JP3827011B2 - Maple jam-like food and its manufacturing method - Google Patents

Description

Maple syrup is a sweetener that can be extracted from sugar cane trees, and can be produced by collecting sugar cane sap and boiling it down. The form is generally referred to as maple syrup, including liquid maple syrup to powdered maple sugar, depending on the concentration ratio. In the case of maple syrup with a refractometer with a sugar content of 65 degrees, the calcium content is about 40 times that of honey and about 18 times that of potassium. Today it is gaining attention as a food that meets health-oriented needs.
The present invention provides maple syrup with high nutritional value collected from birch trees in a novel food form called jam-like, increasing the intake opportunity of maple syrup, and easily ingesting sucrose to more people There is to be able to do it. More specifically, the texture, stability, shape retention, bread spread and the like are excellent. Even if a wide-mouthed bottle or cup container does not flow out even if it falls down, when applied to bread etc., it does not become voluminous, but it keeps the physical properties that are easy to extend for a long period of time and eats It is a very simple maple jam-like food and its manufacturing method.

Commercially available maple syrup is produced by boiling sugar cane sap and evaporating and concentrating it. Its shape is a fluid liquid maple syrup, and it is most commonly applied to pancakes. However, since maple syrup is in a liquid state, it was very difficult to scoop it out with a spoon from a container with a wide mouth.

Therefore, convenience has been improved by making the container shape by making a bottle container. However, even if the container is made into a bottle shape, the maple syrup may be spilled when attached to the container or the bottle falls down due to the fluid physical properties of the maple syrup. In addition, when applied to bread or the like, since there is no shape-retaining property, the dough is soaked into the dough, and may pass through the dough over time and be drooped from the back.

In addition, maple syrup can be made into a jelly with a heat-resistant gelling agent, shaped into chips, and this chip-like syrup is contained in the hot cake dough, allowing you to eat hot cakes easily without soiling your hands. There is a method that can be used (utility model application 2000-1801), but when maple syrup is made into a chip-like syrup, it cannot be applied to hot cakes, breads and the like. That is, this is intended to provide a syrup-containing hot cake and is not a jam-like food that can be applied to bread or the like. Furthermore, there is maple sugar that is made into a powder like sugar by concentrating the maple syrup, but like the maple syrup chip-like syrup, it cannot be applied to pancakes, which is a conventional method of use. This is used as a sweetener such as sugar for flavoring anhydrous foods such as chocolate that cannot be used with maple syrup.

In addition, it is composed of sugar, water, etc., and as a flavoring ingredient, the main ingredients are fruits and other than fruits, and as essential ingredients, agar is 0.2 to 0.5% by weight, and starches are 1.5%. There is a technology that contains 1% to 2.5% by weight, and gels with other gelling agent, thickener or the like as necessary. (Patent No. 3318892)
However, the gel-like maple syrup obtained by these techniques is not suitable because it lacks transparency due to the gelatinization of starch and, unlike an ordinary maple syrup image, the value as a maple syrup is impaired. Moreover, since paste-like physical properties are imparted, the original flavor of maple syrup is impaired in terms of flavor release and melting in the mouth. Furthermore, if protein-type or starch-type stabilizers are used, gel-like stability can be obtained, but when applied to pancakes, etc., it will not stretch and will have a bodied physical property, so it is easy to apply and good stretch The value of the product is lost.

The stability of physical properties in products is roughly divided into two. One is unopened stability and the other is stability after opening. Unopened stability refers to the stability that is in the same state as immediately after manufacturing until it reaches each consumer through each distribution channel, and is hereinafter referred to as unopened stability.
On the other hand, the stability after opening means that each consumer does not change its physical properties when used in several times. This is hereinafter referred to as stability after opening.

