thicken the homogenate or the like, and the technical idea is different from the present invention in which the LM pectin is not modified. .

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION (Method for producing gelled food) The gelled food referred to in the present invention is a food in which edible plants are dispersed in a uniform gel formed by the reaction of LM pectin and divalent metal ions. is there. The present invention is a raw edible plant or raw chilled or frozen edible plants (hereinafter, raw edible plants) after heat treatment by holding at 60 ℃ ~ 70 ℃ 5 minutes ~ 30 minutes, The point is that by mixing with a LM pectin solution, it is possible to produce a gelled food product in which edible plants with a good flavor are dispersed in a uniform LM pectin gel.

Examples of raw edible plants include fruits, leaves, stems, rhizomes or roots of the plants. This raw edible plant can be left as a whole or shredded,
It may be used as an edible plant piece, an edible plant puree, or an edible plant juice which has been subjected to a processing treatment such as a grinding treatment or a squeezing treatment. In particular, when using edible plant pieces, the texture can be maintained well.

The present invention achieves a remarkable effect when fruits are used as raw edible plants. As fruits, citrus fruits such as oranges, oranges, grapefruits and lemons, berries such as strawberries, blueberries, cranberries and raspberries, apples, bananas, kiwifruits,
Examples include grapes, peaches, pineapples and plum fruits.

In the present invention, raw edible plants are heat-treated. This heat treatment uses a heating method such as hot water dipping or steaming treatment, and the raw edible plant is heated at 60 ° C to 70 ° C for 5 hours.
It is performed by holding for 30 minutes to 30 minutes. by this,
It is possible to produce a gelled food product in which an edible plant having a good flavor is dispersed in a uniform gel of LM pectin. Heating temperature is 60 ℃
If it is less than the range, the gel tends to be non-uniform. On the contrary 70
When the temperature is higher than 0 ° C, the flavor of the edible plant tends to be altered or reduced, and when the edible plant is a solid substance, its texture tends to be softened. Further, if the heating and holding time is less than 5 minutes, the LM pectin gel may become nonuniform, and if the heating and holding time is longer than 30 minutes, the flavor of the edible plant may be altered or reduced, When the edible plant is a solid substance, its texture tends to be softened. The amount of the heat-treated edible plant is 5% by weight to 50% by weight, and further 10% by weight with respect to the total amount of the gelled food, considering the flavor, appearance and texture of the finally obtained gelled food.
It may be about 20% by weight.

Next, the heat-treated edible plant and the LM pectin solution are mixed to prepare a raw material mixture. In the LM pectin solution, the amount of LM pectin is 0.3% by weight to 3.0% by weight, and further 0.6% by weight to 1.2% by weight, based on the total amount of the gelled food product finally obtained. It is good to mix it like this. As a result, it is possible to produce a gel-like food product having a smooth texture, a smooth texture, and a smooth and smooth throat without a fluffy feeling.

The above raw material mixture includes sugars such as sucrose and trehalose, sugar alcohols such as sorbitol,
Flavor, pigment, citric acid, ascorbic acid, phytic acid, organic acids such as gluconic acid, or organic acid salts such as sodium citrate, sodium metaphosphate, dietary fiber, etc. You may adjust flavor, texture, etc. In particular, by adding sodium metaphosphate to the raw material mixture, a gelled food having a more uniform LM pectin gel can be obtained. The amount of sodium metaphosphate is 0.05% by weight to 0.5% by weight, and further 0.1% by weight, based on the total amount of the gelled food product finally obtained.
It is preferably about 0.3% by weight.

Then, divalent metal ions such as calcium ions or magnesium ions are allowed to exist in the raw material mixture to gel the raw material mixture. In order to allow the divalent metal ion to exist in the raw material mixture, the causative substance of the metal ion may be added. For example, in the case of calcium ions, a calcium-containing raw material such as calcium powder obtained by crushing egg shells, cow bones, oyster shells, milk, yogurt, or a soft drink containing calcium powder may be added to the raw material mixture.

The amount of the divalent metal ion in the raw material mixture is an amount capable of gelling the raw material mixture. This amount is LM
It is determined by the correlation with the amount of pectin. For example, the amount of LM pectin relative to the total amount of the gelled food finally obtained is 0.
When it is 6% by weight to 1.2% by weight, the divalent metal ion concentration is 250 ppm by weight or more, and further 275 ppm by weight.
˜325 ppm by weight is preferred. This amount is
This corresponds to that the gelled food contains 35% by weight to 65% by weight of milk. When the divalent metal ion concentration is the above amount, a gelled food having a uniform elastic gel can be obtained.

As described above, a gel-like food product in which edible plants having a good flavor are dispersed in a uniform LM pectin gel can be obtained. When the edible plant is in a solid state, its texture can be maintained well. Further, this gel food may be subjected to heat sterilization treatment to be provided as a preservable gel food.
If it is a gel food having a pH of 5 or less, and further 4.5 or less, it is subjected to heat sterilization treatment under the conditions of 80 ° C. to 100 ° C. for 15 minutes to 60 minutes, and at room temperature for 1 month or more, further 6 months. It can be saved.

(Method for producing gel-like food base) The gel-like food base is a uniform gel formed by the reaction of LM pectin and a divalent metal ion, and has an edible property with a good taste and texture. It is a material for preparing a gelled food containing a plant. This gel-like food base is obtained by mixing a LM pectin solution with a heat-treated edible plant obtained by holding a raw edible plant at 60 ° C. to 70 ° C. for 5 minutes to 30 minutes.

The amount of the heat-treated edible plant in the gel food base is 5% by weight to 30% by weight, and further 10% by weight to 20% by weight based on the total amount of the gelled food product finally obtained.
It is preferable to mix them in such a manner that the weight% is obtained. Particularly when a solid edible plant is used, a gel-like food product having a good texture balance between the solid matter and the gel can be prepared.

