JP4460491B2 - Jelly-like food in a sealed container with a mouthpiece and its production method - Google Patents

Description

  The present invention relates to a jelly-like food capable of continuously sucking out a jelly-like food with a weak suction force from the mouth while in a sealed container with a mouthpiece during eating and drinking, and more specifically, A jelly-like food in a sealed container with a mouthpiece that has elasticity and is particularly viscous and can be tasted as a stretched and connected elastic jelly continuously when sucked from the mouthpiece and its It relates to the manufacturing method.

Conventionally, as a jelly-like food using a gelling agent, for example, a jelly solution prepared using carrageenan, locust bean gum and konjac fine powder having a low gelling temperature is filled and sealed in a container at a low temperature and sterilized by heating. A drink jelly obtained by cooling afterwards is known (for example, refer to Patent Document 1).
However, since the drink jelly has a soft gel, when it is drunk with a straw, the elasticity is weak and the texture is not stretched.

Moreover, the drink jelly of patent document 1 is filled at 30 degrees C or less so that it can be filled also with a paper pack without heat resistance. For this reason, the preparation liquid once heat-dissolved is sterilized at 80-90 degreeC, immediately cools to 30 degrees C or less, and is filled with a container. Therefore, it is essential to use a special carrageenan having a gelation temperature of 10 to 25 ° C.
However, this production method is only a gentle primary sterilization, and in order to circulate for a long time at room temperature, it must be filled in an equipment having aseptic filling equipment. In order to fill this drink jelly with a method other than aseptic filling and distribute it for a long period of time, use a heat-resistant container other than a paper pack, fill and seal the container without cooling after primary sterilization, and after secondary sterilization. It needs to be cooled. However, even those that have been cooled through secondary sterilization usually have a product temperature of about 30 ° C., and may be close to 40 ° C. in summer. Such a high product temperature has a problem that the low temperature gelled carrageenan cannot be gelled. And since it is loaded on a truck without being gelled and delivered while being shaken, it will not gel even if it is cooled at the store. Thus, after manufacturing, the drink jelly described in Patent Document 1 cannot be gelled no matter how much it is cooled later unless it is allowed to cool until it once gelled (less than 25 ° C.). In addition, drink jelly that has received a large heat history has a problem that gel strength is weak even when gelled, and it becomes weaker during long-term storage.

In addition, there is a technique for trying to capture a jelly-like food or drink from a physical property side using a viscoelasticity measuring device (see, for example, Patent Document 2). As a jelly-like food or drink, 0.001 to 1.0 is a gelling agent mainly containing one or more kinds selected from carrageenan, xanthan gum, pectin and mannan (but not including locust bean gum). It is a jelly-like food and drink that is blended by weight% and further blended with a glycerin fatty acid ester, and is prepared to have specific physical properties using a viscoelasticity measuring device, so that it has soft and stretchable physical properties. To obtain goods. The jelly-like food and drink obtained in this manner is a jelly-like food and drink suitable for filling a flexible container such as a PET bottle and pressing the container to push out and eat. is there.
However, although this jelly-like food or drink has physical properties with elongation, it is pressed and eaten from a large opening portion such as PET. If it is put in a sealed container having a thin and long mouthpiece such as a child, it becomes difficult to get out of the mouthpiece, and it is difficult for a eater who has a weak sucking power like a child to taste jelly. In addition, if you try to grind it out by hand, you will not be able to taste the continuous jelly-like jelly.

Japanese Patent No. 2567566 Japanese Patent No. 3522643

  The present invention has been made in view of such circumstances, and the purpose of the present invention is to allow nine months of distribution at room temperature even with a minimum heat history, and to make konjac with special elongation and elasticity soft. Another object of the present invention is to provide a jelly-like food in a sealed container with a mouthpiece and a method for producing the jelly-like food which has a good texture and can be continuously tasted with a weak sucking power.

The present invention is a jelly-like food that is sucked and eaten from a container with a mouthpiece, and contains the following components (a), (b), and (c): The above objective is achieved with a jelly-like food.
(A) Carrageenan having a gelation temperature of 27 to 35 ° C. (b) Locust bean gum (c) Konjac fine powder

Preferably, the total content of the components (a), (b) and (c) is 0.001 to 1.0% by weight in the total weight of the jelly-like food.
More preferably, the potassium content is 0.05 to 0.1% by weight in the total weight of the jelly-like food.

This invention achieves the said objective by the manufacturing method of the jelly-form foodstuff with a sealed container with a mouthpiece characterized by including the following processes.
(1) A step of dispersing the following components (a), (b) and (c) in a non-heated aqueous medium to obtain a preparation liquid.
(A) Carrageenan having a gelation temperature of 27 to 35 ° C. (b) Locust bean gum (c) Konjac fine powder (2) A step of heating the above-mentioned preparation liquid for primary sterilization.
(3) A step of filling the sealed sterilized preparation liquid in a container with a mouthpiece and sealing it.
(4) A step of secondary sterilization of the sealed preparation liquid.
(5) The process which cools the preparation liquid which carried out the said secondary sterilization to 40 degrees C or less, and makes it gelatinize.

