JPH01240154A - Carrageenan gel and production thereof - Google Patents
Carrageenan gel and production thereofInfo
- Publication number
- JPH01240154A JPH01240154A JP63066241A JP6624188A JPH01240154A JP H01240154 A JPH01240154 A JP H01240154A JP 63066241 A JP63066241 A JP 63066241A JP 6624188 A JP6624188 A JP 6624188A JP H01240154 A JPH01240154 A JP H01240154A
- Authority
- JP
- Japan
- Prior art keywords
- gel
- syneresis
- carrageenan
- production
- carrageenan gel
- 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
- 235000010418 carrageenan Nutrition 0.000 title claims abstract description 16
- 239000000679 carrageenan Substances 0.000 title claims abstract description 16
- 229920001525 carrageenan Polymers 0.000 title claims abstract description 16
- 229940113118 carrageenan Drugs 0.000 title claims abstract description 16
- 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 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000010408 potassium alginate Nutrition 0.000 claims abstract description 7
- 239000000737 potassium alginate Substances 0.000 claims abstract description 7
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 11
- 235000016213 coffee Nutrition 0.000 description 8
- 235000013353 coffee beverage Nutrition 0.000 description 8
- 235000015110 jellies Nutrition 0.000 description 8
- 239000008274 jelly Substances 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229910001414 potassium ion Inorganic materials 0.000 description 3
- 238000009472 formulation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は離水の全熱しないカラギーナンゲル及びそのｗ
Ａ造方法にかんするものである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a carrageenan gel that does not completely heat syneresis and its w.
This relates to the A construction method.
現在食生活の高度化に伴って、デザートとしてのカラギ
ーナンゼリーの市場が拡大し′〔、るが、主として使用
されているゲル化剤はカラギーナンである。このカラギ
ーナンは紅藻類の海藻から抽出された高分子劣１！類で
成分の糖単位により、ラムグータイプ、カッパータイプ
、アイオータータイプの３種類に分けられるその特徴は
ラムグータイプは水溶性であり、増粘剤として使用され
、カッパータイプは水ゲル形成能があるのでフルーツゼ
リーとかコーヒーゼリーのゲル化剤として使用されてい
る。アイオータータイプはミルクと反応してゲルを形成
する性質をもっているので、ミルクプリンのゲル化剤と
して使用されている。又カッパータイプのカラギーナン
はカリウムイオンと反応してゲル強度が増大する。また
カラギーナンはローガストビーンガムと特異的に反応し
てゲル強度の増大と離水防止作用があることが知られて
いる。Currently, as dietary habits become more sophisticated, the market for carrageenan jelly as a dessert is expanding, but the gelling agent mainly used is carrageenan. This carrageenan is a polymer extracted from red algae. The rum goo type is water-soluble and is used as a thickener, and the copper type has the ability to form water gels. Because of this, it is used as a gelling agent in fruit jelly and coffee jelly. Iota type has the property of forming a gel by reacting with milk, so it is used as a gelling agent for milk pudding. Kappa type carrageenan also reacts with potassium ions to increase gel strength. It is also known that carrageenan specifically reacts with raw gust bean gum to increase gel strength and prevent syneresis.
このカラギーナンゲルのウィークポイントはゲル物をつ
くった場合、ゲル物からの離水が多いということである
。離水が多いこと自体は風味を木々しくするので、味の
点からすればそう大きい問題ではないが、容器に詰めら
れ販売されているものを消費者が購入し、それを食べる
為開封しようとしたとき、時として容器を傾けたまま開
封した場合、離水した液がこぼれて衣服をよごすという
問題があるため、離水した商品は極端にきられれるのが
現実である。この離水を止める方法として現在とられて
いるのは、ローガストピーンガムが離水を抑止する働き
があるので、このものの使用量を多くするとか、カリウ
ム、カルシウムイオンが離水を促進する作用があるｌ）
、この使用量を減らすとか試みられているが、ローガス
トビーンガムの場合は、使用量が多くなるにつれて、食
感がモチモチして口どけが悪くなる反面、離水を完全に
止めることが出来ずカリウムイオン、カルシウムイオン
を減らすと食感がメタメタしてくる０食感を犠牲にして
、ローガストビーンガムを多くし、カリウノ、イオン、
カルシウムイオンを全熱使用せずとも、コーヒーゼリー
の場合はコーヒーエキス自体に離水促進物質があるため
、離水を完全に止めることが出来ないのが現状である。The weak point of this carrageenan gel is that when it is made into a gel, there is a lot of water separation from the gel. High syneresis itself makes the flavor woody, so it's not a big problem from a taste standpoint, but if a consumer buys something sold in a container and tries to open it to eat it. Sometimes, if the container is opened with the container tilted, there is a problem that the water released spills and stains clothes, so the reality is that products that have released water are extremely difficult to clean. The current methods of stopping this syneresis are to increase the amount of raw gust pea gum, which has the effect of inhibiting syneresis, or to use potassium and calcium ions, which have the effect of promoting syneresis. )
Attempts have been made to reduce the amount used, but in the case of raw bean gum, as the amount used increases, the texture becomes chewy and the texture becomes harder to melt in the mouth, but syneresis cannot be completely stopped. If you reduce potassium ions and calcium ions, the texture will become metamorphosed.At the expense of the zero texture, we increase the amount of raw gust bean gum and increase the amount of kariuno, ions,
Even without using all of the calcium ions, the current situation is that in the case of coffee jelly, syneresis cannot be completely stopped because the coffee extract itself contains a substance that promotes syneresis.
