JPS637764A - Preparation of agar jelly cake - Google Patents
Preparation of agar jelly cakeInfo
- Publication number
- JPS637764A JPS637764A JP61152386A JP15238686A JPS637764A JP S637764 A JPS637764 A JP S637764A JP 61152386 A JP61152386 A JP 61152386A JP 15238686 A JP15238686 A JP 15238686A JP S637764 A JPS637764 A JP S637764A
- Authority
- JP
- Japan
- Prior art keywords
- solution
- agar jelly
- agar
- potassium chloride
- jelly
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 33
- 239000008274 jelly Substances 0.000 title claims abstract description 33
- 229920001817 Agar Polymers 0.000 title claims abstract description 25
- 239000008272 agar Substances 0.000 title claims abstract description 25
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 24
- 239000001103 potassium chloride Substances 0.000 claims abstract description 12
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 12
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 13
- 238000001879 gelation Methods 0.000 description 8
- 239000000853 adhesive Substances 0.000 description 6
- 230000001070 adhesive effect Effects 0.000 description 6
- 239000000499 gel Substances 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Seaweed (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、寒天ゼリー菓子の製造方法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing agar jelly confectionery.
（従来の技術）
従来の寒天ゼリー菓子の製造方法にあっては、寒天の水
溶液に砂糖、水飴等を加え加熱により濃縮して寒天ゼリ
ー溶液をつくり、さらに果汁、香料、色素等を添加し成
型容器に充填して冷却するものであった。(Conventional technology) In the conventional method for manufacturing agar jelly confectionery, sugar, starch syrup, etc. are added to an aqueous solution of agar and concentrated by heating to create an agar jelly solution, and then fruit juice, flavorings, pigments, etc. are added and molded. It was to be filled into a container and cooled.
（発明が解決しようとする問題点）
しかし、寒天ゼリーは、ゼラチンゼリーとは異なりその
溶液がゲル化するために要する時間は２４時間ないし４
８時間であり、これにより製造工程は一時的に中断しな
ければならず作業能率が非常に悪いのみならず、多色の
ゼリーを同時に用いる多色ゼリー菓子および多色のゼリ
ーを層状に重ねた層状ゼリー菓子を製造する場合には、
隣り合った異なる色の寒天ゼリー溶液がゲル化するまで
の時間に相互に侵入し合い、できあがったゲル状態では
色の区分が極めて不十分であった。(Problem to be Solved by the Invention) However, unlike gelatin jelly, agar jelly requires 24 hours to 4 hours for its solution to gel.
8 hours, and as a result, the manufacturing process had to be temporarily interrupted, which not only resulted in very low work efficiency, but also resulted in multicolored jelly confections using multiple colored jelly at the same time, and layered multicolored jelly. When producing layered jelly confectionery,
Adjacent agar jelly solutions of different colors invaded each other during the time it took to gel, and the resulting gel state had extremely poor color separation.
また、ゲル化後の寒天ゼリー表面の粘着力が強いため、
機械による切断、包装等が不可能であり、すべて人手に
よらなければならず衛生面からも問題であった。In addition, since the agar jelly surface has strong adhesive force after gelation,
Cutting, packaging, etc. by machine were impossible, and everything had to be done manually, which was also a problem from a sanitary standpoint.
本発明は上記諸点にかんがみ、寒天ゼリー溶液のゲル化
に要する時間を短縮し、ゲル化後における寒天ゼリー表
面の粘着力を弱くすることを目的とするものである。In view of the above points, the present invention aims to shorten the time required for gelling an agar jelly solution and weaken the adhesive force of the agar jelly surface after gelling.
（問題を解決するための手段）
本発明は、寒天ゼリー溶液に海藻抽出物であるカラギー
ナンを加えて煮詰め、塩化カリウム溶液で浸漬した成型
容器に充填し。(Means for Solving the Problem) In the present invention, carrageenan, which is a seaweed extract, is added to an agar jelly solution, boiled down, and filled into a molded container immersed in a potassium chloride solution.
塩化カリウムを加えた溶液で冷却するものである。It is cooled with a solution containing potassium chloride.
