JPH0975016A - Encased cut devil's-tongue paste gel containing aqueous solution and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem of bonding of gel to gel due to breakage of the network structure of gel and squeezing out of modified mannan caused by cutting devil's-tongue paste gel formed from devil's tongue mannan and a high-molecular polysaccharides forming a gel by reaction with the devil's- tongue gel by packing the cut gel into a vessel and sealing the vessel. SOLUTION: In a mixed system of a solid and solution prepared so as to contain <=95wt.% of a cut material of gel formed from a devil's-tongue mannan and high-molecular polysaccharides forming a gel by reaction with devil's-tongue mannan and >=5wt.% water content, the system containing the cut gel is packed into a vessel so that a soluble solid content is 10wt.% to 40wt.% and calcium ion or/and aluminum ion content is >=0.0005wt.% and pH is <=5.5.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a container-cut konjac gel in which cut konjac gels do not adhere to each other, that is, an aqueous solution is interposed between the cut konjac gels, and a method for producing the same.

[0002]

2. Description of the Related Art As shown in JP-B-3-031425, JP-A-62-254 and JP-A-62-14751, konjac mannan is used in combination with carrageenan or a high molecular polysaccharide such as xanthan gum. It is thus known to form gels with a unique texture.

However, this gel is disclosed in JP-A-62-254,
As shown in JP-A-62-14751, since it has such a strong adhesive force that it can be used as an adhesive, it may be a product poured into a container or a product with a low water content such as jelly beans. Although there is no problem at all, it contains 40% by weight or less of soluble solid content such as sugar,
In order to provide a product packed in a container that is cut into a certain shape, by packing the cut gel in a container and sealing it, the cut gel will be in a continuous state where it adheres and loses its commercial value. It has drawbacks not found in gels with the gelling agent of.

This adhesion phenomenon, the higher the temperature, the more the reaction is promoted, and the stronger the adhesion strength. When this gel is combined with alginic acid, low methoxyl pectin, gellan gum, etc. to make it thermo-irreversible, and when heated to about 80 ° C., there is no problem that the shape of the gel collapses, but the adhesion rate between gels increases significantly, And it adheres more strongly. This phenomenon becomes stronger as the content of konjac mannan in the gel increases. This adhesion phenomenon cannot be prevented by using other high-molecular polysaccharides such as gelling agents or thickening agents together or by simply adding water.

[0005]

The problem to be solved is konjac mannan, and a polymeric polysaccharide that reacts with konjac mannan to form a gel, and contains a soluble solid content of 40% by weight or less and is packaged and cut. It is to solve the problem that gels adhere to each other in konjac gel.

[0006]

[Means for Solving the Problems] Since the present invention solves the problem that konjac gels adhere to each other, as a result of intensive research, the cause of this adhesion is that the gel network is cut by cutting the gel. The surface is destroyed, an aqueous solution of modified konjac mannan (hereinafter referred to as modified mannan paste) oozes out, which exhibits the action effect of a strong adhesive, and even in an aqueous solution, the gels contact each other, It was clarified that the water that exists between the gels is absorbed by the gels, and then the adhesive phenomenon easily occurs due to the strong adhesive force of the modified mannan paste.

Therefore, as a result of intensive research to prevent this adhesion phenomenon, soluble solid contents such as sugars, acid, calcium ion, and / or aluminum ion water are listed as the inhibitory factors, and each of them acts independently. Although the effect is not decisive because it is small, they are contained at a certain concentration or more, and by interposing water or an aqueous solution containing these inhibitors between the cut konjac gels, by the joint action of these inhibitors, It was found that the adhesive strength of the modified mannan paste was lost and the adhesion phenomenon could be prevented.

That is, the cut konjac gel is 95% by weight or less, the aqueous solution is 5% by weight or more of solid, and in a system in which the solution coexists, the soluble solid content such as sugar contained in the equilibrated state is 10% by weight. By containing not less than 40% by weight of percent and not less than 0.0005% by weight as calcium ions and / or aluminum ions and adjusting the pH to 5.5 or less,
The joint action of these inhibitory factors can inhibit the adhesive action of the modified mannan paste, so that the adhesion of the cut konjac gels can be prevented.

[0009] In addition, konjac mannan gel, which is made thermo-irreversible by using alginic acid, rhomethoxyl pectin, gellan gum, etc., in this gel is heat resistant when sterilized by heat, and the acid of the gel with the passage of time. It was found that a new effect of exerting remarkably excellent effect in preventing deterioration is exhibited as compared with the case where konjac mannan is not used.

More specifically, soluble solids such as sugars, which are adhesion inhibitors of the modified mannan paste of the present invention, are commonly used sucrose, glucose, fructose, maltose, lactose, oligosaccharides, Other than maltose, hydrogenated sorbit, lactit, reduced starch syrup, maltitol, etc. will not change the effect.

