JPS5931657A - Preparation of granular jellylike food - Google Patents

Abstract

PURPOSE:To obtain a granular food having improved taste and sense of eating without causing a hard gel, by dropping a specific fluidic raw material to a solution of a multivalent metallic salt, forming a gelatinous film on the surface, and dipping the resultant granular material in clear water or a seasoning solution. CONSTITUTION:A fluidic raw material containing an alginic acid salt, a low methoxyl (LM) pectin alone or a mixture thereof and a citric acid salt is dropped into a solution of a multivalent metallic salt to give a granular material having a gelatinous film on the surface threof. The resultant granular material is then dipped in a clear water or a seasoning solution to absorb the clear water or seasoning solution therein. In case a granular food having an acid taste, e.g. a dressing, is prepared, a raw material increasing the viscosity of the alginic acid, and reducing the swelling ability thereof is not added to the initial fluidic raw material, and the granular material is prepared only from preferably a nonacidic raw material. The resultant granular material is then dipped in a solution of an edible vinegar, common salt and mustard to prepare easily a granular jelly having a dressing flavor.

Description

[Detailed description of the invention] The present invention relates to a method for producing a granular jelly-like food.

Conventionally, methods for producing uniform granular jelly-like foods include adding gelatinizing agents such as gelatin, pectin, and agar to fluid raw materials to uniformly gel granular jelly, as well as adding alginate, low methoxyl pectin, or carrageenan. There is a method of coating particles of a fluid raw material and uniformly gelling it using an insoluble gel-like film formation reaction between polyvalent metal salts alone or in mixtures (hereinafter, alginate will be used as a typical example) and polyvalent metal salts. Are known. Therefore, this film forming method is further divided into a method in which a raw material to which alginate is added is dropped into a polyvalent gold salt bath solution as in Japanese Patent Publication No. 45-29422, and a method as in Japanese Patent Publication No. 48-16183. r with added polyvalent metal salt
*This method can be roughly divided into a method in which #+ is dropped into an alginate bath solution. However, although this film formation method has the advantage of being able to easily obtain granular jelly, in the former method, even if jelly-like soft gel-like particles are obtained, they turn into hard gels over time. In addition, in the latter method, unreacted polyvalent gold ions remain in the raw materials and give off an unpleasant taste, so in any case, these products are not uniformly produced by conventional methods. There is a melting point in food taste and texture.

The present invention further improves the former method in producing jelly-shaped foods using this coating method. That is, an object of the present invention is to provide a method for producing a granular jelly-like food that has good taste and texture and does not hard gel even after storage.

Accordingly, in the present invention, a fluid raw material prepared by adding citrate together with alginate, low methoxyl pectin, and carrageenan alone or in combination is dropped into a polyvalent metal salt m solution to form a gel-like material on the surface of the raw material. This method of producing a granular jelly-like food is characterized by obtaining granules with a film formed thereon, immersing the granules in fresh water or a seasoning liquid, and absorbing the liquid into the granules.

In the present invention, fresh water, sugar solution,
Use seasoning liquids such as liquid coffee, tea, liquid zelkova sauces, fruit juice, alcoholic beverages, etc. If necessary, viscous raw materials such as gelatin, agar, gum, fruit pectin may be added. However, it is necessary to add alginate/low methoxyl pectin singly or as a mixture, preferably sodium alginate, and citrate (indicates a monovalent metal salt), preferably sodium citrate. be.

(Here, when the fluid raw material produced without adding citrate is dropped into a solution such as pptum chloride to form granules, the granules turn into a hard gel and are then immersed in fresh water or seasoning liquid. (This is because the texture will not return to a soft gel even if the texture is changed)
. In order to make this fluid raw material into granules, the viscosity is rL400.
C,P (centipoise) to 20,000 C,P
(leprosy, preferably from 4,000c, p to 6.0
00 C, P (it is best to adjust the grain size to spherical, and the use of xanthan gum is particularly suitable to make the grain shape spherical.The usage amounts of alginate/low methoxyl pectin alone or in combination and citrate are: 0 each for the total amount of fluid raw materials
．． 5 to 1.54 (weight section, same below), hit or hit 1 each
It is best to use approximately equal amounts of both, and this will have a very positive effect on the texture. However, in the case of citrate, when the amount used is 1.54, it is desirable to be careful because the granules may fuse together and lose their shape during storage of the final product.

