JPS62248464A - Production of multilayered jelly and drink food - Google Patents

Abstract

PURPOSE:To obtain the titled stable food containing mutually and distinctively laminated jelly and drink, by joining an aqueous gel consisting of a colloidal material containing alginic acid and pectin and drinking water containing a calcium salt present therein in the form of layers and integrating the laminate. CONSTITUTION:A food obtained by joining an aqueous gel prepared by adding alginic acid and sodium salt thereof and/or pectin to a colloidal material consisting of carrageenan, agar, gelatin and other materials and drinking water containing a calcium salt present therein in the form of layers and integrating the laminate.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field to which it pertains) The present invention relates to foods, and in particular to an integrated food product in which jelly and beverage are stacked in multiple layers so that they can be distinguished from each other.

(Disadvantages of Prior Art) Many foods are known that are made by layering jelly and beverage. For example, there is a food product in which soft drinks are stacked on top of agar jelly and then packed in a transparent bag made of synthetic resin, that is, a so-called plastic bag and sealed.

Such conventional foods have common drawbacks. Specifically, the point of contact between the jelly layer and the beverage layer is not always clear, and the contact point may be destroyed by an external physical shock, such as force caused by shaking during transportation, and the jelly and beverage may mix. -C It is often seen that the food is in a state that cannot be called a multi-layered food.

(Structure of the Invention) The present invention is an integrated food product that does not have the above-mentioned disadvantages and forms stable multilayers.

The present invention will be explained in detail below.

The food of the present invention is a product in which two parts, a jelly part and a beverage part, are significantly combined into one body. First, the jelly part will be explained.
Any colloid such as agar, carrageenan, gelatin, etc. can be used as the primary colloid material. In addition, a specific colloid material is used.

The sigma colloid materials identified here are alginic acid and pectin.

As the alginic acid, alginic acid itself can be used, or alginate salts (eg, sodium alginate, potassium alginate, etc.) can also be used.

The pectin may be of any type (high methoxyl pectin, low methoxyl pectin, etc.) without any need to ask about its insertion.

A jelly material containing a main colloid material is prepared. To this thing,
The above alginic acid and/or its salts and/or pectin are added, heated and cooled to form a gel. What was obtained in this way is a part of the jelly in this invention.

Next, regarding the beverage portion, there is no limit to the types that can be adopted. Examples include transparent drinks, fruit drinks, milk drinks, alcoholic drinks, and others. Calcium salts are added to the beverage part.

The manufacturing process will be explained below. First, a container is filled with a fluid sol solution or fluid gel solution obtained by heating a water suspension system of a colloid material. At this time, it is preferable to keep the temperature of this material as low as possible below the gelling point of the colloid material. Pour the beverage onto the top of this thing. At this time, it is necessary to add calcium ions homogeneously to the beverage. The details are as follows. Examples of substances that generate calcium ions include calcium lactate, calcium gluconate, calcium chloride, calcium carbonate, and others, and these may be added alone or in combination of two or more.

After adding the beverage, the system is rapidly cooled.

The temperature reached by cooling is below the gelling point of colloid and is as low as possible.

In this way, there is a difference in specific gravity between the jelly part and the beverage part, although it is slight, and the colloid material is in the process of completing gelation, so the boundary between the jelly part and the beverage part is A film made of potassium alginate or calcium salt of pectin is formed by the combination of alginic acid or pectin in the jelly part and calcium ions in the beverage part, and this film is water resistant, so the jelly part and the beverage part are separated. do not mix too much and form two layers in a clear image.

When these two layers are subjected to the rapid cooling described above, only a portion of the jelly is completely gelled, thereby forming a portion of the jelly.

In the above manufacturing process, for convenience of explanation, the container was filled with a portion of the jelly first, and then a portion of the beverage was added to the top of the jelly. Instead, it goes without saying that the beverage portion may first be poured into the container and then the jelly portion may be poured on top.

Those skilled in the art will understand that it is possible to form two layers as described above and to form a similar multilayer structure, without needing to explain this further.