The effect of preventing adhesion due to the soluble solids such as sugars tends to increase as the content of soluble solids such as sugars increases, but there is a slight difference between 10 weight percent and 40 weight percent. Not seen 4
When it is 5% by weight or more, it becomes significantly strong.

The soluble solids such as sugars can be used by allowing the gel to contain the soluble solids such as sugars, and the aqueous solution to intervene may be mere water.
The gel may be adsorbed in the state of an aqueous solution.

Regarding the effect of soluble solids such as sugars on the modified mannan paste, the addition of soluble solids such as sugars has the effect of suppressing the bleeding of the modified mannan paste after cutting at 40% by weight or less. To be

When the soluble solid content of the modified konjac mannan paste is 45% by weight or more, modification with sugar occurs and the adhesive strength is lost. Therefore, at low sugar content and high sugar content, gels adhere to each other. The present invention has technical significance when the soluble solid content is 40% by weight or less.

In the case of an acid which is an adhesion inhibitory factor of the modified mannan paste of the present invention, the point is not the content of the acid but the pH, which can be controlled by a gel or an aqueous solution. Just select it. The effect of the acid on the modified mannan paste has the effect of weakening the adhesive force of the modified mannan paste. However, if the pH is 3.0 or less, the hydrolysis of konjac mannan will proceed rapidly, so the pH of the product is preferably 3.0 or more.

In the case of calcium ion and aluminum ion, which are the adhesion inhibiting factors of the modified mannan paste of the present invention, they may be added alone or in the state of using both in combination at the stage of the solution for dissolving the gelling agent. Alternatively, it may be made into an aqueous solution and acted from outside the gel. In particular, this adhesion inhibitory factor is the only adhesion inhibitory factor that can prevent the phenomenon that the adhesion phenomenon of the cut konjac gel increases in adhesiveness as the temperature increases, and the adhesive strength increases, but the calcium increases as the temperature increases. It is necessary to increase the concentration of added ions and aluminum ions.

These adhesion inhibitory factors impair the adhesion inhibiting effect between the cut konjac gels when used in combination with a gelling agent and a thickener which are reactive with calcium ions and aluminum ions. It has been found that when used in combination for the purpose of improvement or other purposes, it can be solved by increasing the contents of calcium ion and aluminum ion. As a measure for increasing the amount, about 1% by weight of the amount of the polymeric polysaccharide such as a gelling agent and a thickening agent reactive with calcium ions and aluminum ions may be used. If calcium salt or aluminum salt is added at the time of dissolving the gelling agent, the metal salt gel of pectin and the metal salt gel of alginic acid are formed in the solution, so the texture after gel formation will not be smooth. In this case, it is advisable to add and dissolve the water in the cut konjac gel to act it.

The effect of calcium ions and aluminum ions on the modified mannan paste is to bind with the modified mannan paste and weaken its adhesive force. Calcium ion and aluminum ion differ depending on the type of calcium salt and aluminum salt, but basically both have an astringent and astringent taste, so in the case of food, it is added as little as possible from the viewpoint of flavor. It is better to do it.

Water, which is an adhesion inhibitor of the modified mannan paste of the present invention, may be mere water as described above or an aqueous solution containing a soluble solid content such as sugar, an acid and a metal salt, and contained in the cut konjac gel. When the aqueous solution is completely removed from the mixture of the gel and the aqueous solution at the stage where the components described above and the components in the aqueous solution are equilibrated, if the gel content is 95% by weight or less, it is possible to prevent the gels from adhering to each other. If the amount of the gel is more than this, the adhesive ratio between the gels increases and the adhesive strength increases as the solution decreases.

If the water or aqueous solution to be interposed has a soluble solid content of 10% by weight or less, it will be adsorbed to the cut konjac gel in an amount of about 3% by weight. It is necessary to add a large amount in consideration of the points. Further, in the present invention, the ratio of water or an aqueous solution intervening with konjac mannan is preferably as small as possible in the case of a product mainly utilizing gel, but in the case of a product in which the gel is dispersed in a drink. It is preferable that the amount of the aqueous solution is larger than that of the gel, and it may be appropriately determined depending on the desired product.

If the soluble solid content is 40% by weight or less, even if one of these adhesion inhibiting factors is lacking or the content is not satisfied, the anti-adhesion effect cannot be expected to be 100%.

[0022]

[Test 1] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, 4.5 pH of citric acid and 0.00057 weight percent of calcium ions were fixed, and the amount of sugar used was changed. Prepare the gel,
This gel was cut into 1 cm square, 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the concentration of the soluble solid content on the adhesion between the cut konjac gels was tested. The test results are shown in Table 1.

