JPH09248143A - Freeze-dried gel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a freeze-dried gel which is readily restorable with water or hot water and is excellent in storability and workability by freeze-drying a gel mixture containing a specific saccharide and a polysaccharide as a gelling agent at a specific ratio. SOLUTION: A gel comprising (A) 5-30wt.% of a saccharide selected from glucose, fructose, maltose, sucrose, lactose and trehalose and (B) 0.1-10wt.% of a polysaccharide as a gelling agent is freeze-dried. As a component B, is preferably cited a product formed by allowing β-galactosidase to act on an aqueous solution of curdlan or tamarind gum because it is excellent in restorability.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to
The present invention relates to a reversible gel, and more specifically to a gel having excellent storage stability and workability.

[0002]

Gels using a gelling agent for polysaccharides such as agar, carrageenan, gellan gum, sodium alginate, pectin, konjac flour, curdlan and tamarind gum are widely used for food and confectionery.

[0003]

When these gels are freeze-dried, the polysaccharides of the gelling agent are bound to each other during drying, and when the gels are immersed again in water or hot water, the water penetrates. It becomes difficult to do, it does not restore to the original state, and it becomes a sponge.

[0004]

Means for Solving the Problems As a result of intensive research to solve the above-mentioned problems, the present inventors have selected one or more selected from the group consisting of glucose, fructose, maltose, sucrose, lactose and trehalose. A gel containing 0.1 to 10% of a polysaccharide containing a saccharide containing 5 to 30% with respect to the total amount of water containing a saccharide can be recovered with water or boiling water even after lyophilization. The present invention was completed by discovering that the gel was restored to its gel state.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Sugars usable in the present invention include monosaccharides such as glucose, fructose, galactose, mannose and xylose, maltose, sucrose,
Examples thereof include disaccharides such as trehalose and lactose, and oligosaccharides such as maltotriose and maltotetraose. These saccharides may be used alone or in combination of two or more. Of these, glucose, fructose, maltose, sucrose, lactose, and trehalose are preferable in terms of price and gel resilience. The content of saccharides is preferably 5 to 30% with respect to the total amount when water is contained, and if it is less than this, the restoring force of the gel becomes poor, and if it is more than this, the drying rate during freeze-drying becomes slow.

The gelling agent which can be used in the present invention is not particularly limited, and examples thereof include agar, carrageenan, gellan gum, sodium alginate, pectin, konjac flour, curdlan and tamarind gum. These can be used alone or as a mixture. Among these, curdlan and an aqueous solution of tamarind gum that is allowed to act with β-galactosidase are preferable because of excellent resilience. The amount of these gelling agents used varies depending on the type and required gel hardness, but 0.1-10% can be used.

By freeze-drying a gel containing the above saccharides and produced by the above gelling agent by a conventional method,
It is possible to produce a gel that will recover to its original state when immersed in water or boiling water. Further, in addition to the above-mentioned saccharides, in order to increase texture and taste, foods such as azuki beans, fruits, and gels to which flavors and colorants are added may be freeze-dried.

[0008]

The present invention will be described below with reference to examples.
The invention is not limited to this example. Example 1 In a 100 ml tall beaker, 100 g of a suspension of 2% Gardlan and 20% of various sugars was placed and heated at 95 ° C. or higher for 10 minutes to form a cylindrical gel. This gel has a diameter of 45
mm and thickness 5 mm, and freeze-dried by a conventional method. These dried gels were placed in a 100 ml beaker and 100 ml of hot water was poured to observe the restored state. Table 1 shows the results. The evaluation in the table is as follows: "1: No water is absorbed until it is solid. 2: Return to the original gel state in about 15 minutes. 3: Return to the original gel state in about 10 minutes. 4: About It will return to its original gel state in 5 minutes. "

[Table 1]

Example 2 In a 100 ml tall beaker, tamarind gum 5% and β
-Galactosidase (Daiwa Kasei Co., Ltd., Violacta)
100 g of 0.15% and trehalose aqueous solution with a predetermined concentration
Was added and the mixture was kept at 55 ° C. for 5 hours to form a cylindrical gel. This gel is cut into a diameter of 45 mm and a thickness of 10 mm,
Lyophilization was performed by a conventional method. These dried gels were placed in a 100 ml beaker and 100 ml of hot water was poured to observe the restored state. Table 2 shows the results. The evaluations in the table are the same as in Table 1.

[Table 2]

Example 3 80 g of a hot aqueous solution of 1% agar or 1.5% carrageenan or 0.2% gellan gum and 0.2% calcium lactate was placed in a 100 ml tall beaker, and 20 g of maltose was added thereto. Made a columnar gel. This gel was cut into a diameter of 45 mm and a thickness of 10 mm, and freeze-dried by a conventional method. 10 of these dried gels
Put it in a 0 ml beaker and add agar and water to the carrageenan.
100 ml of boiling water was poured into gellan gum and the restored state was observed. After about 30 minutes each, water was absorbed and restored. However, the gel strength decreased. In addition, the thing which did not add sugar became sponge-like.

Example 4 100 g of an aqueous solution containing 2% konjac flour, 0.15% lime and 20% sugar was placed in a 100 ml tall beaker, and 85
The gel was heated at 30 ° C for 30 minutes to form a cylindrical gel. It was freeze-dried in the same manner as in Example 2 and the restored state was observed. After about 30 minutes, it absorbed water and was restored. However, the gel strength increased. In addition,
Those without added sugar became spongy.

Example 5 Sodium alginate 2 was added to a 100 ml tall beaker.
% Or low methoxyl pectin 2%, sodium citrate 0.5% and trehalose 20% 100 g of an aqueous solution was added, and calcium sulfate 1% was added thereto to form a cylindrical gel. It was freeze-dried in the same manner as in Example 2 and the restored state was observed. Each was restored after about 30 minutes. In addition, the thing which did not add sugar became sponge-like.

[0013]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, it is possible to obtain a gel which is restored to its original state by water or hot water after freeze-drying treatment. Freeze-drying the gel makes it lighter in weight and easier to transport. In addition, since it contains almost no water, it is less likely to rot and the storage stability is improved.

Claims (2)

[Claims] 1. Glucose, fructose, maltose,
A gel obtained by freeze-drying a gel containing 5 to 30% of one or more sugars selected from the group consisting of sucrose, lactose, and trehalose, and 0.1 to 10% of a polysaccharide. 2. The polysaccharide gel is selected from the group consisting of a gel obtained by allowing β-galactosidase to act on an aqueous solution of tamarind gum, a gel of curdlan, a gel of sodium alginate, or a gel of pectin. The gel according to claim 1, characterized in that