JPH0731387A - Preparation of jelly-containing food and drink and food and drink containing jelly - Google Patents

Abstract

PURPOSE:To form and disperse small jelly particles in a food and drink raw material liquid without adding a large amount of metallic ion by adding a gelatinizing agent composed mainly of an LM pectin having a specific esterification degree of a jelly liquid and charging the mixture into a liquid raw material for food and drink. CONSTITUTION:A gelatinizing agent composed mainly of an LM pectin having an esterification degree of <=10% is added to a jelly liquid in an amount of 0.1-5wt.% and the mixture is charged into a food and drink raw material liquid such as fruit juice. The jelly liquid is easily gelatinized to form small jelly particles dispersed in the food or drink. A food or drink containing small particles or blocks of jelly in dispersed state can be prepared by this process.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a jelly-containing food or drink product and a jelly-containing food or drink product. More specifically, for example, a beverage having a texture close to that of a fruit juice or a fruit juice drink mixed with fiber is used. A method for producing a food or drink containing small particles or lumps of jelly dispersed therein, as in the case of obtaining by adding a jelly resembling the above to a beverage, and food or drink produced by such a method Is.

[0002]

2. Description of the Related Art A fruit juice drink mixed with pulp or fiber has a high commercial value because it has a unique and desirable texture or throat sensation. In addition, dessert confectionery in which the same pulp and fibers as described above are mixed in jelly is also known. However, there are various problems in using fruits and fibers of real fruits. Specifically, there is a risk that foreign matter (peels, seeds, etc.) will be mixed in during the fruit processing step, and this foreign matter is likely to remain mixed in the final product. In addition, fruits are natural products, and the seasons, production areas, and varieties are diverse, and there are quantitative restrictions to secure pulp and fibers of good quality above a certain level, resulting in high cost. There was also such a problem.

Therefore, it is proposed that a small mass of jelly formed into a shape close to pulp and fibers is mixed with a beverage so as to give a texture similar to that of a juice drink containing pulp and fibers. Has been done. In the case of jelly confectionery, a method has been proposed in which a raw material liquid for jelly confectionery is mixed with the same jelly lump as described above, and then the raw material liquid is gelled. In order to obtain jelly small pieces used for such a method, a method of cutting the pre-manufactured jelly into fine dice with a cutting machine, etc., or stirring with a mixer etc. to divide it into irregular shapes is adopted. Has been done.

However, in the above method, there are three steps: a step of producing jelly in advance, a step of processing this jelly into small jelly pieces, and a step of adding the obtained jelly small pieces to a beverage or the like.
There is a problem that the process is required, the manufacturing is troublesome and the cost is high. Also, when using real fruits,
The granular unit of pulp, so-called "sano" shape remains, and the presence of this sauno is not only an appearance feature but also a factor giving a unique texture. The mechanically cut jelly had a completely different look and texture from the seaweed.

As a method for solving such a problem, L
A method has been proposed in which a solution of a gelling agent, such as M-pectin or alginic acid, which causes jelly formation by reaction with a metal ion is dropped into a liquid to which a metal ion has been added. In this method, the gelling agent solution reacts with the metal ions in the dropped liquid to form jelly.

In the above method, the production and the division of the jelly can be performed in the same step, so that the production efficiency is increased and the cost is reduced. Also, by adjusting the dropping conditions of the gelling agent solution, jelly nodules of various shapes can be obtained, and jelly particles of complicated or curved shape that cannot be obtained by mechanical cutting methods etc. A lump is also obtained. In particular, the shape when the gelling agent solution is dropped is the above-mentioned "sanou".
In terms of appearance and texture, a product very similar to the one using natural pulp is easily obtained. Further, as the liquid to which the metal ions are added, if a beverage to which the metal ions are added is used, all the steps of producing and dividing the jelly in the conventional method, and further adding the jelly to the beverage are once performed. This is a very effective method for improving productivity and reducing costs.

[0007]

However, in the above-mentioned conventional method for producing a jelly-containing food or drink utilizing the reaction between the gelling agent and the metal ion, the produced food or drink contains a large amount of metal ions. Therefore, there is a problem in that the flavor of the food or drink is impaired or the food or drink changes with time due to the large amount of metal ions.

