JPH012540A - Soda jelly and its manufacturing method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention disperses and maintains bubbles of carbon dioxide gas and other gases in a gel with a uniform size, and further dissolves a portion of carbon dioxide, thereby producing a gel with a stimulating sensation. The present invention relates to a novel jelly having a taste and a refreshing appearance.

[Conventional technology and problems]

Among the variations of jelly, there have been some inventions called carbonated jelly.

However, most of them are heated to dissolve the gelling agent or to sterilize the product after condensing carbon dioxide gas, so even though they contain carbon dioxide gas, they only have that taste, and the gel does not remain in the gel. It is not possible to find a jelly that retains uniform air bubbles. In other words, even if a carbon dioxide-containing aqueous solution is mixed into a product and sealed in a pressure-resistant container, the product becomes a fluid sol by heating and can retain carbon dioxide or air bubbles within it. However, it separates from the sol.

As another example, an aqueous gelatin solution is mixed with an aqueous carbon dioxide solution, quickly filled into a pressure container, and then sealed. There are examples of heating the sol to a gel state and shaking the container to create foam [JP-A-51-10171, JP-A-50-69247]. ],
In this case, it is necessary to adjust the filling amount as a condition for foaming. In other words, whether the filling amount is large or small, mixing of the contents is insufficient and foaming does not occur. In fact, there is no example in which the structure inside the container is suitable for foaming, and there is no specific mention of the size and uniformity of the bubbles. Above all, in this case, the most difficult point is that the temperature range in which the sol transitions to gel is not clearly pointed out, and it can be said that capturing the timing of the transition from sol to gel is extremely difficult at the factory production level. . In other words, bubbles are formed in a sol state, but it is difficult to retain the bubbles, and foaming is difficult in a gel state.

Furthermore, since the gelling agent used in this example is gelatin, if the gelled contents are physically destroyed, the gel cannot be restored again.

That is, there is no example in which a gel has a carbonic acid taste and bubbles of uniform size are homogeneously dispersed and retained in the gel.

[Means for solving problems]

The first invention of the present application to solve the above problems is a jelly containing rhomethoxyl pectin which forms a gel by binding with calcium ions as a gelling agent, in which a part of carbon dioxide gas is added to the jelly. It is a soda jelly characterized by being melted and the remainder being bubbles and uniformly dispersed together with bubbles of a gas other than carbon dioxide. , an acid aqueous solution and a rhomethoxyl pectin aqueous solution are stirred and mixed at a temperature of approximately 5°C to 201°C, and carbon dioxide gas is foamed and gelation is performed by the bonding of rhohmethoxyl pectin and calcium ions at the same time. This is a method for producing soda jelly, which is characterized by uniformly dispersing and mixing bubbles of gas other than carbon dioxide gas into a gel and retaining them.

The present invention will be explained in detail below.

The type of rhomethoxyl pectin (hereinafter referred to as LM pectin) contained as a gelling agent in the present invention is not limited as long as it forms a gel by cross-linking with calcium ions. For example, in order to change the texture of the gel, if sodium alginate, which binds and coagulates with calcium ions, is used in combination, the jelly of the present invention with various textures can be produced. The amount of calcium required to form a gel is appropriately determined depending on the type of LM pectin Φ and the desired state of the gel.

Next, in the present invention, part of the carbon dioxide gas is dissolved in the pectin jelly, giving the jelly a stimulating and refreshing taste characteristic of carbonic acid when eaten. In addition, the remaining carbon dioxide gas is uniformly dispersed and retained in the jelly together with other gas bubbles such as air and nitrogen, giving the jelly beautiful fashion properties.

The carbon dioxide gas bubbles in the present invention are generated by stirring and mixing the calcium ion-containing carbonate aqueous solution and the LM pectin aqueous solution, and simultaneously performing foaming of the carbon dioxide gas and gelation due to the binding of LM pectin and calcium ions. It is preferable that the bubbles are dispersed and maintained, since the size and number of bubbles are appropriate and uniformly dispersed and maintained.