Foods that are applied to bread, including jam, are rarely eaten after opening, and are often stored in the refrigerator during use. In such a use situation, the gel cross section is cut off with a spoon or a butter knife, and a liquid sugar solution is generated from this cross section. This is generally called water separation. Usually, pectin is used as a gelling agent in jams, but in the present invention, low-intensity agar is used as a gelling agent. When low-strength agar is used as a gelling agent, it gives a soft texture, has a thickening effect, but does not have stringiness, and is excellent in flavor release that is different from other pastes. . In addition, the unopened stability can be obtained for a long time, and it is excellent. However, agar gels are known to have a lot of water separation during use among various gelling agents, and low-strength agar also has this property. For this reason, it is essential to reduce the stability after opening, that is, the generation of water separation.

Therefore, while maintaining the original flavor and beautiful transparency of maple syrup, the physical properties can be easily spread on pancakes, etc., and the stability of maple jam-like food with unopened stability and stability after opening The purpose is to provide.
Still another object of the present invention is to produce such a maple jam-like food easily and stably.

In order to solve the above-mentioned problems, the present inventors have ease of application with a maple syrup to extend to pancakes, etc., and without losing its beautiful transparency, Moreover, paying attention to whether the unopened stability and the stability after opening that the physical properties do not change for a long time can be maintained, the present invention was completed as a result of earnest research.

As an improvement in basic physical properties, low-strength agar is added to maple syrup in a liquid and free-flowing state, thereby constructing an unopened stability that is easy to apply to pancakes and the like with moderate viscosity and that is stretched. In other words, basic physical properties are constructed by gelation of low-strength agar, and stable physical properties are formed for a long time. Furthermore, the stability after opening is obtained by adding any one or more of xanthan gum, tamarind gum, or locust bean gum, which are thickening polysaccharides . In other words, the gelation of low-strength agar, which forms the basic physical properties of maple jam-like food, has unopened stability, but water separation occurs due to gel cutting during use. However , when used in combination with low-intensity agar and one or more of xanthan gum, tamarind gum or locust bean gum, which are thickening polysaccharides, low-intensity agar and the thickening polysaccharides act synergistically to effectively remove water. It is possible to achieve a jam-like, long-term homogeneous and stable flavor with good flavor release, while maintaining the original maple syrup flavor and transparency. The manufacturing method mixes and heats one or more types of low intensity | strength agar and thickening polysaccharide xanthan gum, tamarind gum, or locust bean gum, and adjusts a hydration swelling liquid. This adjusted hydrated swelling liquid is hereinafter referred to as agar liquid.
What is necessary is just to add the said agar liquid adjusted to the warmed maple syrup, and to mix homogeneously, heating, pressure reduction degassing, sugar content adjustment, cooling, and filling packaging.

The present invention is described in detail below.
The maple syrup can be used for the composition raw material in the present invention regardless of its type, grade, production area, and the like. A maple jam-like food can also be obtained from maple syrup prepared using maple sugar, which is a further concentrated maple syrup. Preferably, a maple syrup of 65 degrees or more with a refractometer is good, but the frequency is not particularly limited.

The low-intensity agar described here is generally commercially available, and agar in which agar molecules are cut short and the jelly intensity is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration is used. If necessary, fats and oils, acidulants, dairy products, sugars, pH adjusting agents, antifoaming agents, emulsifiers, coloring agents, flavoring agents, sweetening agents, antioxidants, preservatives and the like can be used.

Although it is possible to make a jam-like physical property only with maple syrup and low-intensity agar, in this case, stability after opening cannot be obtained and water separation occurs. In addition, in order to stop this water separation, when the amount of low-strength agar is increased, its physical properties become a fragile gel peculiar to agar, which not only makes it difficult to apply to pancakes, but also causes poor elongation and poor quality. Become.
Therefore, the basic physical properties are formed with low-intensity agar, and by adding one or more of xanthan gum, tamarind gum or locust bean gum, which are thickening polysaccharides, maple jam-like stability after opening It becomes food.

Xanthan gum, tamarind gum or locust bean gum, which is a thickening polysaccharide used here, prevents mixing of low-intensity agar and maple syrup, prevents hydration of low-intensity agar, or cools after heating. Those that cause white turbidity are not suitable. That is, it is better not to thicken with cold water and to build a network after heating and cooling.

