JPH02135061A - Production of aqueous solution containing gel-like substance - Google Patents
Production of aqueous solution containing gel-like substanceInfo
- Publication number
- JPH02135061A JPH02135061A JP63289642A JP28964288A JPH02135061A JP H02135061 A JPH02135061 A JP H02135061A JP 63289642 A JP63289642 A JP 63289642A JP 28964288 A JP28964288 A JP 28964288A JP H02135061 A JPH02135061 A JP H02135061A
- Authority
- JP
- Japan
- Prior art keywords
- substance
- gel
- aqueous liquid
- gellan gum
- aqueous solution
- 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
- 239000000126 substance Substances 0.000 title claims abstract description 42
- 239000007864 aqueous solution Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000010987 pectin Nutrition 0.000 claims abstract description 21
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 239000001814 pectin Substances 0.000 claims abstract description 21
- 229910052751 metal Inorganic materials 0.000 claims abstract description 14
- 239000002184 metal Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims description 43
- 229920002148 Gellan gum Polymers 0.000 claims description 33
- 235000010492 gellan gum Nutrition 0.000 claims description 33
- 239000000216 gellan gum Substances 0.000 claims description 33
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000002562 thickening agent Substances 0.000 claims description 3
- 239000004034 viscosity adjusting agent Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 3
- 230000003578 releasing effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000000203 mixture Substances 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 8
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 4
- 239000001527 calcium lactate Substances 0.000 description 4
- 229960002401 calcium lactate Drugs 0.000 description 4
- 235000011086 calcium lactate Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 230000005484 gravity Effects 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 3
- 239000007968 orange flavor Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 159000000003 magnesium salts Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 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
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000012213 gelatinous substance Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 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
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はジェランガム、又はジェランガムとペクチンを
使用することにより得られたゲル状物質を含有すること
を＠徴とするゲル状物質含有水性液の製造法に関するも
のである。Detailed Description of the Invention [Industrial Application Field] The present invention relates to a gel-like substance-containing aqueous liquid characterized by containing gellan gum or a gel-like substance obtained by using gellan gum and pectin. It concerns the manufacturing method.
従来、ゲル状物質を含有した水性液は多く見受けられる
。これらゲル状物質ＶＣ吏用されるゲル化剤としては、
たとえばペクチン、アルギン酸及びその塩類、寒天など
があげられる。しかし、これらはいずれも耐熱性、耐酸
性に欠け、また、フレーバーの放出性にも劣り、製造技
術及び嗜好性において大きな欠点があった。Conventionally, many aqueous liquids containing gel-like substances have been found. The gelling agents used in these gelatinous substances include:
Examples include pectin, alginic acid and its salts, and agar. However, all of these lack heat resistance and acid resistance, and are also inferior in flavor release properties, and have major drawbacks in production technology and palatability.
本発明は従来法の欠点を解決した耐熱性、耐酸性、及び
フレーバーの放出性に優れたゲル状物質を含有すること
を特徴とするゲル状物質含有水性液の製造法に関するも
のである。The present invention relates to a method for producing an aqueous liquid containing a gel-like substance, which is characterized by containing a gel-like substance with excellent heat resistance, acid resistance, and flavor release properties, which solves the drawbacks of conventional methods.
本発明はゲル状物質含有水性液の製造に関するものであ
り、ここでいうゲル状物質とはジェランガム、又はジェ
ランガムとペクチンを使用することにより得られたゲル
状物質である。なお、ペクチンでは特にローメトキシル
ペクチンがよく、ローメトキシルペクチンを併用するこ
とによりジェランガムのゲル化速度をはやめることがで
きる。The present invention relates to the production of an aqueous liquid containing a gel-like substance, and the gel-like substance referred to here is a gel-like substance obtained by using gellan gum or gellan gum and pectin. Note that rhomethoxyl pectin is particularly good as pectin, and the gelation rate of gellan gum can be slowed down by using rhomethoxyl pectin in combination.
