JPH0353900B2 - - Google Patents
Info
- Publication number
- JPH0353900B2 JPH0353900B2 JP57156309A JP15630982A JPH0353900B2 JP H0353900 B2 JPH0353900 B2 JP H0353900B2 JP 57156309 A JP57156309 A JP 57156309A JP 15630982 A JP15630982 A JP 15630982A JP H0353900 B2 JPH0353900 B2 JP H0353900B2
- Authority
- JP
- Japan
- Prior art keywords
- carbonic acid
- aqueous solution
- gelatin
- temperature
- containing aqueous
- 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.)
- Expired - Lifetime
Links
- 239000007864 aqueous solution Substances 0.000 claims description 30
- 108010010803 Gelatin Proteins 0.000 claims description 24
- 239000008273 gelatin Substances 0.000 claims description 24
- 229920000159 gelatin Polymers 0.000 claims description 24
- 235000019322 gelatine Nutrition 0.000 claims description 24
- 235000011852 gelatine desserts Nutrition 0.000 claims description 24
- 239000011259 mixed solution Substances 0.000 claims description 18
- 235000015110 jellies Nutrition 0.000 claims description 15
- 239000008274 jelly Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 34
- 238000002156 mixing Methods 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000003756 stirring Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000007789 gas Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000004936 stimulating effect Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 230000000638 stimulation Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- KYKAJFCTULSVSH-UHFFFAOYSA-N chloro(fluoro)methane Chemical compound F[C]Cl KYKAJFCTULSVSH-UHFFFAOYSA-N 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- -1 cola Chemical compound 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000014080 ginger ale Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Description
【発明の詳細な説明】
本発明は炭酸含有水溶液を使用して炭酸特有の
刺激的な食感を有した炭酸入りゼリーを得るため
の方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for obtaining carbonated jelly having a stimulating texture unique to carbonic acid using a carbonic acid-containing aqueous solution.
従来より炭酸入り冷菓は数多く開発されてい
る。しかし、その多くは炭酸ガスを加圧溶解せし
めたもので、炭酸含有水溶液を使用したものは少
なく、まして炭酸含有水溶液を使用したゼリーは
非常に少ない。その原因としては、炭酸含有水溶
液を使用すると、その製造過程でかなりの炭酸が
ガスとして気散してしまい、最終製品なつた時に
炭酸特有の刺激が失われてしまう、という欠点が
存するためである。 Many carbonated frozen desserts have been developed over the years. However, most of these are made by dissolving carbon dioxide gas under pressure, and only a few use a carbonic acid-containing aqueous solution, and even fewer jellies use a carbonic acid-containing aqueous solution. The reason for this is that when a carbonic acid-containing aqueous solution is used, a considerable amount of carbonic acid is dissipated as gas during the manufacturing process, and the characteristic stimulation of carbonic acid is lost when the final product is used. .
本発明者等はこうした現状に鑑み、炭酸含有水
溶液を使用してもその製造過程で炭酸の気散がほ
とんどなく、炭酸特有の刺激的な食感を有したゼ
リーを得ることを目的として研究した結果、炭酸
含有水溶液とゼラチン水溶液とを特定条件下で混
合することによつて上記目的を有効に達成するこ
とができる、という知見を得た。 In view of the current situation, the present inventors conducted research with the aim of obtaining a jelly that has the stimulating texture unique to carbonic acid, with almost no carbonic acid being diffused during the manufacturing process even if a carbonic acid-containing aqueous solution is used. As a result, it was found that the above object can be effectively achieved by mixing a carbonic acid-containing aqueous solution and a gelatin aqueous solution under specific conditions.
上記知見に基いて完成された本発明の要旨は、
炭酸含有水溶液とゼラチン水溶液とを約−10〜−
40℃の雰囲気温度下で撹拌混合し、該混合溶液が
−10〜10℃になつた後適宜容器に充填し、その後
ゼラチンのゲル化温度以下で冷蔵してゲルを形成
させることを特徴とする炭酸入りゼリーの製造法
である。 The gist of the present invention, which was completed based on the above findings, is as follows:
A carbonic acid-containing aqueous solution and a gelatin aqueous solution are heated at approximately −10 to −
The mixture is stirred and mixed at an ambient temperature of 40°C, and after the temperature of the mixed solution reaches -10 to 10°C, it is filled into an appropriate container, and then refrigerated at a temperature below the gelatin temperature of gelatin to form a gel. This is a method for producing carbonated jelly.
以下に本発明の内容について説明する。 The content of the present invention will be explained below.
