JPH02117350A - Jelly in jelly - Google Patents
Jelly in jellyInfo
- Publication number
- JPH02117350A JPH02117350A JP63268838A JP26883888A JPH02117350A JP H02117350 A JPH02117350 A JP H02117350A JP 63268838 A JP63268838 A JP 63268838A JP 26883888 A JP26883888 A JP 26883888A JP H02117350 A JPH02117350 A JP H02117350A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- gellan gum
- liquid
- gelling agent
- gelling
- 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
- 239000008274 jelly Substances 0.000 title claims abstract description 69
- 235000015110 jellies Nutrition 0.000 title claims abstract description 59
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 22
- 239000000216 gellan gum Substances 0.000 claims abstract description 22
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 22
- 239000003349 gelling agent Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 239000005022 packaging material Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 5
- 239000003086 colorant Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- -1 alkalis Chemical class 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000012611 container material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 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 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、ゼリー中に味、フレーバー、色、形状等の異
なる他のゼリーが混在するゼリーインゼリー及びその製
造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a jelly-in-jelly in which other jelly with different tastes, flavors, colors, shapes, etc. are mixed, and a method for producing the same.
ゼリーには、味、フレーバー、色等の均一なゼリー液を
所望の形状にゲル化したもの、味、フレーバー、色等の
互いに異なるゼリー層を積重ねたもの等があり、後者（
いわゆる多層ゼリー）は、予め２以上のゼリー液を用意
し、１のゼリーを型に入れてゲル化した後、残りのゼリ
ーを順次層状にゲル化させることにより製造されている
。このようにゼリーに味、フレーバー、色等で変化を持
たせる他の方法としては、ゼリー中に異なる味。There are two types of jelly: those made by gelling a jelly liquid with a uniform taste, flavor, color, etc. into a desired shape, and those made by stacking jelly layers with different tastes, flavors, colors, etc.;
So-called multilayer jelly) is manufactured by preparing two or more jelly solutions in advance, placing one jelly in a mold and gelling it, and then sequentially gelling the remaining jelly in layers. Another way to make jelly vary by taste, flavor, color, etc. is to add different flavors to the jelly.
フレーバー、色、形状を有するゼリーを混在させるゼリ
ーインゼリーがあり、形状や色の変化により、嗜好性が
高く、高付加価値のものが得られる。There is jelly-in-jelly, which is a mixture of jelly having different flavors, colors, and shapes, and by changing the shape and color, it is possible to obtain products with high palatability and high added value.
ゼリーインゼリーは、通常ゼリー液に、必要に応じ冷却
等により粘度を与え、別途調製した味、フレーバー、色
等の異なるゼリーを所望の形状に型抜きしたものを混合
し、−休園化せしめることにより製造されている。Jelly-in-jelly is made by adding viscosity to normal jelly liquid by cooling etc. if necessary, and mixing separately prepared jellies with different tastes, flavors, colors, etc. cut into desired shapes. Manufactured by.
上記ゼリーインゼリーを流通させる際、その保存性が問
題となり、通常は低温流通をさせる方法が一般的であり
、常温流通、或いは長期間の低温流通は以下の理由によ
り困難であった。即ち、常温乃至は長期間の低温流通の
際の微生物増殖による変改を防止するためには製品を殺
菌処理する必要があるが、従来のゼリーの場合、比較的
低温での殺菌においてもゼリーが溶け、融合してしまう
ため、ゼリーインゼリーの形態で熱殺菌された製品を得
ることができなかった。When distributing the above-mentioned jelly-in-jelly, its storage stability becomes a problem, and the common method is to distribute it at low temperature, but distribution at room temperature or long-term low-temperature distribution has been difficult for the following reasons. In other words, it is necessary to sterilize the product in order to prevent deterioration due to microbial growth during normal temperature or long-term low-temperature distribution, but in the case of conventional jelly, even when sterilized at relatively low temperatures, the jelly remains It was not possible to obtain a heat-sterilized product in the form of a jelly-in-jelly because it would melt and coalesce.
