JP6013538B2 - Gel sphere and method for producing the same - Google Patents

Description

  The present invention belongs to the technical field of food, and particularly relates to a gel sphere and a method for producing the same.

  The jelly is composed of a thickener blended with a fragrance, a colorant, a sweetener, an acidulant and the like. Currently, the majority of jelly in the market is a single thickener is used to form a jelly gel or a small amount of pulp, nata de coco, etc., but further diversification required by consumers Not satisfied.

  Sodium alginate is a natural polysaccharide, has good gel characteristics, is easy to obtain, has no toxic effects, no side effects, and has wide applicability. In addition, much research has been conducted in the biological and food fields, and in particular, it has been applied to jelly as a thickener. However, when only sodium alginate is used in the jelly, the texture is monotonous and the stability of the formed gel is low.

  An object of the present invention is to provide a gel sphere excellent in stability, hardly discolored, capable of changing the texture, and difficult to propagate microorganisms, and a method for producing the same.

  In order to solve the above-mentioned problems, the present invention includes (a) a step of mixing sodium alginate, konjac gel, sugar and water to obtain a mixed solution, and (b) citric acid monohydrate in the mixed solution, Mixing a potassium sorbate and a dye to obtain a mixed colloidal solution; and (c) adding the mixed colloidal solution to the calcium lactate solution to crosslink to obtain gel spheres. It is a manufacturing method of a gel sphere.

  Preferably, step (a) specifically includes (a1) a step of obtaining a mixture by mixing sodium alginate, konjac gel and sugar, and (a2) a step of obtaining a mixed solution by mixing water with the mixture. And.

  Preferably, during step (a2), the temperature of water is 60 ° C. to 90 ° C., and mixing is performed with stirring.

  Preferably, in step (a2), the mass concentration of sodium alginate and konjac gel in the mixed solution is 1% to 2%.

  Preferably, in step (b), specifically, citric acid monohydrate, potassium sorbate and a dye are previously dissolved in water to obtain a first solution, and the mixed solution obtained in step (a) This is a step of obtaining a mixed colloidal solution by mixing with the first solution.

  Preferably, in step (b), the mixing temperature is 40 ° C. to 50 ° C., the mixing time is 15 minutes to 20 minutes, and the mixing is performed with stirring. Moreover, it hold | maintains at 50 to 60 degreeC, and stirs for 10 to 15 minutes.

  Preferably, in step (c), the mass concentration of calcium lactate in the calcium lactate solution is 1.5% to 3%.

  Preferably, in step (c), the crosslinking temperature is 0 ° C. to 40 ° C., and the crosslinking time is 5 minutes to 30 minutes.

  Preferably, in the mixed colloidal solution, the mass ratio of konjac gel, sodium alginate, water, sugar, citric acid monohydrate, potassium sorbate and pigment is 0.1 to 0.3: 1.35 to 2:85. -91: 4.6-6: 0.06-0.13: 0.03-0.04: 0.3-0.6.

  The present invention is manufactured by the above-described manufacturing method, has a pH value of 3.9 to 4.4, a Brix value of 4.5% to 7.5%, and a particle size of 3.0 mm to 6.0 mm. A gel sphere is provided.

  In the present invention, konjac gel and sodium alginate are used as raw materials. First, sugar and water are mixed with konjac gel and sodium alginate to obtain a mixed solution. Thereafter, citric acid monohydrate, potassium sorbate and a dye are mixed into the mixed solution to obtain a mixed colloidal solution. Finally, the mixed colloid solution is added to the calcium lactate solution and crosslinked to obtain gel spheres. The gel sphere obtained by the production method provided by the present invention has a pH value of 3.9 to 4.4, a Brix value of 4.5% to 7.5%, and a particle size of 3.0 mm to 6.0 mm. The gel spheres provided by the present invention have high stability under acidic conditions, are not easily deformed by separation, are not easily discolored, do not change texture, are difficult to reproduce microorganisms, and are used for producing jelly or other foods. be able to. In addition, since the present invention produces gel spheres using sodium alginate and konjac gel as raw materials, it is excellent in elasticity and hardness, can improve the texture of sodium alginate gel spheres, and enrich the types of gel spheres Can do. Further, the manufacturing method provided by the present invention is simple and safe, and can be industrialized for production. From the experimental results, the composite gel sphere provided by the present invention did not change in color, texture, hardness, etc. even when left in a 37 ° C. incubation box for 9 weeks, and passed the microbiological examination. . In addition, even when the jelly produced using the composite gel sphere provided by the present invention was left in a 37 ° C. incubation box for 9 weeks, there was no obvious change in indicators such as sugar content and pH value. .