The fluid raw material prepared in this way is made into small particles with a diameter of 4 to 10m/m by an appropriate method, and then mixed with a polyvalent metal salt, preferably calcium chloride or 0.5 to 100m of lactic acid.
．． It is added dropwise into the water bath solution in Part 5, preferably in the water bath solution in Part 1. Then, as is well known, the surface of the particles of the fluid raw material is liquidized with a non-bathable gel film such as calcium alginate, and if the time is too long, the particles become hard, i.e. hard gel. (5) ^^・Do it. The granules are taken out from the polyvalent metal salt m solution, washed with L1 water, and then immersed in fresh water or the seasoning liquid.

(This is because if the granules taken out are kept together without soaking and absorbing water, the citrate added will cause the granules to disintegrate and become gruel-like.) While soaking continues for about 3 minutes to 3 hours, clean water or seasoning liquid is gradually absorbed into the grains, and the grains swell to 1 to 4 times the volume before soaking. Then, without any cracks or the like on the surface of the granules, the granules become a soft gel-like gel that is uniform all the way to the center, and this state remains unchanged even if the granules are stored for a long period of time.

In this way, a fluid raw material such as alginate to which citrate has been added is dropped into a polyvalent metal salt solution to obtain granules, and the granules are immersed in clean water to absorb the liquid. The mechanism by which a food product that is soft up to φ and has a uniform crunch that does not or does not undergo fusion collapse even when stored together is not clear. Presumably, by adding citrate from the beginning, the particles (6) produced retain water-absorbing power, and by subsequently absorbing water, the mutual fusing force between the particles decreases or is lost. The prosecution suspects that this is due to the fact that the water absorption causes it to become even softer.

In addition, regarding the seasoning method for making jelly-like foods, add clean water to the fluid raw material without adding any seasoning liquid, and then soak the formed unseasoned granules in a strong seasoning liquid and season them. Alternatively, you can make granules by adding seasoning liquid from the beginning.
This may be immersed in clear water, or may be soaked in a seasoning liquid. As a seasoning method, for example, granulated coffee jelly
If you want to make a jelly-like food with a slightly acidic taste, like this, first make granules with an unseasoned or non-acidic taste, and then turn them into an extract liquid that has a flavor that is twice as strong as regular coffee liquid. It is best to soak it. By this method, soft coffee jelly with a higher degree of swelling of the granules can be obtained compared to a method in which granules are seasoned with coffee taste from the beginning and then exposed to fresh water. In addition, for example, when trying to make a granular jelly-like food with an acidic taste similar to dressing, the initial fluid base (4) should contain raw materials that thicken alginic acid and reduce its swelling ability. In this case, it is preferable to form granules using only non-acidic raw materials without adding vinegar, salt, mustards, etc., and add this granular solution of vinegar, salt, and mustard (acidic seasoning liquid). ), it is very easy to make ``dressing (Lice Flavored Granular Zeri)''. in this case,
Granular jelly with even better flavor can be obtained by making granules from raw materials that have been emulsified by adding cooking oil to the fluid raw materials. In addition, here, non-acidity means ltl, pH 4,...
Finger 5 or more"f.

The granules are naturally immersed in fresh water or seasoning liquid in a container, but after immersion in the liquid, they may be taken out and transferred to another container and stored, or the immersion container can be used as a storage container. You can decide. However, the granules that have absorbed the liquid and swelled are crushed or clogged, so when transferring them to a container for storage, it is necessary to seal not only the granules but also the liquid. It's better to keep it. - If 7J of liquid immersion is performed in a storage container without transferring the granules, the amount of immersion liquid should be slightly smaller than the amount of granules so that almost all of the liquid is absorbed into the granules. Even if this method is used, the granules will not be crushed, so if this method is adopted, the granular jelly packed in a container and containing almost no seasoning liquid can be easily and reliably made into pieces. In this case, it is generally preferable to fill the container at a ratio of 0.2 to 1.5 parts of fresh water or seasoning liquid to 1 part of the granules. If this liquid is too small, if the granules are kept in contact with each other for up to 1 hour, they will fuse together and become porridge-like. If it is too large, too much water will be absorbed, especially in the initial state. This is because if the amount of citrate added is more than 1 part, the particles will collapse and become crumbly.

