JPH052297B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing a heat-resistant dessert-like noodle-like jelly. Specifically, in the present invention, various mucilage substances and salts are added in combination to impart heat resistance and acid resistance to the noodle-like jelly, making the noodles difficult to cut, and making them resistant to retort sterilization. . In addition, since the sol-like jelly mix is gelled with a calcium salt solution at high temperature (50 to 80℃) without cooling, the gel formation speed is accelerated and a stable gel is formed almost instantaneously. This makes it possible to simplify the workability. Furthermore, in order to increase the juiciness of the noodle-like jelly obtained in the present invention and to smoothly convey the noodle-like jelly to the filling device, the syrup is added to the noodle-like jelly.
By adding about 40 to 50% to 100% by weight, a good flavor and texture can be obtained, and the conveyance condition will also be improved.
This makes it possible to provide the market with a jelly food that is highly palatable both in terms of taste and sight. Conventional technology There are two methods for producing noodle-like jelly-like foods: adding fruit juice, sugar, and acidulant sugar to agar solution, cooling and solidifying for 1 to 2 hours, and cutting into cubes; A gel-forming solution such as is mixed with a calcium solution and solidified by cooling for 1 to 2 hours,
A method of forming noodles into noodles is widely used. For example, as for the former, Japanese Patent Publication No. 60-36261 describes adding sugars, fruit juices, luxury goods, organic acids, etc. to an agar solution, cooling and solidifying, and after solidifying, cutting into approximately 2-4 mm squares and forming. A method for producing a dessert food is described in which the dessert food is sealed in a container to form a main body, and syrup with a pH of 2.8 to 3.8 is attached to the main body. As an example of the latter, Japanese Patent Application Laid-Open No. 57-47454 describes a jelly food containing alginate and rhohmethoxy pectin as gelling substances and containing calcium for gel formation, and a method for producing the same.
In addition, Japanese Patent Application Laid-Open No. 158465/1984 discloses that a plant containing dietary fiber is used as the main raw material, sodium alginate and rhohmethoxy pectin are added thereto, and the mixture is poured into a calcium chloride solution to form a noodle-like gel. The manufacturing method of health foods is described. Problems to be Solved by the Invention In addition to the above-mentioned noodle-like jelly-like food, Tokoroten has been known as a noodle-like jelly food in Japan for a long time. Tocoroten uses agar as a gel-forming substance, but this has the disadvantage that it has strong gelling power in a neutral range but weak gelling power in an acidic range, and it also has a disadvantage that it has a strong gelling power in an acidic range. Due to its characteristics, it is not heat resistant, and when retort sterilization is performed, it becomes a sol or its gel strength is significantly reduced. In addition, the unique gel characteristic of agar is that it has a moly structure, so when mass-producing it, the noodles are easily cut during the filling process before and after filling, resulting in short noodles, which can be satisfied both organizationally and commercially. Sometimes it doesn't happen. Generally, when making jelly foods, rhomethoxy (LM-) pectin,
Alginic acid or its salts, carrageenan, furcerelan, agar, locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, etc. are used. Among them, alginic acid or its salts, LM-pectin, etc., form a gel when reacted with calcium salts, but when the pH is low, by heating at high temperature for a long time, the gel strength is increased like other gelling bases. decreases significantly. Also,
These gelation bases commonly form stable gels at low temperatures (below 40℃), so when gelling them continuously, it is necessary to set the reaction temperature of the jelly mix and calcium salt solution low. be.
Therefore, a complicated process is required in which the jelly mixture must be melted at a temperature of about 70 to 80°C and then cooled to around 20°C. This also applies when the reaction is carried out by dropping or flowing. Furthermore, the noodle-like jelly obtained by the reaction of jelly mixes containing gelling substances and calcium salts has a bad flavor and is not crunchy and has an elastic texture, making it a highly palatable dessert. There is also the problem that people don't like it. Means for Solving the Problems As a result of intensive research in order to solve these problems, the present inventors have developed a specific gelling group consisting of a seaweed extract, a vegetable seed mucilage, and a microorganism-produced mucilage. By combining materials and salts, approximately 50~
