JPH1066523A - Jelly food product and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a jelly food having pineapple-like texture and palatability and its production. SOLUTION: Gellan gum is formulated and heated to form a sol and cooled into gel. Then, the freezing direction is controlled in only one direction to effect gradual freezing, then the frozen gel is thawed to give the objective jelly food having pineapple-like texture and palatability. The gellan gum is used in an amount of 0.1-1.0wt.%. The gellan gum may be combined with carageenan, xanthan gum, glucomannan, Locust bean gum and the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a jelly food having a pulp-like structure, particularly a pine-like structure and texture, which is organized radially from the inside to the outside, and a method for producing the same.

[0002]

2. Description of the Related Art Hitherto, many methods for producing jelly foods having a flesh-like tissue have been known. For example, a gelling agent such as agar, gelatin, carrageenan, locust bean gum and fruit juice, a sugar solution are mixed, heated, and the obtained sol is filled in a cup-shaped container, and then gelled by cooling. A method for producing a jelly food having a pulp-like tissue and texture by freezing and thawing is known (JP-A-63-3768, JP-A-57-36950, JP-A-57-36950). -
189653, Japanese Patent Publication No. 4-75746, etc.). Also, various methods have been proposed for preparing jellies having a fruity texture without being frozen and thawed. For example, a method of forming a gel with LM pectin and calcium ions, crushing the gel, and producing a jelly having a texture of rubbing down (JP-A-7-31387), a protein adjusted to pH 4.0 or less A method for producing a jelly having a fibrous structure by reacting a polysaccharide with a polysaccharide (JP-A 1-231857) has been proposed. Each of these methods is a method for producing a fibrous gel food by mixing two liquids having different properties. According to these conventional methods, a fibrous tissue is prepared, and the size of the tissue is destroyed by a mechanical shearing force to produce jelly of various properties such as a down-wind or a wind.

[0003] In addition, as a method for producing frozen confections containing cyclic pulp, a method for producing frozen confections that can be thawed at a high speed by freezing and solidifying in two stages, thereby allowing the flavor and texture of the fruits to be fully enjoyed at the time of eating. Japanese Patent Publication No. 59-39100) has been proposed. These methods produce slightly different fibrous shapes due to the different stirring conditions, and the degree of destruction of the fibrous material once formed by shearing in the subsequent manufacturing process (homogenization, sterilization, etc.) is different, so that a constant quality is obtained. It is difficult to make a fibrous material. In addition, since the sol-like material mixed with the fibrous material will be filled, the directionality of the fiber becomes random and a fibrous structure having a certain direction, for example, a pine-like structure and texture can be imparted. difficult.

[0004]

As described above, the jelly food prepared by the conventional freeze-thaw method has a flesh-like texture or a fibrous property when compared with a mere jelly food. The fibrous direction was not controlled. If the directionality of the fibers is controlled and unified, the structure becomes similar to that of the pulp such as pineapple, so that the overall pulp-like texture is further enhanced. That is, an object of the present invention is to provide a jelly food having a pine-like structure and texture in which the direction of such fibers is controlled in a fixed direction, and a method for producing the same.

[0005]

Means for Solving the Problems In view of the above situation, the present inventors have conducted intensive studies to provide a jelly food having a pine-like texture and texture. As a result, gellan gum and other gelling agents such as carrageenan, xanthan gum, glucomannan, and locust bean gum are blended if necessary, and heated to form a mixed sol, and the mixed sol is cooled to form a gel. The present invention has been found that a jelly food having a pine-like tissue and texture can be obtained by slow freezing by controlling the direction of freezing and thawing it.

[0006] That is, the present invention relates to gellan gum of 0.1%.
The present invention relates to a jelly food having a pine-like structure and a texture, which are contained radially from the inner side to the outer side and contain 含有 1.0% by weight. Further, the present invention, gellan gum, if necessary further blending a gelling agent such as carrageenan, xanthan gum, glucomannan, locust bean gum,
Heating to form a mixed sol, cooling the mixed sol to gel, controlling the freezing direction, performing slow freezing, and having a pine-like tissue and texture by thawing This is a method for producing jelly food.