一般にその併用割合はベクチン：ジェランガムの比率が
１：９〜９：１がよい。また、これらジェランガム、ペ
クチンなどの高分子多糖類はそれらと特異的に反応する
金属塩類、たとえばジェランガムにおいてはカリウム塩
類、ナトリウム塩類、カルシウム塩類、及びマグネシウ
ム塩類、又ペクチンにおいてはカルシウム塩類、マグネ
シウム塩類をそれぞれ１種又は１種以上併用することに
よシ所定のゲル状物質を得ることができる。さらに、こ
れらジェランガム、又はジェランガムとペクチン含有水
性液と金属塩類含有水性液を反応させる方法は、■ジェ
ランガム、又はジェランガムとペクチン含有水性液を金
属塩類含有水性液中に廊下させることによシゲル状物質
を形成する■ジェランガム、又はジェランガムとペクチ
ン含有水性液中に金属塩類含有水性液を滴下させること
によシゲル状物質を形成する■ジェランガム、又はジェ
ランガムとペクチン含有水性液と金属塩類含有水性液と
を混合し、立方体、星型、球型等の型に流し込むことに
よシ各形状のゲル状物質を形成する等の方法がある。■
については、滴下することにより得られたゲル状物質は
その内部にわたってゲル化しており、全体がゼリー様の
食感を得ることができる。また、■については、滴下す
ることによシ金属塩類含有水性液が瞬時にジェランガム
、又はジェランガムとペクチン含有水性液と反応し表面
のみゲル化するために、得られたゲル状物質の内部は溶
液の状態を保っておシ、外皮はゲル状物であるものを得
ることができる。また、金属塩類含有水性液にオレンジ
、グレー１、アップル等の果汁を加えておけば、みかん
のさのうを食べた時のような食感を得ることができるの
も本発明の大きな特徴である。■については、ジェラン
ガム、又はジェランガムとペクチン含有水性液と金属塩
類含有水性液とを混合し、一定の型に流し込むことによ
シ好みに応じた視覚的に嗜好性に富んだゲル状物質を得
ることができる。Generally, the combination ratio of vectin:gellan gum is preferably 1:9 to 9:1. In addition, these polymeric polysaccharides such as gellan gum and pectin contain metal salts that specifically react with them, such as potassium salts, sodium salts, calcium salts, and magnesium salts in gellan gum, and calcium salts and magnesium salts in pectin. A predetermined gel-like substance can be obtained by using one or more of these in combination. Furthermore, the method of reacting these gellan gum or gellan gum with a pectin-containing aqueous liquid and a metal salt-containing aqueous liquid is as follows. Form a gellan-like substance by dropping an aqueous liquid containing metal salts into an aqueous liquid containing gellan gum, or gellan gum and pectin. There is a method of forming gel-like substances of various shapes by mixing and pouring into molds such as cubes, stars, spheres, etc. ■
The gel-like substance obtained by dripping is gelatinized throughout the inside of the substance, and the entire substance can have a jelly-like texture. Regarding (2), when dropped, the metal salt-containing aqueous liquid instantly reacts with gellan gum, or gellan gum and pectin-containing aqueous liquid, and gels only on the surface. If you maintain this state, you can obtain a gel-like outer skin. Another major feature of the present invention is that by adding fruit juice of orange, Gray 1, apple, etc. to the metal salt-containing aqueous solution, it is possible to obtain a texture similar to that of eating mandarin oranges. be. Regarding (2), gellan gum or gellan gum is mixed with a pectin-containing aqueous liquid and a metal salt-containing aqueous liquid and poured into a certain mold to obtain a gel-like substance that is visually palatable according to one's taste. be able to.
このようにして得られたゲル状物質を水性液、又は炭酸
ガス含有水性液中に分散、懸濁することにより、目的の
ゲル状物質含有水性液を得ることができる。なお、その
場合の最終の炭酸ガスの圧力は４．０ｋｑ／ｄ以下であ
る。まだ、ゲル状物質の比重を水の比重よシ軽いアルコ
ール類、油脂、乳化剤、エステル類、アルデヒド類、ケ
トン類、エーテル類などを加えることによシ調整すれば
、水性液または炭酸ガス含有水性液中の分散、懸濁の度
合を自由に調節できる。まだ、ゲルを形成させる時に泡
立てることによシ気泡を含ませて比重の軽いゲル状物質
を得ることもできる。By dispersing or suspending the gel-like substance thus obtained in an aqueous liquid or a carbon dioxide-containing aqueous liquid, the desired gel-like substance-containing aqueous liquid can be obtained. In addition, the final pressure of carbon dioxide gas in that case is 4.0 kq/d or less. However, if the specific gravity of the gel-like substance is adjusted by adding alcohols, fats and oils, emulsifiers, esters, aldehydes, ketones, ethers, etc. that are lighter than the specific gravity of water, it can be made into an aqueous liquid or an aqueous liquid containing carbon dioxide gas. The degree of dispersion and suspension in the liquid can be adjusted freely. However, it is also possible to obtain a gel-like substance with a light specific gravity by incorporating air bubbles by foaming when forming a gel.