  The present invention provides a method for producing gel spheres. The method for producing a gel sphere of the present invention includes the following steps (a) to (c). (A) A step of obtaining a mixed solution by mixing sodium alginate, konjac gel, sugar and water. (B) A step of obtaining a mixed colloidal solution by mixing citric acid monohydrate, potassium sorbate and a dye into the mixed solution. (C) A step of adding a mixed colloid solution to a calcium lactate solution to crosslink to obtain gel spheres.

  The present invention produces composite gel spheres using sodium alginate and konjac gel as raw materials, and the gel spheres produced by the present invention are excellent in elasticity and hardness, high in stability, hardly discolored, and have a texture. Difficult to change and microorganisms are difficult to propagate.

  In the method for producing a gel sphere of the present invention, first, sodium alginate, konjac gel, sugar and water are mixed to obtain a mixed solution. In order to mix uniformly, in the present invention, first, sodium alginate and konjac gel are uniformly mixed under the action of sugar to obtain a mixture. Next, water is mixed with the mixture to sufficiently dissolve the mixture to obtain a mixed solution of sodium alginate and konjac gel. In this embodiment, the sugar is white sugar. The sodium alginate and the konjac gel are not limited to specific ones, and may be products familiar to those skilled in the art. After mixing sodium alginate and konjac gel sufficiently uniformly under the action of sugar to obtain a mixture, when mixing the mixture with water, in one embodiment, the mixture is heated to 60 ° C. to 90 ° C. hot water. Mixed. In another embodiment, the mixture is added to hot water at 65 ° C. to 85 ° C. and mixed. In one embodiment, the mixing is performed with stirring, whereby sodium alginate and konjac gel are sufficiently dissolved in water to form a uniform and transparent mixed solution. Stirring is performed by employing mechanical equipment such as a stirrer. In one embodiment, the mass concentration of sodium alginate and konjac gel in the mixed solution is 1% to 2%.

  After the mixed solution is obtained, citric acid monohydrate, potassium sorbate and a dye are mixed with the mixed solution to obtain a mixed colloidal solution. In the present invention, first, citric acid monohydrate, potassium sorbate and a dye are dissolved in water to obtain a first solution. Thereafter, a uniform and transparent mixed solution is mixed with the first solution. In another embodiment, citric acid monohydrate, potassium sorbate and dye are separately dissolved in water to obtain each solution, and each solution is mixed into a mixed solution of sodium alginate and konjac gel. In one embodiment, citric acid monohydrate, potassium sorbate and dye are each predissolved in hot water at 35 ° C to 50 ° C. In other embodiments, citric acid monohydrate, potassium sorbate and pigment are dissolved in hot water at 40 ° C. When the citric acid monohydrate, potassium sorbate and the dye solution are mixed into the mixed solution of sodium alginate and konjac gel, they are mixed with stirring. Alternatively, the citric acid monohydrate, potassium sorbate and dye solution are added directly into the mixed solution of sodium alginate and konjac gel and stirred with the stirring equipment used when the mixed solution of sodium alginate and konjac gel is stirred. Is done. Sodium alginate and konjac gel become a mixed colloidal solution by the action of citric acid monohydrate. In one embodiment, the temperature at which the citric acid monohydrate, potassium sorbate and dye solution are mixed with the mixed solution of sodium alginate and konjac gel is 50 ° C. to 60 ° C., and the mixing time is 15 minutes. ~ 20 minutes.

  In the mixed colloidal solution, the mass ratio of konjac gel, sodium alginate, water, sugar, citric acid monohydrate, potassium sorbate and pigment is 0.1 to 0.3: 1.35 to 2:85 to 91: It is 4.6-6: 0.06-0.13: 0.03-0.04: 0.3-0.6. During the manufacturing process of the mixed colloidal solution, the above relationship is satisfied between the materials regardless of the order in which the materials are added.

