JPH09248142A - Jelly food product and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain jelly food which has an fruit flesh-like appearance and texture, gives fibrous feeling despite smooth tissue and shows good taste by dispersing gel-coated swollen insoluble dietary fiber in a gel matrix. SOLUTION: Swollen insoluble dietary fiber is coated with a gel formed by reaction with divalent metal ion under acidic conditions and are dispersed in another gel formed by cooling. In order to produce the objective food product, insoluble dietary fiber (for example, fruit pulp or powdery cellulose) is dispersed and soaked in an acidic solution (pH: 2-5) containing a divalent metallic ion (suitably calcium ion). Then, the dietary fiber is brought into contact with a solution of a gelling agent which can form gel by reaction with a divalent metallic ion under acidic conditions (for example, LM pectin or alginic acid) to coat the dietary fibers with gel. The gel-coated dietary fiber is dispersed in a solution of a gelling agent which can gelatinize by cooling (for example, carageenan, gellan gum) and the dispersion is cooled down to a gel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a jelly food having a structure and texture of pulp and a method for producing the same.

[0002]

2. Description of the Related Art Jelly foods have a soft and peculiar tissue peculiar to gels, and when they are ingested, they have a smooth texture and are widely used as desserts. Conventionally, many jelly foods prepared using a substance having a gelation-forming ability such as agar and gelatin have been put on the market,
Among these jelly foods, in particular, jelly foods resembling pulp can easily enjoy the same flavor and texture as fruits, and therefore their consumption tends to increase. Thus, jelly foods are widely used as desserts, and their consumption tends to increase, but many jelly foods simply gelate a solution containing a gelling agent by treatment such as heating and cooling, Many of them only have a flavor and have a texture and texture different from the actual pulp.
Therefore, various attempts have been made and proposed to make the jelly food more similar to the texture and texture of the flesh.

For example, a jelly-shaped dessert food having a pulp-like structure consisting of a frozen-thawed product of a mixed sol containing fruit juice, dietary fiber and a gelling agent as a substrate (JP-A-57-18965).
No. 3) or a solution for jelly formation prepared by adding low methoxyl pectin to a solution containing a polyvalent metal ion to form a jelly body, and then the obtained jelly body is used as a polyvalent metal ion. Method for producing jelly by immersing it in a solution containing water under heating (JP-A-58-187152), or divalent edible metal ions excluding Mg and Hg while stirring an aqueous solution of pectin or / and sodium alginate A metal ion jelly gelled in a floc form is obtained by adding an aqueous solution containing the above, and this is mixed with a base jelly base material of a gelling agent such as carrageenan to gel the whole so as to contain the pulp. A method for producing a jelly food having a smooth texture (JP-A-61-52252) has been proposed.

[0004]

[Problems to be Solved by the Invention] Japanese Patent Laid-Open No. 57-189653
The jelly-shaped dessert food having a pulp-like tissue disclosed in Japanese Patent Publication No. 1993-96242 is obtained by adding dietary fiber to a mixed sol containing a gelling agent as a substrate, and freeze-thawing this to freeze the gelling agent. It is obtained by a method of denaturing to form a pulp-like tissue. The jelly food obtained by this preparation method has a tissue very similar to that of a specific pulp, but has a problem that the tissue lacks smoothness because the freeze treatment is essential and the production cost becomes high. . Further, in the method for producing jelly disclosed in JP-A-58-187152, low-methoxyl pectin is contacted with a polyvalent metal ion to form a jelly body, and the jelly body is immersed in a solution containing a polyvalent metal ion. Since it is only heated by heating, the obtained jelly has a problem that it becomes a tissue far from the actual pulp. Further, JP-A-61-52252 discloses a method for producing a jelly food product that has a texture such as containing flesh, in which pectin or sodium alginate is reacted with an edible metal ion to form a metal gelled in a floc form. A method for producing a jelly food product in which ion jelly is obtained and the whole is gelled by mixing it, and the jelly food product obtained by this method was also prepared by the method described in JP-A-58-187152. Similar to jelly foods, there is a problem in that the texture and texture of the jelly food are far from those of the pulp.

