JPH012541A - Set for soda jelly - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention enables the easy production of pectin soda jelly that has the refreshing taste characteristic of carbonic acid and a fashionable appearance with uniformly dispersed air bubbles. Concerning a set for pectin soda jelly that can be used.

[Conventional technology]

Among the variations of jelly, there has been an invention known as carbonated jelly.

However, most of them are heated to dissolve the gelling agent or to sterilize the product after condensing the carbon dioxide gas, so even though they contain carbon dioxide gas, they only have that taste and are not absorbed into the gel. It is not possible to find a jelly that retains uniform air bubbles. In other words, even if a carbon dioxide-containing aqueous solution is mixed into a product and sealed in a pressure-resistant container, the product becomes a fluid sol by heating and can retain carbon dioxide or air bubbles within it. However, it separates from the sol.

As another example, an aqueous gelatin solution is mixed with an aqueous carbon dioxide solution, quickly filled into a pressure container, and then sealed. There is an example of heating the sol to a gel state and shaking the container to create foam, but in this case, it is necessary to adjust the filling amount as a condition for foaming. be. In other words, whether the filling amount is large or small, mixing of the contents is insufficient and foaming does not occur. In fact, there is no example of a structure in the container suitable for foaming, and no mention is made of the uniformity of the bubbles. Above all, in this case, the most difficult point is that the temperature range in which the sol transitions to gel is not clearly pointed out, and it can be said that capturing the timing of the transition from sol to gel is extremely difficult at the factory production level. .

That is, although foaming is possible in a sol state, it is difficult to retain the bubbles, and foaming is difficult in a gel state. Furthermore, since the gelling agent used in this example is gelatin, if the gelled contents are physically destroyed, the gel cannot be restored again.

[Problem that the invention seeks to solve]

As described above, with the conventional techniques, it is not possible to obtain a jelly that has a carbonic acid taste and has uniformly sized air bubbles evenly dispersed within the jelly.

In addition, the above-mentioned conventional technology was proposed on the premise that it would be commercialized using factory equipment, and the jelly having the above-mentioned characteristics could be easily made at home or in a coffee shop. has not been proposed or commercialized.

In view of the above circumstances, it is an object of the present invention to provide a jelly set that can make jelly having the above characteristics simply by mixing and stirring solutions in separate containers at a constant ratio. It is something.

[Means for solving problems]

In order to achieve the above object, the present invention includes liquid A, which is an aqueous solution containing calcium ions, liquid B, which is an aqueous rhohmethoxyl pectin solution, and liquid C, which is an aqueous carbonic acid solution, without mixing the liquids A and B. C liquid alone or A liquid,
This is a set for soda jelly, which is prepared by mixing it with either or both of the B liquids and filling them individually into containers.

The present invention will be explained in detail below.

Calcium ions in solution A form a gel by cross-linking with rhomethoxyl pectin in solution B, but
This gel formation must be carried out only when the soda jelly of the present invention is used. Therefore, it is necessary to fill separate containers with liquid A and liquid B without mixing them.

In addition, liquid C gives the finished soda jelly a unique carbonic acid flavor and works to maintain uniform air bubbles dispersed in the jelly by foaming carbon dioxide gas, and this foaming is performed at the same time as the formation of the gel. It will be done. Therefore, liquid C may be filled alone in a container, or may be mixed with either liquid A or liquid B and filled in a container. A liquid,
B liquid.

By individually filling containers with liquid C as described above, the following seven combinations of soda jelly sets can be made. Note that liquid A, liquid B, and liquid C are respectively A, B, and C.
It is abbreviated as

(1) (A), (B), (C) (2) (A+C), (B) (3) (A), (B+c) (4) (A+C), (B+C) (5) (A+C) , (B), (C) (6)
(A), (B+C), (C) (7) (A+C), (
B+C), (C) The case of (2) above, which is a preferred embodiment of the present invention, will be described below.

