JP4200524B2 - Method for producing flowable gel - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a method for producing a fluid gel by using gellan gum in sol-like foods such as beverages, dressings and sauces.
[0002]
[Prior art]
Gellan gum is a gelling gum that is used in gelled foods such as jelly, water sheep lees, and jam-like foods. By crushing, it becomes a fine granular gel and has a sol-like fluidity.
[0003]
As a gel having fluidity, there is known a method in which a gellan gum solution is filled in a can, cooled and gelled, and the consumer shakes the can to crush the gel and impart fluidity (specialty). Kaihei 5-268918). In dressing and the like, a fluid gel is used by dissolving a carrageenan and crushing the gelled once and then filling it.
[0004]
[Problems to be solved by the invention]
However, in the former, the gel collapses during transportation, or the consumer collapses the gel by shaking the final product. It was difficult to make a gel with In the latter case, when the paste is sterilized, the fluid gel melts, and when cooled, the gel becomes the original gel state and does not have fluidity. Therefore, high temperature sterilization is impossible. Moreover, with such a method, it has been difficult to continuously mass-produce gels having a constant fluidity.
[0005]
[Means for Solving the Problems]
In order to mass-produce a gel having a constant fluidity, the present invention provides 0.02 to 1.0 part of gellan gum for 100 parts of water (weight, hereinafter the same), and if necessary, calcium, sodium, etc. After adding 0.01 to 0.5 part of this salt and dissolving with heating and stirring, it is cooled to 5 to 40 ° C. with continuous stirring.
[0006]
Also, an aqueous solution or dispersion containing 0.02 to 1.0 part of gellan gum and 0.01 to 0.5 part of a salt such as calcium or sodium, if necessary, is heated at an extremely high temperature with respect to 100 parts of water. Using the treatment method, the take-out temperature is adjusted to 5 to 40 ° C.
The gel point of gellan gum is usually about 35 ° C., but varies depending on the sugar content, fruit juice content, and salt content in the aqueous solution. By lowering the aqueous solution containing gellan gum by 5 to 15 ° C. from the gel point, gelation occurs during cooling, and a fluid gel can be made by stirring or ultra-high temperature heat sterilization.
[0007]
The ultra-high temperature heat treatment method is used for heat sterilization of liquid products such as milk, and after being held at 110 to 140 ° C. in the heating part, it is cooled to 55 to 75 ° C. in the cooling part and is used in the next process such as a filling machine. go. In this method, when producing by using a paste such as jelly, a method of simultaneously sterilizing and dissolving a gellan gum-containing dispersion in a heating unit, or a method of using an aqueous gellan gum solution only for sterilization In both of these methods, a fluid gel can be obtained by adjusting the temperature of the cooling section to 5 to 40 ° C. and taking it out.
[0008]
When the amount of gellan gum added is 0.02 part or less with respect to 100 parts of water, gelation does not occur, and a fluid gel cannot be obtained. On the other hand, if the amount is 1.0 part or more, the gel becomes too hard and the gel is not crushed, so that a fluid gel cannot be obtained.
Gellan gum forms gels with cations such as calcium and sodium, so salts such as calcium and sodium are not necessary when adding salt to the solution or when using a large amount of fruit juice with a high cation content. It is necessary to add 0.01 to 0.5 part of salts.
[0009]
In addition, by using one or two or more pastes such as carrageenan, pectin, xanthan gum, locust bean gum, agar, tamarind seed polysaccharide, sodium alginate, gelatin, etc., improving the texture of fluid gel and preventing water separation Furthermore, it can be used for various sol-like foods because it can change the fluidity and can impart various textures and fluidity.
[0010]
The fluid gel obtained by this method has uniform fluidity, and even when sterilized at 80 to 100 ° C., the gel does not melt and exhibits smooth fluidity.
[0011]
【Example】
Example 1
Gellan gum 0.05 part, trisodium citrate 0.015 part, calcium lactate 0.01 part are added to 80 parts of water, dissolved at 80 ° C., then 1/5 concentrated apple juice 20 parts, flavor, 0.1 Add part to correct the evaporating water to make the total amount 100 parts. After sterilization at 130 ° C. for 4 seconds by an ultra-high temperature heat treatment method, the take-out temperature was cooled to 20 ° C. to obtain a fluid apple-state apple drink. Compared to the additive-free beverage, this apple beverage emphasized the pulp feel of apple and became a refreshing and refreshing beverage.
[0012]
Example 2
Gellan gum 0.15 part, pectin 0.05 part, trisodium citrate 0.05 part are added to 76 parts of water, dissolved at 80 ° C., brewed vinegar 15.2 parts, super white sugar 4 parts, salt 3 parts, 0.25 part of sodium L-glutamate and 1 part of spice mix were added, cooled with stirring to 25 ° C. to obtain a fluid gel state, heated to 85 ° C., filled with a hot pack, and a non-oil dressing was obtained. . This non-oil dressing has a moderate viscosity with good adhesion to vegetables, and is a light non-oil dressing with little stickiness.
[0013]
Example 3
Gellan gum 0.5 part, carrageenan 0.1 part, trisodium citrate 0.1 part are added to 50 parts of water and dissolved at 80 ° C., then 15 parts of concentrated soy sauce, 5 parts of red wine, 2 parts of garlic paste, ginger paste 1 part, 3 parts of tomato paste, 3 parts of onion extract, 2 parts of seasoning, 1 part of ground sesame seeds, with stirring, cooled to 25 ° C., brought to a fluid gel state, heated to 80 ° C., Hot pack filling was performed to obtain a sacrificial grilled meat. The sausage of the yakiniku became a tasty yakiniku sauce that had good adhesion to the meat, made good use of the sauce material, and was light.

Claims (2)

It is characterized by cooling 0.02 to 1.0 part by weight of gellan gum and 0.01 to 0.5 part by weight of salt with respect to 100 parts by weight of water while stirring and dissolving an aqueous solution under heating to below the gel point. A method for producing a fluid gel. A dispersion containing gellan gum and salts , or an aqueous solution containing gellan gum and salts dissolved by heating, using an ultrahigh temperature heat treatment method, lowering the cooling temperature of the cooling part of the ultrahigh temperature heat treatment method to below the gel point , dispersion or aqueous solution relative to 100 parts by weight of water, the production of gels with flowable characterized that you containing 0.01 to 0.5 parts by weight of gellan gum 0.02 to 1.0 parts by weight and salts Method.