In view of the above problems, the present inventors have examined a jelly food having a texture and texture as similar to pulp as possible and a method for preparing the same. As a result, when the dietary fiber is swollen and reacted with the gel as a core under a specific condition to form a gel, and the coated dietary fiber is cooled and dispersed in the gel formed. The present inventors have completed the present invention by finding that the texture and texture of this jelly food are more similar to pulp. That is, an object of the present invention is to provide a jelly food having a texture and texture more similar to pulp and a method for producing the same.

[0006]

In order to achieve the above object, the present invention provides a jelly food having the following pulp-like tissue. That is, the present invention is a jelly food having a pulp-like tissue in which gel-coated swollen dietary fibers are dispersed in the gel. The gel (I) used for coating the swollen dietary fiber in the present invention is a gel formed by reacting with a divalent metal ion under acidic conditions.
As the gel (II) for dispersing the swollen dietary fiber coated with this gel, a gel produced by cooling is used. Further, the present invention, insoluble dietary fiber is dispersed and immersed in an acidic solution containing a divalent metal ion, the dietary fiber is contacted with a solution of a gelling agent (I), and the dietary fiber is gelled. A jelly having a pulp-like structure, which comprises coating and dispersing the coated dietary fiber in a solution of a gelling agent (II), and cooling the gelled gel to gelate the gel-coated dietary fiber in a dispersed state. It is a food manufacturing method. The gelling agent (I) in the present invention is a gelling agent capable of reacting with a divalent metal ion under acidic conditions to form a gel. Gelling agent (II)
Is a gelling agent that can be gelled by cooling. Further, the present invention, in an acidic solution containing a divalent metal ion, insoluble dietary fiber is dispersed and immersed, the dietary fiber in the mixed solution of the gelling agent (I) and the gelling agent (II) In addition to stirring, the pulp is formed by reacting with a gel (I) formed by reacting with a divalent metal ion under acidic conditions and by dispersing it in the gel (II) formed by cooling. It is a method for producing a jelly food having a similar structure.
In addition, the dietary fiber is pre-swelled and dispersed / immersed in an acidic solution containing a divalent metal ion, or the dietary fiber is dispersed in an acidic solution containing a divalent metal ion.
It is preferable to swell by dipping. It is desirable that the swelling is 1.1 to 5 times the volume of dietary fiber before swelling. Further, it is desirable that the pH of the acidic solution containing the divalent metal ion is in the range of 2-5.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, when preparing a pulp-like jelly food, first, insoluble dietary fiber is dispersed and immersed in an acidic solution containing a divalent metal ion. Examples of dietary fibers used include carboxymethyl cellulose, microcrystalline cellulose, powdered cellulose, and natural fibers such as fruit pulp. As the dietary fiber, one or more fibers selected from these groups are selected. Further, examples of the divalent metal ion include calcium ion, magnesium ion and the like, preferably calcium ion, calcium lactate, calcium chloride, calcium phosphate, calcium gluconate, calcium carbonate and the like in the form of calcium salt. Used in. The concentration of the solution is usually about 0.1 to 2%, preferably 0.2 to 0.5%. Usually, it is used as an aqueous solution. Furthermore, the pH of the solution containing this divalent metal ion is acidified, but as an acidifying substance,
Examples thereof include citric acid, lactic acid, malic acid, succinic acid, tartaric acid, and other organic acids and inorganic acids. Further, it may be an acid derived from natural fruit juice or the natural fruit juice itself. The pH is adjusted to a range of 2 to 5 using these acidifying substances. When the pH of this acidic solution is less than 2, the sourness is so strong that it is not preferable in terms of flavor.On the other hand, when the pH exceeds 5,
The above range is preferable because the gelling reaction rate of a gelling agent that reacts with a divalent metal ion under acidic conditions such as LM pectin to be described later becomes slow, and thus the above range is preferable.

