JPH0567263B2 - - Google Patents

Description

[Detailed description of the invention]

[Technical Field] This invention relates to a method for manufacturing food that can be prepared in a short time. [Background technology] Jelly products are made using a gelling agent solution (gelatin solution,
Agar solution, etc.) is prepared at a temperature of 80 to 100 degrees Celsius, the liquid temperature is lowered, and the liquid is gelled at a temperature of around 30 degrees Celsius, after which it is cooled to a temperature suitable for eating below 15 degrees Celsius and served. , the manufacturing time was long. For this reason, there were no first-food jelly products. In Japanese Patent Application Laid-open No. 59-15752,
A method for manufacturing a jelly product that can be manufactured immediately in the presence of customers at a coffee shop or the like is disclosed. However, with this manufacturing method, the time for the mixture of gelatin solution and coffee liquid etc. to solidify is faster, but since it is then cooled in ice water, it takes longer time from the start of production to the time it is served to customers. It took a long time to make, and it wasn't really fast food. [Object of the Invention] In view of the above, an object of the present invention is to provide a method for producing a food that does not require much labor, can be produced within a short time, and has the characteristics inherent to jelly. [Disclosure of the Invention] In order to achieve the above object, the present invention provides a gelling agent solution prepared in advance that has a gelling temperature of 20°C or higher and is maintained at a temperature higher than this gelling temperature. and a cooling liquid containing food ingredients but no gelling agent and at a temperature of 10°C or less, gelling occurs within a short time and the food is at a temperature suitable for consumption. The gist is the manufacturing method. This invention will be explained in detail below. The gelling agent solution used in this invention must have a temperature higher than the gelling temperature. In addition to the solvent, the components of the gelling agent solution include only the gelling agent, or the gelling agent plus carbohydrates such as sugar, invert sugar, various starch sugars, and various natural or artificial sweeteners. Each of them can be used alone, or a mixture of two or more can be used. In addition, acidulants such as various organic acids may be added as necessary from the viewpoint of taste, thickeners such as starch to add viscosity, and other alcoholic beverages, dairy products, fruit juices, pigments, flavorings, etc. It's okay. As the gelling agent, for example, gelatin, carrageenan, agar, etc. can be used alone or in combination of two or more. Furthermore, additives such as gums, salts, etc. may be added to improve the condition of the finished jelly. However, additive components other than the gelling agent added to the gelling agent solution must not have an adverse effect on the properties of the gelling agent, and must not be heated above the melting temperature of the gelling agent or maintained above the gelling temperature thereafter. Use materials that will not be denatured or deteriorated by heat even if left untreated. The cooling liquid used in this invention is used to cause gelation, and is kept at a temperature of 10°C or lower, and preferably -4°C or higher for practical purposes. The cooling liquid is sometimes used to add taste, color, aroma, etc. to jelly foods, so it is preferable that the taste is suitable for eating. Preferably, it is in a liquid form, such as a sheer bed or a suspension. After cooling, ingredients such as sugar, invert sugar,
Carbohydrates such as various starches and sugars, various natural or artificial sweeteners, etc. may be used alone or in combination.
A mixture of one or more of them can be used.
In addition, acidulants such as various organic acids may be added as necessary from the viewpoint of taste, thickeners such as starches may be added as necessary to impart viscosity, alcoholic beverages, dairy products, fruit juice, etc.
Add colorants, fragrances, etc. Note that these components also serve to lower the freezing point. If the temperature of the gelling agent solution exceeds 55°C, it will gel and become inedible, as there is a lower temperature limit at which the coolant becomes liquid, although this varies depending on the type and concentration of solutes in the coolant. To get the right temperature,
A large amount of cooling liquid is required, which may lead to deterioration of the quality of the food, such as weakening the jelly strength of the food or the jelly in the food. For this reason, the temperature of the gelling agent solution is preferably 55°C or lower. Additionally, if the temperature of the coolant exceeds 10°C, undesirable phenomena may occur, such as gelation not occurring within a short period of time (for example, 5 minutes), or food not being able to cool down to a temperature suitable for eating. There is. For this reason, the temperature of the coolant should be kept below 10°C. In this invention, "within a short time" preferably means within 5 minutes, more preferably within 1 minute. The food manufacturing method of this invention involves combining a gelling agent solution with a temperature higher than the gelling temperature and a cooling liquid, using the cooling liquid to lower the temperature of the gelling agent solution to cause gelation, and then I try to keep the temperature suitable for eating (including drinking).
Therefore, the time required to produce food can be extremely shortened, and the temperature can be brought to a temperature suitable for eating. That is, according to the production method of the present invention, jelly food can be provided as a first food. The temperature suitable for eating is preferably 15°C or lower, more preferably 10°C or lower. By the way, when carrying out the procedure as described above, the ratio and amount of the two liquids are naturally important. The inventors attempted to confirm this relationship. After gelatin (300 Bloom) was sufficiently swollen, it was dissolved in hot water and maintained at 20°C to 55°C to obtain a 12 wt% gelling agent solution. On the other hand, a solution containing 45 wt% sugar (dissolved at 80°C) was kept at -4°C to 10°C to serve as a cooling liquid. Weight ratio of these two solutions (gelling agent solution: 1
When we investigated the ratio of various ingredients (as parts by weight) that produced uniform gelation in a short period of time and the temperature at which it was suitable for eating at 15°C or less, we found the results shown in Table 1. Obtained.

