JPH01222744A - Refreshing gelatinous food - Google Patents
Refreshing gelatinous foodInfo
- Publication number
- JPH01222744A JPH01222744A JP63047872A JP4787288A JPH01222744A JP H01222744 A JPH01222744 A JP H01222744A JP 63047872 A JP63047872 A JP 63047872A JP 4787288 A JP4787288 A JP 4787288A JP H01222744 A JPH01222744 A JP H01222744A
- Authority
- JP
- Japan
- Prior art keywords
- gum
- water
- carbonic acid
- acid gas
- carbon dioxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 4
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 4
- 239000000230 xanthan gum Substances 0.000 claims abstract description 4
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 4
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 3
- 239000000783 alginic acid Substances 0.000 claims abstract description 3
- 229920000615 alginic acid Polymers 0.000 claims abstract description 3
- 229960001126 alginic acid Drugs 0.000 claims abstract description 3
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 11
- 229920002148 Gellan gum Polymers 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
- 239000000216 gellan gum Substances 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 5
- -1 furcellulan Polymers 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 241000416162 Astragalus gummifer Species 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 229920000569 Gum karaya Polymers 0.000 claims description 2
- 239000004373 Pullulan Substances 0.000 claims description 2
- 229920001218 Pullulan Polymers 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- 229920001615 Tragacanth Polymers 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000010494 karaya gum Nutrition 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 235000010981 methylcellulose Nutrition 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 150000004804 polysaccharides Chemical class 0.000 claims description 2
- 235000019423 pullulan Nutrition 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000010491 tara gum Nutrition 0.000 claims description 2
- 239000000213 tara gum Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 238000001879 gelation Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 2
- 235000011089 carbon dioxide Nutrition 0.000 abstract 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- 230000002378 acidificating effect Effects 0.000 abstract 1
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 abstract 1
- 229920006184 cellulose methylcellulose Polymers 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000000463 material Substances 0.000 description 6
- 230000035597 cooling sensation Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は食品に係るものであり、清涼感に優れたゲル
状食品を工業的に有利に収得することを目的とする。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to foods, and its object is to industrially advantageously obtain gel-like foods with excellent cooling sensation.
く解決すべき問題点〉
ゲル状食品例えば７°リン、トコロテン、その他の商品
は全て、膠質と水とからなるゲル状物であるが、これら
のものに共通の欠点は、清涼感がほとんど、あるいは全
く無いものであるという点である。そこで、これらのも
のに工業的に有利に、しかも嗜好性に優れた清涼感を付
与することが出来るならば、有利であυ、その利用範囲
を拡大することが出来る、と考えられる。この発明は、
この課題を解決するだめの、一つの解答である。Problems that need to be solved> Gel-like foods such as 7° phosphorus, Tokoroten, and other products are all gel-like substances made of colloid and water, but the common drawback of these products is that they have little cooling sensation; Or maybe it's nothing at all. Therefore, it would be advantageous if it were possible to impart a refreshing feeling with excellent palatability to these products in an industrially advantageous manner, and the range of their use could be expanded. This invention is
This is one solution to solving this problem.
以下に、この発明の詳細な説明する。The present invention will be explained in detail below.
〈発明の背景〉
この発明は、ゲル状物に清涼感を付与するだめの材料と
して炭酸ガス、炭酸水を使用するという基点に立って、
その解決に成功したものである。<Background of the Invention> The present invention is based on the use of carbon dioxide gas and carbonated water as materials for imparting a cooling sensation to gel-like materials.
The solution was successful.
〈発明の構成〉 目的ゲル状物の基材は、ジェランガムである。<Structure of the invention> The base material of the target gel-like material is gellan gum.
