JPS58111649A - Preparation of aqueous gel - Google Patents

Abstract

PURPOSE:To prepare an aqueous gel of cocoa, decocted coffee, milk, etc., economically and industrially, by adding a solution of kappa-carrageenan to an aqueous system containing ions of K, Ca, Mg and NH3. CONSTITUTION:Cocoa, decocted coffee, milk, fermented milk, cheese, or fruit juice usually containing ions of K, Ca, Mg and NH3, is mixed with a hot solution of kappa-carrageenan, and the mixture is left to stand at room temperature for a definite time interval to obtain the aqueous gel of the above raw material liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to foods and aims to industrially advantageously produce an aqueous gel.

Many aqueous gels based on agar, carrageenan, gelatin, and other gelling substances are already known, but in order to produce such gels, these gelling substances must be mixed with water. It is necessary to heat the yarn to a homogeneous sol and then cool it to a temperature below the gelling point of these materials. That is, the conventional method requires both heating and cooling steps.

Here, it is necessary to develop a method for producing an instant aqueous gel that does not require these two steps.

This invention was an attempt to meet this demand, and was successful.

The objects to which this invention is applied are K, Oa, Mg, N)I
It is an aqueous system containing one or more types of ions.

These include cocoa, coffee pre-liquid, milk, fruit juices, fermenters, and the like.

A specific carrageenan is used as the gelling substance in this investigation. That is, it is adopted only for copper-type carrageenan. Lambda type and IOL type cannot be used.

Copper-type aqueous solutions exhibit a liquid state at room temperature and belong to sol and do not belong to gel.

Next, the manufacturing process of the target aqueous gel will be explained.

First, cocoa, coffee preliquid, milk, fermentation hole, cheese and/or fruit juice are prepared. All of these include Ca, Mg
and/or an aqueous system containing NH,s ions.

To this is added an aqueous sol of copper-type carrageenan. The amount of carrageenan added is based on the total amount of cocoa, milk, coffee preliquid, fermentation hole, and/or fruit juice.C
When the a, Mg, and NHa ions are 1, the content of the substance carrageenan contained therein may be 1 to 200.

This system is stirred to become a homogeneous system, and when this system is left to stand at room temperature, the system becomes a stable aqueous gel.

Herein, the invention can achieve its purpose.

Example 1 While stirring water 9B and 5f in a hot water bath, carrageenan 1.
5? Add and stir until the liquid temperature reaches 80°C to dissolve.

Cool this solution to 10°C. At this time, this solution is a sol that does not form a gel. This solution 100? Add milk 401 at 10°C and mix while stirring lightly. When left at room temperature of 25°C for 10 minutes, it becomes gel-like. This gel is sold using a tail-type card meter, load 1001, layer pressure axis 8III.
When the breaking force of gel at 18°C is measured at +, it is 66y/lIN
Met. This gel does not have a pasty feel, melts in the mouth, and releases flavor well.

Example 2 While stirring 98 f of water in a hot water bath, carrageenan 2? Add and dissolve by heating and stirring until the liquid temperature reaches 80°C. Cool this solution to 25°C. At this time, this solution is a sol that does not form a gel. This solution 100? 10 while stirring gently.
10% cocoa solution at 100°C? Add and mix. 25
When left for 10 minutes at room temperature (°C), it becomes gel-like. Apply this gel to an adult card meter with a load of 100P and a pressure-sensitive shaft of 8cm.
The breaking force of the gel at 9°C was measured to be 50t/-.

This gel did not have a pasty feel, melted well in the mouth, and had good flavor release properties.

Example 8 While stirring 98.5 r of water in a hot water bath, carrageenan 1.
Add IM' and dissolve by heating and stirring until the liquid temperature reaches 80'C. This solution is cooled to t-25°C. At this time, this solution is a sol that does not form a gel. While gently stirring 100 tons of this solution, 10 tons of 8% instant coffee liquid at 25℃ was added.
Add 02 and mix. 'If left at room temperature of 26°C for 10 minutes, it becomes gel-like.

Apply this gel to Iio Ni cart Macy and load 100F.

When the breaking force of gel at 25°C is measured with 8 pressure sensitive axis, it is 54
．． It was 2r/lJ. This gel did not have a pasty feel, melted well in the mouth, and had good flavor release properties.

Example 4 Carrageenan 21 was added to 98F water while stirring in a hot water bath, and the mixture was heated and stirred until the liquid temperature reached 80°C to dissolve. This solution f is cooled to 80°C. This solution is a sol that does not form a gel. This solution 1001 was heated to 10℃ while stirring lightly.
Add orange juice 1001 and mix. When left at room temperature of 25°C for 10 minutes, it becomes gel-like. This gel has an adult card meter load of 100? When the breaking force of the gel was measured at 22° C. with a pressure-sensitive axis of 8 m, it was 68 f/d. This gel did not have a pasty feel, melted well in the mouth, and had good flavor release properties.