The resulting granular jelly-like food can be heat sterilized as required. The heat sterilization may be carried out while the granules are immersed in the liquid, or better results can be obtained by heating the granules in a mixed state since convection occurs and heating is performed uniformly. Therefore, filling the container with the grains and liquid in the above ratio and heating them. It is possible to obtain a granular jelly with a good shelf life in a container.

Test examples and examples are shown below.

Test Example A) 50 grams of calcium chloride dihydrate was dissolved in water to make 5 tons to prepare one solution of calcium chloride. This is called liquid A.

Mouth) 10 f of sodium alginate and 8 c of hydrated crystalline glucose were dissolved in hot water, then cooled to room temperature and made into 1 t.
Section 1 Sodium alginate solution was prepared.

This is B. Make a liquid and add 0.0% sodium citrate into it.
596.1% and 1.5% added Bo, s respectively
liquid, 81.0 liquid, and 81.5 liquid.

Inhale a full amount into each of the comagome bivettes, wipe the tip of the pipette thoroughly, and add γ+ to liquid A one drop at a time.
#The speed was about 1 second (about 1 minute). A
Immediately after 2 minutes in the solution, the particles were taken out and washed with water.

2) Bo-81,5 granules in fresh water 1c3
After immersing it for 110 minutes, it was taken out and placed in a container a, and the WL was immediately put into a container without being immersed in another part, and the changes over time after being collected were observed and measured, and the results are shown in the table below.

I got it.

Note 10 Numbers in the table indicate particle sizes. Unit m/m, grain size 40
This is the average value of grains.

Note 2.0 The entire inside of the granules is uniformly soft Δ: The granules are slightly hard (Semi-hard mole ×: The entire granules are the same).

*: The shape of the grains is lost and the whole grains are fused to form a gruel-like shape.

Part 11 Retsu' Granular Coffee IJ -+7) Production Method A) Blending and Preparation of Fluid Raw Materials Sodium Alginate 5 Sodium Citrate 5 Santhan Gum 0.5 Sand Shield 80. p 7N water 409. δ (total 500)) % raw materials were dissolved and degassed according to the above formulation.

A sand S liquid with a viscosity of 2500 cps is obtained.

Mouth) Preparation of seasoning liquid (coffee extract) Extract 100 f of ground coffee powder in the usual manner.
004 extract is obtained. This 1lli was about twice the amount of normal drinking, RI 3.5, pH 4.8.

C) Formation of granules The above sugar solution is passed through an orifice of approximately 5 m/m in diameter.
A droplet of m/m is formed into a droplet of VC-TM in a 1% aqueous calcium chloride solution (prepared in the test example), and after 2 minutes it is taken out and the surface of the granule is washed with water.

2) Add 0.5 of the above coffee extract to 1 part of the seasoning solution-soaked granules according to your preference.
~1 part was added, packed in a container, heated and sterilized, and most of it was absorbed, yielding soft and smooth granular coffee jelly with good grain consistency. Even if this product is stored for 3 months,
There were no changes in texture or taste.

g Manufacturing method for dressing-flavored granular jelly A) Blending and preparation of fluid raw materials Sugar 150jIF
497/- Mix Snow Zois 3 pieces (total of oily raw materials: 50011P) Emulsify the oily raw materials and water-based raw materials into an oil-in-water type.

Mouth) All taste liquid combination and preparation Vinegar (acidity 8) 250 servings* 3oiP Mustard 20. p (combined ltt aoo, 2) above formulation KJ
, make a sm liquid.

c) Formation of granules The emulsified fluid raw material is added dropwise to a calcium chloride 2 water bath solution in the usual manner, and after 2 minutes it is taken out and the granules are washed with water on a rack.

2) Fill a container d with the seasoning liquid-soaked granules 8o and the above-mentioned flavor liquid 2IJ and leave to stand. After 3 hours, the result is a granular jelly with a drainage flavor. Depending on your preference, you may increase the amount of seasoning liquid.

In addition, if you mix vinegar, salt, and mustard when preparing the fluid raw materials, sodium alginate will become stiff.
The emulsified state becomes fragile, and even if granules can be formed, they become unstable and "cold," so care must be taken.

Example 3 Granular coffee jelly was prepared under the same conditions as in Example 1 except that sodium alginate was changed to low methoxyl pectin.

