JPH0817665B2 - Fruit drink jelly - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention has a fluidity containing finely pulverized products of citrus fruits such as pears, apples, peaches and oranges, fruits and vegetables such as melons and strawberries. It relates to jelly-like beverages, so-called drinkable fruit jellies.

[Conventional technology]

Various forms of jelly are being developed due to the diversification of consumer preferences. For example, JP-A-61-96961 discloses a gel that facilitates eating with a straw by using an extract obtained from red algae as a gelling agent and specifying the physical properties of a gelled food. Food products (jelly) are disclosed. Specifically, by defining the hardness of the jelly and the water separation rate in a specific range, it has a new appeal point that it can hold a certain shape like conventional gel-like foods and can be easily eaten with a straw. Jelly is provided. The publication discloses that various nutrients, dairy products such as milk and cream, pulp, fruit juice and eggs can be added to the gelled food.

However, to the above gel-like food, simply by adding a gizzard of fruits or shredded fruits or vegetables, it is difficult to melt the gel of the fruit raw material with respect to a gel that melts well in the mouth, and a rough texture is felt during eating, In addition, there was a problem that raw materials such as fruits were likely to settle in gelled foods.

[Problems to be Solved by the Invention]

Therefore, an object of the present invention is to provide a fruit drink jelly that has a good texture and does not cause the finely divided raw materials such as fruits to settle in a gelled food product and that the gel has fluidity so that it can be drunk. And

[Means for solving the problem]

INDUSTRIAL APPLICABILITY The present invention, when a large amount of fruits and / or vegetables refined to a specific particle size range is used, the finely divided raw materials of fruits and vegetables are wrapped with a gelling agent to form particles, and these are gelling agents. Are evenly dispersed in the thickened tissue formed by
A liquid food that does not settle down, has a texture and flavor similar to those of strained fruits or vegetables, is smooth and easy to drink, and was made based on the finding that the above problems can be efficiently solved. Is.

That is, the present invention is a finely divided product of fruits and / or vegetables, the finely divided product having a particle size in the range of 0.2 to 3.5 mm.
An extract containing 75% by weight and obtained from red algae 0.2 to
Provided is a fruit drink jelly characterized by being gelled by 1.6% by weight.

None of the fruits and / or vegetables used in the present invention,
Pear, apple, grapefruit, citrus fruits such as orange, peach, strawberry, melon, tomato, carrot and the like. These may be used alone or in combination of two or more. Of the above fruits and vegetables, pear, grapefruit and the like are preferable. The above fruits are raw as vegetables,
A raw material form such as frozen or canned product may be used.

In the present invention, the above-mentioned fruits and / or vegetables have a specific particle size,
That is, the raw material is pulverized to have a size of 0.2 mm to 3.5 mm, preferably 0.5 to 2.5 mm. The miniaturization can be easily carried out by cutting fruits and / or vegetables into small pieces with a cutter and finely pulverizing the pieces with a chopper, a back strainer or the like. The particle size is measured by suspending the finely divided raw material in water and passing it through a mesh. The gelled granules contained in the product can also be dissolved by heating in the same manner, washed and passed through a mesh to measure the particle size of the finely divided raw material contained in the granules. The reason for refining the raw material to be used in a specific particle size range in this way is to form the desired granules uniformly in the product and to smooth the texture of the granules. If it is less than mm, the use of certain gelling agents below does not form the desired semi-gelled granules in the product and gives a texture similar to that of fruit or vegetable back straining. Because I can't. On the other hand, if it exceeds 3.5 mm, it is difficult for the granular material to melt in the mouth and the texture of the product tends to vary. Needless to say, raw materials such as fruit gizzards, shredded fruits or vegetables, which have not been subjected to pulverization, do not form granular products having the desired properties and textures in the product due to the action with the gelling agent. .

In the present invention, the finely divided product is contained in the product in an amount of 5 to 75% by weight (hereinafter,
Abbreviated), preferably 10 to 50%. When the content of the finely divided product is less than 5%, the product does not have the same texture as that of the product obtained by straining fruits or vegetables, and it is difficult to impart the flavor of fruits or vegetables to the product. Meanwhile, 75%
If it exceeds, the particulate matter is not formed in the product, and the fluidity of the product and melting in the mouth tend to be poor.

In the present invention, a raw material containing the above-mentioned finely divided product is gelled by an extract obtained from red algae. The amount of said extract is 0.2-1.6% in the product, preferably 0.3-1.2%. That is
If it is less than 0.2%, the desired semi-gelled granules are not formed in the product, while if it exceeds 1.6%, the product itself tends to gel completely, and even if vibration treatment is added after gelation, the product will not be formed. Cannot get liquidity.

An extract obtained from red algae is disclosed in JP-A-61-19696.
The one disclosed in Japanese Patent Publication No. 1 is exemplified. In particular,
Examples thereof include carrageenan, agar and ferceran, and carrageenan is particularly preferable. Furthermore, a common thickener (gums = locust bean gum, xanthan gum, etc.) can be used in combination with the red alga extract. By doing so, the texture of the product and the heat resistance can be improved.

