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

Preparation of gelled food containing sol aqueous solution

Info

Publication number
JPH0365147A
JPH0365147A JP1200782A JP20078289A JPH0365147A JP H0365147 A JPH0365147 A JP H0365147A JP 1200782 A JP1200782 A JP 1200782A JP 20078289 A JP20078289 A JP 20078289A JP H0365147 A JPH0365147 A JP H0365147A
Authority
JP
Japan
Prior art keywords
gel
sol
substance
gelling
aqueous liquid
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.)
Withdrawn
Application number
JP1200782A
Other languages
Japanese (ja)
Inventor
Naoko Fujimoto
直子 藤本
Takeshi Nishimoto
武史 西本
Toru Nomura
徹 野村
Masahiro Nasu
那須 昌弘
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fujiya KK
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Original Assignee
Fujiya KK
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fujiya KK, San Ei Kagaku Co Ltd, Sanei Kagaku Kogyo KK filed Critical Fujiya KK
Priority to JP1200782A priority Critical patent/JPH0365147A/en
Publication of JPH0365147A publication Critical patent/JPH0365147A/en
Withdrawn legal-status Critical Current

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  • Jellies, Jams, And Syrups (AREA)

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

【発明の詳細な説明】 (産業上の利用分野) 本発明はゲルの中にゾル水性液を含有するゲル状食品の
製造方法に関するものである。
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.

(従来の技術) 従来、ゾル水性液とゲルを組み合わす場合、ゾル水性液
の上部にゲルを又はゲルの上部にゾル水性液を積層して
いた。また、ゾル水性液をあらかじめ凍結させておきこ
の凍結物をゲルの中心部に包含させる方法も知られてい
た。
(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.

(発明が解決しようとしている課題) 従来行われているゲルの上部又は下部にゾル水性液を積
層するには繁雑な充填操作を要し工業的に有利でない。
(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.

又、保存中にゾル水性液がゲルの中に浸透し特に着色さ
れたゾル水性液又はゲルの場合には両者の色が混ざジ合
って不快な色調を呈し著しく商品価値を減じていた。又
、ゾル水性液とゲルが層状になっているため両者の混合
された総体的な風味を味わうためにはあらかじめ、よく
混合しなかった場合ゾル水性液とゲルの風味が全く別々
に感じられ、おいしさの点で劣っていた。
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.

筐た、特公昭64−6745”液相を内部に包含したゼ
リ一体の製造方法”また、特開昭63−279585”
ゼリー状物菓子およびその製造方法°′において液体を
凍結したものを容器に収容しこれにゼリー形成能を有す
る溶液を該凍結物を被覆するように充填してゲル化させ
ると共に凍結物を溶解することからなるゼリ一体の製造
法が知られているが、これらの発明は、いずれも凍結物
を用いる方法に関するものである。したがって、あらか
じめ別の工程で凍結物を製っておかなければならなく作
業が非常に繁雑になる。また凍結に要するエネルギーの
損失は極めて大きく、製造工程も複雑である。このよう
にして得られた冷凍物をゲル化温度以上に保持したゲル
化物質の水性液の中心部に内蔵させるには瞬間的に包含
させる操作が必要であるが、製造に釦いては工業的に有
利でない。
``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

(課題を解決するための手段) 本発明者らは、このような実情に鑑み水性ゾルをゲルの
上部又は下部に積層せずにゲル状物の中に水性ゾルを凍
結することなく包含せしめる事によシこれらの問題を一
挙に解決し著しく商品価値を高める事を見い出した。
(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.

即ち、第1の発明は密封加熱することによυ酸性物質の
添加でゾル状を呈する水性液の固形物(ゲル状物)を固
化(ゲル化)温度以下に冷却する。この冷却固化(ゲル
化)した固形物(ゲル状物)をゲル化物質のゲル化温度
以上の温度で保持したゾルの中に加えゲル化温度以下に
冷却する。
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.

