JPH05236888A - Flesh-like jelly and its production - Google Patents

Abstract

PURPOSE:To easily obtain the subject food excellent in flesh feel, free from the bitter taste, etc., of chitosan origin, thus also excellent in palate by mixing a chitosan solution with a Ca salt, sulfate, and flesh juice solution followed by incorporating the mixture in a gelling agent solution. CONSTITUTION:A mixture of a chitosan solution, a Ca salt and/or sulfate (pref. calcium sulfate) and a flesh juice solution is heated to pref. ca. 55 deg.C, and then incorporated, under heating (pref. at <=80 deg.C), in a gelling agent solution and mixed homogeneously. Thence, the mixture is cooled into a gel with flesh-like texture, thus obtaining the objective food. The gelling agent is pref. an anionic polysaccharide such as carrageenan or pectin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pulp-like jelly containing pulp juice and having a pulp-like structure and a method for producing the same, and more particularly to improvement of a pulp-like jelly using chitosan and a method for producing the same. is there.

[0002]

2. Description of the Related Art Conventionally, various methods have been used to produce jelly similar to pulp. For example, a method of freezing fruit jelly containing pulp juice, increasing ice crystals in the jelly, and then increasing the water separation by thawing to roughen the tissue and give a feeling of pulp is known as a freeze-thaw method. There is.

Alternatively, a method is known in which a gel is formed from pectin or sodium alginate and a calcium salt, and the gel is crushed and mixed at the time of fruit jelly production to give a pulpy texture due to a difference in texture.

However, of the above-mentioned methods, the freeze-thaw method requires large-scale equipment, which causes a problem of an increase in equipment investment and an accompanying increase in manufacturing cost. On the other hand, the method of mixing the gel formed from pectin or sodium alginate and the calcium salt complicates the working process and causes a texture problem.

Therefore, in the prior art, for example, Japanese Patent Laid-Open No. 3-1
The use of chitosan in the manufacture of pulp-like jellies has been investigated, as described in 30043. That is, using a pulp or fruit preparation by mixing a chitosan solution and a phosphoric acid or phosphate (sodium phosphate) solution and mixing the cotton-like gelling substance obtained by gelling and jelly mix. It has been proposed to provide a flesh-like jelly that is tasteless and visually pleasing.

[0006]

However, even in the technique described in JP-A-3-130043, when the pulp-like jelly is produced, the cotton-like gelling substance is subdivided and gelled. It is mixed and dispersed in the agent-containing jelly mix, and like the method of mixing the gel formed from the pectin or sodium alginate and the calcium salt, the working process becomes complicated and the texture cannot be said to be sufficient. ..

Further, it was found that when the chitosan is used, the astringent taste and bitterness due to the chitosan are serious problems. When the astringent taste or bitterness is exhibited, it is unsuitable as a food. As a method for suppressing the astringent taste and bitterness of chitosan, it is considered to adjust the protein concentration, pH, etc. in the food. For example, as the protein concentration in the food is higher and the pH is closer to neutral, the astringent taste and bitterness tend to be weakened.

However, since fruit jelly has a low protein concentration and strong acidity, this method is impossible.

Therefore, the present invention has been proposed in view of the above conventional circumstances, and provides a pulp-like jelly which can be manufactured by a simple working process and has an excellent texture, and a manufacturing method thereof. The purpose is to It is another object of the present invention to provide a pulp-like jelly that suppresses the astringent taste and bitterness derived from chitosan and is excellent in taste, and a method for producing the same.

[0010]

Means for Solving the Problems The present inventors have conducted various studies to achieve the above-mentioned object. As a result, by reacting the chitosan-containing pulp juice solution and the thickening polysaccharide-containing gelling agent solution, a fibrous tissue is developed and a texture similar to pulp is exhibited, and further calcium salt or sulfate is added. As a result, they have found that the astringent taste and bitterness derived from chitosan can be suppressed.

The present invention has been completed based on such findings, and a gelling agent solution containing chitosan, calcium salt and / or sulfate and fruit juice solution is gelated to form a pulp-like tissue. It is characterized by Furthermore, the production method of the present invention, a chitosan solution prepared by previously dissolving chitosan, a calcium salt and / or a sulfate and a fruit juice solution are mixed and heated, and this is added to the gelling agent solution under heating. It is characterized by forming a pulp-like structure by gelling by homogeneously mixing and then cooling.

The pulp-like jelly of the present invention comprises chitosan, calcium salts and / or sulfates, pulp juice, and a gelling agent. These ingredients are uniformly mixed and the whole is gelled to have a pulp-like structure. is there. In the pulp-like jelly of the present invention, a fibrous substance formed by adsorption of a gelling substance on chitosan is formed in the gel of the remaining gelling substance that has reacted with chitosan, and has a texture similar to that of pulp. ..

Here, chitosan is insoluble in water, and is dissolved only when an organic acid such as citric acid or malic acid or an aqueous solution thereof is added. Therefore, chitosan is dissolved in the presence of an organic acid. In this case, the chitosan powder and the organic acid powder can be mixed and dissolved in water or hot water. At this time, if the temperature of the solution is high, the dissolution rate will be faster.

Then, fruit juice, calcium salt (or sulfate), vitamin C, pigment and the like are added to this according to the purpose.

The calcium salt added at this time is
Calcium sulfate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcium dihydrogen pyrophosphate, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium lactate, calcium chloride, etc., among others, Calcium sulfate is most preferred.

Sulfates such as sodium sulfate and magnesium sulfate are also effective, though not as much as calcium salts.

On the other hand, the gelling agent of the gelling agent solution to be mixed with the chitosan solution may be of any type as long as it is a thickening polysaccharide-containing gelling agent used as a usual jelly agent. Among them, anionic polysaccharides have high reactivity with chitosan. Anionic polysaccharides include carrageenan,
There are pectin, gellan gum, etc., but they may be used alone or in combination of two or more depending on the conditions and texture.