[0007] Gellan gum in the present invention is used as a gelling agent. Gellan gum is used in jelly food
0.1-1.0% by weight is preferred. When carrageenan, xanthan gum, glucomannan, locust bean gum and the like are used, it is preferable to use one or more of these gelling agents and blend 0.1 to 0.5% by weight in the jelly food. The total amount of these gelling agents other than gellan gum is preferably from 0.4 to 1.0% by weight. In the present invention, usually, sugar and fruit juice are blended with gellan gum and used. The control of the freezing direction in the present invention may be performed such that the freezing can be performed only from a certain direction. As means for freezing from such a fixed direction only, the mixed sol is formed by forming a material having high thermal conductivity on the outside and a material having low thermal conductivity on the inside. It is preferable to fill the space between the outside and the inside of the heavy container and freeze the heat while suppressing heat transfer on the upper and lower surfaces of the double container. Alternatively, the mixed sol may be filled in a hollow double container having a shape as shown in FIG. 3 and freezing may be performed while suppressing heat transfer on the upper and lower surfaces of the hollow double container.

In the conventional flesh-like structure and texture, the uniform gel network structure is destroyed by the growth of ice crystals generated during freezing, and the network structure becomes sparse and dense to develop a flesh-like structure. Particularly when using gellan gum-based gel, a gel with a granular feeling can be prepared, which has a pear, grated apple-like texture, and by devising the formulation, tangerines, oranges, grapefruits, etc. Various flesh-like tissues such as sorghum can be obtained. In the present invention, by controlling the freezing direction of the gel mainly composed of gellan gum and by unifying the direction in which the gel is broken in a certain direction, the fibrous property can be further enhanced, and a jelly food having a pine-like tissue and texture. It can be. In addition, the jelly food of the present invention maintains its texture and texture even when reheated. Normally, jelly prepared with agar, gelatin, carrageenan, etc. used in foods has the property of returning to a sol (liquid) when heated, but the jelly food of the present invention has heat resistance and maintains a pine-like tissue Is done.

In the present invention, first, a sol, fruit juice, gellan gum or a gelling agent such as carrageenan, xanthan gum, glucomannan, locust bean gum or the like is added thereto and heated to prepare a mixed sol.
The sol is cooled and gelled, and the sol is slowly frozen by controlling the freezing direction. For example, a freezing method is controlled by using a hollow double container, suppressing heat transfer between the upper surface and the lower surface of the container, and controlling the freezing speed. That is, a mixed sol is put between the inside and the outside of a double container in which a material having a high thermal conductivity is placed on the outside and a material having a low thermal conductivity is placed on the outside, and the mixture is cooled and gelled. Slow freezing while controlling the direction of freezing while suppressing the heat transfer between the upper and lower surfaces of the gel to sufficiently grow ice crystals inside the gel. Then, a jelly food having a pine-like tissue and texture can be obtained by thawing the obtained frozen product. In order to form a pine-like texture and texture of the jelly food, the speed at which the sol is frozen is important. Further, the jelly food of the present invention is provided with heat resistance.

Here, the slow freezing means that freezing is performed when the value of the cooling rate V defined by the following equation (1) is 2 cm / hr or less. V = H / Z (1) V: Freezing rate (cm / hr) H: H (cm) = (Radius of cylinder of outer container) − (Radius of inner hollow cylinder) Z: Freezing time (hr) (II) (Time during which the temperature at the center of the container stays from 0 ° C to -5 ° C on the surface in contact with the inner cylinder of the inner hollow portion of the heavy container)) In the present invention, when the V value exceeds 2 cm / hr, Since it is not sufficient, the formation of the target tissue is unlikely to occur. By controlling the freezing direction under the condition that the V value is 2 cm / hr or less and freezing the frozen jelly formed in the double container, the jelly food having a pine-like structure and texture of the present invention can be obtained.

The gelling agent used in the present invention is gellan gum alone, but various gelling agents such as carrageenan, xanthan gum, glucomannan and locust bean gum may be blended to change the texture. It is possible.

In the present invention, in order to impart a pine-like texture and texture, a method is employed in which the thermal conductivity of a container for freezing is differentiated. That is, by using a material having good thermal conductivity for only one surface of the container containing the sol, freezing mainly proceeds only from this surface.

