JPH02167037A - Method for preventing degradation of gelled material - Google Patents
Method for preventing degradation of gelled materialInfo
- Publication number
- JPH02167037A JPH02167037A JP63250545A JP25054588A JPH02167037A JP H02167037 A JPH02167037 A JP H02167037A JP 63250545 A JP63250545 A JP 63250545A JP 25054588 A JP25054588 A JP 25054588A JP H02167037 A JPH02167037 A JP H02167037A
- Authority
- JP
- Japan
- Prior art keywords
- sol
- acid
- alginic acid
- acidic
- preventing degradation
- 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
- 238000000034 method Methods 0.000 title claims description 4
- 239000000463 material Substances 0.000 title claims 2
- 230000015556 catabolic process Effects 0.000 title 1
- 238000006731 degradation reaction Methods 0.000 title 1
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 12
- 229920000615 alginic acid Polymers 0.000 claims abstract description 12
- 230000002378 acidificating effect Effects 0.000 claims abstract description 10
- 239000000783 alginic acid Substances 0.000 claims abstract description 10
- 229960001126 alginic acid Drugs 0.000 claims abstract description 10
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 230000006866 deterioration Effects 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 15
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 239000000679 carrageenan Substances 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 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 4
- SNVFDPHQAOXWJZ-UHFFFAOYSA-N Furcelleran Chemical compound CCOC(=O)C1=C(C)NC(C=2C=CC=CC=2)=C(C(=O)OCC=2C=CC=CC=2)C1C#CC1=CC=CC=C1 SNVFDPHQAOXWJZ-UHFFFAOYSA-N 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業利用上の分野〕
ｔ；発明はカラギーナン、ファーセレランとか七′ラテ
ン等でもってフルーツゼリー等の酸性ゲル物をつくる際
、これらのゲル化性ゾルが、酸により加水分解されプル
化力が低下するのを防止する方法に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] t; The invention is directed to the production of acidic gels such as fruit jelly using carrageenan, furcelleran, 7'Latin, etc. The present invention relates to a method for preventing decomposition and reduction in pulling power.
従来カラギーナン、ファーセレラン、ゼラチン等のゲル
化剤は、これらを溶解しフルーツゼリー等の酸性のゲル
をつくる場合、ゲル化性ゾルの状態でクエン酸等の酸剤
を添加し、ゲル化温度以ヒのでホールデングしたり、又
は容器に充填し、これを殺菌した場合、酸により加水分
解をうけ、ゲル化力が低下するとか、はなはだしい場合
はゲル化を失ってしまうという欠点を有する。Conventionally, when gelling agents such as carrageenan, furcelleran, and gelatin are dissolved to make acidic gels such as fruit jelly, an acidic agent such as citric acid is added in the form of a gelatinous sol, and the temperature rises above the gelling temperature. Therefore, when it is held or filled into a container and sterilized, it is hydrolyzed by acid and has the disadvantage that its gelling power decreases or, in extreme cases, it loses its gelling ability.
本発明はこれらのゲル化剤の欠点を解決すべく鋭意研突
の結果、ゲル化性ゾルに酸を添加する際、アルギン酸を
単体で酸味剤として使用するか、アルギン酸と他の酸剤
を１井川汗加することにより、この欠点を著しく改善出
宋ることを見いたし本発明を完成した。As a result of intensive research to solve the drawbacks of these gelling agents, the present invention has found that when adding an acid to a gelling sol, alginic acid is used alone as an acidulant, or alginic acid and another acidic agent are mixed together. By working with Igawa, it was found that this drawback could be significantly improved, and the present invention was completed.
本発明を更に詳細に説明すると、カラギーナンゲル、フ
ァーセレラン、寒天、ゼラチン等の加水分解はｐＨ，温
度、時間により大きく左右され、ｐＨが低い程、温度が
高い程、時間が長いほど分解が大きくなる。To explain the present invention in more detail, the hydrolysis of carrageenan gel, furcelleran, agar, gelatin, etc. is greatly influenced by pH, temperature, and time, and the lower the pH, the higher the temperature, and the longer the time, the greater the decomposition. .
ＩＥＩ ｔ、これはゾルの状態でことであり、ゲル状に
なったものはｐＨが低くとも分解はおこらないことが知
られている。IEI t, this is in a sol state, and it is known that gel-like products do not decompose even at low pH.
