JPH10276690A - Production of jelly in jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production process for jelly in jelly which can solve the problem that pieces of jelly bind to each other and their aggregates scatter in the base jelly. SOLUTION: A plurality of jelly pieces are scattered in the molten base jelly, then the base jelly is converted to get to produce the objective jelly in jelly in which individual jelly is homogeneously dispersed and, when a plurality of jelly pieces are admixed to the molten base jelly, the jelly pieces are in advance mixed with a liquid substance, then the resultant mixture is added to the base jelly.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a jelly in jelly comprising a plurality of jelly pieces scattered in a base jelly, wherein the jelly pieces are bonded to each other without binding to each other. The present invention relates to a method for producing jelly-in jelly, which enables to produce jelly-in jelly uniformly dispersed in a base material jelly, and more particularly,
By basically improving the method of adding the jelly pieces to the base material jelly, the jelly pieces could not be avoided by the conventional method, and the jelly pieces were scattered in the base material jelly while being bound together. A jelly that can reliably and easily solve the problem and can produce a high-quality product with a uniform and good distribution of jelly pieces in a simple and efficient manner without much trouble compared to the conventional method. The present invention relates to a method for producing injelly.

[0002]

2. Description of the Related Art Conventionally, jelly contains taste, flavor,
Various types of so-called jelly-in jelly in which other jellies having different colors, shapes, etc. are mixed have been proposed. Here are some examples.For example, a gel dessert with a unique texture combined with the heavy texture of small pieces and the melting texture of the gel dessert body. As a product to be manufactured, in order to obtain a gel dessert in which small pieces of jelly different in at least one of taste, color, and texture from the gel dessert body are uniformly dispersed in the gel dessert body, a gelling agent is first used. The sol that forms the gel-like dessert body,
After adjusting the temperature to be equal to or lower than the melting point of the jelly pieces, and adjusting the viscosity so that the jelly pieces can be uniformly dispersed in the sol, the jelly pieces are uniformly dispersed in the sol. And a method for producing a gel dessert characterized by cooling the sol (Japanese Patent Application Laid-Open No. 59-140839). In addition, the shape of the small pieces is varied, and as a product for producing a product rich in texture, a viscous material containing a gelling agent in advance and a dessert body liquid having been subjected to temperature control are mixed. A part of the viscous substance is dissolved in the dessert main body liquid, and the remaining part of the viscous substance is scattered in the dessert main body liquid as small pieces, and thereafter, small pieces of jelly are cooled. (JP-A-59-156258).

In order to manufacture a product having a good distribution of granular jelly, a jelly confectionery in which granular jelly is uniformly distributed in the base jelly is manufactured in the same or almost the same as the base jelly or its sol. A syrup having a specific gravity is prepared, and a granular jelly is immersed in the syrup to form a granular jelly having the same or almost the same specific gravity as the parent jelly.A predetermined amount of the granular jelly and a predetermined amount of the sol of the parent jelly are mixed, There is a method for producing jelly confectionery, which is divided into containers and cooled (Japanese Patent Publication No. 56-11422).

[0004] However, in the prior art, in the base jelly,
Other jellies with different tastes, flavors, colors, textures, shapes, etc. are scattered, granular jelly is slightly harder than the parent jelly, and the difference in texture between the inner and outer jelly Although there are some that have the same specific gravity of parent jelly and granular jelly, etc., they are not necessarily
This does not solve the problem that the jelly pieces are interspersed in the base jelly in a state of being bound together, but in a jelly-in jelly in which a plurality of jelly pieces are interspersed in the base jelly. The method for producing jelly-in jelly, which makes it possible to easily and efficiently produce high-quality jelly-in jelly obtained by uniformly dispersing the individual jelly pieces without binding the jelly pieces to each other, Does not exist so far.