本発明で使用する炭酸含有水溶液はコーラ、ジ
ンジヤーエール、ソーダ水、サイダー等のように
炭酸を含んだ水溶液である。次に、ゼラチン水溶
液はゼラチン板又はゼラチン粉末を常法によつて
水に膨潤、溶解したもの、あるいは冷水可溶性ゼ
ラチン粉末を水に分散溶解したもの等一般的に知
られている方法によつて分散溶解したもので充分
である。 The carbonic acid-containing aqueous solution used in the present invention is an aqueous solution containing carbonic acid, such as cola, ginger ale, soda water, cider, and the like. Next, the gelatin aqueous solution is prepared by swelling and dissolving gelatin plates or gelatin powder in water using a conventional method, or by dispersing and dissolving cold water-soluble gelatin powder in water, or by dispersing it by a generally known method. A dissolved one is sufficient.
本発明においては、上記したような炭酸含有水
溶液とゼラチン水溶液とを撹拌混合する。この場
合、撹拌混合時の雰囲気温度を約−10〜−40℃に
することが重要である。ここにいう雰囲気温度と
は、炭酸含有水溶液とゼラチン水溶液との混合溶
液を冷却するための冷媒温度のことである。 In the present invention, the carbonic acid-containing aqueous solution and gelatin aqueous solution as described above are stirred and mixed. In this case, it is important to keep the atmospheric temperature at about -10 to -40°C during stirring and mixing. The ambient temperature here refers to the refrigerant temperature for cooling the mixed solution of the carbonic acid-containing aqueous solution and the gelatin aqueous solution.
炭酸含有水溶液とゼラチン水溶液との撹拌混合
時の雰囲気温度が約−10℃以上になつてくると、
混合溶液の粘度を比較的短時間のうちに炭酸を保
持するに充分な粘度にすることができなくなり、
その結果最終製品の炭酸含有が少なくなる。 When the atmospheric temperature when stirring and mixing the carbonic acid-containing aqueous solution and the gelatin aqueous solution becomes about -10℃ or higher,
The viscosity of the mixed solution cannot be increased to a sufficient viscosity to retain carbonic acid in a relatively short period of time,
As a result, the final product contains less carbonate.
反対に、上記した雰囲気温度が約−40℃以下に
なると、混合溶液の温度が急速に低下してゲルを
形成してしまい、炭酸含有水溶液を均一に分散さ
せることが困難になり、延いてはゼラチンのゲル
形成能を崩壊させてしまうことになる。このよう
に、本発明においては炭酸含有水溶液とゼラチン
水溶液との撹拌混合時の雰囲気温度を約−10〜−
40℃にすることが重要である。撹拌混合時の雰囲
気温度を上記条件にするためには窒素ガス、フロ
ンガス、ドライアイス等の各種冷媒ガスを使用す
ればよい。 On the other hand, if the above-mentioned atmospheric temperature falls below about -40°C, the temperature of the mixed solution will drop rapidly and a gel will form, making it difficult to uniformly disperse the carbonic acid-containing aqueous solution, and eventually This will destroy the gel-forming ability of gelatin. Thus, in the present invention, the atmospheric temperature during stirring and mixing of the carbonic acid-containing aqueous solution and the gelatin aqueous solution is set to about -10 to -
It is important to keep the temperature at 40℃. In order to maintain the atmospheric temperature during stirring and mixing under the above conditions, various refrigerant gases such as nitrogen gas, chlorofluorocarbon gas, and dry ice may be used.
尚、炭酸含有水溶液とゼラチン水溶液との混合
に当つて、他の各種原料例えば、蔗糖、グラニユ
ー糖等の糖類、クエン酸、リンゴ酸等の有機酸、
オレンジ等の果汁、コーヒー等の嗜好品、各種香
料、着色料、ローカストビーンガム等の増粘剤等
を適宜添加混合しても何ら差し支えない。 In addition, when mixing the carbonic acid-containing aqueous solution and the gelatin aqueous solution, other various raw materials such as sugars such as sucrose and granulated sugar, organic acids such as citric acid and malic acid,
There is no problem in adding and mixing fruit juice such as orange, luxury goods such as coffee, various fragrances, colorants, thickeners such as locust bean gum, etc., as appropriate.