[0023]

[Test 2] 0.4% by weight of konjac flour, 0.5% by weight of carrageenan and 40% by weight of sugar were fixed to prepare a gel, and the gel was cut into 1 cm squares, and the cut konjac gel was 950 g. Brix 300 g of an aqueous solution in which the amount of starch syrup with a sugar content of 80 is changed
Were mixed, and the effect of the concentration of the soluble solid content on the adhesion between the cut konjac gels was tested. The test results are shown in Table 2.

[0024]

[Test 3] 0.4 weight percent konjac flour and 0.5 weight percent carrageenan with citric acid to a pH of 4.
5. Fixing the soluble solid content to 11.5 weight percent and the metal ion to 0.01 weight percent with sugar, and changing the kind of edible metal ion to prepare a gel.
Cut into cm squares and cut this konjac gel for 950
g and 100 g of water were mixed, and the effect of edible metal ions on the adhesion between the cut konjac gels was tested.
The test results are shown in Table 3.

[0025]

[Test 4] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid and soluble solid content of 11.5 weight percent with sugar were fixed, and the amount of calcium lactate added Was changed to prepare a gel, the gel was cut into 1 cm squares, 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the calcium ion concentration on the adhesion between the cut konjac gels was tested. The test results are shown in Table 4.

[0026]

[Test 5] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid and soluble solid content of 11.5 weight percent with sugar were fixed, and the addition amount of alum was adjusted. Instead, a gel was prepared, the gel was cut into 1 cm squares, 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the aluminum ion concentration on the adhesion between the cut konjac gels was tested. The test results are shown in Table 5.

[0027]

[Test 6] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid, soluble solid content of 11.5 weight percent with sugar, and metal ion concentration of 0.00057. Fix, change the combination ratio of calcium ion and aluminum ion, prepare a gel, cut this gel into 1 cm square, cut 950 g of this konjac gel and 100 parts of water.
g was mixed, and the effect of the difference in the ratio of calcium ions and aluminum ions on the adhesion between the cut konjac gels was tested. The test results are shown in Table 6.

[0028]

[Test 7] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, 11.5 weight percent of soluble solids with sugar and 0.0 weight percent of calcium ions
A gel was prepared by fixing the weight to 0057% by weight and changing the amount of citric acid added. The gel was cut into 1 cm squares. 950 g of this cut konjac gel and 100 parts of water were cut.
g was mixed, and the effect of the difference in pH on the adhesion between the cut konjac gels was tested. The test results are shown in Table 7.

[0029]

[Test 8] 0.4 weight percent konjac flour, 0.5 weight percent carrageenan, pH 4.5 with citric acid, 0.0005 weight percent calcium ion, 10.0 weight percent soluble solids konjac Prepare a gel and cut it into 1 cm squares.
H was 4.5 and calcium ion was added in an amount of 0.0005 weight percent and 10.0 weight percent of an aqueous solution containing sugar-soluble solids at different amounts, and the difference in the ratio between the cut konjac gel and the aqueous solution to be intercalated. , The effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 8.

[0030]

[Test 9] 0.4% by weight of konjac flour, 0.3% by weight of xanthan gum, pH of 4.5 with citric acid and 0.00057% by weight of calcium ion were fixed, and the amount of sugar used was changed. Prepare the gel,
This gel was cut into 1 cm squares, 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the concentration of the soluble solid content on the adhesion between the cut konjac gels was tested. The test results are shown in Table 9.

[0031]

[Test 10] 0.4% by weight of konjac flour, 0.3% by weight of xanthan gum and 40% by weight of sugar were fixed to prepare a gel, and the gel was cut into 1 cm squares. The cut konjac gel was 950 g. 300 g of an aqueous solution in which the amount of starch syrup was changed was mixed, and the effect of the concentration of the soluble solid content on the adhesion between the cut konjac gels was tested. The test results are shown in Table 10.

[0032]

[Test 11] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5, the soluble solid content was fixed to 11.5 weight percent and the metal ion was fixed to 0.01 weight percent with sugar, and the type of edible metal ion was changed to prepare a gel. After cutting, 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of edible metal ions on the adhesion between the cut konjac gels was tested. The test results are shown in Table 11.

[0033]

[Test 12] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5, the soluble solid content was fixed at 11.5 weight percent with sugar, the amount of calcium lactate added was changed to prepare a gel, the gel was cut into 1 cm squares, and the cut konjac gel was 950 g. 100 g of water was mixed, and the effect of the calcium ion concentration on the adhesion between the cut konjac gels was tested. The test results are shown in Table 12.

[0034]

[Test 13] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5, the soluble solid content was fixed to 11.5 weight percent with sugar, the amount of alum added was changed to prepare a gel, the gel was cut into 1 cm squares, and 950 g of this cut konjac gel and water were added. Was mixed with 100 g, and the effect of the aluminum ion concentration on the adhesion between the cut konjac gels was tested. The test results are shown in Table 13.