Example 5 While stirring 98.51 liters of water in a hot water bath, 1.
Add 5f and dissolve by heating and stirring until the liquid temperature reaches 80°C. Cool this solution to 20°C. At this time, this solution is a sol that does not form a gel. While lightly stirring this solution 1001, 20° C. yogurt 60f is added and mixed. 2
When left at room temperature of 5°C for 10 minutes, it becomes gel-like. Add this gel to the card meter, load toof, pressure sensitive axis 8■
When the breaking force of the gel at 20°C was measured, it was 89.6f/lj
Met. This gel did not have a pasty feel, melted well in the mouth, and had good flavor release properties.

Example 6 While stirring 98F water in a hot water bath, carrageenan 2? Add and stir until the liquid temperature reaches 80°C to dissolve. Cool this solution to 40°C. At this time, this solution is a sol that does not form a gel. This solution 100? 40 while stirring gently.
10% cheese solution at 100°C? Add and mix. 25
When left for 10 minutes at room temperature (°C), it becomes gel-like. The breaking force of this gel at 88 DEG C. was measured using an adult card meter with a load of 100 F and a pressure sensitive axis of 8 mm, and it was found to be 48.2 f/-. This gel did not exhibit pasty texture, melted in the mouth, and had good flavor release properties.

Example 7 98.5 ft of water - Carrageenan 1 was added while stirring in a hot water bath.
．． Add 5 ftl and dissolve by heating and stirring until the liquid temperature reaches 80°C. Cool this solution to 10°C. At this time, this solution is a sol that does not form a gel. To this solution, add 20 liters of milk at 10°C and 801ml of orange juice at 10°C and mix while stirring lightly.

When left at room temperature of 25''C for 10 minutes, it becomes gel-like.

The breaking force of this gel at 18°C was measured using an adult type card meter with a load of 11 torr and 8 pressure-sensitive shafts, and it was 52.6.
It was 1/lyl. This gel has no pasty texture, melts in the mouth, and has good flavor release properties.9.

Example 8 While stirring water at 98.5F in a hot water bath, carrageenan 1.
Add 5tf and dissolve by heating and stirring until the liquid temperature reaches 80°C. Cool this solution to 20°C. At this time, this solution is a sol that does not form a gel. This solution 100? Add 50% of the 10% cheese solution at 20°C while stirring gently. Add 50 liters of orange juice at 20°C and mix. 1 at room temperature of 25℃
When left for 0 minutes, it becomes gel-like. Use this gel with an adult card meter, load 100? , 20℃ temperature with 8m pressure sensitive axis
When the breaking force of the gel was measured, it was 452/-.This gel did not exhibit a pasty feeling, melted well in the mouth, and had good flavor release properties.

Example 9 While stirring water at 98.5F in a hot water bath, carrageenan 1.
Add 51 and dissolve by heating and stirring until the liquid temperature reaches 80°C.

Cool this solution to 20°C. At this time, this solution is a sol that does not form a gel. This solution 100? Add and mix 10°C yogurt 801 and 10°C orange juice 70ml while stirring gently. When left at room temperature of 25°C for 10 minutes, it becomes gel-like. The breaking force of this gel at 17 DEG C. was measured using a G/1/L-tailor type card meter with a load of 1004 and a pressure-sensitive shaft of 8Ial, and it was found to be 55.8 r/J. This gel did not have a pasty feel, melted in the mouth, and had a good flavor and release properties.

Example 1O Water 98? While stirring in a water bath, add 2 f of carrageenan, and dissolve by heating and stirring until the liquid temperature reaches 80°C. Cool this solution to 20°C. At this time, this solution is a sol that does not form a gel. While stirring this solution toor lightly,
Add 201 re of milk at 0°C and 80 re of 8% instant coffee liquid at 20°C and mix. When left at room temperature of 25°C for 10 minutes, it becomes gel-like. When the breaking force of the gel at 20° C. was measured using an adult card meter, a load of 100 F, and a pressure-sensitive shaft of 8 mm, the gel/l' was 42 F/-. This gel did not have a pasty feel, melted well in the mouth, and had good flavor release properties.

Example 11 Carrageenan 2 was added while stirring 97.5 F water in a hot water bath.
．． Add 5v and stir to dissolve until the liquid temperature reaches 80°C. Cool this solution to 40°C. At this time, this solution is a sol that does not form a gel. 10% cheese solution 802 at 40°C and yogurt 701 at 40°C are added to and mixed with this solution 100f while stirring lightly. 10 at room temperature of 25°C
Leave it for a minute and it will turn into a gel. When we measured the breaking force of this gel at 88°C using a sales-type card meter with a load of 1001 and a pressure-sensitive shaft of 8, it was 201/cd. A gel with good release properties was obtained.

Patent applicant: Sanei Chemical Industry Co., Ltd.

Claims (1)

[Claims] A cocoa/coffee preliquid, milk, fermentation hole, cheese and/or fruit juice system, characterized in that a copper carrageenan aqueous system is added to a room temperature aqueous system containing one or more types of ions of Ca', Mg', and NHa. manufacturing method.