JP3563330B2 - Acid sol food containing granular food and method for producing the same - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to beverages, dressings, sauces and other acidic sol foods, for example, gel-like granular foods such as jelly or the like, or citrus fruits, turbid juice, small-cut fruits and vegetables, and sesame. Seeds such as seeds, spices such as pepper, and granular foods such as pulp and fiber are uniformly dispersed, and the method for producing long-term stable acidic sol foods containing granular foods does not precipitate or float even after long-term storage. Things.
[0002]
[Prior art]
Conventionally, as an acidic sol-like food containing granular foods, beverages mixed with cut jelly, citrus fruits, fruit cuts, etc. in drinks, dressings containing granular foods such as roasted sesame, spices, sauces, etc. Is commercially available. Because of the large specific gravity of these granular foods, they settle to the bottom of the container during storage, and when eating or drinking, consumers must shake the container to disperse the granular food and use it. However, the fact that the granular food precipitates at the bottom when placed in a transparent container has a problem that the appearance is poor and the commercial value is inferior.
[0003]
As a method for solving these problems, for example, JP-A-5-3773 discloses a method for producing a granular food-containing beverage in which granular food is dispersed in a beverage solution. 0.03 parts of deacylated gellan gum or 0.01 to 0.04 parts of a polysaccharide to which κ-carrageenan is added and 0.01 to 0.06 parts of soluble calcium are added and dissolved, and the viscosity of the beverage solution is further increased. Is adjusted between 7 and 90 cps. However, this beverage has a dispersing effect on a spherical gel or the like having a relatively large particle size of about 4 to 5 mm in diameter, but has a dispersing effect on a granular food having a small particle size of about 1 to 20 μm such as cloudy juice. The effect was not enough.
[0004]
In addition, to prevent the granular food from settling at the bottom of this container, that is, to disperse the granular food, there is an acidic sol food with a very high viscosity, but it has poor mouth dissolution and impairs the flavor of the raw material. Was. There is also a method of gelling the whole with a gelling agent such as carrageenan. However, it is difficult to uniformly disperse the granular food, and it is also difficult to sterilize after filling the container.
Therefore, there has been a demand for an acidic sol-like food containing a granular food which can be uniformly dispersed from a particle having a large particle size to a granular food having a small particle size without excessively increasing the viscosity.
[0005]
[Problems to be solved by the invention]
The present invention has been developed in view of the above circumstances, and an object of the present invention is to provide an acidic sol-like food containing a granular food which can be uniformly dispersed from a food having a large particle size to a granular food having a small particle size. And
[0006]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in view of the above-mentioned problems of the prior art, and found that the acidic sol food contains deacylated gellan gum, ι-carrageenan, and a soluble calcium salt, so that the mouth dissolves well. It has been found that the granular food can be uniformly dispersed from a large particle having a particle size of about 4 to 5 mm to a small particle having a particle size of about 1 to 20 μm while maintaining the flavor of the granular food.
[0007]
Furthermore, by making the addition amount of the deacylated gellan gum, ι-carrageenan and the soluble calcium salt a specific amount, a further preferable dispersing effect is exhibited, and in addition, the viscosity of the acidic sol food, the particle size of the gel particles, By setting the pH, a more favorable effect was exhibited.
[0008]
Then, based on such findings, after further extensive research, after previously dissolving deacylated gellan gum and ι-carrageenan in water, stirring while adding a soluble calcium salt solution, adding granular foods. Then, it was confirmed that the effects of the present invention could be best exhibited, and the present invention was developed and completed.