In addition, when the container is filled in a double container, air is present in the space between the seal lid and the sol-like material unless the container is full-filled. Therefore, the space may be regarded as having a low thermal conductivity. . Therefore, in the present invention, the material of the outside having high thermal conductivity and the material of the inside having low thermal conductivity may be the same material as long as there is a gap in the double container. However, usually, a metal such as stainless steel, iron, or copper is used as a material having a high thermal conductivity on the outside, and a vinyl chloride resin, an acrylic resin, or the like is used as a material having a low thermal conductivity on the inside. The upper and lower surfaces of the double container are made of aluminum foil,
To form a lid with a usual packaging material such as a multi-layer aluminum foil or a plastic resin, and to suppress the heat transfer on the upper surface or the lower surface, it is possible to cover both surfaces with styrene foam, polyethylene foam, polyurethane foam, or the like. .

The gelling agent concentration is 0.1 to 1.0 gellan gum.
% By weight, preferably 0.15-0.80% by weight, carrageenan,
Other gelling agents such as xanthan gum, glucomannan, and locust bean gum have at least one
It is desirable to use 0.5 to 0.5% by weight, preferably 0.1 to 0.35% by weight, and the total amount of the gelling agent other than gellan gum to be 0.4 to 1.0% by weight, preferably 0.4 to 0.7% by weight.

As the fruit juice in the present invention, natural or artificial fruit juice of fruits such as pineapple, apple and peach can be used. As the saccharide, various liquid sugars and solid sugars can be used. As these saccharides, for example, glucose, fructose, sucrose, lactose, maltose and the like can be used. For the liquid sugar, use a concentrated sugar (sucrose) solution, invert sugar solution, a mixed concentrated solution of sugar and invert sugar, a concentrated sugar solution with added glucose, or a concentrated sugar solution with added glucose and fructose. Can be. In addition, acidulants such as citric acid, malic acid and tartaric acid, seasonings, coloring agents, flavors and the like may be appropriately added. Various salts such as calcium lactate, calcium gluconate, calcium chloride, sodium chloride and the like may be added for gelling the gellan gum.

[0016]

Now, the present invention will be described in further detail with reference to Examples and Comparative Examples, but it should be understood that the present invention is by no means restricted to such specific Examples.

[0017]

EXAMPLE 1 As shown in FIG. 1, a pipe made of vinyl chloride resin (outside diameter 37 mm, height 350 mm) was used in the inner cylinder, a stainless steel pipe (inner diameter 97 mm, height 295 mm) was used in the outer cylinder, The lower bottom was formed as a double cylinder using a stainless steel lid. In addition, a styrofoam lid (thickness: 20 mm) was installed inside the upper and lower bottoms to suppress heat transfer from the upper and lower bottoms. The thermal conductivity is 16.3 W / m · K (20 ° C) for stainless steel and 0.17 W / m · K (20 ° C) for vinyl chloride resin.
Japan Management Association, issued on December 1, 1988)

Jelly was prepared according to the composition of the mix shown in Table 1. Pineapple juice, isomerized sugar, and gellan gum were dispersed and dissolved in water, and the mixture was heated to about 90 ° C in a water bath. When the sol obtained by heating was cooled to 70 ° C., calcium lactate, citric acid, and a fragrance were added, and the mixture was stirred well to form a jelly liquid. This jelly solution was filled into the sol filling portion of the container shown in FIG. 1 in an amount of 1200 g, sterilized by heating at 85 ° C. for 30 minutes, cooled and gelled, and then frozen in a freezer at −20 ° C. at V = 0.7375. This was taken out of the container, sliced into a thickness of about 1 cm, and thawed. FIG. 2 shows the appearance of the obtained pine-like material.
As shown in the figure, a tissue similar in appearance to pine was obtained. In addition, when actually tasted, fibrousness was felt from the outside to the inside, and a jelly food having a new texture similar to a pine tissue was obtained.

