JPS62111648A - Production of jelly-like food - Google Patents

Abstract

PURPOSE:To produce a jelly-like food in an optional size and shape, by coagulating a liquid food solution containing a gelling agent, e.g. alginate, etc., into a jelly-like form through a dialytic membrane. CONSTITUTION:A liquid food solution containing 0.8-2.0% alginate or low- methoxyl pectin is filled in a container in the form of a tube or bag, etc., consisting of a dialytic membrane, e.g. cellophane membrane or collodion membrane, etc., and hermetically sealed. The container, consisting of the above- mentioned dialytic membrane and filled with the food solution is then dipped in a solution containing polyvalent metallic ions, e.g. calcium chloride or calcium lactate, etc., to coagulate the food solution in the container in the form of jelly.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing a new jelly-like food that is widely used as a raw material in the food industry including confectionery.

[Conventional technology]

CaO in alginate solution or pectin solution.

Several patents describe methods for producing jelly-like foods by reacting polyvalent metal ions such as MgO. In other words, a liquid solution containing a gel preservative such as alginate or pectin is dropped into a solution containing Ca'', or vice versa, a solution containing Ca'' is added to a solution containing alkynate or pectin. Granular jellied food can be obtained by dripping into the liquid. (Unexamined Japanese Patent Publication No. 59
(No. 63149, Japanese Unexamined Patent Publication No. 59-151850) In addition, the mix containing the above-mentioned gelling agent such as alginate or pectin is packed in a press-shaped container in advance, and after being lightly jelly-formed, it is taken out from the container. A method has been considered to obtain a jelly food of any shape by immersing it in a solution containing , CaO, etc. (Japanese Patent Application Laid-open No. 12940/1983) [Problems to be solved by the invention] Conventional production The jelly-like foods obtained by these methods are granular in shape and have a limited size. In addition, the method of making a full-fledged jelly after lightly jelly-forming it in a container requires quite vigorous stirring in order to uniformly disperse and mix CaO, which may lead to the entrapment of air bubbles and partial gel formation. The problem is that it is difficult to obtain a smooth texture.

[Means for solving problems]

The present invention has been developed as a result of various researches to solve the above problems, and by using a dialysis membrane, the size of the pressure machine,
This invention was completed by successfully obtaining a shaped jelly food.

That is, a liquid food solution containing 0.8 to 2.0% sodium alginate or LM pectin is prepared, heat sterilized, and then filled into a tube, bag, or container using a dialysis membrane and sealed.

Dialysis membranes generally include cellophane membranes, collodion membranes, parchment paper, animal membranes, etc., and tube-shaped ones are usually used for dialysis.

Furthermore, when using a rolled tube, the tube can be continuously filled with a prepared solution, tied, and immersed in a salt solution. As the polyvalent metal ion solution, 1 to 3% calcium chloride, calcium hydroxide, calcium lactate solution, etc. are used.

The tube or container filled with the food solution is immersed in this polyvalent metal ion solution.

By soaking, Ca'' reacts with sodium alginate or LM pectin through a dialysis membrane, and a jelly-formed food can be obtained.

The immersion time varies depending on the amount of gelling agent used, the concentration of metal ions, as well as the temperature and shape, but the immersion time is approximately 3 hours at room temperature (25°C) in a 1 cm diameter tube.
cm, it takes about 18 hours.

The resulting product had a very smooth structure and a unique rod-like or tube-like shape.

〔Effect of the invention〕

According to this invention, a jelly-like food is obtained using a dialysis membrane, and various products can be obtained by processing the dialysis membrane into various sizes and shapes. The obtained product can be used as a single meal, but it can also be used as a new edible material. Examples include jelly used in heated foods or retort foods.

〔Example〕

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

Real Blood Example 1 Mix 150 g of sugar, 1.00 g of starch syrup, 1 g of citric acid, and IO g of sodium alginate, add 740 m of water, and heat to 60°C to dissolve the stabilizer.

(8, night) Next, sterilize by heating to 85°C, cool to 20°C, and fill it into a dialysis tube (10 mm in diameter).
A ligation was made every 10 cm and each was cut.

On the other hand, 100 g of lactate was dissolved in IO-poor water to prepare a salt solution. (Liquid B) Fill this solution with Liquid A,
After immersing the ligated and cut dialysis tube for 3 hours, it was taken out from the solution and the outside was washed with water. What was taken out from the tube was a cylindrical jelly-like food with a smooth texture.

Example 2 200g sugar, 350g high fructose sugar (Bx75°) and LM
A mixture of 8 g of Pekujin (PE I 02AS) I was dispersed in 440 g of water (liquid A), dissolved and sterilized by heating to 85°C, cooled to 60°C, and poured into a dialysis tube (
15 mm in diameter), and each section was cut after ligating every 5 cm.

On the other hand, 100 g of citric acid and 200 g of calcium lactate were dissolved in 10 g of water to prepare a salt solution. (Liquid B) Immerse a dialysis tube filled with Solution A in this solution, take it out after 5 hours, wash the outside thoroughly with water, and cut the tube open.
The jelly-formed contents were taken out. The obtained round columnar jelly food had a smooth structure.

Patent applicant: Kyodo Dairy Law Company Representative: Takayuki Shimo

Claims (1)

[Claims] A method for producing a jelly-like food, which comprises filling a dialysis membrane molded product with a liquid food solution containing alginate or low methoxy pectin, and coagulating it into a jelly-like product by immersing it in a solution containing polyvalent metal ions. .