[0035]

[Test 14] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5, the soluble solid content was fixed at 11.5 weight percent with sugar, the metal ion concentration was fixed at 0.00057, and the combination ratio of calcium ion and aluminum ion was changed to prepare a gel. Cut it into a corner, and cut 950g of this konjac gel and 100 parts of water.
g was mixed, and the effect of the difference in the ratio of calcium ions and aluminum ions on the adhesion between the cut konjac gels was tested. The test results are shown in Table 14.

[0036]

[Test 15] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, 11.5 weight percent of soluble solids with sugar, and 0.00057 weight percent of calcium ions were fixed, and the addition amount of citric acid was adjusted. Change, prepare a gel, cut this gel into 1 cm square pieces, and cut 950 g of this konjac gel with 1 part of water.
00g was mixed, and the influence of the difference in pH on the adhesion between the cut konjac gels was tested. The test results are shown in Table 15.

[0037]

[Test 16] Konjac gel 0.4 weight percent, xanthan gum 0.3 weight percent, pH 4.5 with citric acid, calcium ion 0.0005 weight percent, soluble solids 10.0 weight percent konjac gel Prepared, cut into 1 cm squares, and p
H was 4.5 and calcium ion was added in an amount of 0.0005 weight percent and 10.0 weight percent of an aqueous solution containing sugar-soluble solids at different amounts, and the difference in the ratio between the cut konjac gel and the aqueous solution to be intercalated. , The effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 16.

[0038]

[Test 17] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid, soluble solid content of 11.5 weight percent of sugar, and 0.00057 weight percent of calcium ion. The gel was prepared by adding 0.3% by weight of gellan gum, furceleran, silium seed gum, gelatin, and agar to each other, and 950 g of this cut konjac gel was mixed with 100 g of water. The effect of the combined use of the above and the adhesiveness between the cut konjac gels was tested. The test results are shown in Table 17.

[0039]

[Test 18] 0.4 weight percent konjac flour, 0.5 weight percent carrageenan, pH 4.5 with citric acid, 11.5 weight percent soluble solids with sugar, 0.00057 weight percent calcium ion. Fixed in, and added 0.3% by weight of each of roasted bean gum, guar gum, tamarind seed polysaccharide, sodium alginate, low methoxyl pectin, high methoxyl pectin, and tara gum to prepare a gel, and 950 g of this cut konjac gel 100 g of water was mixed, and the effect of the combined use with other polymer polysaccharides on the adhesion between cut konjac gels was tested. The test results are shown in Table 18.

[0040]

[Test 19] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid, soluble solid content of 11.5 weight percent of sugar, and 0.00057 weight percent of aluminum ion. The gel was prepared by adding 0.3% by weight of gellan gum, furceleran, silium seed gum, gelatin, and agar to each other, and 950 g of this cut konjac gel was mixed with 100 g of water. The effect of the combined use with the cut konjac gel on the adhesion between the gels was tested. The test results are shown in Table 19.

[0041]

[Test 20] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid, soluble solid content of 11.5 weight percent of sugar, and 0.00057 weight percent of aluminum ion. Fixed in, and added 0.3% by weight of each of roasted bean gum, guar gum, tamarind seed polysaccharide, sodium alginate, low methoxyl pectin, high methoxyl pectin, and tara gum to prepare a gel, and 950 g of this cut konjac gel 100 g of water was mixed, and the effect of the combined use with other polymer polysaccharides on the adhesion between cut konjac gels was tested. The test results are shown in Table 20.

[0042]

[Test 21] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5%, soluble solids were fixed at 11.5 weight percent and calcium ions at 0.00057 weight percent with sugar, and gellan gum, furceleran, silium seed gum, gelatin and agar were added at 0.3 weight percent each. A gel was prepared, and 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the combined use with other polymeric polysaccharides on the adhesion between the cut konjac gels was tested. The test results are shown in Table 21.

[0043]

[Test 22] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5%, soluble solids were fixed at 11.5 weight percent and calcium ions at 0.00057 weight percent with sugar, and roasted bean gum, guar gum, tamarind seed polysaccharide, sodium alginate, low methoxyl pectin, high methoxyl. Pectin and tara gum were each added to 0.3% by weight to prepare a gel, and 950 g of this cut konjac gel and 100 g of water were mixed, and the cut konjac gel was used in combination with other polymer polysaccharides. Was tested. The test results are shown in Table 22.

[0044]

[Test 23] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5%, soluble solids content was fixed at 11.5 weight percent and aluminum ion at 0.00057 weight percent with sugar, and gellan gum, furceleran, silium seed gum, gelatin and agar were added at 0.3 weight percent each. A gel was prepared, and 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the combined use with other polymeric polysaccharides on the adhesion between the cut konjac gels was tested. The test results are shown in Table 23.

