JPS58209941A - Granule like jam and its preparation - Google Patents

Abstract

PURPOSE:To replace pure water in the cores of small granules with concentrated fruit juice having high dextrose equivalent, by adding a calcium salt, xanthan gum, pectin, and saccharide to fruit juice at a fixed pH or a dispersion of fat- soluble dyestuff to give a core solution, dropping it into an aqueous solution of an alginate to give the small granules. CONSTITUTION:A small amount of a calcium salt and xanthan gum, and optionally a small amount of pectin are added to fruit juice at adjusted 5-7pH or a dispersion of fat-soluble dyestuff, and a saccharide is added to it to prepare a core solution having >1 specific gravity. The core solution is dropped to an aqueous solution of an alginate to form small granules, which are quickly washed with pure water, bleached with water, so that the core solution in the cores of the small granules is replaced with pure water. The small granules are then soaked in fruit juice having high dextrose equivalent, boiled, so that the pure water in the cores is repalced with fruit juice having high dextrose equivalent, and, if necessary, they are processed into jam.

Description

[Detailed description of the invention] The present invention relates to a novel jam-like granule and a method for producing the same.

In the present invention, jam-like granules refer to palatability foods in which jam or jam-like concentrated fruit juice with high sugar content is encapsulated in an appropriate size.

In addition, in the present invention, fruit juice refers to oranges, apples, peaches, grapefruits, Φgrapes, plums, strawberries,
Fruits and vegetables such as blueberries, tomatoes, and carrots are squeezed using conventional methods to produce what is called pulp, which is mixed with insoluble pectin and other ground substances such as fibers, and from this pulp. It includes both the so-called jase from which the ground material has been removed.

The object of the present invention is to provide such jam-like granules and a method for producing the same. Focusing on the formation of granules through cross-linking reactions, we initially attempted to granulate the fruit juice or jam itself using the core material, but fruit juice usually has a pH
It is an organic acid solution of 3 to 4, and jam is a similar concentrate, so it reacts with alginic acid to increase its viscosity, and it may cause alginic acid to form on its own and aggregate, or it may interact with the C0OH group of the alginic acid molecule. The C0OH groups of fruit juice molecules compete and a strong crosslinking reaction occurs! Various problems may occur, such as becoming difficult to eat, or reacting with calcium salts, reducing calcium ions for cross-linking reactions, and even turning into organic acid calcium, producing an unpleasant taste that is unsuitable for human consumption. However, they encountered the problem of making it difficult for the granule-forming reaction to occur.

After various studies, we found that in this crosslinking reaction, calcium ions sterically crosslink between the COOH groups of alginic acid molecules to form a film of calcium alginate. If the core substance is liquid, it can be easily replaced with the liquid outside the small granules. In order to make it easy to drain the core liquid to the outside, and to create durable jam-like granules that have good flavor and texture and can withstand heating, it is necessary to form a film as quickly as possible and drain the core liquid as quickly as possible. I learned that I should do this.

Based on the above findings, the present invention has been developed by first forming small granules, then draining the core liquid, filling it with purified water instead, and finally forming a jam. After repeated improvements, it was perfected.

Therefore, the jam-like granules of the present invention are characterized by being composed of small granules of calcium alginate material whose inner cavities are filled with jam or concentrated fruit juice with a high sugar content. In addition, the method for producing the jam-like fruit granules of the present invention involves adding a small amount of calcium salt and xanthan gum to the fruit juice or fat-soluble pigment dispersion adjusted to pH 5 to 7, and adding a small amount of pectin and sugar to the taste according to preference. Prepare dog core fluid with a specific gravity of 1, drop this core fluid into an aqueous alginate solution to form small granules7, and immediately wash and soak in fresh water to release the small granules into the body lumen. The core liquid is replaced with fresh water, and then the small granules are immersed in high sugar content fruit juice and boiled, and the fresh water in the lumen is replaced with high sugar content concentrated fruit juice to make jam as necessary. Hereinafter, the jam-like granules and the method for producing the same according to the present invention will be explained.