ジェランガムに他の膠質、例えば、カラギーナン、ファ
ーセルラン、寒天、アルギン酸、ペクチン、タマリンド
種子多糖類、トラガントガム、カラヤガム、アラビアガ
ム、キサンタンガム、プルラン、ローカストビンガム、
グアーガム、タラガム、ゼラチン、メチルセルロース、
アルギン酸ナトリウム・ＣＭＣ，ＰＧＡ、その他の膠質
の１種以上と水との混合系に炭酸ガス、炭酸水を注入す
る。あるいは炭酸ガスを圧入するかわシに、炭酸水素ナ
トリウムと酸味料、例えばクエン酸、酒石酸、リンゴ酸
、フマル酸、その他を添加すればよい。炭酸ガスの圧入
量は、目的物中ガス容積が２．０〜６．０になる量にお
いて添加すればよい。これを密閉する。加熱の温度は約
９０°Ｃ以上になるように加熱すればよい。この系を膠
質のゲル化温度以下に冷却する。生成したゲル状物を取
シ出す。これが目的の清涼性ゲル状物である。Gellan gum has other colloids, such as carrageenan, furcellulan, agar, alginic acid, pectin, tamarind seed polysaccharide, gum tragacanth, gum karaya, gum arabic, xanthan gum, pullulan, locust bingham,
Guar gum, tara gum, gelatin, methylcellulose,
Carbon dioxide gas and carbonated water are injected into a mixed system of sodium alginate, CMC, PGA, and one or more other colloids and water. Alternatively, sodium bicarbonate and an acidulant such as citric acid, tartaric acid, malic acid, fumaric acid, etc. may be added to a container into which carbon dioxide gas is pressurized. The amount of carbon dioxide gas to be injected may be such that the gas volume in the target object is 2.0 to 6.0. Seal this. The heating temperature may be approximately 90° C. or higher. The system is cooled below the gelling temperature of the colloid. Take out the gel-like substance that has formed. This is the desired cooling gel.
次に実験例によりこの発明の詳細な説明する。Next, the present invention will be explained in detail using experimental examples.
炭酸ガス含有量
イオン交換水４９５部にジェランガム、又はカラギーナ
ン、寒天、ゼラチン５部を加え攪拌混合した。これにカ
ーボネータ−で炭酸ガスを吹き込んだソーダ水（２０″
Ｃ）５００部を加え混合層、２５０？容量の耐圧容器に
入れ密閉し、湯煎にて９５°Ｃまで加熱し、１０分間保
ち、系を攪拌し続けた。直ちに５°Ｃの水槽に漬け、ｌ
Ｏ’Ｃまで急冷却した。Gellan gum, carrageenan, agar, and gelatin (5 parts) were added to 495 parts of carbon dioxide content ion-exchanged water and mixed with stirring. Soda water (20"
C) Add 500 parts and mix layer, 250? The mixture was placed in a pressure-tight container, sealed tightly, and heated in a water bath to 95°C, kept for 10 minutes, and the system was continuously stirred. Immediately soak in a water tank at 5°C.
It was rapidly cooled to O'C.
この試料１００？を集気瓶に入れ、全体を５゜°Ｃに加
温し、このとき発生した炭酸ガスを捕集し大気圧下で体
積を測定し試料１０（１’中の溶存炭酸ガス量とした。This sample 100? The sample was placed in an air collection bottle and the whole was heated to 5°C, and the carbon dioxide gas generated at this time was collected and the volume was measured under atmospheric pressure to determine the amount of carbon dioxide gas dissolved in sample 10 (1').
以上の如く、ジェランガムを使用することによシ炭酸ガ
ス含有量の高いゼリーが得られた、。As described above, a jelly with a high carbon dioxide content was obtained by using gellan gum.
実施例１
砂糖３６０部、ジェランガム７部を粉体混合し、水６１
４部、クエン酸６部を加え攪拌混合し、９５°Ｃに１０
分間加熱する。これを冷却して１５°Ｃにてゲル化を完
了させた。Example 1 360 parts of sugar and 7 parts of gellan gum were mixed in powder form, and 61 parts of water was added.
Add 4 parts of citric acid and 6 parts of citric acid, mix and heat to 95°C for 10 minutes.
Heat for a minute. This was cooled to complete gelation at 15°C.
このゲル状物を１２５１秤量し、それにプレンソーダ（
炭酸水）（ガス容積３．４３以上のもの）を１２５２秤
量し、耐圧容器に入れ密閉し、湯煎にて７５°Ｃまで加
熱し、１０分間保ち系を攪拌し続けた。直ちに急冷却し
ゲル化させた。1251 of this gel-like material was weighed, and plain soda (
Carbonated water) (gas volume 3.43 or more) was weighed, placed in a pressure-resistant container, sealed, heated to 75°C in a water bath, and kept for 10 minutes while stirring the system. It was immediately rapidly cooled to form a gel.
このようにして、炭酸ガス容積を約３．２程度含む清涼
感のあるゲル化物を得た。In this way, a gelled product with a refreshing feeling and containing about 3.2 carbon dioxide gas volumes was obtained.
