JPH0365147A - Preparation of gelled food containing sol aqueous solution - Google Patents

Abstract

PURPOSE:To enable to simultaneously enjoy both the tastes of an aqueous sol solution and a gel by adding the solid product of a specific aqueous solution to the aqueous sol of a gelling substance held at >= its gelling temperature, cooling, sealing and thermally sterilizing. CONSTITUTION:A food is mixed with water and 0.1-2wt.% of a gelling agent selected from carrageenan, furcellaran, agar, alginic acid (salt), gelan gum, curdlan, xanthane gum, locust bean gum, gum and their compatible substances and subsequently heated to prepare an aqueous sol. The aqueous sol is held at >= its gelling temperature, mixed with <=20wt.% of an acidic substance (e.g. citric acid) and subsequently heated to form the gelled solid substance (gelled product) of the aqueous solution. The product is cooled at <= the gelling temperature of the gelling substance, sealed and subsequently heated at 80-120 deg.C to sterilize the product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a gel-like food product containing an aqueous sol liquid in the gel.

(Prior Art) Conventionally, when combining an aqueous sol liquid and a gel, the gel was layered on top of the aqueous sol liquid, or the aqueous sol liquid was layered on top of the gel. Also known is a method in which an aqueous sol is frozen in advance and the frozen product is incorporated into the center of the gel.

(Problems to be Solved by the Invention) The conventional method of layering a sol aqueous liquid on top or bottom of a gel requires a complicated filling operation and is not industrially advantageous.

Further, during storage, the sol aqueous liquid permeates into the gel, and especially in the case of colored sol aqueous liquids or gels, the colors of the two mix and form an unpleasant color tone, which significantly reduces the commercial value. In addition, since the sol aqueous liquid and gel are layered, it is necessary to mix them thoroughly in order to enjoy the overall flavor of the mixture, otherwise the sol aqueous liquid and gel flavor will be felt completely separately. It was inferior in taste.

``Method for producing an integrated jelly containing a liquid phase'' also published in Japanese Patent Publication No. 63-279585.
In the jelly-like confectionery and the method for producing the same, a frozen liquid is placed in a container, and a solution having jelly-forming ability is filled in the container so as to cover the frozen object to gel it and dissolve the frozen object. There are known methods for producing jelly, but these inventions all relate to methods using frozen products. Therefore, frozen products must be prepared in advance in a separate process, making the work extremely complicated. Furthermore, the energy loss required for freezing is extremely large, and the manufacturing process is complicated. In order to incorporate the frozen product obtained in this way into the center of the aqueous liquid of the gelatinized substance, which is maintained at a temperature higher than the gelling temperature, an operation is required to instantaneously incorporate it, but the manufacturing process requires an industrial process. not advantageous to

(Means for Solving the Problems) In view of these circumstances, the present inventors have developed a method of incorporating an aqueous sol into a gel-like material without freezing it, without layering the aqueous sol on the top or bottom of the gel. We have found that these problems can be solved all at once and the value of the product can be significantly increased.

That is, in the first invention, an aqueous liquid solid (gel-like substance) that takes on a sol-like state due to the addition of an acidic substance is cooled to a temperature below its solidification (gelation) temperature by heating in a sealed manner. This cooled solidified (gelled) solid (gelled material) is added to a sol maintained at a temperature higher than the gelling temperature of the gelled substance and cooled to lower than the gelled temperature.

