JPH0229307B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a gelled dessert, that is, black tea jelly, whose main ingredients are black tea extract, sugar, water, and a gelling agent. This is a method for producing black tea jelly that is free from cloudiness, is transparent like liquid black tea, and has a good texture.

In recent years, there has been remarkable progress in various desserts, and there is a demand for unique gelatinized desserts with a wide variety of types.
This is because we have changed from an era of eating to an era of enjoying food.

The so-called black tea jelly, a gelled dessert made from black tea extract as the main ingredient, was born out of the increasing variety of products and demands for firmness in response to recent consumer needs. Careful consideration of raw material selection, manufacturing conditions, etc. is becoming an important factor.

Under these circumstances, the most common method for making black tea jelly at home today is to put black tea leaves in a pot and add boiling hot water to fully dissolve the black tea ingredients. Alternatively, add sugar and other auxiliary materials to the black tea extract from which the black tea components have been eluted from the tea bag, add gelatin solution soaked with water, mix, pour into containers, and cool. It solidifies. However, the method for producing black tea jelly as described above is completely handmade and requires a great deal of time and effort.
In addition, the black tea jelly obtained by the above manufacturing method has a cloudy color and lacks the original transparency of black tea, and the texture is mushy and does not melt in the mouth, making it unsatisfactory. Ta.

The present inventors aimed to provide a method for easily producing black tea jelly that is transparent without clouding and has a good texture without the above-mentioned drawbacks.

In order to produce black tea jelly suitable for the above purpose, the present inventors focused on gelling agents used in black tea jelly, and used various gelling agents such as carrageenan, gelatin, agar, xanthan gum, and pectin. I tried making tea jelly.

As a result, the black tea jelly using carrageenan was clear without cloudiness, had good shape retention, and had good texture and melting in the mouth.However, when using gelatin, the black tea jelly It is cloudy and has no transparency, which is critical for the product, and due to the properties of gelatin as a gelling agent, shape retention and gel strength are low at room temperature. It also had a slimy feel and did not melt in the mouth. In addition, when agar is used as a gelling agent in the production of black tea jelly, the resulting black tea jelly becomes cloudy, has a chewy and hard texture, and does not melt in the mouth. It was hot.

In addition, when xanthan gum is used as a gelling agent, the resulting black tea jelly has a viscoelastic texture and there is no problem, but it still becomes cloudy, and xanthan gum alone does not gel. However, it is not easy to manufacture black tea jelly because it has to be used in combination with locust bean gum.

In addition, when pectin is used as a gelling agent for black tea jelly, the black tea jelly obtained in this case is cloudy and lacks transparency. Since it is greatly influenced by the amount of metal ions, pH, etc., it has been extremely difficult to make subtle adjustments. The above experiments were conducted under the most suitable conditions for each gelling agent to gel.
That is, when producing black tea jelly, each gelling agent is used under the optimum gelling temperature, sugar content, liquidity, amount used, pH, etc., to produce black tea jelly. In addition, in the above experimental results, when something other than carrageenan was used as a gelling agent for black tea jelly, the reason why all the resulting black tea jelly became cloudy was due to the natural organic compounds tannin and carrageenan contained in black tea extract. This is thought to be because proteins (tissues) in other gelling agents cause a reaction (bonding), or because the gelling agent itself cannot form a transparent gel.

From the results of the above experiments, the present inventors found that the gelling agent used has a large effect on the color, shape retention, texture, etc. of the obtained black tea jelly, and that depending on the type of gelling agent used, the above It has been found that, as in the case of gelatin, there are cases in which a good black tea jelly cannot be obtained due to cloudiness or poor texture. At the same time, the present inventors discovered that when producing black tea jelly, the black tea jelly obtained only when carrageenan is used as a gelling agent has no cloudiness and has the transparency that is most necessary for black tea products. It has been found that it has good shape retention, and has a soft texture and a melt-in-the-mouth texture.

The present invention was made based on such new knowledge, and when manufacturing black tea jelly,
It is characterized by using carrageenan as a gelling agent. Here, carrageenan refers to seaweeds (Chondruscrispus, Chondrus ocellutus,
It is a hydrophilic colloid obtained by extracting and purifying Eucheuma cottonii with water, and is classified into three types: cutuper, lambda, and iota. Among these, the lambda type carrageenan has no gel-forming ability, and the two types of carrageenan, the above-mentioned Katsupar type and iota type, have gel forming ability. In the present invention, the above-mentioned cutupah-type and iota-type carrageenans having gel-forming ability are used. Note that the carrageenan used in the present invention may be either a cutupah-type carrageenan or an iota-type carrageenan, but it is preferable to use cutupah-type carrageenan alone in order to obtain a good black tea jelly. However, when using cutlet-type carrageenan and iota-type carrageenan together, the water-holding capacity of the resulting black tea jelly can be enhanced. Further, in the present invention, in order to increase the water-holding capacity and gel strength of the obtained black tea jelly, it is possible to use cutuper-type carrageenan, iota-type carrageenan, and locust bean gum in combination.