The amount of the LM pectin solution to be added to the gel food base is 0.3 to 3.0% by weight of the LM pectin based on the total amount of the finally obtained gel food.
Furthermore, it is preferable to mix it so as to be 0.6% by weight to 1.2% by weight. As a result, it is possible to obtain a uniform, gel-like food that is elastic and has a smooth and smooth texture.

If necessary, saccharides, sugar alcohols, organic acids and organic acid salts may be added to the gel food base for the purpose of adjusting flavor or pH, and sodium metaphosphate is particularly preferable. Is preferable in that a gelled food product having a uniform LM pectin gel can be obtained. The amount of sodium metaphosphate added is 0.05% by weight to the total amount of the gelled food product finally obtained.
It is preferable to add it to the base in an amount of 0.5% by weight, more preferably 0.1% by weight to 0.3% by weight.

The gel-like food base may be provided as a preservable gel-like food base after being filled and sealed in a sealed container such as a synthetic resin pouch or a molding container and subjected to heat sterilization treatment if necessary. . According to this gel food base, it is possible to easily prepare a gel food in which an edible plant having a good flavor is dispersed in a uniform gel of LM pectin.

To prepare a gel-like food using the gel-like food base, first, the divalent metal ion-containing material such as milk and yogurt and the gel-like food base are put into a container having an arbitrary shape, and then a spoon or the like. Mix evenly using the above equipment. As a result, the mixture of the gel food base and the divalent metal ion-containing material gels over time, and a gel food is obtained.

[0025]

Example 1 10 parts by weight of crushed raw blueberry obtained by crushing raw blueberry fruits so as to leave a solid substance in a bag made of synthetic resin, sealed and put in hot water at 68 ° C.
After the temperature of the crushed blueberry product in the container reached 60 ° C., the temperature was maintained for 15 minutes to obtain 10 parts by weight of the heat-treated crushed blueberry product. 10 parts by weight of this crushed blueberry, 67.6 parts by weight of water, 1.5 parts by weight of LM pectin solution, 20 parts by weight of sucrose, 0.4 parts of sodium metaphosphate
The mixture was mixed with 0.5 part by weight of citric acid to obtain 100 parts by weight of a raw material mixture. Next, 100 parts by weight of the mixture is filled in a synthetic resin molding container, and then commercially available milk 1
00 parts by weight was added to the container for gelation, the container opening was sealed with a lid, and sterilized with hot water under conditions of 80 ° C. for 15 minutes to obtain 200 parts by weight of milk jelly containing blueberry pulp.

The milk jelly containing the pulp of the blueberries was stored at room temperature (25 ° C.) for 24 hours, and then the container was opened, and the state of the gel in the container was examined. As a result, the gel was uniform and no fluffy parts were found. When the above milk jelly was eaten, the gel had a smooth texture, elasticity and a smooth throat. The flavor of blueberry was also good, and the solid feeling was also maintained well.

[0027]

Example 2 20 parts by weight of a crushed product of heat-treated blueberries obtained in the same manner as in Example 1, 58.2 parts by weight of water, 1.5 parts by weight of LM pectin, 20 parts by weight of sucrose, sodium metaphosphate. 0.1 part by weight and 0.2 part by weight of citric acid were mixed, and the mixture was filled and sealed in a heat-resistant synthetic resin bag. Next, the synthetic resin container is immersed in hot water under conditions of 80 ° C. for 15 minutes for heat sterilization treatment, and the heat sterilized blueberry-containing milk jelly base 100 is used.
Parts by weight were obtained.

The milk jelly base was stored for 1 month at room temperature (25 ° C.), and then the bag was opened to remove the base 10
0 parts by weight and 100 parts by weight of commercially available milk are put in a cup-shaped container, mixed with a spoon, and refrigerated for 30 minutes in a refrigerator,
200 parts by weight of milk jelly containing blueberries was prepared. The gel of this milk jelly with blueberries was uniform, and no fluffy parts were seen. When I ate this milk jelly, the gel was smooth and had moderate elasticity and a smooth throat. In addition, the flavor of blueberry was good, and the texture was a solid texture.

[0029]

Comparative Example 1 200 parts by weight of milk jelly containing blueberry fruits in a container was produced in the same manner as in Example 1, except that the crushed raw blueberries were mixed with the LM pectin solution as it was. Then, when the container was opened and the gel state of milk jelly was observed, it was a fragile and weak gel, and more water was released than the product of Example 1. When this milk jelly was eaten, Example 1
Compared to the product, the gel had almost no elasticity and was easily broken.

[0030]

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a gel food in which edible plants such as fruits and vegetables having a good flavor are dispersed in a uniform LM pectin gel. Further, it is possible to manufacture a gel-like food base which allows the above-mentioned gel-like food to be easily prepared.

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Claims (3)

(57) [Claims] 1. LM pectin (low methoxyl pectin)
A method for producing a gel food by gelling a solution and an edible plant in the presence of a divalent metal ion, wherein the edible plant has a product temperature of 60 ° C to 70 ° C at 5 ° C. A method for producing a gel-like food, which comprises using a heat-treated edible plant obtained by holding for 30 to 30 minutes. 2. A method for producing a gel food base containing an LM pectin solution and an edible plant for preparing a gel food by mixing with a divalent metal ion-containing material, wherein the edible plant comprises: , The temperature of raw edible plants 60 ℃ ~ 70
A method for producing a gel-like food base, which comprises using a heat-treated edible plant obtained by holding at 5 ° C. for 5 to 30 minutes. 3. The method for producing a gel food according to claim 1, wherein the edible plant is a fruit, or the method for producing a gel food base according to claim 2.