This is sealed and heat sterilized (e.g. 80'C-120°C)
As a result, the solid substance (gel-like substance) contained in the gel becomes a highly fluid sol by the action of the acidic substance, and the sol-aqueous liquid-containing gel-like food product of the present invention is obtained. The obtained sol-aqueous liquid-containing gel food is heat sterilized again (for example, 8
Even after cooling from 0°C to 120'C), the sol aqueous liquid does not flow out to the outer surface of the gel. The gelling agents used include carrageenan, which is a gelling polymer polysaccharide,
Seaweed polysaccharides such as agar, alginic acid or its salts, microbially fermented polysaccharides such as gellan gum, curdlan, a combination of xanthan gum and locust bean gum, lomethoxyl pectin, gelatin, glucomannan, tamarind seed polysaccharides and other polysaccharides. Used alone or in combination,
The amount used may be arbitrarily increased or decreased depending on the strength of the gel to be obtained, and is generally preferably in the range of 0.1 to 2% (by weight, the same applies hereinafter) based on the target food. In addition, locust bean gum, guar gum, tara gum,
One or more of kasha gum, carboxymethyl cellulose, karaya gum, starch or its derivatives, and others may be used in combination. The amount used may be increased or decreased as appropriate depending on the structure of the gel to be obtained, and is generally preferably in the range of 0.1 to 10% based on the target food. Next, in the second invention, the gelling substance used is a thermocoagulable protein that is thermally denatured and coagulated (gelled) by heating, such as egg protein such as whole egg, egg white, and egg yolk, and whey protein. , plasma protein, isolated soybean protein, and other soybeans; one or more of these may be used in combination, and the above-mentioned gelled polymer polysaccharide may also be used in combination.

The amount used may be arbitrarily increased or decreased depending on the strength and texture of the gel to be obtained, and is generally used in the range of 3 to 30% of the target food. The gelling agent used for the solid substance (gel-like substance) of an aqueous liquid that becomes sol-like by adding an acidic substance to the gel and is sealed and heat-sterilized is seaweed polysaccharide such as carrageenan, phaseleran, agar, etc. Microbially fermented polysaccharides, such as a combination of xanthan gum and locust bean gum, or a combination of one or more types of other polysaccharides are used. Furthermore, the above-mentioned tissue improving agents may be used in combination. Next, acidic substances include citric acid, tartaric acid, lactic acid, malic acid, acetic acid, other organic acids, phosphoric acid, hydrochloric acid, sulfuric acid and other inorganic acids, organic acid salts such as curconodelta-lactone, fruit juice, pulp, and other acidic plants. These materials may be used alone or in combination. The amount added may be increased or decreased as appropriate depending on the acidity and flavor desired. Generally, 2096 or less is used for target foods.

(Function) By sealing and heating sterilization, a solid aqueous liquid (gel-like material) that takes on a sol-like state when an acidic substance is added is transformed into an aqueous sol of a gelled polymer polysaccharide that takes on a sol-like state or an aqueous sol of a heat-coagulable protein. These aqueous sols must be imparted with viscosity in order to be incorporated into these aqueous sols. This viscosity is determined by the shape of the solid (gel-like material),
Although it varies depending on the size and thickness, if the viscosity of the aqueous sol of gelled polymer polysaccharide or thermocoagulable protein is 100 centipoise (hereinafter referred to as CP) or more, solid matter (gel-like matter) will be suspended. do. As a method of imparting viscosity, (
1) Cooling or heating an aqueous sol of a gelatinized polymeric polysaccharide or thermocoagulable protein to a temperature close to the gelling temperature (1) to develop structural viscosity, or (2) xanthan gum, known as a thickening polysaccharide. Microbial polyf1M'JR1c' such as gellan gum and pullulan - plant seed mucilage such as cast bean gum, guar gum, tara gum, cassia gum, tamarind seed polysaccharide, karaya gum, gum arabic,
A plant sap mucilage such as galati gum, pectin, gelatin, starch or its derivatives, carrageenan, etc. are used in combination to impart viscosity. In this way, the solid matter (gel-like substance) contained in the aqueous liquid of gelled polymer polysaccharide or heat-coagulable protein exhibiting a viscous sol-like state is gelled by adding an acidic substance and sterilizing it by heating. The agent is hydrolyzed to form an aqueous sol. On the other hand, gelling high-molecular polysaccharides or thermocoagulable proteins gel.