更に悪いことには、消費者全体の嗜好がゲルに粘りがな
く、かつ口どけの良いものへ変わってきているので当該
業界の大きな悩みとなってきた。To make matters worse, overall consumer tastes have changed to gels that are less sticky and melt in the mouth, which has become a major problem for the industry.
本発明はこの消費者の嗜好を満足させながら、パーフェ
クトに離水をとめるべく鋭意研究の結果、カラギーナン
ゲルをつくる際に、アルギン酸カリウムを併用すると、
緑も離水しやすいコーヒーゼリーですら、完全に離水を
止めることが出来ることを見いだして本発明を完成した
。これにより離水ぜずかつ、口どけの良好なゲル物をつ
くることが出来、当該業界に詰すること大である。The present invention has been developed as a result of intensive research to perfectly prevent syneresis while satisfying these consumer preferences.When making carrageenan gel, when potassium alginate is used in combination,
The present invention was completed by discovering that even green coffee jelly, which is prone to syneresis, can completely stop syneresis. This makes it possible to create a gel product that does not release water and melts in the mouth, which is of great benefit to the industry.
以下実験、実施例にて説明する。This will be explained below using experiments and examples.
〔実験１〕
下記の配合にて６０ｃｃカップ詰めのコーヒーゼリーを
つくり、多糖類と併用し離水防止効果を試験した配合
カラギーナン ０６ ％
ローガストビーンガム ０．２１１コーヒー抽出液
４．Ｑｎ
多糖類 ０．１７１判定基準ニー
離水なし
± やや離水
＋ 離水あり
十が多い程離水が多い
〔実験２〕
実験１と同じ配合で、アルギン酸カリウムの添加量を変
えてコーヒーゼリーをつくり、離水防止効果の限界を試
験した。[Experiment 1] A 60 cc cup of coffee jelly was made with the following formulation, and the syneresis prevention effect was tested in combination with polysaccharide.Carrageenan 06% Rogust bean gum 0.211Coffee extract 4. Qn Polysaccharide 0.171 Judgment Criteria Knee
No syneresis ± Slight syneresis + Syneresis The higher the number, the more syneresis [Experiment 2] Using the same formulation as in Experiment 1, coffee jelly was made with varying amounts of potassium alginate, and the limits of the syneresis prevention effect were tested.
判定基準は実験１と同じ
判定期日 製造後７日目
実施例
カラギーナン６ｇ、ローガストビーンガム１．５ｇアル
ギン酸カリウムＩｇを砂糖３０ｇと粉体混合した、これ
を水７５０ｃｃに分散させた。このものを８５℃迄加熱
したのち、コーヒー抽出液２０ｇ、インスタントコーヒ
ー２０ｇ、砂糖１５０ｇを添加溶解した。Judgment criteria were the same as those in Experiment 1. Seventh day after production. Example 6 g of carrageenan, 1.5 g of raw gust bean gum, and Ig of potassium alginate were powder-mixed with 30 g of sugar. This was dispersed in 750 cc of water. After heating this product to 85° C., 20 g of coffee extract, 20 g of instant coffee, and 150 g of sugar were added and dissolved.
最後にコーヒーフレーバーをｌｃｃ添加し重駿補正して
コーヒーゼリー１ｋｇを得た。このものを６０ｃｃのカ
ップに充填した。１ケ月経過後開封したが離水は全くみ
られなかった。Finally, 1 kg of coffee flavor was added and the mixture was corrected to obtain 1 kg of coffee jelly. This product was filled into a 60 cc cup. When the package was opened after one month had passed, no syneresis was observed.
Claims (2)
カラギーナンゲル。(1) Carrageenan gel that does not cause syneresis and is made using potassium alginate in combination.
ムの量が、ゲルミックスに対して０．０１重量パーセン
と以上である特許請求範囲第一項記載のカラギーナンゲ
ル。(2) The carrageenan gel according to claim 1, wherein the amount of potassium alginate used in combination with the carrageenan gel is 0.01 weight percent or more based on the gel mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63066241A JPH01240154A (en) | 1988-03-21 | 1988-03-21 | Carrageenan gel and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63066241A JPH01240154A (en) | 1988-03-21 | 1988-03-21 | Carrageenan gel and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01240154A true JPH01240154A (en) | 1989-09-25 |
Family
ID=13310169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63066241A Pending JPH01240154A (en) | 1988-03-21 | 1988-03-21 | Carrageenan gel and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01240154A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010112185A (en) * | 2001-11-19 | 2001-12-20 | 방계룡 | Jellied food for a losing weight |
-
1988
- 1988-03-21 JP JP63066241A patent/JPH01240154A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010112185A (en) * | 2001-11-19 | 2001-12-20 | 방계룡 | Jellied food for a losing weight |
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