（作用）
本発明は、海藻抽出物であるカラギーナンが塩化カリウ
ムによりゲル化する性質を利用し、寒天ゼリー溶液にカ
ラギーナンを加え、冷却用溶液に塩化カリウムを加える
ことにより、寒天ゼリー溶液のゲル化を促進させるもの
であり、寒天ゼリー溶液に加えるカラギーナンの濃度お
よび冷却用溶液に加える塩化カリウムの濃度を変化させ
ることにより、ゲル化に要する時間およびゲル化後の寒
天ゼリー表面の粘着力の変化をもたらするものであって
、カラギーナンの濃度を高めれば、ゲル化に要する時間
が短縮し、塩化カリウムの濃度を高めれば、ゲル化後の
寒天ゼリー表面の粘着力が弱くなるものであり、ゲル化
に要する時間を十分に短縮し、かつ、機械による切断、
包装等が可能な程度の粘着力に抑えるためには、カラギ
ーナンおよび塩化カリウムの濃度をそれぞれ０．６％と
するのが最適であり、この場合においてゲル化に要する
時間はわずか３分程度である６
（発明の効果）
本発明は上記のような方法により寒天ゼリー溶液のゲル
化に要する時間を極端に短縮するものであるから、作業
の能率が非常に高まり、生産コストを著しく軽減するこ
とができ、ひいては販売価格の引き下げにつながるもの
であり、さらに、ゲル化後の寒天ゼリー表面の粘着力を
弱くすることにより、切断、包装等の作業の機械化を可
能にするとともに製品の衛生度を高めることができるも
のであり、菓子業界においてはまさに画期的である。(Function) The present invention takes advantage of the property of carrageenan, which is a seaweed extract, to gel with potassium chloride, and gels the agar jelly solution by adding carrageenan to the agar jelly solution and adding potassium chloride to the cooling solution. By changing the concentration of carrageenan added to the agar jelly solution and the concentration of potassium chloride added to the cooling solution, it is possible to change the time required for gelation and the adhesive strength of the agar jelly surface after gelation. If the concentration of carrageenan is increased, the time required for gelation will be shortened, and if the concentration of potassium chloride is increased, the adhesive force of the agar jelly surface after gelation will be weakened. The time required for cutting is sufficiently shortened, and cutting by machine.
In order to keep the adhesive strength to a level that allows packaging, etc., it is optimal to set the concentrations of carrageenan and potassium chloride to 0.6% each, and in this case, the time required for gelation is only about 3 minutes. 6 (Effects of the Invention) The present invention dramatically shortens the time required for gelation of an agar jelly solution by the method described above, thereby greatly increasing work efficiency and significantly reducing production costs. In addition, by weakening the adhesive force of the surface of agar jelly after gelling, it becomes possible to mechanize operations such as cutting and packaging, and it also increases the hygiene level of the product. This is truly revolutionary in the confectionery industry.
また、ゲル化に要する時間が短いことから、多色ゼリー
菓子、多層ゼリー菓子においても各々の色の区分が非常
に鮮明となり、複雑な形状をした多層ゼリー菓子、麺状
ゼリー菓子等も容易に製造することが可能である。In addition, because the time required for gelation is short, the division of each color becomes very clear even in multi-colored jelly confections and multi-layer jelly confections, and it is easy to produce multi-layer jelly confections with complex shapes, noodle-like jelly confections, etc. It is possible to manufacture.
以上 手続補正書 昭和６１年 ９月 ３日that's all Procedural amendment September 3, 1986
Claims (1)
て煮詰め、塩化カリウム溶液で侵漬した成型容器に充填
し、塩化カリウムを加えた溶液で冷却することを特徴と
する寒天ゼリー菓子の製造方法。A method for producing an agar jelly confectionery characterized by adding carrageenan, which is a seaweed extract, to an agar jelly solution, boiling it down, filling it into a molded container immersed in a potassium chloride solution, and cooling it in a solution containing potassium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61152386A JPS637764A (en) | 1986-06-28 | 1986-06-28 | Preparation of agar jelly cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61152386A JPS637764A (en) | 1986-06-28 | 1986-06-28 | Preparation of agar jelly cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS637764A true JPS637764A (en) | 1988-01-13 |
Family
ID=15539382
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61152386A Pending JPS637764A (en) | 1986-06-28 | 1986-06-28 | Preparation of agar jelly cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS637764A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011068750A (en) * | 2009-09-25 | 2011-04-07 | Hideki Murakami | Method for gelling detergent such as mold cleaner, bleaching agent, toilet detergent and pipe cleaning agent |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4961362A (en) * | 1972-10-16 | 1974-06-14 | ||
| JPS59179043A (en) * | 1983-03-30 | 1984-10-11 | San Ei Chem Ind Ltd | Preparation of spherical jelly |
-
1986
- 1986-06-28 JP JP61152386A patent/JPS637764A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4961362A (en) * | 1972-10-16 | 1974-06-14 | ||
| JPS59179043A (en) * | 1983-03-30 | 1984-10-11 | San Ei Chem Ind Ltd | Preparation of spherical jelly |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011068750A (en) * | 2009-09-25 | 2011-04-07 | Hideki Murakami | Method for gelling detergent such as mold cleaner, bleaching agent, toilet detergent and pipe cleaning agent |
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