Moreover, it is preferable for the size of the carbon dioxide gas and other gas bubbles held in the jelly to be in the range of 0.1 to 2.0 mm in diameter from the viewpoint of appearance. Further, the overrun value due to the inclusion of air bubbles is suitably within 20%. If it is more than 20%, the air/bubbles become too fine, which is unfavorable in terms of appearance. In addition, 0.5 to 1.5 volumes of carbon dioxide gas is dissolved in the jelly, and 10% to 50% of the volume of the total bubbles is dispersed and retained as bubbles, and bubbles other than carbon dioxide gas are dissolved in the jelly. If 90% to 50% of the total bubble volume is dispersed and retained as bubbles,
Favorable in terms of taste and appearance.

Next, a method for producing soda jelly, which is the second invention of the present application, will be explained.

First, the LM pectin aqueous solution in the present invention is produced as follows.

LM pectin having calcium gelling ability is added to the solution at a concentration of about 1% (-8) to 3.0% (W/W) and dissolved by heating. At this time, gelatin, agar, carrageenan, HM pectin, xanthan gum, guar gum, tamarind gum, farcellan, etc. may be used as an auxiliary agent. Sugar, glucose or liquid sugar, honey, starch syrup, or other Class A substances may be added to this pectin aqueous solution. Added. The amount added is appropriately set so as to obtain the desired gel hardness upon gelation.

In addition, the pH can be adjusted to the gelling pH of LM pectin using acidulants such as citric acid, acetic acid, lactic acid, other organic acids, and sodium salts of the organic acids, such as sodium citrate, sodium lactate, sodium acetate, etc. The amount to be added is determined so that it is within the range of about 2.6 to 6.5. Of course, it is affected by the content of fruit juice, so you have to take that into consideration when making adjustments.I! addition of and p
After adjusting H, 80 to 9 using a plate heat exchanger.
Sterilize at 5°C and immediately cool to 15-25°C.

Next, for the calcium ion-containing carbonated aqueous solution, calcium salts such as calcium lactate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium ascorbate, calcium chloride, etc. used for food or medicine are used as appropriate. do. The amount of calcium salt added is determined appropriately depending on the type of LM pectin used and to obtain the desired gel strength, but if it is too small, the number of calcium binding bridges between pectin molecules will be small.
As a result, the gel strength becomes very weak. If it is too much, the gel will become brittle (unsuitable).

Also, add sugar, glucose or liquid sugar, honey, starch syrup, or other IJ so that the sugar content is about 5 to 15! It is preferable to add the above because a good gel can be obtained.

In addition, if necessary, sodium salts of various organic acids can be used to
Adjust H. Next, using a plate heat exchanger, 80 to 9
Sterilize at 5°C, cool to about 20°C, and carbonate. At this time, the gas pressure is 1 to 4 kg/- at 15℃
Adjust the carbonation so that In addition, as a carbon dioxide gas supply means, in addition to the carbonation mentioned above, a carbonate such as sodium hydrogen carbonate is dissolved in water cooled to about 15°C, and mixed with a pectin aqueous solution and a calcium aqueous solution obtained by previously blending, sterilizing, and cooling. A method of foaming carbon dioxide gas may also be used as an auxiliary method. However, in this case, it is preferable for the taste to set the carbon dioxide gas pressure to 1 to 2 kg/cd at 15°C. In this way, a calcium ion-containing aqueous solution containing carbon dioxide gas can be obtained. The pH of the obtained aqueous solution is preferably about 4.0 to 6.0 in terms of gel formation.

The two liquids thus obtained are mixed. It is necessary that the product temperature at the time of mixing both is 5 to 20°C. That is, 5℃
If it is less than 20°C, the solubility of carbon dioxide gas is high and foaming is insufficient, and if it exceeds 20°C, carbon dioxide gas foams a lot and the dissolved ratio is low, resulting in a lack of refreshing taste. Furthermore, above this temperature, the gel strength becomes small (and bubbles cannot be retained sufficiently. In other words, the gel formed by the bond between pectin and calcium is thermoreversible, and becomes a sol at high temperatures and a gel at low temperatures. reversibly changes state.5
The product is stirred at a temperature of .degree. C. to 20.degree. C., and bubbles of carbon dioxide, air, nitrogen, etc. are hemixed into the gel and retained.

