JPH04166043A - Rice cake-like jelly - Google Patents

Abstract

PURPOSE:To obtain the title jelly like 'pudding-like arrowroot-starch cake' or bracken-starch pastry, having a rice cake-like texture by blending a jelly raw material with jelly of paste made from starch of the devil's-tongue. CONSTITUTION:A jelly raw material is blended with jelly of paste made from starch of the devil's-tongue to give the objective jelly. The jelly of paste made from starch of the devil's-tongue is preferably prepared by swelling or dissolving flour made from starch of the devil's-tongue in water and then blending with a basic amino acid or basic salt or adding water premixed with the basic amino acid or basic salt to flour made from starch of the devil's-tongue or premixing flour made from starch of the devil's-tongue with the basic amino acid or basic salt, then swelling or dissolving the blend in water to give a ingredient and then heating and cooling the ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a rice cake-like jelly containing konjac jelly.

Jelly produced by mixing konnyaku jelly into jelly raw materials has a mochi-like texture.

It is expected that the mochi-like jelly of the present invention will be prized as a new Western confectionery that incorporates the texture of a Japanese-style mochi into a Western-style jelly.

(Prior Art and Problems) Generally, jelly is manufactured by mixing and heating a gelling agent such as gelatin, carrageenan, or agar with water, acidulant, sugar, flavoring agent, etc., and then cooling and molding the mixture.

The jelly obtained here only has a so-called jelly texture, and has not been able to have a rice cake texture like kuzu mochi or warabi mochi.

In addition, when confections mainly made of starch, such as kuzu mochi and warabi mochi, are refrigerated, the starch easily deteriorates, making them inedible.

Conventionally, enzymes were added to kuzu mochi and nerabi mochi, which do not deteriorate easily even when refrigerated, to delay the aging process, but in this case too, they would age and become hard if stored in the refrigerator for a long period of time.

(Means for Solving the Problems) The present inventors conducted extensive research with the aim of producing jelly with a rice cake-like texture and jelly similar to Kusumochi or Warabimochi that does not harden even when refrigerated. He learned that by mixing konnyaku jelly into the raw materials, a jelly with a rice cake-like texture could be obtained.

The mochi-like jelly made by mixing konnyaku jelly into the jelly raw material of the present invention can be made into a beautiful, transparent mochi-like jelly product, or can be made into an opaque kuzumochi-like product or warabimochi-like product by adding a small amount of starch or milk powder. can do.

The mochi-like jelly of the present invention does not become hard even when refrigerated, so it can be stored refrigerated for a long period of time.

The konjac jelly used in the present invention can be made by adding water to konjac powder to swell and dissolve it, then adding and mixing basic amino acids, basic salts, or a mixture of both; or adding basic amino acids, basic salts, or a mixture of both in advance. It is produced by adding mixed water to konjac flour; or by pre-mixing konjac flour with basic amino acids, basic salts, or a mixture of both, and then adding water to the mixture to swell and dissolve the mixture, which is then heated and cooled. Ru.

The konjac flour used here can be any of konjac potatoes, dried and crushed konjac potatoes, or purified konjac potatoes.

Further, the basic amino acids used usually include alkynine, histidine, lysine, citrulline, ornithine, etc. alone or in combination.

Particularly preferred are arginine or lysine.

The amount of basic amino acids used is 1.2 per konnyaku flour.
It is preferably 5 to 15% by weight.

By using basic amino acids, it is possible to take advantage of the high pH buffering properties of basic amino acids, resulting in stable pu and jelly with stable quality. The advantage is that konnyaku jelly with good taste can be obtained.

