JPH07264996A - Water-soluble gelatin composition - Google Patents
Water-soluble gelatin compositionInfo
- Publication number
- JPH07264996A JPH07264996A JP6060976A JP6097694A JPH07264996A JP H07264996 A JPH07264996 A JP H07264996A JP 6060976 A JP6060976 A JP 6060976A JP 6097694 A JP6097694 A JP 6097694A JP H07264996 A JPH07264996 A JP H07264996A
- Authority
- JP
- Japan
- Prior art keywords
- oleic acid
- water
- soluble
- jelly
- soluble gelatin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は水可溶性、特に冷水可溶
性のゼラチン組成物に関する。FIELD OF THE INVENTION The present invention relates to a water-soluble, especially cold-water-soluble gelatin composition.
【０００２】[0002]
【従来の技術】一般に、デザート菓子用ゼリーミックス
はゼラチンを主成分とするゲル化組成物に、糖、香料、
増粘剤及び調味料等を添加配合して製造されている。こ
こで使用されるゼラチンは８０℃以上の湯でないと溶け
ないものが多く、子供が作る場合にやけど等の心配があ
った。そこで、冷水でも溶けるゼラチンの開発が進めら
れ、ゼラチンゾルをゲルを生成しない程度の高温（例え
ば６０℃）に保ちながら乾燥する方法（「にかわとゼラ
チン−産業史と科学技術」Ｐ１４２日本にかわ・ゼラチ
ン工業組合昭和６２年１月３１日発行）や、特公昭５３
−２８９７９号、特公平２−４２４６１号、特公平３−
５２９４８号等が提案されている。2. Description of the Related Art In general, jelly mix for dessert confectionery is a gelling composition containing gelatin as a main component, sugar, flavor,
It is manufactured by adding and blending thickeners and seasonings. Many of the gelatins used here do not dissolve unless they are heated to 80 ° C. or above, and there was a concern that children would get burned when making them. Therefore, the development of gelatin that can be dissolved in cold water has been promoted, and a method of drying the gelatin sol while maintaining it at a high temperature (eg, 60 ° C) that does not form a gel ("Niwato-gelatin-industrial history and science and technology" P142 Japan glue / gelatin industry Union, issued on January 31, 1987) and Japanese Patent Sho 53
No. 28979, Japanese Patent Publication No. 2-42461, Japanese Patent Publication No. 3-
No. 52948 is proposed.
【０００３】然しながら、これらの提案された冷水可溶
性ゼラチンは冷水への溶解性が不十分であったり、油脂
を配合するために透明感が得られにくく、食味・食感に
悪影響を与えるという問題があった。一方、透明感を出
すために油脂を配合しないと水との混合攪拌時に起泡す
ると云う問題があった。However, these proposed cold water-soluble gelatins have a problem that they have insufficient solubility in cold water, and it is difficult to obtain transparency due to the addition of fats and oils, which adversely affects the taste and texture. there were. On the other hand, there is a problem that when oil and fat are not blended in order to give a transparent feeling, foaming occurs during mixing and stirring with water.
【０００４】[0004]
【発明が解決しようとする課題】そこで、本発明者は冷
水による溶解の際の起泡問題を解消し、しかも透明で食
味・食感のよいゼリー食品を提供すべく鋭意研究を重ね
た結果、水可溶性ゼラチンにオレイン酸モノグリセライ
ド、オレイン酸ジグリセライド、プロピレングリコール
オレイン酸エステルから選ばれる１種以上の乳化剤を添
加配合すれば、極めて良い結果が得られることを見い出
し、本発明を完成した。Therefore, the present inventors have conducted intensive studies to solve the problem of foaming when dissolved in cold water, and to provide a transparent jelly food having a good taste and texture. It has been found that extremely good results can be obtained by adding and blending one or more emulsifiers selected from oleic acid monoglyceride, oleic acid diglyceride and propylene glycol oleic acid ester to water-soluble gelatin, and completed the present invention.
【０００５】[0005]
【課題を解決するための手段】すなわち、本発明はオレ
イン酸モノグリセライド、オレイン酸ジグリセライド、
プロピレングリコールオレイン酸エステルの何れか１種
又は２種以上を含有することを特徴とする水可溶性ゼラ
チン組成物である。That is, the present invention is directed to oleic acid monoglyceride, oleic acid diglyceride,
A water-soluble gelatin composition comprising any one kind or two or more kinds of propylene glycol oleic acid ester.
