JPS63160559A - Jelly containing carbonic acid - Google Patents

Abstract

PURPOSE:To provide a carbonic acid-containing jelly containing low-methoxyl pectin, a bivalent metal ion, sugars, an organic acid, organic acid salts and carbon dioxide gas, having a definite pH, giving excellent feeling to the palate with characteristic refreshing feeling of carbonic acid. CONSTITUTION:The objective jelly having a pH of 4.0-4.5 contains (A) 0.5-1.0wt% low-methoxyl pectin, (B) a bivalent metal ion (e.g. calcium ion, magnesium ion, etc.), sugars (e.g. sugar syrup, sucrose, etc.), organic acid (e.g. citric acid, acetic acid, etc.) or organic acid salts (e.g. sodium citrate, sodium malate, etc.) in amounts necessary to gelatinize the low-methoxyl pectin, (C) a fruit, a colorant (e.g. strawberry pigment) and a flavor as optional components and (D) carbon dioxide gas.

Description

[Detailed Description of the Invention] [IIL, Field of Application on Liang] The present invention relates to a carbonated jelly, in particular, a jelly with low methoxyl pectin and carbon dioxide gas, which has a good mouthfeel and a refreshing feeling unique to carbonic acid. It concerns carbonated jelly.

[Prior Art] Conventionally, high-molecular polysaccharides such as gelatin and carrageenan are heated and dissolved in water and gelled when cooled to produce jelly, which has been widely used to provide flavorful jelly foods.

Recently, there has been a trend toward favoring refrigerated products that contain carbon dioxide gas in jelly foods to give them a cooling sensation, and such products are being developed.

However, the problem with carbonated refrigerated jelly is that carbon dioxide gas is diffused during the manufacturing process, and the final product tends to lose its pungent flavor unique to carbonic acid. For this reason, carbonated jelly products have been developed that mainly use gelatin as a gelling agent.
The base contains gelatin jelly raw material mixture and carbon dioxide gas,
Method of incorporating oxygen-deficient gas into jelly (by heating and dissolving in a sealed container and then cooling with shaking)
No. 171, JP-A No. 54-52761), an alkaline system containing carbonate and an acidic system containing organic acids are mixed under sealed conditions and heated to cause a reaction and produce carbon dioxide gas.
A method (Japanese Unexamined Patent Publication No. 102762/1983) has been proposed in which soda jelly is produced by cooling and gelling.

However, the former method of incorporating carbon dioxide gas directly into jelly is either a commonly used method, or gelatin is mainly used as a raw material, and carbon dioxide gas is simply physically dispersed in a gelatin sol. Due to gelation, carbon dioxide gas in the product is likely to separate, and production requires a large amount of equipment.

In addition, the latter method generates carbon dioxide gas through the reaction of carbonate and organic acid, so it is possible to incorporate carbon dioxide gas into the jelly without the need for special equipment.
The disadvantage is that the alkaline salts produced deteriorate the flavor of the jelly product.

On the other hand, a method for producing desserts containing air bubbles by whipping a raw material liquid containing ingredients to be whipped to incorporate air and mixing this with a raw material liquid containing a gelling agent (JP-A No. 61-170351) Public bulletin) has been reported.

However, since the dessert products obtained by this method contain air and do not use carbon dioxide gas, they lack the cooling sensation characteristic of carbon dioxide gas, and whipping is required to incorporate air bubbles. This requires vigorous stirring and the resulting product is different from jelly.

[Problems to be Solved by the Invention] The present invention has been made in view of the above-mentioned current situation. Among gelatin and other high-molecular polysaccharides having jelly-forming ability, the present invention has been made to solve the problem by using low methoxyl pectin. The present invention was completed based on the discovery that by efficiently incorporating carbon dioxide gas into the resulting gel composition, it is possible to provide a carbonated jelly that is rich in elasticity and has a pleasant mouthfeel, and has the cooling sensation characteristic of carbonic acid. This is what I did.

[Means for Solving the Problems] That is, the present invention uses 0.5 to 1.0% by weight of low methoxyl pectin and 2% by weight required for gelation of the low methoxyl pectin.
It is characterized by containing valent metal ions, sugars, organic acids, organic salts, and optionally fruits, colorants, fragrances, and carbon dioxide gas, and having a pH in the range of 4.0 to 4.5. It is a carbonated jelly.

The present invention will be explained in detail below.