In addition, as a basic substance, usually 1 to 1-lium citric acid,
1 helium tartrate, 1 helium malate, -3 = organic acid salts such as 1 helium acetate, sodium lactate, helium succinate, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, phosphoric acid 2-3
Phosphates such as sodium chloride, potassium polyphosphate, potassium birophosphate, potassium metaphosphate, di-tripotassium phosphate, sodium carbonate, sodium bicarbonate, potassium carbonate, calcium carbonate , carbonates such as magnesium carbonate, sulfates such as potassium 11 sulfate, sodium sulfate, calcium sulfate, and magnesium sulfate, and mono- to lithium hydroxide, potassium hydroxide, etc., singly or in combination. As shown in these examples, any basic food-grade salt can be used as the basic salt of the present invention.

In addition, in order to have a buffer effect, each acid or acidic salt may be combined and used in a combination that ultimately makes pl+ alkaline. Examples of acid and basic salts in this case include citric acid, tartaric acid, and the like.

Malic acid, acetic acid, lactic acid, phosphoric acid, 1-sodium phosphate, potassium phosphate, etc. are used. The amount used may be 0.01 to 5% by weight based on konjac flour.

By using basic amino acids and basic salts together,
Basic amino acids have high pH buffering properties and are stable. 111
1;) On the other hand, it is difficult to set the pH value arbitrarily, and the buffering property of pl+ of basic salts is low.
By skillfully combining the ability to arbitrarily adjust PL+ by selecting substances, it has become possible to easily set PL+, suppress fluctuations in PL+ due to raw materials and water used, and produce uniform konjac jelly.

The konjac jelly used in the present invention is different from the so-called konjac paste, which is made by swelling konjac powder with water. It is also different from konnyaku gel, which is obtained by adding alkali and heating. This konnyaku jelly has properties that are exactly between the two.

Next, a method for producing konnyaku jelly will be explained. First, 20 to 40 times as much water is added to konnyaku powder to swell and dissolve it. Add basic amino acids, basic salts, or a mixture of both to this konjac paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is mixed and dissolved in 20 to 40 times as much water as the konjac flour, and the konjac flour is swollen and dissolved in this solution. Furthermore, as an alternative method, basic amino acids, basic salts, or a mixture of both are mixed in advance with konjac flour, and then 20 to 40 times as much water as the konjac flour is added and mixed to swell and dissolve; the swelled and dissolved konjac paste is After heating under alkaline conditions, the desired konjac jelly is obtained by cooling.

The heating temperature and time depend on the concentration of salts used, ptl,
and adjust according to the desired physical properties of konnyaku jelly.

If the pH of the konjac paste is high, the heating time is short (, ptl
If the temperature is low, the heating time will be longer.

This konjac jelly needs to be heated under alkaline conditions, and the pH of the konjac jelly obtained after cooling is 8.
It is desirable to adjust ρ11 so that it falls within the range of 0 to 10.5, preferably 8.2 to 10.0.

Further, in this case, a combination of conditions is selected in which the heating temperature is 60 to 95°C and the heating time is 5 to 21.0 minutes.

Note that the preferred combination of pu, temperature, and time is that the pH of the konjac jelly obtained after cooling is 8.0 to 10.5;
Preferably, they are selected so that the pH falls within the range of 8.2 to 10.0, and for this purpose, it is desirable to determine the optimum combination conditions through preliminary experiments.

This heating is finished before the konjac paste gels.

If the proper heating conditions are exceeded, the konjac paste turns into slag and loses its miscibility with other ingredients, which is a characteristic of the konjac jelly of the present invention. In addition, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product remains pasty forever, resulting in a food material that is simply the same as konjac paste swollen in water.

After heating, it is necessary to quickly cool down the reaction to stop the reaction, and if this step is omitted, the konjata paste will turn into a kelp.

The ρII of the konnyata jelly that has been polished is 8.0-10.
5, preferably 8.2 to 10.0. pH10.5
If it exceeds pl+ 8.0, it will become ordinary konnyaku and it will be difficult to mix it with other foods, and if it is less than pl+ 8.0, if it is mixed with other foods, it will remain glue-like and will not solidify, reducing the product value. So I don't like it.

In the present invention, a rice cake-like jelly can be obtained by adding konjac jelly to a jelly raw material, mixing well, heating, filling a container, cooling and molding, and then cutting the mixture.