[0045]

[Test 24] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5, sugar soluble solids content 11.5 weight percent, aluminum ions 0.00057 weight percent, roasted bean gum, guar gum, tamarind seed polysaccharide, sodium alginate, low methoxyl pectin, high methoxyl. A gel was prepared by adding 0.3% by weight of each of pectin and tara gum, 950 g of this cut konjac gel and 100 g of water were mixed, and the combination of other high molecular polysaccharides was used for the adhesion between cut konjac gels. The effect was tested. The test results are shown in Table 24.

[0046]

[Test 25] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid, soluble solid content of 11.5 weight percent with sugar, gellan gum, sodium alginate, A gel was prepared by adding 0.3% by weight of each of low methoxyl pectin, 950 g of this cut konjac gel and 100 g of water were mixed, and the calcium ion concentration was cut by the combined use of high molecular weight polysaccharides affected by metal salts. The effect on the adhesion between the konjac gels was tested. The test results are shown in Table 25.

[0047]

[Test 26] 0.4% by weight of konjac flour, 0.5% by weight of carrageenan, pH of 4.5 with citric acid, soluble solid content of 11.5% by weight of sugar, gellan gum, sodium alginate, A gel was prepared by adding 0.3% by weight of each of low methoxyl pectin, 950 g of this cut konjac gel and 100 g of water were mixed, and the aluminum ion concentration was cut by the combined use of high molecular weight polysaccharides affected by metal salts. The effect on the adhesion between the konjac gels was tested. The test results are shown in Table 26.

[0048]

[Test 27] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5%, the soluble solid content was fixed to 11.5 weight% with sugar, and gellan gum, sodium alginate, and rhomethoxyl pectin were added at 0.3 weight% each to prepare a gel, and 950 g of this cut konjac gel was prepared.
And 100 g of water were mixed, and the effect of the calcium ion concentration on the adhesion between the cut konjac gels by the combined use of the high molecular weight polysaccharide affected by the metal salt was tested. The test results are shown in Table 27.

[0049]

[Test 28] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5%, the soluble solid content was fixed to 11.5 weight% with sugar, and gellan gum, sodium alginate, and rhomethoxyl pectin were added at 0.3 weight% each to prepare a gel, and 950 g of this cut konjac gel was prepared.
And 100 g of water were mixed, and the influence of the aluminum ion concentration on the adhesion between the cut konjac gels by the combined use of the polymeric polysaccharide affected by the metal salt was tested. The test results are shown in Table 28.

[0050]

[Test 29] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH of 4.5 with citric acid, 11.5 weight percent of soluble solids such as sugar, calcium ion, Or, by fixing aluminum ion to 0.00057 weight percent and changing the kind of soluble solid content, a gel was prepared, and this gel was
Cut into corners, mix 950 g of this cut konjac gel and 100 g of water, and change the type of soluble solids,
The effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 29.

[0051]

[Test 30] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, pH with citric acid
4.5, the amount of soluble solids such as sugar used is 11.5% by weight, calcium ions or aluminum ions are fixed at 0.00057% by weight, and the type of soluble solids is changed to prepare a gel. This gel was cut into 1 cm squares, 950 g of this cut konjac gel and 100 g of water were mixed, and the effect of the difference in the type of soluble solids on the adhesion between the cut konjac gels was tested. The test results are shown in Table 30.

[0052]

[Test 31] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, and gellan gum of 0.
A gel was prepared by adding 3% by weight, pH 4.5 with citric acid, and 11.5% by weight soluble solids with sugar. 950 g of this cut konjac gel and 10% of water were added.
0 g was mixed, the temperature of the cut konjac gel mixed with this solution was changed, and the concentration of calcium ions was changed, and the effect of the calcium ion concentration on the adhesion between the cut konjac gels with respect to the change in the temperature of the gel was tested. The test results are shown in Table 31.

[0053]

[Test 32] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, and gellan gum of 0.
A gel was prepared by adding 3% by weight, pH 4.5 with citric acid, and 11.5% by weight soluble solids with sugar. 950 g of this cut konjac gel and 10% of water were added.
0 g was mixed, the temperature of the cut konjac gel mixed with this solution was changed, and the concentration of aluminum ions was changed, and the effect of the aluminum ion concentration on the change of the gel temperature on the adhesion between the cut konjac gels was tested. . The test results are shown in Table 32.

[0054]

[Test 33] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, 0.3 weight percent of gellan gum, pH of 4.5 with citric acid, and 11.5 weight percent of soluble solids with sugar were added. Prepare a gel by mixing 950 g of this cut konjac gel and 100 g of water, changing the temperature of the cut konjac gel mixed with this solution, and changing the concentration of calcium ions, and calcium for the change in gel temperature. The effect of ion concentration on the adhesion between the cut konjac gels was tested. The test results are shown in Table 33.