[0009]
That is, the present invention relates to an acidic sol food containing a granular food, wherein the acidic sol food contains deacylated gellan gum, i-carrageenan, and a soluble calcium salt.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention relates to an acidic sol food containing granular food, wherein the acidic sol food contains deacylated gellan gum, i-carrageenan and a soluble calcium salt. The solution of the deacylated gellan gum and the solution of the soluble calcium salt are gelled by being stirred together, and further stirred to form fine jelly particles (hereinafter, referred to as “gel particles” in the present invention). However, it is known that they contribute to the dispersion stability of granular foods. The present invention is characterized by exhibiting a further dispersion stabilizing effect by adding together a gelling agent, i-carrageenan, which forms a gel having higher elasticity. By adding ι-carrageenan, the granular food can be uniformly dispersed from a large particle size of about 4 to 5 mm to a small particle size of about 1 to 20 μm. It should be noted that carrageenan includes, in addition to the io-type, a κ (kappa) type that forms a hard and brittle gel and a λ (lambda) type that does not gel, but is not suitable for the present invention. κ-type and λ-type have no effect on the dispersion stability of granular foods, and only ι-type carrageenan has a synergistic dispersion stability effect with gel particles formed of deacylated gellan gum and soluble calcium salt. It demonstrates.
[0011]
The acidic sol food according to the present invention includes fruit juice drinks, soft drinks, carbonated drinks, sports drinks, drinks such as fruit nectar, dressings, sauces, and the like, and is preferable when granular foods are added and dispersed. There is no particular limitation as long as it is a sol food having a taste.
[0012]
The soluble calcium salt referred to in the present invention may be either an organic acid salt or an inorganic acid salt, for example, organic acid salts such as calcium lactate, calcium gluconate, calcium fumarate, calcium citrate, calcium succinate, and calcium acetate. And inorganic chlorides such as calcium chloride, and one or more of them can be selected and used.
[0013]
Deacylated gellan gum, ι-carrageenan and soluble calcium salt are the respective addition amounts. In 100 parts by weight of acidic sol food, the addition amount of deacylated gellan gum is 0.03 to 0.08 parts by weight, more preferably. Is 0.04 to 0.06 parts by weight, and the added amount of ι-carrageenan is 0.01 to 0.06 parts by weight, more preferably 0.02 to 0.03 parts by weight. The addition amount of the salt is 0.03 to 0.08 parts by weight, and more preferably 0.04 to 0.06 parts by weight. If the addition amount is larger than this, the viscosity increases, so that when the acidic sol-like food is a beverage, the throat gets worse or gels, so that a uniform acidic sol-like food cannot be obtained, and the soluble calcium If the amount of the salt added is large, astringency of calcium itself occurs, which is not preferable. On the other hand, if the amount is less than this, the desired dispersion stabilizing effect is not exhibited.
[0014]
In addition to the above characteristics, the acidic sol food according to the present invention preferably has a viscosity of 10 to 70 mPa · s. If the viscosity is lower than this, the dispersion stabilizing effect is not sufficient, and if it is higher than this, in the case of a beverage, it may be difficult to pass over the throat or gel.
[0015]
Further, it is more preferable that the particle size of the gel particles is 3 to 400 μm. If the particle size of the gel particle is smaller than this, the dispersion stabilizing effect is not sufficient, and if it is larger than this, the texture of the gel particle itself may be felt. An optical electron micrograph of the gel particles is shown in FIG.
[0016]
Further, it exerts a dispersion stabilizing effect suitable for acidic sol foods whose pH is adjusted to 2.7 to 4, more preferably to pH 3.0 to 3.8. If the pH is higher than that, the preservability deteriorates, and if the pH is lower, the taste becomes sour and it is not preferred from the viewpoint of palatability.
[0017]
Granular foods according to the present invention, jelly using a gelling agent, citrus fruit bleach, fruit juice squeezed pulp, cloudy juice, peeled or shredded fruits and shredded vegetables and the like Of animal and plant foods.
[0018]
The particle size of these granular foods may be such that they do not feel uncomfortable at the time of drinking. For example, in the case of jelly, the diameter is preferably 10 mm or less. In addition, it has a good dispersion stabilizing effect on granular foods having a small particle size, and for example, granular foods having a small particle size of about 1 to 20 μm such as cloudy juice may be used.
[0019]
The amount of the granular food to be added to the acidic sol food is arbitrarily determined depending on the properties and preferences of the granular food to be used. When a gel food such as granular jelly is used, the amount is 1 to 100 parts by weight of the acidic sol food. It is desirable to add 50 parts by weight, but other addition amounts can be used if there is no problem in operation.
