JPS5835661B2 - food gelling agent - Google Patents

Description

[Detailed description of the invention] TECHNICAL FIELD The present invention relates to food gelling agents.

More specifically, the present invention relates to a food gelling agent using a novel pectin formulation produced by a special method.

Highly esterified pectins form gels, which occur through dehydration and electroneutralization of colloidally dispersed, hydrated pectin aggregates.

For this purpose, sugars or sugar-substitute substances are used as dehydrating agents.
% concentration and must maintain the required pH value within narrow tolerance ranges.

Individual pectin molecules are linked through hydrogen bonds provided by sugars.

Low-esterified pectin, that is, pectin with a degree of esterification of 50% or less, has gelling or thickening properties comparable to agar or gelatin.

Low-esterified pectin is used in the food industry, for example, to produce jelly with a low solids content, milk pudding, sugar-free jelly, and the like.

The gelling properties of low esterified pectin depend on the pectin amount, solid matter, pH value, buffer salt content and calcium, ion concentration.

Calcium ion concentration plays an important role, but the optimum amount of calcium ion varies depending on the degree of esterification.

The optimum amount of calcium ions, expressed as the amount of Ca (η) contained in 1 g of pectin that forms a hard gel, takes a constant value depending on each specific pectin.

If the Ca concentration is too high, a brittle gel with a strong tendency to shrink is formed.

The influence of pH value and solid content is not very large.

However, the industrial use of pectin is accompanied by the following disadvantageous factors.

(2) The lower the degree of esterification of pectin, the lower its water solubility.

2. To maintain optimal calcium ion concentration, Ca addition is often necessary depending on the water and fruit used.

In the present invention, a) Calcium cohesive force as a raw material is CaC11230-140 per kg of pectin. i'1 esterification degree is 3
using 0-40%, preferably 35-38% pectin, b) this pectin, water and a phosphate selected from polyphosphates, pyrophosphates, especially tetrasodium pyrophosphate at a temperature of 10-90°C; C) add to the solution with strong stirring an amount of CaCl in solution corresponding to the calcium cohesive power of the pectin used; d) add the formed pectin to the solution with a pH value of 4,4-4.8 A pectin preparation is used which is produced by a special manufacturing method characterized by precipitation and drying of the preparation.

In this method, a pectin formulation is prepared by reacting low esterified pectin with a specific phosphate under given reaction conditions and given pH values.

The prepared pectin-phosphate compound is reacted with calcium, and after precipitation, phosphate-treated Ca-pectin,
That is, calcium phosphorus pectin is obtained.

When this calcium phosphor pectin was examined, it was found that most of the calcium was not directly bound to pectin, but was bound to pectin via phosphate bases.

When used industrially, this calcium phosphorus pectin exhibits the following advantageous properties.

It has good solubility in cold and hot water and forms solutions of relatively low viscosity, which is also a prerequisite for good action.

When the boil is adjusted to a constant pH value, the calcium phosphate groups are split from the pectin and the initial low esterified pectin is reformed, which is present at a constant calcium and buffer concentration.

The reaction between pectin and calcium proceeds slowly, forming a homogeneous calcium-pectin preparation/gel.

Again, there is a pH dependence, but the permissible pH range is much wider than in the case of highly esterified pectins.

Calcium sensitivity is less dependent on the fruit used or on the surrounding medium.

It is similar to amidated pectin in terms of calcium and pH dependence, but in the case of this calcium phosphor pectin, the optimum amount of calcium is already incorporated.

The method for producing the pectin preparation used in the present invention will be described in detail below using specific examples.

As raw pectin, low esterification pectin with a degree of esterification of 30-40%, particularly 35-38% was used.

Determining the amount of calcium added: To determine the amount of calcium chloride required, boiled samples were prepared with increasing amounts of calcium chloride.

The recipe of the basic boiled product used was as follows.

Ichigo Kashin 500,! i'1 2.5% low esterified pectin solution (= pectin 12.
5. ! i') 650 g of 500.9° 70% fructose syrup and about 31 g of 50% citric acid to adjust the pH value to 2.9
rL10 1kg by boiling until the solid content is 50%
A boiled product was obtained.

2% CaCl for each 100 & 2 boil samples.
Two solutions were added in increasing amounts.

The CaCl2 solution was poured into the still very hot boil and stirred.

These samples were allowed to cool and gel.

As a rule, it is sufficient to add about 2-7 ml of Ca C12 solution.

A 2% solution of anhydrous CaC112 was used. Required CaCl
The consistency of boiled food was used as a guideline for determining the amount.