That is, the present inventor is a jelly-like food that can be continuously sucked out from the mouthpiece with a weak sucking force, is not made into a sol, has a texture like a soft konjac with specific elongation and elasticity, and As a result of various studies on the composition of a jelly-like food that can be stored at room temperature for a long time even with a minimum heat history, it has been found that the present invention can be achieved by a combination of specific gelling agents.
In addition, the problem that the gel strength is reduced by prolonged heating can be solved by dispersing the gelling agent with water at room temperature in the preparation stage and dissolving the gelling agent at the time of sterilization to shorten the heating time. The headline, the present invention has been reached.

According to the present invention, it is possible to give a peculiar texture as soft konjac with a lump and peculiar elongation and elasticity.
Moreover, since it can be continuously sucked out by a weak suction force from a container with a mouthpiece and can be tasted, it can be easily eaten regardless of age.
Furthermore, since the jelly-like food can be chewed, the satisfaction of “eating” by chewing can be imparted.
In addition, the jelly-like food of the present invention can be designed to have zero calories and the like, since it is possible to appropriately select the composition of auxiliary materials such as sugars.
In addition, according to the present invention, a jelly-like food of uniform quality can be obtained regardless of the season, and it is possible to distribute at normal temperature for 9 months even with a minimum heat history. The unique growth and elastic texture are maintained.

Next, the present invention will be described in detail.
The jelly-like food in a sealed container with a mouthpiece of the present invention contains the following components (a), (b) and (c) as gelling agents.
(A) Carrageenan having a gelation temperature of 27 to 35 ° C. (b) Locust bean gum (c) Konjac fine powder

The carrageenan is a commonly used carrageenan having a high gelation temperature, and copper carrageenan, iota carrageenan, and lambda carrageenan are used singly or in combination.
Further, it is important that the carrageenan has a gelation temperature of 27 ° C to 35 ° C. By using such a carrageenan, a uniform quality jelly-like food can be obtained regardless of the season, and the heat history during the manufacturing process can be minimized.

  The locust bean gum is mainly composed of galactomannan obtained from carob bean. In the present invention, both unpurified and purified locust bean gum can be used, and they are used alone or in combination.

  The konjac flour is mainly composed of glucomannan obtained from konjac potato. Use in combination.

The total content of the carrageenan, locust bean gum and konjac fine powder is preferably 0.001 to 1.0% by weight, more preferably 0.2 to 0.8% by weight, based on the total weight of the jelly-like food. However, it is desirable in that it can be easily sucked out from the mouthpiece of the container, and a specific stretch and elasticity can be obtained.
In addition, the weight ratio of the above components is 1 for locust bean gum, 0.85 to 1.3 for carrageenan and 1.15 to 1.75 for konjac fine powder, which suppresses water separation of jelly-like foods. It is preferable in that it can be easily sucked out from the mouthpiece of the container, and a specific stretch and elasticity can be obtained.

The jelly-like food of the present invention contains potassium in the total weight of the jelly-like food, preferably 0.05 to 0.1% by weight, more preferably 0.06 to 0.08% by weight. However, it is desirable in that a uniform quality jelly-like food can be obtained regardless of the season.
The potassium may be derived from the carrageenan, locust bean gum and konjac fine powder, or may be added separately.
The potassium content may be measured by atomic absorption spectrophotometry.

  In addition to the above components, the jelly-like food of the present invention includes saccharide sweeteners (sugar, erythritol, etc.), non-sugar sweeteners (sucralose, etc.), fragrances, emulsifiers, milk, etc. Products, proteins, stabilizers, colorants, acidulants, fats and oils, fruit juice, pulp, liquors, various nutritional components (vitamins, minerals, dietary fiber, etc.), yogurt, cola, coffee, tea, etc. may be added .

  Moreover, there is no restriction | limiting in particular about the sealed container with a mouthpiece which fills and seals the jelly-form foodstuff of this invention, For example, the polyethylene terephthalate (PET), polypropylene (PP), polyethylene (PE), glass bottle, can which were blow molded It is only necessary that a mouthpiece that can be sucked out by the mouth is formed in the material or the like or that the mouthpiece can be attached. That is, the sealed container with a mouthpiece of the present invention includes a container that is not provided with a mouthpiece at the time of distribution and sale, and that has a mouthpiece such as a straw at the time of eating. Specifically, a container with a spout, a container with a straw, etc. are mentioned, What is necessary is just to select suitably from these and to use. Among these, in particular, the spouted container in which the spout (spout) is provided in the flexible container described in Japanese Patent Application Laid-Open No. 2002-179102 and Japanese Patent Application Laid-Open No. 11-75726 can use both pressure and suction force. It is preferably used in that it can enjoy characteristic and high viscoelastic properties.