【０００６】本発明に於て、オレイン酸モノグリセライ
ド、オレイン酸ジグリセライド、プロピレングリコール
オレイン酸エステルの何れか１種又は２種以上の含有量
としては全組成物中０．１〜０．７５重量％、特に０．
２〜０．５重量％が良い結果を与える。含有量がこれ未
満の場合には消泡作用が少なく、またこれを超える場合
には苦味が生じ、食味・食感時に好ましくない。In the present invention, the content of any one or more of oleic acid monoglyceride, oleic acid diglyceride, and propylene glycol oleic acid ester is 0.1 to 0.75% by weight in the total composition, Especially 0.
2-0.5% by weight gives good results. If the content is less than this range, the defoaming effect is small, and if it exceeds this range, bitterness occurs, which is not preferable in terms of taste and texture.
【０００７】本発明組成物は、水可溶性ゼラチン及び前
記乳化剤を主成分とするものであるが、他の組成分とし
ては、ゼリー食品に一般に用いられる糖、香料、増粘
剤、調味料等が適宜添加配合される。本発明で使用され
る水可溶性ゼラチンは、一般に市販されているものでよ
く、特に限定されない。The composition of the present invention is mainly composed of water-soluble gelatin and the above-mentioned emulsifier, but other components include sugars, flavors, thickeners, seasonings and the like generally used in jelly foods. Appropriately added and blended. The water-soluble gelatin used in the present invention may be any commercially available one and is not particularly limited.
【０００８】[0008]
【実施例】以下実施例を挙げて本発明を更に説明する。The present invention will be further described with reference to the following examples.
【０００９】実施例１〜３ 下記表１に示した原材料を添加混合してそれぞれオレン
ジゼリーミックス（実施例１）、アップルゼリーミック
ス（実施例２）及びいちごゼリーミックス（実施例３）
を得た。得られた各ミックス８０ｇに水３５０mlを加
え、１分間ホイッパーで攪拌してゼリー液を調合したと
ころ、泡は３５〜４５秒後に消失し、ゲルの状態も泡の
残らない透明なものとなり、また食味・食感も良好であ
った。Examples 1 to 3 The raw materials shown in the following Table 1 were added and mixed to obtain orange jelly mix (Example 1), apple jelly mix (Example 2) and strawberry jelly mix (Example 3), respectively.
Got When 350 g of water was added to 80 g of each mix thus obtained and the mixture was mixed with a whipper for 1 minute to prepare a jelly solution, the bubbles disappeared after 35 to 45 seconds, and the gel state became transparent without any bubbles. The taste and texture were also good.
【００１０】[0010]
【表１】 [Table 1]
【００１１】試験例１ 水可溶性ゼラチン〔太陽化学株式会社製「ネオソフトＧ
Ｅ８２」（商品名）〕１２重量部、グラニュー糖８８重
量部を混合して１００重量部とし、この混合物と下記表
２に示した量のプロピレングリコールオレイン酸エステ
ル（ＨＬＢ３．４）を混合して１００ｇになるように
し、それぞれゼリーミックスを得た。得られた各ゼリー
ミックス８０ｇに水３５０mlを加え、１分間ホイッパー
で攪拌してゼリー液を調合し、攪拌後泡が消失するまで
の時間、ゲルの状態及び食味を比較試験した。その結果
は下記表３の通りであった。Test Example 1 Water-soluble gelatin ["Neosoft G" manufactured by Taiyo Kagaku Co., Ltd.
E82 "(brand name)] 12 parts by weight and 88 parts by weight of granulated sugar are mixed to make 100 parts by weight, and this mixture is mixed with the amounts of propylene glycol oleic acid ester (HLB3.4) shown in Table 2 below. It was made to be 100 g, and each jelly mix was obtained. To 80 g of each jelly mix obtained, 350 ml of water was added, and the mixture was stirred for 1 minute with a whipper to prepare a jelly solution, and after the stirring, the time until the disappearance of bubbles, the gel state and the taste were compared and tested. The results are shown in Table 3 below.
【００１２】[0012]
【表２】 [Table 2]
【００１３】[0013]
【表３】 [Table 3]
【００１４】試験例２ 下記表４に示した乳化剤を各０．２ｇ添加した以外は試
験例１と同様にしてそれぞれゼリーミックスを得た上、
ゼリー液を調合し、攪拌後泡が消失するまでの時間及び
ゲルの状態を比較試験した。その結果は下記表５の通り
であった。Test Example 2 Jelly mixes were obtained in the same manner as in Test Example 1 except that 0.2 g of each emulsifier shown in Table 4 below was added.
A jelly solution was prepared, and the time until the disappearance of bubbles after stirring and the state of gel were comparatively tested. The results are shown in Table 5 below.