The carbonated jelly of the present invention is produced by producing a gel using divalent metal ions in a system containing carbon dioxide gas in low methoxyl pectin (hereinafter referred to as 1M pectin), and uniformly distributing carbon dioxide gas into the gel composition. It is something that is dispersed.

The 1M pectin used in the present invention preferably has a methoxyl group content of 1 to 7% and a degree of esterification of 1 to 40%, preferably 25 to 35%. In addition, the content of 1M pectin in carbonated jelly is 0.5 to 1.0% by weight,
Preferably, it is 0.6 to 0.8% by weight; if it is less than 0.5% by weight, the gel-forming ability will be weak and the jelly will not be hard enough, and if it exceeds 1.1.0% by weight, it will have the characteristic thick texture of pectin. appears on the surface and loses its jelly texture.

In addition, the divalent metal ions required for gelation of 1M pectin include Ca ions and Mg ions. Specifically, divalent metal ions are used as divalent metal ion compounds, such as calcium phosphate, calcium citrate, and magnesium phosphate. Calcium or magnesium compounds such as

The amount of divalent metal ions added is 10 to 1M pectin.
The amount is desirably 30% by weight, preferably 15-25% by weight; if it is less than 10% by weight, gelling of 1M pectin will not be achieved sufficiently, and if it exceeds 30% by weight, the product will have a bitter taste, which is not preferable.

In addition, as the divalent metal ion, milk, whole milk powder, skim milk powder, etc. containing Ca ion, Mg ion, etc. can be used, and when these dairy products are used, proteins are simultaneously contained in the jelly. Depending on the use, it is possible to obtain a desirable flavor.

Further, it is preferable to add a polymerized phosphate to the carbonated jelly of the present invention. Common polymeric phosphates are used, such as sodium hexametaphosphate,
Sodium polyphosphate, sodium tripolyphosphate, etc. can be used as appropriate. The purpose of the polymerized phosphate is to have a chelating effect on divalent salts, delaying the reaction between 1M pectin and divalent metal ions, smoothing the gel state, and improving the texture of the jelly.

As the saccharide, saccharides such as liquid sugar, sugar, fructose, glucose, and invert sugar are used, but other natural sweeteners such as stevioside can also be used in combination. The amount of sugar added is l
0 to 18 gL amount % is preferable.

Organic acids include citric acid, malic acid, lactic acid, tartaric acid,
Organic acids such as succinic acid and acetic acid, inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, and carbonic acid, or fruit juices containing these acids are used.

The amount of organic acid added is such that the final pH value of carbonated jelly is 4.0.
~4.5, usually 0.2
~0.5% by weight is preferred.

As organic acid salts, sodium citrate, sodium fumarate, sodium malate, etc. are used.
It acts as a buffer together with an organic acid in order to keep the H value constant.

The amount added is usually preferably 0.2 to 0.5% by weight.

Furthermore, in the present invention, colorants such as fruit or strawberry pigments, β-carotene, and chitrenin C, and fragrances depending on the purpose can be used as necessary.

Next, the carbonated jelly of the present invention is characterized by containing carbon dioxide gas in the gel composition obtained by mixing the above-mentioned LM pectin and an aqueous solution containing divalent metal ions and gelling the mixture. be.

Contains carbon dioxide? 7. It is desirable that the carbonated jelly contains at least an amount that provides a refreshing feeling, preferably 1.5 to 2.5 times the volume.

Moreover, the pH value of the carbonated jelly of the present invention is 7Ag! due to the added organic acid! and pH is preferably in the range of 0 to 4.5, preferably pH 4.2 to 4.4,
If the pH is less than 4.0, the gel will be hard and unsuitable for use as a jelly product, and if the pH exceeds 4.5, the coagulability of LM pectin will deteriorate and gelation will not be achieved sufficiently.

Next, the method for producing the carbonated jelly of the present invention will be explained.The carbonated jelly of the present invention is prepared by preparing a system containing IJ pectin, allowing the chain strings to contain carbon dioxide gas under cooling, and then adding LM pectin to the carbonated jelly. It can be obtained by slowly and uniformly mixing a system containing divalent metal ions required for gelation under cooling to form a gel.

1. The system containing M pectin is made by mixing powders of LH pectin, polymerized phosphorus salt tolerance, sugars, organic acids, organic acid salts, etc., adding them to water, mixing and dispersing them, and heating and sterilizing them to make a uniform solution.
Add fruits, colorants, fragrances, etc. as needed, and cool to 10°C or less to prepare.