このようにして得られたゲル状物質を分散、懸濁した水
性液は高温度、長時間、たとえば６０°Ｃ以上で３０分
以上加熱してもゲルが溶解することなく極めて安定であ
る。また、ジェランガム、又はジェランガムとペクチン
含有水性液中、あるいは金属塩類含有水性液中に天然糊
料であるグアーガム、カラギーナン、キサンタンガム、
ローカストビーンガム、タラガム、タマリンド種子多糖
類、ゼラチン、プルラン、その他もしくは、合成糊料で
あるカルボキシメチルセルロース、澱粉クリコ−）Ｖ酸
ナトリウム、アルギン酸プロピレンクリコールエステル
、メチルセルローズ、澱粉リン酸エヌテμナトリウムそ
の他を１種、又は１種以上併用することによシ、ジェラ
ンガム又はジェランガムとペクチン含有水性液、あるい
は金属塩類含有水性液に粘性を与え、滴丁′速度を自在
に変えることができるのも本発明の＠徴の・一つである
。なお、ごわら粘性調整剤の添加量は希望の滴下速度に
よっても異なるが、ジェランガム、又はジェランガムと
ペクチン含有水性液中、あるいは金属塩類含有水性液中
に約１９６（重量、以下同じ）以下量とする、さら匠、
ジ：Ｌ−７ンガム、又はジ０，７ガエトヘクチン、／ｙ
Ｗ水１生腋中のジェランガム、又ハシ、−ヲンガトと
ペクチンの濃度と金属ｉｊＡ類含有性液中の金属塩類の
種類及び＃度、又雨水性液の混合割合は任意であるが、
ジェランガム、又はジェランガムとペクチンについては
一般に００１〜３％、金属塩類については０．００１〜
５０％であり、特に定めるものではない。The aqueous liquid in which the gel-like substance thus obtained is dispersed or suspended is extremely stable without dissolving the gel even when heated at high temperature for a long time, for example, at 60° C. or higher for 30 minutes or more. In addition, natural thickening agents such as guar gum, carrageenan, xanthan gum,
Locust bean gum, tara gum, tamarind seed polysaccharide, gelatin, pullulan, other synthetic thickeners, carboxymethyl cellulose, starch crico) sodium Vate, propylene glycol alginate, methyl cellulose, starch phosphate ENT μ sodium, etc. According to the present invention, by using one type or more than one type in combination, viscosity can be imparted to gellan gum, an aqueous liquid containing gellan gum and pectin, or an aqueous liquid containing metal salts, and the dropping speed can be freely changed. It is one of the @ signs. The amount of the Gowara viscosity modifier to be added varies depending on the desired dropping speed, but it is recommended that the amount of the Gowara viscosity modifier be approximately 196 (by weight, the same applies hereinafter) or less in the aqueous liquid containing gellan gum, gellan gum and pectin, or the aqueous liquid containing metal salts. Sara Takumi,
Di: L-7 gum, or di0,7 gaetohectin, /y
The concentration of gellan gum, hash, -wongato and pectin in the W water 1 raw armpit, the type and degree of metal salts in the metal ijA-containing liquid, and the mixing ratio of the rainwater liquid are arbitrary, but
Generally 0.001-3% for gellan gum or gellan gum and pectin, 0.001-3% for metal salts.
It is 50% and is not particularly determined.
また、おのおの水性液に糖類、呈味料、香料、着色料、
天然果汁を添加したものを用いてもよい。In addition, each aqueous liquid contains sugars, flavoring agents, fragrances, coloring agents,
You may use one to which natural fruit juice is added.
このようにして収得したものが目的のゲル状物質含有水
性液である。What is thus obtained is the desired gel-like substance-containing aqueous liquid.
つぎに、本発明の実施例を記してその作用及び効果を証
明する。Next, examples of the present invention will be described to demonstrate its functions and effects.