This gel temporarily becomes a sol when stirred, but it has enough viscosity to retain air bubbles. When stored at 20°C or lower, the gel will recover within 24 hours. This bubble-containing sol-like viscous jelly is aseptically filled into a pressure-resistant container and sealed. This container may be of any type as long as it can withstand 10 kg/c+4. Note that under conditions of 5°C or lower, the foamed carbon dioxide gas begins to dissolve into the gel again and some of the bubbles disappear, but when stirring, air, nitrogen, etc. are mixed, and carbon dioxide gas and air, If air bubbles such as nitrogen are kept in the gel, most of the air bubbles will not disappear even under conditions of 5℃ or lower, as gases such as air and nitrogen do not dissolve in the gel even at low temperatures. The appearance of the soda jelly is not impaired. If stored at around 10°C, even more bubbles will be retained.

Next, experimental examples of the present invention will be shown.

Experimental Example 1 Table 1 shows the results of measuring the size and dispersion of bubbles due to differences in overrun values.

Measurement method) After taking a photo of the jelly containing air bubbles from the top,
After adjusting the size to the actual size, measure the diameter with a caliper. Size and average of 100 pieces. The variation was expressed as δ(n·100).

Sample) The sample was manufactured according to Example 1.
℃, and after 24 hours, the bubbles were brought to a temperature of 10℃, and then photographed.

Zella instead of pectin as a control. An example using chin. In this case gelatin After mixing the solution with carbonated water and sealing it, sterilize it. Cool the bacteria and immediately after the gelatin gels. I shook it in front of me.

From the above results, in the product of the present invention, as the overrun value increases, the bubble size decreases and the variation (δ)
It can be seen that although the bubble size is small, the bubble size in the control product is too large and the variation is large.

Experimental Example 2 The results of investigating the relationship between sugar content and the state of the gel obtained are as follows.
As shown in Table and Table 3.

Composition of the carbonated aqueous solution containing calcium in this case (calcium 70 mg χ, Pi degree 10. pH 5.0) Composition of the pectin aqueous solution in this case (pectin 1.8 χ (W/W), sugar content 30. pH 4)
, 2) From the results in Tables 2 and 3 above, it can be seen that the gel state is good when the sugar content of the LM pectin aqueous solution is 25 to 35. In addition, in the case of carbonated aqueous solution containing calcium, the sugar content is 5 to 1.
It can be seen that the gel obtained in Example 5 was in good condition.

Experimental Example 3 Tables 5 and 6 show the results of an experiment on the relationship between pH and the state of the gel obtained.

Composition of the carbonic acid aqueous solution in this case (calcium concentration 0%, I! degree 10. pH 5,0) Pectin aqueous solution composition in this case (pectin 1.8χ (-8), I! degree 30. pH 4,
2) From the results in Tables 5 and 6, it can be seen that the gel obtained is in good condition when the pH of the pectin aqueous solution is 3.5 to 4.5. In addition, the pH of a carbonated aqueous solution containing calcium is 4.
．． It can be seen that the gel is in good condition when it is 5 to 5.5.

Experimental Example 4 Table 7 shows the results of investigating the relationship between the calcium concentration of the calcium-containing carbonate aqueous solution and the gel state.

Pectin aqueous solution composition in this case.

(Pectin 1.8χ(-8), F! degree 30. pH 4,
2) From the results in Table 7, the calcium concentration is 50-120m
It can be seen that the gel obtained was in good condition with a value of about 100 g/%.

Experimental Example 5 Table 8 shows the results of an experiment on the relationship between gel strength and bubble retention.

Gel strength) Rheometer with adapter for measuring jelly strength
Measured by.

Measured when the product temperature was 10℃.

test sample) Change the pectin content of pectin aqueous solution and measure the gel strength.

The composition of the carbonated aqueous solution is sugar content 10. Karushi The pH was 5.2, and the gas volume was 3.

From the results in Table 8, it can be seen that a gel strength of about 1 g/cd or more has a good bubble retention ability.

Experimental Example 6 Table 9 shows the results of investigating the relationship between the amount of carbon dioxide gas injected and the taste.

Pectin aqueous solution composition in this case.