上記条件による撹拌混合は、炭酸含有水溶液と
ゼラチン水溶液との混合溶液の品温が−10〜10℃
になるまで続けられる。上記混合溶液の品温の範
囲は、該混合溶液が炭酸を保持するに充分な粘度
を有し且つ容器への充填が出来る程度の流動性を
有する範囲として決定される。混合溶液の品温が
10℃以上になつてくると、容器への充填が出来る
程度の流動性は有しているが、炭酸を保持するに
充分な程度の粘度を有しないものになつてくる。
反対に、混合溶液の品温が−10℃以下になつてく
ると、炭酸を保持するに充分な粘度を有している
が、容器への充填が出来る程度の流動性を有しな
いものになつてくる。従つて混合溶液の品温は、
前記した撹拌混合時の雰囲気温度と共に本発明の
目的を達成するのに重要な要件である。 When stirring and mixing under the above conditions, the temperature of the mixed solution of carbonic acid-containing aqueous solution and gelatin aqueous solution is -10 to 10℃.
It can be continued until The temperature range of the mixed solution is determined as a range in which the mixed solution has sufficient viscosity to retain carbonic acid and fluidity to the extent that it can be filled into a container. The temperature of the mixed solution is
When the temperature reaches 10°C or higher, the liquid has enough fluidity to be filled into containers, but does not have enough viscosity to retain carbonic acid.
On the other hand, if the temperature of the mixed solution drops below -10℃, it will have enough viscosity to retain carbonic acid, but will not have enough fluidity to be filled into containers. It's coming. Therefore, the temperature of the mixed solution is
This is an important requirement for achieving the object of the present invention together with the above-mentioned atmospheric temperature during stirring and mixing.
混合溶液の品温が−10〜10℃になつた後、該混
合溶液が、容器への充填が出来る程度の流動性を
有しているうちに適宜容器に充填し、その後ゼラ
チンのゲル化温度以下、好ましくは０〜15℃で冷
蔵してゲルを形成させて炭酸特有の刺激的な食感
を有する炭酸入りゼリーを得る。 After the temperature of the mixed solution reaches -10 to 10°C, the mixed solution is filled into a container as appropriate while it has enough fluidity to be filled into the container, and then the gelatin gelation temperature is Thereafter, it is preferably refrigerated at 0 to 15°C to form a gel, thereby obtaining a carbonated jelly having a stimulating texture unique to carbonic acid.
このように、本発明方法によると、炭酸含有水
溶液を使用しているにもかかわらず、炭酸特有の
刺激を十分に保有した爽快感のある炭酸入りゼリ
ーを得ることができる。 As described above, according to the method of the present invention, it is possible to obtain a refreshing carbonated jelly that sufficiently retains the stimulation peculiar to carbonic acid, even though a carbonic acid-containing aqueous solution is used.
実施例 １
ゼラチン 3.0重量部
砂 糖 40.0 〃
Ａ ローカストビーンガム 1.0 〃
水 50.0 〃
着色料 適量
着香料 〃
ホイツプクリーム 50.0重量部
Ｂ ペクチン 1.5 〃
酸味料 0.5 〃
塩 類 0.5 〃
炭酸水 100.0重量部
Ａ原料を混合し、50℃まで加熱溶解してＡ液と
する。Example 1 Gelatin 3.0 parts by weight Sugar 40.0 A Locust bean gum 1.0 Water 50.0 Coloring agent Appropriate amount Flavoring agent Whipped cream 50.0 parts by weight B Pectin 1.5 Acidulant 0.5 Salts 0.5 Carbonated water 100.0 parts by weight Part A raw material Mix and heat to 50°C to dissolve to obtain liquid A.
別途Ｂ原料を混合した後、それをＡ液に添加
し、80℃まで加熱混合した後、100Kg／cm2の圧力
で均質化処理し、それから50℃にまで冷却する。
次に、ドライアイスによつて雰囲気温度が−10℃
になつている状態下に金属製容器を置き、その金
属製容器中に、上記処理によつて得られたゼラチ
ン含有水溶液と５℃の炭酸水とを静かに加え、そ
の後該混合溶液が10℃になるまで撹拌混合する。
該混合溶液が10℃になつた後カツプに充填し、５
℃で冷蔵して炭酸入りゼリーを得た。 After separately mixing raw material B, it is added to liquid A, heated and mixed to 80°C, homogenized at a pressure of 100 kg/cm 2 , and then cooled to 50°C.
Next, dry ice lowers the ambient temperature to -10°C.
A metal container is placed under the condition of temperature, and into the metal container, the gelatin-containing aqueous solution obtained by the above treatment and carbonated water at 5°C are gently added, and then the mixed solution is heated to 10°C. Stir and mix until mixed.
After the mixed solution reaches 10℃, fill it into a cup and heat it for 5 minutes.
It was refrigerated at ℃ to obtain carbonated jelly.
