JPH0279942A - Preparation of gelatinous substance having excellent bindability and heat-resistance and containing shape-retaining food - Google Patents

Abstract

PURPOSE:To obtain the subject substance having excellent bindability and adhesivity of ingredient to a gel phase and good shape-retainability and heat- treatable without causing the peeling of the ingredient from the gel phase by including a shape-retaining food into a gel composition composed of gellan gum, gelatin and a metal salt. CONSTITUTION:A shape-retaining solid food such as agricultural, fishery or live-stock product (hereinafter called as ingredient) is put into a gel composition composed of gellan gum, gelatin and a metal salt (e.g., Ca, Mg, Na, K, NH4 or Al salt) to obtain the objective substance. It can be sliced with a knife in thin slices or roughly crushed with a mixer without causing the peeling of the ingredient from the gel and keeps high bindability and shape-retainability even after the heating treatment such as boiling, baking, steaming, parching or frying in oil.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention is useful for cooking with a gel-like substance containing tangible foods, such as processed agricultural products, fisheries products, livestock products, etc. (hereinafter referred to as fillings). Even if it is cut into thin pieces or crushed in a mixer, the filling will not peel off from the gel and will be completely bound, and even after heating operations such as boiling, baking, steaming, stir-frying, frying, and warming. , relates to a heat-resistant gel-like substance with good binding and shape retention properties.

(Prior art) Anopic-style jelly containing flaky beef tongue, ham, etc. in a gel-like substance maintains its shape when stored in a refrigerator at 10°C or lower, but If left at a room temperature of 20°C or higher, the jelly would melt or soften, significantly reducing its commercial value.

On the other hand, a heat-resistant gel-like substance can be obtained by adding calcium to rhomethoxyl pectin, alginic acid, and konjac mannan, but even if a heat-resistant gel is made by adding a filling, the binding between the filling and the gel is poor. If physical impact such as cutting or crushing is applied, the inner part will separate from the gel. Another drawback was that the inner fittings peeled off during heating.

(Structure of the Invention) The present invention does not have such drawbacks, and the binding of the inner part and the gel phase,
It is an object of the present invention to obtain a gel-like material which has excellent adhesion, does not peel off from the gel phase even when subjected to heat treatment, and has even better shape retention.

The gelling agent used in the present invention consists of gellan gum, gelatin, and metal salts.

Gellan gum consists of glucose, glucuronic acid, glucose, and tumnose, and has a molecular weight of approximately 6.
It is a high molecular weight polysaccharide with a molecular weight of 0 to 1 million.

A gel is obtained by adding the filling to a sol prepared by adding alkaline earth metal salts such as calcium and magnesium, and alkali metal salts such as sodium and potassium to a heated aqueous gellan gum solution and cooling it.

Although this gel has some heat resistance, the gel structure is brittle and easily releases water, and the inner part easily peels off from the gel phase, resulting in extremely poor binding and adhesion, making it impossible to achieve the object of the present invention.

The present inventor has found that the best way to improve the above-mentioned disadvantages of gellan gum is to use gelatin in combination.

In other words, by using gelatin in combination, the gel structure becomes highly elastic, preventing syneresis, and furthermore, the filling is completely bonded to the gel phase.
It has been found that even if it is adhered, cut, crushed, or heated, the inner part does not peel off from the gel phase, and the gel phase does not melt and soften, resulting in extremely high heat resistance.

The amount of gellan gum used in the gel phase may be 0.1 to 8% (by weight, the same applies hereafter), and the amount of gelatin used may be 1 to 15%, depending on the strength of the gel and the gel to be obtained. It may be increased or decreased as appropriate depending on the organization. Generally, a highly palatable gel structure can be obtained in the range of 0.5 to 1% gellan gum and 2 to 10% gelatin.

Next, metal salts are used in combination. Examples of metal salts include alkaline earth metal salts such as ρsium and magnesium, alkali metal salts such as sodium and potassium, metal salts such as ammonium and ammonium, and bone meal of beef, fish, and other bones, egg shells, and seashells. There are powders and whey minerals obtained by removing as much protein and lactose as possible from whey, which is a by-product during cheese production.