That is, the best gel strength when the sample was on the verge of becoming granular (calcium pectinate formation) was used as a reference.

Boiled product containing 1.2% low esterified pectin 100.9
The addition of 1-2% CaCl2 solution to 1 kg of pectin is then equivalent to adding 16.67 g of anhydrous CaCl2 to 1 kg of pectin.

If 6M of calcium is added to 100g of boiled food, this will be added to 1kg of low esterified pectin later.
! This is the same as adding 2100 g.

The above method was carried out using 30 kg of pectin.

The container was filled with hot water 12001 at a temperature of 50-60°C.

Add 30% of the above raw material pectin to this while stirring with a high-speed stirrer.
kg and then solid tetrasodium pyrophosphate decahydrate (Na4P207 ・10H20)
The pH value of the solution was adjusted to approximately 4.4-4.8 by adding 16.0 kg.

After adding the pyrophosphate, the mixture was stirred gently for about 15 minutes until the pectin was completely dissolved.

Do not add more tetrasodium pyrophosphate than the amount stated above at this point, as reactions may occur that have an adverse effect on the final quality.

The tetrasodium pyrophosphate may be added to the water first and then the pectin, or both may be added together.

Add an appropriate amount of a 10% solution of CaC12 (food grade) with a purity of 98% while applying high speed stirring, preferably via a syringe.

Strong stirring is required to quickly and thoroughly disperse the CaCA2.

After adding CaC112, stirring must be continued with a high speed stirrer for some additional time (approximately 5 minutes) to obtain the best reaction conditions.

CaC12 addition must be done in such a way as not to induce pectinate formation.

Other soluble calcium salts instead of calcium chloride and/or
Alternatively, magnesium salts or mixtures thereof can also be used.

Other salts consisting of polyvalent metal ions can also be substituted depending on the food conditions.

Additional pyrophosphate was then added.

This additional amount is determined in the laboratory by measuring the pH value and viscosity of the sample.

The pH value must be adjusted to 5.0±0.2.

A more suitable criterion than pH value is viscosity (277O
A suitable viscosity is 30-35 cp at 20°C (measured at 8'), and a higher viscosity is inappropriate.

The viscosity measurement was performed using a Rotovisco (Rotov) with n = 512 U/min, a gradual decrease in the rotational speed, and a 1oos calibration using the measuring device NV.
isco).

The high speed stirrer was turned on again during the addition of the solid pyrophosphate.

After the pyrophosphate had dissolved, the pH value and viscosity of the solution were measured again in the laboratory.

Modifications may be made in some cases.

These measurements are all performed on a solution (2.5%) of 30 kg of low esterified pectin dissolved in 12001 water, so when using solutions with other concentrations, other measured values should be used as a reference. There must be.

In this case, the range of pH value and viscosity is again limited.

For example, if the production method of the present invention can be carried out with a high pectin concentration, for example, 30 kg of pectin can be
It may be mixed into water in step 1.

The subsequent precipitation requires a concentration of 2.5% or more, e.g. 5%.
It is advantageous to choose a pectin solution.

Once a positive laboratory determination has been made regarding the pectin formulation solution, the solution is precipitated in alcohol in a known manner.

After the precipitation was completed, it was dehydrated by a spiral press.

The dehydrated pectin formulation was dried in a stream of air at 60° C. or below and then ground in a known manner.

The calcium phosphorus pectin thus obtained exhibited the favorable properties described above.

The influence of the initial pH value of the pectin formulation solution on gelation was examined and it was found that at a specific CaC12 content, the maximum gelling effect was obtained when the pH value was approximately 5.0.

When the pH value of the 2.5% pectin formulation solution was above 5.0, the higher the pH value of the initial solution, the lower the gelling ability of the sample boils.

The pH values of the sample boils were consistently in the range of 2.9-3.0.

It is clear from this test that the gelling ability decreases when the pH value of the pectin solution exceeds 5.0.

A solution with a pH value of 5.0 is extremely dilute in terms of viscosity.

In any case, it is advantageous if the pH value of the solution is low or the viscosity is high, since calcium phosphate is less likely to deposit.

Nevertheless, sufficient phosphatization of the pectin preparation is ensured.

When using modern commercially available gelling agents, e.g. for producing milk desserts or fruit desserts, boiling with water to dissolve the gelling agent and/or optionally adding e.g. citric acid to form a jelly It is necessary to pre-treat the gelling agent.

Therefore, it is an object of the present invention to provide a food gelling agent that can be used as a ready-mate gelling agent without any pretreatment.