実施例２
ジェランガム３部、カラギーナン２部、キサンタンガム
１部、炭酸水素ナトリウム１０部、クエン酸２０部を密
閉容器に入れ、水１１を加え、直ちに密閉する。これを
攪拌しなから８０’Ｃに１０分間加熱した後冷却し２０
°Ｃにしゲル化を完了させた。Example 2 3 parts of gellan gum, 2 parts of carrageenan, 1 part of xanthan gum, 10 parts of sodium bicarbonate, and 20 parts of citric acid are placed in a sealed container, 11 parts of water is added, and the container is immediately sealed. This was heated to 80'C for 10 minutes without stirring, then cooled to 20°C.
℃ to complete gelation.
このようにして、炭酸ガス容積約３．５程度を均□質に
含有しているゲル状物を得た。In this way, a gel-like material homogeneously containing about 3.5 volumes of carbon dioxide gas was obtained.
このものは口触りの良い清涼感に富んだものであった。This product had a pleasant texture and a refreshing feeling.
Claims (1)
ーセルラン、寒天、アルギン酸、ペクチン、タマリンド
種子多糖類、トラガントガム、カラヤガム、アラビアガ
ム、キサンタンガム、プルラン、ローカストビンガム、
グァーガム、タラガム、ゼラチン、メチルセルロース、
アルギン酸ナトリウム、ＣＭＣ、ＰＧＡ、その他の１種
又は２種以上の併用したものからなる水性系に炭酸ガス
、炭酸水を加えた系を密封し加熱冷却してなることを特
徴とする清涼性ゲル状食品。Gellan gum has other colloids, such as carrageenan, furcellulan, agar, alginic acid, pectin, tamarind seed polysaccharide, gum tragacanth, gum karaya, gum arabic, xanthan gum, pullulan, locust bingham,
Guar gum, tara gum, gelatin, methylcellulose,
A refreshing gel-like product characterized by being made by heating and cooling an aqueous system containing sodium alginate, CMC, PGA, and one or more of these in combination with carbon dioxide gas and carbonated water. food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63047872A JPH01222744A (en) | 1988-03-01 | 1988-03-01 | Refreshing gelatinous food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63047872A JPH01222744A (en) | 1988-03-01 | 1988-03-01 | Refreshing gelatinous food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01222744A true JPH01222744A (en) | 1989-09-06 |
Family
ID=12787472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63047872A Pending JPH01222744A (en) | 1988-03-01 | 1988-03-01 | Refreshing gelatinous food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01222744A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996000015A3 (en) * | 1994-06-24 | 1996-02-22 | Monsanto Co | Gelled gellan gum beads |
| WO1996019925A1 (en) * | 1994-12-27 | 1996-07-04 | Monsanto Company | Gelled, alcohol-free carbonated beverage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5069247A (en) * | 1973-10-18 | 1975-06-10 | ||
| JPS5452761A (en) * | 1977-10-05 | 1979-04-25 | Taiyo Fishery Co Ltd | Carbon dioxide containing jelly food and producing same |
| JPS54101467A (en) * | 1978-01-27 | 1979-08-10 | Sankichi Sakuma | Carbonated alcohol containing gelly confectionery |
| JPS56102762A (en) * | 1980-01-18 | 1981-08-17 | Nitta Zerachin Kk | Preparation of soda jelly |
| JPS62126943A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Heat-resistant water-based gel |
| JPS62143653A (en) * | 1985-11-26 | 1987-06-26 | San Ei Chem Ind Ltd | Food gel |
-
1988
- 1988-03-01 JP JP63047872A patent/JPH01222744A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5069247A (en) * | 1973-10-18 | 1975-06-10 | ||
| JPS5452761A (en) * | 1977-10-05 | 1979-04-25 | Taiyo Fishery Co Ltd | Carbon dioxide containing jelly food and producing same |
| JPS54101467A (en) * | 1978-01-27 | 1979-08-10 | Sankichi Sakuma | Carbonated alcohol containing gelly confectionery |
| JPS56102762A (en) * | 1980-01-18 | 1981-08-17 | Nitta Zerachin Kk | Preparation of soda jelly |
| JPS62126943A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Heat-resistant water-based gel |
| JPS62143653A (en) * | 1985-11-26 | 1987-06-26 | San Ei Chem Ind Ltd | Food gel |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996000015A3 (en) * | 1994-06-24 | 1996-02-22 | Monsanto Co | Gelled gellan gum beads |
| WO1996019925A1 (en) * | 1994-12-27 | 1996-07-04 | Monsanto Company | Gelled, alcohol-free carbonated beverage |
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