JPH06225710A - Production of jelly - Google Patents

Abstract

PURPOSE:To produce a strongly acidic jelly satisfying both texture and gel strength simultaneously even at pH<=3, providing a jelly having elasticity wherein texture of the prepared jelly has elasticity extremely close to that of carrageenan jelly having pH about 4 currently on the market. CONSTITUTION:This jelly is produced by using a jelly gelatinizing agent prepared by blending 0.5-3.0wt.% low methoxylpectin as a main gelatinizing agent with 0.02-0.40wt.% xanthan gum and 0.02-0.40wt.% locust bean gum as auxiliary gelatinizing agents.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention produces a highly elastic jelly by using low methoxyl pectin as a main gelling agent and using xanthan gum and locust bean gum together as auxiliary gelling agents. Regarding the method.

[0002]

2. Description of the Related Art Conventionally, carrageenan, gelatin, agar, gellan gum, alginate, tamarind seed gum, pectin and the like have been used as gelling agents for dessert jelly. Also, for example, Japanese Patent Publication No. Sho 48-156
No. 31, gazette discloses that "desert gel and gelling agent therefor", in combination with low methoxyl pectin, locust bean gum, carrageenan or fucererran, causes little or no water separation, and has very high texture. It is disclosed that a jelly having desirable properties can be formed.

Among the above gelling agents, in the field of desert jelly, carrageenan is generally used because it has good solubility and the gel strength can be easily adjusted by potassium ion, which is relatively easy to handle. It is also used in combination with Locust Bean Gum for the purpose of imparting elasticity to the texture and reducing the water separation of jelly.

[0004]

Therefore, the jelly using the above gelatin as a gelling agent has a low melting point, so that it has a good texture and melts in the mouth, but there is a problem that the jelly melts at room temperature. Therefore, it is necessary to store it in a refrigerated state, and there is a limitation in use in terms of heat resistance and acid resistance, and in the case of agar, not only there are difficulties in acid resistance and solubility, but also texture There is a problem of being hard and brittle.

In the case of gellan gum, the heat resistance and acid resistance are higher than those of other gelling agents, but the texture is as hard and brittle as agar, so that it is generally too much except for some applications. Disliked.

Further, in the case of the above carrageenan, it has an advantage that it is excellent in solubility and the gelling strength can be easily adjusted by potassium ions and is relatively easy to handle, but it has a problem in acid resistance. , The pH value of jelly is 3.
If it is less than 5, the gel strength of the jelly after sterilization is extremely reduced, so that there is a problem that a dessert jelly having a strong acidity cannot be produced.

When low methoxyl pectin is used alone, or when xanthan gum and locust bean gum are used in combination, the texture thereof is far from that of commercially available carrageenan jelly. For example, low methoxyl pectin alone causes extremely little water separation from the gel and is very brittle, so there is a problem that the jelly does not separate from the mold cleanly. Also, as an example, when the pH value of the product is 2.8, it is used as a gelling agent. Adjust the jelly solution by using carrageenan and locust bean gum together, and fill the prescribed container according to the usual method,
When sterilized, there is a problem that the gel strength is extremely lowered, and in some cases, the jelly does not gel, so that it cannot be manufactured.

Furthermore, FOOD TECHNOLOGY, VoI.27, No.3,
`` Useful Incompatibility of Xan-than Gum with Galac
It is shown in "Tomannans" that the gel strength of xanthan gum and locust bean gum becomes weaker as the pH value becomes lower, and does not gel at pH values of 3 or less.

The present invention has been researched and developed with the object of solving each of the above-mentioned problems, and at the same time, even if the pH value is 3 or less, the texture and gel strength can be satisfied, and an elastic jelly can be obtained. The texture of the resulting jelly is intended to provide a method of producing a highly sour jelly that has elasticity very close to that of carrageenan jelly having a pH value of about 4 currently on the market.

[0010]

[Means for Solving the Problems] In order to solve the above-mentioned problems and to achieve the object, the present inventors have studied various gelling agents and thickening polysaccharides, and further studied combinations thereof. As a result, as a jelly gelling agent during jelly production, low methoxyl pectin was used as a main gelling agent in an amount of 0.5.
To 3.0% (weight ratio), and by using xanthan gum and locust bean gum as auxiliary gelling agents in the range of 0.02 to 0.40% (weight ratio), respectively. It was found that a dessert jelly having excellent thermal stability and a texture close to that of carrageenan jelly can be prepared even in a low pH range where the pH value is 3.5 or less, and this manufacturing method was developed and adopted.

