JPH08116890A - Soluble pectin and production of instant dessert mix using the same - Google Patents

Abstract

PURPOSE: To obtain soluble pectin powder dissolving at a low temperature, having excellent solubility, by adding an excipient soluble in cold water to LM pectin dissolved in heated water and drying. CONSTITUTION: LM pectin is dissolved in water heated to 70-90 deg.C to give a solution of LM pectin, which is mixed with an excipient (dextrin) dispersible/ soluble in cold water and dried. The weight ratio of LM pectin and the excipient soluble in cold water calculated as the solid content is preferably 1:(1-4) and the total concentration of both the components is preferably about 10wt.% in the case of spray drying. The prepared soluble pectin powder is mixed with sugar, an acidic seasoning, spice, etc., to give an instant dessert mix. The instant dessert mix is readily soluble in water at 30-40 deg.C and the solution is readily gelatinized by blending with a dairy product.

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 soluble pectin, and a method for producing an instant dessert mix which uses the soluble pectin and gels only when a dairy product is mixed with a solution.

[0002]

2. Description of the Related Art Conventionally, gelatin and carrageenan have been used as gelling agents for instant dessert mixes. However, in order to dissolve gelatin and carrageenan, hot water must be used, and moreover, it must be mixed with powdered sugar etc. in advance so that it does not become a lump when it is dissolved, and then dispersed in hot water, which is very troublesome. It was a thing. Various attempts have been made to improve the solubility of gelatin so that it can be easily dissolved. That is, for example, Japanese Patent Application No. 57-27178 proposes a method in which a gelatin solution is spray-dried to obtain cold water-soluble powder, and a starch hydrolyzate having a DE of 59 or more is added to the gelatin solution to adjust the pH to around 6.5. Has been done.

[0003]

However, although desserts using gelatin are crisp and suitable for desserts such as fruit jelly, they are not suitable for desserts containing dairy products such as bavarois and mousse. It was too crunchy and not suitable, and there was a demand for something that was a bit more flexible. Pectin is known as a gelling agent suitable for such products. Pectin must be dissolved in water by heating to a temperature of about 80 to 90 ° C. with stirring so as not to cause lumps. Not only is it time-consuming, but the solution once heated must be cooled to solidify,
It took time to make.

[0004]

SUMMARY OF THE INVENTION The inventors of the present invention have
The inventors have found that a powder having good solubility is obtained when dried by adding a cold water-soluble excipient that disperses and dissolves the dissolved LM pectin in cold water, and this powder dissolves at a low temperature, thus completing the present invention.

That is, the present invention disperses LM pectin in cold water in an LM pectin solution obtained by dissolving LM pectin in heated water.
The present invention relates to a method for producing soluble pectin in which a soluble cold water soluble excipient is added and then dried.

To carry out the present invention, LM pectin is first dissolved in water to give an LM pectin solution. LM pectin does not dissolve unless heated to a high temperature, so disperse it in water and heat it with stirring to prevent lumps from occurring
Melt at 0 ° C. to obtain an LM pectin solution. This LM
An excipient that is dispersed and dissolved in cold water is dispersed and dissolved in the pectin solution. Such excipients include dextrin, starch,
It is possible to use one or two or more selected from starch hydrolysates and microcrystalline cellulose. The ratio of the LM pectin and the cold water-soluble excipient in the LM pectin solution to which the cold water-soluble excipient is added is preferably 1: 1 to 4 by weight ratio converted into solid content. If the amount of the excipient is small, the solubility in the instant dessert may be deteriorated, and if the amount is large, the taste in the dessert may be adversely affected.

If the concentration of the pectin solution to which the cold water-soluble excipient is added is high, the pectin solution may become agglomerate at the outlet of the nozzle without being powdered when spray-dried. Not only does it worsen, but when the obtained powder is dissolved, it may float on the water surface and become lumpy, so when spray drying, the total concentration of both is preferably 5 to 15%, that is, around 10%. . When the drying is performed by freeze-drying, it can be performed even if the concentration is higher than this.

To dry the pectin solution to which a cold water-soluble excipient has been added, spray drying is preferable, but freeze drying may also be used. When freeze-drying, a pectin solution that is thicker than spray-drying can be used. If necessary, foaming and aeration are performed, and then freezing and drying. The spray-dried product is used as it is, and the freeze-dried dried product is pulverized if necessary, and if necessary, sieved to obtain soluble pectin. This soluble pectin was easily dissolved without adding lumps by simply putting it in water at 30 to 40 ° C. and stirring it lightly.