実施例１
ジェランガム１７、グアーガム０．２Ｆ、ｅ糖５７の粉
体混合物を水に加え全量をｉｏｏ？とし、９５°Ｃ・１
０分間にて加熱溶解後、４０″Ｃまで冷却し、オレンジ
香料０．５７を添加した。この水性液を５°Ｃに冷却し
た３％乳酸カルシウム水溶液５００？中に取出口直径０
．５ ＣＭのロートを用いて順次滴下し、２０分間浸漬
させる。得られたゲル状物質５１ｉ’を砂糖６″？、ク
エン酸０．１５ Ｐ、さらに水を加えて９０７として溶
液中に添加、９０’Ｃまで加熱溶解した後、カロチン系
着色料０．０５？、オレンジ香料０１２を加え、さらに
水を加えて全量を１００？とする。９３°Ｃまで加熱し
た後ビン詰めし、１０°Ｃまで冷却したところ、水性液
中のゲル状物質は型くずれすることなく安定したゲル状
物質含有水性液が得られた。Example 1 Add a powder mixture of gellan gum 17, guar gum 0.2F, and e-sugar 57 to water and mix the entire amount with ioo? and 95°C・1
After heating and dissolving for 0 minutes, it was cooled to 40"C, and 0.57% of orange flavor was added. This aqueous liquid was taken out into a 3% calcium lactate aqueous solution 500ml cooled to 5°C, and the opening diameter was 0.
．． Using a 5 CM funnel, drip the mixture one by one and let it soak for 20 minutes. The resulting gel substance 51i' was added to a solution of 907 by adding 6''? of sugar, 0.15 P of citric acid, and water, heated to 90'C and dissolved, and then added with 0.05? of carotene coloring. , orange flavor 012 was added, and then water was added to bring the total volume to 100°C.After heating to 93°C, it was bottled and cooled to 10°C, and the gel-like substance in the aqueous liquid did not lose its shape. A stable gel-like substance-containing aqueous liquid was obtained.
実施例２
ジェランガム０．１１、ローメトキシルペクチン００５
？、キサンタンガムｏ、ｏｚ’、グアーガム０．０１１
ｉ’、砂糖５ｚの粉体温合物をオレンジ果汁１０？を含
む水に加え全量を１００？とし、９５°Ｃ・１０分間加
熱溶解後、３５°Ｃまで冷却した。Example 2 Gellan gum 0.11, rhomethoxyl pectin 005
? , xanthan gum o, oz', guar gum 0.011
i', powdered mixture of sugar 5z and orange juice 10? In addition to water containing 100? After heating and dissolving at 95°C for 10 minutes, the mixture was cooled to 35°C.
この水性液中に５°Ｃに冷却した１０％乳酸カルシウム
水性液３０Ｉ／を取出口直径０．６ ｃｍのロートを用
いて順次滴下し、２０分間浸漬させる。得られたゲル状
物質５Ｉ／を砂糖５１、クエン酸０．１ Ｓ’、さらに
水を加えて全量２５？とし８０°Ｃまで加熱溶解、１０
°Ｃまで冷却した溶液中に添加し、さらにカロチン系着
色料０．０５１ｉ’、オレンジ香料０１グ、炭酸ガス圧
力５ ｋｇ ／ ｃｍの炭酸水７５７を添加、ビン詰め
後、７０°Ｃ０２０分間殺菌したところ、炭酸ガス含有
水性液中のゲル状物質は型くずれを起こすことなく上記
の製造工程条件にも耐えうる安定したゲル状物質含有水
性液が得られた。30 l of a 10% calcium lactate aqueous solution cooled to 5° C. was sequentially dropped into this aqueous solution using a funnel with an opening diameter of 0.6 cm, and the samples were immersed for 20 minutes. The resulting gel-like substance (5 I) was added with 51 g of sugar, 0.1 S' of citric acid, and further water to make a total volume of 25 g. Heat and melt to 80°C, 10
Added to the solution cooled to °C, 0.051 i' of carotene coloring, 01 g of orange flavor, and 757 carbonated water with a carbon dioxide gas pressure of 5 kg/cm were added, and after being bottled, it was sterilized at 70 °C for 20 minutes. However, the gel-like substance in the carbon dioxide-containing aqueous liquid did not lose its shape, and a stable gel-like substance-containing aqueous liquid that could withstand the above manufacturing process conditions was obtained.
