JPS61132145A - Preparation of food - Google Patents

Abstract

PURPOSE:To obtain a food having the characteristic properties of jelly, easily, by mixing a cooling liquid to a solution of a gelling agent heated at a temperature higher than the gelation temperature, thereby causing the gelation in a short time. CONSTITUTION:A solution of a gelling agent heated at a temperature higher than the gelation temperature (e.g. a solution produced by mixing a solvent of 20 deg.C with a gelling agent and optionally sugar, etc.) is prepared beforehand. The temperature is preferably <=55 deg.C to prevent the lowering of the jelly strength in the food. The solution is mixed with a cooling liquid (preferably of -4-+10 deg.C from practical viewpoint). A jelly food having a temperature suitable to eat can be produced in a short time, i.e. <=5min, preferably <=1min. Since the food can be produced in a short time, the process is suitable for the preparation of fast food.

Description

[Detailed description of the invention] 〔Technical field〕 The present invention relates to a method for producing foods that can be produced in a short time.

[Background technology]

Jelly products are made from gelling agent solutions (gelatin solutions).

Agar solution, etc.) was prepared at a temperature of 80 to 100"C, the liquid temperature was lowered, and the solution was gelatinized at a temperature of around 30"C.
Because the food is served after being cooled to a temperature below 5°C, suitable for consumption, it takes a long time to produce. For this reason, there were no fast food jelly products. Japanese Unexamined Patent Publication No. 59-51752 discloses a method for producing a jelly product that can be produced immediately in the presence of customers at a coffee shop or the like.

However, with this manufacturing method, the time for the mixture of gelatin solution and coffee liquid or other precipitating liquid to solidify is faster, but since it is then cooled in ice water, it takes longer time from the time it starts to be manufactured until it is served to customers. It took a long time to prepare, and it wasn't really fast food.

[Purpose of the invention]

In view of the above, an object of the present invention is to provide a method for producing a food that does not require much labor, can be produced in a short time, and has the inherent characteristics of jelly. [Disclosure of the Invention] In order to achieve the above object, the invention causes gelation to occur in a short time by simply combining a pre-prepared gelling agent solution with a temperature higher than the gelling temperature and a cooling liquid. The gist of the book is a food manufacturing method that allows food to be heated to a temperature suitable for eating. The present invention will be explained in detail below.

The gelling agent solution used in this invention must have a temperature higher than the gelling temperature. In addition to the solvent, the components of the gelling agent solution include only the gelling agent, or the gelling agent plus carbohydrates such as sugar, invert sugar, various starch sugars, and various natural or artificial sweeteners. Each of them can be used alone, or a mixture of two or more can be used. In addition, from the viewpoint of taste, add acidulants such as various organic acids, thickeners such as starch as necessary to add viscosity, and alcoholic beverages.

Dairy products, fruit juices, colorants, flavorings, etc. may be added. As the gelling agent, for example, gelatin, carrageenan, agar, etc. can be used alone or in combination of two or more. Furthermore, additives such as gums, salts, etc. may be added to improve the condition of the finished jelly.

The cooling liquid used in this invention is for causing gelation, and is preferably at a temperature of 10°C or lower, and practically preferably -4°C or higher. Since the cooling liquid is sometimes used to add flavor and aroma to jelly foods, it is preferable that the taste is suitable for eating, and that it has no syrupy liquid even at 0°C or lower. Those exhibiting a liquid form such as sherbet-like or suspension-like are preferable. The components of the coolant may be water alone, or water and carbohydrates such as sugar, invert sugar, various starch sugars, etc.
Various natural or artificial sweeteners, etc., each alone,
Alternatively, two or more can be used in combination. In addition, acidulants such as various organic acids may be added as necessary from the viewpoint of taste, thickeners such as starch to add viscosity, and other alcoholic beverages, dairy products, fruit juices, pigments, flavorings, etc. It's okay. Note that these components also serve to lower the freezing point.