[0055]

[Test 34] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, gellan gum of 0.
A gel was prepared by adding 3% by weight, pH 4.5 with citric acid, and 11.5% by weight soluble solids with sugar. 950 g of this cut konjac gel and 10% of water were added.
0 g was mixed, the temperature of the cut konjac gel mixed with this solution was changed, and the concentration of aluminum ions was changed, and the effect of the aluminum ion concentration on the adhesion between the cut konjac gels with respect to the change in the temperature of the gel was tested. The test results are shown in Table 34.

[0056]

[Test 35] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, 0.3 weight percent of sodium alginate, pH of 4.5 with citric acid,
Prepare a gel by adding 11.5% by weight of soluble solids with sugar, mix 950 g of this cut konjac gel and 100 g of water, and change the temperature of the cut konjac gel mixed with this solution, and calcium ion The effect of the calcium ion concentration on the adhesion between the cut konjac gels with respect to the change in the temperature of the gel was examined by changing the concentration. The test results are shown in Table 35.

[0057]

[Test 36] 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, 0.3 weight percent of sodium alginate, pH 4.5 with citric acid,
A gel was prepared by adding 11.5 weight percent of soluble solids with sugar, 950 g of this cut konjac gel and 100 g of water were mixed, and the temperature of the cut konjac gel mixed with this solution was changed, and aluminum ion The effect of the aluminum ion concentration on the adhesion between the cut konjac gels with respect to the change in the temperature of the gel was tested by changing the concentration. The test results are shown in Table 36.

[0058]

[Test 37] 0.4 weight percent konjac flour, 0.3 weight percent xanthan gum, 0.3 weight percent sodium alginate, pH 4.5 with citric acid,
Prepare a gel by adding 11.5% by weight of soluble solids with sugar, mix 950 g of this cut konjac gel and 100 g of water, and change the temperature of the cut konjac gel mixed with this solution, and calcium ion The effect of the calcium ion concentration on the adhesion between the cut konjac gels with respect to the change in the temperature of the gel was examined by changing the concentration. The test results are shown in Table 37.

[0059]

[Test 38] 0.4 weight percent of konjac flour, 0.3 weight percent of xanthan gum, 0.3 weight percent of sodium alginate, pH 4.5 with citric acid,
A gel was prepared by adding 11.5 weight percent of soluble solids with sugar, 950 g of this cut konjac gel and 100 g of water were mixed, and the temperature of the cut konjac gel mixed with this solution was changed, and aluminum ion The effect of the aluminum ion concentration on the adhesion between the cut konjac gels with respect to the change in the temperature of the gel was tested by changing the concentration. The test results are shown in Table 38.

[0060] Adhesion Rate Calculation Criteria: The number of gels cut into 1 cm squares that are not attached, divided by the total number, and multiplied by 100 to subtract 100 from 100. The product sugar content is measured by the Brix sugar content meter. The results in the table below are based on this standard.

[0061]

[0062]

[0063]

[0064]

[0065]

[0066]

[0067]

[0068]

[0069]

[0070]

[0071]

[0072]

[0073]

[0074]

[0075]

[0076]

[0077]

[0078]

[0079]

[0080]

[0081]

[0082]

[0083]

[0084]

[0085]

[0086]

[0087]

[0088]

[0089]

[0090] The unit of Ca concentration is weight percent. The numerical value at each temperature and Ca concentration is the adhesion rate (%).

[0091] The unit of Al concentration is percent by weight. The numerical value at each temperature and Al concentration is the adhesion rate (%).

[0092] The unit of Ca concentration is weight percent. The numerical value at each temperature and Ca concentration is the adhesion rate (%).

[0093] The unit of Al concentration is percent by weight. The numerical value at each temperature and Al concentration is the adhesion rate (%).

[0094] The unit of Ca concentration is weight percent. The numerical value at each temperature and Ca concentration is the adhesion rate (%).

[0095] The unit of Al concentration is percent by weight. The numerical value at each temperature and Al concentration is the adhesion rate (%).

[0096] The unit of Ca concentration is weight percent. The numerical value at each temperature and Ca concentration is the adhesion rate (%).

[0097] The unit of Al concentration is percent by weight. The numerical value at each temperature and Al concentration is the adhesion rate (%).

Next, a comparative test was conducted as a comparison with the above test.

[0099]

[Comparative Test 1] When soluble solids, calcium ions, and acids were cut. A gel was prepared with 0.4 weight percent of konjac flour and 0.5 weight percent of carrageenan.
Cut it into m squares, and cut 950 g of this gel and 10 parts of water.
0 g was mixed and the effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 39.