The resulting LM pectin-containing system was then heated at 10°C.
Carbon dioxide gas is contained at the following low temperatures. The method of incorporating carbon dioxide gas does not need to be particularly limited, but it can be carried out by adding carbonated water, liquid carbon dioxide gas, or solid carbon dioxide gas containing carbon dioxide gas, or by blowing and dissolving carbon dioxide gas. Among these methods, the method of adding carbonated water is preferred.

In this case, the amount of carbon dioxide gas added needs to be at least enough to give the carbonated jelly a refreshing feeling, and particularly preferably 1.5 to 2.5 times the volume of the final product.
k is desirable.

On the other hand, for systems containing divalent metal ions, the divalent metal ion compound is mixed and dispersed in water together with saccharides, etc., heated and sterilized to dissolve, and then cooled to 25° C. or lower to 31ffi.

A carbonated jelly product can be obtained by slowly stirring the LM pectin-containing system and mixing it with the divalent metal ion-containing system, filling it into a container and cooling it.

[Function] Since the carbonated jelly of the present invention contains carbon dioxide gas in the gel composition using LM pectin, it has a system of LM pectin containing l-father acid gas and a system of divalent metal ions. It is presumed that when the jelly is mixed with the jelly to form a gel, the carbon dioxide gas is encapsulated in the gel, so that the diffusion of the carbon dioxide gas is controlled and the carbon dioxide gas can be efficiently encapsulated in the jelly.

[Example] Hereinafter, Examples and Comparative Examples will be shown, and Kibatsu [Moon] will be explained more specifically.

Example 1 A 1M pectin-based solution A and a divalent metal ion-based solution B were prepared according to the blending ratios shown in Table 1 below to obtain a carbonated jelly.

Note... (1) LM pectin has a methoxyl group content of 5
%.

The one with a degree of esterification of 28% was used.

(2) Carbonated water (3,6V) is at standard atmospheric pressure and 15V.
．． A solution was used in which 3.6 volumes (1) of carbon dioxide gas was dissolved in 1 volume (1) of the liquid at 5°C.

1M pectin-based IJ pectin shown in Table 1 above, sugar, citric acid, Na citrate and N hexametaphosphate
Mix a powder and add 43. lm1) and heated to 85°C.
After dissolving and sterilizing the mixture by heating it for 10 minutes, the mixture was cooled to 80''C, 0.15g of citrus flavor was added thereto, uniformly dispersed, and further cooled to 100C.

This solution was then added with 3.6v carbonated water (20aj) at 5°C.
was added gently without stirring slowly, and dispersed uniformly to prepare Solution A. The pH of solution A (aa was 4.3).

On the other hand, apart from the above liquid A, calcium chloride (CaCR2) and sugar were added as divalent metal ion systems at 24.91%
2 was mixed and dispersed in water, heated at 85°C for 10 minutes to dissolve and sterilize, and then cooled to 25°C to prepare Solution B.

Next, while slowly stirring Solution A containing LM pectin, which was maintained at 5° C., Solution B containing divalent metal ions was mixed. This was filled into a plastic container measuring 8 square meters and 30 square meters, sealed, and then cooled to 5° C. to obtain a carbonated jelly product. The pH value of the product was 4.3.

Example 2 All the same procedures as in Example 1 except that 28.1taR of 1M pectin-based liquid A water was used and 35.0mρ of carbonated water at 5°C and 3.6V was used according to the blending ratio shown in Table 1. Carbonated jelly was obtained in the same manner as above. The pH value of the product was 4.3.

Comparative Example 1 Using gelatin instead of LM pectin in Example 1.2, liquids A and B were prepared according to the blending ratios shown in Table 2 below to obtain carbonated jelly.

Note: (1) Ichihan gelatin was used as the gelatin.

(2) Carbonated water (: 1.6V) is at standard atmospheric pressure and 1
A solution was used in which 3.6 volumes (1) of carbon dioxide gas was dissolved in 1 volume (1) of the liquid at 5.5°C.

Sugar, citric acid and sodium citrate shown in Table 2 above
Mix powder, disperse in water (43.7tj), and heat at 85°C.
After dissolving and sterilizing the mixture by heating for 10 minutes, the mixture was cooled to 80°C, 0.15g of citrus flavor was added thereto, uniformly dispersed, and further cooled to 10°C.

Next, 20 molar β of 3.6 v carbonated water at 5° C. was gently added to this solution while stirring slowly, and the solution was uniformly dispersed to prepare Solution A. The pH value of Solution A was 4.3.