実施例３
ジェランガム０５９、ハイメトキシルペクチンｏ、ｔｒ
、砂糖３１の粉体混合物を、グレープフルーツ果汁１ｏ
ｚを含む水に加え全量を９５１とし、９５°Ｃ・１０分
間にて加熱溶解後、５０°Ｃまで冷却した。この水性液
に５％乳酸カルシウム水溶液５ｉ／を加え、直径０．７
ｃｌｎの球型に流し込み５°Ｃの水槽にて２０分間冷
却した。得られたゲル状物質１０？を砂糖６？、クエン
酸０．１５ Ｆ、さらに水を加えて８０７とした溶液中
に添加、９０°Ｃ−１で加熱溶解した後、グレープフル
ーツ香料０．１１７を加え、さらに水を加えて全量１０
０？とする。９３°Ｃまで加熱した後ビン詰めし、１０
℃まで冷却したところ、水性液中のゲル状物質は上記の
製造工程条件にも耐え、かつフレーバーの放出性に優れ
、安定したゲル物質を有するゲル状物質含有水性液が得
られた。Example 3 Gellan gum 059, high methoxyl pectin o, tr
, a powder mixture of 31 parts of sugar, 1 oz of grapefruit juice
This was added to water containing z to bring the total amount to 951, dissolved by heating at 95°C for 10 minutes, and then cooled to 50°C. To this aqueous solution, add 5i/5% calcium lactate aqueous solution and
The mixture was poured into a cln sphere and cooled in a 5°C water bath for 20 minutes. Obtained gel-like substance 10? 6 sugar? , citric acid 0.15 F, water was added to make 807, and after heating and dissolving at 90°C-1, grapefruit flavor 0.117 was added, and water was further added to make a total volume of 10
0? shall be. After heating to 93°C, bottle it and
When cooled to 0.degree. C., an aqueous solution containing a gel-like substance was obtained which had a gel-like substance in the aqueous liquid that withstood the above-mentioned manufacturing process conditions, had excellent flavor release properties, and had a stable gel-like substance.
実施例４
ジェランガム０．１５Ｐ、砂糖６７の粉体混合物を水に
加え全量をＬｏｏｔ／とし、９５°Ｃ・１０分間加熱溶
解後、３５°Ｃ′−１で冷却した。この水性液中に、キ
サンタンガム００３１を１０％乳酸カルシウム水性液２
９．９７１ｉ’に加え、８５°Ｃ・１０分間加熱溶解後
、５°Ｃに冷却した全量３０２の水性液を取出口直径０
．６ｍのロートを用いて順次滴下し、２０分間浸漬させ
る。得られたゲル状物質３７を砂糖５２、クエン酸０．
１５ ′？、さらに水を加えて９０７とした溶液中に添
加、９０°Ｃまで加熱殺菌した後、アップル香料０．１
？を加えさらに水を加えて全量を１００？とする。９３
°Ｃ４で加熱した後ビン詰めし、１０°Ｃまで冷却した
ところ、水性液中のゲル状物質は型くずれすることなく
安定したゲル状物質含有水性液が得られた。Example 4 A powder mixture of 0.15 P of gellan gum and 67 g of sugar was added to water and the total amount was made into Loot/, and after heating and dissolving at 95°C for 10 minutes, it was cooled at 35°C'-1. Into this aqueous solution, add xanthan gum 0031 to 2 parts of a 10% calcium lactate aqueous solution.
In addition to 9.971i', after heating and dissolving at 85°C for 10 minutes, the total amount of 302 aqueous liquid was cooled to 5°C and taken out through an outlet with a diameter of 0.
．． Using a 6 m funnel, drip the mixture one by one and let it soak for 20 minutes. The obtained gel-like substance 37 was mixed with 52 parts of sugar and 0.0 parts of citric acid.
15′? , added to a solution of 907 by adding water, heated to 90°C, sterilized, and apple flavor 0.1
? Add and then add water to make the total volume 100? shall be. 93
After heating at 4°C, the mixture was bottled and cooled to 10°C, whereby a stable gel-like substance-containing aqueous liquid was obtained without the gel-like substance in the aqueous liquid losing its shape.