上記本発明方法によつて得られた炭酸入りゼリ
ーの効果を確認するために、比較例として、雰囲
気温度を０℃とすること及び混合溶液の温度を15
℃とすること以外はすべて本発明方法と同一の方
法で炭酸入りゼリーを得た。 In order to confirm the effect of the carbonated jelly obtained by the method of the present invention, as a comparative example, the atmospheric temperature was set to 0°C and the temperature of the mixed solution was set to 15°C.
A carbonated jelly was obtained in the same manner as the method of the present invention except that the temperature was changed to ℃.
そこで、本発明方法で得られた炭酸入りゼリー
と比較例で得られた炭酸入りゼリーとについて、
20名のパネルによる官能テストを行なつた。その
結果、全員が「本発明方法によつてられた炭酸入
りゼリーの方が炭酸特有の刺激が強い」という評
価をした。 Therefore, regarding the carbonated jelly obtained by the method of the present invention and the carbonated jelly obtained in the comparative example,
A sensory test was conducted by a panel of 20 people. As a result, all of the participants evaluated that ``the carbonated jelly prepared by the method of the present invention has a stronger stimulation unique to carbonic acid.''
実施例 ２
ゼラチン 7.5重量部
砂 糖 65.0 〃
酸味料 1.0 〃
Ａ塩類 0.5 〃
水 50.0 〃
着色料 適量
着香料 〃
炭酸水 350.0重量部
Ａ原料を80℃で混合溶解した後50℃にまで冷却
してゼラチン含有水溶液を得る。次に、窒素ガス
によつて雰囲気温度が−40℃になつているジヤケ
ツト付き金属製容器中に上記ゼラチン含有水溶液
と５℃の炭酸水とを静かに加え、その後該混合溶
液が−５℃になるまで撹拌混合する。該混合溶液
が−５℃になつた後カツプに充填し、５℃で令蔵
して炭酸入りゼリーを得た。Example 2 Gelatin 7.5 parts by weight Sugar 65.0 Acidulant 1.0 A salts 0.5 Water 50.0 Coloring agent Appropriate amount Flavoring agent Carbonated water 350.0 parts by weight Mix and dissolve raw materials A at 80°C, then cool to 50°C. A gelatin-containing aqueous solution is obtained. Next, the gelatin-containing aqueous solution and carbonated water at 5°C were gently added to a metal container with a jacket whose atmospheric temperature was kept at -40°C by nitrogen gas, and then the mixed solution was heated to -5°C. Stir until mixed. After the mixed solution reached -5°C, it was filled into cups and allowed to stand at 5°C to obtain carbonated jelly.
得られた炭酸入りゼリーは炭酸特有の刺激的な
食感有したものであつた。 The resulting carbonated jelly had a stimulating texture unique to carbonic acid.
Claims (1)
〜−40℃の雰囲気温度下で撹拌混合し、該混合溶
液が−10〜10℃になつた後適宜容器に充填し、そ
の後ゼラチンのゲル化温度以下で冷蔵してゲルを
形成させることを特徴とする炭酸入りゼリーの製
造法。1 Aqueous solution containing carbonate and aqueous gelatin solution at about -10
The mixture is stirred and mixed at an ambient temperature of ~-40°C, and after the mixed solution reaches -10~10°C, it is appropriately filled into a container, and then refrigerated at a temperature below the gelatin temperature of gelatin to form a gel. A method for producing carbonated jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57156309A JPS5945837A (en) | 1982-09-07 | 1982-09-07 | Preparation of carbonated jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57156309A JPS5945837A (en) | 1982-09-07 | 1982-09-07 | Preparation of carbonated jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5945837A JPS5945837A (en) | 1984-03-14 |
| JPH0353900B2 true JPH0353900B2 (en) | 1991-08-16 |
Family
ID=15624976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57156309A Granted JPS5945837A (en) | 1982-09-07 | 1982-09-07 | Preparation of carbonated jelly |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5945837A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0767900B2 (en) * | 1987-08-25 | 1995-07-26 | 本田技研工業株式会社 | Vehicle theft prevention device |
| US5554891A (en) * | 1993-03-30 | 1996-09-10 | Asahi Denso Kabushiki Kaisha | Antitheft device for a vehicle |
| JP2577298B2 (en) * | 1993-03-30 | 1997-01-29 | 朝日電装株式会社 | Vehicle anti-theft device |
| CH693398A5 (en) * | 1999-02-01 | 2003-07-31 | Rene Gschwind | Spreads with cola flavor and methods for making such a spread. |
-
1982
- 1982-09-07 JP JP57156309A patent/JPS5945837A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5945837A (en) | 1984-03-14 |
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