JPH09275915A - Production of jelly food including different kind of jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a jelly food including different kinds of jelly from a gelling agent solidifying by cooling or heating and gelling agent solidifying by calcium ion with a simple operation. SOLUTION: (A) A solution a gelling agent (e.g. agar-agar or gelatin) solidifying by cooling while not solidifying by calcium ion and a calcium compound and (B) a solution containing a gelling agent (e.g. pectin) solidifying by calcium ion are separately prepared. When these solutions A and B are mixed, the gelling agent solidifying by calcium ion is solidified and the gelling agent solidifying by cooling is also solidified by cooling, then different kinds of jelly coexist. When the solution A contains a gelling agent (e.g. curdlan) solidifying by heating while not solidifying by calcium ion instead of the gelling agent solidifying by cooling, the solutions A and B may be heated after mixing.

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 jelly food product in which different types of jellies are mixed.

[0002]

2. Description of the Related Art Jelly foods obtained by solidifying gelling agents have a significant increase in demand as desserts for consumers' health consciousness because pectin and agar used as gelling agents are dietary fibers. are doing.

In order to stimulate consumers' willingness to purchase, in recent years, jelly foods in which different jelly components are formed in two layers, or jelly foods in which granular pectin jelly is put in agar jelly (Shokai Sho 64- 6888) has been attempted.

As a method for producing a jelly food product in which two different jelly layers are formed, a jelly solution is solidified to form a lower jelly layer, and an upper jelly solution is poured on the jelly layer to solidify the jelly solution. Alternatively, there is a specific gravity difference solidification method (Japanese Patent Laid-Open No. 50-36652) in which a jelly solution having a large specific gravity is poured before the jelly solution having a small specific gravity is solidified to form a jelly layer having a large specific gravity on the bottom surface.

Furthermore, the gelling agent does not react with this gelling agent, and a solution containing a salt that reacts with the gelling agent later does not react with another gelling agent with this gelling agent, Cross-gelling method for producing a gelled food product in which different gels are mixed by contacting with a solution containing a salt that reacts with the previous gelling agent and reacting only between different solutions (JP-A-63-230041) Is also proposed.

[0006]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Shokai 64-6888
The publication does not describe a method for producing a jelly food product containing granular pectin jelly in agar jelly, but it is necessary to produce granular pectin jelly in advance and add the granular pectin jelly to the agar jelly solution. In addition, it takes time to manufacture, and the granular pectin jelly manufactured in advance may be damaged in the adding step.

Among the two-layer jelly food production methods, the two-stage solidification method requires two cooling steps,
The manufacturing process is complicated, and it takes time to manufacture. Although the specific gravity difference solidification method can be manufactured by a simple operation, the two types of jelly must be provided with a specific gravity difference.
It is not possible to make a layer jelly.

The cross-gelling method of reacting different solutions containing different gelling agents and salts can produce gelled foods in which different gels coexist regardless of the difference in specific gravity. Since the solution containing the agent must be prepared separately, the preparation of the raw material solution is rather complicated.

The problem to be solved by the present invention is to provide a method for producing a jelly food product in which different types of jellies are mixed, which can be produced by a simpler operation.

[0010]

The present inventors have found that the above problems can be solved by a combination of a gelling agent that solidifies by cooling or heating and a gelling agent that solidifies by calcium ions, and completes the present invention. Came to.

In other words, the present invention solidifies by cooling,
And the production of a jelly food product containing a heterogeneous jelly, characterized in that a solution containing a gelling agent that does not solidify with calcium ions and a calcium compound, and a solution containing a gelling agent that solidifies with calcium ions are brought into contact with each other and cooled. Method, and heating after contacting a dispersion containing a gelling agent and a calcium compound that solidifies by heating and does not solidify with calcium ions, and a solution containing a gelling agent that solidifies with calcium ions The present invention relates to a method for producing a jelly food product containing different types of jelly.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Of the two types of gelling agent solutions used as the raw materials for the method of the present invention, one is a solution containing a gelling agent and a calcium compound which solidify by cooling or heating but do not solidify with calcium ions. (Hereinafter "First
Gelling agent solution ").

Among the gelling agents used in the first gelling agent solution, gelling agents that solidify by cooling but do not solidify with calcium ions include, for example, agar, gelatin or a mixture of xanthan gum and locust bean gum. Can be mentioned.

