JPS585144A - Production of jelly - Google Patents

Abstract

PURPOSE:A vessel is filled with a plurality of solid jelly pieces with a high sol-transformation temperature and a liquid jelly that is obtained by heating a low sol-transformation temperature jelly and tightly sealed, then heated under pressure to effect sterilization, thus producing jelly with unique taste. CONSTITUTION:A water-and heat-resistant vessel of plastic or aluminum is filled with a plurality of solid jelly pieces with a high sol-transformation temperature (containing a large amount of sugar, fruit, organic acid, alcohol, sweet bean jam, nuts, vegetables, cocoa and so on) and a liquid jelly that is prepared by heating a jelly with a low sol-transformation temperature (containing a small amount of sugar, yoghurt, raw cream, coffee, cream mousse) and sealed tightly. Then, they are heated in a retort type pressure can above 50 deg.C at such a temperature as the solid jelly pieces are converted into sol but not mixed with the jelly of low sol-transformation temperature to a low extent to effect sterilization. After sterilization, it is cooled for storage.

Description

Detailed Description of the Invention: A structure that makes it easy to open a waterproof and heat-resistant container after filling it with a jelly material containing a low gel melting temperature, such as gelatin or a jelly material containing low-concentration carrageenan, agar, or pectin. It is known that jelly is made by sealing it with a lid, then heating it under pressure in a retort type pressure heating can, sterilizing it, and then storing it in a cooled state. There are some easy drawbacks. In addition, if a jelly with a high gel melting temperature, for example, a jelly material containing high concentration carrageenan, agar, or pectin, is heated and melted and filled, then sealed and cooled and stored,
The jelly is too hard to eat, and it is difficult to dissolve it even at high temperatures, which is not desirable at all. The present invention has succeeded in solving this drawback and producing a jelly packaged in a container with a long shelf life. That is, a waterproof and heat-resistant container is filled with a plurality of small jelly solids with a high gel melting temperature and a heated melted jelly liquid with a low gel melting temperature, and then sealed, and then the container is heated to 50°C or higher in a retort pressure heating can. Moreover, the jelly with a high gel melting temperature is sterilized by heating under pressure at a temperature below the level at which the small solids of the jelly with a high gel melting temperature will dissolve and mix significantly with the jelly with a low gel melting temperature, resulting in the same flavor. It is a method. Gel melting temperature refers to the temperature at which the jelly material, water, and in some cases sugar are added and dissolved by heating to make a jelly liquid, then cooled to make a jelly, and then heated to become a jelly liquid again. ．． The present invention contains a soft jelly with a low gel melting temperature and no texture as a main ingredient in a waterproof and heat resistant airtight container, in which a plurality of small solids of hard jelly with a high gel melting temperature and a texture coexist. Moreover, this is heated to 50℃ or higher in a retort-type pressurized heating can to the extent that multiple small jelly solids with a high gel melting temperature dissolve and are significantly mixed with the jelly with a low gel melting temperature, so that the flavor does not become the same. It is a method of heating under pressure to prevent damage to the container, sterilizing it, and storing it in a cool environment.When you eat it, you first taste a soft jelly with no texture, followed by a hard jelly with a texture. You can taste the small solids, resulting in a jelly with a completely unique and excellent flavor. In this sense, a large number of multiple jelly small solids, a group of small clumps or a group of small particles, will have a greater effect. In addition, this is heated under pressure in a sealed container at a temperature of 50°C or higher, and multiple small jelly solids with a high gel melting temperature are dissolved and mixed significantly with the jelly with a low gel melting temperature, resulting in the same flavor. Because it is sterilized by heating under pressure at a temperature below the level where it will become rot-resistant,
