JPH09206001A - Powder for foamed jelly and production of foamed jelly using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a powder capable of simply and manually producing a foamed jelly, enclosing many bubbles produced by foaming of a foaming ingredient in a jelly and preserving gaseous carbon dioxide in the bubbles for a long period and feeling a strong feeling of foaming in a mouth during the eating thereof at home and provide a simple method for producing the foamed jelly. SOLUTION: This powder for a foamed jelly comprises a foaming ingredient and thickening polysaccharides 3 containing carrageenan and locust bean gum at a weight ratio of the foaming ingredient to the thickening polysaccharides 3 set at 1:(0.6-2). Furthermore, the method for producing the foamed jelly is to regulate a solution 5 of the thickening polysaccharides 3 containing the carrageenan and locust bean gum to 30-55 deg.C, then bring the resultant regulated solution 5 of the thickening polysaccharides into contact with the foaming ingredient and enclose bubbles produced by foaming of the foaming ingredient in the solution 5 of the thickening polysaccharides.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides an effervescent jelly having a refreshing appearance in which a large number of air bubbles generated by foaming of a foaming component are included, and moreover, a strong effervescent feeling is felt during eating. Relates to a powder for effervescent jelly that can be easily handmade while observing the state of effervescence, and a method for producing an effervescent jelly using the same.

[0002]

2. Description of the Related Art Generally, as a jelly having an effervescent property, there is a refreshing gel-like food described in, for example, JP-A-1-222744. This gelled food is prepared by adding carbon dioxide or carbonated water at low temperature to a gelatinous aqueous solution containing carrageenan in gellan gum and sealing it in a container, and then heating the container together to generate carbon dioxide in the container to generate bubbles. It is produced, cooled and gelled to obtain a gelled food product containing air bubbles. However, this gelled food is heated at the time of production after mixing the aqueous colloidal solution and carbon dioxide gas. Due to this heating, carbon dioxide gas vigorously foams and at the same time escapes from the aqueous colloidal solution. In order to prevent this, in this method, a pressure-resistant and pressure-resistant closed container is used, and the colloidal aqueous solution and carbon dioxide gas are mixed therein. As described above, the gel-like food obtained by this method is industrially produced in a special closed container, and cannot be easily handmade by a consumer at home. Further, when the gelled food is stored for a long period of time, there is a problem that the foaming feeling is weak when eaten, or disappears at all.

Another method is disclosed in JP-A-62-2.
The manufacturing method of the aerated foodstuff described in 96851 is mentioned. In this method, a gelatinous material such as xanthan gum and a gelling material such as locust bean gum, a carbon dioxide generating substance such as sodium carbonate, an organic acid and water are mixed and left at room temperature to generate carbon dioxide. It is intended to increase the volume and to obtain a free-flowing instant shake drink. However, according to this method, the gelling material is not heated in the manufacturing process, so that gel strength is not imparted and a jelly dessert that maintains a certain shape cannot be obtained.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a large number of air bubbles generated by foaming of a foaming component in a jelly, and We provide a powder for effervescent jelly that can be easily handmade at home, and a method for producing an effervescent jelly using the same, in which the carbon dioxide gas in the bubbles is retained for a long time and a strong effervescent feeling is felt in the mouth during eating. There is.

[0005]

[Means for Solving the Problems] The above object is a foaming jelly powder containing a foaming component and a thickening polysaccharide, wherein the thickening polysaccharide contains carrageenan and locust bean gum. And, the weight ratio of the foaming component and the polysaccharide thickener is set to 1: 0.6 to 2, and contains a powder for effervescent jelly, and carrageenan and locust bean gum. Thickening polysaccharide solution to 35-55 ℃
It is achieved by the method for producing an effervescent jelly in which the foaming component is brought into contact with the foaming component and the bubbles generated by the foaming of the foaming component are included in the thickening polysaccharide solution.

That is, the present inventors have a large number of carbon dioxide gas bubbles inside and have a refreshing appearance, and at the time of eating, the bubbles pop out in the mouth and a strong foaming feeling is felt.
Further, as a jelly having an excellent shape-retaining property, an effervescent jelly powder which can be easily hand-made by a consumer himself at home without using a special container or a complicated method was examined. as a result,
It has been found that a desired effervescent jelly powder can be obtained by combining a specific thickening polysaccharide and a foaming component in a specific ratio. Furthermore, as a method for producing an effervescent jelly using the jelly powder, the specific thickening polysaccharide is once solubilized and kept at a specific temperature, and in a state where an appropriate viscosity is imparted, by contacting with a foaming component. It was found that the foaming component was sufficiently dissolved and foamed, and the bubbles of carbon dioxide gas generated thereby were contained in the viscous thickening polysaccharide and did not escape to the outside. As a result, they have found that an effervescent jelly can be easily prepared even in an open system without using a heat-resistant and pressure-resistant sealed container, and have reached the present invention.