これを密封加熱殺菌(たとえば80’C−120°C)
することによりゲルの中に包含された固形物(ゲル状物
)は酸性物質の作用によう流動性のあるゾルになって本
発明のゾル水性液含有ゲル状食品が得られる。得られた
ゾル水性液含有ゲル状食品を再び加熱殺菌(たとえば8
0°C−120’C)L冷却してもゾル水性液がゲルの
外面に流出する事はない。使用するゲル化剤としてはゲ
ル化高分子多糖類であるカラギーナン、フ7セレラン、
寒天、アルギン酸又はその塩類などの海藻多糖類、ジェ
ランガム、カードラン、キサンタンガムとローカストビ
ーンガムの併用物などの微生物醗酵多糖類、ローメトキ
シルペクチン、ゼラチン、グルコマンナン、タマリンド
種子多糖類その他の多糖類を1種又は1種以上併用し、
使用量は得ようとするゲルの強さによって任意に増減す
ればよく、一般には対象食品に対して0.1〜2%(重
量、以下同じ)の範囲が望ましい。又ゲルの組織改良剤
としてローカストビーンガム、グアーガム、タラガム、
カッシャガム、カルボキシメチルセルロース、カラヤガ
ム、澱粉又はその誘導体、その他を1種以上併用しても
よい。使用量は得ようとするゲルの組織によって適宜増
減すればよく、一般に対象食品に対し0.1〜10%の
範囲が望ましい。つぎに第2の発明は、使用するゲル化
物質としては加熱する事により熱変性して凝固(ゲル化
)する熱凝固性蛋白質、たとえば、全卵、卵白、卵黄な
どの卵蛋白質、乳清蛋白質、血漿蛋白質、分離大豆蛋白
質その他があシ、これらのものを1種又は1種以上併用
し、更に前記のゲル化高分子多糖類と併用してもよい。
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.

使用量は得ようとするゲルの強さ及び組織によって任意
に増減すればよく一般に対象食品に対して3〜30%の
範囲で使用される。ゲルの中に包含されて密封加熱殺菌
することにょb酸性物質の添加でゾル状を呈する水性液
の固形物(ゲル状物)に用いるゲル化剤はカラギーナン
、ファセレラン、寒天などの海藻多糖類、キサンタンガ
ムとローカストビーンガムの併用物などの微生物醗酵多
糖類、その他の多糖類を1種又は1種以上併用したもの
が使用される。更に前記の組織改良剤を併用してもよい
。つぎに酸性物質としてはクエン酸、酒石酸、乳酸、リ
ンゴ酸、酢酸、その他の有機酸、リン酸、塩酸、硫酸そ
の他の無機酸、クルコノデルタラクトンなどの有機酸塩
、果汁、果肉その他酸性植物質があり、これらのものを
1種又は、1種以上併用してもよい。その添加量は得よ
うとする酸度、風味によって適宜増減すればよい。一般
には対象食品に対して2096以下が使用される。
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.

(作     用  ) 密封加熱殺菌することにより、酸性物質の添加でゾル状
を呈する水性液の固形物(ゲル状物)をゾル状を呈する
ゲル化高分子多糖類又は、熱凝固性蛋白質の水性ゾルに
包含させるには、これらの水性ゾルに粘度を賦与しなけ
ればならない。この粘度は固形物(ゲル状物)の形状、
大きさ、厚さなどによって異なるが、ゲル化高分子多糖
類又は熱凝固性蛋白質の水性ゾルの粘度が100センチ
ポ、イズ(以下CPという)以上であれば、固形物(ゲ
ル状物)は浮遊する。粘度を賦与する方法としては、(
1)ゲル化高分子多糖類又は熱凝固性蛋白質の水性ゾル
をゲル化温度附近1で冷却又は加熱する事によって構造
粘性を発現せしめるか、(2)増粘多糖類として知られ
ているキサンタンガム、ジェランガム、プルランなどの
微生物多f1M’JR1c’−カストビーンガム、グア
ーガム、タラガム、カッシャガム、タマリンド種子多糖
類などの植物種子粘質物、カラヤガム、アラビアガム、
ガラティガム、などの植物樹液粘質物、ペクチン、ゼラ
チン、澱粉又はその誘導体、カラギーナンその他を併用
して粘度を賦与する。このようにして粘稠なゾル状を呈
するゲル化高分子多糖類又は熱凝固性蛋白質の水性液中
に包含された固形物(ゲル状物)は酸性物質の添加で密
封加熱殺菌により、ゲル化剤が加水分解されて水性ゾル
となる。一方、ゲル化高分子多糖類又は熱凝固性蛋白質
はゲル化する。
(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.

得られたゾル水性液含有ゲル状食品は再度加熱殺菌して
も安定な形状を保持する事も又、本発明の特徴である。
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.