(Pectin 1.8χ (W/W), pH 4, 2, 13 degrees 30) Calcium-containing carbonated aqueous solution is degassed and adjusted so that the gas volume of the finished product is 0.5 to 2 volumes, (Calcium 70 %, sugar content 10) Note) Gas volume (gas volume): Calculated value obtained by converting the amount of carbon dioxide contained in the food into the volume that should be occupied at 15.5℃ and 1 atm. It is the quotient obtained by dividing the value by the volume of the food.Incidentally, the amount of carbon dioxide gas saturated in water at 15.5°C and 1 atm is 1 volume.

From the results in Table 9, carbon dioxide gas injection it (gas volume) is 0.
It can be seen that positions 5 to 1.5 are preferable in terms of taste.

Experimental Example 7 The foam storage stability of the product obtained in Experimental Example 1 was investigated. The results are shown in Table 10.

From the results in Table 10, it can be seen that when the products of the present invention are stored at 5°C, both overrun and bubble size are kept stable after 3 days. In other words, the number and size of bubbles are well maintained without changing.

Experimental Example 8 The relationship between the amount of carbon dioxide gas injected into the finished product (gas volume) and the microbial resistance of the product is shown in Table 1) (a) and (b).

Table 1) Injection of carbon dioxide into finished products and microbial resistance (a) <Stored at 5℃> (bl <Stored at 30℃> 10-.-Proliferation of microorganisms was observed++--...- Significant microbial growth One in which growth was observed: one in which microbial growth was not observed The composition in this case is as follows.

From the results in Table 10, it can be seen that no growth of microorganisms is observed at both storage temperatures of 5°C and 30°C, as long as the gas volume (gas volume') is 0.5 or more. I know what's good.

Examples of the present invention will be described below.

Example 1 Sprinkle 20 kg of LM pectin on 300 kg of sand F and add 55 kg of water.
Dissolve and disperse in 001. Dissolve 2 kg of citric acid and 2 kg of sodium citrate in 100 kg of strawberry juice, and add to the above mixture. Finally, a small amount of natural coloring and fragrance are added and mixed, and water is added to bring the pressure to 1000 N to form a pectin aqueous solution. After sterilizing at 95℃, cooling to 20℃,
Transfer to a 3kl jacketed tank and further cool to below 1'5°C. Next, 1.100 kg of sand is dissolved in water, and 6 kg of calcium lactate, which has been previously heated and dissolved in water, is added and mixed. Furthermore, add 25 kg of 50% sodium lactate, a small amount of fragrance, and water to make 1 ooo e
shall be. This calcium solution is cooled and carbonated. This aqueous solution is transferred as it is to the 3kl jacketed tank, and equal amounts of the pectin aqueous solution and the calcium carbonate solution are mixed and stirred. At this time, the product temperature is controlled to be 10°C. The stirring method varies depending on various conditions such as propeller shape, stirring time, propeller rotation speed, mixing tank shape and size, etc., but the average size (diameter) of the bubbles is 1. Conditions are set so that the degree of overrun value is 15%. Stirring is terminated when the overrun value reaches 15%. The resulting carbonated sol-like viscous material is filled into a pressure-resistant container and sealed. The product temperature is maintained at 0°C to 20°C, preferably 10°C for distribution. Within 24 hours, the sol-like viscous substance regains its gel state. In this way, it was possible to obtain a novel jelly dessert with a strawberry flavor, a refreshing taste of carbonic acid, and a fashionable and beautiful appearance.

Examples 2 to 3 Pectin jelly was produced in the same manner as in Example 1 using an aqueous pectin solution and an aqueous carbonate solution having the following compositions. The resulting products have a fruit juice flavor, a refreshing taste of carbonic acid, and a fashionable and beautiful appearance, and the bubbles do not disappear even after being stored at around 10℃ for 90 days, and the product maintains its beautiful appearance. Ta.