The amount used is 0.01~ as the amount of metal ions relative to the gel phase.
A range of 196 is sufficient. It is preferably 0.05 to 0.2%. Ingredients include processed agricultural products, fisheries products, livestock products, and other products such as Agricultural processed products such as chopped blanched vegetables, mandarin oranges, apples, pineapple,
Fruits such as cherry raisins or cut fruits, other processed seafood products such as board kamaboko, crab leg kamaboko, chikuwa, fried kamaboko, and other pieces; processed livestock products include sliced boiled eggs, ham, and sausages. , cheese, mayonnaise, dressing etc.

The amount of filling to be added is determined according to taste.If gel is used as the main ingredient, the ratio of gel phase to filling is 60-90:40-10.On the other hand, if the filling is made mainly from gel phase, the ratio is 40-10.Conversely, if the filling is made mainly from gel, it is used as a binder for the filling. In this case, the ratio of gel phase to filling may be freely adjusted to 40 to 10:60 to 90.

The structure of the gel is a combination of gellan gum, gelatin, and metal salts, and other polymeric polysaccharides such as pectin, carrageenan, agar, konjac manna, alginate, locust bean gum, tara gum, cassia gum, xanthan gum, curd fun, and others. It can also be freely adjusted by using one species or one or more species in combination. Even if these polymeric polysaccharides are used in combination, binding, adhesion, and heat resistance will not be impaired. The amount used is 0.1 to gel phase.
1% is preferred.

In order to maintain heat resistance, the water-soluble solid content of the gel phase must be
Keep it below 0%. In addition, when using table salt for the purpose of imparting a salty taste to finish the gel phase in the Anupita style, 39
By using an amount of 6 or less, extremely good heat resistance can be obtained.

By making the gel phase acidic using vinegar, fruit juice, organic acid, inorganic acid, etc., a refreshing taste can be obtained, and the interaction between gellan gum and gelatin improves slicability.
It is desirable to adjust the pH of the gel phase to 3 to 5, which is useful for improving the gel structure and heat resistance.

There are two ways to prepare the gel phase.

(1) Add gellan gum to water, stir to 90''C, heat and dissolve, then add gelatin and, if necessary, starch decomposition product and dissolve, add and dissolve calcium lactate, and then mix in tangible ingredients. The product of the present invention can be obtained by filling a container and sealing the container, heating and sterilizing it, and cooling it.

(2) After dispersing gellan gum, gelatin, and calcium citrate in water, the product of the present invention can be obtained by mixing the material with a tangible filling, filling a container, sealing the container, and heating, dissolving, sterilizing, and cooling.

(Effect of the invention) As a use of the present invention, vegetables,
There are jelly containing ham etc. that can be heated in a microwave oven, but the details will be shown in the experimental examples.

Experimental Example 1 In order to prove the heat resistance, binding properties, etc. of the present invention, experiments were conducted on the heat resistance, etc. of Vegetable Person υ Aspic Jelly. 2 parts 0.7 0,1 After adding gellan gum to water and dissolving it by heating to 90°C,
After adding and dissolving gelatin and powdered candy, and further adding and dissolving vinegar, solid consommé, and calcium lactate, vegetables were mixed, filled in a container, sealed, and heat sterilized at 85°C for 20 minutes.
Cooling.

Separately, the following jelly was prepared and compared with the product of the present invention.

Heating in a rice oven for 200'0.10 minutes Example 1 Jelly water for tempura 85. Part gellan gum 0.5 Gelatin 5 Xanthan gum 0.1 Dequinutrin 7 Magnesium carbonate 0.2 Sugar 2 Citric acid 0.2 Add gellan gum to water and heat to 90°C to dissolve, then gelatin, xanthan gum, dextrin, sugar, citric acid, Magnesium carbonate is added and dissolved, the ingredients are mixed, the container is filled and sealed, heat sterilized at 85° C. for 20 minutes, and cooled. Coat this jelly and fry in oil at 180°C for 3 minutes.

■Gellan gum + magnesium carbonate: The jelly melted during frying and the filling peeled off.

■ Single gelatin: Immediately after being added to the oil, the jelly melted and eluted, and the fillings were scattered.

(2) Jefun gum + gelatin + magnesium carbonate of the product of the present invention: Even when heated in oil for 3 minutes, the gel retained its shape well, the filling did not peel off, and the texture was good.

