JPS63309150A - Production of instant gelatinous substance - Google Patents

Abstract

PURPOSE:To industrially and advantageously produce an instant gelatinous substance without denaturing and deteriorating foods, medicines, industrial chemicals, etc., by gelatinizing the medicines, etc., with gelan gum. CONSTITUTION:Gelan gum is dissolved in water by heating or dispersed and suspended in water at ordinary temperature to prepare an about 0.1-2wt.% aqueous solution of the gelan gum. An alkaline earth metal salt and/or alkaline metal salt and/or an acidic substance, such as organic or inorganic acid, and acid salts thereof or foods, medicines, industrial chemicals, etc., containing the above-mentioned alkaline earth metallic salts, etc., are added, blended with the afore-mentioned aqueous solution of the gelan gum and gelatinized at ordinary temperature.

Description

[Detailed Description of the Invention] <Industrial Field of Application> The present invention relates to foods, pharmaceuticals, and industrial chemicals, and includes applying A/L'power to an aqueous gellan gum solution. J Earth metal salts and/or alkali metal salts and/or acidic substances such as organic and inorganic acids, or foods, pharmaceuticals, and industrial chemicals containing these are added at room temperature and instantly gelled, resulting in industrial use.
The purpose is to manufacture it advantageously.

<Conventional techniques and their disadvantages> Conventionally, gelatinous colloids such as agar, gelatin, pectin, sodium alginate, and carrageenan have been used to gel foods, pharmaceuticals, and industrial chemicals. Although these can gel foods, pharmaceuticals, and industrial chemicals, they have the following problems. That is, (1) it is necessary to form a gel by heating and dissolving, adding food, pharmaceuticals, industrial chemicals, etc. when hot, and cooling.

■Do not add foods, pharmaceuticals, or industrial chemicals when heated, as these will denature and change in quality. ■Gel strength decreases at room temperature. ■Gel strength decreases or melts and becomes a sol by heating. ■Conventional gelatinous colloids lack acid, salt, and chemical resistance.

Method for solving the above problems> Gellan gum is adopted to solve the above problems. That is, first, 0.1 to 2% (weight%,
(The same applies hereinafter) Prepare an aqueous solution (an aqueous gellan gum solution at room temperature dissolved by heating, or an aqueous gellan gum solution dispersed and suspended in water at room temperature). Alkaline earth metal salts such as calcium lactate, magnesium chloride, calcium chloride, calcium gluconate 1, and others are added to the gellan gum aqueous solution thus prepared. Alkali metal salts, such as phosphoric acid or polymerized sodium phosphate, phosphoric acid or polymerized potassium phosphate, sodium chloride, potassium chloride, etc. Organic acids, such as citric acid, malic acid, maleic acid, fumaric acid, tartaric acid, adipic acid, etc. Inorganic acids such as nitric acid, boric acid, hydrochloric acid, sulfuric acid, monosodium fumarate, potassium hydrogen tartrate, potassium dihydrogen phosphate, etc., and foods containing these, such as milk, fermented milk, coffee, tea, fruit juice , fruit pulp, fresh cream, etc. Pharmaceuticals, such as antibiotics, laxatives, gastrointestinal drugs, antipyretics, etc. It can also be mixed into fertilizers, agricultural chemicals, feeds, feedstuffs, abrasives, oils and fats, fragrances, and others.

The mixing ratio of gellan gum aqueous solution and other substances to be mixed is
It is difficult to make a general statement because it varies depending on the gellan gum concentration and the type of other substances, but if the gellan gum aqueous solution has a concentration of 0.5%, it will be 0 for alkaline earth metal salts, alkali metal salts, organic and inorganic acids. In the case of foods and other products, a weight ratio of about 1:1 is appropriate.

The invention here achieves its objective.

Effects of the Invention Experimental examples of the invention will be described below to explain its functions and effects.

Experimental Example 1 ■ Stir 99 parts of water (20°C) (Satake type stirrer, rotation speed 2000-2500 rpm)
1 part was gradually added, and the mixture was stirred and suspended for 10 minutes. Separately, water (20°C) 99.92 parts, lactic acid lucium 0.
08 parts of water (20°C), 0.5 parts of sodium chloride, 99.7 parts of water (20°C), and 0.3 parts of citric acid. 50 parts of sample solution and 50 parts of calcium lactate aqueous solution or 5 parts of sodium chloride aqueous solution
0 parts or 50 parts of a citric acid aqueous solution were mixed, packed in a container, and left to stand at room temperature for 2 hours, and the state of the gel was observed.

(1) 1 part of the sample was gradually added to 99 parts of water (90°C) with stirring, dissolved with stirring at 90°C for 10 minutes, and cooled to room temperature. Separately, 99.92 parts of water (20°C'), 0.08 part of magnesium chloride, or 99.5 parts of water (20'C), 0.5 part of disodium hydrogen phosphate, or 9 parts of water (20°C).
Prepare aqueous solutions containing 9.7 parts of hydrochloric acid and 0.3 parts of hydrochloric acid.

