KR100449050B1 - Jellied food made from gelatin - Google Patents

Abstract

The present invention relates to a method for producing gel food mainly made of agar. More specifically, the gel of alginic acid is formed when a soluble calcium compound is added to a gel-forming material to which a proper amount of sodium alginate is added to agar. In order to control the amount of coagulant inhibitors and disintegrating agents and coagulants, the present invention relates to a method for producing a gel food, mainly agar to form a gel.

To this end, the present invention is added to the mixture of agar and sodium alginate by adding water to the mixture of the gelling agent to treat the sol produced by heating and dissolving the resulting sol to have a uniform composition and food mixtures added to the processed seeds, meat, fish, fruits, vegetables, etc. In the process, calcium ions produced from calcium compounds are converted into insoluble colloidal compounds to inhibit the reaction with sodium alginate. Sodium hexametaphosphate is decomposed in solution to generate an acid to dissolve the above insoluble calcium compounds into soluble salts. A gel-forming process in which delta lactone gluconate is added as a coagulant to change with a gelling agent to form an insoluble gel, and calcium sulfate is added as a coagulant, and a packing and packing process in which a sol-mixed mixture containing food is injected into a container and sealed. And heat sterilization and cooling to increase food storage. have.

Description

Method for producing gel food mainly composed of agar {Jellied food made from gelatin}

The present invention relates to a gel food mainly made of agar and a method for producing the same, and more particularly, to inhibit the formation of a gel of alginic acid when a soluble calcium compound is added to a gel-forming material mixed with an appropriate amount of sodium alginate in agar. Gel foods mainly containing agar to form gels by controlling the amount of coagulants such as calcium compounds which react with coagulant inhibitors such as sodium hexametaphosphate, decomposing agents such as delta lactone gluconate, and gelling agents to form gels. It relates to a manufacturing method of.

Conventionally, gel foods are prepared by adding sediment, fruit juice, fruit dice and sweetener, acidulant, flavoring agent, pigment, etc. to agar gel forming materials.

However, gelatin and agar have low defects in gel formation due to low gelation temperature, but gels made of gelatin have a soft texture and good taste in the mouth, and agar produces yokan. It has been used for a long time since it is relatively stable even for a long time as it is.

Therefore, there is a method of obtaining gel food on the fly by using sodium alginate as a gelling agent for the purpose of gelling without cooling like gelatin or agar (Patent No. 81-506), but mixing seeds with sodium alginate solution and preparing it as a coagulation inhibitor. Gel food was prepared by adding sodium triphosphate and calcium salt as a coagulant, but increasing the amount of sodium alginate to increase the gel strength caused the smell of sodium alginate to bleed out of the product, and the tissue tended to be crumbly and brittle. Because of the bad taste.

In addition, in the method for producing gel foods in which processed seed or fruit juice is added to the calboxy methyl cellulose solution used as a gelling agent (Patent No. 84-1101), soluble calcium or aluminum is precipitated with bicarbonate and delta lactone is used. There is a method in which acid produced by decomposition of guruconate dissolves the above precipitate and forms a gel by acting with carboxymethyl cellulose, but since the produced guruconic acid is a weak acid, it takes a long time to dissolve the bicarbonate. It has good but weak gel strength.

Recently, a variety of gel foods using carrageenan extracted from red algae, such as agar, have been manufactured, but aloe puree (gluee), glucomannan (konjac), or locust bean gum is mixed to compensate for the defects in carrageenan properties. There is a significant difference between the excellent gel structure of the gel foods used and the proper elasticity and soft touch. The method of mixing various additives such as gel food mainly made from this agar (US Patent No. 5002934) includes kappa- and Food additives such as aluminum, libido, and lithium that produce two or more kinds of cations alone or as a mixture of iota-carrageenan are inconvenient to use an inappropriate metal salt and two or more kinds of cations, but the temperature at which the gel is melted using alkyl ammonium salts Lowered the gel to create a gel with excellent flavor divergence, but the heat sterilization process is omitted As a result, it is difficult to secure a shelf life. In the method for producing gel food mainly made of agar, the melting temperature of the gel can be easily controlled by changing the addition amount of sodium alginate and the addition amount of the coagulant inhibitor and the coagulant. In addition, as a manufacturing method similar to the method for producing gel food mainly made from agar, Japanese patent (1240154) for preparing gel food by adding potassium alginate to carrageenan is described in the mouth of the grain due to the property of carrageenan and alginic acid gel. Defects such as roughness and chipping and poor heat resistance have a disadvantage of low strength after heat sterilization. Gel foods mainly composed of agar of the present invention do not separate agar and alginic acid even after heat sterilization to form a uniform gel. It is composed of agar and sodium alginate to remove the crunch and crumb defect in the mouth caused by the alginic acid gel and to give a soft touch and excellent gel properties when melted by body temperature when put in the mouth of only agar gel. Composition of the gelling agent and the type and cation of the cation that forms the gel by working with sodium alginate Treatment for sterilization by repeated experiments to determine the types of condensed phosphates that are blocked and converted to insoluble compounds to inhibit the reaction with sodium alginate, and the amounts of these additives and the amount of these additives that change the above insoluble compounds that are inhibited to soluble compounds. Even after the process, a gel food having excellent gel properties that only agar gels without defects due to alginic acid gel have been prepared.

