JPH074179B2 - Rice cake jelly - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Use) The present invention relates to a rice cake-like jelly containing konjak jelly.

The jelly produced by mixing konjak jelly in the jelly raw material gives a rice cake-like texture.

The mochi-like jelly of the present invention is expected to be prized as a new Western confectionery in which the texture of Japanese-style mochi is incorporated into the Western-style jelly.

(Prior Art and Problems) Generally, jelly is manufactured by mixing and heating water, acidulant, sugar, flavor, etc. in a gelling agent such as gelatin, carrageenan, agar, etc., and cooling and molding.

The jelly obtained here had only a so-called jelly texture, and could not give a mochi-like texture like kuzumochi or warabi mochi.

In addition, starch-based confectioneries such as kuzumochi and warabi mochi easily age when they are refrigerated and cannot be eaten.

Conventionally, waste cakes and warabi rice cakes that do not easily age even when refrigerated have been added oxygen to delay their aging, but in this case too, when stored refrigerated for a long time, they age and become hard.

(Means for Solving Problems) The inventors of the present invention have conducted extensive studies for the purpose of producing a jelly having a rice cake-like texture, a litter cake that does not harden even when refrigerated, and a warabi-mochi-like jelly. I knew that by mixing konjac jelly into a jelly, a jelly with a mochi-like texture could be obtained.

The mochi-like jelly obtained by mixing konjak jelly into the jelly raw material of the present invention is a beautiful mochi-like jelly product with a transparent feeling, or an opaque kuzumochi-like product or a warabi-mochi-like product by adding a small amount of starch or milk powder. can do.

Since the rice cake-like jelly of the present invention does not become hard even when refrigerated, it can be refrigerated for a long period of time.

In the konjak jelly used in the present invention, water is added to konjak powder to swell and dissolve it, and then basic amino acid, basic salts or a mixture of both are added and mixed; or basic amino acid, basic salts or a mixture of both are added in advance. The mixed water is added to the konjak flour; or the konjak flour is premixed with the basic amino acid, the basic salt or a mixture of both, and then water is added to the mixture and the swelled and dissolved one is heated and rapidly cooled. , Must be konjak jelly that stopped the reaction before gelation was completed.

The konjak powder used here is konjak potato, dried and crushed konjak potato, or refined one,
Either can be used.

The basic amino acid to be used usually includes arginine, histidine, lysine, citrulline, ornithine, etc., alone or in combination. Particularly preferred is arginine or lysine.

The amount of basic amino acid used is 1.25 to konjac flour
20% by weight is good.

By using a basic amino acid, it is possible to take advantage of the fact that the basic amino acid has a high pH buffering property and is stable.
pH is obtained, and jelly with stable quality is obtained,
It is possible to obtain the advantage that konjak jelly that is alkaline but has no alkaline taste and has a good taste can be obtained.

As the basic substance, sodium citrate is usually used,
Organic acid salts such as sodium tartrate, sodium malate, sodium acetate, sodium lactate and sodium succinate, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate, 2-3 sodium phosphate,
Phosphates such as potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate and 2-3 potassium phosphate, and carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate, calcium carbonate and magnesium carbonate, and potassium sulfate and sulfuric acid. Sulfates such as sodium, calcium sulfate and magnesium sulfate, and sodium hydroxide, potassium hydroxide and the like, either alone or in combination, are included. As in these examples, any basic food grade salts can be used as the basic salts of the present invention.

In addition, in order to have a buffer effect, each acid or acid salt may be combined and used in a combination where the pH finally becomes alkaline. In that case, as the acid or basic salt, citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid, monosodium phosphate, 1 potassium malate, or the like is used. The amount used is 0.01-20% by weight based on konjac flour
Good to use.

By using basic amino acids and basic salts in combination,
Although the basic amino acid has a high pH buffering property and a stable pH can be obtained, it is difficult to set the pH value arbitrarily and the pH buffering property of the basic salt is low, but the pH can be arbitrarily adjusted by selecting the substance. It was possible to manufacture a uniform konjak jelly by facilitating the setting of pH, facilitating the pH setting, suppressing the fluctuation of pH depending on the raw material and water used.

The konjak jelly used in the present invention is different from the so-called konjak paste obtained by swelling konjak powder with water. It is also different from konjac gel obtained by adding an alkali and heating. This konjac jelly has an intermediate property between the two.

Therefore, this konjak jelly has an appropriate viscosity and hardness, and is used as it is or after diluted with water to be contained in the jelly raw material of the present invention.