In the present invention, the fruit juice used as the core liquid in the initial granule formation reaction is neutralized by adding an appropriate alkaline agent, for example, one piece of bicarbonate phuhi, and adjusted to pH 5 to 7 before use. It is difficult to use fruit juice as a core material for crosslinking reactions unless the pH is adjusted to at least 5. This core liquid is discharged and removed as quickly as possible after the formation of the granules, but the reason why fruit juice is used as the core liquid is that the granules are given a unique flavor of each fruit juice. Natural fat-soluble pigments contained in fruit juice (mandarin oranges contain flavonoids, tomatoes contain lycobin, carrots contain carotenoid pigments, etc.) remain in the lumen in small amounts even after the core fluid has been drained. This is because the granules can be colored in a color unique to each fruit juice, resulting in granules that are even more jam-like. Therefore, in this process, it is more economical to use bulbs than juice, and it is sufficient.

Therefore, if flavor and the like are not important, fruit juice may not be used as the core liquid, and for example, a sugar solution in which fat-soluble pigments are dispersed may be used.

A small amount of calcium salt and xanthan gum are then added to the core solution thus prepared. Calcium concentration Lfi0
．． About 5-1% is sufficient, xanthan gum Fi0.1-1
．． About 5 inches is enough. The reason for using xanthan gum is that it allows the dropping core liquid to maintain its spherical shape without becoming stringy.

In addition, in order to form a strong and thin film as quickly as possible on the core liquid dropped in a spherical shape, it is necessary to precipitate the core liquid in an alginate aqueous solution, and for this purpose, sugars such as sucrose, glucose, and fructose are used as specific gravity adjusting agents. 20-50%,
Preferably, it was added so that the specific gravity was about 1.05. Sugars were selected as the specific gravity adjusting agent because sugars are easy to remove by soaking in water, and even if a small amount remains, the flavor of the jam-like food will not be impaired.In the present invention, The core liquid thus prepared is dropped into an aqueous alginate solution to form granules of calcium alginate material. The calcium salt used may be one that is approved as a food additive, such as calcium chloride. Moreover, as the alginate, sodium alginate is suitable, and its concentration is about 0.3 to 1%.

This calcium alginate granule formation reaction can be carried out based on a known method, so the details will be omitted.
Small granules with a diameter of about 4 to 20 mm (according to your preference, you can make them as large as you like) obtained by dropping the core liquid into a sodium alginate aqueous solution one after another are poured one after another, making sure not to let them stick to each other. Let it form. The dropping position, nozzle diameter, concentration of both liquids, etc. are adjusted as appropriate according to known methods.

Next, the small granules are taken out of the alginate aqueous solution as quickly as possible, washed with clean water, and then immersed in clean water to allow the core liquid inside the small granules to pass through the mesh structure film of calcium alginate. Replace and remove with clean water. Washing with water is
If you leave it without doing this, the granules will stick together and fc! 1. Unreacted alginic acid and calcium react with each other, causing a thick film to grow outwards, so it is necessary to use a shower or the like to do this as quickly as possible. By washing with water, some of the core liquid has already begun to flow outward. In addition, the main purpose of water exposure is to remove as much as possible of the excess calcium in the core liquid that was necessary for the granule formation reaction, but this also shrinks the granule film and reduces the Another purpose is to prevent deformation. The time required for this water exposure differs slightly depending on the size of the grains and the thickness of the film, but by doing this for around 1 to 2 hours, you can almost completely decalcify and desugar, and fill the lumen with clean water. Small granules of calcium alginate material are obtained.