[0019]

[Table 1] Mix weight (%) Gellan gum 0.7 Isomerized sugar 20.0 Calcium lactate 0.3 Citric acid 0.4 Pineapple juice 30.0 Flavor 0.1 Water 48.5 Total 100.0

[0020]

[Comparative Example 1] Example 1 in which the inner cylinder was changed from a vinyl chloride pipe to a stainless steel pipe (outside diameter 37 mm, height 350 mm)
A jelly food was produced in the same manner as described above. In the obtained jelly food, ice crystals did not grow in the vicinity of the inner cylinder, and it had physical properties unique to hard and brittle gellan gum. This is probably because the cooling rate near the inner cylinder was too high. Comparative Example 1
From this, it was found that in order to obtain a jelly food having a pine-like structure and texture, it is preferable that the thermal conductivity of the inner cylinder is much smaller than that of the outer cylinder.

[0021]

Comparative Example 2 The same freezing container as that of FIG. 1 was used, and at the same time as in Example 1, a vinyl chloride resin pipe was used for the inner cylinder and a stainless steel pipe was used for the outer cylinder. A jelly solution was prepared in the same manner as in Example 1. This was slowly frozen and thawed under the same conditions as in Example 1. In the case of this gelling agent formulation, a pine-like tissue structure was not obtained even if the freezing direction was controlled. That is, it was found that the formation of a pine-like tissue was obtained by blending gellan gum as a gelling agent. FIG. 5 shows the state of the structure of Comparative Example 2.

[0022]

[Table 2] Mix composition Weight (%) Carrageenan 0.3 Locust bean gum 0.4 Isomerized sugar 20.0 Citric acid 0.4 Pineapple juice 30.0 Flavor 0.1 Water 48.8 Total 100.0

[0023]

Embodiment 2 A container as shown in FIG.
m, height 60mm) A hollow polypropylene plastic cylinder (outer diameter 17mm, height 60mm) is installed in the center, and the bottom is a raised bottom container to prevent heat transfer from the bottom, and the lid is aluminum A foil or vinyl chloride resin lid was used to produce a hollow double cylindrical container. This was filled with 150 g of a jelly liquid prepared in the same manner as in Example 1 (formulation is shown in Table 1), sealed, cooled, gelled, and then frozen in a freezer at -20 ° C. When thawed and tasted, fibrousness was felt from the outer cylinder to the inner cylinder, and a pine-like tissue and texture were obtained.

[0024]

[Comparative Example 3] When the inner cylinder of Example 2 was removed and freeze-thawing was performed in the same manner as in Example 2, a fibrous structure was formed from the outer cylinder toward the center. Because the fibrous tissues of the above gathered, the tissues became unclear. From Comparative Example 3, it was found that an inner cylinder was required to obtain a jelly food having a pine-like structure and texture.

[0025]

Example 3 A jelly solution was prepared in the same manner as in Example 1 by blending the mix shown in Table 3, filled in the container shown in FIG. 1, sterilized by heating at 85 ° C. for 30 minutes, and then cooled. And gel in a freezer at -20 ° C (V = 0.65
5) Thawed at room temperature. This is sliced to a thickness of about 1cm and thawed. The jelly food has a pine-like texture with fibers formed from the outer cylinder to the inner cylinder, and has a tissue similar to that of pine. was gotten.

[0026]

[Table 3] Mix formulation Weight (%) Gellan gum 0.5 Carrageenan 0.1 Glucomannan 0.1 Isomerized sugar 20.0 Calcium lactate 0.3 Citric acid 0.4 Pineapple juice 30.0 Flavor 0.1 Water 48.5 Total 100.0

[0027]

Example 4 A jelly solution was prepared according to the formulation shown in Table 1 in the same manner as in Example 1, filled in the container shown in FIG.
The mixture was sterilized by heating for 1 minute, gelled by cooling, frozen in a freezer at −40 ° C. (V = 1.18), and thawed at room temperature. This was sliced into a thickness of about 1 cm and thawed, which had a tissue similar to pine tissue, and a jelly food having a new texture similar to that of pine was obtained.