[0100]

[Comparative test 2] When soluble solids were cut. 0.4% by weight of konjac flour, 0.5% by weight of carrageenan, pH of 4.5 with citric acid, and 0.00057% by weight of calcium ion were fixed to prepare a gel, and the gel was cut into 1 cm squares. Then, 950 g of this cut gel and 100 g of water were mixed, and the effect on the adhesion between the cut konjac gels was tested.
The test results are shown in Table 39.

[0101]

[Comparative Test 3] When calcium ions are cut. 0.4 weight percent of konjac flour, 0.5 weight percent of carrageenan, pH was adjusted to 4.5 with citric acid and soluble solid content was fixed to 11.5 weight percent with sugar to prepare a gel. Then, 950 g of this cut gel and 100 g of water were mixed, and the effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 39.

[0102]

[Comparative test 4] When the acid was cut. 0.4% by weight of konjac flour, 0.5% by weight of carrageenan, 11.5% by weight of soluble solids and 0.00057% by weight of calcium ions were fixed with sugar to prepare a gel.
Cut into corners and cut with 950g of water and 100 of water.
g was mixed and the effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 39.

[0103]

[Comparative Test 5] When water or an aqueous solution is cut. Prepare konjac gel with 0.4 weight percent konjac flour, 0.5 weight percent carrageenan, pH 4.5 with citric acid, 0.0005 weight percent calcium ion, and 10.0 weight percent soluble solids. It was cut into 1 cm squares, and the effect on the adhesion of the cut konjac gels to each other was tested without any intervening water or aqueous solution. The test results are shown in Table 39.

[0104]

[Comparative Test 6] When soluble solids, calcium ions, and acids were cut. A gel was prepared with 0.4 weight percent of konjac flour and 0.3 weight percent of xanthan gum.
Cut into cm square pieces, and cut this gel with 950 g and water.
00g was mixed and the influence on the adhesion between the cut konjac gels was tested. The test results are shown in Table 39.

[0105]

[Comparative Test 7] When soluble solids were cut. 0.4% by weight of konjac flour, 0.3% by weight of xanthan gum, pH of 4.5 with citric acid, and 0.00057% by weight of calcium ions were fixed to prepare a gel, and this gel was cut into 1 cm squares. Then, 950 g of this cut gel and 100 g of water were mixed, and the effect on the adhesion between the cut konjac gels was tested.
The test results are shown in Table 39.

[0106]

[Comparative test 8] When calcium ions were cut. 0.4 weight percent konjac flour, 0.3 weight percent xanthan gum, pH 4.5 with citric acid, soluble solids content 11.5 weight percent with sugar,
A gel was prepared, this gel was cut into 1 cm squares, 950 g of this cut gel and 100 g of water were mixed, and the effect on the adhesion between the cut konjac gels was tested. The test results are shown in Table 39.

[0107]

[Comparative test 9] When the acid was cut. Konjac flour 0.4 weight percent, xanthan gum 0.3 weight percent, sugar soluble solids 11.
5 weight percent, calcium ion 0.00057
Fix the gel to weight percent, prepare a gel and
Cut into cm square pieces, and cut this gel with 950 g and water.
00g was mixed and the influence on the adhesion between the cut konjac gels was tested. The test results are shown in Table 39.

[0108]

[Comparative Test 10] When water or an aqueous solution is cut. Prepare a konjac gel with 0.4 weight percent konjac flour, 0.3 weight percent xanthan gum, pH 4.5 with citric acid, 0.0005 weight percent calcium ion, and 10.0 weight percent soluble solids. It was cut into 1 cm squares, and the effect on the adhesion of the cut konjac gels to each other was tested without any intervening water or aqueous solution. The test results are shown in Table 39.

[0109] The calculation standard of the adhesion rate is based on Table 1. The unit of numerical values in the table is percentage.

[0110]

【Example】

Example 1 4 g of konjac flour and 5 g of carrageenan were powder mixed with 20 g of sugar and dispersed in 700 g of water. After heating this mix to 85 ° C, 0.1 g calcium lactate, 0.5 g sodium citrate, 2 citric acid
g and 180 g of sugar were dissolved and the weight was adjusted to 1 kg.
This solution was cooled and gelled, and 950 g of cut gel obtained by cutting into 1 cm square was added with 50 g of water to obtain 1 Kg of highly viscous cut gel in which jelly did not adhere to each other. After sealing this gel in a glass bottle and storing it in the refrigerator for 1 week, the gel was taken out, but none of them adhered to each other.