An aqueous jelly mix solution dissolved at a high temperature of around 80℃ is reacted with a calcium salt solution to instantly form a gel, resulting in a refreshing flavor and good texture without the need for a cooling process. The present invention was completed based on the knowledge that noodle-like jelly can be obtained. The present invention particularly uses carrageenan as a seaweed extract, locust bean gum or guar gum as a vegetable seed mucilage, dielan gum and/or xanthan gum as a microorganism-produced mucilage, and sodium or potassium salts of citric acid or phosphoric acid as salts. , carrageenan for all ingredients
0.1-1.0% by weight, 0.1-1.0% by weight of locust bean gum or guar gum, 0.1-1.0% by weight of dielan gum
0.5% by weight and/or 0.10 to 0.5% by weight of xanthan gum, and 0.30 to 0.70% by weight of potassium salt or sodium of citric acid or phosphoric acid. Further, the present invention will be explained in detail. In the present invention, carrageenan is used as the seaweed extract. As mentioned above, the amount used is 0.1 to 1.0% by weight based on the total raw materials. If it is less than 0.1% by weight, the formed gel will be weak, and when it is poured into a calcium solution, there is a risk that the noodle-like jelly will be shredded immediately after. In addition, if the amount is 1.0% by weight or more, the gel formed will be very strong, and the flavor of fruit juice, coffee, etc., which is a taste component, will be perceived as weak in the taste of the product, and the flavor will be inferior. Furthermore, in the present invention, locust bean gum or guar gum is added as a vegetable seed mucilage to this seaweed extract to increase the gel strength of carrageenan. At this time, sodium or potassium salts of citric acid or phosphoric acid are added as salts to further increase the gel strength. Although the salts may be used alone or in combination, it is preferable to use dipotassium phosphate from the viewpoint of flavor. Furthermore, the amount of vegetable seed mucilage used is 0.1 to 1.0% by weight based on the total raw materials.
The content of salts is preferably 0.3 to 0.7% by weight. Further, in the present invention, dielan gum and/or xanthan gum are used as the mucilage produced by microorganisms.
The use of these mucilage substances, especially dielan gum, imparts heat resistance and acid resistance to the noodle-like jelly product.
Furthermore, the strength of the noodle-like jelly can be increased and cutting of the noodle-like jelly during the manufacturing process can be prevented. It is desirable to use each of these mucilage substances in an amount of 0.1 to 0.5% by weight based on the total raw materials. In addition, in the present invention, fruit juice, coffee, dairy products such as milk, fermented milk, sugars, etc. are used as flavor components,
Furthermore, flavoring agents, coloring agents, etc. may be added. Next, these jelly raw materials are mixed, made into a jelly mixture, and water is added and heated to approximately 50 to 80°C to completely dissolve the raw materials. to gel. As the calcium solution, it is preferable to use an aqueous solution of easily soluble calcium salts such as calcium chloride, calcium lactate, primary, secondary, and tertiary calcium phosphates, calcium gluconate, calcium pyrophosphate, etc. alone or in combination. The concentration of calcium varies depending on the concentration and dissolution temperature of the gelling base material such as carrageenan, but usually the calcium ion concentration is 0.1 to 1.0% by weight, especially considering the reaction at high temperature and flavor.
0.3-0.5% by weight is preferred. Alternatively, a heated jelly mix aqueous solution may be extruded into the calcium solution through a nozzle of an extrusion molding machine to form a gel. It is preferable to form the noodle shape by such extrusion molding, or by extruding or cutting the former gelled product. In the present invention, by changing the jelly mix from a sol state to a gel state almost instantaneously at high temperatures (50 to 80°C), there is no need for a cooling process, which improves workability and further reduces energy costs. I can do it. The heat-resistant dessert-like noodle-like jelly obtained by this manufacturing method can be easily shaped into noodles by changing the blade shape of the jelly cutting device and the shape of the nozzle through which the jelly mixture flows into the calcium salt solution. It is also possible to change the shape, giving it a highly palatable shape. In terms of flavor, various types of noodle-like jelly can be obtained by appropriately selecting and using flavor components such as fruit juice, coffee, dairy products, and fermented milk. In addition, syrup is 100% by weight dessert-like noodle-like jelly.
By adding about 40 to 50% polymerization to the total amount, a noodle-like jelly with a refreshing feeling and good texture can be obtained. The present invention is made as described above, and the flavor of the product is gelatinized at high temperatures, so the seaweed odor peculiar to seaweed extracts disappears, and the product has a good flavor, texture, and
It has a good texture and smooth texture, making it ideal as a dessert food. Next, examples will be shown. Example 1 (Manufacture of continuous noodle-like jelly) Table 1 shows the polymerization ratio (% by weight) of the raw materials used in Example 1.

