JPS58170443A - Water-soluble gelatin composition - Google Patents

Abstract

PURPOSE:To prepare a gelatin composition useful for the preparation of a dessert cake mix and soluble in cold water, by mixing a specific amount of gelatin having specific bloom with sugar and oil or fat. CONSTITUTION:Gelatin having bloom of 120-180 is mixed with a sugar such as sucrose, lactose, etc. and oil or fat such as hardened coconut oil, palm-kernel oil, etc. The amount of the gelatin is 10-15wt% of the mixture. The composition is mixed optionally in the presence of water to obtain an emulsion, which is dried e.g. by a spray dryer to obtain the objective water-soluble gelatin composition. A dessert cake mix can be prepared by adding sugars, thickeners, seasonings, flavors, etc. to the gelatin composition according to the kind of the dessert cake. The water-soluble gelatin composition of the present invention is soluble in cold water of 2-3 deg.C and has high rate of gelation.

Description

[Detailed description of the invention] The present invention relates to gelatin compositions that are cold water soluble.

In recent years, many types of dessert confectionery compositions that can be easily manufactured at home have become available. These dessert confectionery compositions are generally made by adding sugar, flavoring agents, thickeners, seasonings, etc. to a gelling agent composition containing fats and oils, gelatin, carrageenan, cutin, agar, etc. as main components. Sometimes, milk and water are added to this dessert confectionery composition, mixed, and then cooled to form a jelly-like confectionery. Among these dessert confections, various studies have been conducted on the water solubilization of those that use gelatin as a gelling agent.
A method has been used in which sugar, fats and oils, emulsifiers, etc. are added and mixed to gelatin (of 50 Bloom), and then dried, but the processed gelatin obtained in this way is difficult to dissolve in cold water. If the gelatin content in the composition is reduced to such an extent that it dissolves in cold water, the gel strength of the produced dessert confectionery will be too weak, resulting in poor shape retention and texture. Therefore, it has been desired to develop a processed gelatin that is soluble in cold water and has a high quality product.

On the other hand, processed gelatin for spinning contains sugar, fats and oils, etc. in addition to gelatin as water solubilization aids and moisture absorption inhibitors. In order to uniformly powderize these compositions, it is considered that the method of making a phlegm emulsion and then powdering it is considered, and the use of an emulsifier is essential. Therefore, most emulsifiers are synthetic, and if used in large amounts, they may have a negative effect on the taste, making them undesirable.

The present inventors conducted research to solve the above drawbacks, and as a result,
It has been discovered that by using a specific amount of gelatin with a lower plume than the gelatin normally used in desserts, water-soluble gelatin that is soluble in cold water and does not require an emulsifier can be obtained.

The present invention uses gelatin with a low plume of 10 to 15 wt.
The gelatin used in the present invention is a water-soluble gelatin composition consisting of gelatin, oil and fat, and sugar, containing an amount of 120 to 180 plumes, particularly preferably 130 to 150 plumes. If a gelatin with a bloom larger than the above range is used, the composition will not dissolve in cold water, and if a gelatin with a bloom smaller than the above range is used, the gel strength will be low when used as a dessert confectionery, which is not preferable. Also, gelatins with different blooms may be used in combination. For example, 130 Blue A,! When two types of gelatin are used together: 150 bloom, it is not only soluble in cold water, but also has a fast gelatinization rate during the production of dessert confectionery, and furthermore, a product that does not dissolve easily even when left at room temperature can be obtained.

Examples of the sugar used in the present invention include sucrose, lactose, maltose, glucose, and dextrin, with sucrose or lactose being particularly suitable.

Examples of oils and fats include hydrogenated coconut oil, palm kernel oil, hydrogenated soybean oil, corn oil, cottonseed oil, and lard, with hydrogenated coconut oil and palm kernel oil being particularly preferred.

These materials are mixed so that the amount of gelatin used is 10 to 159 parts of the composition.

If the amount used is greater than the above range, cold water solubility will be lost. t
If the above range is less than that, when the above ingredients are mixed and emulsified and the emulsion is dried, the oil and water will separate, resulting in uneven drying of the water-soluble gelatin composition, resulting in poor quality. becomes.

The amounts of sugar and fats and oils to be used may be determined as appropriate;
0~8511. Appropriate oils and fats are 5-5591.

Next, water is added and mixed to this mixture as needed to form an emulsion. The temperature during emulsification is preferably 50 to 80°C. This emulsion is dried using a spray dryer, a drum type dryer, or a high frequency heating dryer. Among the dryers, a spray dryer is most preferred.