Next, the present invention will be described in detail. The effervescent jelly powder of the present invention contains an effervescent component and a thickening polysaccharide.

First, the foaming component consists of sour powder and sodium hydrogen carbonate powder. Examples of the powdery acidulant include edible organic acids such as citric acid, tartaric acid, malic acid and fumaric acid, which may be used alone or in combination of two or more kinds. Tartaric acid is particularly preferable because it improves the stability of the foaming component over time. Further, in order to further improve the stability over time, these anhydrides may be used or granulated in advance.

The amount of the foaming component is preferably 0.6 to, based on the total weight of the foaming jelly (hereinafter referred to as "jelly").
It is desired that the content be 3.0% by weight (hereinafter referred to as "%"), and more preferably 0.8 to 1.5%. If it is less than 0.6%, the foaming power is too weak, and the proportion of the foamy structure (the structure formed by the aggregation of bubbles) is less than 20% of the total weight of the jelly, so that the appearance of the jelly is impaired and foaming occurs. The feeling tends to be lacking. On the other hand, if it exceeds 3.0%, the foaming power tends to be too strong, and the shape retention of the jelly tends to be weakened. Further, the ratio of the powdered acidulant to the sodium hydrogencarbonate powder is, by weight ratio, 0.65 to 1.
The setting of 2 is preferable in that good foaming is brought about.

The particle size of the foaming component is 10 in the case of powder.
It is desirable to make the particles finer than 0 mesh pass.
For granulation, preferably finer than 10 mesh pass,
More preferably, it is desirable to set the particles finer than 40 mesh pass. When the particle size is coarser than the above, a uniform foaming state may not be obtained when the foaming component and the thickening polysaccharide solution are contacted, or the foaming rate tends to be delayed.

The foaming component contains, as auxiliary materials, for example, sugars, metal salts, flavors, colorants, seasonings, fruit juices, vegetable juices, extracts, dairy products, various nutrients (proteins, dietary fibers,
Powders such as vitamins and minerals), starch or processed products thereof, oils and fats, foaming agents (gelatin, egg white, vegetable protein, etc.), stabilizers, emulsifiers, etc., or liquid substances may be added as necessary. In particular, the use of egg white powder is suitable in terms of retaining air bubbles. Further, as a pigment, it is preferable to add a natural pigment whose color tone changes with a change in pH, since it is possible to enjoy the state in which the color changes when the thickening polysaccharide solution is brought into contact with the foaming component. is there.

On the other hand, the thickening polysaccharide contains carrageenan and locust bean gum. These two components must be used in combination. If either one is missing, the desired jelly cannot be obtained. The ratio of the two components used is
Although not particularly limited, a locust bean gum of 0.1 to 0.5 relative to 1 carrageenan in a weight ratio is suitable in terms of uniform mixing of foaming components described below and jelly foam retention. The thickening polysaccharide is preferably 0.8 to 1.5% in the total weight of the jelly from the viewpoint of the texture of the effervescent jelly, the shape-retaining property, and the retention of bubbles. 0.8%
If it is less than the range, the ability of the jelly to retain bubbles is weakened, and the shape retention tends to be deteriorated. On the other hand, if it exceeds 1.5%, the gelling power of the thickening polysaccharide becomes too strong, and it tends to be difficult to uniformly mix the foaming components.

Carrageenan, which is mainly composed of alcohol-precipitation type kappa carrageenan, is suitable in terms of the ability of jelly to retain bubbles and the texture.

When gellan gum is used in combination as another thickening polysaccharide, it is preferable in terms of the moldability of jelly. The amount of gellan gum used was 0.
It may be about 2 to 0.3%.

The thickening polysaccharides may contain, as auxiliary materials, for example, sugars, metal salts, flavors, colorings, seasonings, fruit juices, vegetable juices, extracts, dairy products, various nutrients (proteins, dietary fibers, vitamins). , Minerals, etc.), starch or processed products thereof, oils and fats, foaming agents (gelatin, egg white, vegetable protein, etc.), stabilizers, emulsifiers, and other powders may be added as necessary. When these auxiliary materials are liquid, they may be granulated or powdered in advance.