On the other hand, apart from the above liquid A, add gelatin and sugar to 23.5
ml of water, heated at 85°C for 10 minutes to dissolve and sterilize, and then cooled to 25°C to prepare Solution B.

Next, Solution B containing gelatin was mixed with Solution A, which was maintained at 5° C., while being slowly stirred. Volume: 1Ot
j) After filling the plastic container and sealing it,
After cooling to °C, a carbonated jelly product was obtained. product page
The H value was 4.3.

Comparative Example 2 According to the blending ratio shown in Table 2, water of liquid A was mixed for 28.7+s.
j) Use carbonated water at 5°C and 3.6V at 35.0
Illi! A carbonated jelly was obtained in the same manner as in Comparative Example 1 except for the use of carbonated jelly. The pH value of the product was 4.3.

○ Carbon dioxide content test (1) Test method 30 tall of each sample was filled into a 3Otj) plastic container and refrigerated at 5°C for 2 days. Each sample was then incubated with a 100 tmR anaerobic FD gas indicator (
Manufactured by Middle East Medical), the entire limb is collected, and boiled water is cooled in it to make it contain no carbon dioxide. and 1% silicone were added and sealed using an impulse sealer to ensure that no air remained.

Thereafter, it was held at 80° C. for 15 minutes, then well shaken, and cooled by immersing it in ice water for 3 minutes. At this time, the gas generated is transferred to the microsyringe [MICRO3YRINGE].
(MS-GAN 500), manufactured by Kasukuro Kogyo ■] 5mj
? All the gases were collected and the total amount of generated gas X<X> was measured.

Next, each sample was injected into a burette (for gas pressure measurement) containing a 15% NaO11 aqueous solution to absorb carbon dioxide gas, and alkaline residual air, Q(Y), was measured.

From the above measured values x and Y, the carbon dioxide content can be calculated using the following formula (1
).

Carbon dioxide content Sample collection volume ffi (3Otjri...(I) (2) Test results Each sample No. 31 to N of Examples 1 and 2 and Comparative Examples 1 and 2
The carbon dioxide content of No. 3 is shown in Table 3 below.

Table 3 From the results in Table 3 above, it is clear that carbonated jelly containing pectin contains gelatin, although some carbon dioxide gas escapes from the sample during sample preparation and storage in a plastic container. The carbon dioxide content is higher than that of carbonated jelly, and even if the gas pressure is changed when carbon dioxide is added, the 'tRM gas content does not fluctuate much. It is observed that the carbonated jelly containing M-vectin has more carbon dioxide gas encapsulated stars.

Sensory test For each sample of Example 2 and Comparative Example 2, a sensory test was conducted on the carbonated jelly obtained by changing the temperature at which liquid A and liquid B were prepared.

(1) Test method Using a panel of 6 people, samples were given to each side to eliminate order effects, and the refreshing sensation derived from carbon dioxide gas was sensory tested on a four-point scale.

(2) Test results Table 4 shows the sensory test results for each of the above samples.

Table 4 Note: Evaluation of the coolness of the samples is as follows.

(-)...No cooling sensation+)...Slightly cooling sensation (++)...Cooling sensation (+++)...Significantly cooling sensation From the results in Table 4, it can be seen that the LM pectin of the present invention The carbonated jelly containing gelatin was clearly superior in cooling sensation to the carbonated jelly containing gelatin, and there was no variation in the cooling sensation, giving very good results.

Furthermore, the carbonated jelly of the present invention had a good mouthfeel, and an extremely delicious product was obtained that combined light elasticity and refreshing sensation compared to gelatin-containing jelly.

[Effects of the Invention] As explained below, the present invention provides a gel produced by LM pectin! By using carbonated water or carbon dioxide gas in the product, carbon dioxide gas is less diffused during the process, and a carbonated jelly having the irritating properties unique to carbon dioxide gas can be obtained.

In addition, the carbonated jelly of the present invention has a higher carbon dioxide content than conventional carbonated jelly using gelatin, has a rich refreshing feeling, and has a light elasticity with a good texture obtained from LM pectin. It has an extremely delicious texture.

Claims (1)

[Claims] 0.5 to 1.0% by weight of low methoxyl pectin, divalent metal ions required for gelation of the low methoxyl pectin, sugars, organic acids, organic acid salts and, if necessary, fruit,
Contains coloring, fragrance, and carbon dioxide gas, and has a pH of 4.0
A carbonated jelly characterized by being in the range of ~4.5.