This is because in order to gel the gelling agent solution in the raw material liquid for food and drink, it is necessary to cause gelation before the dropped gelling agent solution is mixed with the raw material liquid for food and drink. There is. For that purpose, it is necessary to cause a large amount of metal ions to be contained in the raw material liquid for food and drink so as to cause the reaction with the gelling agent solution to occur rapidly. However, if a large amount of a metal ion different from a food component is added to the food / beverage raw material liquid, a large amount of metal ions will be contained in the finally produced food / beverage product. The flavor will be greatly impaired. When a large amount of metal ions and other components contained in food and drink cause a reaction or an interaction with time, the food or drink is provided for distribution,
The quality of food and drink may deteriorate while the consumer purchases and stores it.

Another problem is that when food and drink containing the jelly formed by the above-mentioned method is subjected to heat sterilization for distribution and sale, the jelly tends to collapse. By contacting the metal ions added to the food / beverage raw material liquid with the gelling agent solution, the jelly quickly formed into a gel is weak to heat, and the jelly easily collapses even in the usual heat sterilization applied in food production. It ends up. When a large amount of metal ions are added to the raw material liquid for food and drink, a jelly relatively resistant to heat is formed. However, in this case, the deterioration of the flavor of the food and drink due to the metal ions becomes more serious.

Therefore, an object of the present invention is to easily prepare a jelly having a desired shape without adding a large amount of metal ions to the raw material liquid for food and drink in the method for producing food and drink containing jelly as described above. In addition, even if the obtained jelly-containing food or drink is sterilized by heating, a method for producing a jelly-containing food or drink that does not cause the jelly to collapse, and a jelly-containing food or drink with good quality performance obtained by such a method. To provide goods.

[0011]

A method for producing a jelly-containing food or drink product according to the present invention, which solves the above-mentioned problems, is a jelly containing a gelling agent containing LM pectin having a degree of esterification of 10% or less as a main component. By injecting the liquid into the raw material liquid for food and drink, the jelly liquid is gelated to form jelly bodies in the raw material liquid for food and drink.

[0012] LM pectin is a material conventionally used as a gelling agent, a thickener, etc. in the technical field of manufacturing various foods and drinks. Conventionally commonly used LM pectin has an esterification degree (hereinafter abbreviated as DE) of 20 to 5.
Although it is in the range of about 0%, in the present invention, especially DE10
% Or less is used. The lower the DE value, the better the effects of the present invention can be exhibited.
Is a preferable range.

As a gelling agent, LM with a DE of 10% or less
Pectin alone may be used, or other gelling agent may be used in combination as long as the action and effect of the present invention are not impaired. That is, it suffices that the LM pectin having a DE of 10% or less fulfills the function as a gelling agent for gelling the jelly liquid. As a gelling agent to be used in combination, in addition to ordinary LM pectin with high DE, HM pectin, alginic acid and its salts, gums such as gellan gum, locust bean gum, xanthan gum, guar gum, etc. are used in ordinary food production. Gelling agents can be used. However, of these gelling agents, materials that do not cause gelation unless a large amount of metal ions are used, use only a relatively small amount, or have a purpose other than gelling function, such as viscosity adjustment. Will be used as. By adding the gelling agent as described above, it is possible to improve the physical properties of the formed jelly bodies, and to give a texture similar to that of natural pulp and fiber. Also, the viscosity of jelly liquid can be adjusted by adding gums,
As a result, it becomes possible to freely adjust the size and shape of the jelly bodies when the jelly bodies are dispersed and formed in the raw material liquid for food and drink.

In the jelly solution, in addition to a gelling agent containing LM pectin having a DE of 10% or less as a main component, various compounding ingredients used in ordinary jelly production, such as materials for imparting taste, scent or color to jelly, or Additives can be included. However, the jelly solution does not contain a component that gels LM pectin having a DE of 10% or less. Ordinary jelly manufacturing conditions are applied to the blending ratios and concentrations of various blending components including the gelling agent. However, in the jelly solution, D
It is preferable that the LM pectin with E10% or less is contained at about 0.1 to 5% by weight.