Note that a solution in which liquid A and liquid C are mixed is called a first liquid, and liquid B is called a second liquid. In this case, the mixing ratio of the first liquid and the second liquid is equal.

The calcium ions contained in the first liquid of the present invention are referred to as rhomethoxyl pectin (hereinafter referred to as LM pectin) in the second liquid.
It is a component for forming a gel by cross-linking between
It is preferably within a range of approximately gχ. If it is less than 50%, the number of calcium crosslinks between LM pectin molecules is small, and as a result, the gel strength of the jelly formed by mixing with liquid B becomes weak. On the other hand, if it is more than 150 mg%, the gel becomes brittle, so it is not suitable. Next, it is preferable that the first liquid contains 2.0 to 5.0 volumes of carbon dioxide gas. If it is less than 2 volumes, the refreshing feeling will be poor, and if it is more than 5 volumes, it will be too stimulating.

Also, from the viewpoint of microbial preservation, it is preferable that the volume of the jelly is 0.5 or more in the finished jelly.

In addition, regarding the pH value of the first liquid, if the pH is lower than 4.5, the gel formed by mixing the second liquid becomes brittle;
．． If the pH is higher than 5, the gel becomes soft.The pH is 4.5 to 5.
．． A range of about 5 is appropriate.

It is preferable to add sugars such as sugar, glucose, liquid sugar, honey, starch syrup, etc. to the first liquid so that the sugar content is about 5 to 15, since this makes it possible to obtain a jelly of appropriate hardness.

Next, the content of LM pectin in the second liquid is 1% (
If it is less than 3% (W/W), the gel formed by mixing the first liquid will be too soft, and if it is more than 3% (W/W), the gel will be too hard, so 1 to 3% (W/W) It is appropriate that the amount is within a certain range.

In addition, regarding the pH value of the second liquid, if the pH is lower than 3.5, the gel state of the jelly formed is brittle and syneresis occurs,
．． If it is higher than 5, it will be too soft, so the pH should be 3.5 to 4.
．． It is preferably within a range of about 5.

It is preferable to add IPi such as sugar, glucose, liquid sugar, honey, starch syrup, etc. to the second liquid so that the sugar content is about 25 to 35, since this makes it possible to obtain a jelly of appropriate hardness.

The container to be filled with the first liquid can be appropriately used, such as a glass bottle, a plastic bottle, or a metal can, as long as it can withstand a pressure of about (1) kg/cm.

The container filled with the second liquid does not need to be a pressure-resistant container, so any container that can be sealed can be used as appropriate.

Next, a method for manufacturing the first liquid container of the present invention will be explained.

First, a calcium salt used for food or medicine, such as calcium lactate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium ascorbate, or calcium chloride, is added as appropriate. The amount of addition should be such that about 50 to 150 mg x of calcium ions are dissolved in the aqueous solution. 50%
If it is less, the number of calcium binding bridges between the LM pectin molecules of the second liquid will be small, and the gel strength formed by mixing the second WL will be weakened. Moreover, if it exceeds 150 mg%, the gel will become brittle, which is not appropriate. Also, the sugar content is 5~
Il! so that it is about 15! Adjust by adding n. In addition, the pH can be adjusted to 6.5-6.5 using sodium salts of various organic acids.
Adjust to 7.5.

Next, the mixture is sterilized at 95°C using a plate heat exchanger, cooled and carbonated, and then filled into pressure-resistant containers such as bottles and cans. At this time, the gas pressure is 1 to 4 kg at 15℃.
/ Adjust the carbonation so that it is about ct4. The final pH of the first solution settles in the range of 4.5 to 5.5.

Next, a method for manufacturing the second liquid container will be explained.