If the temperature of the gelling agent solution exceeds 55°C, there is a lower temperature limit at which the coolant becomes liquid, although this varies depending on the type and concentration of solutes in the coolant, causing gelation and making it suitable for consumption. In order to reach this temperature, a large amount of cooling liquid is required, which may lead to deterioration of the quality of the food, such as weakening the jelly strength of the food or the jelly in the food. For this reason, the temperature of the gelling agent solution is preferably 55°C or lower.

Additionally, if the temperature of the cooling liquid exceeds 10°C, less desirable phenomena may occur, such as gelation not occurring within a short period of time (for example, 5 minutes), or food not being able to reach a temperature suitable for eating. There is. Therefore, the temperature of the cooling liquid is preferably 10° C. or lower.

In this invention, "within a short time" preferably means within 5 minutes, more preferably within 1 minute.

The food manufacturing method of this invention involves combining a gelling agent solution at a temperature higher than the gelling temperature with a cooling liquid, using the cooling liquid to lower the temperature of the gelling agent solution to cause gelation, and then eating the whole food. (This includes drinking) I try to keep the temperature at a certain temperature.

Therefore, the time required to produce food can be extremely shortened, and the temperature can be brought to a temperature suitable for eating. That is, according to the manufacturing method of this invention, jelly food can be provided as fast food.

The temperature at which the food can be eaten is preferably 15°C or lower, more preferably in the range of 5 to 10°C. By the way, when carrying out the process as described above, the ratio of amounts and the temperature of the liquids when combining the two liquids are of course important. The inventors attempted to confirm this relationship. After gelatin (30G bloom) was sufficiently swollen, it was dissolved in hot water and maintained at 20°C to 55°C to obtain a 12 wt % gelling agent solution. On the other hand, sugar 45-
A t% solution (dissolved at 80°C) was kept at -4,°C to 10°C to serve as a cooling liquid. By varying the weight ratio of these two liquids (with the gelling agent solution being 1 part by weight) and combining them, gelation occurs in a short time and the temperature is 15°C, which is suitable for eating.
When the ratio at which the temperature becomes below 0.degree. C. was investigated, the results shown in Table 1 were obtained.

(Margins below) Table 1 *1...A is a gelling agent solution containing 12-t% gelatin.

*2...B is a cooling liquid containing 45 wt% sugar.

*3...A:B is the weight ratio that allows both liquids A and B to be combined to form a gel in a short period of time, and to obtain a food at a temperature suitable for eating below 15°C.

As shown in Table 1, the temperature range of the gelling agent solution is 20~
55℃, if the temperature range of the coolant is 1℃~10℃,
The weight ratio of both liquids when mixing them is (gelling agent solution)
:(Cooling liquid)=1:1.1 to t:4.4 is preferable. If the mixing ratio is as described above, the temperature of the food will be 15° C. or lower, and the cooling sensation when eating will be preferable. In addition, in order to obtain a jelly-like food that is uniform throughout in a more preferable temperature range of 5°C to 10°C, the temperature range of the gelling agent solution is 40°C to 50°C, but the temperature range of the cooling liquid is one. ℃
~lO<0>C, and the weight ratio during mixing is preferably 2 to 4 parts of cooling liquid to 1 part of gelling agent solution. In addition, in the same more preferable temperature range, in order to obtain a food product in which jelly is dispersed in the liquid, the temperature range of the gelling agent solution is 40°C.
Preferably, the temperature range of the cooling liquid is -4°C to 5°C, and the weight ratio during mixing is 4 to 6 parts of the cooling liquid to 1 part of the gelling agent solution.

In addition, the preferred weight ratio at temperatures between the temperatures of the gelling agent solution and the cooling liquid listed in Table 1 is such that the preferred weight ratio at temperatures at both ends thereof is changed according to changes in temperature. The weight ratio is as follows.

When gelatin is used as a gelling agent, the concentration of the gelling agent solution is preferably 6.0 to 2.0 wt%.

In addition, the gelation rate of the gelatin solution, the gel strength of the jelly,
Considering changes in gel strength over time after gelatinization and the texture (comfort) of jelly foods, the gel strength of the gelatin used is preferably 120 brm or more, and 200 brm or more. More preferred.

