JPH02156863A - Readily soluble material for jelly and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject material for jelly without requiring heating at high temperatures and causing undissolved lumps due to injection of hot water by containing carrageenan powder, powder of saccharides and once thermally dissolved locust bean gum therein. CONSTITUTION:For example, 100pts.wt. carrageenan powder passing through a 20-mesh screen without passing through a 200-mesh screen preferably as a gelling agent is mixed with 100-8,000pts.wt. powder of saccharides (e.g. granulat ed sugar or lactose) for improving dispersibility of the carrageenan powder, 0-100pts.wt. powder of salts (e.g. potassium chloride or phosphate) or 0-200pts.wt. powder of a food raw material (e.g. fruit juice or coffee) containing the salts and locust bean gum powder as an improver in an amount of 50-200pts.wt. based on 100pts.wt. gelling agent powder and the resultant mixture is fluidized in a granulator. Water is then sprayed to granulate the mixture and carry out thermal dissolution of the locust bean gum in drying while heating at 60-100 deg.C for 1-30min. Thereby, the objective material for jelly is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an easily soluble jelly base that is a raw material for instant jelly foods, and a method for producing the same.

[Conventional technology]

Jelly foods whose main ingredient is carrageenan include, for example,
Add water to the jelly base, which is a mixed powder whose main ingredient is carrageenan, and heat it, or add boiling water to it.
It is made by dissolving the jelly base and cooling it.

This jelly base is made by adding potassium chloride and potassium phosphate as gelling aids that supply potassium ions, and mouth-cast bean gum as a modifier to carrageenan.

[Problem to be solved by the invention]

In order to dissolve the jelly base, it is necessary to heat it to a temperature higher than 60°C, which is the dissolution temperature of carrageenan, that is, 80°C, which is the melting temperature of locust bean gum. Therefore, there is a problem in that it lacks easy solubility when used as an instant jelly food. If the heating temperature is high, there is also the problem that it takes a long time to cool and turn into jelly.

Also, if you put the jelly base in boiling water, or
When boiling water is poured over jelly base, the jelly base forms lumps (also called "clumps"), so there is a problem in that it takes time to dissolve, or it may not dissolve at all.

Therefore, the first object of this invention is to provide an easily soluble jelly base that can be dissolved at a relatively low temperature without forming a lump using carrageenan as a gelling agent.
The second problem is to provide a method for producing such an easily soluble jelly base.

[Means to solve the problem]

In order to solve the first problem, the easily soluble jelly base according to the invention of claim 1 uses sugar powder to improve the dispersibility of carrageenan powder, which is a gelling agent, and It is characterized in that it contains locust bean gum as an agent, and the locust bean gum is once heated and melted.

In order to solve the second problem, the method for producing an easily soluble jelly base according to the invention of claim 2 includes carrageenan as a gelling agent in producing the easily soluble jelly base according to the invention of claim 1. At the same time, in order to improve the dispersibility of the carrageenan, a solution prepared by heating and dissolving locust bean gum as an improving agent in water is applied to the mixed powder containing saccharides, and the mixed powder is granulated or molded. Features.

Furthermore, in order to solve the second problem, the method for producing an easily soluble jelly base according to the invention of claim 3 includes using carrageenan as a gelling agent in producing the easily soluble jelly base according to the invention of claim 1. A mixed powder containing carrageenan and locust bean gum is moistened with a modifier, granulated or molded, and heat-dried. It is characterized by heating and melting.

In the following explanation, a mixed powder containing carrageenan and saccharides without locust bean gum as an improving agent will be referred to as "mixed powder A", and a mixed powder containing carrageenan and saccharides as well as locust bean gum as an improving agent will be referred to as "mixed powder A". The mixed powder is called "mixed powder B."

[For production]

The easily soluble jelly base according to the invention of claim 1 is used for improving the dispersibility of carrageenan powder. Since the powder of type i is used, the dispersibility of carrageenan is improved during dissolution, and moreover, it is difficult to form lumps. Since the locust bean gum included as a modifier has been heated and melted, all or part of it is pregelatinized and has a low melting temperature. Therefore, the easily soluble jelly base according to the first aspect of the invention can be dissolved at a relatively low temperature, for example, at the dissolution temperature of carrageenan. This easily soluble jelly base is characterized by an excellent jelly having gelatin-like viscoelasticity without a crunchy feeling.The method for producing the easily soluble jelly base according to the invention of claim 2 is prepared by heating and melting the base in advance. Since the mixed powder A is granulated or molded by adding the solution of locust bean gum prepared in advance, the jelly base according to the invention of claim 1 can be obtained in the form of granules or solids.