Another feature of the present invention is that the obtained gel-like food containing an aqueous sol retains a stable shape even after being heat-sterilized again.

(Effect of the invention) Conventionally, in order to interpose an aqueous sol liquid in the upper or lower part of a gel, it is necessary to greatly change the difference in specific gravity between the aqueous liquid of a gelled polymer polysaccharide or thermocoagulable protein exhibiting a sol-like state and the aqueous sol liquid. The outflow rate, outflow amount, outflow pressure, and outflow angle of the sol aqueous liquid from the filling machine can be changed to fill the top or bottom of the aqueous liquid of gelled polymer polysaccharide or thermocoagulable protein that exhibits a sol-like state. This required a complicated operation. Furthermore, in order to incorporate the aqueous sol into the gel-like material, the aqueous sol must be frozen. In other words, it was necessary to prepare frozen foods in advance.

According to the method of the present invention, the production can be carried out in an integrated process, and since the sol aqueous liquid is covered with a gel coating layer, the sol aqueous liquid does not penetrate into the gel layer, and if it is colored, the color of both is different. The food is beautiful in appearance without any mixing, and the flavor of the aqueous sol and gel can be tasted at the same time when eaten, resulting in a delicious food.

Furthermore, by changing the color tone, flavor, and structure of the sol aqueous liquid and gel, a wide variety of foods can be obtained. Examples based on the present invention will be described below.

Example 1 (a) Preparation of an aqueous liquid solid (gel-like material) exhibiting a sol-like state by sealing and heating sterilization.

Water 748? While stirring (1000 rpm) sugar 20
0F, copper carrageenan 5? , xanthan gum 5f
! Add and heat at 80°C while stirring in a hot water bath. After adding 402 parts of 5-fold concentrated orange juice and 22 parts of citric acid, the mixture was cooled in a cold water bath at 1°C±3°C. After cooling, store in the refrigerator at 5°C.

(Preparation of regelled polymer polysaccharide aqueous solution While stirring 767.95 P of water (1000 rpm)) Sugar 214?, Agar 42, Locust bean gum 22, Guar gum 2?, Cornstarch IOP, Food Red No. 2 0
．． 05 P was added, stirred in a hot water bath, heated at 90'CJ, maintained at the same temperature for 10 minutes, and after dissolving, cooled in running water at 20'C to a liquid temperature of 60°C. The viscosity at this time was measured using a B-type rotating viscometer rotor and found to be 880 CP.

(C) Container dispensing diameter (3.5 apt, height 8.5 aR, internal capacity 116
Dispense 80 ml of the gelled polymer polysaccharide of (b), aqueous, kept at 60'C into a cylindrical cup of 1.5 g/g, and add the cooled and solidified solid (gel-like material) of (a) to this aqueous liquid. 30?
was inserted into the center and cooled in cooling water at 10°C±3°C for 2 hours. The obtained product was sealed and heat sterilized at 90° C. for 80 minutes, cooled, and then refrigerated in a refrigerator at 5° C.±.3° C. for 12 hours. When the resulting gel was cut with a knife, an orange viscous sol aqueous liquid flowed out from the center of the gel.
This orange sol aqueous liquid and the red gel colored with Red No. 2 did not mix together, and a gel-like food containing a sol aqueous liquid with good contrast was obtained.

(Note that the viscosity of the gelled polymer polysaccharide aqueous liquid in (b) is 1
(No good results were obtained below 00CP) Next, the sterilized and cooled gel was left in a refrigerator at 10°C ± 3°C for one month, but there was no syneresis, and the two phases did not mix. A liquid-containing gel food was obtained.

It was added to the gelled polymer polysaccharide aqueous solution of (b). agar,
Instead of locust bean gum, guar gum, and cornstarch, 52 parts gellan gum and 1 part calcium lactate? , xanthan gum 14, locust bean gum 1? The same procedure was carried out using the following methods.