Dietary fiber is dispersed and dipped in the acidic solution containing the divalent metal ion thus prepared. The reason is that an acidic solution containing a divalent metal ion is attached to the outer circumference of the dietary fiber or impregnated inside (hereinafter simply referred to as impregnation), and at the same time, the dietary fiber is swollen. However, for swelling, dietary fiber may be swelled by previously dispersing and immersing it in warm water or the like. In this case, it is only necessary to impregnate an acidic solution containing divalent metal ions. The condition for immersing the dietary fiber in an acidic solution containing a divalent metal ion is to immerse it at 5 to 95 ° C for about 5 to 60 minutes. The volume ratio of the dietary fiber thus swollen is preferably about 1.1 to 5 times that of the dietary fiber before swelling.

Next, the dietary fiber swollen as described above and impregnated with the acidic solution containing the divalent metal ion is brought into contact with the solution containing the gelling agent. As the gelling agent, a gelling agent (I) which forms a gel by reacting with a divalent metal ion under acidic conditions is used. In this way,
While coating the insoluble dietary fiber with the formed gel,
The coated insoluble dietary fiber is dispersed in the gel formed by the gelling agent (II) which forms a gel on cooling. As a gelling agent (I) which forms a gel by reacting with a divalent metal ion under acidic conditions, LM pectin (low methoxyl) is used.
pectin), alginic acid, and alginate, and one or more of these gelling agents are used.
The concentration of the gelling agent in the solution is 0.05 to 2.0%, preferably 0.1.
It is 1 to 0.5%. The LM pectin preferably has an esterification degree of 20% or less. As a gelling agent (II) that forms a gel by cooling, carrageenan,
There is no particular limitation as long as it is a gelling agent used in foods such as fur cerelan, locust bean gum, gellan gum, xanthan gum, glucomannan, gelatin, agar and curdlan. One or more of these gelling agents are used.

In the present invention, a method of coating dietary fiber with a gel produced by reacting with divalent metal ions under acidic conditions as described above, and dispersing the coated dietary fiber in the gel produced by cooling As a general rule, the following three methods can be adopted. The first method is to swell by dipping in hot water or the like as described above and dipping the dietary fiber impregnated with an acidic solution containing a divalent metal ion by a means such as centrifugation or filtration. Of the gelling agent (I), which is separated from the acidic solution containing and is stirred and dispersed in a solution of the gelling agent (I) that reacts with divalent metal ions under acidic conditions to form a gel. An acidic solution containing a valent metal ion is reacted with a gelling agent to coat the gel formed on the outer periphery. Then, the coated dietary fiber is further dispersed in a gelling agent (II) solution that forms a gel by cooling and then cooled to gel the whole.

The second method is to immerse the dietary fiber in an acidic solution containing a divalent metal ion to impregnate the same at the same time as swelling, and to dip the dietary fiber under acidic conditions with an acidic solution containing a divalent metal ion. In the solution of gelling agent (I), which reacts with divalent metal ions to form a gel, is dispersed with stirring to gelate the whole. At the time of this gelation, the size of the gel covering the dietary fiber can be adjusted by adjusting the strength of stirring. That is, by vigorous stirring, the gel that covers the dietary fiber becomes smaller, while when the stirring is weakened, the gel that coats the dietary fiber becomes larger. Next, after coating the dietary fiber with a gel in this way, as in the first method above, the gelling agent (II) that forms a gel by cooling is further dispersed and cooled, and the whole gel It will be transformed.