（課題を解決するための手段〕
本発明者は、上記課題の解決につき鋭意検討した結果、
ジェランガムを用いてゲル化させ、型抜きしたゼリーを
、他のゼリー液に入れ全体をゲル化させることにより、
熱殺菌してもゼリーが融合せず、色、形状等をそのまま
保持し、かつ保存性の高いゼリーインゼリーが得られる
との知見に到り、本発明を完成したものである。(Means for Solving the Problems) As a result of intensive study on solving the above problems, the inventors have found that:
By gelling the jelly using gellan gum, cutting it out, and putting it into another jelly solution to gel the entire product,
The present invention was completed based on the finding that a jelly-in-jelly that does not fuse even after heat sterilization, retains its color, shape, etc., and has a high shelf life can be obtained.
本発明で使用するジェランガムｌよコーンシロップの発
酵により生成される発酵多糖類の一種であり、その水性
系は、陽イオン類、例えば、アルカリ類、アルカリ土類
、リン、鉄、銅その他の陽イオン（ホウ素イオンを除く
）の介在によりゲル状物となる。Gellan gum used in the present invention is a type of fermented polysaccharide produced by fermentation of corn syrup, and its aqueous system contains cations such as alkalis, alkaline earths, phosphorus, iron, copper, and other cations. It becomes a gel-like substance due to the presence of ions (excluding boron ions).
ジェランガムを単独で又は他のゲル化剤と併用して、常
法によりゲル化させ、ゼリーを調製する。A jelly is prepared by gelling gellan gum alone or in combination with other gelling agents by a conventional method.
併用するゲル化剤としては、ゼラチン、寒天、カラギー
ナン、キサンタンガムとローカストビーンガムの混合物
等が挙げられ、これらの中から適宜選択してジェランガ
ムと併用する。Examples of the gelling agent used in combination include gelatin, agar, carrageenan, a mixture of xanthan gum and locust bean gum, and an appropriate one selected from these is used in combination with gellan gum.
得られたジェランガム含有ゼリーを、別途調製したゼリ
ー（液）に混合する。別途調製するゼリー液は、ゲル化
剤としてジェランガムを含有してもしなくてもよい、こ
のゼリー液に混合するジェランガム含有ゼリーは（１）
ゲル化させた後、型抜きする（２）型にゼリー液を入れ
てゲル化させた後型から剥離する等で予め所望の形状に
成型したものを用いる。この他、例えば、別途調製した
ゼリー液をゲル化し、一部型抜した空洞部に液状のジェ
ランガム含有ゼリーを注入する、或いは、別途調製した
ゼリー液中でゲル化したジェランガム含有ゼリーをカッ
ティングする等の方法により両者を混合することも可能
である。更に、ジェランガム含有ゼリーにより予めシー
ト状の隔離壁を形成し、その中にゼリー液を注入する等
の方法を採用してもかまわない。The obtained gellan gum-containing jelly is mixed with a separately prepared jelly (liquid). The jelly liquid prepared separately may or may not contain gellan gum as a gelling agent.The gellan gum-containing jelly to be mixed with this jelly liquid is (1)
After gelation, the mold is cut out (2) A jelly solution is placed in a mold, gelled, and then peeled off from the mold to be molded into a desired shape in advance. In addition, for example, gelling a separately prepared jelly liquid and injecting liquid gellan gum-containing jelly into a partially cut-out cavity, or cutting gellan gum-containing jelly gelled in a separately prepared jelly liquid, etc. It is also possible to mix both. Furthermore, a method may be employed in which a sheet-like separation wall is formed in advance from gellan gum-containing jelly and the jelly liquid is injected into the partition wall.
尚、高温度での熱殺菌を行う場合には、２価陽イオンの
塩類、酸類を添加することにより、ジェランガム含有ゼ
リーの耐熱性を高めることが好ましい。In addition, when performing heat sterilization at high temperature, it is preferable to improve the heat resistance of the gellan gum-containing jelly by adding divalent cation salts and acids.
得られたゼリーインゼリーは、容器又は包材に封入し、
加熱殺菌処理する。加熱条件は８０〜１２０℃、１０〜
６０分間程度であり、この条件ハセリーのｐＨ＄Ｊ！濃
度、製品のシェルフライフ等に応じ設定する。The obtained jelly-in-jelly is sealed in a container or packaging material,
Heat sterilize. Heating conditions are 80~120℃, 10~
It takes about 60 minutes, and the pH of Hassery under these conditions is $J! Set according to concentration, product shelf life, etc.