Furthermore, the present inventors have developed and adopted a method for producing jelly which is characterized in that a polyvalent metal ion is added and used as a gelation promoter in the above method for producing jelly.

In the present invention, low methoxyl pectin is mainly used as the gelling agent. The low methoxyl pectin is not particularly limited, but it is more preferable to use pectin having a low content of methoxyl groups in the molecule (degree of esterification) because the amount of pectin used is small.

The polyvalent metal ion to be added and used as a gelling accelerator as required may be a calcium salt or magnesium salt which is permitted to be added to foods. In addition, depending on the type of fruit added to the jelly, there are some that contain a large amount of calcium, and in that case, it is not necessary to add a polyvalent metal ion.

Further, in the present invention, the amount of low methoxyl pectin used as a main gelling agent is 0.5 to
It may be used in a range of 3.0% (more preferably 0.8 to 2.0%). When the amount of the pectin added is 0.5% or less, a jelly having a sufficient hardness cannot be obtained, and 3 If it exceeds 0.0%, the jelly will be too hard.

In the present invention, the addition amount of xanthan gum and locust bean gum used as an auxiliary gelling agent is 0.02 to 0.4, respectively.
It may be used in the range of 0% and locust bean gum 0.02 to 0.40%. When the amount of xanthan gum or locust bean gum added is 0.02% or less, the jelly's elasticity is lost. Also, when the amount added is 0.40% or more, the texture of jelly becomes sticky.

[0016]

According to the present invention, the gelling agent having a low methoxyl pectin alone has extremely little water separation from the gel and is very brittle so that the jelly cannot be separated from the mold cleanly. When locust bean gum is used in combination, the gel becomes elastic and moderate water release is added, so that the mold release becomes very good.

Further, according to the present invention, it is possible to produce a jelly having a texture very close to that of carrageenan jelly, and a product with a strong acidity, that is, a jelly which is commercially available even in a low pH range of pH value of 3.5 or less. It has the effect of obtaining something very similar to carrageenan jelly.

[0018]

[Examples] The effects of using low methoxyl pectin, xanthan gum, and locust bean gum together when the pH value of jelly is 3.3 and 2.8 according to the present invention will be described below.
This will be specifically described with reference to Examples and Comparative Examples.

In the following examples and comparative examples, the following measured values were used to express the physical properties of jelly by physical numerical values. (1) Gel strength After storing the jelly in a plastic cup at 25 ° C. for 12 hours or more, a rheometer NRM-2002J (manufactured by Fudo Kogyo Co., Ltd.) was used to obtain a diameter of 25.4 mm at a speed of 6 cm / min.
The pressure was applied by the plunger of No. 1 to measure the stress when the gel was deformed by 4 mm, and this was defined as the gel strength. (2) Breaking strength of gel Similar to the above gel strength, a diameter of 25.4 at a speed of 6 cm / min.
Pressure was applied by a plunger of mm, and the stress when the gel was broken was measured and used as the breaking strength of the gel.

(Example 1) A dessert jelly having a pH value of 3.3 and a sugar content of 22% was prepared as a trial with the following composition (% by weight).

[Table 1]

According to the above Table 1, low methoxyl pectin, locust bean gum, xanthan gum as a gelling agent and sugar were mixed in a powder state, dispersed in water while stirring so that they could not be left as they were, and then heated until boiling. Dissolved. In addition, according to Table 1 above, granulated sugar, calcium citrate, orange juice, and citric acid were added to water so that the pH value of jelly was 3.3, and the mixture was heated to 80 ° C. and then prepared in advance. The gelling agent solution was added and the weight was adjusted, and then 65 g was filled in a plastic cup and heat-sealed. It was sterilized in a hot water bath at 90 ° C. for 20 minutes and then cooled with water, and allowed to stand in a thermostatic chamber at 25 ° C. for 12 hours or more, and the physical properties of the jelly were measured by a rheometer.

(Comparative Example 1) A dessert jelly having a pH value of 3.3 and a sugar content of 22% was prepared as an experiment with the following composition (% by weight) as in Example 1.