LM (Rhomethoxyl) with calcium gelling ability
Add pectin to 1% (-) to 3% (-8), and add supplementary gelatin, agar, carrageenan, 8M pectin, xanthan gum, gup gum, etc. as necessary.
Add tamarind gum, farcellan, etc. and dissolve by heating. Sugar, glucose, or sugar so that the sugar content of this pectin aqueous solution is 25 to 35? f1. Adjust using vM, honey, starch syrup, and other I%iM. In addition, acidulants such as citric acid, acetic acid, lactic acid, other organic acids and sodium salts of the organic acids, such as sodium citrate,
p using sodium lactate ζ sodium acetate, etc.
The amount added is determined so that H is 3.5 to 4.5. Of course, it will be affected by the content of fruit juice, so this must be taken into consideration when making adjustments.

After adjusting the sugar content and pH, use a plate heat exchanger to
After sterilizing at 5°C, fill and seal containers such as bottles and cans.

Next, experimental examples of the present invention will be shown.

Experimental Example 1 Table 1 shows the results of measuring the size and dispersion of bubbles due to differences in overrun values.

Measurement method) After taking a photo of the jelly containing air bubbles from the top,
After adjusting the size to the actual size, measure the diameter with a caliper. (1) Size and average of 0 pieces. The variation was expressed as δ (n=(1)0).

Sample) The sample was manufactured according to Example 1.
℃, and after 24 hours, the bubbles were taken as the product temperature (1) ℃,
photo shoot.

Gela instead of pectin as a control An example using chin. In this case gelatin After mixing the solution with carbonated water and sealing it, sterilize it. Cool the bacteria and immediately after the gelatin gels. I shook it in front of me.

From the above results, in the product of the present invention, as the overrun value increases, the size of the bubbles becomes smaller (and the variation (δ)
It can be seen that although the bubble size is small, the bubble size in the control product is too large and the variation is large.

Experimental Example 2 The results of investigating the relationship between sugar content and the state of the gel obtained are as follows.
As shown in Table and Table 3.

First liquid composition in this case (calcium 70mgχ, sugar content (1).pH 5.0)
(Margin below this page) Second liquid composition in this case (pectin 1.8χ (W/W), tji degree 30.p
H4, 2) From the results in Tables 2 and 3 above, it can be seen that the gel state is good when the sugar content of the LM pectin aqueous solution is 25 to 35. In addition, in the case of carbonated aqueous solution containing calcium, the sugar content is 5.
It can be seen that the gel obtained with a score of 15 is in good condition.

Experimental Example 3 Tables 5 and 6 show the results of an experiment on the relationship between pH and the state of the gel obtained.

In this case, the first liquid composition (force/L/, > ram 70 air %, P' degree (1
), pH 5, 0) Second liquid composition in this case (pectin 1.8χ (W/W), tJi degree 30.p
H4, 2) From the results in Tables 5 and 6, it can be seen that the gel obtained is in good condition when the pH of the pectin aqueous solution is 3.5 to 4.5. In addition, p of carbonated aqueous solution containing calcium
It can be seen that the gel is in good condition when H is 4.5 to 5.5.

Experimental Example 4 Table 7 shows the results of investigating the relationship between the calcium concentration of the first solution and the state of the gel.

Second liquid composition in this case.

(Pectin 1.8χ (W/W), tJN degree 30.p
H4, 2) From the results in Table 7, the calcium concentration is 50-1
It can be seen that the gel obtained at about 20 mg/% is in good condition.

Experimental Example 5 Table 8 shows the results of an experiment on the relationship between gel strength and bubble retention.

Table 8 Gel strength and bubble retention (Gel strength) Rheometer with adapter for measuring jelly strength
Measured by.

Measured at product temperature (1)°C.

test sample) Gel by changing the pectin content of the second solution Measure strength.

The composition of the first liquid is sugar content (1). Calcium 70%,
The pH was set to 5.2 and the gas volume was set to 3.

From the results in Table 8, it can be seen that when the gel strength is about 7 g/cal or more, the bubble retention ability is good.

Experimental Example 6 Table 9 shows the results of investigating the relationship between the amount of carbon dioxide gas injected and the taste.

Table 9: Relationship between the amount of carbon dioxide gas injected into the finished product and the taste Second liquid composition in this case.