The raw material liquid for food and drink is a liquid in which various materials are blended according to the food and drink to be produced such as beverages and jelly for dessert. This raw material liquid contains all the ingredients necessary for the final product, and when the formation of the jelly bodies by the dropping of the jelly liquid is completed, the final food and drink can be obtained, and at this stage The raw material liquid may contain only some of the blending components, and after the formation of the jelly bodies, further necessary blending components may be added. Ingredients of the raw material liquid include fruit juice, sugar, flavors, colorants, seasonings and the like.

In the present invention, it is necessary that the raw material liquid contains at least one component having a function of gelling LM pectin having a DE of 10% or less. Components having such an action include so-called palatability components such as fruit juice, dairy products, coffee, tea and cocoa. Therefore, a raw material liquid for producing ordinary foods and drinks usually contains a component having a gelation action for LM pectin having a DE of 10% or less, and it is not necessary to use a special additive. The fruit juice preferably contains a component having a high function of gelling LM pectin having a DE of 10% or less. Specifically, oranges and apples,
Juice obtained from grapefruit etc. can be used.
It is also possible to use multiple kinds of juice together.

In addition, a relatively small amount of an additive containing a metal ion such as Ca ion may be added to the raw material liquid within a range that does not impair the taste of food and drink and does not impair the object of the present invention. it can. When a jelly food is produced as a food or drink, a gelling agent may be included.
The gelling agent added to this raw material liquid does not contain LM pectin having a DE of 10% or less.

In order to produce jelly bodies by adding the jelly solution to the above-mentioned food and drink raw material liquid, the food and drink raw material liquid is kept at a temperature lower than the gelling temperature of the jelly liquid. , The jelly solution is intermittently dropped into the raw material solution, or the jelly solution is continuously dropped while stirring the raw material solution,
The raw material liquid and the jelly liquid may be combined and then stirred until the two do not mix completely. Depending on how the jelly solution is added, the shape of the jelly solution when it gels changes, and the shape and size of the resulting jelly body change. Therefore, it is preferable to set the conditions for adding the jelly liquid according to the intended jelly-containing food and drink. The formed jelly bodies can have a spherical shape, a scallop shape, a string shape, a fibrous shape or other shapes. The jelly body obtained by gelling the jelly solution may be further finely divided by being stirred with the food / beverage raw material liquid, and the final shape of the jelly body may be determined. Multiple types of jelly bodies with different tastes and shapes can be included by adding multiple types of jelly liquid to the raw material liquid for food and drink at the same time or after a certain period of time It is also possible to obtain the food and drink that has been prepared.

The raw material liquid for food and drink in which the jelly bodies are formed is
After that, various processing steps and packaging steps necessary for usual food and drink production are performed to obtain a final food and drink product. As such a post-process, any treatment condition can be adopted as long as the formed jelly bodies are not damaged. A heat sterilization process is necessary for food and drink to be distributed and sold. In the heat sterilization step, if the heating is usually performed at 65 to 140 ° C. for several seconds to 60 minutes, the desired heat sterilization effect can be achieved without damaging the jelly bodies.

[0020]

[Function] LM pectin having a DE of 10% or less is more likely to cause gelation than conventional LM pectin. Therefore, a gelling agent solution containing LM pectin with a DE of 10% or less can be used as a raw material liquid for food or drink containing fruit juice or the like without adding metal ions such as Ca to the raw material liquid for food or drink. Just by adding, gelation is easily performed and dispersion of jelly bodies is performed. It is considered that this is because some components contained in food and drink materials such as fruit juice have a function of gelling LM pectin having a DE of 10% or less. However, using the same food and drink raw material liquid, the normal L with a high DE value
The action of M-pectin cannot form the desired jelly body.

Therefore, as long as the raw material liquid for food and drink contains fruit juice, which is a raw material for food and drink, it is aimed quickly and satisfactorily without adding a particularly large amount of metal ions. It is possible to form jelly bodies.
Unless a large amount of metal ion is added, the flavor of food or drink is not impaired. Further, since the fruit juice and the like are the materials themselves that make up the food or drink, they do not impair the flavor of the food or drink.