The viscosity at a liquid temperature of 60°C was measured using a B-type rotational viscometer Rotorma 2 and found to be 500 Cp. The results were the same and a stable sol-aqueous liquid-containing gel-like food was obtained.

Example 2 (a) Preparation of an aqueous solid (gel-like material) exhibiting a sol-like state by sealing and heating sterilization.

Water 608.9 r, milk 200? While stirring (10
00 rpm) Agar 5? , pectin 10? , sugar 601,
Vegetable oil emulsified g! (Oil content 40%) 10 (1', 30
% carotene suspension 0.1 F and cream flavor 12 were added, heated in a 90° C. cabinet while stirring in a hot water bath, and held at the same temperature for 10 minutes. This is cooled in a 50°C trench, glucono delta lactone 202 is added thereto, and then cooled in a 10°C box in cold water at 10°C±3°C. After cooling, store in the refrigerator at 5°C ± 2°C.

(b) Preparation of thermocoagulable protein aqueous solution 20°C water 845? While stirring (1000 rpm
) Add and dissolve lactalbumin 150 F and xanthan gum 5 V. The viscosity at this time was measured with a B gJ rotational viscometer rotor JVJ2 and found to be 800 CP.

(C) Dispensing into a container 100g/dispense of the thermosetting aqueous liquid of (b) was dispensed into a rectangular container with 8 vertically, 6 horizontally and 3 high. 30? Insert the container, close the lid, and sterilize it in a retort at 120°C for 2 minutes.
It was left to cool at room temperature of 0°C for 24 hours. When the gel thus obtained was cut, the sol aqueous liquid was contained in the center of the gel, and an extremely stable gel-like food product containing the sol aqueous liquid was obtained.

This product was left in a thermostat at 38°C for 30 days, but the sol aqueous liquid contained in the center of the gel did not migrate to the gelled layer, nor was the gelled layer destroyed.

Claims (5)

[Claims] (1) A solid aqueous liquid (gel-like substance) that becomes sol-like by adding an acidic substance is added to an aqueous sol of a gelling substance held at a temperature higher than the gelling temperature by heating in a sealed manner, and gelation occurs. 1. A method for producing a gel-like food containing a sol aqueous liquid, which comprises cooling the substance to a gelling temperature or lower and then sterilizing it by heating in a sealed manner. (2) Adding a solid aqueous liquid (gel-like substance) that forms a sol-like substance by adding an acidic substance to the aqueous sol of a gelling substance that forms a thermoirreversible gel by heating in a sealed state. A method for producing a gel-like food containing a sol aqueous liquid, characterized in that the food is sealed and heated to a temperature higher than the gelling temperature of the gelling substance. (3) The gelling substance according to claim 1 is a gelling polymeric polysaccharide, such as carrageenan, phasellan, agar, alginic acid or its salts, and other seaweed polysaccharides, gellan gum, curdlan, xanthan gum, and locust bean. Production of sol aqueous liquid-containing gel foods containing one or more types of microbially fermented polysaccharides, rhomethoxyl pectin, gelatin, glucomannan, tamarind seed polysaccharides, and other polysaccharides, such as gum combinations. Method. (4) A thermocoagulable protein that is thermally denatured and coagulated (gelled) by the substance that forms the thermoirreversible gel described in claim 2, such as egg proteins such as whole eggs, egg whites, and egg yolks. A method for producing a gel-like food containing a sol aqueous liquid, which contains whey protein, plasma protein, isolated soybean protein, or a combination of one or more of them. (5) The acidic substances according to claims 1 and 2 include citric acid, tartaric acid, lactic acid, malic acid, acetic acid and other organic acids, phosphoric acid, hydrochloric acid, sulfuric acid, other inorganic acids, and gluconodelta. A method for producing a gel-like food containing a sol aqueous liquid, which contains one or more combinations of organic acid salts such as lactones, fruit juice, pulp, and other acidic plant substances.