If desired, a natural sweetener may be added to the gelling agent solution. In this case as well, the type of natural sweetener is not limited, but examples include thaumatin, glycyrrhizin, stevioside, rebaudioside, phyllozultin, miraculin, monerin, esgoside, and L-rhamnose.

In the production, basically, as described above, a mixed powder of chitosan and an organic acid is completely dissolved in water or warm water, and a calcium salt (or sulfate) -containing pulp juice solution is added thereto and mixed well. 40 to 70 ° C, preferably 5
Warm up around 5 ° C. At this time, the addition of the calcium salt or the sulfate may be either a pulp solution or a gelling agent solution, but some gelling agents may be adversely affected by calcium, and it is more problematic to add it to the pulp solution. Few.

Then, the gelling agent is dispersed in water to obtain 80
Mix to melt at ℃ or above. At this time, the mixing temperature is preferably 80 ° C. or lower. After that, stir well,
When the state of the fibrous tissue due to the reaction between chitosan and the gelling agent reaches a desired state, the container is filled and cooled.

Under the above conditions, the compounding ratio of chitosan, calcium salt (or sulfate), natural sweetener and gelling agent is 0.01 to 0.5% by weight of chitosan, preferably 0.1%.
1 to 0.3% by weight, calcium salt (or sulfate) 0.
It is from 01 to 0.3% by weight, preferably from 0.03 to 0.1% by weight. The optimum blending ratio of natural sweeteners varies depending on the type, but in the case of thaumatin, for example, 0.0001 to 0.0
It is 1% by weight, preferably 0.001 to 0.005% by weight, and in the case of stevia, 0.01 to 0.2% by weight, preferably 0.04 to 0.08% by weight.

The total amount of the gelling agent is 0.8-
About 2.5% by weight is preferable.

[0023]

[Function] By adding and mixing a chitosan and calcium salt (or sulfate) -containing pulp juice solution to a gelling agent solution under heating, a fibrous substance in which a gelling substance is adsorbed to chitosan is formed. Is included in the gel of the remaining gelling agent that has reacted with chitosan, and a tissue similar to pulp (flesh-like tissue) is formed.

At this time, the use of calcium salt or sulfate suppresses the appearance of astringent taste and bitterness derived from chitosan.

[0025]

EXAMPLES Hereinafter, specific examples to which the present invention is applied will be described in detail based on the results of sensory tests.

Example 1 The formulation in this example is as follows. Chitosan 15 g Malic acid 45 g Water 1000 ml White peach puree 2500 g Calcium sulphate 5 g Pectin 40 g Carrageenan 40 g Sormatine 0.1 g Superior white sugar 200 g Water 5000 ml Superior white sugar 1000 g Western sake 400 ml Perfume 10 ml (sugar content 20-22 pH 2.8-
3.2)

First, chitosan and malic acid were mixed, completely dissolved in water, white peach puree and calcium sulfate were added, and the mixture was heated to 55 ° C. On the other hand, pectin, carrageenan, thaumatin, and a part of super white sugar were mixed in a powder state, dispersed in water and dissolved by boiling. Next, the remaining upper sucrose was added and dissolved, and when the liquid temperature reached 80 ° C. or lower, the above chitosan solution was added, Western liquor and flavors were added, and the mixture was stirred well.

This was filled in a container, sterilized by heating at 80 ° C. for 30 minutes, and then cooled. As a result, it was possible to obtain a flesh-like jelly having an excellent flesh feel and astringent taste and less bitterness.

Example 2 0.1% by weight of chitosan and 0.2% by weight of two kinds, 0.05% by weight of calcium sulfate (or sodium dihydrogen phosphate: equivalent to Comparative Example), 0.1% by weight of 2
Jelly was prepared by using the combinations shown in Table 1 below as seeds. The method for preparing the jelly is the same as in Example 1 above.

[0030]

[Table 1]

The composition other than chitosan and calcium sulfate (or sodium dihydrogen phosphate) is as follows. Citric acid 3 g Water 150 ml Orange 1/7 concentrated fruit juice 50 g Gelling agent 20 g Top sucrose 160 g Water 600 ml Western liquor 30 ml Flavor 1.0 ml (sugar content 20 to 22, pH 3.0 to 3.
4)

The obtained jelly was subjected to a sensory test by 20 men and women randomly selected. The sensory test is
It was carried out by comparing combinations of the same compounding amount.
The results are shown in Table 2.

[0033]

[Table 2]

As shown in Table 2, when calcium sulfate is used, the pulp feeling is superior and the taste is astringent.
You can see that there is little bitterness.

[0035]

As is apparent from the above description, according to the production method of the present invention, a pulp-like jelly having an excellent pulp feeling can be obtained only by mixing chitosan and calcium sulfate with a gelling agent. It is very advantageous in terms of mass productivity and manufacturing cost. Further, the pulp-like jelly of the present invention thus obtained has little astringent taste and bitterness derived from chitosan, and is excellent in taste.

Claims (3)

[Claims] 1. A pulp-like jelly obtained by gelling a gelling agent solution containing chitosan, a calcium salt and / or a sulfate and a pulp juice solution to form a pulp-like tissue. 2. The pulp-like jelly according to claim 1, wherein the calcium salt and / or sulfate is calcium sulfate, and the gelling agent solution further contains a natural sweetener. 3. A chitosan solution prepared by previously dissolving chitosan, a calcium salt and / or a sulfate and a fruit juice solution are mixed and heated, and this is added to a gelling agent solution under heating and uniformly mixed. A method for producing a flesh-like jelly, which comprises forming a pulp-like flesh-like structure by subsequent cooling.