In the present invention, a sweetener such as water and / or sugar, a seasoning, a coloring agent, a flavor, etc. may be added to the above-mentioned raw material.

In this case, juice of fruits and / or vegetables can be used instead of water. By using these, it is possible to obtain a product that has the desired physical properties and fruitiness and that contains a high proportion of natural fruit / vegetable raw materials.

In the present invention, the above raw materials are gelled to obtain a product. In this case, for example, the raw materials are mixed, heated to 65 to 100 ° C for 1 second to 30 minutes, preferably 85 to 95 ° C for 5 seconds to 6 minutes, and then cooled to a low temperature (for example, 0 to 12 ° C). Then you can get fruit drink jelly.

In addition, a mixture (liquid substance) containing a material for finely crushing fruits and / or vegetables and an extract obtained from red algae is sterilized simultaneously with heating by, for example, a continuous sterilization system. By sterilizing the inside of the container by the heat, the container is filled with the heat after the sterilization while keeping the heat, and the container is held for a certain time after the filling. In a system containing a fruit raw material as in the present invention, for example, the temperature of the mixture to be filled is 65 ° C to less than 100 ° C,
It can be held for 1 to 10 minutes after filling.

At this time, in particular, the pH of the system containing the fruit raw material is adjusted to 3.5 to 4.5, and the heating (sterilization temperature) for gelation is set to 65 ° C or higher.
By setting the temperature to less than 100 ° C, it is possible to provide a product in which the texture of the particulate matter contained in the product is optimized and which can be distributed at room temperature. It is also possible to obtain a product that can be distributed at room temperature by performing aseptic filling by adjusting the pH of the system containing the fruit raw material to 4.5 or higher and heating (sterilization temperature) 120 to 145 ° C.

In the present invention, after heating the mixture of the raw materials as described above, in addition to the method of cooling, the extract obtained from the red algae is dissolved in advance by heating, and after adding the finely ground product and mixing, cooling. It is also possible to obtain a gel. In the above case, the finely ground product may be mixed and dispersed in a sugar solution or the like, and this may be added to the extract dissolved by heating. As the gelation method, any method other than the exemplified one can be adopted.

The water content of the gel formed as described above may be adjusted to 80% or more, preferably 85 to 95%. In other words, if the water content of the gel is below 80%,
The gel mass remains in the product, and the fluidity of the product deteriorates,
This is because melting in the mouth tends to be difficult.

The gel strength (hardness) of the above gel should be 1 to 80 g, preferably 3 to 30 g. That is, when the gel strength is less than 1 g, the physical properties are almost liquid, and it is difficult to obtain a preferable fluid gel in relation to the material for comminuted fruits. On the other hand, if the amount exceeds 80 g, a gel mass remains in the product even if vibration is applied to the product, and in this case also, it tends to be difficult to obtain a preferable fluid gel.

By setting the water content and gel strength of the gel within the above ranges, it is possible to obtain a product that exhibits a preferable fluid gel and is excellent in fruitiness and melting in the mouth. The hardness measurement is
The method is the same as that described in JP-A-61-196961. The hardness is the strength of a gel at a product temperature of 5 to 10 ° C. measured by the above method.

The product after cooling (jelly) is in the form of a fluid containing granules, but by vibrating the mixture after cooling, the granules are dispersed evenly to make the product more fluid. be able to. Vibration can be applied to the container by rotating the container on a rail conveyor or by using a vibrator or the like.

In addition, when the raw material is heated and gelled, and then dispersed by vibration, in order to improve the dispersion, the gel is filled in a bottle-shaped container leaving a head space of 2% or more of the volume of the container. desirable. The desired fluidity can be obtained by stirring or crushing the cooled mixture.

〔The invention's effect〕

ADVANTAGE OF THE INVENTION According to this invention, the fluid drink fruit jelly comprised by the granular material which carried out the semi-gelation of the finely divided raw material of fruit and / or vegetable by the action of a gelling agent, and wrapped it. The granulate achieves a smooth texture similar to that of fruits or vegetables lined. Further, since the granular materials are semi-gelled and they are not bound and gelled with each other, the drinking jelly becomes a smooth fluid state, and the texture, the melting in the mouth and the smoothness of the throat are very smooth. Also, the granular material does not settle in the drinking jelly, and the drinking jelly has excellent stability.

 Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 The following mixture was prepared by changing the compounding amount of the finely ground raw material without western ingredients. The pH was adjusted to 3.8.