Composition Example 4 of pectin aqueous solution Sand! ! Sprinkle 20 kg of LM pectin on 300 kg and dissolve and disperse in water 5001. grapefruit juice 10
0 kg citric acid 2 kg, sodium citrate 2 k
g? Dissolve and add to the previous mixture. Finally, a small amount of natural coloring and fragrance are added and mixed, and water is added to make a total of 1000 J to form a pectin aqueous solution. 20 days after sterilization at 95℃
Cool to 15°C, transfer to a 3kl jacketed tank, and further cool to below 15°C. Next, 100 kg of sand is dissolved in water, and 6 kg of calcium lactate, which has been previously heated and dissolved in water, is added and mixed. Furthermore, add 25 kg of 50% sodium lactate, a small amount of fragrance, and water.
Set it to 001. This aqueous solution was transferred as it was to the previous 3kl jacket tank, and 500ml of an 8% by weight solution of sodium bicarbonate prepared separately with the pectin aqueous solution too l was added.
Mix and stir 1 at the same time. Thereafter, soda jelly was produced in the same manner as in Example 1.

The resulting product had a grapefruit flavor and a refreshing taste characteristic of carbonic acid, and a fashionable and beautiful appearance, and the bubbles did not disappear and the beautiful appearance was maintained even after storage at about 10°C for 90 days.

Example 5 Soda jelly was produced in the same manner as in Example 1, using 18 kg of LM pectin and 2 kg of sodium alginate instead of 20 kg of LM pectin in Example 1, and having a strawberry flavor and a refreshing feeling of carbonic acid. A new jelly dessert with a strong taste, a futuristic appearance, and a firmer texture could be obtained.

〔Effect of the invention〕

As described above, the product of the present invention not only allows users to enjoy the refreshing sensation unique to carbonic acid, but also allows them to enjoy a beautiful appearance because the air bubbles of uniform size are homogeneously dispersed and held. Furthermore, since microorganisms do not proliferate for a long time, it can be stored for a long time.

According to the production method of the present invention, the product of the present invention having the above-mentioned characteristics is mixed with a calcium ion-containing carbonated aqueous solution and L
Since it can be produced simply by mixing and stirring M pectin aqueous solution, it has great practical value.

Patent applicant: Nakano Suten Co., Ltd. Agent Patent Attorney Yusuke Hiraki

Claims (6)

[Claims] (1) In a jelly containing rhomethoxyl pectin, which forms a gel by combining with calcium ions, as a gelling agent, a part of carbon dioxide gas is melted in the jelly, and the remainder is made into bubbles to contain gases other than carbon dioxide gas. A soda jelly characterized by being uniformly dispersed and held together with air bubbles. (2) Carbon dioxide gas bubbles are generated by stirring and mixing a calcium-containing carbonate aqueous solution and a rhohmethoxyl pectin aqueous solution, and simultaneously performing foaming of carbon dioxide gas and gelation due to the bonding of rhohmethoxyl pectin and calcium ions. The soda jelly according to claim 1, wherein the soda jelly is dispersed and maintained. (3) The size of carbon dioxide gas and non-carbon dioxide gas bubbles held in the gel is uniformly dispersed with a diameter of 0.1 mm to 2.0 mm, and the amount of bubbles is foamed to an overrun value of 1% to 20%. The soda jelly according to claim 1, which is foamed. (4) 0.5 to 1.5 volumes of carbon dioxide gas is dissolved in the gel, and 10% to 50% of the total bubble volume is dispersed as bubbles, and there are no bubbles other than carbon dioxide gas. The soda jelly according to claim 1, wherein 90% to 50% of the total volume of the bubbles is dispersed and held as bubbles. (5) Stir and mix the calcium ion-containing carbonate aqueous solution and the rhomethoxyl pectin aqueous solution at a temperature of about 5°C to 20°C, and simultaneously perform foaming of carbon dioxide gas and gelation due to the binding of rhohmethoxyl pectin and calcium ions. A method for producing soda jelly, which comprises uniformly dispersing and mixing generated carbon dioxide gas bubbles and other gas bubbles other than carbon dioxide gas into a gel and holding them therein. (6) The calcium-containing carbonated aqueous solution is an aqueous solution in which calcium salts and sugars are mixed and dissolved to have a sugar content of 5 to 15, and 2.0 to 5.0 volumes of carbon dioxide gas is pressurized using a carbonator. A method for producing soda jelly according to claim 5.