【００１５】[0015]
【表４】 [Table 4]
【００１６】[0016]
【表５】 [Table 5]
【００１７】[0017]
【発明の効果】本発明ゼラチン組成物を用いれば、冷水
で溶解しても生じた泡は極く短時間で消失し、しかも得
られるゲルの状態も透明なものとなり、また食味・食感
も良好であるため、透明性に優れたゼリー食品を極めて
手軽に提供することができる。When the gelatin composition of the present invention is used, even if dissolved in cold water, the bubbles generated disappear in a very short time, and the gel state obtained becomes transparent, and the taste and texture are also improved. Since it is good, a jelly food excellent in transparency can be provided very easily.
【手続補正書】[Procedure amendment]
【提出日】平成６年５月１６日[Submission date] May 16, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】請求項２[Name of item to be corrected] Claim 2
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
Claims (2)
酸ジグリセライド、プロピレングリコールオレイン酸エ
ステルの何れか１種又は２種以上を含有することを特徴
とする水可溶性ゼラチン組成物。1. A water-soluble gelatin composition comprising any one or more of oleic acid monoglyceride, oleic acid diglyceride and propylene glycol oleic acid ester.
酸ジグリセライド、プロピレングリコールオイレン酸エ
ステルの何れか１種又は２種以上の含有量が０．１〜
０．７５重量％である請求項１記載の水可溶性ゼラチン
組成物。2. The content of one or more of oleic acid monoglyceride, oleic acid diglyceride and propylene glycol oleic acid ester is 0.1 to 0.1.
The water-soluble gelatin composition according to claim 1, which is 0.75% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06097694A JP3410541B2 (en) | 1994-03-30 | 1994-03-30 | Water soluble gelatin composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06097694A JP3410541B2 (en) | 1994-03-30 | 1994-03-30 | Water soluble gelatin composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07264996A true JPH07264996A (en) | 1995-10-17 |
| JP3410541B2 JP3410541B2 (en) | 2003-05-26 |
Family
ID=13157973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06097694A Expired - Fee Related JP3410541B2 (en) | 1994-03-30 | 1994-03-30 | Water soluble gelatin composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3410541B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008245611A (en) * | 2007-03-30 | 2008-10-16 | Sanei Gen Ffi Inc | Gel composition and application of the same |
-
1994
- 1994-03-30 JP JP06097694A patent/JP3410541B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008245611A (en) * | 2007-03-30 | 2008-10-16 | Sanei Gen Ffi Inc | Gel composition and application of the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3410541B2 (en) | 2003-05-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3219779A1 (en) | Powdered oil/fat, food/beverage including powdered oil/fat, and method for producing powdered oil/fat | |
| JPS5948414A (en) | Water-soluble preparation of vitamin e | |
| JPS60183031A (en) | Preparation of w/o/w type composite emulsion | |
| US4049831A (en) | Novel composition containing fats or oils and method for manufacturing same | |
| JP3024428B2 (en) | Foamable emulsified fat composition | |
| JP3410541B2 (en) | Water soluble gelatin composition | |
| US3681086A (en) | Process for making jams and jellies | |
| JPS6239008B2 (en) | ||
| JPS59173131A (en) | Preparation of w/o/w type compound emulsion | |
| JPH04360662A (en) | Production of horseradish paste | |
| JP3368842B2 (en) | High oil content oil-in-water emulsion and process for producing the same | |
| JPH0739310A (en) | Production of soft candy | |
| JPH10136940A (en) | Production of liquid nutritious food | |
| KR20210086224A (en) | Novel caramel from Black colored garlic extract and preparation method | |
| JP7140663B2 (en) | Freeze-dried instant soups | |
| JPH0550250B2 (en) | ||
| JP2003049190A (en) | Powdered fat containing new highly-branched cyclic dextrin, method for producing the same, and food and drink given by utilizing the same | |
| US883930A (en) | Food product and method of making the same. | |
| JPS59216628A (en) | Double emulsified oil and fat composition | |
| JPS6317656A (en) | Production of solid food | |
| JPS62253337A (en) | Frothable fluid oil and fat composition for cake | |
| JPH0683642B2 (en) | Spread manufacturing method | |
| SU1741740A1 (en) | Mayonnaise | |
| JPS58175428A (en) | Emulsified oil and fat composition | |
| JPS60102137A (en) | Synthetic milk and synthetic condensed milk and their production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090320 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090320 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100320 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110320 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120320 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120320 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130320 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140320 Year of fee payment: 11 |
|
| LAPS | Cancellation because of no payment of annual fees |