[0005] Conventionally, for example, a method has been developed to prevent the external phase and the internal phase from being mixed or the boundary between them being destroyed even when heat sterilization is performed.
Development of products that can be distributed, development of products with improved flavor, color, shape, etc.
Attempts to improve the dispersibility of each jelly piece relative to the jelly base jelly of jelly in jelly, thereby developing a high quality product in which each jelly piece is uniformly dispersed,
There was not much done. By the way, when adding jelly pieces to a base material jelly using a filling device at a production site, a method of weighing a certain amount of jelly pieces and continuously charging the jelly pieces into a container filled with the base material jelly is used. Taken. However, since the jelly pieces have a property of being easily bound together, there is a problem that the individual jelly pieces are bound and formed into a mass during the operation of measuring and filling the jelly pieces. In this method, it is very difficult to uniformly disperse the individual jelly pieces throughout the base jelly since the final product is left as it is. A similar problem also occurs when a method of manually filling a predetermined amount of jelly pieces without using a filling device is employed. As a means for solving the above problem, for example, after adding jelly pieces to the base jelly, a method of applying a physical impact such as vibration or stirring to the base jelly before the base jelly solidifies can be considered. In the case of full filling in consideration of the preservability and appearance of jelly or when the head space in the container is made as small as possible, the base jelly in the molten state
Since the physical impact causes the container to overflow or adhere to the flange of the container, a new problem that the number of occurrences of seal failure increases increases.

[0006]

Under such circumstances, the present inventors have found that a jelly-in jelly in which a plurality of jelly pieces are scattered in a base jelly can be seen in a conventional method. As a result of earnestly studying with the aim of developing a new jelly-in jelly manufacturing method that can reliably solve the problem that the jelly pieces are scattered in the base material jelly while being bound together, In mixing a plurality of jelly pieces and a base material jelly in a molten state, a plurality of jelly pieces are mixed with a predetermined liquid material in advance, and then mixed with the base material jelly, thereby achieving an intended purpose. Have been achieved, and the present invention has been completed. That is, the present invention provides a jelly-in jelly in which a plurality of jelly pieces are scattered in a base jelly, without the jelly pieces being bonded to each other, and each of the jelly pieces is included in the base jelly. An object of the present invention is to provide a method for easily and efficiently producing uniformly dispersed high-quality jelly-in jelly. Further, the present invention provides a method of uniformly dispersing each jelly piece in the base jelly, and providing a high quality jelly-in jelly in which each jelly piece is uniformly dispersed in the base jelly. Aim.

[0007]

Means for Solving the Problems The present invention for solving the above-mentioned problems is to disperse a plurality of jelly pieces in a molten base material jelly, and then gel the base material jelly to thereby obtain individual pieces. A method for producing jelly-in jelly by uniformly dispersing jelly pieces in a base material jelly, wherein a plurality of jelly pieces are mixed before mixing a plurality of jelly pieces and a base material jelly in a molten state. And a liquid material, and then mixing this with a base material jelly. Also, the present invention
The weight ratio between the plurality of jelly pieces and the liquid is from 1: 1 to 5: 1.
The method for producing jelly-in jelly, wherein the liquid material is the same as the method for producing jelly-in jelly, wherein the composition of the base jelly is the same,
Further, the method for producing jelly-in jelly, wherein the gelling agent contained in the liquid material has a powdery state in the liquid material, and further, the jelly piece contains glucomannan. The above-mentioned method for producing jelly-in-jelly, which is a preferred embodiment, is provided.

[0008]

Next, the present invention will be described in more detail. In the method for producing jelly-in jelly of the present invention, of the jelly pieces and the base jelly constituting the jelly-in jelly, first, the jelly pieces are, for example, a specific amount of glucomannan, gellan gum, carrageenan, and locust bean gum. Although what is contained is exemplified as a suitable thing, it is not limited to this, and if it has the same property, use an appropriate thing such as one containing other gelling components. Is possible. The jelly pieces are
For example, water is added to and mixed with the powder mixture raw material composed of each of the above components, and preferably, after stirring and dissolving at 80 ° C., fruit juice, pigment, water, and other raw materials are added and mixed, and the mixture is solidified. After pouring into a mold, the product is cooled at 5 ° C. for 1 hour or more, and cut into a die or the like to manufacture. Incidentally, since the jelly pieces mixed with air bubbles tend to be biased toward the upper layer of the base jelly, for example, in the above method, a deaeration treatment is performed after the raw material is poured into the mold so that air bubbles are not mixed into the jelly pieces. Is preferred. The degassing treatment may be performed by a known method, and for example, a method of allowing the mixture to stand at 40 ° C. for 30 minutes is exemplified. In addition, the shape of the jelly piece is not particularly limited, but for example, a polygonal shape of 5 mm to 8 mm is exemplified as a suitable shape. As one of the causes of the binding of the jelly pieces, a phenomenon occurs in which the faces of the jelly pieces are bonded to each other.In particular, in the present invention, when the jelly pieces are polygonal, the individual jelly pieces are uniformly dispersed. The special effect that can be obtained. Regarding the gelling agent contained in the jelly pieces, for example, in the case of glucomannan, the amount added is 0.2% by weight or more.
1.0% by weight, preferably 0.3% to 0.8% by weight
It is. In this case, the amount of glucomannan is 1.0% by weight.
If it is more, the jelly pieces tend to bind together,
It is not desirable because it tends not to be uniformly dispersed,
If the amount of glucomannan is less than 0.2% by weight, sufficient strength cannot be obtained.