Although agar does not change the gel strength even after prolonged heating in the manufacturing process, it tends to decrease the gel strength or melting point in proportion to its concentration and heating time when it is boiled with condensate phosphate, which is promoted by the presence of acid. Known. .

However, in the preparation of gel foods using a mixture of agar and sodium alginate as a gelling agent, since it is only heated for a short time for sterilization, it does not affect the properties of the gel and the acid produced from the decomposition of the added delta lactone gluconate Because it is a weak acid, it does not affect the properties of agar and also does not affect the gel strength because the amount of condensed phosphate added for the blocking of calcium ions is extremely small.

In order to improve the defect of the alginic acid gel as described above, the present invention provides a uniform sol obtained by mixing an appropriate amount of sodium alginate in agar to mix food and coagulant inhibitors, disintegrating agents and coagulants, and then gels the food and the like. A uniform gel formed of agar and alginic acid is formed, and agar does not separate agar, but a gel formed of alginic acid and agar is formed. The present invention provides a gel food and a method of manufacturing the same, mainly containing agar having a good gel property and viscous dissolving in the mouth due to the body temperature that only the agar gel can feel and eliminating defects.

The present invention is a gelling agent preparation step of forming a uniform sol by adding water to a mixture of agar and sodium alginate to warm and dissolve, mixing process of food products to be a raw material of a limited gel food, such as jelly foods to increase the taste of food, Additive mixing process (coagulant inhibitor, disintegrating agent, coagulant, etc.) to control the formation conditions of the gel and gel properties, filling and packing process to inject the mixed sol into the container, sterilize the filled container in hot water and deposit it in cold water It consists of sterilization and cooling process and gel formation process that gels with temperature drop after sterilization.

Referring to the manufacturing process of the gel food mainly containing agar prepared according to the present invention in detail.

One percentage below is% by weight and the percentage of each component contained in the gross weight of the gel food.

Gelling agent preparation process

Water was added to the mixture of agar and sodium alginate to obtain a homogeneous solution in which the heated and dissolved sol was treated with a normal colloid mill (wing circumferential speed of 3000 rpm).

Agar is relatively safe for prolonged heating but should be avoided as it is changed by prolonged boiling.

The gelling agent is a mixture of 0.7% to 1.45% agar, 0.8% to 1.45% sodium alginate, 62% to 96% of water, heated to 70 ° C to 80 ° C, and dissolved to form a sol. It is a composition for gelling many beverages, and when preparing a gel of food containing a large amount of solids such as fish paste or tofu, it is preferable to adjust the water content to 40% to 70% in order to increase the gel strength.

Food mixing process

The gelling agent uniformly dispersed in the colloid mill and the food to be gelled are placed in an airtight container with a variable speed stirrer (rotation speed 5-60 rpm) and mixed uniformly. In other words, various fruit juices, dices and sac, desalinated acorn powder to make high-quality acorn jelly, red bean powder to make high-speed yolk, yulmu powder to make yulmu jelly, garlic, seasoned meat to make similar beef products, vegetables To make tuna, corn, onions and tomato paste, crushed cod roe to make quasi-salmon eggs (commonly called Ikra), fish roe and octopus to make similar caviar, dehydrated tomato ketchup or margarine, and tofu Food additives such as tofu, meat and vegetables, and food additives such as seasonings and sweeteners are mixed with the gelling agent. Coagulation inhibitors, disintegrating agents and coagulants are used, hexametaphosphate as a coagulant, delta lactone gulconate as a coagulant, and sulfuric acid as a coagulant. These additives are sequentially added to the mixture of the gelling agent and the food. The mixture of the gelling agent and the food injected into the sealed container with the variable speed stirrer is stirred at a speed of 60 rpm. When the mixing is completed, the bubbles generated during the stirring are removed by a vacuum pump to remove the settling of the added food. In order to prevent this, the stirrer is injected into the packaging while rotating at 3 to 5 rpm.