Next, the manufacturing method of the maple jam-like food of the present invention will be described in detail.
Basically, water is mixed with low-intensity agar and one or more of xanthan gum, tamarind gum or locust bean gum which are thickening polysaccharides , heated, dissolved and swollen. What is necessary is just to add the said agar liquid to the heated maple syrup, and to mix and heat it uniformly.
If the amount of water necessary for hydration and swelling in preparing this agar liquid is too small, the low-strength agar cannot swell sufficiently and cannot be mixed homogeneously with maple syrup. In addition, low-strength agar and thickening polysaccharide particles remain and do not become a homogeneous jam.

Moreover, in order to swell appropriately as temperature of the adjustment method of agar liquid, 50 to 100 degreeC is good. When the hydration swelling temperature is low, the water retention ability is lowered, the target gel strength is not obtained, and the shape retention property as a maple jam-like food cannot be obtained. Furthermore, not only the stability after opening, but also the physical properties that cannot provide the stability of unopened, water separation occurs.
The mixing and cooking temperature of the agar liquid and maple syrup is preferably 70 ° C to 100 ° C. When the temperature is low, not only a sufficient gel is not formed, but also a sufficient bactericidal effect cannot be obtained.
Thereafter, the mixture obtained above is heated, degassed under reduced pressure, and concentrated to the desired sugar content. Thereby, transparency without bubbles is obtained. Then, cooling, filling and packaging.

  The present invention provides a nutritious maple syrup collected from oak trees in a new food form called jam-like, especially in wide-mouthed bottles and cup containers, thereby increasing the intake of maple syrup, and more It is intended to make it easy for people to take sucrose. More specifically, the texture, stability, shape retention, bread spread and the like are excellent. In particular, it is a technique that does not flow out of a container, and that can easily be extended to bread or the like without being bulging, can be kept stable even after unopened and opened, and can be very easy to eat. The maple jam-like food obtained in this way can be used not only for pancakes and the like, but also for breads, cake fillings, toppings, icing, ice cream toppings, etc. Its utility is great.

Next, examples and comparative examples of the maple jam-like food obtained in the present invention will be shown, and it will be clarified that the texture, stability, shape retention and bread spread are excellent.

Examples 1-3 Comparative Examples 1-3
Among the raw material composition ratios shown in Table 1, thick polysaccharides , water and low-strength agar are dispersed in a hyper equipped with a heating device, heated to 90 ° C., completely dissolved, and an agar liquid is prepared. Next, maple syrup, saccharides, acidulant and water are put into a heating kettle equipped with a jacket device and heated to 60 ° C. with stirring. Add and mix the prepared agar solution. After further heating and degassing under reduced pressure, a fragrance was added, and when the product temperature reached 90 ° C., the sugar content was adjusted, cooled, filled and packaged to obtain maple jam-like foods.

  As shown in Examples 1, 2, and 3 in Table 2, the maple jam-like food of the present invention is excellent without flavor, mouth melt, shape retention, spreadability and water separation. On the other hand, Comparative Example 1 shows the result of adding only 0.4% of low-intensity agar. In this case, there is no shape retention due to basic physical properties, and water separation occurs. In Comparative Example 2, unopened stability is obtained, but stability after opening is not obtained, water separation occurs, and stability is lacking. In Comparative Example 3, the stability after opening can be obtained by increasing the amount of low-intensity agar, but the evaluation is poor in terms of easiness to paint and melting in the mouth.

Claims (1)

One or more of low-intensity agar and thickening polysaccharide xanthan gum, tamarind gum or locust bean gum and water are mixed, dispersed and heated to prepare a hydrated swelling liquid. Next, maple syrup, saccharides, acidulant and water are mixed homogeneously and heated, and the above hydrated swelling liquid is added to the solution and mixed homogeneously, heated, vacuum degassed, adjusted for sugar content, cooled, filled and packaged. Maple jam-like food characterized by being obtained.