The above-mentioned jelly bodies that are gelled and dispersed by the action of LM pectin having a DE of 10% or less have higher heat resistance than conventional gelled gels such as LM pectin, and ordinary foods. The jelly does not collapse even when exposed to the high heat of heat sterilization in production. Since it is not necessary to add an extra metal ion in order to enhance the heat resistance against heat sterilization, there is no fear that the flavor of food or drink will be impaired by the addition of the metal ion. Furthermore, this jelly body has a superior texture as compared with the conventional jelly obtained by gelating LM pectin. Specifically, it is possible to express a texture having a strong strength and a texture close to that of the fiber of natural pulp.

[0023]

EXAMPLES Jelly-containing foods and drinks were produced by the method of the present invention and conventional methods, and their performances were evaluated. -Example 1- [Solution A (jelly solution)] 128 g of sugar and LM of DE 5%
16 g of pectin was mixed in a powder form, 1464 g of water was added thereto, and the mixture was heated and dissolved at 70 ° C., cooled to 20 ° C., and weight-corrected with water to obtain 1600 g of solution A.

[Solution B (Food and Beverage Raw Material Liquid)] Sugar 112
g, 5 times concentrated transparent apple juice 400 g, citric acid 10
g, sodium citrate 2g, flavoring 8g, water 1868
g was mixed and dissolved to obtain 2400 g of solution B. Solution B
While stirring, the solution A was continuously added dropwise to the solution B.
As a result, 4000 g of a beverage stock solution in which a large number of fine fibrous jelly bodies were dispersed and formed was obtained. This beverage stock solution was sterilized by heating at 95 ° C. for 30 seconds using a tube heat exchanger, and then hot packed in a glass bottle to obtain a beverage product.

When the obtained beverage product was actually drank and evaluated, it was as if it contained grated apple and had a fibrous feeling and a good flavor. -Example 2- [Solution A (jelly solution)] Sugar 128 g, DE 5% LM
Pectin 8g and sodium alginate 8g were mixed in powder, and water 1464g was added to this and dissolved by heating at 70 ° C. After cooling this to 20 ° C, the weight was corrected with water to obtain 1600g of solution A. .

[Solution B (raw material liquid for food and drink)] Sugar 192
g, 6-fold concentrated grapefruit juice 200 g, citric acid 10 g, sodium citrate 1 g, flavoring 8 g, water 19
89 g was mixed and dissolved to obtain 2400 g of solution B. The solution A was continuously added dropwise to the solution B while stirring the solution B. As a result, 4000 g of a beverage stock solution in which a large number of salmon-like jelly bodies were dispersed and formed was obtained. This beverage stock solution was sterilized by heating at 95 ° C. for 30 seconds using a tube heat exchanger, and then hot packed in a glass bottle to obtain a beverage product.

When the obtained beverage product was actually drunk and evaluated, it was a flavorful beverage having a pulpy sensation as if it contained grapefruit agate. -Example 3- [Solution A (jelly solution)] Sugar 128 g, DE 5% LM
Pectin 8g and sodium alginate 8g were mixed in powder, and water 1464g was added to this and dissolved by heating at 70 ° C. After cooling this to 20 ° C, the weight was corrected with water to obtain 1600g of solution A. .

[Solution B (raw material liquid for food and drink)] HM pectin (24 g) and sugar (318 g) were powder-mixed, and water (1836) was added thereto.
g was added, the mixture was heated and dissolved at 70 ° C., and cooled to 20 ° C.
To this, fermented milk (non-fat milk solid content 16%) 1155 g, 5
240g of double concentrated grapefruit juice, 15g of lactic acid and 12g of fragrance are mixed and dissolved, and the weight is adjusted to 3600g with water,
Further homogenize treatment (1500 kg / cm ² )
2400 g of solution B was obtained.