The obtained wood-soluble gelatin composition is made into a dessert confectionery composition by adding sugar, thickener, seasoning, fragrance, etc. depending on the desired dessert confectionery.

These additives may be added to the emulsion described above. The amount of water-soluble gelatin composition in the dessert confectionery composition is 40
~80- is appropriate. 1 to this composition.
Add 00~4001G of water, milk, and fruit juice and mix.
Store at ~15°C. After 50 minutes to 1 hour, a dessert confectionery of good quality is obtained.

The water-soluble gelatin composition of the present invention is soluble in cold water at 2 to 3°C, has a fast gelatinization rate, and even when left in the refrigerator for a long time after being made into a dessert, it does not swell like other gelatin-based desserts. This is preferable because it does not harden.

Example 1 130 bloom gelatin 15 parts sand
Sugar 45 parts Dextrin 20 parts Hydrogenated coconut oil 20 parts Add and dissolve the above raw materials in 200 parts of warm water at about 60°C, and mix this in a piston homomixer (200 h/cpn2) for 2 hours.
Pass through to emulsify thoroughly. After that, the inlet temperature is about 1.70℃
, spray drying at an outlet temperature of 75°C to obtain a water-soluble gelatin composition.

Usage Example 1 Add other ingredients to the water-soluble gelatin of Example 1 in the following formulation to complete a yogurt cake filling mix.

Spray-dried gelatin 70 parts Powdered yogurt 10 parts Skimmed milk powder
10 parts Fruit juice (Udah) 8 parts Locust Bingham 14 parts Citric acid
(L8 parts Sodium citrate
(12 parts dye
[12 parts powdered cream cheese
α 5 parts Dextrin 7 parts Flavoring 0.1 parts To prepare the eye-glut cake filling mix thus obtained, add 60 tons of powder mix to 200 mg of milk and stir with a household whisk. Dissolve completely. Dispense this into containers and leave it in the refrigerator for about 30 minutes before serving.

Example 2 150 bloom gelatin 10 parts 13
0 plume gelatin 5 parts sand
Sugar 45 parts Dextrin 20 parts Palm kernel oil
20 parts The above raw materials are spray-dried under the same conditions as in Example 1 to obtain a water-soluble gelatin composition.

Use Example 2 A dessert mix is completed by adding other raw materials to the water-soluble gelatin composition obtained in Example 2 in the following formulation.

Spray-dried gelatin 70 parts Skimmed milk powder
20 parts granulated sugar
5 parts fruit juice) Uda 3 parts guar gum [LS part xanthan gum 15 parts citric acid
(L55 parts fragrance
Part a5 Cooking the instant dessert powder mix thus obtained is 200 - 6 O in milk.
Add the powder mix of f, stir with a household whisk to dissolve completely, dispense into containers, and reduce the internal pressure of a household refrigerator to approx.
Serve as food after leaving for 0 minutes.

Example 3 150 bloom gelatin 10 parts sand
sugar 4 parts milk
Sugar 20 parts Dextrin 1 part Hydrogenated coconut oil
15 parts The above raw materials were spray-dried under the same conditions as in Example 1 to obtain a water-soluble gelatin composition.

Use Example 5 Other raw materials were added to the water-soluble gelatin composition obtained in Example 3 in the following formulation to complete a dessert mix.

Spray-dried gelatin 7 parts skim milk powder 10 parts fruit juice/udder
10 parts Granulated sugar 8
Part guar gum (L5 part Citric acid
α5-part sodium citrate
α5 part fragrance
[L5 part dextrif
7 parts fragrance α1
Comparative Example 1 A mix is produced using the same machine and method as in Example 1 and Use Example 1, except that the gelatin in Example 1 is replaced with 200 bloom gelatin. When milk was added to the resulting mix and stirred, the mix did not dissolve and remained as lumps.Also, when this mixture was cooled in the refrigerator, the resulting dessert texture was uneven. , it's too soft all over the body and it's good.

On the other hand, a mix is prepared in the same manner as in Example 1 and Use Example 1, except that the gelatin in Example 1 is replaced with 100 plume gelatin.

When milk was added to the resulting mix and stirred, the mixture was cooled in the refrigerator and the resulting dessert hardly solidified, becoming fluid and inedible.

Patent applicant: Nisshin Seifun Co., Ltd.

Claims (1)

[Claims] It consists of gelatin, sugar and fat, and the gelatin has a plume of 120 to 180 and a weight of 10 to 15.
A water-soluble gelatin composition comprising: