JPH1175784A - Gelidium jelly food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To maintain and improve the quality of gelidium jelly for making it easy to eat. SOLUTION: Gelidium jelly obtained from agar or its original alga is stored together with an aqueous solution containing glucono-delta-lactone and/or gluconic acid in a closed container. The aqueous solution containing the glucono- delta-lactone and/or gluconic acid is controlled to a pH of 3-5, preferably about 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tender food product in which the quality at the time of production is maintained as it is or is further improved, a method for producing the same, and a quality maintaining / improving agent used therefor.

[0002]

2. Description of the Related Art Agar is obtained by dissolving agar or its original algae (such as Tengusa and Hiracusa) in boiling water, and in the case of original algae, after appropriate bleaching and alkali treatment, solidifying the supernatant into a mold and coagulating. Yes, usually, it is extruded from the nozzle with a pork to form a string, and seasoned with three glasses of vinegar, black honey, etc., and served for edible use. In reality, a string-shaped object is called a place. In the present invention, the bean food includes any form of coagulate that can be used for food.

[0003] In particular, the balance is eaten in the summer, and if left unaltered, it is liable to deteriorate and rot in a short period of time.
It is immersed in about 4 vinegar waters, stored in a closed container, and sold on the market via a distribution channel.

[0004]

However, vinegar water has vinegar-specific sourness, astringency, bitterness, and odor. Vinegar penetrates into the vine during storage, and the vine itself itself has these tastes and odors. And has an unfavorable effect on food consumption.

[0005] For example, even when edible with three tablespoons vinegar, the flavor and aroma of the three-sided vinegar,
However, the difference between the inside of the balance and the flavor based on the vinegar water causes a sense of incongruity. In addition, when eating with black honey, even if the balance is washed with water and drained in advance to remove the vinegar water, the sourness peculiar to vinegar soaked into the balance will act to impair the flavor. As described above, the conventional method using vinegar water impairs the texture of the tongue, and its improvement has been desired.

[0006]

As a result of various studies, the present inventors abolished the use of vinegar water, and adopted glucono delta lactone and / or gluconic acid as an alternative. As a result, the above-mentioned problem was successfully solved.

Glucono delta lactone (hereinafter sometimes simply referred to as lactone) is a white crystal or powder,
Gluconic acid is produced gradually by hydrolysis in an aqueous solution, and gluconic acid and lactone are present in an equilibrium state. Gluconic acid, which is a pure product in the form of white crystals, is generally marketed as a colorless or pale yellow syrup-like gluconic acid solution, the main components of which are glucono delta lactone and gluconic acid. Gluconic acid and lactone exist in equilibrium.

[0008] Therefore, in the present invention, glucono-delta-lactone or gluconic acid is applied as a mixture of both, even if it is initially used alone. Therefore, hereinafter, both may be collectively referred to as gluconic acids.

The gluconic acids are preferably used as an aqueous solution having a pH of 3 to 5. A particularly preferred liquid property has a pH of about 4
It is. To obtain such an aqueous solution, for example, when glucono delta lactone is used, about 0.02-0.1%
In the case of aqueous solution of gluconic acid, it is preferable to use about 0.04 to 0.2% aqueous solution of gluconic acid solution. Thereby, the balance food can be maintained at a pH of about 4.

Lactone is used as a coagulant for soy protein and milk protein, as an acidulant for sherbet, jelly, etc.
It is used as a conditioner, and glucon is
It is used as an acidulant in vinegar and soft drinks. However, to our knowledge, gluconic acids are:
There is no suggestion that it can be used as a substitute / improvement agent for vinegar or that it can be used as a quality retention / improvement agent in seaweed products such as spinach foods.

[0011] In the present invention, the bean curd food is immersed in an aqueous solution of gluconic acids and stored tightly. Therefore, add the balance to the aqueous solution of gluconic acid in the container, or place the balance in the container, add the aqueous solution of gluconic acid thereto, and further add the balance and a predetermined amount of gluconic acid and water to the container. You may make it hermetically sealed. Therefore, the present invention relates to a preservative and quality improving agent for gluconic acids for spinach foods.

The aqueous solution of gluconic acid is preferably used to such an extent that the whole food is immersed in the container. Further, in consideration of distribution and consumers, for example,
T. Plastics such as polyethylene and polypropylene are preferred.

[0013]

【Example】

Example 1 According to a conventional method, 9 g of agar was dissolved by heating in 1.1 liter of water, and after cooling and solidification, a balance was obtained. An aqueous solution (pH 4) obtained by dissolving 4 g of glucono delta lactone in 10 liters of water was added thereto, put in a polyethylene bag, and sealed.

Example 2 Tengusa was used as a raw material, and in the same manner as in Example 1, a balance and 8 g of a commercially available gluconic acid solution (containing 50% of gluconic acid) and 10 liters of water were placed in a PET container. And sealed.

Test Example 1 The product obtained in Example 1 was stored at room temperature for 2 weeks, opened, and taken out (this is referred to as product 1-A).
And 10 liters of balance and vinegar water (commercially available mixture of vinegar 1 to water 60, a conventionally used storage solution) obtained in the same manner as in Example 1 and a polyethylene bag similar to that in Example 1. After storage for 2 weeks, take out the tongue (referred to as product 1-B), (1) as it is, (2) with three glasses of vinegar, (3) with black honey Were subjected to a sensory test using ten skilled panels.

As a result, in any of (1), (2), and (3), in the case of product 1-A, as compared with product 1-B, the tingling taste, the bitterness, the sourness that pierces the tongue, No smell, especially for (3), the refreshing acidity further enhanced the sweetness of the black honey, and the flavor was considered to be extremely good.

Test Example 2 The container containing the balance obtained in Example 2 was stored at room temperature for 2 weeks and then taken out. The product was taken out as a product 2-A. In Example 2, gluconic acid solution and water were added. Instead, using the same vinegar solution as in Test Example 1, the balance was sealed in a container, and after storage for 2 weeks, the balance was taken out (referred to as product 2-B). Similarly, sensory tests were performed on (1), (2) and (3).

As a result, in any of (1), (2) and (3), the product 2-A is superior to the product 2-B.

[0019]

As described above, according to the present invention, compared to the conventional method using vinegar water, the flavor does not deteriorate even after storing the spinach food, but rather imparts a good flavor to the spinach food. Improve the quality of food. Of course, the preservation effect is not inferior to the conventional method.

Claims (5)

[Claims] An initial quality characterized by that in a closed container, agar obtained from agar or its original algae is preserved together with glucono-delta-lactone and / or gluconic acid-containing water, or the initial quality is maintained, or Better foods where better. 2. The glucono-delta-lactone and / or gluconic acid-containing water has a pH of 3 to 5.
Tend food. 3. The original quality characterized by storing a balance obtained from agar or its original algae in a conventional manner together with glucono-delta-lactone and / or gluconic acid-containing water in a closed container, Or a more improved method of manufacturing tender food. 4. The method according to claim 3, wherein the water containing glucono-delta-lactone and / or gluconic acid is adjusted to pH 3 to pH 5. 5. An agent for maintaining the quality of tongue containing glucono-delta-lactone and / or gluconic acid as an active ingredient.