As explained in detail above, according to the present invention, the applicant
Kewpie Co., Ltd. (15) Procedural Amendment September 2, 1980 Kazuo Wakasugi, Commissioner of the Patent Office 2, Name of the invention Process for producing granular jelly-like food 3, Name of the person making the amendment (142) Kewpie Co., Ltd. 4. Agent 150 [Telephone (Tokyo) 486-33423 Address]
1-4-13 Shibuya, Shibuya-ku, Tokyo Voluntary amendment 6, column 7 for detailed explanation of the invention in the specification subject to the amendment, contents of the amendment (1) "Alginate salt" on page 2 of the specification, lines 9 to 10・Correct "low methoxyl-ξ cutin or carrageenan" to "alginate or low methoxyl pectin".

(2) "Film method" on page 3, line 9 of the same book is corrected to "film formation method."

(3) Delete "Carrageenan" from the bottom of the same page in the same book in 5 lines.

(4) Delete r (J, r)J on page 4 of the same book, lines 12 and 16.

(5) Insert "The reason for doing this is to add this" after "adding citrate" on line 12 of the same page of the same book.

(6) Insert “long-term” after “of the final product” on page 5, line 7 of the circular.

(7) Delete “(” and “)” in lines 3 and 6 on page 6 of the circular.

(8) In the third line of the same page of the same book, “this is” is replaced with “sho,” (
2) Correct.

(9) In line 6 of the same page of the same book, "Karaderu." is corrected to "Please be careful."

4. In line 2 of page 7 of the circular, ``It will decrease, but'' will be corrected to ``Will it decrease?''

(7) Insert the following sentence after "Compared to method" in the fourth line from the bottom of the same page.

``Since the coffee extract does not escape into the polyvalent metal salt solution during granulation, it is possible to create a coffee jelly with a light taste and a soft texture compared to ordinary, economical coffee jelly. Note that the coffee extract usually has a pH of 4.8 (pH 4.8), and especially those extracted with a high degree of roasting have a pH of 6 or higher.

On the other hand, if you use the method of exposing the granules seasoned to have a strong coffee taste from the beginning in fresh water, the taste will be strong and )” Ishi corrected.

(R cps J in the 5th line from the bottom of the 12th book of the 11th book (3
) [c, correct as p-1.

α→ In the bottom line of page 14 of Domo, ``Chi 1 o Sot'' [Insert the following sentence into it.

r7- Manufacturing method of granular blueberries a) Combination and preparation of fluid raw materials Sodium alginate 5g Sodium citrate 59 Xanthan gum 19 Sugar 150g Rum 5g Blueberry juice 3341! (total
500II) Each raw material is dissolved and degassed according to the above formulation. Viscosity 5000 <1! , P blueberry juice liquid is obtained. Blueberry juice is made by heating frozen blueberries to 60℃ and crushing them for 4 hours.
Use the juice that has been treated with sucrase at 0°C and squeezed.

Formation of granules In the same manner as in Example 1, the blueberry juice solution was added dropwise to a 1% calcium chloride aqueous solution.
After 0 seconds, take it out and wash the surface of the granules with water.

- 0.5 part of fresh water was added to 1 part of the fluid-soaked granules, packed into a container, sealed, heat sterilized (80°C x 30 minutes), and cooled to produce a product.

Two hours after filling the container, most of the liquid was absorbed into the granules, and the granules swelled, yielding well-aligned, soft granular blueberries. Even if this product is stored for 3 months after being made, there will be no change in texture or taste, and even if it is scooped out with a spoon and mixed with Ainu cream, the flavor will not change. It was good. ”

Claims (1)

[Claims] A fluid raw material prepared by adding hexagonal citrate together with mountain alginate and low methoxyl pectin alone or in combination is dropped into a polyvalent metal salt solution to form a gel-like film on the surface of the raw material. After obtaining the formed granules, soak the granules in fresh water or seasoning liquid.
'iL A method for producing a granular jelly-like food, characterized by absorbing these liquids into the granules. (For 1 part of 21 grains, add 0.2 to 1.5 of fresh water or seasoning liquid.
Fill the container with both in equal proportions. Claim 1: Heat sterilization is performed as necessary.
The method for producing the granular jelly-like food described in 2. (31) The granular jelly-like food according to claim 1 or 2, wherein the fluid raw material is non-acidic and the seasoning liquid for dipping the obtained granules is acidic. Production method.