Composition Fine grain size (1.2 mm) of finely ground raw material without western content (shown in Table 1) (obtained by chopping Western pear with a cutter and finely pulverizing with a back strainer) Carrageenan 0.6% glucose fructose corn syrup 7 % Citric acid 0.15% Add 8% to the above mixture by adding water to the above ingredients.
After heating to 5 ° C., the mixture was kept for 3 minutes, poured into a heat-resistant bottle container having a capacity of 180 cc, and then sealed. This was cooled to 5 ° C. to obtain a gelled fruit drink jelly. The characteristics of the obtained drink are shown in Table 1.

In the table, the particle size, physical properties, texture and gel strength were determined by the following methods (the same applies to the following examples).

Grain size of raw material for finely crushing fruits Western pear was cut into small pieces with a cutter and finely crushed with a back strainer. Therefore, the size of the mesh of the back strainer (the length of one side of the holes in the mesh) was expressed.

Evaluation of Physical Properties and Texture After heating the raw material, the gelled fruit drink obtained by cooling to 5 ° C. was shaken lightly and then subjected to sensory evaluation of physical properties and texture.

Gel Strength The strength of the gel after cooling (before shaking) (the temperature of the gel was about 5 ° C.) was measured by the same method as the “hardness” in the prior application (Japanese Patent Application Laid-Open No. 61-9961).

Moisture content 10 g of the product after cooling and shaking is placed in an evaporation dish and stored under atmospheric pressure at 105
Water was measured by drying at 16 ° C for 16 hours.

Example 2 A mixture was prepared in the same manner as in Example 1 except that the grain size of the fruit was changed, and the performance was evaluated in the same manner as in Example 1. Table 2 shows the results.

Example 3 A mixture was prepared in the same manner as in Example 1 except that the finely divided particle size of the fruit was 1.2 mm, the content was 40%, and the amount of the red alga extract was changed, and the performance was evaluated. The results are shown in Table-3.

Example 4 A fruit drink jelly was produced in the same manner as in Example 1 except for the conditions shown in Table 4. The results are shown in Table-4. pH
Was adjusted by changing the addition amounts of citric acid and sodium citrate.

From the results in Table 4, it can be seen that excellent properties can be obtained by adjusting the pH of jelly to 3.5 to 4.5.

Example 5 Orange pulverized raw material (particle size 2.5 mm) 25 parts by weight (obtained by chopping orange segments with a cutter and pulverizing with a back strainer) 5 times concentrated orange juice 15 parts by weight carrageenan 0.4 parts by weight Part Perfume 0.1 part by weight Water 59.5 parts by weight The above mixture is heated at 85 ° C and kept for 3 minutes, and the volume is 180c.
After pouring 160 cc into the bottle container of c, it was sealed. This was cooled to 5 ° C. to obtain a gelled fruit drink jelly. The resulting drink jelly has a texture and flavor similar to that of orange-strained granular material when shaken gently, and has a rich fruitiness, smoothness, and easy-to-drink flow. It was a shape.

Example 6 Carrot crushed raw material (particle size 1.5 mm) 20 parts by weight (obtained by boiling diced carrot for 10 minutes and then crushed with a back strainer) 5 times concentrated orange juice 4 parts by weight 5 Double concentrated grapefruit juice 2 parts by weight Carrageenan 0.45 parts by weight Liquid sugar 9 parts by weight Fragrance 0.1 parts by weight Citric acid 0.15 parts by weight Water 64.3 parts by weight The above mixture is heated to 85 ° C and held for 3 minutes, and the capacity is 180cc.
160 cc was added to the bottle container and then sealed. This was cooled to 5 ° C. to obtain a gelled drink jelly. The obtained drink jelly, when shaken lightly and then drunk,
It was a smooth, easy-to-drink liquid that had a solid texture and a unique flavor in which the flavors of vegetables and fruits were mixed.

Example 7 35 parts by weight of melon finely divided raw material (particle size: 2 mm) (obtained by chopping melon with a cutter and pulverizing with a back strainer) Carrageenan 0.3 parts by weight Liquid sugar 8 parts by weight Perfume 0.1 part by weight Citric acid 0.27 parts by weight Water 56.33 parts by weight The above mixture was treated with a continuous sterilization system at 1.7 ° C at 1.7 ° C.
After heating for a minute, this was sent to the filling tank of the system and cooled to room temperature to gel. The gel was stirred by the stirrer of the filling tank to make the granules evenly dispersed, and aseptically filled in a bag having a volume of 10 liters and sealed to obtain a fruit drink jelly. The obtained drink had a texture and flavor similar to that of the melon-lined one when it was drunk, and had a rich fruitiness and a smooth, easy-to-drink liquid form. It was

Claims (2)

[Claims] 1. A crushed product of fruits and / or vegetables,
Fruit drink jelly, characterized in that it contains 5 to 75% by weight of a finely divided product having a particle size in the range of 0.2 to 3.5 mm and is gelled by 0.2 to 1.6% by weight of an extract obtained from red algae. 2. The jelly according to claim 1, wherein the formed gel satisfies the conditions of (a) water content of 80% or more and (b) gel strength of 1 to 80 g.