[0009] In the case of gellan gum, the amount added is 0.1% by weight to 0.5% by weight, preferably 0.2% by weight.
% To 0.4% by weight. In this case, if the amount of gellan gum is more than 0.5% by weight, jelly pieces that are easily broken like agar are not desirable, and if the amount of gellan gum is less than 0.1% by weight, sufficient strength is obtained. Can not do. Preferably, carrageenan and locust bean gum are added for the purpose of preventing water separation,
Carrageenan is added in an amount of 0.2% to 0.5% by weight.
And the amount of locust bean gum added is 0.0
2 to 0.07% by weight. If the above amount is small, water is separated from the jelly pieces, which is not desirable. On the other hand, when these amounts exceed the above-mentioned amounts, the texture of the jelly pieces tends to be unbalanced with the texture of the base jelly, which is not desirable. The jelly pieces described above are preferred examples, and in the present invention, the raw material composition of the jelly pieces, the additional components, and the production process thereof can be appropriately modified according to the above. Not even.

Next, as the base jelly, for example, one containing a specific amount of gellan gum is exemplified as a preferable one. In the case of gellan gum, the amount added is 0.05
~ 0.2% by weight. The base material jelly is, for example, water is added to and mixed with a powder mixed raw material containing the above components, and preferably, after stirring and dissolving at 80 ° C., a seasoning liquid (syrup) composed of a flavor, fruit juice, water and the like is added. It is manufactured by mixing. In the present invention, the manufacturing process is basically the following. After the jelly pieces and the base jelly in the molten state are filled and sealed in a container, the paste is preferably sterilized by heating at 80 ° C. for 25 minutes. After the treatment, it is subjected to a cooling treatment to obtain a product. The heat sterilization treatment not only sterilizes the jelly-in jelly, but also allows the convection of the base jelly in a molten state by the heat at the time of sterilization, whereby the action of dispersing the jelly pieces can be expected. In addition, the dispersibility of jelly pieces becomes better. In this case, a method in which the amount of jelly pieces added to the base jelly is 10% by weight to 30% by weight, preferably 15% by weight to 25% by weight is exemplified as a suitable method. In addition, the jelly pieces are prepared by mixing a plurality of jelly pieces in advance with a part or all of the seasoning liquid (syrup) of the base jelly, that is, a liquid substance, stirring appropriately, and mixing this with the base jelly. is important. here,
Preferred examples of the liquid material in the present invention include water, a seasoning liquid (syrup) composed of the above-mentioned flavor, fruit juice, water, etc., a gelling agent-containing liquid having the same composition as the above-mentioned base jelly, and the like. However, the present invention is not limited to this, and the same properties can be used in the same manner. When the above-mentioned gelling agent-containing liquid is used as the seasoning liquid, it is preferable that the gelling agent contained in the seasoning liquid be dispersed in a liquid state in the form of a powder in the jelly flavor. Is desirable in order to avoid the loss. Thereby, the jelly pieces can be uniformly dispersed in the base jelly without binding the jelly pieces to each other, and the finished state of the product can be further improved. It goes without saying that the steps of filling, sealing, sterilizing, and cooling can be appropriately changed as long as the steps conform to the above method.