The use of potassium salt as an auxiliary material is preferable from the viewpoint of improving the texture of jelly. The amount of potassium salt used may be about 0.02 to 0.1% in the total weight of the jelly.

In the present invention, the mixing ratio of the foaming component and the thickening polysaccharide is important. The ratio of the two is a weight ratio of foaming component: thickening polysaccharide = 1: 0.6 to 2. Preferably, foaming component: thickening polysaccharide = 1: 0.8 to 1.5. That is, when the ratio of the thickening polysaccharide to the foaming component 1 is less than 0.6, the foaming property becomes too strong and the irritation is too strong at the time of eating, and the jelly feeling is hardly felt. Also, with the passage of time, the foamy structure is reduced, the jelly is easily broken, and the elastic texture peculiar to the jelly is impaired. On the contrary, when the ratio of the thickening polysaccharide to the foaming component 1 exceeds 2, the foaming power is weakened and the foamy tissue is formed only in a very small part of the jelly, or the foaming feeling is almost felt at the time of eating. There are none.

When the effervescent jelly powder of the present invention is used as a product, it is preferable to store the effervescent component and the polysaccharide thickener in separate packages. Alternatively, among the foaming components, either the powdered acidulant or the sodium hydrogencarbonate powder may be contained in the same package as the thickening polysaccharide. The powder for effervescent jelly of the present invention is housed in a package and sold, and is suitably used when the consumer himself makes the effervescent jelly by hand at home.

Next, an effervescent jelly is produced, for example, as follows using the effervescent jelly powder. FIG. 1 shows an example of a method for producing the foamable jelly of the present invention, which will be described below.

First, the thickening polysaccharide is made into a solution. As the method, for example, as shown in FIG.
To prepare an aqueous medium (2) and a thickening polysaccharide (3)
And the mixture is appropriately stirred by using a jig (4) such as a spoon to dissolve the thickening polysaccharide (3) in the aqueous medium (2) to obtain the thickening polysaccharide solution (5). .

In addition to water, juice or the like may be used as the aqueous medium (2), or an aqueous solution in which a water-soluble powder raw material is dissolved may be used. Moreover, preferably, the aqueous medium (2) is adjusted to 70 to 90 ° C. and used, and the thickening polysaccharide (3) can be sufficiently dissolved. The amount of the aqueous medium (2) used may be appropriately set according to the blending amount of the thickening polysaccharide.

As the container (1), for example, a mold for confectionery may be used, or a ball, tea bowl, cup, pot, etc. at home may be used instead. Alternatively, a soft material container may be used, for example, a plastic cup such as polypropylene or polystyrene, a paper cup, or the like, as long as it can withstand hot water of about 70 to 90 ° C.

Next, the thickening polysaccharide solution is adjusted to 35 to 55 ° C. It is preferable to adjust the temperature to 40 to 50 ° C. By adjusting the temperature to the above temperature, an appropriate viscosity is imparted to the thickening polysaccharide solution. As the method, for example, FIG.
As shown in, a container (6) larger than the container (1) used for the preparation of the thickening polysaccharide solution (5) is prepared, and water (7) is put into the container (6). The bottom of the container (1) containing (5) is immersed to give a thickening polysaccharide solution (5).
And the temperature may be adjusted to the above temperature. At this time, when the thickening polysaccharide solution (5) is stirred using a jig (4) or the like,
It is preferable because the temperature can be adjusted uniformly. In addition, when the temperature of the thickening polysaccharide solution (5) is lowered to less than 35 ° C., the thickening polysaccharide solution (5) is strongly gelled, and when the foaming component is contacted in the next step, the foaming component is removed. It cannot be uniformly dissolved, and bubbles are not sufficiently generated.
Moreover, in the strongly gelled thickening polysaccharide solution (5), the gel-like tissue is broken into fragments by stirring when brought into contact with the foaming component. The broken pieces are less likely to re-integrate into a jelly, so a jelly having a uniform structure cannot be formed. On the contrary, the temperature of the thickening polysaccharide solution (5) is 55 ° C.
When it exceeds, the foaming component reacts rapidly when it comes into contact with the foaming component, and bubbles are excessively generated, so that the bubbles do not remain in the jelly and a sufficient foaming feeling is not felt during eating.