The third method is to separate the dietary fiber which has been swollen in advance and impregnated with the acidic solution containing the divalent metal ion from the acidic solution containing the divalent metal ion, or not. With an acidic solution containing a divalent metal ion, a gelling agent (I) that reacts with a divalent metal ion under acidic conditions to form a gel, and a gelling agent (II) that forms a gel by cooling A gelling agent (I) that reacts with a divalent metal ion to form a gel under acidic conditions is first reacted with the gelling agent (I), which is dispersed in a mixed and dissolved solution with stirring. It is a method of forming and coating a gel, and then cooling to gel the whole. According to each of the above-mentioned preparation methods, almost the same target product can be obtained, but the third method is the most preferable in terms of productivity and work efficiency.

The gel product thus prepared is coated with gel (I) formed by reacting the outer periphery of the fiber with the divalent metal ion under acidic condition, which is formed by cooling. Dispersed in gel (II). Therefore, the gel (I) forms a scallop-like tissue of the flesh, and when it is ingested because it is covered with the gel (II), the texture is similar to that of the flesh. In the present invention, the jelly food having a pulp-like tissue prepared in this manner, any step for imparting the same flavor as the pulp, preferably various oranges and melons, or apples in the raw material blending step. Flavors such as peaches and peaches, flavor substances such as sucrose, fructose, starch syrup, acidulants, etc., and coloring agents, etc. are added depending on the taste to obtain a jelly food having a more pulp-like texture and flavor. it can.

Hereinafter, examples of the present invention will be specifically described, and test examples will be shown to further clarify the effects.

Example 1 (Preparation of acidic solution of dietary fiber containing divalent metal ion)
Citric acid 2g, calcium lactate 3g, microcrystalline cellulose (Asahi Kasei Co., Ltd .; trade name: Avicel RC-N81) 3g were powder mixed, and after adding 200g of apple turbid fruit juice and stirring,
The microcrystalline cellulose was allowed to swell by standing at 50 ° C for 30 minutes.
The average swelling rate was about 250% and the pH of the solution was 2.9. (Preparation of gelling agent solution) 150 g of sugar, 3 g of LM pectin, 3 g of carrageenan, and 3 g of locust bean gum were powder-mixed, and 600 g of water was added thereto and dissolved by heating at 70 ° C. (Preparation of gelled substance) The gelling agent solution prepared above was heated to 65 ° C.
Keeping at, and slowly adding an acidic solution of dietary fiber containing divalent metal ions with gentle stirring, a gel is immediately formed on the outer periphery of the microcrystalline cellulose and coated with the microcrystalline cellulose, which has a pulp-like structure. It became so. To this jelly food with pulp-like texture, hot water at 65 ° C was added to correct the weight, and 1000 g of product stock solution was prepared.
The whole was gelated by cooling to 5 ° C to obtain a jelly food having a pulp-like structure. When the obtained jelly food was sampled, it had a fibrous feeling as if it contained a real grated apple, and was a flavorful jelly food.

[0015]

Example 2 (Preparation of acidic solution of dietary fiber containing divalent metal ion)
1 g of citric acid, 3 g of calcium lactate and 3 g of microcrystalline cellulose were powder-mixed, 200 g of grapefruit juice was added thereto, and the mixture was stirred, and then left at 50 ° C. for 30 minutes to swell the microcrystalline cellulose. The swelling rate is about 250% on average and the pH of the solution is 2.
It was 5. (Preparation of gelling agent solution) 150 g of sugar, 2 g of sodium alginate, 2 g of carrageenan, 2 g of locust bean gum and 1 g of glucomannan were mixed in powder form, and 600 g of water was added thereto to obtain 80 ° C.
And dissolved by heating. (Preparation of gelled substance) The gelling agent solution prepared above was heated to 65 ° C.
Keeping the temperature at a low level and adding an acidic solution of dietary fiber containing divalent metal ions dropwise while stirring gently, a gel is immediately formed on the outer periphery of the microcrystalline cellulose to be coated with the microcrystalline cellulose, forming a castellate tissue. Came to present. To the jelly food exhibiting the scallop-like structure, warm water at 65 ° C was added to adjust the weight, and 1000 g of product stock solution was prepared.The solution was further cooled to 5 ° C to gelate the entire scallop-like structure. A jelly food product was obtained. When the obtained jelly food was sampled, it had a fibrous feeling as if it was a real grapefruit pulp and was a flavorful jelly food.