Preferred examples of the jelly-in-jelly according to the present invention are as follows. That is, the product itself of the jelly-in-jelly according to the present invention is not particularly limited, but as a preferred example, a jelly piece having a specific viscoelasticity has a specific viscoelasticity different from the jelly piece. Jelly in jelly scattered in a base jelly having Here, regarding the viscoelasticity of the jelly pieces and the base jelly, when displaying the viscoelasticity of the jelly, more precisely, the load applied to the plunger at the time when the jelly was broken by the plunger, It is preferable to use the distance that the plunger has fallen before breaking, that is, to determine the strength of the jelly by the load and to determine the elasticity of the jelly by the distance that the plunger has fallen. According to this, in the jelly-in jelly, the viscoelasticity of the jelly piece is preferably 8 mm in diameter.
Lower the plunger vertically at a speed of 6 cm / min.
When the jelly breaks, the load applied to the plunger is 250 to 600 g, and the plunger descends 4 to 10 mm. And, more preferably,
The load is 350-500 g and the plunger descend distance is 5-8 mm. Further, the viscoelasticity of the base jelly is preferably such that a plunger having a diameter of 16 mm is vertically lowered at a speed of 6 cm / min, and a load applied to the plunger at the time when the jelly breaks is 40 to 300 g, The plunger has a descent distance of 2 to 8 mm. And more preferably, the load is 100 to 240 g, and the plunger descent distance is 2 to 6 mm. The viscoelastic jelly pieces are glucomannan, gellan gum,
It is obtained by combining carrageenan and locust bean gum, but especially when the jelly pieces contain glucomannan, the binding between the jelly pieces is remarkable, and the effect of the present invention is particularly remarkable. is there.

In the above jelly-in jelly, for example, the difference between the viscoelasticity of the jelly piece and the viscoelasticity of the base material jelly is specified, and the viscoelasticity of the base material jelly is limited to a specific level. Although it can be made to have characteristics that can exhibit good crushability, in this case, the jelly piece and the base jelly are difficult to measure with the same plunger as described above, so that the jelly piece and The viscoelasticity of the base material jelly is expressed as gel strength for convenience.
１1200 g / cm ² , preferably 700-1000 g
/ Cm ² is desirable. In the case of base jelly, the gel strength is desirably ²⁰ to 150 g / cm ² , preferably 50 to 120 g / cm ² .

The present invention reliably solves the problem that jelly pieces, which cannot be avoided by the conventional method, are scattered in the base jelly in a state of being bound by the above structure,
This makes it possible to easily and efficiently produce a high-quality jelly-in jelly obtained by uniformly dispersing each jelly piece in a base jelly. In addition, thereby, for example, as a preferred example of jelly in jelly, by specifying the viscoelasticity of the jelly pieces and the base jelly, the elastic texture of the jelly pieces and the brittle, good base jelly It is possible to produce a new type of jelly-in jelly with exceptional properties not available in conventional products, which can enjoy a delicate contrast with a pungent texture due to shape retention / crushability. Become. In the present invention,
“Each individual jelly piece is uniformly dispersed in the base jelly” means at least the following properties. (1) The jelly pieces are not scattered on the base jelly in a state of being bound. (2) Each piece of jelly is almost uniformly and satisfactorily dispersed one by one (this does not mean complete uniform dispersion). (3) The dispersed jelly pieces are not concentrated on the lower layer or the upper layer.

[0014]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example (1) Preparation of jelly pieces First, glucomannan 0.41% by weight, gellan gum 0.22% by weight, carrageenan 0.26% by weight, and locust bean gum 0.03% by weight, erythritol 6.0% by weight, 3.0% by weight of stevia, 0.2% by weight of calcium lactate, and 81.63% by weight of water were mixed while being heated to 80 ° C. Next, to the above mixture, 5% by weight of concentrated juice and 3.25% by weight of others (dye, citric acid, flavor, ascorbic acid, etc.) were added and mixed until uniform, to obtain a jelly composition in a molten state. This was poured into a mold, and the temperature was adjusted to 40 ° C. and held for 30 minutes in order to remove bubbles, and then a cooling treatment was performed at 5 ° C. for 1 hour or more. The cooled jelly was cut into 5 mm to 8 mm squares with a dice cutter (Arsial RA dicer).

(2) Preparation of base jelly Gellan gum 0.18% by weight, erythritol 11.0
Weight%, stevia 1.0 weight%, water 83.7 weight%
The mixture was mixed while being heated to 0 ° C. Then, as a seasoning liquid (syrup), 0.32% by weight of concentrated fruit juice, 0.2% by weight of calcium lactate, and 2.8% by weight of other (citric acid, flavor, roasted salt) are added, and the mixture is homogenized. Filled into product container. After filling, it was kept in a heated state and maintained in a molten state.