Example 2 Jelly water for steak 81.4 parts Gellan gum 10 Seratin 15 Sodium alginate 0.2 Gluconic acid strength ~Sium 0.8 Salt 2 Black Beno (-01 Fillings (blanched vegetables, meat) 100 Gellan gum in water In addition, after heating and melting to 90°C, gelatin,
Add and dissolve sodium alginate, salt, and black pepper gluconic acid, mix the ingredients, fill in a container, seal, heat sterilize at 85°C for 20 minutes, and cool. Heat this jelly in a frying pan for 3 minutes.

■ Jewon gum + calcium gluconate: The jelly melted during heating and the filling peeled off.

■Gelatin alone: The jelly decomposed during heating and the filling peeled off.

Mu: Even after heating in a frying pan for 3 minutes, the shape retention was good, the filling did not peel off, and the texture was good.

Example 3 Jelly water for bread dough 67 parts Gellan gum 0.3 Gelatin
2 Carrageenan 0.5 powder candy
15 Sugar 15 Calcium chloride 0.2 Lemon juice 5 Ingredients (1 pineapple, raisins) 50 Water, gellan gum, gelatin,
Disperse cafuginan, powdered candy, sugar, calcium chloride, and lemon juice, mix the fillings, fill in a container, and seal.
Heat at 0°C for 30 minutes and cool. Place this jelly into bread dough and heat at 200°C in the open for 25 minutes.

■ Jefun gum + chloride power μsium: The jelly and the filling peeled off in the baked Tahan, and the jelly was partially degraded.

■Gelatin The jelly completely melted in the baked bread.

■ Gellan gum + gelatin + calcium chloride of the product of the present invention: The shape retention of the baked bread was good, there was no peeling of the filling, and the texture was good.

Example 4 Jelly water for hot dogs 7
4.1 part Gellan gum 0.9 Gelatin 7 Dextrin 10 Milk Mineo/I/3 Vinegar
5 Fillings (blanched vegetables, sausage) Add gellan gum to 130 water, heat to 90°C, dissolve, add gelatin, dextrin, vinegar, and whey minerals and dissolve, mix with fillings, and fill in containers. Seal, heat sterilize at 85°C for 20 minutes, and cool. Put this celery in bread 20
(Heat with 1 ton of f' oats for 5 minutes.

■ Jehung gum + whey mineral: Part of the jelly melted during heating and the filling peeled off.

■Jelly completely melted during heating of gelatin.

■ Jewon gum + gelatin + Milk M Minef/I of the invention product
/: Even after heating in the open for 5 minutes, the jelly had good shape retention, no peeling of the filling, and good texture.

Example 5 Jelly water for Chinese steamed buns 63.
6 parts gellan gum 0.6 gelatin lO powdered candy
10 citric acid power ~ sium
0.3 Sugar 5 Citric acid 0.1 Solid Knoop 5 Ingredients (blanched vegetables, minced pork) 200 Add gellan gum to water 9
After heating and melting to 0°C, gelatin, powdered candy, sugar, citric acid, and solid Nufu citric acid μsium are added and dissolved, the ingredients are mixed, filled in a container, sealed, and heat sterilized at 85°C for 20 minutes. and cool. Wrap this jelly in Chinese mashiju dough and steam at 95°C for 15 minutes.

■Gellan gum + calcium citrate: Part of the jelly dissolved and the filling peeled off.

■Gelatin alone: The jelly melted and the filling peeled off.

■ Gellan gum + Seratin + Calcium citrate of the product of the present invention = good shape retention even after steaming for 15 minutes, no peeling of the filling, and good texture.

Example 6 Jelly water for suction 90 parts Gellan gum 0.7 Gelatin
2 Sodium L-glutamate 0.2 Whey Mineflu 4 Sugar
3 Malic acid 0.1 Ingredients (junsai, raw yuba) 40 Water, gellan gum, gelatin, monosodium L-glutamate,
Disperse milk minerals, sugar, and malic acid, mix the filling, fill in a container, seal, heat at 90°C for 30 minutes, and cool. Pour this jelly into the soup stock and boil for 5 minutes.

■Diefun gum + Lactose Minera/L/: The filling was peeled off from the jelly.

■ Gelatin single jelly was completely excited.

(2) Gellan gum + gelatin + whey mineral/shi of the present invention: Even when heated in boiling water for 5 minutes, the shape retention was good, there was no peeling of the filling, and the texture was good.

Claims (1)

[Claims] (1) A method for producing a heat-resistant gel-like substance, characterized in that a tangible food is contained in a gel composition of gellan gum, gelatin, and metal salts.