  After the mixed colloidal solution is obtained, gel spheres can be obtained by adding the mixed colloidal solution to the calcium lactate solution and crosslinking it. In one embodiment, the mass concentration of calcium lactate in the calcium lactate solution is 1.5% to 3%. In another embodiment, the calcium lactate mass concentration is between 2% and 2.5%. The calcium lactate solution is obtained by mixing hot water with calcium lactate. The temperature of the hot water is 78 ° C to 82 ° C. When the mixed colloidal solution is added to the calcium lactate solution, a cross-linking reaction occurs between sodium alginate and konjac gel and calcium ions, and gel spheres can be obtained. In one embodiment, the temperature for crosslinking is 0 ° C to 40 ° C. The crosslinking time is 5 minutes to 30 minutes. In another embodiment, the temperature at the time of crosslinking is room temperature, and the crosslinking time is 10 minutes to 20 minutes. In the present invention, the cross-linking reaction is performed under the conditions of standing at room temperature. That is, the mixed colloid solution may be added to the calcium lactate solution and immersed.

  In the present invention, the mixed colloidal solution can be added to the calcium lactate solution using a special instrument. Special instruments are funnels or syringes with a diameter of about 3 mm to 4 mm, and by manually adjusting the opening or closing of the nozzle or tube mouth, the dropping speed of the mixed colloidal solution can be controlled to form good gel particles. it can.

  After the crosslinking reaction is completed, the obtained gel particles are filtered by a method familiar to those skilled in the art and dried to obtain a composite gel sphere of sodium alginate and konjac gel.

  The present invention provides a gel sphere obtained by the above-described technical method. The composite gel sphere of sodium alginate and konjac gel of the present invention has a pH value of 3.9 to 4.4, a Brix value of 4.5% to 7.5%, and a particle size of 3.0 mm to 6 0.0 mm. In another embodiment, the composite gel sphere of sodium alginate and konjac gel has a pH value of 4.0 to 4.2, a Brix value of 5% to 7%, and a particle size of 3.5 mm to 5.5 mm.

  The composite gel spheres of sodium alginate and konjac gel provided by the present invention have high stability under acidic conditions, are not easily deformed by separation, are not easily discolored, do not easily change texture, are difficult to propagate microorganisms, are jelly or It can be used for the production of other foods. In addition, since the present invention produces gel spheres using sodium alginate and konjac gel as raw materials, it is excellent in elasticity and hardness, can improve the texture of sodium alginate gel spheres, and enrich the types of gel spheres Can do. Further, the manufacturing method provided by the present invention is simple and safe, and can be industrialized for production.

  In order to further explain the present invention, examples of the gel sphere of the present invention and the production method thereof will be shown. Here, the protection scope of the present invention is not limited only to the following examples.

Example 1
First, 1.3 g of sodium alginate, 0.2 g of konjac gel and 5 g of white sugar were previously stirred for 10 minutes to obtain a mixture. Next, the mixture was dissolved in 50 g of hot water at 80 ° C., mechanically stirred with a stirrer for 15 minutes, and sufficiently dissolved and diffused in water. At the same time, a calcium lactate solution having a mass concentration of 2% was prepared. After obtaining a mixed solution in which stirring was completed, 0.6 g of citric acid monohydrate, 0.3 g of potassium sorbate and 0.4 g of white pigment were sufficiently dissolved beforehand in 30 g of hot water at 40 ° C. Was added to the mixed solution and continuously stirred, and the liquid temperature was kept at 50 ° C. to 60 ° C. and stirred for 15 minutes. Moreover, 50 to 60 degreeC hot water was replenished until it became a fixed quantity of 100 g, and the mixed colloidal solution of sodium alginate and the konjac gel was acquired. Thereafter, the mixed colloidal solution of sodium alginate and konjac gel was sucked up with a dropper having a diameter of 3 mm to 4 mm, slowly dropped dropwise into a calcium lactate solution having a mass concentration of 2% prepared in advance, and immersed for 10 minutes at room temperature. Gel particles in which sodium and konjac gel and calcium ions were single-crosslinked were obtained. After the obtained gel particles are filtered and dried, the edible alginic acid having a particle size of 4.00 mm ± 0.2 mm, a pH value of 4.0 ± 0.1, and a Brix value of 5.5% ± 1% A mixed gel particle of sodium and konjac gel was obtained.

  The obtained gel spheres are pure white, have a normal texture and elasticity, but have a high hardness and a uniform size, and can be added to jelly products.

  The obtained mixed gel particles of edible sodium alginate and konjac gel were subjected to a storage stability acceleration test in a 37 ° C. heat-retaining box. Leaving it in a 37 ° C. incubation box for 7 days is equivalent to leaving it at room temperature for 30 days. After the obtained mixed gel particles of edible sodium alginate and konjac gel were allowed to stand at 37 ° C. for 9 weeks, the color, texture and hardness of the mixed gel particles of edible sodium alginate and konjac gel did not change, and microbiological examination Also passed.