(発明の効果) 従来ゲルの上部又は下部にゾル水性液を介在させるには
ゾル状を呈するゲル化高分子多糖類又は熱凝固性蛋白質
の水性液とゾル水性液との比重差を大きく変えなければ
ならないし、ゾル水性液の充填機からの流出速度、流出
量、流出圧力、流出角度を変えてゾル状を呈するゲル化
高分子多糖類又は熱凝固性蛋白質の水性液の上部又は下
部に充填するという繁雑な操作を必要とした。またゲル
状物の中に水性ゾルを包含させるには、水性ゾルを凍結
しておかなければならない。すなわち凍結物をあらかじ
め用意する必要があった。
(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.

本発明の方法によれば一環した工程で製造出来て、しか
もゾル水性液がゲルの被覆層で覆われているのでゾル水
性液がゲル層に浸透せず、着色されている場合は両者の
色の混ざジ合いがなく、外観的にも美しく又、喫食時ゾ
ル水性液とゲルの風味が同時に味わえるので美味な食品
が得られる。
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.

又、ゾル水性液とゲルの色調、風味、組織を変える事に
よって多種類の食品が得られる。以下、本発明に基〈実
施例を記述する。
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.

実施例1 (a)密封加熱殺菌することによりゾル状を呈する水性
液の固形物(ゲル状物)の調製。
Example 1 (a) Preparation of an aqueous liquid solid (gel-like material) exhibiting a sol-like state by sealing and heating sterilization.

水748?を攪拌しなから(1000rpm)砂糖20
0F、カッパーカラギーナン5?、キサンタンガム5f
!を加えて湯浴中で攪拌しなから80°C1で加熱する
。これに5倍濃縮オレンジ果汁402、クエン酸22を
加えた後、1゜°C±3°Cの冷水浴中でto’ctで
冷却する。冷却後5°Cの冷蔵庫で保蔵する。
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.

(リゲル化高分子多糖類水性液の調製 水767.95Pを攪拌しながら(1000rpm)砂
糖214?、寒天42、ローカストビーンガム22、グ
アーガム2?、コーンスターチIOP、食用赤色2号0
.05 Pを加えて湯浴中で攪拌しなから90’CJで
加熱し同温度で10分間保持し、溶解後20’Cの流水
中で液温60°Ctで冷却した。この時の粘度をB型回
転、粘度計ローター漸2で測定したところ880CPで
あった。
(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)容器に分注 直径(3,5apt 、高さ8.5aR,内容量116
g/の円柱カップに60 ’Cに保温した(b)のゲル
化高分子多糖類、水性@ 80 mlを分注し、この水
性液に(a)の冷却固化した固形物(ゲル状物)30?
を中心部に挿入し10°C±3°Cの冷却水中で2時間
冷却した。得られたものを90°C80分間密封加熱殺
菌し、冷却した後5°C±3°Cの冷蔵庫で12時間冷
蔵した。得られたゲルをナイフで切断したところゲルの
中心部からオレンジ色の粘稠なゾル水性液が流れ出し、
このオレンジ色のゾル水性液と赤色2号で着色した赤色
のゲルは混じシ合うことなく、コントラスト良好なゾル
水性液含有ゲル状食品が得られた。
(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.

(なお、(b)のゲル化高分子多糖類水性液の粘度が1
00CP未満では好結果が得られなかった)つぎに、殺
菌冷却したゲルを10℃±3°Cの冷蔵庫で1ケ月放置
したが離水もなく又、2相が混じシ合うこともない、ゾ
ル水性液含有ゲル状食品が得られた。
(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.

(b)のゲル化高分子多糖類水性液に添加した。寒天、
ローカストビーンガム、グアーガム、コンスターチの代
りに、ジェランガム52、乳酸カルシウム1?、キサン
タンガム14、ローカストビーンガム1?を併用して同
様に実施した。
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.

液温60°Cの粘度をB型回転粘度計ローター魔2で測
定したところ500Cpであった。結果は同じで安定な
ゾル水性液含有ゲル状食品が得られた。
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.

実施例2 (a)密封加熱殺菌することにより、ゾル状を呈する水
性液の固形物(ゲル状物)の調製。
Example 2 (a) Preparation of an aqueous solid (gel-like material) exhibiting a sol-like state by sealing and heating sterilization.