(Pectin 1.8χ (W/W), GIH4,2,81
degree 30) The first liquid is degassed and adjusted so that the gas volume of the finished product is 0.5 to 2 volumes (calcium 70%, sugar content (1)) Note) Gas volume (gas volume)... ...The quotient obtained by converting the amount of carbon dioxide contained in the food into the volume it should occupy at 15.5°C and 1 atm, divided by the volume of the food. By the way, 15.5℃, 1
The amount of carbon dioxide dissolved in saturated water at atmospheric pressure is 1 volume.

From the results in Table 9, the amount of carbon dioxide gas injected (gas volume) is 0.5
It can be seen that the range of 1.5 to 1.5 is preferable in terms of taste.

Next, how to use the product of the present invention will be explained.

Place both the container containing the first liquid and the container containing the second liquid in a refrigerator, etc., and cool them sufficiently so that the liquid temperature is about 5 to 25°C. Pour the first and second liquids in each container into a suitable container such as a glass at a certain ratio, mix evenly, and let stand for a while.
Fine bubbles of carbon dioxide gas are incorporated to create soft jelly with a refreshing taste and a fashionable appearance.

In addition, after mixing the first and second liquids, put them in a sealed container and store them in a refrigerator at a temperature below 20°C.
It becomes a gel-like jelly.

Examples of the present invention will be described below.

Example 1 Sand $! (1) Dissolve 0 kg of calcium lactate in water, and add and mix 6 kg of calcium lactate, which has been previously warmed and dissolved in water. Add 25 kg of 50% sodium lactate, a small amount of fragrance, and water (1)00j! Carbonate after cooling. The first liquid obtained in this manner is filled into a pressure-resistant glass pin addressed to 300-mm and sealed.
A liquid container was obtained.

Next, 11,300 kg of sand was sprinkled with 20 kg of LM pectin, and dissolved and dispersed in 5,001 kg of water. Strawberry juice (1) 0
kg of citric acid 92 kg % sodium citrate 2
Dissolve kg and add to the above mixture. After Q, a small amount of natural coloring and fragrance are added and mixed, water is added to make (1)001, and after sterilization at 95°C, it is cooled to 20°C. The thus obtained second liquid was filled in a rattling glass bottle with a capacity of 300 +nf and sealed to obtain a container containing the second liquid.

After cooling the first liquid container and the second liquid container obtained above in the refrigerator for 4 hours, take them out and pour equal amounts of both liquids in each container into a glass and stir gently. After leaving it for about 30 seconds, a soft jelly with a carbonic acid flavor and a beautiful appearance with uniformly dispersed bubbles was produced. In addition, when the soft jelly obtained as described above was immediately placed in a sealable container and stored in the refrigerator for 24 hours, it had a gel-like, refreshing taste unique to carbonic acid, and a beautiful appearance with uniformly dispersed bubbles. A jelly with the following properties was obtained.

〔Effect of the invention〕

As mentioned above, the product of the present invention is a set consisting of containers each filled with a predetermined aqueous solution, and by simply mixing and stirring the aqueous solutions in each container at a fixed ratio, you can enjoy the refreshing taste unique to carbonic acid. A jelly with a beautiful appearance in which fine air bubbles are evenly distributed can be easily made.

Patent applicant: Nakano Suten Co., Ltd. Agent Patent Attorney Yusuke Hiraki

Claims (3)

[Claims] (1) Liquid A, which is an aqueous solution containing calcium ions, liquid B, which is an aqueous solution containing rhomethoxyl pectin, and liquid C, which is an aqueous solution containing carbonate, are prepared.Liquid A and B do not coexist, and liquid C is used alone, or liquid A, A set for soda jelly that is mixed with either or both of the B liquids and filled individually into containers. (2) A container filled with a mixture of liquids A and C, and
2. The set for soda jelly according to item 1, comprising a container filled with a liquid. (3) Solution B contains 1-3% rhomethoxyl pectin (W/
W) The set for soda jelly according to any one of Items 1 and 2.