Jelly with extremely high drying resistance and ease of handling, and with different gel melting temperatures and its contact layer, is different from simply being mixed; some or most of them are mixed, and the flavor is the same. Because the jelly is not unified and has different hardness and softness, it becomes a jelly that is extremely easy to eat and has a unique and excellent flavor. The features of the present invention are not limited to these, but also have extremely excellent and significant effects. For example, you can arbitrarily change the color difference, the sweetness difference, the sourness difference, the elasticity difference, the difference in the same type of ingredients, the difference in the amount of the same type of ingredients, the difference between different types of ingredients, the difference in the amount of different types of ingredients, etc. of the added jelly. Another major feature is that by appropriately combining these, the effects of the present invention can be greatly increased, resulting in a completely unique and excellent jelly that incorporates these characteristics. The ingredients added to each jelly include sugar, seasonings,
cocoa, chocolate, coffee, cream, spices,
Oils and fats, fruits, nuts, vegetables, bean paste, cream cheese, fermented milk, fresh cream, milk, condensed milk, powdered milk, organic acids, fruit juice, alcohol, egg whites, egg yolks, etc. are suitable, and they can be used as they are or processed. It is appropriate to use it. These combinations, together with the present invention, result in a jelly with a completely unique and excellent flavor. Jelly with a high gel melting temperature contains a large amount of sugar, fruits, organic acids, alcohol,
Bean paste, nuts, vegetables, and cocoa are added, and a small amount of sugar, yogurt, fresh cream, coffee, and cream cheese are added to the jelly with a low gel melting temperature, and the concentration or combination thereof is selected as appropriate, followed by retort processing. When the present invention is carried out by applying pressure and heating in a pressure heating can, the resulting jelly has a completely unique and excellent flavor. Waterproof and heat-resistant containers should be sealed with waterproof materials such as plastic or aluminum, and should be easy to open.
Also, those with low oxygen permeability are particularly effective. Pressure heating in a pressure heating can is performed at a temperature of 50°C or higher, preferably 70°C.
The temperature is preferably 80°C or higher, particularly preferably 80°C or higher. In the retort pressurized heating method, the container is heated under pressure, and the pressure is continued even after heating is complete. After the container has cooled to a point where it will not be damaged, it is normally brought to normal pressure and taken out. Alcohol includes alcohol, Western liquor, shochu, plum wine,
Wine, alcoholic beverages, etc. are suitable. Suitable organic acids include acetic acid, malic acid, citric acid, tartaric acid, succinic acid, lactic acid, sorbic acid, and ascorbic acid. Fruits are usually fresh, canned, candied, boiled in sugar, or pickled in vinegar. Fermented milk is usually yogurt, sour cream, etc. Example 1 Carrageenan 5 parts Strawberry jam 100 parts Sugar 3
0 parts Glucose 20 parts Citric acid 0.5 parts Curaçao 5 parts Water 100 parts After heating and mixing at about 90°C, the mixture is filled into a mold, cooled and solidified to form a jelly sheet about 3 mm thick, which is shaped into about 4 mm square. Cut into groups to obtain a small jelly solid group with a high gel melting temperature, and call this group A. Heat and dissolve 0.3 parts of carrageenan, 100 parts of water, 10 parts of sugar, 5 parts of glucose, and 5 parts of curacao at about 90°C to make a jelly liquid with a low gel dissolution temperature. Next, quickly mix 20 parts of Group A and 80 parts of a jelly solution at about 80°C, and immediately fill it into an aluminum container to allow them to coexist. Next, heat seal the plastic with an aluminum sheet laminated to seal it, and cool it to about 20°C. Next, put these into a retort type pressurized heating can, and fill it with water at approximately 40°C until it is almost full. Next, steam is blown into the can to bring it to about 90℃, heat sterilize it for about 20 minutes, then stop the steam, and then replace it with water at about 10℃.
Cool to an internal pressure of cm2. Next, after cooling to approximately 20°C, drain the water and remove the product. This material had excellent rot resistance, dryness resistance, and ease of handling. Also, when eaten, the soft jelly and the jam-containing hard jelly were harmoniously integrated into a jelly with a completely unique and excellent flavor.Example 2: In place of the strawberry jam in Example 1, apricot jam was used. However, the results were exactly the same. Patent applicant Ota
Toshiyuki

Claims (1)

[Claims] A waterproof and heat-resistant container is filled with a plurality of small jelly solids with a high gel melting temperature and a heated melted jelly liquid with a low gel melting temperature, and then sealed, and then heated in a retort type pressurized heating can at 50°C or higher. Multiple jelly small solids with a high gel melting temperature are dissolved and mixed significantly with the jelly with a low gel melting temperature, and the flavor is not the same.Heat and pressurize at a temperature below the temperature to sterilize and then cool and store. Characteristic jelly manufacturing method.