We investigated the relationship between the gel strength of the gelatin used and the gelatin concentration and texture of the resulting jelly food. The temperature of the gelling agent solution was set at 35°C. 1 Using a sugar solution as a cooling liquid,
The temperature of the liquid was set at -1℃, and the weight ratio of both liquids was (gelling agent solution) = (cooling liquid) = 1:2. Immediately and uniformly stirred, and then left to gel. , resulting in a whole jelly-like food. On the other hand, the two liquids were similarly combined and stirred after a short while to coarsely crush the jelly to obtain a drink (jelly-in-syrup) in which jelly lumps were dispersed in the liquid. As shown in Table 2, two types of foods were prepared by changing the gelatin gel strength and concentration, and the texture of each was examined and judged as Excellent...◎ Good...O Fair...△ It is shown in Table 2.

(Margin below) Table 2 *Note ◎...Excellent ○...Good Δ...Fair As shown in Table 2, jelly can be obtained with any gelatin strength and gelatin concentration. If the gel strength of gelatin is 200 ml or more, the difference in the texture of the jelly depending on the gel strength is small. From the viewpoint of texture and gelation rate, when gelatin is used as a gelling agent, it is preferable that its gel strength is 200 ml or more. .

When the gelling agent is carrageenan, the concentration is 1.0 to 2.5
It is preferable to set it as wt%, and it is preferable that liquid temperature shall be 35-45 degreeC. Carrageenan may be a single product or a blended product as long as it is a type that gels with water. If the gelling agent is agar, the concentration is 1.0-2.0wt
%, and the liquid temperature is preferably 35 to 45°C.

When each of these gelling agent solutions is used alone, the temperature of the cooling liquid is preferably -4°C-Q°C. When using a gelling agent solution containing carrageenan or agar and gelatin in combination, the temperature of the cooling liquid is preferably -1°C or lower.

Since any gelling agent used in a gelling agent solution is likely to deteriorate its physical properties (gelling power, etc.) during storage in a solution state, it is preferable to keep the pH and storage temperature of the solution constant. For example, in the case of gelatin, pH 6~
7. It is preferable to store the solution at a temperature of 40° C. or lower, and in the case of carrageenan and agar, at a pH of 6 to 7° and a solution temperature of 45° C. or lower. As confirmed by the inventors,
When each of the three gelling agents was made into a solution and maintained at a pH of 7 and a solution temperature of 40° C., no deterioration of each gelling agent solution occurred even after 8 hours had passed. After each gelling agent is dissolved at its respective melting temperature (80° C. to 100° C.), the gelling agent solution may be rapidly cooled to each of the above temperatures and held. In addition, when carrageenan or agar and gelatin are used together, it is preferable to rapidly cool to 40-45 degreeC and hold|maintain.

In addition, from the point of view of preventing deterioration of the physical properties of the gelling agent solution,
It is preferable that additives for imparting flavor, fragrance, etc., be added to the cooling liquid rather than to the gelling agent solution.

In this specification, "after a short period of time" means that as long as this time interval is allowed, a homogeneous jelly will not always be produced when stirring, and the jelly formed during that time will not be mixed. This means providing a time interval that will not cause large lumps to become unbreakable, and this time interval is generally preferably 5 to 60 seconds.

When combining the gelling agent solution and cooling liquid, take into account the type and concentration of the gelling agent solution's components, the type and concentration of the cooling liquid's components, the ratio of the amounts of both liquids, the temperature difference between the two liquids, and the method of stirring. By changing the method, a variety of foods can be produced, ranging from a homogeneous jelly-like product to a sherbet-like product with fine ice crystals dispersed in a liquid or liquid with jelly chunks dispersed in it. . Although not particularly limited, some examples are given below. Immediately after combining the two liquids, stir immediately and uniformly to obtain a food in the form of a jelly that is uniform throughout. In addition, the gel strength of this jelly food can vary depending on the gel strength and concentration of the gelling agent used, ranging from something close to a sol, to something intermediate between a gel and a sol, to something with very high gel strength. I can do it. The two liquids are combined, allowed to gel for a while, and then stirred to crush the jelly (and a drink with jelly chunks dispersed in the liquid (for example, sugar solution) is obtained. The drink is
This is a new jelly food that has never been seen before. When obtaining this drink, it depends on the strength of stirring and the strength of the jelly.
The jelly lumps become coarse (sometimes fine). Also,
When making such a drink, if the cooling liquid is made into a sherbet-like state with ice crystals in advance, a drink with ice crystals remaining can be obtained even one minute after the two liquids are combined.

