JPH0312864B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fruit juice, cane juice, etc., which has internal fluidity and is wrapped in a thin film of xanthan gum and protein. The sandbags that make up the pulp of citrus fruits, which are similar to the products of the present invention, are spindle-shaped or spherical in shape and have a liquid interior, but the color of the sandbags of Satsuma oranges is yellow-orange and summer orange. In Hassaku, the color is white or pale yellow, and the color tone is limited. Regarding spherical jelly,
15501 A method for producing spherical jelly by contacting a water-soluble alginic acid salt solution with a polyvalent metal salt solution as in Japanese Patent Publication No. 46-23031; There is a method in which a polyvalent metal salt solution is dropped into an aqueous alginic acid salt solution, and a method in which a calcium solution and an alginate sol are dropped into a calcium solution from a concentric double tube as in Japanese Patent Publication No. 57-26735. Regarding other patent publications, JP-B No. 45-29422 and JP-B No. 46-17941, which use carrageenan or pectate, the former method involves drying the surface at 120°C immediately after removal from the gelling bath, and the latter method involves coating carrageenan jelly with alginate jelly. This is a method in which the inside is liquefied by post-heating. All of the above spherical jellies are the result of a gelation reaction between alginate, pectate, and carrageenan, which are known as jelly-forming substances, and polyvalent metals or acids. Composed of salt. The inventors previously applied for a patent application filed in 18265,
During the research for Japanese Patent Application No. 57-18266, it was discovered that when a xanthan gum solution was added to an aqueous acid solution of cheese to dissolve and stabilize cheese, a thin film-like gel was formed. Therefore, when a xanthan gum solution was added in the form of droplets to an aqueous acid solution of cheese, small spheres containing the xanthan gum solution were obtained, and the present invention was achieved. In the present invention, a solution in which 0.01 to 2.0% xanthan gum is dissolved in an aqueous solution of fruit juice or cane juice alone or in a mixture (hereinafter, this solution is referred to as solution A) is mixed with a positively charged protein aqueous solution (hereinafter, this solution is referred to as solution A). (referred to as B)), the dripped liquid or injected liquid is wrapped in a thin film that is a reaction product of xanthan gum and protein to maintain internal fluidity. This is related to. First, I will explain about solution A. Xanthan gum is Xanthomonas campestris
A polysaccharide gum with pyruvate roots produced by
Food stabilizer, marketed as xanthan gum,
Used as emulsifier, thickener, etc. In the present invention, 0.01 to 2.0 parts of xanthan gum, preferably 0.5 parts, is dissolved in 100 parts of an aqueous solution of fruit juice, cane juice alone or as a mixture. If the amount is more than this, the viscosity of the dissolved A becomes too high and there is a problem in operability. A sweetener, flavoring agent, and coloring agent may be added as appropriate to the aqueous solution of the fruit juice and cane juice as components of solution A, singly or as a mixture.
Since aqueous dyes pass through a thin film, it is preferable to use oil-dropping dyes in order to maintain color tone. Next, to explain solution B, the concentration of casein is within the range of 1 to 8%.
It is a milk protein food dissolved in an edible acid aqueous solution such as citric acid, lactic acid, or phosphoric acid. Examples of milk protein food include milk casein, cheese, skim milk powder, and condensed milk, and egg whites can also be used. If the concentration as casein is less than 1%, the membrane strength will be extremely weak, and if it exceeds 8%, the viscosity of solution B will be too high, making reaction operation difficult. The concentration of the edible acid in the finished state of solution B is preferably less than PH4.6, which is the isoelectric point of casein, and preferably PH2-3.5. Next, the reaction operation will be explained. Drop solution A
is dropped into solution B in the form of small droplets from a small diameter or tube with a hole diameter of about 1 mm to 5 mm. Injection is performed by intermittently injecting solution A into solution B from a small tube. The reaction temperature is preferably 40°C to 60°C for solution B in order to promote the reaction between xanthan gum and protein. The produced crumbs are separated from solution B by a method such as sieving. At a temperature of 60°C, separation may be performed immediately after dropping, but at room temperature, separation is performed after 10 minutes or more have elapsed. Although the mechanism of the reaction between xanthan gum and protein in the present invention is not clear, since solution B reacted when acidified and did not react when alkaline,
The main reaction is thought to be an electrostatic bond between the charge of the amino group of the protein molecule and the charge of the carboxyl group of the xanthan gum in solution A. The results of experiments conducted in accordance with the present invention will be described below.
In the experiment, 20% mandarin orange was added to solution A to identify the seeds.
The test was conducted using fruit at 12°BX. (1) Effect of xanthan gum concentration The xanthan gum concentration in solution A was 0.1%, 0.3
%, 0.5%, and 0.8% respectively as solution B (5%
Casein was dissolved in an aqueous solution of citric acid and the pH was adjusted to 2.2). As a result, at a xanthan gum concentration of 0.5%, the pellet recovery rate = weight of produced pellets/weight% of dropped solution A is 80%
This was the highest. (2) Effect of protein concentration Solution A (xanthan gum concentration 0.5% w/v%) was mixed with solution B (milk casein concentration 0.3%, 1%, 3%, 6
%, dissolve in each citric acid aqueous solution to 10% and pH
22). As a result, the crush recovery rate and crush strength were as follows.