Next, using the carrageenan, locust bean gum, konjac fine powder, and auxiliary ingredients, the jelly-like food in a sealed container with a mouthpiece of the present invention can be produced, for example, as follows.
First, carrageenan, locust bean gum, konjac fine powder, an auxiliary material and water are mixed and dispersed to prepare a mixed solution. At this time, it is sufficient to prepare a preparation solution using water having a water temperature of 30 ° C. or less so that carrageenan, locust bean gum, and konjac fine powder are not dissolved, and the thermal history is minimized and sufficient for long-term storage at room temperature. It is suitable at the point which sterilizes.
Next, the temperature of the preparation liquid is raised to 90 ° C. to 94 ° C., carrageenan, locust bean gum and konjac fine powder are dissolved, sterilized (primary sterilization), and then filled into a container with a mouthpiece and sealed.
After that, the jelly-like food filled and sealed in the container is subjected to secondary sterilization by a hot water shower or the like (sterilization such that the product temperature is maintained at 85 to 92 ° C. for 10 minutes), and cooled to 40 ° C. or less to gel. By carrying out the conversion, the jelly-like food of the present invention can be obtained.

  Hereinafter, the present invention will be specifically described based on examples.

<Examples 1-3, Comparative Example 1>
《Preparation of jelly-like food》
First, a composition solution was obtained by dispersing the composition shown in Table 1 with a homomixer (7000 rpm). The obtained liquid mixture is heated to 90 to 94 ° C., carrageenan, locust bean gum and konjac fine powder are dissolved and sterilized (primary sterilization), and then filled into a spouted container and sealed. After that, the jelly-like food filled and sealed in a spouted container is subjected to secondary sterilization by a hot water shower (conditions in which the product temperature is maintained at 85 to 92 ° C. for 10 minutes), and left to stand at 30 ° C. or lower and cooled again. A jelly-like food was prepared by gelation.

About the jelly-like food with a spouted container obtained in the examples and comparative examples, those immediately after production and stored at 40 ° C. for one month are adjusted to 5 ° C. respectively, and eaten by 20 professional panelists. Was evaluated.
The results are also shown in Table 1.

<Example 4>
A jelly-like food was prepared in the same manner as in Example 1 except that the sugar of Example 1 was replaced with erythritol, acesulfame K and sucralose to obtain the formulations shown in Table 2. The results are shown in Table 2.

The jelly-like foods of the examples were easily sucked out of the spout, had specific elongation and elasticity, and a texture that made konjac soft. The jelly was sucked into the mouth in a connected lump. Furthermore, each of the example products has a texture that makes konjac soft, and can be chewed while being a texture that can be sucked out and swallowed. It was. In particular, the jelly-like foods of Examples 1 and 4 had a distinct texture.
Furthermore, the jelly-like foods of the examples maintained gelling strength even after storage for 1 month, and a specific texture was obtained.
In addition, Example 4 had good jelly texture and good quality of sweetness even though no sugar was used. Moreover, since it was able to be made calorie zero, it was suitable for the utilization to a diet meal, the snack between diabetics, etc.

  On the other hand, the jelly-like food of the comparative example was weak in jelly elongation and elasticity, and could not feel the texture of soft konjac. Therefore, “eating” satisfaction due to chewing feeling could not be obtained. Furthermore, the jelly was broken during sucking out, and it was not possible to obtain a connected block of jelly. Moreover, the gel storage strength of the one-month storage product was further weakened, and the texture was far from that of the example product.

Claims (3)

A jelly-like food that is sucked and eaten from a container with a mouthpiece, containing the following components (a), (b) and (c) , and potassium in the total weight of the jelly-like food: 0.05 to 0 A jelly-like food in a sealed container with a mouthpiece, characterized by containing 1% by weight .
(A) Carrageenan having a gelation temperature of 27 to 35 ° C. (b) Locust bean gum (c) Konjac fine powder The total content of the following components (a), (b) and (c) is 0.001 to 1.0% by weight in the total weight of the jelly-like food, The jelly-like food in a sealed container with a mouthpiece according to claim 1 .
(A) Carrageenan having a gelation temperature of 27 to 35 ° C. (b) Locust bean gum (c) Konjac fine powder A method for producing a jelly-like food in a sealed container with a mouthpiece, comprising the following steps.
(1) Potassium is dispersed in a non-heated aqueous medium so that the following components (a), (b) , (c) and the total weight of the jelly-like food are 0.05 to 0.1% by weight. Obtaining the step.
(A) Carrageenan having a gelation temperature of 27 to 35 ° C. (b) Locust bean gum (c) Konjac fine powder (2) A step of heating and sterilizing the above prepared liquid.
(3) A step of filling the sealed sterilized preparation liquid in a container with a mouthpiece and sealing it.
(4) A step of secondary sterilization of the sealed preparation liquid.
(5) The process which cools the preparation liquid which carried out the said secondary sterilization to 40 degrees C or less, and makes it gelatinize.