When agar boils with condensate phosphate, the gel strength decreases in proportion to its salt concentration and heating time, and it is promoted even in the presence of acid. The amount of the nate is less than 0.2%, the amount of gluconic acid produced in its decomposition is also insignificant, and the amount of condensate phosphate added is less than 0.2%, thus not affecting the properties of the resulting gel.

Additive mixing process Additives include condensation phosphates, which are anticoagulants, and calcium sulfate, which is a poorly soluble calcium compound, as a coagulant of delta lactone gluconate.

Coagulation inhibitor addition process

In the present specification, the coagulant inhibitor is an additive for blocking the reaction of the gelling agent which is gelled immediately by calcium ions. It is a blocking ion of calcium ions produced by calcium sulphate and is changed to an insoluble colloidal precipitate. Suppresses the reaction with the gelling agent. Additives for this purpose include condensed phosphates such as sodium tripolyphosphate and sodium hexametaphosphate in addition to sodium phosphate or calcium phosphate, but in the present invention, 0.18% to 0.24% hexametaphosphate is added.

Decomposition agent addition process

In the present specification, delta lactone gluconate is used as an additive that decomposes colloidal precipitates of calcium produced by the action of condensed phosphate and a capsule ion into soluble salts. It decomposes in solution and turns into lactonic acid and gluconic acid, and the resulting acid dissolves the colloidal precipitate of calcium and turns it into a soluble salt. The salt reacts with a gelling agent to form an insoluble gel, and delta lactone gluconate is 0.18. Add 0.50% in%.

Coagulant addition process

In the present specification, a coagulant is an soluble calcium compound which reacts with a gelling agent to form an insoluble gel, and includes additives such as calcium citrate, calcium lactate, calcium gluconate, and calcium sulfate, but in the present invention, 0.16% to 0.19% of calcium sulfate is used. Add.

Additives directly or indirectly involved in the reaction of the gelling agent are added with staggering order according to the above procedure with stirring, and then dissolved by stirring for about 5 minutes to remove bubbles generated in the sol during stirring. This is because it has a high cohesive wave network structure and the strength of the gel produced by the above treatment is the amount of the gelling agent and the amount of the coagulant inhibitor and the coagulant, as in the case of gelation using only agar. In general, a large amount of the gelling agent increases the strength of the gel, but the appearance of crumbs and crumbs in the mouth due to the alginic acid gel is excellent. In addition, when the amount of the coagulation inhibitor is added, the gel formation time is shortened, and when the gel formation time is shortened, the gel strength is increased. In addition, as the amount of coagulant is increased, the gel formation time is shortened and thus the gel strength is increased.The agar is not gelled with any coagulant, but gel is formed only by prolonged cooling, but without cooling by adding sodium alginate to the agar 25 It can be gelated at a temperature of less than 48 ℃ ℃, the gel forming material can be controlled up to 20 hours in a few minutes by controlling the amount of additives regardless of the food to be mixed.

Filling process

After the addition of the processed food and gel product as described above, the solution of the sol phase was filled into a plastic container and sealed, followed by 20 to 30 minutes in a hot water of 80 to 90 ° C. After sterilization by heat sterilization it is cooled by dipping in cold water of 10 to 15 ℃ for 30 to 40 minutes. According to the present invention, the gelation time can be arbitrarily controlled as described above, and the resulting gel has no change in the form or weight of the gel even when the filling container is removed and heated in a heated bath at 90 ° C. for 30 minutes. none.

After the sterilization process as described above, it is immersed in cold water to complete the manufacturing process, thereby maintaining the properties of the product produced by the present invention for a long time.

An embodiment of the present invention will be described in detail as follows.