Claims (1)
することにより得られたゲル状物質を含有することを特
徴とするゲル状物質含有水性液の製造法。 ２、ジェランガム、又はジェランガムとペクチン含有水
性液を金属塩類含有水性液中に滴下することを特徴とす
る特許請求の範囲第１項に記載の製造法。 ３、ジェランガム、又はジェランガムとペクチン含有水
性液中に金属塩類含有水性液を滴下することを特徴とす
る特許請求の範囲第１項に記載の製造法。 ４、特許請求の範囲第２項及び第３項で得られたゲル状
物質を水性液、又は炭酸ガス含有水性液中に分散、懸濁
することを特徴とするゲル状物質含有水性液の製造法。 ５、特許請求の範囲第１項に粘性調整剤として天然ある
いは合成糊料を使用することを特徴とするゲル状物質含
有水性液の製造法。[Scope of Claims] 1. A method for producing an aqueous liquid containing a gel-like substance, characterized in that it contains a gel-like substance obtained by using gellan gum or gellan gum and pectin. 2. The production method according to claim 1, which comprises dropping gellan gum or an aqueous solution containing gellan gum and pectin into an aqueous solution containing metal salts. 3. The manufacturing method according to claim 1, characterized in that the metal salt-containing aqueous liquid is dropped into the gellan gum or the gellan gum and pectin-containing aqueous liquid. 4. Production of an aqueous liquid containing a gel-like substance, characterized by dispersing or suspending the gel-like substance obtained in claims 2 and 3 in an aqueous liquid or an aqueous liquid containing carbon dioxide. Law. 5. A method for producing an aqueous liquid containing a gel-like substance as defined in claim 1, characterized in that a natural or synthetic thickener is used as a viscosity modifier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63289642A JPH02135061A (en) | 1988-11-15 | 1988-11-15 | Production of aqueous solution containing gel-like substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63289642A JPH02135061A (en) | 1988-11-15 | 1988-11-15 | Production of aqueous solution containing gel-like substance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02135061A true JPH02135061A (en) | 1990-05-23 |
Family
ID=17745881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63289642A Pending JPH02135061A (en) | 1988-11-15 | 1988-11-15 | Production of aqueous solution containing gel-like substance |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02135061A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0920649A (en) * | 1995-07-07 | 1997-01-21 | Sanei Gen F F I Inc | Base composition |
| JP2001231433A (en) * | 2000-02-25 | 2001-08-28 | House Foods Corp | Method for producing snack food |
| JP2013223492A (en) * | 2012-04-20 | 2013-10-31 | Rudolf Wild Gmbh & Co Kg | Aqueous gellan dispersion |
| JP2017070280A (en) * | 2015-10-08 | 2017-04-13 | 大正製薬株式会社 | Beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988051A (en) * | 1982-11-05 | 1984-05-21 | メルク エンド カムパニー インコーポレーテッド | S-60 in food gel system |
| JPS61260861A (en) * | 1985-05-15 | 1986-11-19 | San Ei Chem Ind Ltd | Carbonated beverage blended with thin pieces of heat-resistant jelly |
| JPS62125850A (en) * | 1985-11-26 | 1987-06-08 | San Ei Chem Ind Ltd | Production of spherical gel |
-
1988
- 1988-11-15 JP JP63289642A patent/JPH02135061A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5988051A (en) * | 1982-11-05 | 1984-05-21 | メルク エンド カムパニー インコーポレーテッド | S-60 in food gel system |
| JPS61260861A (en) * | 1985-05-15 | 1986-11-19 | San Ei Chem Ind Ltd | Carbonated beverage blended with thin pieces of heat-resistant jelly |
| JPS62125850A (en) * | 1985-11-26 | 1987-06-08 | San Ei Chem Ind Ltd | Production of spherical gel |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0920649A (en) * | 1995-07-07 | 1997-01-21 | Sanei Gen F F I Inc | Base composition |
| JP2001231433A (en) * | 2000-02-25 | 2001-08-28 | House Foods Corp | Method for producing snack food |
| JP2013223492A (en) * | 2012-04-20 | 2013-10-31 | Rudolf Wild Gmbh & Co Kg | Aqueous gellan dispersion |
| JP2017070280A (en) * | 2015-10-08 | 2017-04-13 | 大正製薬株式会社 | Beverage |
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