This problem was solved in the present invention by dissolving 1-4 parts by weight of calcium phosphorus pectin based on apple pectin in 20-80 parts by weight of water with stirring.

In addition, 20-80% by weight of sugar or sugar substitute can be dissolved in this solution.

Based on the remarkable gelling ability of the above-mentioned pectin preparation (hereinafter referred to as NY-50), which is a calcium phosphorus pectin obtained from fruit pectin, the gelling agent of the present invention can be used at room temperature almost as much as this pectin preparation (hereinafter referred to as NY-50). A method has been developed that allows food jelly to be prepared in a simple manner by mixing equal volumes of fruit (fresh, frozen or canned), fruit juice, milk, dairy products, sour milk products.

The food gelling agent of the present invention is prepared as follows.

(2) - Dissolve 4% NV ~ 50 in water, and dissolve sugar or its substitute in this 1-4% solution to a concentration of 20-80%.

Suitable examples of sugar or its substitute include unsweetened sugar, invert sugar, sorbitol, fructose, xylitol, starch syrup, and the like.

It is significant that there is no need to add acids or calcium salts when producing or using liquid gelling agents.

That is, sufficient gelation can be obtained using only the acids or calcium ions originally contained in the food used.

In addition, care must be taken to limit the solids content to an amount that retards product spoilage, or to use aseptic working conditions (aseptic bottling at temperatures above 70°C) or preserve the solution with additives.

Below, 2% NV-50 solution was added with sugar to make the solid content 50%.
The method for producing a liquid gelling agent will be described below.

12kg of pectine stuffed: /NV-50 at 40°10
Dissolve in warm water at 0°C and stir with a high-speed stirrer. At this time, stirring must be continued for a while until the pectin is completely dissolved.

48 kg of sugar are added to this solution and stirred until the sugar is completely dissolved before bottling, observing the above conditions regarding bacterial spoilage.

The pH value of the liquid gelling agent obtained by this method must be between 3.8 and 5.2 to prevent gelation of the liquid gelling agent.

In some cases, appropriate additives may be added to adjust the pH.

In the example described above, the optimum pH value is 4.8 (adjusted with tetrasodium pyrophosphate).

As an example of use, the following cases can be assumed.

Preparation of milk or sour milk desserts: Add a given volume (xooTfLl) of liquid gelling agent to an approximately equal volume (50-200rfLl) of raw milk, pasteurized milk, or commercially available milk such as curdled milk or yogurt. Stir in the sour milk product and let stand for a while to reach final consistency.

Fruit dessert: Add approximately the same volume (50-200M) of cooked (strained or shredded) fresh fruit, melted frozen fruit, canned fruit, or fruit juice to any volume (100ml) of liquid gelling agent. Mix, stir and leave for a while to reach final consistency.

By adding an appropriate amount of fruit acid or citric acid to fruit or fruit juice, the fruity taste of desserts can be improved.

However, it must be noted that this increases the gelling ability and promotes gelation.

Preparation of tart jelly hardening and jelly-coated tart: Prepared similarly to the fruit dessert described above, but mixing the liquid gelling agent with the fruit or fruit juice and then pouring the mixture onto the tart layer before gelation occurs. Expand or flow.

Claims (1)

[Claims] 1 (1) Calcium aggregation power is CaC per 1 kg of pectin.
A'236 to 140 g of pectin with a degree of esterification of 30 to 40%, water and a phosphate selected from polyphosphates and pyrophosphates with a pH of 4.4 to 4.8 at a temperature of 10 to 90°C. 1 to 4 parts by weight of calcium phosphopectin, formed by preparing a solution, stirring the solution, and adding thereto an amount of CaCA2 in solution corresponding to the pectin used (7) and the cohesive strength of the lucium. and (2) 20 to 80 parts by weight of water. 2 (1) 1 to 4 parts by weight of calcium phospho pectin, (2) 20 to 80 parts by weight of water, and (3)
The food gelling agent according to claim 1, comprising 20 to 80 parts by weight of sugar or its substitute. 3. The food gelling agent according to claim 2, which comprises 2 parts by weight of calcium phospho-pectin, 50 parts by weight of water, and 50 parts by weight of sugar or its substitute. 4. The food gelling agent according to any one of claims 1 to 3, which uses sucrose, invert sugar, sorbitol, fructose, xylit and/or starch syrup as sugar or its substitute. . 5 The food gelling agent L according to any one of claims 2 to 4, which has a pH of 3.8 to 5.2. 6 The pH is reduced to 3.8 by adding tetrasodium pyrophosphate.
8 to 5.2. Food gelling according to claim 5