Example 1

This Example 1 relates to a gel food mainly made from agar gelled with apple juice mixed with apple slices according to the following mixing ratio, and a method of manufacturing the same. 80% of unsweetened apple juice mixed with apple slices contains sodium alginate 1.2. %, Agar 1.45%, and dissolve 0.18% sodium hexameta phosphate, 0.18% delta lactone gluconate and 0.19% calcium sulfate in the heat dissolved colloidal solution, and add 16.8% of iso malto oligosaccharide and mix.

After the mixing process is completed, it is connected to a vacuum pump to remove bubbles in the sol generated during stirring, and then filled and sealed in a container indicated by calorie while rotating the stirrer at a speed of 2 to 3 rpm to prevent sedimentation of the added food. Heat sterilization for 15 to 20 minutes in a hot water of ℃ to 85 ℃ and then immersed in cold water. The added food has a slow sedimentation rate due to the viscosity of the sol, but increases the viscosity of the colloidal solution by increasing the amount of agar and sodium alginate added to prevent sedimentation at the bottom of the container. Sodium phosphate and the maximum amount of calcium sulfate are added to control the gel time to form a gel before the solid precipitates. However, increasing the amount of added volcanic calcium for the purpose of shortening the gelation time will cause defects due to the algaic acid algae.

The calorie content of the gel food produced in this way was 200 kcal (500 gr), and a gel food mainly made of agar having excellent gel properties with soft touch in the mouth and moderate elasticity and viscosity was prepared.

Example 2

This Example 2 relates to a gel food product mainly made of agar gelled with orange juice added with orange color by the following mixing ratio, and a method of manufacturing the same. In 80% unsweetened orange juice containing orange color (sac) 1.2% sodium alginate, 1.38% agar was added, and then dissolved in a heated solution of colloidal solution by adding sodium hexametaphosphate 0.18%, delta lactone gluconate 0.18% and calcium sulfate 0.16% in order, and then adding 16.9% of isomaltoligosaccharide. do. After completion of the mixing process, it is connected to a vacuum pump to remove bubbles in the sol generated during stirring, and then filled and sealed in a container whose capacity is indicated while rotating the stirrer at a speed of 2 to 3 rpm to prevent sedimentation of the added food. After sterilization by heating and sterilizing for 15 to 20 minutes in a boiling water of 85 ° C., the colloidal solution mixed with the solids as in Example 1 increases the viscosity of the colloidal solution and minimizes the amount of the colloidal solution to delay the solids from settling to the bottom of the container. Sodium hexametaphosphate is added to control the gelation time to form a gel before the solids settle. However, shortening the gelation time by increasing the addition amount of calcium sulfate should be avoided because defects of alginic acid gel due to the elasticity.

The calorie content of the gel food thus produced was 200 kcal (500 gr) as in Example 1, and the gel food prepared using Example 2 had a lower gel strength than the product prepared according to Example 1, but both Examples 1 and 2 Gel foods, mainly composed of agar, have excellent properties with soft touch in the mouth and moderate elasticity and flexibility.

Example 3 The present Example 3 relates to a gel food and a method of producing the jug agar gelled canned beef seasoned by the mixing ratio as follows.

This Example 3 relates to a gel food jugling agar gelled with milk by the following formulation ratio and a method for producing the same: Hexamethic in a colloidal solution obtained by adding 1.2% sodium alginate and 1.3% agar to 81% milk. Sodium phosphate 0.16%, calumum sulfate 0.18%, deltaralon gluconate 0.16%, isomaltoligosaccharides were added sequentially to dissolve, and then treated in the same manner as in Example 1 to prepare a gel-based gel food. .

The calorie content of the gel food thus produced is about 250 kcal (500 gr), and relates to a gel food mainly made of agar having a soft texture such as fresh cream that emits the flavor of milk, and having moderate elasticity and gel strength, and a method of manufacturing the same.

Example 4

The present Example 4 relates to a gel food mainly made of agar gelled soymilk by the following mixing ratio and a method for producing the same. Hexadecane in 80% soybean milk, 1.45% agar, 1.2% sodium alginate, and heat dissolved in a gelatin solution. Sodium metaphosphate 0.2%, delta-ralton gluconate 0.18%, calum sulfate 0.17%, isomalt oligosaccharides were added sequentially to dissolve, and then treated in the same manner as in Example 1 to prepare gel foods based on agar. do.