These ice crystals are not only useful for gelling and cooling, but also for improving the texture of food and maintaining a temperature suitable for eating.

As described above, according to the food manufacturing method of this invention, a wide variety of jelly foods can be obtained.
Foods tailored to each person's preferences can be provided in a variety of locations, including at stores and at home.

By the way, when the carrageenan solution and agar solution each have a concentration of 1.0 to 2.0 wt%, the gelation temperature is higher (37°C or higher) and the gelation speed is faster than that of the gelatin solution. With this method, it is not possible to produce a homogeneous jelly-like food product that can be obtained using a gelatin solution.

Therefore, when using these solutions, use jelly-in syrup or jelly-in sherbet type, etc.
A jelly mass dispersed in the liquid is obtained.

When producing foods using the manufacturing method of this invention, the gelling agent solution and the cooling liquid may be prepared by the food manufacturer themselves, one of them may be supplied by another, or both may be prepared by another. It may be supplied from any source, and may be selected as appropriate.

Examples are shown below.

(A) Production of gelatin jelly (a) Preparation of gelling agent solution 300 ml of gelatin (27 g) was added to 273 g of cold water to swell, and then heated to melt. After the gelatin is completely dissolved, it is rapidly cooled and the liquid temperature is maintained at 35°C.
A gelling agent solution was obtained.

tb) Preparation of cooling liquid Sugar 120g, 100% orange juice 180g Western liquor 18
g, weigh 1.3 cc of orange flavor, add water and make 6
It was set to 00g. After the components of this liquid mixture were completely dissolved, this sugar liquid was placed in a normal soft server and cooled to -1°C to obtain a cooling liquid.

50 g of the fat gelling agent solution was placed in a 200 cc container, and 100 cc of the cooling liquid (b) was added thereto, and the mixture was immediately and uniformly stirred (in about 10 seconds). After uniformly mixing, the mixture was allowed to stand at room temperature to promote gelation, thereby obtaining an orange jelly that was fully edible within 1 minute. The temperature of this food was 8°C.

CB) Production of drink containing gelatin jelly mass The gelling agent solution used was (A)-fat.

As the cooling liquid, a sugar solution of (A)-(bl) was used at -2°C.

100 g of this cooling liquid was placed in a 200 cc container, and 50 g of the gelling agent solution was added thereto, and the mixture was allowed to stand still to cause gelation. After a while (45~
After 50 seconds), the jelly was coarsely crushed by stirring to obtain an orange drink in which jelly lumps were dispersed in the sugar solution. The temperature of the jelly mass of this drink was 7°C, and the temperature of the sugar solution was 6°C.

(C) Production of sherhet-like drink containing gelatin jelly mass The gelling agent solution used was (A)-(al).

As the cooling liquid, a sugar solution of (A)-(bl) was used at -3°C.

Using both of these solutions, an orange drink in which jelly lumps were dispersed in a sugar solution containing fine ice crystals was obtained in the same manner as in (B). The temperature of the jelly mass of this drink was 6°C, and the temperature of the sugar solution was 5°C.

(D) Production of a drink containing agar jelly mass (al
Preparation of gelling agent solution 3.6 g of agar was added to 296.4 g of cold water to swell it, and then heated to 93° C. to dissolve it. After the agar was completely dissolved, it was rapidly cooled and the liquid temperature was maintained at 41°C to obtain a gelling agent solution.

As the cooling liquid, the sugar solution of (A)-e) was used at -2°C.

100 g of the sugar solution was placed in a 200 cc container, and 50 g of the gelling agent solution was added thereto, and the mixture was allowed to stand still to cause gelation. After a short period of time (10 to 20 seconds), the jelly was roughly crushed by stirring to obtain an orange drink in which jelly lumps were dispersed in the sugar solution. The temperature of the jelly mass of this drink was 13°C, and the temperature of the sugar solution was 10°C.