Fifty parts of the sample aqueous solution, 50 parts of a magnesium chloride aqueous solution, 50 parts of a disodium hydrogen valate aqueous solution or 50 parts of a hydrochloric acid aqueous solution were mixed, and the mixture was packed in a container and allowed to stand at room temperature for 2 hours, and the state of the gel μ was observed.

■ When a sample is dispersed and suspended in water at 20'C ■ When a sample is heated and dissolved and then cooled to room temperature Experimental example 2 Dispersed in a heated and dissolved gellan gum solution at room temperature and room temperature water,
Gel strength of suspended gellan gum solution.

■While stirring 99.3 parts of water (90°C') (Satake type stirrer, rotation speed 2000-2500 rpm), 0.0% of the sample was added.
Gradually add 7 parts and stir and dissolve at 90'C for 10 minutes.

This is cooled to room temperature (25°C).

(2) Gradually add 1.2 parts of the sample to 98.8 parts of water (25°C) while stirring (Satake type stirrer, rotation speed 2000-250 rpm), and stir and dissolve for 10 minutes.

■Make a solution of 99.92 parts of water and 0.08 part of calcium lactate.

(2) 50 parts of the calcium lactate solution was mixed with 50 parts of the sample solution, and the mixture was packed in a container and left at room temperature for 2 hours, and the state of the gel was observed.

When transparency is required or when it is desired to economically reduce the amount of gellan gum, the gellan gum is melted by heating and then cooled to room temperature before use. Also, when you want to avoid the hassle of heating, or when transparency is not very necessary, you can use it by dispersing it in room temperature water.

Experimental Example 8 Stirring 79.5 parts of alcohol-containing gelled water (90°C') (Satake type stirrer,
Rotation speed 2000~250Orpm) Sample 0.5
1 part was gradually added and stirred and dissolved at 90°C for 110 minutes.

This is cooled to room temperature (25°C). Add a solution of 0.05 parts of calcium lactate and 9.95 parts of water (25°C),
Furthermore, 10 parts of ethanol/L/10 parts of wine are mixed. After this was packed in a container and cooled, the change in odor was observed.

Experimental Example 4 Heat Resistance - Place the system tested in Experimental Example 1■ in a microwave oven in its container and heat for 5 minutes.

Example 1 Gelled fertilizer water (90° C.) 0.5 part of gellan gum was added to 49.5 parts of gelatinous water (90° C.) with stirring, dissolved, and then cooled to room temperature.

To this, 82 parts of ammonia sulfate, 20 parts of lime superphosphate, and 18 parts of potassium sulfate were added and mixed to form a gel. By placing this at the base of the plants, it was possible to prevent the fertilizer from flowing out, and the effect of the fertilizer was obtained over a long period of time.

Example 2 Jelly containing orange juice While stirring 81.3 parts of water at 20°C with a whisk, a mixture of 0.5 parts of gellan gum and 14 parts of sugar was gradually added and stirred for 3 minutes to dissolve. In this, 115m shrinkage, Wenzhou fruit juice 4
1 part and 0.2 part of citric acid were uniformly mixed. By leaving it at room temperature, a jelly with a good melting sensation in the mouth was easily obtained.

In addition, warm jelly was obtained by heating this product in a microwave oven.

Example 3 Yogurt jelly 25% of a powder mixture of 0.8 parts of gellan gum and 12 parts of sugar
40 parts of water at °C was added and stirred with a whisk for 3 minutes to dissolve. I crushed the card in this. Yoglucito 50 Example 4
Coffee jelly 0.4 parts gellan gum, 11 parts sugar, 85% water at 20'C
of the mixture and stirred with a whisk for 3 minutes to dissolve. To this, 5 parts of Coffee Extract H (concentrated amount of coffee extract manufactured by Sanei Chemical Industry ■) was added, mixed well and uniformly, and the mixture was filled into a Puwonchik container and left indoors (20°C) for 1 hour. .

This was heated in the microwave for 5 minutes. .

A warm coffee jelly with a smooth texture was obtained.

Example 5 Gelling of a drug for gastritis and stomach pain 0.5 parts of gellan gum was added to 95.5 parts of water (20°C) while stirring, and the mixture was stirred and dispersed to form a suspended aqueous solution.

Add 0.5 parts of funnel extract powder, 3 parts of synthetic aluminum silicate, and 0.5 parts of magnesium oxide to this and mix well.
gelatinized.

By gelatinizing, flying chemicals such as magnesium silicate and synthetic aluminum silicate were not scattered, and the bitter taste was reduced when drinking.

Example 6 While stirring 49 parts of bed food water (25°C), 1 part of gellan gum was gradually added and dispersed and suspended. To this, add 15 parts of minced leftovers of boiled fish, 10 parts of macaroni boiled in lightly salted hot water, 2 parts of carrots boiled in water to soften them, and 23 parts of bread crumbs softened with carrot broth, and mix together at room temperature. I left it there. I gave the finished food to the dog, but the dog ate it without spilling anything from the plate.

Claims (1)

[Claims] Alkaline earth metal salts and/or alkali metal salts and/or acidic substances such as organic and inorganic acids and their acid salts or these A method of immediately forming a gel-like substance by adding and mixing foods, pharmaceuticals, and industrial chemicals containing the ingredients at room temperature.