[0020]
In the production of the acidic sol food containing the granular food according to the present invention, the pH can be adjusted after the addition of the granular food, if necessary. The pH is adjusted by adding one or more edible acid solutions such as fruit juice (having a pH of 4 or less), citric acid, tartaric acid, malic acid, succinic acid, gluconic acid, ascorbic acid, and acetic acid. .
[0021]
In addition, as long as the effects of the present invention are exhibited, other additives such as a paste, a fragrance, a coloring matter, an antioxidant, a shelf life improver, and a preservative can be used in combination. As other pastes, one or a paste paste such as furceleran, pectin, xanthan gum, locust bean gum, guar gum, tara gum, glucomannan, agar, tamarind seed polysaccharide, sodium alginate, gelatin, λ-carrageenan, κ-carrageenan, etc. Two or more can be used in combination. By using the paste in combination, it is possible to improve the texture, prevent water separation and change the fluidity of the acidic sol food, and impart various textures and fluidity.
[0022]
The method for producing an acidic sol food containing the granular food according to the present invention can be produced by a conventional method, but after previously dissolving deacylated gellan gum and ι-carrageenan in water, adding a soluble calcium salt solution. An acidic sol food containing a granular food having a higher dispersion stability effect is produced by adding the granular food after stirring while stirring.
[0023]
The manufacturing method will be described in detail. Dissolve deacylated gellan gum and i-carrageenan in water in advance. When dissolving, heat and dissolve (eg, 70 to 90 ° C. for 5 to 15 minutes). To this solution, a soluble calcium salt solution is added with stirring, and the mixture is stirred for a certain time (for example, 3 to 10 minutes). When adding the soluble calcium salt solution, the mixture may be cooled to room temperature (about 5 to 30 ° C.) with continuous stirring, or the deacylated gellan gum and ι-carrageenan solution may be cooled to room temperature in advance, A soluble calcium salt solution may be added.
The granular food may be added at the time of dissolution by heating and stirring, or may be added at the time of cooling after stirring, but more preferably after the addition of the soluble calcium salt solution. Further, if necessary, an organic acid salt, a fragrance, a pigment, and the like are added, and after adjusting the pH, the container is filled, sterilized, and cooled to obtain such an acidic sol food containing the granular food. After the sterilization, if the container is set aside for a certain period of time (about several seconds to a few minutes) and allowed to stand, the dispersing effect is further enhanced.
[0024]
According to the present invention, it is possible to provide an acidic sol-like food containing a granular food which can be uniformly dispersed from a substance having a large particle size to a granular food having a small particle size while maintaining good flavor in the mouth and maintaining the flavor of the granular food. Now you can. Further, as an additional effect, it was found that even if sterilization at 80 to 100 ° C. was performed, the physical properties of the acidic sol food were not changed, and the food was good.
[0025]
【Example】
Example 1 Preparation of Sanoi-iri cloudy orange juice drink 0.3 part of deacylated gellan gum, 0.2 part of io-carrageenan and 0.1 part of trisodium citrate were added to 99.4 parts of water, and the mixture was mixed with Shinto. The solution A was prepared by heating and dissolving at 80 ° C. for 10 minutes while stirring (500 to 800 rpm) with a stirrer of Type 3000H, and cooling the solution to 30 ° C.
[0026]
Next, 10 parts of solution A and 10 parts of sugar were mixed with 69 parts of water, and 1 part of 5% calcium lactate was added with stirring (300 to 500 rpm), followed by stirring for 5 minutes. Furthermore, 6 parts of 5 times concentrated turbid orange juice, 4 parts of mandarin orange and 0.1 part of trisodium citrate were added, and after stirring for 5 minutes, the pH was adjusted to pH 3.6 with a 50% citric acid solution. Was.
[0027]
The resulting beverage is sterilized by heating to 95 ° C. while stirring (300 to 400 rpm), hot-packed in a 200 ml transparent bottle, left standing for 30 seconds, and then cooled with water as it is to obtain a cloudy orange containing Sanago. A juice drink was obtained. The obtained viscosity was 43 mPa · s (product temperature 8 ° C.).