(E) Production of drink containing carrageenan jelly mass (a) Preparation of gelling agent solution 4 g of carrageenan was added to 296 g of cold water to swell, and then heated to 85° C. to dissolve. After the carrageenan was completely dissolved, the solution was rapidly cooled and the temperature of the solution was maintained at 35°C to obtain a gelling agent solution.The cooling liquid used was a sugar solution of (A)-(bl at -2°C).

100 g of the sugar solution was placed in a 200 cc container, and 50 g of the gelling agent solution was added thereto, and the mixture was allowed to stand for gelation. After a short period of time (after 20 to 30 seconds), the jelly was coarsely crushed by stirring to obtain an orange drink in which jelly lumps were dispersed in the sugar solution. The temperature of the jelly mass of this drink was 7°C, and the temperature of the sugar solution was 6°C.

(F) Production of jelly food in an intermediate state between gel and sol (al. Preparation of gelling agent solution 27 g of 120 bloom gelatin was added to 273 g of cold water, swollen, and then heated to dissolve. Completely melted. The gelatin was rapidly cooled and the liquid temperature was maintained at 30° C. to obtain a gelling agent solution.

The cooling liquid used was a sugar solution of (A)-(bl) heated to -1.5°C.

100 g of the gelling agent solution (a) was placed in a 200 cc container, and 100 g of the cooling liquid was added thereto, and the mixture was immediately and uniformly stirred (in about 10 seconds).

As a result, a fluid and viscous jelly food intermediate between a gel and a sol was obtained. The temperature of this viscous jelly food was 9°C.

(G) Production of carrageenan jelly (a) Preparation of gelling agent solution 4 g of carrageenan and 60 g of sugar were added to 236 g of cold water to swell, and then heated to 85° C. to dissolve.

After the carrageenan was completely dissolved, the solution was rapidly cooled and the liquid temperature was maintained at 35° C. to obtain a gelling agent solution.

(b) Water at 2°C was used as the cooling liquid.

Into a 200 cc container, 50 g of the gelling agent solution (Al) was taken, and 100 cc of the cooling liquid (BL) was added thereto, and the mixture was immediately stirred uniformly (about 10 seconds). After uniformly mixing, The product was allowed to stand at room temperature to promote gelatinization, and a jelly that was fully edible within 1 minute was obtained.The temperature of this food product was 12°C.

The jelly foods obtained in (A) to (G) took about 1 minute to reach the temperature suitable for eating after combining the two liquids, and the texture was similar to that of conventional jelly foods. It was comparable, suitable for being served as fast food, and could be easily made at home.

〔Effect of the invention〕

As we have seen above, the food manufacturing method of this invention allows gelling to occur in a short period of time by simply combining a gelling agent solution and a cooling liquid to obtain food at a temperature suitable for eating. Therefore, according to this manufacturing method, there is no need for labor and the time required to bring the food to the temperature suitable for eating after starting to make it is short.

Agent: Patent Attorney Takehiko Matsumoto Moe Yumi 9th book (spontaneous) March 4, 1985

Claims (7)

[Claims] (1) By simply combining a pre-prepared gelling agent solution at a temperature higher than the gelling temperature with a cooling liquid, gelling occurs in a short period of time and the food is brought to a temperature suitable for eating. A method of manufacturing food that obtains. (2) The method for producing a food according to claim 1, wherein the two liquids are uniformly stirred immediately after being combined. (3) The method for producing a food according to claim 1, wherein both liquids are combined to form a gel, and after a short period of time, the jelly is crushed by stirring and the jelly lumps are dispersed in the liquid. (4) The method for producing a food according to any one of claims 1 to 3, wherein the short time is 5 minutes or less. (5) The method for producing a food according to any one of claims 1 to 4, wherein the temperature of the gelling agent solution is 20°C or higher. (6) The method for producing a food according to any one of claims 1 to 5, wherein the temperature of the cooling liquid is 10°C or less. (7) The method for producing a food according to any one of claims 1 to 6, wherein the temperature suitable for eating is 15°C or lower.