JPS62126942A - Gelation of gelan gun - Google Patents

Abstract

PURPOSE:To obtain a water-based gel suitable for foods, pharmaceuticals, etc., economically, on an industrial scale, by adding an acid to a system composd of gelan gum and water thereby gelatinizing the gelan gum without using cation. CONSTITUTION:A mixture of water and gelan gum which is a kind of polysaccharide is produced beforehand and heated at about >=85 deg.C which is a sol- forming temperature of gelan gum. The produced aqueous sol of gelan gum is added with an acid (e.g. citric acid, fruit juice, etc.) and the mixture is cooled below the gelatinization temperature to effect the gelatinization of the sol and obtain the objective aqueous gel of gelan gum. The amount of the acid is preferably about <=15% of the gelan gum. A dessert jelly, etc., having excellent palatability and flavor can be easily produced by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to foods and medicines, and aims to obtain an aqueous gel from gellan gum in an industrially advantageous manner.

Gellan gum is a type of polysaccharide, and its aqueous threads contain cations such as alkalis, alkaline earths,
The presence of cations such as phosphorus, iron, copper, and other cations (excluding boron ions) results in a gett-like substance.

This invention relates to a method of gelling gellan gum without using these cations. The present invention will be explained in detail below.

First, make a mixture of gellan gum and water. At this time, the amount of gellan gum used may be 2% or less (the same applies hereinafter) based on water. The solization temperature of gellan gum, that is, the temperature at which it can be dispersed in molecular form in water, is approximately 85°.
C, it is heated above this temperature. In this way, an aqueous sol of gellan gum is obtained. The acid is added while the system remains fluid, either before or after the solization is complete.

The acid used can be of any type or origin.

That is, either organic acids or mineral acids may be used, and fruit juices, vegetable juices, etc. that still contain acids may also be used. The amount of acid used may be about 15% or less based on gellan gum.

This homogeneous system is cooled to gel. Since the gelling temperature of gellan gum is about 3f, it is cooled to a temperature below this temperature.

The aqueous gel obtained is the object of this invention.

The functions and effects of this invention will be described in detail below.

4. Experimental Example 0.1, 0.5, and 1.0 parts (by weight, the same below) of gellan gum were added to 50 parts of water and stirred at 95°C for 10 minutes to form gellan gum sol. Subsequently, the acid of each scale below was adjusted to 0.1. 15.1.0 parts of O2 (however, 0.5, 1.0, and 10 parts of 115-strength unshu mandarin juice) were added and the total was made up to 100 parts with warm water at 80°C. After cooling in a standard jelly cup for 2 hours in a water bath at 7°C to form a gel, the strength of the gel was measured using a card meter (Model 301 manufactured by Iio Denki Co., Ltd.).

The results when no acid is added are shown as reference data.

5. Example 0 Example 1 Dessert jelly 02 parts of gellan gum, 12 parts of sugar, and 5 parts of 1/4 concentrated pine juice were stirred and dissolved in 91.7 parts of 90°C hot water for 10 minutes, and then a cup was sealed with a nail. After sterilizing at °C for 30 minutes, cool in the refrigerator (5 °C). A dessert jelly with a very good texture was produced.

0 Example 2 Chinese-style delicatessen jelly 0.45 parts of gellan gum, 3 parts of mirin, 9 parts of sugar, 1.5 parts of Chinese-flavored bouillon, 0.6 parts of salt, 1 part of soy sauce
After dissolving in 80 parts of hot water at 5℃ for 10 minutes, add 10 parts of vinegar.
When the temperature reached 50°C, the mixture was cooled in a warehouse (5°C). A Chinese-style delicatessen jelly with a good texture was produced.

Example 3 Jelly confectionery 4 parts of gellan gum and 30 parts of liquid sugar were stirred and dissolved in 90 parts of hot water at 95°C for 1 part, then 5 parts of 115 lemon juice (Lo of 0.35% for gellan gum as an acid), lemon pulp (the grains were slightly The remaining 3 parts were mixed and cooled to form a gel. I ate it with a knife as 16n cubes. The result was a jelly with very good flavor release properties.

Claims (1)

[Claims] A gelling method for gellan gum, which is characterized by adding acid to threads made of gellan gum and water.