Next, the thickening polysaccharide solution and the foaming component are brought into contact with each other. As the method, for example, as shown in FIG. 1 (C), the foaming component (8) is added from above the thickening polysaccharide solution (5). In this way, by adding the foaming component (8) to the thickening polysaccharide solution (5) whose temperature is adjusted in advance to a certain range, foaming is performed in the thickening polysaccharide solution having an appropriate viscosity. As the component gradually begins to foam, the thickening polysaccharide solution acts as a barrier to keep bubbles of the foam component from escaping out. As a result, bubbles of carbon dioxide gas are sufficiently generated and are surely included in the thickening polysaccharide solution.

When the thickening polysaccharide solution (5) is added with stirring while using the jig (4) such as a spoon when adding the foaming component (8), the foaming component (8) is increased. It is preferable because it can be uniformly dissolved in the viscous polysaccharide solution (5) and sufficiently foamed.

As the container used when the thickening polysaccharide solution (5) and the foaming component (8) are brought into contact with each other, the container (1) used in the production of the thickening polysaccharide solution (5) is used. You can continue to use it as it is. Alternatively, the container (1)
Alternatively, the jelly may be solidified by appropriately dispensing into a jelly type or the like. The container may be made of a soft material, for example, a plastic cup such as polypropylene or polystyrene, a vinyl chloride bag, a paper cup, or the like, which is made of a material capable of withstanding a temperature of about 35 to 55 ° C. Any container will do. According to the production method of the present invention, the effervescent jelly can be prepared in the above-mentioned open system container. That is, it is possible for the eater to easily make the jelly while visually enjoying how the foaming component foams and the thickening polysaccharide solution gels.

When the foaming component and the thickening polysaccharide solution are brought into contact with each other, a particularly preferable method is to store the foaming component in a container in advance and adjust the viscosity of the foaming component to a predetermined temperature range. When the saccharide solution is poured, all the bubbles generated by the foaming component can be kept in the gel of the thickening polysaccharide solution, which is efficient. Moreover, at this time, if the thickening polysaccharide solution and the foaming component are brought into contact with each other in a static state, air bubbles gather at the upper part of the jelly in the container to form a two-layer jelly having a foamy structure and a jelly structure. . On the other hand, when the two are brought into contact with each other while stirring with a jig such as a spoon, a jelly having air bubbles uniformly included in the whole jelly or a mousse-like soft dessert is obtained.

Next, the gel of the thickening polysaccharide solution in which bubbles are generated due to the foaming component is allowed to stand at room temperature or, if necessary, cooled in a refrigerator or the like to be solidified in a jelly form. Then, for example, as shown in FIG. 1D, a large amount of fine air bubbles (9) are included, and a foaming jelly (10) having a good refreshing feeling and excellent shape retention is obtained.

[0029]

As described above, the powder for effervescent jelly of the present invention uses the thickening polysaccharide having a specific composition and the foaming component in a specific ratio. The effervescent jelly which is contained in the jelly and has a cool appearance in which a large number of air bubbles are included, and which has a strong effervescent feel at the time of eating can be easily handmade at home. Further, even when the obtained effervescent jelly is stored in an open system, the jelly strength, air bubbles and carbonic acid feeling are retained for a long time. Further, during the production of jelly, the thickened polysaccharide solution adjusted to a predetermined temperature range is brought into contact with the foaming component, so that the generated bubbles can be effectively retained in the jelly. Therefore, even if the jelly is prepared in an open system, the bubbles filled with carbon dioxide can be surely included in the jelly.
In addition, when the thickening polysaccharide solution is stirred appropriately, the strength and time of the stirring can be varied to change from a jelly-like elastic texture to a mousse-like soft texture. It can be a jelly with a nice appearance and texture.

Next, the present invention will be specifically described based on examples. <Examples 1 to 4, Comparative Examples 1 to 4> A thickening polysaccharide mix and a foaming component mix (particle size 40 mesh pass to 60 mesh on) having the compositions shown in Table 1 were prepared. Next, this was melt | dissolved in 100 ml of warm water of 80 degreeC, and it was set as the thickening polysaccharide solution. This thickening polysaccharide solution was filled in an aluminum jelly mold having a volume of 150 ml, immersed in water and adjusted to 40 ° C.,
The foaming component was filled on top of it and stirred with a spoon. The obtained jelly was cooled and solidified at 5 ° C. to prepare an effervescent jelly. For each effervescent jelly, evaluate the effervescence (volume of foamy tissue occupies the volume of the entire effervescent jelly), foaming sensation during eating, reduction rate of foamy tissue (durability), and shape retention. went. Table 1 shows the results.
Are shown together.