[0016]

Example 3 (Preparation of acidic solution of dietary fiber containing divalent metal ion)
3g of citric acid, 3g of calcium lactate and 3g of CMC (carboxymethylcellulose) were mixed in powder, and peach juice 20
After adding 0 g and stirring, the mixture was left at 50 ° C. for 30 minutes to swell the CMC. The swelling rate is about 200% on average and the pH of the solution is 3.
It was 5. (Preparation of gelling agent solution) 150 g of sugar, 3 g of LM pectin, and 3 g of gellan gum were powder-mixed, 600 g of water was added thereto, and the mixture was heated and dissolved at 80 ° C. (Preparation of gelled product) When the gelling agent solution prepared above is gently stirred and an acidic solution of dietary fiber containing divalent metal ions is dropped and dispersed, a gel is immediately formed on the outer periphery of the CMC to cover the CMC. Then, it began to exhibit a pulp-like structure. Hot water was added to this jelly food having a pulp-like structure to correct the weight, and 1000 g of a product stock solution was obtained. The solution was further cooled to 5 ° C. and the whole was gelated to obtain a jelly food having a pulp-like structure. When the obtained jelly food was sampled, it was a jelly food having a fibrous feeling as if it was a real peach pulp and having a good flavor.

[0017]

Example 4 (Preparation of acidic solution of dietary fiber containing divalent metal ion)
Powder mix 3 g of citric acid and 3 g of calcium lactate,
% Swollen microfibrillated cellulose (manufactured by Daicel Chemical Industries Ltd .; trade name: Serish L) 12 g, melon juice
After adding 200 g and stirring, it was left at 50 ° C. for 30 minutes. The pH of this solution was 4.5. (Preparation of gelling agent solution) Sodium alginate 2 g and water 20
0 g was added and the mixture was heated and dissolved at 80 ° C. (Preparation of fruit-like gelled product) When the gelling agent solution prepared above was gently stirred and dispersed with an acidic solution, a gel was immediately formed on the outer periphery of the microfibrous cellulose to cover the microfibrous cellulose. . (Preparation of gelled substance) 150 g of sugar, 0.5 g of agar, and 1 g of gelatin were powder-mixed, 400 g of water was added thereto, and the mixture was heated and dissolved at 80 ° C. The fruit-like gelled product prepared above was added, and the weight was adjusted with warm water to obtain 1000 g of a product stock solution. The solution was further cooled to gel the whole to obtain a jelly food having a pulp-like structure. When the obtained jelly was sampled, it was a jelly food with a good flavor and a fibrous feeling as if it contained genuine melon pulp.

[0018]

[Comparative Example 1] As in Example 1, an acidic solution of dietary fiber containing divalent metal ions and a gelling agent solution were prepared, and after mixing the solutions, the solution was placed in a freezer at -18 ° C and frozen. After the treatment, it was thawed to obtain a jelly food product. The jelly food prepared in Comparative Example 1 and the jelly food prepared in Example 1 were compared and evaluated by a sensory evaluation panel of 10 people for smoothness of tissue, favorable taste of grated texture, and favorable appearance. did. Table 1 shows the results.

[0019]

[Table 1]

[0020]

Comparative Example 2 For comparison with the jelly food obtained in Example 2, an acidic solution containing divalent metal ions excluding microcrystalline cellulose was prepared in the same manner as in Example 2 to prepare a jelly food. Prepared similarly. This jelly food and Example 2
The jelly food obtained in 1. was evaluated by 10 panelists for the presence or absence of a cypress tissue, the uniformity of the cyst structure and the flavor. Table 2 shows the results.