The method for producing an easily soluble jelly base according to the invention of claim 3 comprises moistening the mixed powder B, granulating or molding, heating and drying, and heating and dissolving locust bean gum during the heating and drying. The jelly base according to the invention can be obtained in the form of granules or solids [Example] Carrageenan can be used in combination with other gels such as gelatin and agar (IJ'
Compared to lJ, it has the advantage that the jelly sets quickly, has a suitable stickiness, and has an excellent texture. Therefore, in this invention, carrageenan is used as a gelling agent.

However, in the present invention, other gelling agents such as gelatin, pectin, agar, and konjac powder may be used in combination with carrageenan as long as such advantages of carrageenan are not impaired.

In this invention, the gelling agent is used in powder form. It is preferable that the gelling agent powder has a particle size such that it passes through 20 meshes and does not pass through 200 meshes. Powders larger than this range may not be fully wetted during granulation or molding, and powders smaller than this range may cause lumps and incomplete wetting.

In this invention, the saccharide is used in powder form so as to act as a dispersing agent to prevent the gelling agent from forming lumps when the powdered gelling agent is dissolved.

Sugars also act as sweeteners in jelly. Examples of sugars used include granulated sugar, powdered sugar, lactose, glucose, and oligosaccharides.

In this invention, salts are also used to promote gelation of carrageenan and increase jelly strength. These salts supply potassium ions, calcium ions, and the like. Examples of salts used include potassium salts such as potassium chloride and potassium phosphate, and calcium salts such as calcium lactate and calcium pantothenate. As for supplying potassium ions, calcium ions, etc., powder of a food raw material containing the salts, for example, powder of fruit juice, coffee, black tea, etc., may be used instead of the salt powder. Further, the powder of the salts and the powder of the food raw material containing the salts may be used together.

It is preferable that the saccharide powder and the salt powder are easily soluble in water. If the sugar powder is poorly soluble, the resulting jelly base may be difficult to dissolve at relatively low temperatures.If the salt powder is poorly soluble, potassium ions,
It becomes impossible to supply calcium ions, etc.

Furthermore, for the same reason, food raw material powder containing salts needs to have at least easily soluble salts.

The gelling agent powder is mixed with the Y1 type powder and not mixed with locust bean gum to form mixed powder A, or mixed with saccharide and locust bean gum powder to form mixed powder B. .

Mixed powders A and B may also each contain the above-mentioned salt powder and/or food raw material powder containing salt. Preferably, the mixing is as uniform as possible. Mixing is carried out using, for example, a type 3 mixer, but there is no particular limitation. It is preferable to mix 100 parts by weight of gelling agent powder with 100 to 8000 parts by weight of sugar powder, 0 to 100 parts by weight of salt powder, and 0 to 200 parts by weight of food raw material powder containing salts. .

When locust bean gum powder is also mixed, it is preferably mixed in an amount of 50 to 200 parts by weight per 100 parts by weight of gelling agent powder. In addition, it is preferable that the powder of salts and the powder of food raw materials containing salts should not be 0 parts by weight at the same time; may be kept separate from carrageenan, sugars, and locust bean gum. If the blending ratio of each powder is out of the above range,
The texture of the jelly may become inappropriate.

Mixed powders A and B are moistened with water or an aqueous solution of locust bean gum. Wetting is performed, for example, by spraying water or an aqueous solution of locust bean gum onto the mixed powders A and B that are being stirred, but other methods may be used.

The concentration of locust bean gum in the aqueous solution used for wetting is, for example, 1 to 10% by weight. Outside this concentration range, there is a risk of incomplete wetting. For wetting the mixed powders A and B, for example, 5 parts of locust bean gum aqueous solution or water is added to 100 parts by weight of the mixed powder.
This is carried out by applying at a ratio of ~100 parts by weight. If this ratio is exceeded, there is a risk that wetting may become uneven and workability may deteriorate.

If you make jelly using only carrageenan, the jelly will lack viscoelasticity, become crunchy, have a bland texture, and lack taste. Therefore, in this invention, locust bean gum is added as a carrageenan improving agent. Locust bean gum works synergistically with carrageenan to give the jelly the necessary viscoelastic properties. The melting temperature of locust bean gum is 80°C, which is higher than that of carrageenan, so in the invention of claim 1, locust bean gum that has been heated and melted is used. In the second aspect of the invention, locust bean gum is heated and dissolved in water in advance and applied to mixed powder A or B. Also, claim 3
In the invention, when mixed powder B is moistened with water, granulated or molded, and then heated and dried, the locust bean gum in mixed powder B is dissolved in carotene. By gelatinizing locust bean gum, it melts at a temperature lower than its original melting temperature. Locust bean gum can be heated and melted at a temperature of, for example, 60 to 10°C.
The treatment is carried out at 0°C for 1 to 30 minutes.

