JPH10179054A - Jelly capable of resisting to freezing and thawing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject jelly which keeps elasticity and shape keeping properties even at the time of thawing after freezing, eliminates syneresis after thawing, is excellent in eating feeling at the time of freezing and restores the eating feeling of the jelly equal to its original eating feeling before freezing at the time of thawing, by containing native gellan gum. SOLUTION: The subjective gel is obtained by containing 0.1 to 3wt.%, preferably 0.15 to 2wt.% native gellan gum being a high molecular polysaccharide of a microbiological origin obtained as precursor before the deacylation processing of gellan gum being a polysaccharide comprising a constitution unit composed of two mols. glucose, one mol. glucuronic acid and one mol. rhamnose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a jelly excellent in freeze-thaw resistance.

[0002] The jelly of the present invention retains its elasticity and shape retention even after thawing after freezing, has substantially no water separation after thawing, and has excellent texture during freezing. It restores the texture of the jelly that is the same as the original texture before freezing.

[0003]

2. Description of the Related Art Many conventional jellies are at room temperature or at
It is distributed at a low temperature of 10 ° C., and in this refrigerated distribution and sales, the shelf life is poor, and the development of jelly that can be frozen and transported and sold frozen is required.

[0004] Further, with the diversification of consumer needs, a jelly that can be eaten even during freezing has been required, and the development of a jelly that does not cause water separation or gel destruction even after freezing / thawing has been required. .

[0005] However, once frozen, ice crystals precipitate out of many jellies, resulting in a crunchy texture, and the jelly texture is significantly lost. In addition, these products are commercialized using agar, gelatin, carrageenan, etc., and these jellies are frozen once and thawed again, and the water contained in the gel tissue destroys the gel tissue. , Causing loss of elasticity and shape retention before freezing. As a result, water separation occurs, and the strength of the jelly decreases, and in a severe case, the gel is broken.

[0006] Therefore, various types of jelly formulations having freeze resistance have been reported (see JP-B-48-7).
785, JP-B-48-15631, JP-A-50-36666, JP-B-61-21058, etc.), although these jellies have a reduced water separation during thawing, but have a high elasticity. There is a drawback that it loses shape retention and loses its texture as jelly. In addition, various studies have been made to improve the texture during freezing, but sufficient results have not been obtained.

[0007]

SUMMARY OF THE INVENTION The present invention has been developed in view of such circumstances, and has no water separation even by freezing and thawing, retains elasticity and shape retention, and can be used in both freezing and thawing. An object of the present invention is to provide a freeze-thaw resistant jelly that maintains a good texture. From another viewpoint, the present invention provides use of native gellan gum as a freeze-thaw resistance imparting agent for gel-like compositions such as jelly.

[0008]

Means for Solving the Problems The present inventors have intensively studied to solve the above-mentioned problems, and by using native gellan gum as a gelling agent, if the obtained jelly is excellent, freeze-thaw. The inventors have found that they have resistance and solve the above object, and have completed the present invention.

[0009] That is, the present invention is a freeze-thaw-resistant jelly comprising native gellan gum.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Native gellan gum used in the present invention is gellan gum which is a polysaccharide (molecular weight of about 600,000 to 700,000) composed of two molecules of glucose, one molecule of glucuronic acid and one molecule of rhamnose (Japanese Unexamined Patent Publication No. 55-7
No. 9397) as a precursor before the deacylation treatment of the microorganism-derived polysaccharide (melting point and solidification point: 65-7)
0 ° C).

The native gellan gum is generally produced by culturing microorganisms.

[0012] Specifically, Pseudomonas elodea (ATCC 31461) or a strain equivalent to Pseudomonas elodea, for example, glucose 3%, KH ₄ NO _{3
0.05%, MgSO 4 · 7H 2} O 0.01%, NH 4
A liquid medium containing 0.09% of NO ₃ and a small amount of an organic component as a nitrogen source is inoculated and cultured at about 30 ° C. under aerobic conditions at about 30 ° C. for about 50 hours. An example is a method for producing a viscous substance by isolating and recovering it without deacylation treatment.

[0013] Since native gellan gum has a natural origin, its structure may vary slightly depending on the producing microorganism used and the purification conditions. Therefore, the native gellan gum used in the present invention has a specific structural formula (Sanderson, GR, FOOD GELS, ed. Peter Harris, Els
evier Science Publishers LTD., England, 1990, p.20
There is no particular limitation based on 4), and any material having the properties of native gellan gum produced by a microorganism (ATCC 31461) according to the above method may be used.

The jelly of the present invention preferably contains the above-mentioned native gellan gum in an amount of usually 0.1 to 3% by weight, preferably 0.15 to 2% by weight based on the total weight of the jelly (100 parts by weight).

The method for preparing the jelly of the present invention is not particularly limited. For example, the whole amount of native gellan gum is added to water and dissolved while stirring at 80 ° C. for 10 minutes.
A method for preparing jelly by cooling to 0 ° C. is exemplified.

The content of water contained in the jelly of the present invention is hardly changed by freezing and thawing. For this reason,
The concentration of the components contained therein (for example, the sugar concentration) does not change, and there is almost no possibility that those components cannot be completely melted and precipitated by freezing and thawing. Therefore, by adding various flavors such as sugar, fruit juice, milk component, wine, cocoa component and the like to the jelly of the present invention, the product can be given sweetness, flavor and aroma, and if necessary, the pulp can be added. And cooked red beans can also be blended.

[0017] The jelly thus obtained retains a crisp and good texture even in a frozen state, so that it can be eaten as it is after freezing, if desired. In addition, the quality can be maintained for a long time by cryopreservation, and even if it is thawed afterwards, it has properties that are almost the same as those before freezing in jelly strength, appearance, texture, water retention, etc. It can be stored or distributed in a state and then provided frozen or thawed to the market.

The method of freezing and the method of thawing are not particularly limited. For example, a method of freezing jelly in a freezer at −18 ° C., a method of leaving it at room temperature or a method of rapidly thawing in a microwave oven, etc.
Conventional methods can be widely used.

[0019]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1 To 80 parts by weight of water, 1 part by weight of native gellan gum, 12 parts by weight of sugar and 0.2 parts by weight of citric acid were added.
After stirring for 0 minutes to dissolve and adjust the total amount to 100 parts by weight, the mixture was poured into a container and cooled to 10 ° C. to prepare a jelly.

The jelly was frozen by placing it in a freezer at −18 ° C. overnight and then allowed to stand at room temperature to thaw. The freeze / thaw step was repeated 10 times. There was no change in strength and texture, and almost no water separation was observed.

COMPARATIVE EXAMPLE 1 Jelly was prepared in the same manner as in Example 1 except that native gellan gum was replaced with 0.5 parts by weight of gellan gum and 0.3 parts by weight of calcium lactate, and the freeze / thaw step was performed only once. As a result, there was a large amount of water separation, one-third or more of the total weight, and the jelly structure was ragged and brittle, and significant deterioration in texture was recognized.

Comparative Example 2 Jelly was prepared in the same manner as in Example 1 except that 1 part by weight of kappa carrageenan was used instead of native gellan gum, and the freeze-thaw process was carried out only once. There was one or more large amounts of syneresis, and the jelly structure became ragged and brittle, and significant deterioration in texture was observed.

Claims (1)

[Claims] (1) A freeze-thaw-resistant jelly comprising native gellan gum.