[0021]

[Table 2]

[0022]

Comparative Example 3 For comparison with the jelly food obtained in Example 3, an acidic solution containing divalent metal ions excluding CMC was prepared in the same manner as in Example 3, and a jelly food was prepared in the same manner. did. This jelly food and the jelly food obtained in Example 3 were tested for the presence or absence of pulp-like tissue, the presence or absence of fibrous texture,
The taste was evaluated by 10 panelists. Table 3 shows the results.

[0023]

[Table 3]

[0024]

Comparative Example 4 For comparison with the jelly food obtained in Example 4, an acidic solution containing divalent metal ions excluding the microfibrous cellulose was prepared by the same method as in Example 4,
A jelly food was similarly prepared. The jelly foods obtained in Comparative Example 4 and Example 4 were evaluated by 10 panelists for the presence / absence of melon-like pulp tissue, the presence / absence of fiber feeling, and the flavor. The results are shown in Table 4.

[0025]

[Table 4]

[0026]

EFFECTS OF THE INVENTION Many conventional jelly foods have a gelling agent solution which is gelled by cooling, and the fruit is simply seasoned with the gelling agent solution. On the other hand, the jelly food having a pulp-like tissue of the present invention is a swollen dietary fiber, which is coated with a gel formed by reacting with divalent metal ions under acidic conditions, and the coated dietary fiber is cooled. Since it is dispersed in the gel thus formed, it has a structure similar to that of the real pulp, and has the appearance of containing pulp and calyx. When the jelly food of the present invention is ingested, it has a fibrous texture even though it has a smooth texture and has a good flavor.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kuniyoshi Oyada 2 456-1 Nakaarai, Tokorozawa, Saitama Prefecture (72) Inventor Toshio Hara 181 Teraya, Nirayama-cho, Takata-gun, Shizuoka Prefecture Inventor Akira Tomita Mishima, Shizuoka Prefecture Mayubu 623-1 (72) Inventor Jun Nishimoto 3 of 455 Koizumi, Ageo City, Saitama Prefecture

Claims (5)

[Claims] 1. A swollen insoluble dietary fiber is coated with a gel (I) formed by reacting with a divalent metal ion under acidic conditions, and the coated dietary fiber is formed by cooling the gel (I). II) A jelly food having a pulp-like structure consisting of being dispersed therein. 2. An insoluble dietary fiber is dispersed and dipped in an acidic solution containing a divalent metal ion, and the dietary fiber is brought into contact with a solution of a gelling agent (I) having the following properties. The dietary fiber is coated with a gel, and the coated dietary fiber is dispersed in a solution of a gelling agent (II) having the following properties,
A method for producing a jelly food having a pulp-like tissue, which comprises cooling this to gel and dispersing gel-coated dietary fiber in the gel. (The gelling agent (I) is a gelling agent capable of reacting with a divalent metal ion under acidic conditions to form a gel. The gelling agent (II) can be gelated by cooling. It is a gelling agent.) 3. An insoluble dietary fiber is dispersed and immersed in an acidic solution containing a divalent metal ion, and the dietary fiber is used as a gelling agent (I) and a gelling agent (II) having the following properties. It is dispersed in the gel (II) formed by coating it with the gel (I) formed by reacting with divalent metal ions under acidic conditions with stirring and by cooling it. A method for producing a jelly food having a pulp-like structure characterized by: (The gelling agent (I) is a gelling agent capable of reacting with a divalent metal ion under acidic conditions to form a gel. The gelling agent (II) can be gelated by cooling. It is a gelling agent.) 4. The method for producing a jelly food product according to claim 2, wherein insoluble dietary fiber swollen in advance is used. 5. The method for producing a jelly food according to claim 2, wherein the insoluble dietary fiber is dispersed and immersed in an acidic solution containing a divalent metal ion to swell the dietary fiber.