If the temperature is outside this range, it may be difficult to gelatinize the locust bean gum, and if the time is outside this range,
Similarly, gelatinization of locust bean gum may become difficult.

The moistened mixed powders A and B are granulated or molded into desired shapes in desired amounts. For example, when using an easily soluble jelly base in an instant jelly food, it should be used in an amount equivalent to one serving, or in an amount equivalent to one serving in plural pieces. The shape of the easily soluble jelly base is not particularly limited, such as granules, pellets, tablets, blocks, etc., as long as it does not adversely affect solubility. When forming into granules, a spray granulation method or the like can be used.

When molding into pellets, the pressure for the molding is, for example, 0.005 to 0.02 kg f/
Let it be ci. If the molding pressure is outside this range, there is a risk of molding defects.

After granulation or molding, drying is performed. This drying is performed, for example, by heating. Hot air drying may also be used. As mentioned above, locust bean gum may be heated and dissolved by heating during this drying. Drying is carried out until the water content in the easily soluble jelly base is 0.1 to 10% by weight, more preferably 0.2 to 5% by weight. If the moisture content is outside this range, the quality of the gelling agent may become unstable.

In the above manner, an easily soluble jelly base is obtained. The obtained easily soluble jelly base is heated to a temperature of 100 to 60°, for example.
By adding it to the water of C or pouring water at that temperature onto the easily soluble jelly base and stirring, it will be completely dissolved in 3 to 30 seconds, and no lumps will be formed. According to the present invention, the melting temperature of the easily soluble jelly base is lower than the melting temperature of the locust bean gum before being heated and melted;
Further, the temperature can be set to be higher than the dissolution temperature of carrageenan. After complete dissolution and cooling, a jelly is obtained. This jelly formation can be carried out quickly because the melting temperature of the jelly base is lower than before. The obtained jelly is rich in viscoelasticity and has a good flavor.

The easily soluble jelly base according to this invention includes carrageenan,
I! Category I: - It may be a simple mixture of powders of each essential component of locust bean gum that has been heated and melted and powders of optional components added as needed. However, as mentioned above, it is preferable that it is granulated into granules or molded into a solid because it is easy to handle. Also, if it is molded into solid pieces in a certain amount, it is easier to handle. When using easily soluble jelly base for instant jelly food etc., 11(li)
It is possible to make one serving of 1 or more pieces, and it is possible to package them all at once, instead of packaging each serving separately.

In addition, when preparing the easily soluble jelly base according to the invention of claim 1, the locust bean gum contained in the mixed powder B is one that has been heated and melted and turned into powder by a method such as spray drying. There may be. When such locust bean gum is used, there is no need to heat and melt the locust bean gum during heat drying during granulation or molding.

In this invention, the optional components include a flavoring agent, a coloring agent,
Caramel, acidulant, etc. may be added as necessary.

Specific examples and comparative examples of the present invention are shown below, but the present invention is not limited to the following examples.

Example 1 100 parts by weight of carrageenan powder (passed 20 mesosh and did not pass 200 mesosh), 50 parts by weight of potassium chloride, 50 parts by weight of calcium lactate, 6000 parts by weight of granulated sugar
Mixed powder A was obtained by mixing parts by weight as uniformly as possible.

On the other hand, add locust bean gum to water and boil at 80°C for 1
The mixture was heated for 0 minutes or more to dissolve it, and a 5% by weight aqueous locust bean gum solution was obtained.

To 100 parts by weight of mixed powder A, 20 parts by weight of a 5% by weight aqueous locust bean gum solution was uniformly added and stirred to wet the mixed powder A.

The moistened mixed powder A was uniformly granulated using a granulator at a temperature of 90° C. and an air flow rate of 3 m/sec, and then dried with hot air to obtain a granular, easily soluble jelly base.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 2 In Example 1, instead of granulating the moistened mixed powder A, it was molded using a molding machine under a pressure of Q, 01 kg f /c + A, and then dried with hot air at a temperature of 90°C for 4 hours. The water contained in the resulting easily soluble jelly base was 0.2 weight. %Met.

Example 3 - 100 parts by weight of carrageenan powder (product that passes 20 mesosh and does not pass 200 mesosh), 100 parts by weight of locust bean gum, 50 parts by weight of potassium chloride, 50 parts by weight of calcium lactate, and 6000 parts by weight of granulated sugar as much as possible. Mixed powder B was obtained by uniformly mixing.