[0031]

[Table 1]

From the results shown in Table 1, it was found that all of the examples had good foaming feeling at the time of eating, aging, and shape retention. Of these, in Example 2, gellan gum was used in combination as the thickening polysaccharide, so the shape retention of the jelly was particularly good. On the other hand, in Comparative Examples 1 and 2, since either the carrageenan or the locust bean gum was not contained in the thickening polysaccharide, the shape retention of the jelly was poor and the foaming component hardly foamed. It was Further, in Comparative Example 3, the weight ratio of the thickening polysaccharide to the foaming component was less than the predetermined range, so the carbonic acid feeling was too strong during eating and the jelly feeling was not felt, or the foamy structure decreased with the passage of time. Or the shape retention of the jelly was bad. Comparative Example 4
Since the weight ratio of the thickening polysaccharide to the foaming component exceeded the predetermined range, almost no foaming property was felt.

<Examples 5 to 6> An effervescent jelly was obtained in the same manner as in Example 1 except that the temperature of the thickening polysaccharide solution immediately before being filled with the foaming component was set to the temperatures shown in Table 2. For each effervescent jelly, four items were evaluated in the same manner as in Example 1. The results are also shown in Table 2.

[0034]

[Table 2] * 1 Effervescence: Volume ratio (%) of foamy structure to the entire volume of effervescent jelly * 2 Foaming feeling ◎: Very strong, ○: Preferable strength, △:
Slightly weak × There is little or no feeling. * 3 Reduction rate of foamy structure ... Volume of foamy structure in foaming jelly immediately after solidification = X Volume of foamy structure after storage overnight at 5 ° C. = Y Reduction rate (%) = (X−Y) / X × 100 * 4 Shape retention ... 5 with the foaming jelly kept in the container for 1 hour
Visual evaluation of strength when refrigerated at ℃ for 1 hour and then taken out from the container.

From the results shown in Table 2, in Example 5, although the shape-retaining property was maintained, the temperature of the thickening polysaccharide solution at the time of contact with the foaming component was high, so that the foaming component rapidly reacted and all bubbles were formed. Since it did not stay in the jelly, a sufficient foaming feeling was not felt at the time of eating. Although Example 6 has a carbonic acid sensation, since the temperature of the thickening polysaccharide solution at the time of contact with the foaming component is low, the foaming component cannot be uniformly dissolved when contacting with the foaming component, and bubbles are generated. Did not produce enough.
Further, the gel-like structure was broken by stirring when the jelly was brought into contact with the foaming component, and thus the shape retention of the jelly was poor.

Example 7 A foaming jelly was obtained in the same manner as in Example 1 except that the container was first filled with the foaming component and then the thickening polysaccharide solution adjusted to 40 ° C. was filled therein. It was For each effervescent jelly, four items were evaluated in the same manner as in Example 1. Table 3 shows the results.

[0037]

[Table 3]

From the results shown in Table 3, in Example 7, since the foaming component was filled in the container, the thickening polysaccharide solution was added and stirred, the total amount of the foaming component was sufficiently increased. It foams inside and the whole jelly has a uniform foamy structure,
Moreover, an effervescent jelly having an appropriate foaming feeling was obtained.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a method for producing a foamable jelly of the present invention.

[Explanation of symbols]

 1 Container 2 Aqueous Medium 3 Thickening Polysaccharide 4 Jig 5 Thickening Polysaccharide Solution 6 Container 7 Water 8 Foaming Component 9 Bubbles 10 Foaming Jelly

Claims (2)

[Claims] 1. A powder for effervescent jelly containing a foaming component and a thickening polysaccharide, wherein the thickening polysaccharide contains carrageenan and locust bean gum, and the foaming component and the thickening polysaccharide are added. A powder for effervescent jelly, characterized in that the weight ratio with the viscous polysaccharide is set to 1: 0.6 to 2. 2. A thickening polysaccharide solution containing carrageenan and locust bean gum is adjusted to 35 to 55 ° C. and then brought into contact with a foaming component to generate bubbles generated by foaming of the foaming component. A method for producing effervescent jelly that can be encapsulated in a sugar solution.