[Table] *1...A is a gelling agent solution containing 12wt% gelatin. *2...B is a cooling liquid with 45wt% sugar. *3... A:B is the weight ratio that allows both liquids A and B to be combined to form a gel in a short time and to obtain a food at a temperature suitable for eating below 15°C. As shown in Table 1, if the temperature range of the gelling agent solution is 20 to 55℃ and the temperature range of the cooling liquid is -4℃ to 10℃, the weight ratio of both liquids when mixing them is ,
It is preferable that (gelling agent solution):(cooling liquid)=1:1.1 to 1:3.9. If the mixing ratio is as described above, the temperature of the food will be 15° C. or lower, and the cooling sensation when eating will be preferable. In addition, in order to obtain a jelly-like food that is uniform throughout within a more preferable temperature range of 10°C or lower, the temperature range of the gelling agent solution should be 40°C to 40°C.
Preferably, the temperature range of the cooling liquid is -2°C to 10°C, and the weight ratio during mixing is 2 to 4 parts of the cooling liquid to 1 part of the gelling agent solution. In addition, in the same more preferable temperature range, in order to obtain a food product in which jelly is dispersed in the liquid, the temperature range of the gelling agent solution should be 40°C to 50°C, and the temperature range of the cooling liquid should be -4°C to 5
℃, and the weight ratio during mixing is preferably 4 to 6 parts of cooling liquid to 1 part of gelling agent solution. In addition, the preferred weight ratio at temperatures between the temperatures of the gelling agent solution and the cooling liquid listed in Table 1 is such that the preferred weight ratio at temperatures at both ends thereof is changed according to changes in temperature. The weight ratio is as follows. When using gelatin as a gelling agent, the concentration of the gelling agent solution is preferably 6.0 to 12.0 wt%. In addition, considering the gelation rate of the gelatin solution, the gel strength of the jelly, changes in gel strength over time after gelation, and the texture (comfort) of the jelly food, the gel strength of the gelatin used is 120 Bloom. The number is preferably 200 blooms or more, and more preferably 200 blooms or more. We investigated the relationship between the gel strength of the gelatin used and the gelatin concentration and texture of the resulting jelly food. The temperature of the gelling agent solution is 35°C, the sugar solution is used as a cooling liquid, and the temperature is -1°C, and the weight ratio of both solutions is (gelling agent solution): (cooling liquid) = 1:
2. Immediately stir evenly,
Thereafter, the mixture was allowed to stand still to form a gel, thereby obtaining a jelly-like food product. On the other hand, the two liquids were similarly combined and stirred after a short period of time to coarsely crush the jelly to obtain a drink (jelly-in-syrup) in which jelly lumps were dispersed in the liquid. As shown in Table 2, these two types of foods were made by changing the gel strength and concentration of gelatin, and the texture of each was examined and judged as Excellent...◎ Good...○ Fair...△ and the results are shown in Table 2. It was shown to.

【table】

〔Effect of the invention〕

As we have seen above, the food manufacturing method of this invention involves simply combining the gelling agent solution and the cooling liquid.
Since gelation occurs in a short period of time and the food is at a temperature suitable for eating, this manufacturing method requires a lot of work from the time the food starts to the time it is brought to the temperature suitable for eating. It takes less time and requires less time. In particular, applying high heat to fruit juices, fragrances, colorants, etc. can alter their properties, destroying nutrients such as vitamins, vaporizing aroma ingredients, or causing discoloration, resulting in a decline in their properties. Food ingredients that have a certain temperature may be added to the cooling liquid at 10°C or lower, without being added to the gelling agent solution. As a result, the above-mentioned heat-sensitive components are removed by heating when dissolving the gelling agent to produce the gelling agent solution, and by heating to maintain the gelling agent solution above the gelling temperature. It is possible to reliably prevent any negative effects from occurring. In addition, some gelling agents have properties such as gelling ability and solubility that deteriorate due to the effects of acids and enzymes contained in fruit juice. However, components that affect the properties of the gelling agent can be added only to the cooling liquid without being added to the gelling agent solution, which can prevent the properties of the gelling agent from deteriorating. can. Note that when the gelling agent solution and the cooling liquid are combined, the ingredients that affect the properties of the gelling agent as described above also come into contact with the gelling agent. Since it is eaten immediately, it is not a big problem.

Claims (1)

[Claims] 1. Prepared gelation temperature of 20
℃ or higher, but only by combining a gelling agent solution maintained at a temperature higher than this gelling temperature with a cooling liquid containing food ingredients but no gelling agent and having a temperature of 10℃ or lower. A method of manufacturing food that produces gelation within the food to obtain food at a temperature suitable for eating. 2. The method for producing a food according to claim 1, wherein the two liquids are uniformly stirred immediately after being combined. 3. The method for producing a food according to claim 1, which comprises combining both liquids to form a gel, and after a short period of time, stirring to break up the jelly and disperse the jelly mass in the liquid. 4. The method for producing a food according to any one of claims 1 to 3, wherein the short time is 5 minutes or less. 5. The method for producing a food according to any one of claims 1 to 4, wherein the temperature suitable for eating is 15°C or lower. 6. The method for producing a food according to any one of claims 1 to 5, using carrageenan or gelatin as a gelling agent.