[Table 2]

In Example 1 and Comparative Example 1 described above, the physical properties of the jelly before and after sterilization were compared in order to see changes in the physical properties due to sterilization. Table 3 below briefly describes the measurement results and the texture of jelly. In Table 3, the numerical value in parentheses () of the gelling agent represents the amount added (% by weight), the gel strength and the breaking strength (before) represent the measured value before sterilization, and (after) the measured value after sterilization.

[Table 3] ━━━┷━━━┛

As is apparent from Table 3 above, Example 1
The jelly with low methoxyl pectin shows stable measurement values even after sterilization in terms of gel strength and gel breaking strength. On the other hand, the carrageenan and locust bean gum jelly of Comparative Example 1 could not be measured because the gel measurement value after sterilization was extremely low compared to before sterilization. From this result, it is clear that the carrageenan jelly lacks thermal stability at pH 3.3, and the jelly of the present invention has excellent thermal stability.

Further, the jelly of Comparative Example in which either locust bean gum or xanthan gum was used in combination with low methoxyl pectin had a brittle texture and lacked elasticity, but the main gelling agent of the present invention was low. Jelly, which uses methoxyl pectin with auxiliary gelling agent locust bean gum and xanthan gum, has elasticity,
The texture was very close to the texture of commercially available carrageenan jelly.

(Example 2) A dessert jelly having a pH value of 2.8 and a sugar content of 22% was prepared as a trial with the following composition (% by weight).

[Table 4]

According to Table 4 above, low methoxyl pectin, locust bean gum, xanthan gum as a gelling agent and sugar were mixed in a powder state, dispersed in water while stirring so that they could not be left as they were, and then heated until boiling. , Melted. After adding granulated sugar, calcium citrate, and lemon juice to water and heating to 80 ° C., a gelling agent solution prepared in advance was added, and after adjusting the weight, 65 g was filled in a plastic cup and heat-sealed. It was sterilized in a 90 ° C water bath for 20 minutes, cooled with water, and allowed to stand in a thermostatic chamber at 25 ° C for 12 hours or more, and the physical properties of the jelly were measured by a rheometer.

(Comparative Example 2) A dessert jelly having a pH value of 2.8 and a sugar content of 22% was prepared as a trial product in the same manner as in Example 2 with the following composition (% by weight).

[Table 5]

The following Table 6 briefly describes the measurement results and the texture of jelly. The value in parentheses () for the gelling agent represents the amount added.

[Table 6]

As is clear from Table 6 above, Example 2
The low-methoxyl pectin jelly of No. 3 was gelled after sterilization, but the jelly consisting of carrageenan and locust bean gum of Comparative Example 2 was completely sterilized at 90 ° C. for 20 minutes at a pH value of 2.8. The gelling power has been lost. From this, it can be said that the gelling agent of the present invention has excellent thermal stability as compared with carrageenan even at a pH value of 2.8.

The jelly of Comparative Example 2 in which low methoxyl pectin was used in combination with only locust bean gum had a lack of elasticity and had a hard and brittle texture. However, the main gelling agent of the present invention, low methoxyl pectin, was used. The texture of the jelly which used xanthan gum and locust bean gum as a supplementary gelling agent was similar to that of commercially available carrageenan jelly, and the texture was delicious.

[0032]

As is apparent from the above detailed description, according to the present invention, when the gelling agent is low methoxyl pectin only, the water separation of the gel is extremely small and the gel is very brittle, so that the jelly can be separated from the mold cleanly. What did not exist, by using the auxiliary gelling agent xanthan gum and locust bean gum in combination in a specific ratio, the gel becomes elastic and the mold release becomes very good due to the addition of moderate water release. Along with that, it becomes possible to produce jelly that is very close to the texture of carrageenan jelly, and a product with a strong sourness, that is, a product that is very close to commercially available carrageenan jelly even in the low pH range of 3.5 or less is obtained. It has a great effect that it can be done. Further, since the conventional manufacturing apparatus can be used as it is, and the above effects can be achieved without using a large amount of gelling agent, the jelly can be economically manufactured.

Claims (2)

[Claims] 1. Low methoxyl pectin as a main gelling agent as a jelly gelling agent in the production of jelly is 0.5.
To 3.0% (weight ratio), and xanthan gum and locust bean gum are used as auxiliary gelling agents in the range of 0.02 to 0.40% (weight ratio), respectively. A method for producing a characteristic jelly. 2. The method for producing jelly according to claim 1, wherein a polyvalent metal ion is added and used as a gelling accelerator.