JPS6083549A - Preparation of acidic jelly food - Google Patents

Abstract

PURPOSE:To prepare an acidic jelly food, by adding gelatin and other raw materials to water, heating under nearly neutral condition to dissolve gelatin, cooling at 40-60 deg.C, acidifying with an acid, and again cooling the mixture. CONSTITUTION:Water is mixed with gelatin and other raw materials such as sugar, etc., and the gelatin is dissolved by heating under nearly neutral condition. The solution is cooled to 40-60 deg.C, the pH of the solution is lowered to e.g. 3 by the addition of one or more components selected from various mineral acids such as hydrochloric acid, organic acids such as citric acid, acetic acid, fruits and vegetables containing various organic acids, their pieces, and their juices, and thereafter, the mixture is cooled again. An acidic jelly food can be produced without lowering the gel-forming capability of gelatin. Even fermented milk and plum liquor can be used as a raw material, and an acidic jelly food which has hitherto been difficult to produce can be obtained easily by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an acidic jelly-like food.

If it is possible to lower the pH by adding acid to a jelly-like food, it becomes possible to commercialize a refreshing jelly-like food with a sour taste. If the gelatin is heated to 1dPH3 and then cooled after dissolving the gelatin, the gel-forming ability of the gelatin will be significantly impaired, and the gelatin will become approximately gelatinous. It is impossible to produce uniform food products.

Therefore, as a result of various studies, the present inventor added gelatin and other raw materials to water, heated it at around neutral temperature to dissolve the gelatin, cooled it to 40 to 60°C, and added acids. It was discovered that by lowering the pH to, for example, 5 and further cooling, it was possible to produce an acidic jelly-like food without impairing the gel-forming ability of gelatin, which led to the completion of the present invention. Ta.

Below, the method for producing the acidic jelly-like food of the present invention will be described in detail.

In the present invention, for example, mineral acids such as hydrochloric acid and sulfuric acid, citric acid, tartaric acid, lactic acid, acetic acid, fumaric acid,! 7/Golic acid % Organic acids such as ascorbic acid, fruits, vegetables, their slices, juices, and extracts from them can be used as the acid. Further, acidic fermented foods such as fermented milk fat, and even acidic beverages such as plum wine can also be used as the acid in the present invention.

Raw materials and auxiliary materials that are generally used to produce jelly-like foods can also be used in the present invention, and it is also possible to make them acidic by mixing multiple acids, such as using a combination of citric acid and tartaric acid. It is possible. Since acidity prevents microorganisms from developing viable kidneys, the present invention has made it possible to produce a product that is superior to conventional jelly-like foods in terms of preservability.

According to the method of the present invention, it is possible to produce a strongly acidic jelly-like food with a pH of 2 or less, and the pH can be lowered by using various acids such as mineral acids, organic acids, or fruits and vegetables containing organic acids. However, there was no significant difference in the jelly strength of the finished jelly-like food depending on the type of acid balls.

Examples of the present invention will be shown below.

Example 1 Gelatin 601 and sugar 507 were added to water 1β and heated to 90° C., and the gelatin etc. were dissolved with thorough stirring. Cool to 50℃ and add O5 normal hydrochloric acid to pH3
, 0, and then cooled to 25°C to solidify.

Example ・ 5 og of sugar and 305' of sugar were added to water 1e, heated to 90°C, and gelatin etc. were dissolved while stirring well. After cooling, the mixture was cooled to 50°C, and a 40% aqueous citric acid solution was added to make 1]H5,O, and then cooled to 25°C at 1 to solidify.

In the above example, hydrochloric acid and citric acid were used as acids for pH adjustment, but other mineral acids, other organic acids, and fruits and vegetables containing various organic acids may also be used to produce sour jelly. It is not until b5 that uniform food is obtained.

According to the method of Example 2, gelatin was dissolved at pH 7,0,90-C, and the gelatin was cooled to 4-1.25°C and solidified, and this was used as a control, and also Example 1 and Example 2
A sensory test was conducted on the product by a panel of 15 people. As a result, two people answered that Example 1 was softer than the control, and one person answered that it was harder than the control.

In addition, each person said that Example 2 was softer than the control.
One person answered that it was harder than the control. Therefore, it can be said that the jelly-like food produced by the present invention is equivalent to that produced by the conventional method in terms of jelly strength.

Applicant: Yanagi Motoyuki

Claims (1)

[Claims] When producing jelly-like foods using gelatin as a gelling agent, gelatin and other raw materials are added to water, heated to dissolve gelatin, cooled to 40-60°C, and various mineral acids,
After making the pH acidic by adding at least one selected from the group consisting of various organic acids, fruits and vegetables containing various organic acids, their slices, and squeezed juice, the product is further cooled to produce a jelly-like food. A method for producing an acidic jelly-like food characterized by: