JPH0358759A - Production of packaged material of jelly - Google Patents

Abstract

PURPOSE:To obtain the title product free from position deviation of fruit in jelly and migration of fruit dyestuff to jelly by packing fruit, etc., having a higher specific gravity than jelly together with thermally irreversible jelly to a container, sealing, solidifying under cooling and sterilizing by heating successively. CONSTITUTION:First, specific gravity of fruit or edible flower is made higher than that of jelly. Jelly subjected to thermally irreversible treatment as a gelatinizing agent together with the fruit or edible flower is packed into a container and sealed with a cover material. Finally, the jelly is cooled and solidified, sterilized under heating to give the objective product. The specific gravity of fruit, etc., is adjusted, for example, by immersing the fruit, etc., in a saccharide solution having controlled specific gravity for several hours to several days.

Description

DETAILED DESCRIPTION OF THE INVENTION <<Industrial Application Field>> The present invention relates to a method for producing a jelly package containing a fruit or edible flower that has a beautiful and good appearance.

<<Prior Art>> There are many types of conventional jelly on the market, including those containing fruits such as strawberries, mandarin oranges, apples, and peaches, those containing liqueur, and those containing cheese. Also, recent individualization,
With the age of fashion, there has been a trend towards edible flowers, and as a result of this trend, jelly with flowers decorated to give it a fashionable look is now on the market.

However, in these fruit or edible flower jellies, the fruit or edible flowers inside are arranged randomly, and none of them are beautifully arranged like underwater flowers, and even if they are neatly arranged during filling, they cannot be heated and sterilized. The disadvantages are that the arrangement of the jelly may be disrupted, the fruit or edible flowers may be missing, and the pigments and various buds of the fruit or edible flowers may migrate into the jelly, resulting in poor appearance and taste.

<<Problems to be Solved by the Invention>> The present invention solves these drawbacks, and the fruit or edible flower does not shift in position in the jelly, and the pigment content of the fruit or edible flower transfers into the jelly. The purpose of the present invention is to provide a jelly package that does not require any additional work.

<Means for Solving the Problems> The present invention provides a method for filling a container with a jelly containing a fruit or an edible flower having a specific gravity higher than that of the jelly and a heat-irreversible formulation as a gelling agent, together with the fruit or an edible flower. This is a method for producing a jelly package, which is characterized in that the jelly package is sealed with a lid, cooled and fixed, and then heated and sterilized.

The fruits or edible flowers used in the present invention include strawberries,
Anything edible may be used, such as cherries, mandarin oranges, apples, peaches or strawberries, cherry blossoms, roses, etc. These are mainly sold in cans and bottles with syrup added to enhance their shelf life. In the present invention, in order to make the specific gravity of these fruits or edible flowers higher than that of the jelly, the fruits or edible flowers are treated by immersing them for several hours to several days in a specific gravity adjustment solution such as a sugar solution whose specific gravity has been appropriately adjusted before filling. I'll keep it. (Generally, the higher the sugar content, the higher the specific gravity.) The jelly used is one that has been formulated to be heat irreversible.

Here, thermal irreversibility refers to heating and filling the container (usually 60 to
100°C), but once cooled and solidified, it does not become liquid even when reheated. Examples of heat-irreversible gelling agents include those disclosed in JP-A No. 62-126942 and “
Those disclosed in ``Food and Science'' 19g August 6 issue can be used, and these can be selected depending on the taste, hardness, etc. of the contents.

3. A typical kelizing agent for achieving heat irreversibility is a microorganism-produced mucilage such as duran gum to which a divalent salt is added. In addition, citric acid to adjust the acidity, flavor, sugar, etc. are appropriately used in this jelly.

The fruit or edible flower jelly filled in the container is sterilized at various sterilization temperatures, and the fruit or edible flower is sterilized at various sterilization temperatures and then cooled and stored for consumption, or by adjusting the specific gravity of the fruit or edible flower. By fixing the fruit or edible flower in the jelly by using heat-irreversible jelly and a cooling solidification period after filling, the fruit or edible flower will not move even after heat sterilization, and the pigment will not change. Therefore, migration can be prevented.

Container materials include polypropylene, polyester,
A single substance such as polycarbonate or heat-resistant polyvinyl chloride resin may be used, but if particularly barrier properties are required, the outermost layer is the above resin, and the middle layer is a saponified ethylene vinyl acetate copolymer, polyvinyl acetate copolymer, etc. Preferably, the layer is a barrier resin layer such as a hynylidene chloride resin or a metal layer such as aluminum, and the innermost layer is made of a multilayer material such as a resin that can be sealed with the lid material. Also, to make fruits or edible flowers visible,
A transparent or translucent container may be used.

<<Examples>> Example 1 (a) Strawberries, mandarin oranges, peaches, cherries, pineapples, orchids soaked in syrup are removed from the syrup and soaked in a sugar solution with a sugar content of 25 for 12 hours to adjust the fruit sugar content to 25.

(b) Julan gum ■%, sugar 20%, citric acid 0
．． 3%, sodium citrate 0.2%, essence 0.
15%, calcium lactate 0.1%, and water 78.25%, and dissolve it at 90°C.

After putting in the fruits etc. prepared in (a) and arranging them, (b)
) Slowly fill with the jelly solution prepared in step 2 and heat seal the lid. After that, the jelly was cooled to 30 degrees without disturbing the arrangement of the fruits, etc. in the container, and the jelly was solidified.
Sterilized with 'O.

5 Comparative Example 1 Using the fruit etc. of Example 1 (a) and the following formulation of jelly, a jelly containing fruit etc. was made using the same filling sterilization method as in Example 1.

Jelly formula carrageena 1.5%, sugar 20%, citric acid 0.3%,
Sodium citrate 0.2%, essence 0.15%,
Water 77.85% Comparative Example 2 Using the same formulation as in Example 1, sterilization was performed in 100°C hot water after filling and before cooling and solidifying.

The fruit or edible flower-containing jellies of Comparative Examples 1 and 2 lost their color, division, and arrangement during sterilization, resulting in poor appearance. In comparison, Example 1 had better appearance and taste.

<<Effects of the Invention>> According to the method of the present invention, fruits or edible flowers can be fixed in jelly, and there is no elution of pigments from fruits etc.
When a transparent container is used, it is possible to obtain a fruit or edible flower package in which the contents appear to be floating.

Claims (1)

[Claims] (1) Fill the jelly with the fruit or edible flower into a container with the specific gravity of the fruit or edible flower larger than that of the jelly and a heat-irreversible formulation as a gelling agent, seal with a lid material, and cool. A method for producing a jelly package, characterized by heat sterilization after fixation.