JPH01240155A - Gelatinous substance and production thereof - Google Patents

Abstract

PURPOSE:To produce a mousse-like gelatinous material having no paste feeling at all, standing long-term preservation by sterilization, by using both a thixotropical gelatinous material comprising low methoxyl pectin as a raw material and an alginic acid. CONSTITUTION:In producing a thixotropical gelatinous material by using low methoxyl pectin as a main raw material by a conventional procedure, >=0.01wt. alginic acid or alginate such as sodium alginate or potassium alginate is added to the gelatinous material.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a chikuntrovir cargel-like product made using rhomethoxyl pectin that has the following properties:
The present invention also relates to a mousse-like gel-like material that is sterilized and can withstand long-term storage, and a method for producing the same.

As is well known, rhomethoxyl pectin is known to react with calcium ions to form a gel. Even if you crush the gel, if you leave it as it is,
11tfi has the property of restoring to the original gel.
It is. However, the disadvantages of this gel are that it has a sticky texture that makes it feel sticky when eaten, and even if you try to sterilize it at a low pH and store it for a long time, it deteriorates orally and loses its commercial value. . This pasty feeling cannot be solved by adjusting the concentration of calcium ion. Of course, the texture and oral resistance can be solved by using it in combination with other gelling agents such as carrageenan, but these If these products are used in combination with dairy products, the thixotropic properties will be lost.For this reason, most products currently on the market are mousse-like jellies made by combining dairy products, which have a relatively low resistance even with this texture. And the distribution is also chilled distribution.

As a result of intensive research, the present invention has developed a thixotropic gel-like material made of rhomethoxyl pectin to eliminate the sticky feeling and make it durable for long-term storage. We have found that this object can be achieved, and the thixotropic gel made of Marilo methoxyl pectin, which has been completed in the present invention, can be used not only in combination with conventional dairy products, but also in fruit-type products that do not use milk. Since it is now possible to produce products with a soft texture and can be distributed at room temperature, the uses of rhomethoxyl pectin will expand dramatically, and it will greatly contribute to the diversification and sophistication of dietary habits.

To explain the present invention in more detail, as is known, pectin is classified into high methoxyl pectin (high methoxyl pectin) and low methoxyl pectin (low methoxyl pectin) according to its degree of esterification, and generally, the degree of esterification is 50. % or less, it is considered to be rhomethoxyl pectin. These two types of properties are very different from each other. High methoxyl pectin has a high sugar content and forms a gel in acid solutions, so it is used for making jams and sweets. Low methoxyl pectin can form a gel in the presence of divalent cations (preferably calcium) with or without acids in low sugar content or sugar-free solutions, so most products use milk. The pectin used in this is rhomethoxyl pectin, and if you make a mousse-like fruit jelly using this pectin and calcium ions, you can eliminate the sticky feeling no matter how you adjust the concentration of calcium ions. Even if you have to endure the texture of Yoshinbako,
If this is sterilized and stored in order to be distributed at room temperature, the pectin will decompose over time and syneresis will become significant, which has the fatal disadvantage that the upper layer will eventually become water and the lower layer will become jelly. ing. Alginic acids are polymeric mannuronic acids with free carboxyl groups contained in brown algae, and their aqueous solutions have emulsifying properties, and they react with metal ions of <2f- or higher, excluding Mg and Hg, and are heat resistant. Because it has the property of forming a certain insoluble gel, it is used in various ways in the food industry.

- Even with a calcium ion concentration that forms a thixotropic gel with rhomethoxyl pectin,
When this is added to an aqueous solution of alginic acid, an insoluble gel of alginic acid is immediately formed, and the gel system and the water system are separated. Even if it encounters calcium ions, it does not react immediately and is uniformly compatible with and dissolved in pectin, and when it is cooled and gelled, it removes the sticky feeling of pectin gel, improves acid resistance, and improves its acid resistance. It was found that a stable gel could be produced even during daylight hours without losing its thixotropic properties.

Experiments and examples are shown below.

[Actual @ 1] Test of the effect of improving the sticky feeling A mousse-like gel was made with the following formulation, and the limit of the amount of alginic acids added to eliminate the sticky feeling was tested.

Compound Judgment Criteria: No sticky feeling on the knee ± Slightly sticky feeling + Sticky feeling [Experiment 2] Oral quality deterioration test A mousse-like gel was made with the following formulation, filled into a 60 cc cup, sterilized at 85°C for 15 minutes, and 37 It was stored in an incubator at ℃ and examined for changes in condition orally.

Blend A: Low methoxyl pectin 1.0 1.0 Calcium lactate 0.03 0.03 Sand 11
20.0 20.0 Sodium citrate 0.1 0.1 Citric acid
0.2 0.2 Alginic acids
0.01 water
78.67 78.66 total
100.0OX 100.00! Example: Raw methoxyl pectin (Pectin LMSN325 manufactured by Unipectin Co., Ltd.) Log, alginic acid (Alginic Acid G#2 - manufactured by Fujikaji Kogyo) 05 g, sugar 30 g, sodium citrate 1 g, and calcium lactate 0.5 g were mixed in powder form. It was dispersed in 780 g of water. Heat this in a pot at 80℃ to dissolve it, 170g sugar, 60g 1/3 apple juice.
, Quen Ilr! 2g of apple mousse jelly was added and the weight was corrected by adding 2g of apple mousse jelly. This was filled into a 60 cc cup and sterilized at 85° C. for 15 minutes. This product was stored in a thermostat at 37°C for one month.
The appearance and texture were normal.

Claims (2)

[Claims] (1) A thixotropic gel made by combining rhomethoxyl pectin with alginic acids. (2) The thixotropic gel according to claim 1, wherein the amount of alginic acids used in combination with the thixotropic gel made of rhomethoxyl pectin is 0.01% by weight or more based on the gel. .