As the gelling agent which is solidified by heating and is not solidified by calcium ions, there may be mentioned curdlan.

The concentration of the gelling agent blended in the first gelling agent solution may be appropriately selected within the range of 0.01 to 10 wt%.

The calcium compound added to the first gelling agent solution is not particularly limited as long as it forms calcium ions in the solution, and examples thereof include calcium lactate, calcium citrate, calcium sulfate and calcium gluconate. be able to. The amount of the calcium compound added to the first gelling agent solution is not particularly limited as long as it is an amount that solidifies the gelling agent that solidifies with calcium ions, but is 10 to 600 mg as calcium per 100 g of the first gelling agent solution. , Preferably 100-300 mg
It may be appropriately selected within the range.

Another raw material used in the method of the present invention is a solution containing a gelling agent which is solidified with calcium ions (hereinafter referred to as "second gelling agent solution"). Examples of gelling agents that solidify with calcium ions include pectin, sodium alginate, gellan gum, and the like, with pectin being particularly preferred.

The pectin has an esterification degree of 2
It is desirable to use so-called low methoxyl pectin (LM pectin) having a content of 6% or more and less than 50% and an amidation ratio of 10% or less.

So-called high methoxyl pectin (HM pectin) having a degree of esterification of 50% or more is not suitable for the present invention because it does not solidify even in the presence of calcium ions.
Further, in the case of LM pectin having an amidation ratio of more than 10%, it reacts with calcium ions to be solidified, but the gel formed is very easily dissolved by heating, which is not preferable.

The LM pectin that is usually commercially available has an esterification degree of 26% or more, and it is generally difficult to obtain an LM pectin having an esterification degree of less than that.

The method for measuring the degree of esterification and the degree of amidation of the above pectin is "FOOD CHEMICALS".
CODEX (3rd edition) "(NATIONAL ACAD
EMY PRESS (Washington D., USA).
C. ) Issue).

The concentration of the gelling agent that solidifies with calcium ions may be appropriately selected within the range of 0.1 to 5 wt%.

In order to produce a jelly food containing different types of jelly by the method of the present invention, first, a first gelling agent solution and a second gelling agent solution are produced in advance. To produce the first gelling agent solution, in the case of a gelling agent that solidifies by cooling, first, a gelling agent and a calcium compound that solidify by cooling are added to water and dissolved by heating and stirring. On the other hand, in the case of a gelling agent that solidifies by heating, a gelling agent and a calcium compound that solidify by heating are added to water and stirred to disperse in water.

The second gelling agent solution is prepared by adding a gelling agent, which is solidified by calcium ions, to hot water to dissolve the gelling agent, and cooling it.

In the case of the first gelling agent solution which is solidified by cooling, the second gelling agent solution is solidified by the second gelling agent solution before it is solidified.
Add the gelling agent solution of. The second gelling agent solution is the first
When the second gelling agent solution is brought into contact with the gelling agent solution, the second gelling agent is solidified by the calcium ions contained in the first gelling agent solution. By cooling this mixed gelling agent solution, the first gelling agent is solidified, and a jelly food containing different types of jellies is obtained. By adjusting the rate and amount of adding the second gelling agent solution, a spherical or string-like second gelling agent can be produced in the first gelling agent.
In addition, a two-layer jelly food product can be prepared by making a difference in specific gravity between the first gelling agent solution and the second gelling agent solution.

In the case of the first gelling agent solution which is solidified by heating, the second gelling agent solution is added to the dispersion liquid of the first gelling agent solution which is solidified by heating, and the second gelling agent solution is added with calcium ions. The first gelling agent may be solidified by solidifying the gelling agent and then heating the mixed solution.

The jelly food of the present invention is commonly used for sweeteners such as sugar, fructose, glucose, phenylalanate aspartate, food dyes, flavors, acidulants, jelly foods such as fruit juice, pulp, milk and eggs. Additives may be added.

Examples of the jelly food of the present invention include fruit jelly added with fruit juice and pulp, and bavarois and pudding added with milk and eggs.

[0029]

【Example】

 Example 1

[0030]

[Table 1]

[0031]

[Table 2]

Of the first gelling agent compositions shown in Table 1,
Mix agar, xanthan gum, locust bean gum, calcium lactate and sugar well, add to commercially available 100% fruit juice apple juice, disperse, heat to 85 ° C and dissolve with stirring for 5 minutes, first gelling agent solution Was prepared.