100 parts by weight of mixed powder B was made into a fluid state using a granulator, 10 parts by weight of water was sprayed on mixed powder B in this state to granulate it, and then heated and dried at a temperature of 92°C for 30 minutes. Then, a granular, easily soluble jelly base was obtained. At the time of heating and drying, locust bean gum was also heated and dissolved.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 4 In Example 3, instead of granulating mixed powder B, 1
3 parts by weight of water was uniformly added to 00 parts by weight of mixed powder B, and after molding with a molding machine under a pressure of 0.01 kg f/cd, it was dried with hot air at a temperature of 90 ° C. for 4 hours.
Solid easily soluble jelly bases in each shape of a sugar cube, a rose, and a star were obtained. During this hot air drying, locust bean gum was also heated and dissolved.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 5 - A granular easily soluble jelly base was obtained in the same manner as in Example 1, except that 3000 parts by weight of granulated sugar was used in the composition of mixed powder A.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 6 - A granular, easily soluble jelly base was obtained in the same manner as in Example 3, except that 3000 parts by weight of granulated sugar was used in the composition of mixed powder B.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 7 - A granular easily soluble jelly base was obtained in the same manner as in Example 1, except that 1500 parts by weight of granulated sugar was used in the composition of the mixed powder.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 8 A granular, easily soluble jelly base was obtained in the same manner as in Example 3, except that granulated sugar was 1500 parts by weight in the composition of mixed powder B.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 9 The 5% by weight locust bean gum solution used in Example 1 was spray-dried at a temperature of 80°C or higher to obtain locust bean gum powder. 1 part by weight of this locust bean gum powder and 100 parts by weight of the mixed powder A used in Example 1 were mixed as uniformly as possible to obtain an easily soluble jelly base of the mixed powder.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 10 In Example 3, except that an easily soluble jelly base consisting of the mixed powder of Example 9 was used instead of mixed powder B.
In the same manner as in Example 3, a granular, easily soluble jelly base was obtained.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

Example 11 Same as used in Example 3, 100 parts by weight of mixed powder B
0.05 parts by weight of caramel was added thereto and mixed uniformly to obtain mixed powder C.

In Example 3, a granular easily soluble jelly base was obtained in the same manner as in Example 3, except that mixed powder C was used instead of mixed powder B.

The water content of the resulting easily soluble jelly base was 0.
It was 2% by weight.

When making coffee jelly with easily soluble jelly base and coffee, coffee alone may lack the bitterness and strong taste of coffee jelly, but if you add caramel to the easily soluble jelly base, the caramel will be mixed with coffee. Helps impart flavor to jelly. For this reason, in Example 11, caramel was added to the base of the easily soluble jelly.

Comparative Example 1 Mixed powder B used in Example 3 was used as a jelly base.

The water content contained in this jelly base was 0.2% by weight.

The solubility of the jelly bases obtained in Examples and Comparative Examples was investigated. As a result, the example has 7
When added to 100 °C of warm water at 0°C and stirred, it dissolved within 30 seconds and did not form a lump. The comparative example is
When the locust bean gum was added to the same amount of hot water at the same temperature and stirred, it remained undissolved, but when it was added to the same amount of hot water at 80°C and stirred, it dissolved in 10 minutes without forming any lumps.

〔Effect of the invention〕

As described above, the easily soluble jelly base according to the invention of claim 1 can be dissolved at a considerably lower temperature and in a shorter time than that obtained by simply mixing carrageenan and ordinary locust bean gum. can be done. Therefore, the easily soluble jelly base of this invention can be used as an instant food.

As described above, the method for producing the easily soluble jelly base according to each of the inventions of claims 2 and 3 allows the easily soluble jelly base according to the invention of claim 1 to be obtained in the form of granules or solids.

Agent: Patent Attorney Takehiko Matsumoto

Claims (1)

[Scope of Claims] 1. A jelly base using carrageenan as a gelling agent, in which sugar powder is used to improve the dispersibility of the carrageenan powder, and locust bean gum is included as a improving agent. An easily soluble jelly base, which is made by heating and melting the same locust bean gum. 2. A method for obtaining an easily soluble jelly base according to claim 1, wherein a mixed powder containing carrageenan as a gelling agent and saccharide for improving the dispersibility of the carrageenan,
A method for producing an easily soluble jelly base, which comprises applying a solution obtained by heating and dissolving locust bean gum as a improving agent in water in advance, and granulating or molding the mixed powder. 3. A method for obtaining an easily soluble jelly base according to claim 1, comprising a mixed powder containing carrageenan as a gelling agent, sugars for improving the dispersibility of the carrageenan, and locust bean gum as a improving agent. 1. A method for producing a readily soluble jelly base, which comprises moistening, granulating or molding, heating and drying, and heating and dissolving the locust bean gum during the heating and drying.