Next, the granules obtained in this way are immersed in a sugar solution with a high sugar content and fruit juice (preferably the same type of fruit juice as that used for the core liquid), and the fruit juice with a high sugar content is substituted and filled into the small granules. Boil and concentrate. After about 2 hours, the fresh water is replaced with concentrated fruit juice with high sugar content, and if pectin is added, the concentrated fruit juice with high sugar content in the lumen gradually becomes jam. When the sugar content in the lumen reaches around 65L%, or 50% depending on your preference, stop heating, collect the sugar, take it out, and put it in another container. The jam-like granules produced in this way can be strained, filled into a container, heated and enjoyed if necessary, or can be used as a decorating material for cakes, puddings, etc.

By the way, although these jam-like granules have their inner cavities filled with jam or high-sugar concentrated fruit juice, they are
In other words, it is in a temporarily sealed state, so if it is left as is for a while, jam or concentrated fruit juice tends to ooze out from the inner cavity of the small granules.However, it is originally used by applying it to bread etc. Since it is a product, there is nothing that can be done to prevent bleeding.

It is better to keep the texture epithelial membrane soft, and if it is made too hard, it will create a sense of resistance, but it is possible to eliminate this oozing, depending on preference.・Furthermore, the jam-like granules according to the present invention have the yellowish-white color of an apple;
Since they are individually colored, such as oranges (yellow) and strawberries (red), they can be used in two or more different colors. For example, granules made by mixing jam-like granules divided into two colors, red and white, can be kept clean simply by placing them in a container, and are suitable for use in celebratory dishes. Furthermore, several types of jam-like granules can be packed in the same bottle and enjoyed as a "mixed jam".As explained above, the production method of the present invention uses an extremely simple method to prepare small calcium alginate granules in the body lumen. It can be made acidic and therefore it is possible to easily create "granular jam", which is not seen in the past.

Incidentally, in the present invention, all values are % by weight.

Production example a) Grape juice (PH2,8), Seo +)・
Prepare mixed vegetable juice of tomatoes and carrots (PH 4, 2) and mandarin orange pulp (PH 3, 6), and add bicarbonate of soda.
to pH 5, pH 6,0, respectively.
, adjust the pH to 6.5.

) Contains 0.7% calcium chloride (calculated as anhydrous salt)
and 0.6% xanthan gum, and glucose was further added to adjust the core liquid to have a specific gravity of 1.05 (sugar content 15%).

C) Drop a small amount of this (D core liquid ko, 711b) into the solution stream into the solution flow, let it settle for about 120 seconds, move it, and at the end, catch the small particles with a net and shower from above. Wash with water.

2) Washing with water (7 items should be placed in a tank with fresh water for 2 hours or more)
The pellets are exposed to water for 3 hours to obtain granules whose cavities are filled with fresh water.

E) Next, regarding the three types of granules, the one using grape juice at the beginning had the same weight as the granules, and the one using mixed vegetable juice had the same weight as the granules. For those using carrot juice (sucrose concentration: 60 g) and mandarin orange pulp, soak them in the same weight of tangerine juice (sucrose concentration: 58 g) as the granules, and boil them in a vacuum pan for about 2 hours.
It was boiled for several hours to produce jam-like granules (3 types) with a sugar content of about 65 degrees.

Claims (2)

[Claims] (1) Jam-like granules comprising small granules of calcium alginate material whose inner cavities are filled with jam or concentrated fruit juice with high sugar content. (2) The jam-like granules according to claim 1, which are colored with a fat-soluble dye. (31 Add a small amount of calcium salt, xanthan gum, and a small amount of pectin to your preference to the fruit juice or fat-soluble pigment dispersion adjusted to pH 5-7, and then add sugars until the specific gravity is 1.
Prepare a larger core liquid, drop this core liquid into an alginate aqueous solution to form small particles, and immediately wash and expose with clean water to remove the core liquid inside the small particle body cavity with clean water. production of jam-like granules, which is characterized in that the small granules are further immersed in high sugar content fruit juice, boiled, and the fresh water in the lumen is replaced with high sugar content concentrated fruit juice to form jam as necessary. Method.