The calorie content of the gel food thus produced is 250 kcal (500 gr) and the gel food prepared in Example 3 has a stronger gel strength than the product prepared in Example 4, but in Examples 3 and 4, the soft touch in the mouth and The present invention relates to a gel food product and a method for producing the same, which are mainly composed of agar having a soft texture, moderate elasticity and moderate gel strength.

The fifth embodiment relates to a gel food mainly comprising gelatin for producing fast-acting acorn jelly, and a method for producing the same. First, 1.54% agar and 1.24% sodium alginate are added to 70% water to dissolve it. 0.16% sodium hexametaphosphate, 0.14% deltaralton gluconate and 0.22% calcium sulfate were sequentially added to the colloidal solution and treated with a colloid mill, followed by addition of boiled acorn powder subjected to desorption of 26.7%. At the end of the mixing process, it is connected to a vacuum pump to remove bubbles in the cord generated during stirring, and then filled and sealed in a container indicated by calorie while rotating the stirrer at a speed of 2 rpm to 3 rpm to prevent settling of the added food. After the heat sterilization for 15 to 20 minutes in a hot water of 80 to 85 ℃ and then immersed in cold water. The added food has a slow sedimentation rate due to the viscosity of the sol, but in order to prevent the sedimentation at the bottom of the container, it is adjusted to gel after moisture elapses.The caloric value of the acorn jelly thus produced is 250 kcal (500 gr). There was no difference in aroma and taste of conventional acorn jelly, and gel foods were prepared mainly based on agar, which had excellent characteristics with soft touch in the mouth and moderate elasticity and viscosity. The present invention relates to a gel food product mainly made of agar gelled into red beans, and a method for producing the same. First, 0.15% hexamethic acid is added to a gelatin solution heated by dissolving 1.62% agar and 1.18% sodium alginate in 50% water. Sodium, 0.14% deltaraltongluconate and 0.21% calcium sulfate were added sequentially and treated with a colloid mill, followed by 28% Boiled stripped red bean powder and 18.7% isomaltooligosaccharide are added and mixed. When the mixing process is completed, the mixture is connected to a vacuum pump to remove bubbles in the sol generated during stirring, and then 2rpm to 3rpm to prevent sedimentation of the added food. While rotating the stirrer at a speed of filling the sealed container in the heat quantity indicated, heat sterilization for 15 to 20 minutes in a hot water of 80 to 85 ℃ and then immersed in cold water. The added food has a slow settling rate due to the viscous viscosity of the file, but should be gelled after a few minutes of filling to prevent settling on the bottom of the container. The amount of calories produced by this method is 467 kcal (500gr), and the strength of conventional yokan is similar to that of gel, but the oligosaccharide is used, but the sugar level is low, but the calories are low. The soft texture of a gel food was prepared mainly with agar having excellent properties not found in other gel foods. EXAMPLE 7 This Example 7 gelled a dish in which pork was added to vegetables by the following formulation ratio. The present invention relates to a gel food mainly composed of agar and a method of manufacturing the same. First, 0.17% hexametaphosphate in a colloidal solution obtained by heating and dissolving 1.59% agar and 1.21% sodium alginate in 54% broth as in the process of Example 1. Sodium, 0.15% delta-ralton gluconate and 0.23% calcium sulfate were added sequentially and treated with a colloid mill, followed by 15.0% Kami pork, 3.0% margarine, 7% mushroom, 8% potato, 7% carrot, 2.65% seasoning and spices, and mixed with the above gelling agent and then the same process as in Example 1 To produce a gel-based food based on agar gelled from fried vegetables and pork. The calorie content is 257kcal (500gr) and is a new type of gel food that gels savory dishes using pork and vegetables. It mainly consists of agar, which retains the proper elasticity and strength and flavor of pork and vegetables. The present invention relates to a gel food product and a method of manufacturing the same. Example 8 This example 8 relates to a gel food product and a method of manufacturing the same, mainly consisting of a hot spring in which a dish of seafood and vegetables is gelled at the following mixing ratio. In a colloidal solution of 1.60% agar 1.18% sodium alginate dissolved in 53% of dried bonito and kelp juice, 0.14% sodium hexametaphosphate, 0.17% delta-ralton gluconate and 0.21% calcium sulfate Sequentially added and treated with colloidal wheat, followed by 16% of fine clams, 4.4% of onions, 3.5% of sea