Jelly raw materials include base materials such as gelatin, carrageenan, and agar, as well as acidulants, sugar, flavors, and pigments. Water is added to these, mixed, and then konjac jelly is added and mixed, heated and dissolved, and cooled. When molded, a mochi-like jelly can be obtained, and in order to create the feel of kuzumochi or warabimochi,
If a small amount of starch, powdered milk, etc. are further added to these jelly raw materials and konnyaku jelly, a milky white mochi-like jelly can be obtained.

The konnyaku jelly is mixed in by dissolving the jelly raw materials in water and then adding and mixing them.

The amount of konjac jelly added is 1 to 200 parts by weight per 100 parts by weight of the aqueous solution in which the jelly raw material is dissolved;
Preferably 10 to 160 parts by weight, more preferably 50 to 160 parts by weight
Approximately 120 parts by weight is preferable.

Next, test examples and examples of the present invention will be shown.

Test example: 16g of konnyaku powder with 0.2% carbonic acid 1-liquid liquid 1-
After adding Q and swelling, the mixture was placed in a synthetic resin container, heated at 80° C. for 15 minutes, and cooled to obtain konjac jelly. This konjac jelly and carrageenan solution were mixed, heated to 80°C, and cooled to form a gel.

The differences in the gel depending on the mixing ratio of carrageenan and konjac jelly are shown in the table. For comparison, a comparison was also made with konjac paste, which was swollen by adding 6 g of konjac paste to 6 g of water.

1.5g 22 135 15g Soft but slightly brittle texture LJ IT 105
45 Soft and flexible gel, no sticky feeling
u 75 75 Soft and chewy texture n 135,
15 Soft yet brittle texture/J IJ
105 45 Soft gel/strong sticky feeling n n 75 75 Soft gel with strong sticky feeling 2.25 JJ 135 ]5
Soft and slightly hard gel 2.25 II
105 45 Soft and strong gel, no sticky feeling 2.25 JJ 75 75 Soft and sticky gel JJ H13515 Soft and slightly hard gel/J 〃105 45
Soft and pasty gel n n 75
75 Soft and sticky gel Example 1 12 g of carrageenan (Sanei Chemical JG-100) mixed with 1 sugar
The powder was mixed with 50 mQ of water, dispersed in 500 mQ of water, and dissolved by heating.

Add 1000mΩ of 0.2% sodium carbonate solution to 16g of konnyaku powder, swell without stirring, and let stand at room temperature for 2 hours.
After leaving it for a while, put it in a synthetic resin bag, heat it at 80℃ for 15 minutes, add 500g of cooled konnyaku jelly and mix well.
After heating to 0° C., the mixture was filled into a synthetic resin container and cooled to form a gel. This jelly had a soft, sticky texture and did not have a sticky feel.

Example 2 15 g of carrageenan (Sanei Chemical Co., Ltd., IG-100) was powder mixed with 150 g of sugar, potato starch Log, and mixed with 500 mQ of water.
Disperse and heat to dissolve. Add 500 fζ of the same konnyaku jelly used in Example 1 to this and mix well.
After heating to 0° C., the mixture was filled into a synthetic resin container and cooled to form a gel. This jelly had a soft, mochi-like texture, and had a starch flavor similar to warabi mochi. Even when this product was refrigerated, no change in physical properties due to starch aging was observed.

Agent Patent Attorney 1) Parent Male

Claims (2)

[Claims] (1) Mochi-like jelly made by mixing konnyaku jelly into jelly ingredients. (2) Konjac jelly is produced by adding water to konjac powder to swell and dissolve it, and then adding and mixing basic amino acids, basic salts, or a mixture of both; or basic amino acids,
Either add basic salts or a mixture of both to the konjac flour and add water to it; or premix konjac flour with a basic amino acid, a basic salt, or a mixture of both, and then add water to the mixture to swell and dissolve. 2. The mochi-like jelly according to item 1, which is obtained by heating and cooling the rice cake-like jelly.