アルギン酸は水不溶タイプと水可溶タイプとあるが本発
明ではいずれのタイプでも良く、ケルｆヒ性ゾルの加水
分解防止の作用機溝は、通常の有機酸は溶解性がＪ１常
に良好であると同時に、分７１が非常に小さい為、沁加
すると同時にケル］ヒ性ゾルに即アクツクし、分解させ
始めるが、アルギン酸の場合は分７−量が大きく、これ
がゾルのラセン構造に取り込まれ分解を開始するまで時
間がかかる為と推定される
クエン酸等の他の有機酸と併用した場合でも同様の効果
を発揮するのは、有ａ酸がアルギン酸に取り込まれる為
、ゾルにダイレクトにアタックしないためと想定される
。Alginic acid is classified into water-insoluble type and water-soluble type, but in the present invention, either type may be used.The mechanism for preventing hydrolysis of Kelp sol is that ordinary organic acids always have good solubility. At the same time, since the amount of 71 is very small, it immediately acts on the arsenic sol and begins to decompose it as soon as it is absorbed, but in the case of alginic acid, the amount of 71 is large and is incorporated into the helical structure of the sol, causing it to decompose. It is assumed that this is because it takes time to start the process, and the same effect is achieved even when used in combination with other organic acids such as citric acid.The reason is that the aerobic acid is incorporated into alginic acid, so it does not attack the sol directly. It is assumed that this is due to
以下実Ｑ例を呈示する
〔実験１〕
次の配合でゲル化性ゾルを調製しミックスの温度を７５
°Ｃにてアルギン酸の水溶液を添加し、ミックスのｐ
１■を３．８に調製し、８５°Ｃで３０分間ホールデン
グしたのち６０ｃｃのカップに充填し冷却したのち、７
°Ｃの冷蔵庫にて一晩放Ｈｒ＆ゼリー強度を測定した。A practical Q example is presented below [Experiment 1] Prepare a gelatinous sol with the following formulation and set the temperature of the mix to 75.
Add an aqueous solution of alginate at °C and mix p.
1) was adjusted to 3.8, held at 85°C for 30 minutes, then filled into a 60cc cup and cooled.
Hr & jelly strength was measured overnight in a refrigerator at °C.
コントロールとしてはクエン酸溶液にてミックスのｐ
Ｈを３．８に調製した。As a control, mix p with citric acid solution.
H was adjusted to 3.8.
配合 カラギーナン ローガストビーンガム 塩化カリウム 砂糖 クエン酸ナトリウム 水及び酸剤 合３４ 結果 無添加区 クエン酸区 アルギン酸区 条１牛 ０ 。combination carrageenan raw gust bean gum potassium chloride sugar sodium citrate water and acid agent 34 result Additive-free area citric acid district Alginate area row 1 cow 0.
０ 。0.
０ 。0.
１５ 。15.
０ 。0.
残り １００゜ ４％ ４ ％ ０５ ％ ０％ １ ％ ％ ０％ ゼリー強度 ４５８ ｇ ／ ｃｄ １１０ｇ／ｃｄ ４２２ ｇ ／ ｃｄ 測定温度 測定機語 ７℃ 飯尾電気社製 カードメーターrest 100° 4% 4% 05% 0% 1% % 0% jelly strength 458 g/cd 110g/cd 422 g/cd Measurement temperature Measuring machine language 7℃ Card meter made by Iio Electric Co., Ltd.
Claims (1)
酸と他の酸剤を併用添加し、ゲル化性ゾルに添加しｐＨ
を低下させることを特徴とする酸性ゲル物の品質劣化防
止方法。When making an acidic gel, alginic acid alone or a combination of alginic acid and another acid agent is added to the gelling sol to adjust the pH.
A method for preventing quality deterioration of an acidic gel material, characterized by reducing the quality of the acidic gel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63250545A JPH02167037A (en) | 1988-10-03 | 1988-10-03 | Method for preventing degradation of gelled material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63250545A JPH02167037A (en) | 1988-10-03 | 1988-10-03 | Method for preventing degradation of gelled material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02167037A true JPH02167037A (en) | 1990-06-27 |
Family
ID=17209503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63250545A Pending JPH02167037A (en) | 1988-10-03 | 1988-10-03 | Method for preventing degradation of gelled material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02167037A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0563076A4 (en) * | 1990-11-13 | 1993-11-10 | Mars Incorporated | Acid-stabilized food products |
-
1988
- 1988-10-03 JP JP63250545A patent/JPH02167037A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0563076A4 (en) * | 1990-11-13 | 1993-11-10 | Mars Incorporated | Acid-stabilized food products |
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