[0028]

Example 5 (1) According to the formulation shown in Table 1, a jelly solution was prepared in the same manner as in Example 1. That is, fruit juice, isomerized sugar and gellan gum were first dispersed and dissolved in water, and heated to about 90 ° C. by warm roasting. When the sol obtained by heating was cooled to 70 ° C., calcium lactate and citric acid were added, and the mixture was stirred well to form a jelly liquid. 1,200 g of the jelly solution was filled in the sol-filled portion of the container shown in FIG. 1, sterilized by heating at 85 ° C. for 30 minutes, cooled and gelled, and then frozen in a freezer at −20 ° C. (V
= 0.6887 cm / h). This frozen product was thawed and the thawed product was cut into slices to obtain a jelly food having a pine-like tissue. (2) It was frozen in a freezer at −40 ° C. instead of −20 ° C. (V = 1.017 cm / h). Table 4 shows the results of a sensory test conducted by 10 panelists on the flavor of the jelly food thus obtained. As shown in the table, when frozen at −20 ° C. (freezing rate: 0.6887 cm / h), the tissue texture became very similar to that of pine. When frozen at -40 ° C (freezing speed 1.017 cm / h), it was partially formed into a pine-like tissue. FIG. 4 is frozen at −20 ° C.

[0029]

[Table 4]

[0030]

EFFECT OF THE INVENTION The present invention relates to gellan gum and, if necessary, carrageenan, xanthan gum, glucomannan,
Blend a gelling agent such as locust bean gum, heat to form a mixed sol, cool the mixed sol to gel, slowly freeze it from only one direction, and then thaw it Thus, a novel jelly food having a pine-like structure and texture can be obtained. The jelly food of the present invention has a juicy feeling and a pungent texture.

[Brief description of the drawings]

FIG. 1 is a perspective perspective view of a freezing container used in a first embodiment.

[Explanation of symbols]

 Reference Signs List 1 inner cylinder 2 outer cylinder 3 upper and lower bottom lids 4 heat-insulating lid 5 mixed sol-like material filling section

FIG. 2 is a plan view of jelly having a pine-like tissue and texture obtained in Example 1.

FIG. 3 is a perspective perspective view of a freezing container used in Example 2.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Inner cylinder 2 Outer cylinder 3 Upper and lower bottom lids 4 Raised bottom 5 Mixed sol-filled part 6 Jelly 7 Air layer

FIG. 4 is a photograph showing a plane of the jelly-like tissue obtained in Example 5.

FIG. 5 is a photograph showing a plane of the jelly-like tissue obtained in Comparative Example 2.

Claims (6)

[Claims] 1. A jelly food containing gellan gum in an amount of 0.1 to 1.0% by weight and having a pine-like texture and texture which is organized radially from the inside to the outside. 2. Mixing gellan gum in an amount of 0.1 to 1.0% by weight and heating to form a mixed sol, cooling the mixed sol to gel, controlling the freezing direction and slowly freezing the mixture, A method for producing a jelly food having a pine-like texture and texture, characterized by thawing. 3. The mixed sol is gellan gum 0.1-1.
The pine-like composition according to claim 2, wherein 0% by weight and at least one gelling agent selected from the group consisting of carrageenan, xanthan gum, glucomannan and locust bean gum are blended and heated to form. A method for producing a jelly food having a texture and texture. 4. The method of controlling the freezing direction, wherein the mixed sol is filled in a hollow double container, and slow freezing is performed by suppressing heat transfer on the upper and lower surfaces of the hollow double container. Item 4. The method for producing a jelly food having a pine-like texture and texture according to Item 2 or 3. 5. The pine-like tissue and the hollow double container according to claim 4, wherein the hollow double container is formed so that a material having a high thermal conductivity is on the outside and a material having a low thermal conductivity is on the inside. A method for producing a jelly food having a texture. 6. Slow freezing is performed at a cooling rate V represented by the following equation:
6. The method for producing a jelly food having a pine-like texture and texture according to claim 5, wherein the step is performed at 2 cm / hr or less. V = H / Z (where V is the freezing rate (cm / hr), H (cm) = (radius of the outer container cylinder) − (radius of the inner hollow cylinder), and Z is the freezing time (hr) (2 (The time when the temperature at the center of the container stays from 0 ° C to -5 ° C on the surface that contacts the inner cylinder of the inner hollow part of the heavy container))