In this way, the force/V! of alginic acid and/or pectin is applied to the boundary between the jelly part and the beverage part. The jelly part and the drink part can be clearly distinguished from each other because of the formation of a film consisting of /um salt.

Thus, the coating is instantaneously formed and at the same time extremely stable against external physical forces.

Above all, the invention accomplishes its purpose.

(Actions and Effects) In the product of the present invention, the jelly part and the drink part are extremely stable. A more detailed explanation will be given below using experimental examples.

Experiment 1 Table 1 Part of jelly (strawberry jelly) Mixture composition (%) Fruit
Experimental BO sugar
20 20 2G
Karagi Award Nan 1 1
1 citric acid 0.2 0
．． 2 0.2 - Strawberry flavor 0.1 0.1
0.1 Food Red No. 102 0.002
0.0G2 0.002 Sodium alginate 0125 Pectin
Total amount with 0.5 water 100 100
100Note % is based on the amount of electricity (the same applies below) Table 2
Beverage Department (Lemon Beverage) Compound Composition (%) Fruit
Experience D
E-fructose glucose liquid sugar 16
16 Citric acid 0.
2 0.2115 squeezed lemon juice
1 Lumon Flavor 0
．． 1 0.1 food dose color No. 4
0.001 0.001 Calcium lactate 0.15
Strawberry IJ-A, B, and C shown in Table 1 above were heated and dissolved, and half of each was separately filled into a plastic container, and then cooled to about 10°C.

Next, the lemon drinks shown in Table 2 and E were separately filled into the remaining portions of the plastic containers, which were then sealed and sterilized at 85° C. for 30 minutes. The observation results of the two-layer state for each combination after sterilization are shown in Table 3 below.

Table 3 Only the jelly in which sodium aginate or pectin was added to one portion and calcium salt added to the beverage portion was clearly separated into two layers. The obtained two-layer jelly and beverage food sufficiently withstood sterilization conditions during the manufacturing process and transportation, and were also extremely stable against physical external forces during truck transportation.

(Example) Example 1 Table 3 Pineapple jelly formulations Composition of pineapple jelly Sugar 20 Carrageenan 1 Citric acid 0.2 Pineapple flavor 0.1 Food color No. 4
0.0005 Table 4 Fermented beverage composition Blend composition (f) Fructose glucose liquid sugar 20 Fermented milk 2.5 Skim milk powder 0.5 CM C0.5 Yogurt flavor 0.15 50% lactic acid 0.15 Table 3 After filling about half of the heated melted pineapple jelly into a plastic container, it was heated to 10°C.
Cool to jelly.

After filling the upper part of this jelly with the milk-containing drink shown in Table 4, it was sealed and sterilized at 85°C for 30 minutes. This was cooled to 10°C. Completely white at the top and yellow at the bottom 2
A Zev-J food product separated into layers was obtained.

Example 2 Table 5 Melon jelly blend Composition (support) Sugar Sugar 20 Guar gum 1 Citric acid 0.15 Melon jelly (-0,1 Food yellow No. 4 o, oog〃1 blue color)
o, oos pectin
0.5 Total amount with water 100 Table 6 Orange drink composition Composition (%) Fructose glucose liquid sugar 20 Citric acid 0.2 Food yellow No. 5
01001 orange flavor
0.1 Calcium gluconate 0.2
Approximately half of the heated melted melon jelly shown in Table 5 was filled into a plastic container, and then rapidly cooled to 10°C to form a jelly.

After filling the top of this jelly with the orange drink shown in Table 6, it was sealed and sterilized at 85°C for 30 minutes. This stuff at 5°C
It was cooled to A jelly and beverage food were obtained which were completely separated into two layers, an orange upper part and a melon colored lower part.

Claims (1)

[Claims] Carrageenan, agar, gelatin, and others are used as glue,
A multilayered jelly or beverage food product characterized by combining an aqueous gel obtained by adding alginic acid and/or its sodium salt and/or pectin in a layered manner with an aqueous gel obtained by adding a calcium salt to drinking water. manufacturing method.