  The obtained mixed gel granules of edible sodium alginate and konjac gel were added to the jelly. The mixed gel particles were added at 5% of the total amount of the mixed gel particles and jelly. The weight composition ratio of jelly is as follows: pure water 70: white sugar 10: concentrated apple fruit juice 2.5: calcium lactate 5: citric acid 1.5: potassium chloride 0.1: potassium sorbate 0.01: flavor and pigment 0. 05: Carrageenan 0.1: Konjac powder 0.1. After leaving in a 37 ° C. incubation box for 9 weeks, the pH value and sugar content of the jelly basically did not change.

(Example 2)
First, 1.0 g of sodium alginate, 0.5 g of konjac gel and 5 g of white sugar were previously stirred for 10 minutes to obtain a mixture. Next, the mixture was dissolved in 50 g of hot water at 60 ° C., mechanically stirred with a stirrer for 15 minutes, and sufficiently dissolved and diffused in water. At the same time, a calcium lactate solution having a mass concentration of 1.5% was prepared. After obtaining a mixed solution with stirring completed, 0.5 g of citric acid monohydrate, 0.3 g of potassium sorbate and 0.4 g of red pigment were sufficiently dissolved in 30 g of hot water at 40 ° C. in advance. Was added to the mixed solution and continuously stirred, and the liquid temperature was kept at 50 ° C. to 60 ° C. and stirred for 15 minutes. Moreover, 50 to 60 degreeC hot water was replenished until it became a fixed quantity of 100 g, and the mixed colloidal solution of sodium alginate and the konjac gel was acquired. Thereafter, a mixed colloidal solution of sodium alginate and konjac gel was dropped dropwise from a fine-mouthed funnel having a diameter of 4 mm to 5 mm into a calcium lactate solution having a mass concentration of 2% prepared in advance, and immersed for 10 minutes at room temperature, and sodium alginate and konjac. Gel particles in which the gel and calcium ions were single-crosslinked were obtained. After the obtained gel particles are filtered and dried, edible alginic acid having a particle size of 4.5 mm ± 0.3 mm, a pH value of 4.0 ± 0.1, and a Brix value of 5.5% ± 1% A mixed gel particle of sodium and konjac gel was obtained.

  The obtained gel spheres are red, have a high texture and elasticity, have a normal hardness, are uniform in size, and can be added to jelly products.

  The obtained mixed gel particles of edible sodium alginate and konjac gel were subjected to a storage stability acceleration test in a 37 ° C. heat-retaining box. Leaving it in a 37 ° C. incubation box for 7 days is equivalent to leaving it at room temperature for 30 days. After the obtained mixed gel particles of edible sodium alginate and konjac gel were allowed to stand at 37 ° C. for 9 weeks, the color, texture and hardness of the mixed gel particles of edible sodium alginate and konjac gel did not change, and microbiological examination Also passed.

  The obtained mixed gel granules of edible sodium alginate and konjac gel were added to the jelly. The mixed gel particles were added at 10% of the total amount of the mixed gel particles and jelly. The weight composition ratio of jelly is as follows: pure water 80: white sugar 6: citric acid 1: sodium citrate 0.05: potassium chloride 0.3: potassium sorbate 0.04: flavor and pigment 0.1: carrageenan 0.3 : Konjac powder 0.1. After leaving in a 37 ° C. incubation box for 9 weeks, the pH value and sugar content of the jelly basically did not change.

