JPH08214796A - Gelatinous food and its production - Google Patents

Abstract

PURPOSE: To obtain a gelatinous food capable of supplying new flesh-like texture in good reproducibility and to provide a method for producing the food. CONSTITUTION: LM pectin as a first polymer as a gelatinizing agent is dispersed and dissolved in water. The solution is mixed with gum arabic powder as a second polymer containing metal ions together with granulated sugar, dispersed under stirring and optionally other component raw materials such as fruit juice to give a beverage jelly. A gelatinous film is formed on the surface of the swollen bulk of the gum arabic powder by water absorption and simultaneous elution of Ca ions from the gum arabic powder and reaction of the Ca ions with the pectin. The resultant material is stabilized as the swollen bulk by leaving the interior as an insoluble material as it is to provide new flesh-like texture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel food and a method for producing the same.

[0002]

2. Description of the Related Art Jelly as a dessert has been required to have various tastes and textures due to the recent diversification of food. By adding various juices and flesh and selecting the gelling agent to make jelly, a watery or sticky konjak-like texture is also produced. As an imitation of pulp-like texture, a method of defrosting the jelly to denature the jelly tissue, a method of making pulp texture by utilizing the ion reactivity of pectin, and the like are also adopted. Pectin (particularly LM pectin) jelly is a pulp-like tissue formed by adding a calcium solution to a dissolved pectin solution and reacting them.

[0003]

The conventional pectin-based jelly can be obtained by adding a calcium solution to cause a large amount of calcium ions to directly participate in the gelation reaction, so that the calcium solution is mixed with the pectin solution. There is a problem in that the reaction occurs from the beginning, the concentration of the calcium reaction in the pectin solution varies depending on the method of adding the calcium solution, the reaction is likely to be non-uniform, and reproducibility is lacking in obtaining the same texture.

An object of the present invention is to provide a gel-like food product which can obtain a new pulp-like texture with good reproducibility and a method for producing the same.

[0005]

DISCLOSURE OF THE INVENTION The present invention is a powder of a water-soluble second polymer containing a metal ion in a solution of a hydrophilic first polymer which reacts with a metal ion to form a gel. A gelled food product obtained by adding the above, wherein the swollen mass of the second polymer powder absorbed and swollen is caused by the reaction between the metal ions eluted from the second polymer powder and the first polymer. It is characterized in that it is surrounded by the generated gel to become an insoluble matter and is dispersed.

The method for producing a gelled food according to the present invention is
A water-soluble second polymer powder containing a metal ion is added to a solution of a hydrophilic first polymer that reacts with a metal ion to form a gel, and the second polymer powder absorbs water and swells. At the same time, metal ions are eluted from the second polymer powder, and a gel is formed on the surface of the swollen mass of the second polymer by reacting the eluted metal ions with the first polymer. It is characterized by doing.

[0007]

In the present invention, since the second polymer containing metal ions is added to the first polymer solution which is a gelling agent in a powder state which is a dried product, the water absorption of the second polymer powder is achieved. Swelling and dissolution of metal ions proceed simultaneously. The reaction between the first polymer and the eluted metal ions causes the second
A gel film is formed on the surface of the swollen mass of polymer powder. When this gel film grows to a certain extent, it reaches an equilibrium state in which the elution of metal ions stops, and the swollen mass is covered with the gel film and becomes an insoluble matter even if the inside is soluble. The insoluble matter in the swollen mass gives a new and fresh pulp-like texture that has never been seen before.
Further, according to the present invention, the metal ions contributing to the gelation reaction start to elute due to the water absorption of the second polymer powder and gradually increase. Therefore, a solution containing a large amount of metal ions from the beginning is used as in the conventional case. Compared with the case, the gelation reaction rate is slower as a whole, and therefore the reaction is uniform and the same texture can be obtained with good reproducibility.

[0008]

Embodiments of the present invention will be described below. Table 1 below
A pulp-like drink jelly was made using the raw materials shown in.

[0009]

[Table 1] LM pectin 0.3% Gum arabic 0.5% Fruit juice 20% Granulated sugar 10% Perfume 0.1%

LM pectin was dispersed and dissolved in water, and gum arabic powder mixed with granulated sugar was dispersed in the solution while stirring, and other raw materials for ingredients were further mixed. The obtained mixed solution was heated and filled into a container to prepare a drink jelly. It was confirmed that the obtained drink jelly had a new pulp-like texture.

If the difference in the jelly structure between this embodiment and the conventional method using the metal ion solution is imaged,
It becomes like FIG. 1 and FIG. FIG. 1 shows a case where Ca ⁺⁺ ions were directly added to a random solution of LM pectin by a calcium solution. At this time, molecules of pectin are cross-linked and gathered by the calcium reaction to form a fibrous form, whereby a pulp-like texture is obtained.

On the other hand, in the case of Examples, when gum arabic powder was added to the random solution of LM pectin, the gelation reaction on the surface of the swollen mass was caused by the water swelling of the gum arabic powder and the accompanying elution of Ca ions. It occurs strongly, the swollen mass is covered with a gel film, and eventually the reaction reaches an equilibrium state,
As shown in FIG. 2, the swollen mass covered with the gel film remains dispersed as the insoluble matter remains inside.

In the present invention, as the hydrophilic first polymer that reacts with metal ions to form a gel, a gelling agent that reacts with calcium or magnesium, such as sodium alginate and gellan gum, is used in addition to pectin. .

In the present invention, as the water-soluble second polymer containing a metal ion, in addition to gum arabic, xanthan gum, locust bean gum, silium seed gum, tara gum, guar gum, tamarind gum, tragacanth gum, pullulan, starch , Konjac mannan,
Thickeners such as CMC and carrageenan are used. In this case, the metal ion contained may be a metal ion contained as a natural product itself, such as gum arabic, or may be one which is later impregnated with these thickeners as a metal salt.

[0015]

As described above, according to the present invention, a solution of a hydrophilic first polymer which reacts with a metal ion to form a gel contains a water-soluble second polymer containing a metal ion. A powder of molecules is added to cause swelling of the second polymer powder due to water swelling, and at the same time, metal ions are eluted from the second polymer powder, and the eluted metal ions react with the first polymer. By forming a gel on the surface of the swollen mass of the second polymer, it is possible to reproducibly obtain a gelled food having a new pulp-like texture.

[Brief description of drawings]

FIG. 1 shows a jelly structure of a conventional gel food.

FIG. 2 shows a jelly structure of a gel food according to an embodiment of the present invention.

Claims (2)

[Claims] 1. A gelled food obtained by adding a powder of a water-soluble second polymer containing a metal ion to a solution of a hydrophilic first polymer which reacts with a metal ion to form a gel. The swelled mass of the second polymer powder absorbed and swollen is surrounded by a gel produced by the reaction between the metal ions eluted from the second polymer powder and the first polymer. A gel food characterized in that it is insoluble and dispersed. 2. A solution of a water-soluble second polymer containing a metal ion is added to a solution of a hydrophilic first polymer which reacts with a metal ion to form a gel, and the second high polymer is added. Simultaneously with the water-swelling of the molecular powder, metal ions are eluted from the second polymer powder, and the reaction between the eluted metal ions and the first polymer causes the surface of the swollen mass of the second polymer. A method for producing a gel-like food product, which comprises producing a gel in a portion.