Next, a method for producing konjac jelly will be described. First, 20 to 100 times water is added to konjak flour to swell and dissolve. Add the basic amino acid, basic salt, or a mixture of both, of this konjak paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both are mixed and dissolved in 20 to 100 times as much water as konjak flour, and the konjak flour is swollen and dissolved with this solution. Further, as an alternative method, konjak flour is pre-mixed with a basic amino acid, a basic salt, or a mixture of both, and then 20-100 times the water of konjak flour is added and mixed to swell and dissolve; ,
After heating under alkaline conditions, the target konjak jelly is obtained by rapid cooling.

The heating temperature and time are adjusted according to the concentration of salt used, pH, and the desired physical properties of konjac jelly. If the pH of konjac paste is high, the heating time is short, and if the pH is low, the heating time is long.

This konjak jelly needs to be heated under alkaline conditions, and the pH of the konjak jelly obtained after cooling is 8.0-1.
PH to be in the range of 0.5, preferably 8.2-10.0
It is desirable to adjust and heat.

Also, the heating temperature in this case is 60 to 95 ° C, and the heating time is 5 to 5.
A combination of conditions of 210 minutes is selected.

The preferred combination of pH, temperature and time is that the konjak jelly obtained after cooling has a pH of 8.0 to 10.5, preferably p.
It is preferable to select H so that it falls within the range of 8.2 to 10.0, and therefore it is desirable to determine the optimum combination conditions thereof by preliminary experiments.

This heating is finished before the konjac paste gels.
If it exceeds the proper heating conditions, the konjak paste becomes a gel and loses the compatibility with other components, which is a characteristic of the konjak jelly of the present invention. Further, if the heating conditions are low, the gelation ability by reheating cannot be obtained, and the paste is in the pasty form forever, and the food material is the same as that obtained by swelling konjac paste in water.

After heating, it is necessary to cool rapidly to stop the reaction, and if this operation is omitted, the konjak paste will turn into a gel.

In the present invention, konjak jelly is added to the jelly raw material, mixed well, heated, filled in a container, cooled and molded, and then cut to obtain a mochi-like jelly.

Jelly raw materials include base materials such as gelatin, carrageenan and agar, and acidulants, sugars, flavors, pigments, etc., to which water is added and mixed, then konjac jelly is added and mixed, heated and melted, and cooled. If you mold it, you can get mochi-like jelly, and in order to give it the feeling of kuzumochi or warabi mochi,
A milky white mochi-like jelly can be obtained by adding a small amount of starch, milk powder or the like to the jelly raw material and konjac jelly.

The konjak jelly is preferably mixed by dissolving the jelly raw material in water and then adding and mixing.

The amount of konjak jelly added is 1 to 200 parts by weight, preferably 10 to 160 parts by weight, and more preferably 50 to 120 parts by weight, based on 100 parts by weight of the aqueous solution in which the jelly raw material is dissolved.

Next, test examples and examples of the present invention will be shown.

Test Example 0.2% sodium carbonate solution 1 was added to 16 g of konjak flour, and after swelling, the mixture was placed in a container made of synthetic resin, heated at 80 ° C. for 15 minutes and cooled to obtain konjak jelly. The konjac jelly and the carrageenan solution were mixed, heated to 80 ° C., and cooled to gel.

The difference in gel depending on the mixing ratio of carrageenan and konjac jelly at that time is shown in the table. For comparison, 16 g of konjak paste was also swelled by adding water to the konjak paste.

Example 1 12 g of carrageenan (Sanei Chemical Co., Ltd. JG-100) was powder mixed with 150 g of sugar, dispersed in 500 ml of water, and dissolved by heating. To 16 g of konjak flour, add 1000 ml of 0.2% sodium carbonate solution, swell with stirring, and leave at room temperature for 2 hours, then put in a bag made of synthetic resin and heated and cooled at 80 ℃ for 15 minutes.
After adding 0 g and mixing well, the mixture was heated to 80 ° C., filled in a synthetic resin container and then cooled to gel. This was a jelly that had a soft texture and had a texture without stickiness.

Example 2 15 g of carrageenan (Sanei Kagaku JG-100) was mixed with 150 g of sugar and 10 g of potato starch in a powder mixture, dispersed in 500 ml of water and dissolved by heating. The same konjak jelly as used in Example 1 (500 g) was added and mixed well, heated to 80 ° C., filled in a synthetic resin container, and cooled to gel. This was a jelly that had a soft, mouth-feeling texture and had a starchy flavor with a warabi-mochi style. No change in the physical properties of this product due to aging of starch was observed even when refrigerated.

Claims (1)

[Claims] 1. Water is added to konjak flour to swell and dissolve it, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance. Water is added to konjak flour; or konjak flour is pre-mixed with basic amino acid, basic salts or a mixture of both, then water is added to the mixture and swelled and dissolved, heated, rapidly cooled, gel A mochi-like jelly made from konjak jelly whose reaction has been stopped before it has been completely mixed, and this konjak jelly has been mixed into the jelly raw material.