【table】

[Table] Carrageenan, locust bean gum, dielan gum, guar gum, and dipotassium phosphate were added to a mixture of sugars and water according to the above mixing ratio, and dissolved by heating (reaching a temperature of 80°C). This is done at a vacuum level of 450 to 600.
After degassing at mm/Hgg, fruit juice, citric acid, flavoring and coloring are added, and then the jelly mix aqueous solution is poured into the calcium chloride solution with a concentration of 1.00% through a nozzle with a size of 5 mm x 5 mm. A noodle-like jelly was formed instantly. Next, in order to improve transportation conditions after filling the container and to give the product a refreshing feel, approximately 40% syrup is added to the dessert-style noodle-like jelly, and retort sterilization (110℃, 15 minutes) is carried out to keep the temperature below 10℃. The mixture was cooled to obtain a noodle-like jelly food. Example 2 (Manufacture of patch-type noodle-like jelly) Table 2 shows the blending ratio (% by weight) of the raw materials used in Example 2.

[Table] Carrageenan, locust bean gum, dielan gum, guar gum, and dipotassium phosphate were added to a mixture of sugars and water according to the above mixing ratio, and dissolved by heating (reaching a temperature of 80°C). Then, coffee extract, instant coffee, and coloring were added. Next, 4.00% by weight of a 25.0% calcium chloride solution was added, thoroughly stirred, and then poured into a predetermined mold to form a noodle-like jelly almost instantly. This noodle-like jelly was cut to the size of the input opening of an extrusion cutting machine, and then cut into pieces of 5 mm x 5 mm in length and width and 150 mm in length. Fill the above noodle-like jelly into a container, add syrup at 40% by weight based on the noodle-like jelly, retort sterilize (110℃, 15 minutes) and cool to below 10℃ to obtain a dessert-like noodle-like jelly food. Ta. Effects of the invention Noodle-like jelly according to Example 1, commercially available Tokoroten,
A quality comparison test was conducted on three products of noodle-like jelly manufactured by the prior art method disclosed in Japanese Patent Application Laid-Open No. 57-47454. In addition, in the commercially available Tokoroten used for comparison, 40.0% by weight of orange juice was used in place of the sauces attached to the Tokoroten. Further, Japanese Patent Application Laid-Open No. 57-47454 used the manufacturing method of Example 6. That is, 1 part of LM-pectin and 5 parts of sugar were mixed in powder form, added to 94 parts of water with stirring, and dissolved by boiling. This solution was cooled to approximately 20°C. On the other hand, 3%
Prepare a calcium chloride solution and gently flow the solution at a constant speed with a stirrer.
The above LM-pectin-containing solution was extruded into a calcium chloride solution through a hole with an inner diameter of 5 mm, and allowed to stand in the calcium chloride solution for 5 minutes to gel. This noodle-like jelly was soaked in running water for about 30 minutes to remove excess calcium ions. Add orange juice to the resulting noodle-like jelly, put it in a container, seal it, and heat it at 80℃.
The sample was heat-treated for 30 minutes. (a) Comparative sample Sample [] Product according to Example 1 of the present invention [] Commercially available Tokoroten [] Product according to Example 6 of JP-A-57-47454 (b) Comparative test method 1 Sensory evaluation method A ranking method was used to evaluate 20 women. Therefore, a lower score indicates a better evaluation. 2 Method using physical property measurement Evaluation was made using numerical values obtained from a physical property measuring device. (c) Test results Table 3 shows the results obtained by the comparative test methods in (b) 1 and 2 above.

【table】

[Table] From the above results, the sensory evaluation results based on the ranking method among the three samples showed that the noodle-like jelly obtained by the present invention was significantly better in aroma, flavor, color tone, texture, texture, and overall evaluation. Mareta. The physical property measurement results showed a correlation with the sensory evaluation results, and the dessert-like noodle-like jelly obtained in the present invention, which had a hardness between the three samples, was the best. The dessert-like noodle-like jelly obtained by the present invention also showed the lowest value for adhesiveness []
was the best. Therefore, the noodle-like jelly produced by the method of the present invention has high palatability despite being sterilized by retort.
It can be said to be a dessert with good flavor and texture.

Claims (1)

[Claims] 1. (a) 0.1 to 1.0% by weight of carrageenan, (b) 0.1% of roasted bean gum or guar gum based on all raw materials.
~1.0% by weight, (c) 0.1-0.5% by weight of diulan gum and/or (d) 0.1-0.5% by weight of xanthan gum, and 0.3-0.7% by weight of a sodium or potassium salt of citric acid or phosphoric acid. A method for producing a heat-resistant dessert-like noodle-like jelly characterized by reacting a jelly mix solution at about 50 to 80°C with a calcium salt solution to almost instantaneously gel it and molding it. 2. The method for producing a dessert-like noodle-like jelly according to claim 1, characterized in that the jelly mix solution is prepared by blending sugars, fruit juice, colorants, or flavorings. 3. Put the noodle-like jelly obtained by the method of claim 1 or claim 2 into a container together with syrup,
A method for producing a dessert-like noodle-like jelly characterized by heat sterilization.