The soluble pectin thus obtained is mixed with sugar, an acidulant, a fragrance and, if desired, powdered fruit juice and other flavoring ingredients to form an instant dessert mix. This instant dessert mix easily dissolves in water at about 30-40 ° C, and gelation starts easily simply by mixing this solution with chilled milk or other dairy products. was gotten. This dessert now has a soft texture like bavarois and mousse.

[0010]

EXAMPLES The present invention will now be described with reference to examples. Example 1 50 parts of LM pectin and 100 parts of dextrin were mixed,
After dispersing in 850 parts of water, heat with stirring to obtain 8
The solution was kept at 0 to 90 ° C. to be dissolved, and a cold water-soluble excipient was added to obtain a pectin solution. This pectin solution was spray-dried with a spray dryer having a hot air inlet temperature of 150 ° C. or higher to obtain powdery soluble pectin. The soluble pectin was easily dissolved when added to water at 30 to 40 ° C. and stirred gently.

Example 2 6 parts of the soluble pectin of Example 1, 30 parts of powdered sugar, 0.4 parts of acidulants (citric acid and sodium citrate) and 5.0 parts of powdered fruit juice were mixed to form an instant dessert mix. . 30-40 40g of this instant dessert mix
Add to 200 ml of water at ℃ and stir to dissolve easily, pH
The solution was 4.0 to 4.5. Then add 100 to this solution.
When ml of cold milk was added and stirred, it gelled and became a bavarois dessert. This dessert had a texture like Bavaroa and was very delicious.

Example 3 6 parts of the soluble pectin of Example 1, 30 parts of powdered sugar and 13 parts of powdered milk were mixed to prepare an instant dessert mix. 200 ml of water at 30 to 40 ° C. was added to 40.5 g of this instant dessert mix, and it was easily dissolved by stirring. Since gelation begins when the temperature is lowered, the dessert mold was filled and cooled in the refrigerator for 30 minutes to obtain a bavarois dessert. This dessert had a texture like Bavaroa and was very delicious.

Example 4 100 parts of LM pectin, 50 parts of dextrin, 25 parts of microcrystalline cellulose and 50 parts of sugar were mixed and dispersed in 775 parts of water, and then heated with stirring to 80 to 90 ° C.
While dissolving, a pectin solution containing a cold water-soluble excipient was added. This pectin solution was agitated with a whisk to make it lather, then frozen, and then freeze-dried, and the obtained dried product was pulverized to obtain soluble pectin. The soluble pectin was easily dissolved when added to water at 30 to 40 ° C. and stirred gently.

Example 5 5 parts of the soluble pectin of Example 4, 30 parts of powdered sugar and 0.3 part of acidulant (citric acid) were mixed to prepare an instant dessert mix. This instant dessert mix 45g 30 ~
It was easily dissolved when added to water at 40 ° C and stirred. When 100 ml of cold milk was added to this solution, it gelled and a mousse-like dessert was obtained. This dessert was very delicious with a mousse-like texture.

Example 6 5 parts of the soluble pectin of Example 4, 30 parts of powdered sugar and 15 parts of milk powder were mixed to prepare an instant dessert mix. 42g of this instant dessert mix and 2 to 30 ℃ water
It was easily dissolved by adding 00 ml and stirring. When the temperature of this solution decreased, gelation began, so a dessert mold was filled and cooled in a refrigerator for 30 minutes to obtain a mousse-style dessert. This dessert was very delicious with a mousse-like texture.

Claims (5)

[Claims] 1. An L prepared by dissolving LM pectin in heated water.
A method for producing soluble pectin, which comprises adding an excipient that is dispersed and dissolved in water to an M pectin solution and then drying. 2. The soluble composition according to claim 1, wherein the ratio of the weight of the LM pectin and the weight of the excipient that is dispersed and dissolved in water is 1: 1 to 4 in terms of solid content. Pectin manufacturing method. 3. An excipient that disperses and dissolves in water is selected from dextrin, starch, starch hydrolyzate, and microcrystalline cellulose.
The method for producing a soluble pectin according to claim 1 or 2, wherein the method is selected from two or more species. 4. The method for producing a soluble pectin according to claim 1, wherein the drying is spray drying or freeze drying. 5. L dissolved in heated water of LM pectin
An instant method in which a dairy product is gelated only by mixing a dairy product into the solution, which comprises adding an excipient that disperses and dissolves in water to the M pectin solution, and then mixing the dried soluble pectin with sugar, acidulant and flavor. How to make a dessert mix.