Next, regarding the amount of carrageenan used as a gelling agent for black tea jelly in the method of the present invention, the amount obtained is 1.0 to 1.8% based on the total weight of the black tea jelly raw material including water. The black tea jelly is transparent without cloudiness, and has a soft texture and melts in the mouth, making it very good. When the amount of carrageenan used is less than 1.0% based on the total weight of the raw materials, the texture such as melting in the mouth is good, but the strength of the resulting tea jelly decreases and the shape retention is poor; If it exceeds the amount, the jelly strength will be too strong and the meltability in the mouth will be poor, making the tea jelly undesirable in either case. In addition, the amount of carrageenan used above is for cutlet-type carrageenan alone,
This also applies to cases in which cutuper-type carrageenan and iota-type carrageenan are used together. In addition, when using Katsupa-type carrageenan and iota-type carrageenan together as a gelling agent for black tea jelly as described above, carrageenan is added to the raw materials in order to obtain the best shape retention and texture of black tea jelly. The total amount used is 1.0 to 1.8% of the total weight of raw materials, and the mixing ratio of Katsupa-type carrageenan and Iota-type carrageenan is 95:5 to 95:5.
A ratio of 75:25 (weight to weight) is desirable. The black tea jelly obtained by the above method has an enhanced water-holding capacity compared to a tea jelly that uses cutlet-type carrageenan alone.

Next, the black tea extract used in the present invention is a black tea extract obtained by dissolving black tea components from black tea leaves with hot water, and is obtained by drying this by a method such as spray drying or freeze drying. Refers to all products containing black tea components, such as dry powders and concentrated black tea extracts.

Furthermore, the sugar used in the present invention may be any sugar that is generally used as a sweetener, such as sugar.

Further, the auxiliary raw materials as used in the present invention refer to fragrances, salt, etc., and each of these can be used according to preference.

In carrying out the present invention, first, black tea extract,
A sol is produced by adding other auxiliary raw materials to the main raw materials consisting of carrageenan, sugar, and water and heating them. Any method may be used for mixing and heating the raw materials when producing the sol, but it is convenient to use the following method. That is, a dry powdered black tea extract obtained by drying black tea extract by a method such as spray drying, dried powdered carrageenan, and powdered saccharide are mixed with powdered auxiliary materials such as flavorings, What is necessary is to add hot water to a temperature above ℃ and stir it. In general, Katsupar-type carrageenan and Iota-type carrageenan can be dissolved in water at 60°C or higher, so it is possible to easily obtain a black tea jelly sol by the method described above. In the present invention, raw materials other than carrageenan may be used in desired amounts and are not particularly limited.

Next, the sol obtained by the above method is filled into a container and cooled to produce an excellent black tea jelly that is transparent without clouding, has a soft texture, and melts in the mouth. I can do it.
In the present invention, there are no particular limitations on the container filling method and cooling method.

In the present invention, a mixture of dry powdered black tea extract, dry powdered carrageenan, and powdered saccharide with auxiliary materials such as powdered fragrance is prepared at home by adding hot water and transferring the mixture to a container. It is possible to commercialize the product as a black tea jelly powder mix that can be easily made into black tea jelly by simply cooling it. It is also possible to produce a product in a chilled form by filling the sol obtained by the method of the present invention into a container as quickly as possible, sealing it, immediately heat sterilizing it, and then cooling it.

As described above, according to the present invention, by using carrageenan as a gelling agent during the production of black tea jelly, the black tea jelly is transparent like liquid black tea without cloudiness, which has not been previously possible, and has a soft texture and melts in the mouth. It is possible to easily produce black tea jelly that melts in the mouth.

Example 1 800 g of hot water of 60°C or higher was added to a powdered mixture of 1.6 g of dry powdered black tea, 12 g of powdered cutlet-type carrageenan, 110 g of sugar, 0.2 g of salt, and an appropriate amount of flavoring. After stirring thoroughly, the mixture was filled into a container. After refrigerating this in a refrigerator for 1 hour, black tea jelly was obtained.

The obtained black tea jelly was transparent without cloudiness, had a soft texture, and melted in the mouth.

Example 2 1.9 g of dry powdered black tea, 14 g of powdered Katsupa type carrageenan, 2 g of powdered Iota type carrageenan, sugar
Add 1,100 g of hot water at 60°C or above to a powder mixture of 110 g of salt, 0.2 g of salt, and an appropriate amount of fragrance, stir thoroughly, then fill the resulting sol into a container as soon as possible, seal it, and immediately release After heat sterilization at ℃ for 10 seconds, this was refrigerated in a refrigerator to obtain chilled black tea jelly.

The obtained chilled black tea jelly was transparent without cloudiness and had a good texture, and even when it was eaten after being stored in a refrigerator for one year, it had the same good transparency and texture.

Example 3 110 g of sugar and 0.2 g of salt were added to 875 g of black tea extract obtained by sufficiently eluting black tea components from black tea leaves, and after adding 12 g of cutlet-type carrageenan, the mixture was heated to 60-80°C. After thorough stirring, the mixture was filled into a container and cooled in the same manner as in Example 1 to obtain black tea jelly.

The obtained black tea jelly was transparent without cloudiness, had a soft texture, and melted in the mouth.

Claims (1)

[Claims] 1. When producing black tea jelly using black tea extract, sugar, water, and a gelling agent as the main raw materials, the gelling agent is mainly cutupah type carrageenan, and if necessary, iota type carrageenan and/or locust bean gum are added to this. A method for producing black tea jelly, characterized in that it is used in combination.