(3) Mixing of jelly pieces and base jelly First, a gelling agent-containing liquid 2 having the same composition as the base jelly
0 parts by weight and 20 parts by weight of the jelly pieces were mixed to eliminate the binding between the jelly pieces. Next, 20 parts by weight of the jelly piece and 20 parts by weight of the gelling agent-containing liquid 20 were added to 60 parts by weight of the base jelly.
A mixture consisting of parts by weight was added and the container was sealed. After sealing, heat sterilization was performed at 80 ° C. for 25 minutes. After the sterilization treatment, a cooling treatment was performed to obtain 100 parts by weight of jelly-in jelly in which each piece of jelly was uniformly dispersed in the base jelly.

(4) Characteristics of the product The characteristics of the obtained jelly-in jelly were as follows. The individual jelly pieces were almost uniformly dispersed in the base jelly without binding. The jelly pieces scattered were not concentrated on the lower layer or the upper layer, but were dispersed over almost the entire layer. The viscoelasticity of the jelly having the same composition as the jelly piece having the same composition as that of the jelly piece filled and filled and sterilized by 8 cm in diameter and 3 cm in depth and having a circular opening was measured to be 80%.
It was 3.0 g / cm ² . The gel strength of the base jelly was 106.0 g / cm ² . In addition, the measuring method of the gel strength was based on the following method. (Method of measuring gel strength of jelly piece) Jelly piece (8 mm ×
8 mm × 8 mm cube), a plunger having a diameter of 8 mm is vertically lowered at a speed of 6 cm / min, and when the jelly piece breaks, the load applied to the plunger is reduced by the area of the plunger ( πx ² = 0.4cm ×
The value obtained by dividing by 0.4 cm × 3.14) was defined as the gel strength. (Measurement method of gel strength of base jelly) A plunger having a diameter of 16 mm was vertically placed on a base jelly of 8 cm in diameter and 3 cm in depth, which was filled and sterilized with a circular container having a depth of 3 cm.
/ Min, and the load applied to the plunger when the base jelly was broken was divided by the area of the plunger (πx ² = 0.8 cm × 0.8 cm × 3.14). Was defined as the gel strength.

[0018]

According to the present invention, the following effects can be obtained. (1) After mixing a plurality of jelly pieces and a liquid material, by combining the jelly pieces with a liquid base material, the jelly pieces cannot be avoided by the conventional method. The problem that the material jelly is scattered can surely be solved. (2) In particular, the weight ratio between the plurality of jelly pieces and the liquid material is 1:
By setting the ratio to 1 to 5: 1, jelly pieces can be uniformly dispersed one by one. (3) When the liquid material has the same composition as the base material jelly, the specific gravity and concentration of the base material jelly do not change even if the liquid material is added to the base material jelly. Is not concentrated only on the lower layer or only on the upper layer. (4) Since the gelling agent contained in the seasoning liquid is in a powder form, it is not necessary to perform a predetermined operation in a state where the gelling agent-containing liquid is heated. Can be solved. (5) By setting the viscoelasticity of the jelly piece to be higher than the viscoelasticity of the base jelly by a certain level or more, and by setting the viscoelasticity of the base jelly to a specific level, the texture of the jelly piece can be enhanced. It is possible to obtain a new type of jelly-in jelly, which has not existed conventionally, in which the brittleness of the base material jelly and the delicate contrast with the sensational texture due to the good shape retention / crushability can be enjoyed. it can.

Claims (5)

[Claims] 1. A method in which a plurality of jelly pieces are dispersed in a base jelly in a molten state, and then each jelly piece is uniformly dispersed in the base jelly by gelling the base jelly. In a method for producing jelly-in jelly, in mixing a plurality of jelly pieces and a base material jelly in a molten state, a plurality of jelly pieces and a liquid material are mixed in advance, and this is mixed with the base material jelly. A method for producing jelly-in jelly, which comprises mixing. 2. The weight ratio between a plurality of jelly pieces and a liquid material,
The method according to claim 1, wherein the ratio is from 1: 1 to 5: 1. 3. The method for producing jelly-in jelly according to claim 1, wherein the liquid material has the same composition as that of the base jelly. 4. The method for producing jelly-in jelly according to claim 3, wherein the gelling agent contained in the liquid material has a powdery state in the liquid material. 5. The method for producing jelly in jelly according to claim 1, wherein the jelly pieces contain glucomannan.