Example 2 300 g of konjac flour, 400 g of xanthan gum, 100 g of roasted bean gum
Was powder-mixed with 2 kg of sugar and dispersed in 82.5 kg of water. After heating this mix to 85 ° C, sugar 12.
5 kg was dissolved, the weight was adjusted to 100 kg, and the gel was cooled to obtain a solid gel. This gel was cut into 1 cm square pieces to obtain 95 kg of gel, and an aqueous solution prepared separately
Cut gel 110 that does not adhere to each other by adding Kg
Kg was obtained. The composition of the separately prepared aqueous solution consists of 35 weight percent sugar, 0.07 weight percent alum, 0.1 weight percent sodium citrate, 0.1 weight percent citric acid, and 64.79 weight percent water. 1 Kg of gel containing this aqueous solution was sealed in a glass bottle and stored in a refrigerator for 1 week. Then, the gel was taken out, but none of them adhered to each other.

Example 3 Carrageenan 500 g, konjac flour 200 g, gellan gum 100 g, calcium lactate 100 g, citric acid 100 g, sugar, glucose
100 kg of a relatively crispy gel was prepared in the same manner as in Example 1 using 17.3 kg of fructose syrup and 82.1 kg of water, and this product was cut into 5 mm square pieces to prepare another drink 40.
It was mixed with 0 kg and filled in a 200 cc wide-mouth glass bottle. Separately prepared drink is 1 sugar, glucose and fructose syrup
It was prepared with 5.0%, sodium citrate 0.05%, citric acid 0.1%, flavor 0.1%, water 84.65%. When this drink was stored in the refrigerator for 1 week, the cut konjac gel settled down at the bottom of the drink and appeared to be adhered, but when shaken lightly, the gel was scattered and scattered all over.

Example 4 To 950 g of the 5 mm square cut gel prepared in Example 3 was added 100 g of water, and this was packed in a plastic film bag, heated at 75 ° C. for 15 minutes, cooled, and stored in a refrigerator for 1 week. After storage, the package was opened, but no adhesion between gels was observed.

Example 5 Xanthan gum 400 g, konjac flour 400 g, roasted bean gum 30 g, sodium alginate 300 g, sugar 3 Kg, sugar, glucose / fructose syrup 15. Gel 1 with Kg, 81.47 Kg of water
00 kg was adjusted. This gel was cut into 1 cm square pieces and tal removed. 900 g of this gel was filled in a plastic film bag, and then 100 g of another syrup prepared separately.
Was filled, and the mixture was sealed and heated at 75 ° C. for 30 minutes and then cooled to obtain a gel without adhesion between gels. Separately prepared syrup is sugar, glucose / fructose syrup 15.0%, sodium citrate 0.05%, citric acid 0.2%, calcium chloride 0.1%, flavor 0.1%, water 84. 65%
It was prepared in.

[0115]

EFFECTS OF THE INVENTION In konjac mannan and a cut konjac gel consisting of a high molecular polysaccharide which reacts with konjac mannan to form a gel, there is no problem that the gels adhere to each other, so various products that have not been commercialized until now. Since the cut konjac gel having the above shape can be commercialized, the use of the konjac gel will be dramatically increased, and it will greatly benefit the food industry.

Claims (7)

[Claims] 1. A cut konjac gel obtained by interposing an aqueous solution between gels is sealed in a container, and the cut konjac gel and the aqueous solution have a soluble solid content such as sugar, an acid, and calcium ions or / And aluminum ions are contained, which is a container-cut konjac gel containing an aqueous solution. 2. The cut konjac gel of claim 1 is composed of konjac mannan and a polymer polysaccharide which reacts with konjac mannan to form a gel, or, if necessary, in combination with another polymer polysaccharide. A cut gel. 3. The cut konjac gel of claim 1 and the intervening aqueous solution are those in which the cut konjac gel is 95% by weight or less and the aqueous solution is 5% by weight or more. 4. The soluble solids content such as sugar contained in the cut konjac gel of claim 1 and the aqueous solution interposed is 10% by weight or more and 40% by weight or less. 5. The acid containing the cut konjac gel according to claim 1 and the aqueous solution to intervene so that the pH of the cut konjac gel is 3.0 or more and 5.5 or less. 6. A calcium ion and / or an aluminum ion contained in the cut konjac gel according to claim 1 and the intervening aqueous solution is 0.0005 weight percent or more. 7. A gel comprising a konjac mannan and a high molecular polysaccharide that reacts with the konjac mannan to form a gel, without or in combination with other high molecular polysaccharides to form a gel. In a mixed system of solids and solutions prepared so that 95% by weight or less of cut water and 5% by weight or more of an aqueous solution, soluble solids such as sugars after equilibration are 10% by weight or more and 40% by weight or less. And calcium ions and / or aluminum ions are contained in an amount of 0.0005 weight% or more, and the pH is adjusted to 3.0 or more and 5.5 or less to prevent the cut gels from adhering to each other by the joint action of these. A method for producing a packaged cut konjac gel.