[Table] Indicates the non-destructive rate when
(3) Example of Formation of Various Protein Films Experiments were conducted using skim milk powder, commercially available milk drinks, commercially available purified gelatin powder, powdered wheat protein, and chicken egg milk white as solution B.

[Table] (4) Effect of metal salts Mgcl ₂ was added to solution A at 0.05%, 0.1%, 0.3% or
A solution containing 0.5%, 0.1%, and 0.3% of Cacl ₂ ,
A total of 7 types of solutions (xanthan gum concentration 0.5%) were prepared, including a solution containing no metal salt and a solution containing no metal salts, and these were each added dropwise to solution B (casein 5% citric acid, pH 2.5). As a result, the crumb recovery rate was within the range of 76 to 84%, and film formation was good in all cases. Then add _Mgcl2 to solution B at 0.1%, 0.3% or _Cacl2
A total of 5 types of solutions (casein 5
Solution A (xanthan gum concentration 0.5%) was added dropwise into the solution (pH 2.5% with citric acid). As a result, Mgcl ₂ ,
When Cacl ₂ was both 0.3%, the viscosity of solution B increased or gelled, and the reaction with solution A did not occur. Further, at 1%, a film was formed, but the particle state could not be maintained. Therefore, even if solution A contains Mgcl ₂ or Cacl ₂ in the above range, there will be no problem in forming lumps, but solution B
must be free of these metal salts. (5) Effect of reaction temperature The temperature of solution B and the reaction time after dropping were changed to compare the recovery rate and crush strength.

[Table] In this comparative example, increasing the temperature of solution B tends to increase the crushing strength. Furthermore, when the reaction time was increased, the crush recovery rate decreased and the crush strength increased. This is because the pellets shrunk somewhat due to the difference in permeability between solutions A and B. (6) Coexistence effect of locust bean gum It is known that xanthan gum specifically forms a jelly-like gel when used in combination with locust bean gum. Locust bean gum 0.1% in solution A
When added, a film was formed when it was dropped into solution B, but the strength of the film was weak, and when the liquid was separated using a sieve, the film broke and the internal liquid leaked. Solution B contains locust bean gum 0.05%, 0.1%,
Solution A was added dropwise to these by adding 0.2%, 0.3%, and 0.5%, respectively. In the 0.5% addition area, the viscosity of solution B was so high that droplets of solution A did not sink and did not form particles. In all other experimental plots, lumps were formed, but no special relationship was observed in the locust bean gum addition rate when compared with the locust bean gum non-added plot. Effects of the present invention (1) The fruit is wrapped in a thin film like citrus sand sac and maintains internal fluidity, but it has various color tones and colors depending on the type of fruit juice, cane juice and aqueous solution used.
It is possible to produce fruit juice etc. that have flavor. (2) Spherical jelly has a thick coating because it is a gel made of alginate, pectate, etc., but the fruit juice produced by the method of the present invention has a thin coating and is easily soaked when eating or drinking, so there is no discomfort in the mouth. It imparts an interesting texture. (3) According to the present invention, the coating is not destroyed even if the powdered fruit juice is added to beverages such as fruit juice or cane juice and heated to 95°C, so high-temperature and short-time sterilization is possible. Therefore, it can be used in the production of beverages similar to fruit beverages containing fruit grains using conventional citrus sand sacs, or as an addition to other dessert foods. Example (1) Manufacture of mandarin fruit crush Solution A Mandarin orange juice 200ml Sugar 100g Commercially available xanthan gum 5g Citric acid 2g or more were dissolved in pure water to make 1000ml. Solution B: 100 g of milk casein and 20 g or more of citric acid were dissolved in pure water to make 1000 ml. Solution A was added dropwise to solution B at room temperature through a glass tube with a pore size of 2 mm, and after 10 minutes, the liquid was separated using a 20-mesh sieve, and the washing solution (sugar 10%, citric acid 0.2%) was added dropwise to solution B at room temperature.
(aqueous solution) and then the washing solution was separated again using a 20-mesh sieve to obtain mandarin fruit mashes. The yield of mackerel was 750 g per 1000 g of solution A. Example (2) Production solution A of crushed grape juice A solution was prepared in the same manner as in Example (1) using 200 ml of grape juice except for the other ingredients. Solution B The same solution as in Example (1) was used. For dropping, solution B was heated to 60°C, and immediately after the dropwise addition, the same separation and washing operations were performed as in Example (1) to obtain crushed grape juice. The yield of mackerel was 800 g per 1000 g of solution A.

Claims (1)

[Scope of Claims] 1. Xanthan gum and protein can be obtained by dropping or injecting a solution of 0.01 to 2.0% xanthan gum dissolved in an aqueous solution of fruit juice or cane juice alone or in a mixture into a positively charged aqueous protein solution. 1. A method for producing fruit juice, which is characterized in that the dripped liquid or injected liquid is wrapped in a thin film that is a reaction product of the liquid, thereby maintaining internal fluidity. 2 A protein aqueous solution subjected to a positive electric shock is casein,
The method for producing fruit juice according to claim 1, wherein cheese, skim milk powder, condensed milk, and egg white, singly or as a mixture, are dissolved in an aqueous edible acid solution.