次に実施例により本発明を更に説明する。Next, the present invention will be further explained with reference to Examples.
実施例１
アップルゼリー液にジェランガム０．１〜０．２％、ゼ
ラチン２〜３％を加えて溶かした。別途、“ツナペース
トに水で煮溶かしたジェランガム０．１〜０．２％、ゼ
ラチン２〜３％を入れて、混ぜ流し固めた後、星形に切
り、星形ツナゼリーを調製した。Example 1 0.1-0.2% gellan gum and 2-3% gelatin were added and dissolved in an apple jelly solution. Separately, 0.1 to 0.2% gellan gum and 2 to 3% gelatin dissolved in water were added to tuna paste, mixed and solidified, and then cut into star shapes to prepare star-shaped tuna jelly.
＊ツナペースト：ツナ、マヨネーズ、玉葱、レモン汁を
ペースト状にしたもの
ツナゼリーを型に入れ、アスビックゼリーを流し、シー
ルをして８０〜１００℃３０〜４５分湯殺菌にかけた。*Tuna paste: A paste made from tuna, mayonnaise, onion, and lemon juice.Put the tuna jelly into a mold, pour in the aspic jelly, seal it, and sterilize it in hot water at 80-100°C for 30-45 minutes.
得られたゼリーインゼリーは、アップルゼリー液に星形
のツナゼリーがその原形を保ち、外観。The resulting jelly-in-jelly has a star-shaped tuna jelly in the apple jelly liquid that maintains its original shape and appearance.
食感、風味共に良好であった。Both texture and flavor were good.
実施例２
０、１〜０．２％ジェランガムを水で煮溶かし、ヨーグ
ルトに混ぜ、固めた後孔型に切った。Example 2 0.1 to 0.2% gellan gum was boiled and dissolved in water, mixed with yogurt, solidified, and then cut into hole shapes.
これとは別に、０．１〜０．２％ジェランガムを水で煮
溶かし、アップル果汁を加えアップルゼリー液を得た。Separately, 0.1 to 0.2% gellan gum was boiled and dissolved in water, and apple juice was added to obtain an apple jelly liquid.
花型のヨーグルトゼリーを型に入れ、アップルゼリー液
を流し固めた後１０５〜１１０℃、１０〜２０分のマイ
ルドレトルトにかけ、ヨーグルトゼリーインアップルゼ
リーを得た。The flower-shaped yogurt jelly was placed in a mold, and after the apple jelly liquid was poured and solidified, it was subjected to a mild retort at 105 to 110°C for 10 to 20 minutes to obtain yogurt jelly in apple jelly.
得られたゼリーインゼリーは、アップルたり一の中に花
型のヨーグルトゼリーが散りばめられ、外観１食感、風
味共に満足できるものであった。The obtained jelly-in-jelly had flower-shaped yogurt jelly scattered inside the apple shell, and was satisfactory in terms of appearance, texture, and flavor.
Claims (1)
その他のゲル化剤含有ゼリー中に混在することを特徴と
するゼリーインゼリー。 ２ ジェランガム含有ゼリーをジェランガム及び／又は
その他のゲル化剤含有ゼリー液と混合後、加熱殺菌する
ことを特徴とするゼリーインゼリーの製造法。[Scope of Claims] 1. A jelly-in-jelly characterized in that a jelly containing gellan gum is mixed in a jelly containing gellan gum and/or another gelling agent. 2. A method for producing jelly-in-jelly, which comprises mixing gellan gum-containing jelly with gellan gum and/or other gelling agent-containing jelly solution, and then heating and sterilizing the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63268838A JPH02117350A (en) | 1988-10-25 | 1988-10-25 | Jelly in jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63268838A JPH02117350A (en) | 1988-10-25 | 1988-10-25 | Jelly in jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02117350A true JPH02117350A (en) | 1990-05-01 |
Family
ID=17463968
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63268838A Pending JPH02117350A (en) | 1988-10-25 | 1988-10-25 | Jelly in jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02117350A (en) |
-
1988
- 1988-10-25 JP JP63268838A patent/JPH02117350A/en active Pending
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