[0028]
This orange drink containing sanosou had a state in which sanoya and turbid juice were uniformly dispersed, and became a vivid orange drink with sanosasu. This beverage was refreshing and throaty and enjoyed the texture of the flesh of Sanou and cloudy juice.
[0029]
As a comparative example, a cloudy orange juice drink containing sucrose was prepared in the same manner as described above except that λ-type and κ-type carrageenans were used instead of ι-carrageenan. FIG. 1 shows photographs of the results of storing the beverages of the examples and comparative examples at room temperature for 4 days.
[0030]
From FIG. 1, in the beverage of Comparative Example using 1 λ-type and 2 κ-type carrageenan, sedimentation of sugar and turbid juice was observed, but Example using 3 ι-type. In the beverage of No. 1, the cano and the cloudy juice were uniformly dispersed, and it became a vividly a cloudy orange juice drink containing sano.
[0031]
Example 2: Preparation of non-oil dressing containing spices and herbs 0.5 parts of deacylated gellan gum, 0.3 parts of i-carrageenan and 0.1 part of trisodium citrate were added to 99.1 parts of water, and Shinto Kagaku was added. While stirring (500-800 rpm) with a stirrer of Type 3000H, the mixture was heated and dissolved at 80 ° C. for 10 minutes, and the temperature of the solution was cooled to 30 ° C. to prepare a solution A.
[0032]
Next, 10 parts of solution A and 4 parts of sugar were mixed with 69 parts of water, and 1 part of 5% calcium lactate was added while stirring (300 to 500 rpm), followed by stirring for 5 minutes. Further, 15.2 parts of brewed vinegar, 4 parts of white sugar, 3 parts of salt, 0.25 part of sodium L-glutamate, 1 part of spice mix, and 1 part of herb mix were added and stirred for 5 minutes.
[0033]
The resulting dressing is sterilized by heating to 95 ° C while stirring (300 to 400 rpm), hot-packed in a 200 ml transparent bottle, left standing for 30 seconds with the bottle laid down, then cooled with water, and spices and herb-free non-oil dressing. Got. The obtained viscosity was 62 mPa · s (product temperature 20 ° C.) and pH 3.7.
[0034]
The finished non-oil dressing containing spices and herbs became a non-oil dressing in which spices and herbs were evenly dispersed, the appearance was vivid, and the texture was refreshing. When this spice and herb-containing non-oil dressing was stored at room temperature for 3 months, no settling or floating of the spice and herb was observed.
[Brief description of the drawings]
FIG. 1 is an optical electron micrograph (× 600) of gel particles of an acidic sol food.
FIG. 2 is a photograph showing the result of storing a cloudy orange juice beverage containing cane for one month at room temperature (Example 1).
[Explanation of symbols]
1 Cloudy orange juice drink containing sanos using λ-type carrageenan (Comparative Example)
2 Cloudy orange juice drink containing sacon using 2κ-type carrageenan (Comparative Example)
3 Cloudy orange juice drink containing sano using lι-type carrageenan (Example)

Claims (6)

An acidic sol food containing a granular food, wherein the acidic sol food contains deacylated gellan gum, io (iota) -carrageenan and a soluble calcium salt. 0.03 to 0.08 parts by weight of deacylated gellan gum, 0.01 to 0.06 parts by weight of l-carrageenan and 0.03 to 0.08 parts by weight of soluble calcium salt in 100 parts by weight of acidic sol food The acidic sol food containing granular food according to claim 1, characterized in that: The acidic sol food containing granular food according to claim 1 or 2, wherein the viscosity of the acidic sol food is 10 to 70 mPa · s. The acidic sol food containing granular food according to any one of claims 1 to 3, wherein the particle size of the gel particles in the acidic sol food is 3 to 400 µm. The acidic sol food containing granular food according to any one of claims 1 to 4, wherein the acidic sol food has a pH of 2.7 to 4. A method for producing an acidic sol-like food containing granular food, comprising dissolving deacylated gellan gum and ι-carrageenan in water in advance, stirring while adding a soluble calcium salt solution, and then adding granular food.

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