Of the second gelling agent compositions shown in Table 2,
Mix LM pectin and sugar well, and add 70-
Add to water heated to 80 ℃ and stir about 40 while stirring.
It cooled to 0 degreeC and prepared the 2nd gelling agent solution.

While the 300 g of the first gelling agent solution was being stirred before solidification was started, the second gelling agent solution 100 was stirred.
g was added gently. At this time, since the second gelling agent solution was continuously added from the nozzle, the second gelling agent solidified into a string. Before the first gelling agent solution solidified, the solution was filled into another suitable container and heat-sterilized at about 89 ° C. for 15 minutes. Finally, it was cooled to obtain a jelly food product in which string-shaped pectin jelly was mixed in agar jelly.

The resulting jelly food was very palatable, and no cracks or breaks were found in the string-shaped pectin jelly, and the appetite was pleasing to the eye.

Embodiment 2

[0037]

[Table 3]

[0038]

[Table 4]

Of the first gelling agent compositions shown in Table 3,
Curdlan, modified starch, calcium lactate and sugar are mixed well, added to commercially available 100% fruit juice apple juice, dispersed, homogenized and deaerated under reduced pressure to prepare a dispersion liquid of the first gelling agent. did.

On the other hand, LM pectin and sugar of the second gelling agent composition shown in Table 4 were mixed well, and this was added to water heated to 70 to 80 ° C. and then about 40 ° C. And the second gelling agent solution was prepared.

To 300 g of the first gelling agent dispersion, the second
100 g of the gelling agent solution of 1 was gently added. At this time,
Since the second gelling agent solution was intermittently added through the nozzle, it solidified into a spherical shape. Then, it was filled in an appropriate container and heated at about 90 ° C. for 15 minutes to solidify the first gelling agent. Finally, it was cooled to produce a jelly food product in which spherical pectin jelly was mixed.

The resulting jelly food was very palatable, and no cracks or damages were found in the spherical pectin jelly, and the appetite was pleasing to the eye.

[0043]

INDUSTRIAL APPLICABILITY The present invention is capable of producing a jelly food containing different types of jelly in a smaller number of steps as compared with the two-stage solidification method which requires complicated steps, and a method of adding a pre-prepared spherical jelly. In comparison, it is possible to produce jelly foods containing jelly that does not require delicate work and is not damaged, and to produce jelly foods containing spherical or string-shaped jelly that cannot be produced by the specific gravity difference solidification method. be able to. Compared to the cross gelling method, in which a solution of two or more gelling agents and a salt must be prepared,
In the present invention, since the gelling agent and the solution of the salt may be one kind, it is possible to prepare a jelly food product in which different types of jelly are mixed by a simpler preparation of the raw material liquid.

Claims (7)

[Claims] 1. A method in which a solution containing a gelling agent and a calcium compound which solidify by cooling but do not solidify with calcium ions and a solution containing a gelling agent which solidifies with calcium ions are brought into contact with each other and then cooled. A method for producing a jelly food product in which different types of jelly are mixed. 2. The heterogeneous jelly according to claim 1, wherein the gelling agent that solidifies by cooling and does not solidify with calcium ions is agar, gelatin or a mixture of xanthan gum and locust bean gum. Method for producing jelly food. 3. A dispersion containing a gelling agent and a calcium compound, which solidifies by heating and does not solidify with calcium ions, is brought into contact with a solution containing a gelling agent that solidifies with calcium ions, and then heated. A method for producing a jelly food product in which different types of jelly are mixed. 4. The method for producing a jelly food product in which different kinds of jelly are mixed according to claim 3, wherein the gelling agent which is solidified by heating and which is not solidified by calcium ions is curdlan. 5. The method for producing a jelly food product containing different types of jelly according to claim 1, wherein the gelling agent that solidifies with calcium ions is pectin. 6. Pectin having a degree of esterification of 26%
The method for producing a jelly food product in which different types of jelly are mixed according to claim 5, characterized in that pectin having an amidation ratio of 10% or less and less than 50% is used. 7. The jelly food containing different types of jelly according to any one of claims 1 to 6, wherein the calcium compound is calcium lactate, calcium citrate, calcium sulfate or gluconic acid. Manufacturing method.