cucumbers, 13% of shrimps and 3.6% of carrots. Jomiryoeul by mixing cooked and then mixed with the above gelling agent. When the mixing process is completed, the same process as in Example 1 is performed to prepare a gel food based on agar mixed with shellfish and shrimp. The caloric content of the gel food is 140 kcal (500 gr) and is soft and soft. The present invention relates to a gel food mainly made from agar, which retains the flavor of a seafood having moderate elasticity and gel strength as it is, and a method of manufacturing the same. The present invention relates to a gel food product mainly made of agar, and to a method of manufacturing the same. First, in the same manner as in Example 1, 0.11% of the colloidal solution heated and dissolved in 1.17% sodium alginate in 1.52% agar in 43% water. The sol treated with colloid mill by adding liquid obtained by compressing delta-ralton gluconate and 48% of egg and 3.0% of seasoning and 2.88% of sodium chloride to gelling agent If more holes are added dropwise in the perforated tube of the pipette into a deep container with a calcium sulphate suspension of 0.25% it is formed with a similar spherical roe (球形) by surface tension. At this time, hexameta phosphate is not added to form a gel in a short time. In addition, when 8% of squid ink is mixed with the above-mentioned cod roe, it is injected into a fine hole to produce a similar caviar (Sturgeon egg) .The caloric content of the gel food is about 300 kcal (500 gr) and when elastic chew such as salmon roe is produced. The present invention relates to a gel-based food product and a method for preparing the same, which are mainly agar having a flavor and smell of fish and retaining the inherent flavor of fish eggs. The present invention relates to a gel food product mainly made of agar gelled and a method for producing the same. First, 0.14% in a colloidal solution obtained by heating and dissolving 1.55% agar and 1.19% sodium alginate in 42% broth as in the process of Example 1. Sodium hexametaphosphate, 0.14% delta-ralton gluconate, 0.23% calcium sulfate and 32% dehydrated tofu were added sequentially and then treated with a colloid mill. On the material it is produced. After adding 8% beef, 3.5% mushroom, 5% leek, 3.5% carrot, and 2.75% seasoning, the mixing process is completed. The caloric value of the gel food thus produced is 220 kcal (500 gr), and it relates to a gel food mainly made of tofu, which has a soft touch, moderate elasticity and flavor, and agar gelled with meat and vegetables, and a method of manufacturing the same. Example 11 This Example 11 is based on the gel food mainly made of agar gelled tomato ketchup by the following mixing ratio and its manufacturing method. First, 1.44% in 42% water as in the process of Example 1. In agar and a 1.13% sodium alginate-coated colloidal solution in 0.14% sodium hexametaphosphate, 0.14% delta-ralton gluconate, 0.15% calcium sulfate, 48% commercial tomato ketchup and 7% Acidic acid, sweeteners and salts are added sequentially and then treated with a colloid mill. The resulting calorie is about 100 kcal (500 gr), a new gel food that retains a gentle touch, moderate gel strength and the taste of tomato ketchup. The present invention relates to a gel food mainly made from agar, which eliminates the defects on the hands when put into a sandwich such as margarine, and a method of manufacturing the same.

As described above, the gel food mainly composed of agar of the present invention produced a gel by the reaction of a gelling agent mixed with agar and sodium alginate and a poorly soluble calcium compound, but it was recorded in the mouth by body temperature as a gel made of agar alone. It has high palatability because it has a soft texture and excellent gel properties.

In addition, the gel food mainly composed of agar of the present invention removes the crumbs and crunching defects due to the algaic acid gels by adding agar to the alginate, and the gel is formed without cooling and maintains the characteristics of the agar gel alone. It has high quality and does not separate agar even after heat treatment, and has the proper gel strength, elasticity, storage safety and excellent texture. The utility is very high by producing gel foods mainly composed of agar with different dimensions.

Claims (2)

When a food product is prepared by mixing processed foods in a colloidal solution obtained by heating and dissolving a mixture of agar and sodium alginate, the gelling agent comprises 0.7-1.45% by weight of agar and 0.8% -1.45% by weight of sodium alginate. A method for producing a gel-based gel food, characterized in that a gel is formed by adding an inhibitor, a disintegrating agent and a coagulant, and adding a calcium sulfate of 0.1% to 0.3% by weight after hydration of the gelling agent proceeds. delete