(Example 3)
First, 0.7 g of sodium alginate, 0.8 g of konjac gel and 5 g of white sugar were previously stirred for 10 minutes to obtain a mixture. Next, the mixture was dissolved in 50 g of hot water at 60 ° C., mechanically stirred with a stirrer for 15 minutes, and sufficiently dissolved and diffused in water. At the same time, a calcium lactate solution having a mass concentration of 2.0% was prepared. After obtaining a mixed solution in which stirring was completed, 0.5 g of citric acid monohydrate, 0.3 g of potassium sorbate and 0.4 g of white pigment were sufficiently dissolved beforehand in 30 g of hot water at 40 ° C. Was added to the mixed solution and continuously stirred, and the liquid temperature was kept at 50 ° C. to 60 ° C. and stirred for 15 minutes. Moreover, 50 to 60 degreeC hot water was replenished until it became a fixed quantity of 100 g, and the mixed colloidal solution of sodium alginate and the konjac gel was acquired. Thereafter, a mixed colloidal solution of sodium alginate and konjac gel is dropped dropwise into a calcium lactate solution with a mass concentration of 2% prepared in advance from a fine dropper having a diameter of 4 mm to 5 mm, and immersed for 10 minutes at room temperature, and sodium alginate and konjac Gel particles in which the gel and calcium ions were single-crosslinked were obtained. After the obtained gel particles are filtered and dried, edible alginic acid having a particle size of 5.0 mm ± 0.3 mm, a pH value of 4.0 ± 0.1, and a Brix value of 5.5% ± 1% A mixed gel particle of sodium and konjac gel was obtained.

  The obtained gel spheres are white, have a high texture and elasticity, have a low hardness, are uniform in size, and can be added to jelly products.

  The obtained mixed gel particles of edible sodium alginate and konjac gel were subjected to a storage stability acceleration test in a 37 ° C. heat-retaining box. Leaving it in a 37 ° C. incubation box for 7 days is equivalent to leaving it at room temperature for 30 days. After the obtained mixed gel particles of edible sodium alginate and konjac gel were allowed to stand at 37 ° C. for 9 weeks, the color, texture and hardness of the mixed gel particles of edible sodium alginate and konjac gel did not change, and microbiological examination Also passed.

  The obtained mixed gel granules of edible sodium alginate and konjac gel were added to the jelly. The mixed gel particles were added at 13% of the total amount of the mixed gel particles and jelly. The weight composition ratio of jelly is as follows: pure water 75: white sugar 8: citric acid 1.5: sodium citrate 0.1: calcium lactate 0.2: potassium sorbate 0.02: flavor and pigment 0.06: carrageenan 0 .2: Konjac powder 0.2: Locust bean gum 0.1. After leaving in a 37 ° C. incubation box for 9 weeks, the pH value and sugar content of the jelly basically did not change.

  The above description shows preferred embodiments of the present invention, and those skilled in the art can make some changes and modifications without departing from the spirit of the present invention. include.

Claims (9)

(A) sodium alginate, konjac flour, obtaining a mixed solution by mixing sugar and water,
(B) mixing the citric acid monohydrate, potassium sorbate and the dye into the mixed solution to obtain a mixed colloidal solution;
(C) adding the mixed colloidal solution to the calcium lactate solution to crosslink and obtaining gel spheres, thereby obtaining a gel sphere. Specifically, the step (a) includes:
(A1) obtaining sodium alginate, and the mixture was mixed to konjac flour and sugar,
The method for producing a gel sphere according to claim 1, comprising: (a2) mixing the water with the mixture to obtain the mixed solution.   3. The method for producing a gel sphere according to claim 2, wherein the temperature of the water is 60 ° C. to 90 ° C. during the step (a2), and the mixing is performed while stirring. During said step (a2), the mass concentration of the sodium alginate and said konjac powder in the mixed solution, the manufacturing method of the gel spheres according to claim 2, characterized in that 1% to 2%.   In the step (b), specifically, citric acid monohydrate, potassium sorbate and a dye are previously dissolved in water to obtain a first solution, and the mixed solution obtained in the step (a) The method for producing a gel sphere according to claim 1, which is a step of obtaining the mixed colloidal solution by mixing the first solution.   The temperature during mixing in the step (b) is 40 ° C to 50 ° C, the mixing time is 15 minutes to 20 minutes, and the mixing is performed with stirring. A method for producing a gel sphere as described in 1.   2. The method for producing a gel sphere according to claim 1, wherein a mass concentration of calcium lactate in the calcium lactate solution is 1.5% to 3% in the step (c).   The method for producing a gel sphere according to claim 1, wherein, in the step (c), a temperature at the time of crosslinking is 0 ° C to 40 ° C, and a crosslinking time is 5 minutes to 30 minutes. The mixed colloidal solution, konjac flour, sodium alginate, water, sugar, citric acid monohydrate, the mass ratio of potassium sorbate and dyes, 0.1-0.3: 1.35 to 2: 85-91 It is: 4.6-6: 0.06-0.13: 0.03-0.04: 0.3-0.6, It is any one of Claims 1 thru | or 8 characterized by the above-mentioned. A method for producing gel spheres.