水608.9 r、牛乳200?を攪拌しながら(10
00rpm)寒天5?、ペクチン10?、砂糖601、
植物油脂乳化g!(油脂含量40%)10(1’、30
%カロチン懸濁液0.1F、クリームフレーバー12を
加えて湯浴中で攪拌しながら90℃筐で加熱し同温度で
10分間保持した。これを50℃壕で冷却し、グルコノ
デルタラクトン202を加えた後10°C±3℃の冷水
中で10℃筐で゛冷却する。冷却後5°C±2°Cの冷
蔵庫で保蔵する。
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)熱凝固性蛋白質水性液の調製 20°Cの水845?を攪拌しながら(1000rpm
)ラクトアルブミン150 F、キサンタンガム5Vを
加えて溶解する。この時の粘度をB gJ回転粘度計ロ
ーターJVJ2で測定したところ800CPであった。
(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)容器に分注 縦8備、横6備、高さ3備の矩形型容器に(b)の熱凝
固性水性液を100g/分注した液の中心部に(a)の
冷却固化した固形物(ゲル状物)を30?を挿入し蓋を
して密封し120°Cl2O分間レトルト殺菌した後2
0°Cの室温で24時間放冷した。このようにして得ら
れたゲルを切断したが、ゲルの中心部にゾル水性液が包
含され、極めて安定なゾル水性液含有ゲル状食品が得ら
れた。
(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.

このものを38°Cの恒温器で30日間放置したがゲル
の中心部に包含されたゾル水性液はゲル化層への移行も
なく、又、ゲル化層の破壊もなかった。
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)

【特許請求の範囲】[Claims] (1)ゲル化温度以上で保持したゲル化物質の水性ゾル
の中に、密封加熱することにより酸性物質の添加でゾル
状を呈する水性液の固形物(ゲル状物)を添加し、ゲル
化物質のゲル化温度以下に冷却させた後、密封加熱殺菌
することを特徴とするゾル水性液含有ゲル状食品の製造
方法。
(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)加熱することにより熱不可逆性ゲルを形成するゲ
ル化物質の水性ゾルの中に、密封加熱することにより酸
性物質の添加でゾル状を呈する水性液の固形物(ゲル状
物)を添加し、ゲル化物質のゲル化温度以上に密封加熱
殺菌することを特徴とするゾル水性液含有ゲル状食品の
製造方法。
(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)特許請求の範囲第1項記載のゲル化物質がゲル化
高分子多糖類である、カラギーナン、ファセレラン、寒
天、アルギン酸又はその塩類などの海藻多糖類、ジェラ
ンガム、カードラン、キサンタンガムとローカストビー
ンガムの併用物などの微生物醗酵多糖類、ローメトキシ
ルペクチン、ゼラチン、グルコマンナン、タマリンド種
子多糖類その他の多糖類を、1種又は1種以上併用した
ものであるゾル水性液含有ゲル状食品の製造方法。
(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)特許請求の範囲第2項記載の熱不可逆性ゲルを形
成する物質が加熱することにより熱変性して凝固(ゲル
化)する熱凝固性蛋白質たとえば全卵、卵白、卵黄など
の卵蛋白質、乳清蛋白質、血漿蛋白質、分離大豆蛋白質
その他を1種又は1種以上併用したものであるゾル水性
液含有ゲル状食品の製造方法。
(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)特許請求の範囲第1項、第2項記載の酸性物質が
クエン酸、酒石酸、乳酸、リンゴ酸、酢酸その他の有機
酸、リン酸、塩酸、硫酸、その他の無機酸、グルコノデ
ルタラクトンなどの有機酸塩、果汁、果肉その他酸性植
物質を1種又は1種以上併用したものであるゾル水性液
含有ゲル状食品の製造方法。
(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.
JP1200782A 1989-08-02 1989-08-02 Preparation of gelled food containing sol aqueous solution Withdrawn JPH0365147A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1200782A JPH0365147A (en) 1989-08-02 1989-08-02 Preparation of gelled food containing sol aqueous solution

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1200782A JPH0365147A (en) 1989-08-02 1989-08-02 Preparation of gelled food containing sol aqueous solution

Publications (1)

Publication Number Publication Date
JPH0365147A true JPH0365147A (en) 1991-03-20

Family

ID=16430102

Family Applications (1)

Application Number Title Priority Date Filing Date
JP1200782A Withdrawn JPH0365147A (en) 1989-08-02 1989-08-02 Preparation of gelled food containing sol aqueous solution

Country Status (1)

Country Link
JP (1) JPH0365147A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016137442A (en) * 2015-01-27 2016-08-04 国立大学法人北海道大学 Autonomous sink-and-float material and autonomous sink-and-float method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016137442A (en) * 2015-01-27 2016-08-04 国立大学法人北海道大学 Autonomous sink-and-float material and autonomous sink-and-float method

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