While the solution B was being stirred, the solution A was continuously added dropwise to the solution B. As a result, 4000 g of a beverage stock solution in which a large number of salmon-like jelly bodies were dispersed and formed was obtained. Using a tube type heat exchanger,
After heat sterilization at 5 ° C. for 30 seconds, a glass bottle was hot-pack filled to obtain a beverage product. When the obtained beverage product was actually drunk and evaluated, the same high evaluation as in Example 2 was obtained.

Example 4- [Solution A (jelly solution)] 256 g of sugar, LM of DE 5%
Pectin (12 g) and xanthan gum (4 g) were mixed in powder, and 1328 g of water was added to the mixture, which was heated and dissolved at 70 ° C., cooled to 60 ° C., and weight-corrected with water to give 160
0 g of solution A was obtained.

[Solution B (Food and Beverage Raw Material Liquid)] Sugar 344
g, carrageenan 12g, locust bean gum 12
g, and potassium chloride 4g are mixed in powder, and water 1750 is added here.
After g was added and mixed and dispersed, it was heated and dissolved at 85 ° C. 240 g of 5-fold concentrated transparent apple juice, 12 g of citric acid, 10 g of sodium citrate, and 16 g of flavoring agent were mixed therein, and the weight was corrected with water to obtain 2400 g of solution B.
This was kept warm at 60 ° C.

While stirring the solution B, the solution A was continuously added dropwise to the solution B. As a result, the undiluted solution for jelly production 4000 in which many fine fibrous jelly particles are dispersed and formed.
g was obtained. This stock solution for producing jelly was filled in a jelly cup and sealed, and then heat sterilization was performed in a warm water tank at 85 ° C. for 30 minutes. Then, it cooled and the apple jelly product was obtained.

When the obtained jelly product was actually eaten and evaluated, it was as if it contained grated apple, and it was a good-flavored jelly. -Examples 5-8-In Examples 1-4, LM pectin of DE5% is DE.
Beverage products or apple jelly products were obtained through the same steps as in the respective examples except that 10% LM pectin was replaced.

When each of the obtained foods and drinks was actually eaten and evaluated, the same excellent evaluation as in Examples 1 to 4 was obtained. -Comparative Examples 1 to 4 In Examples 1 to 4, DE 5% LM pectin was added to DE.
Beverage products or apple jelly products were obtained through the same steps as in the respective examples except that 25% LM pectin was replaced.

However, the jelly bodies formed when the solution A was added to the solution B were different from those in Examples 1 to 4 above.
Much less. After heat sterilization,
The formed jelly bodies had also dissolved. When each of the obtained foods and drinks was actually eaten and evaluated, no pulpiness or fiber feeling was felt at all.

[0036]

As described above, the method for producing a jelly-containing food or drink product according to the present invention and the jelly-containing food or drink product contain LM pectin having a DE of 10% or less contained in the jelly liquid, and fruit juice contained in the raw material liquid for food or drink product. By interacting with, the jelly liquid can be gelled, and the jelly bodies can be dispersed and formed in the food and drink raw material liquid, so it is not necessary to add a large amount of metal ions to the food and drink raw material liquid. . Moreover, the jelly bodies formed in this way do not collapse even when exposed to the high heat associated with heat sterilization in a later step.

As compared with the prior art, the addition of a large amount of metal ions is not necessary, so that the flavor of foods and drinks is remarkably improved and the commercial value can be greatly enhanced.

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Claims (3)

[Claims] 1. A jelly solution in a raw material liquid for food or drink by adding a jelly liquid containing a gelling agent containing LM pectin as a main component with an esterification degree of 10% or less to the raw material liquid for food or drink. A method for producing a jelly-containing food or drink, which comprises gelling and forming jelly bodies by dispersion. 2. The method according to claim 1, wherein the raw material liquid for food and drink is a raw material liquid for food and drink containing at least one component selected from the group consisting of fruit juice, dairy products, coffee, tea and cocoa. Method for producing contained food and drink. 3. A large number of jelly bodies, which are produced by the method according to claim 1 or 2 and are gelled with a gelling agent containing LM pectin as a main component and having a degree of esterification of 10% or less, are dispersed in food and drink. Food and drink containing jelly contained in