JP3433201B2 - Jelly food and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to xanthan gum,
The present invention relates to a jelly food containing locust bean gum and gellan gum and a method for producing the same. The jelly food of the present invention is viscoelastic and has a texture and texture that are subdivided by stress in the mouth.

[0002]

2. Description of the Related Art Conventionally, various jelly foods have been marketed, but gelling agents such as gelatin, carrageenan, agar, gellan gum, xanthan gum, locust bean gum and konjac mannan are usually used for these jelly foods. Has been done. It is known that even among these gelling agents, when gelatin, xanthan gum, locust bean gum or konjac mannan is used, a viscoelastic jelly food can be prepared. On the other hand, when using carrageenan, agar or gellan gum,
It is known that hard and brittle jelly foods are prepared. In the recent market trend of jelly foods, the occupancy rate of jelly foods using konjac mannan is increasing.
This is because sticky jelly foods represented by konjac jelly, that is, jelly foods having a viscoelastic texture have been favored.

[0003] Jelly foods are generally prepared by heating a liquid in which a gelling agent is dispersed or dissolved and then cooling to form a gel, but after gelling by cooling, it is further frozen. It is also known that a jelly food product can be prepared by a so-called freeze-thaw method in which a jelly food product is obtained by thawing. A method for preparing a jelly food by the freeze-thaw method is, for example, JP-A-10-99031 or JP-A-10-66523.
It is disclosed in Japanese Patent Publication No. The methods disclosed in these publications are those in which gellan gum is used as the main gelling agent to organize the flesh-like structure by a freeze-thaw method, and the jelly foods obtained by this method produce stress in the mouth, that is, food. It is explained that it is easily subdivided by a normal chewing force when put in the mouth, and has a rust-like texture or a pine-like texture.

[0004]

As described above, konjac jelly foods using konjac mannan are characterized by having a viscoelastic texture, but are difficult to dissolve in the mouth and have poor crispness. In addition to problems, it also includes problems such as stuffy throat caused by these things. on the other hand,
JP-A No. 10-99031 and JP-A No. 10-66523, jelly foods prepared by the freeze-thaw method using gellan gum as the main gelling agent is easily fragmented by stress in the mouth. However, there is a problem that the texture is hard and brittle peculiar to gellan gum, and the texture is not smooth. Therefore, the present invention has been researched and developed for the purpose of improving the above problems in conventional jelly foods and providing a novel jelly food. That is, an object of the present invention is to provide a jelly food which has viscoelasticity like konjac jelly and is easily subdivided by stress in the mouth, and a method for producing the same.

[0005]

In order to solve the above problems, the present invention provides the following jelly food and a method for producing the same. That is, the present invention is xanthan gum 0.1-1.0 wt%, locust bean gum 0.1.
~ 1.0 wt% and gellan gum 0.05 ~ 0.3 wt%, wherein the content ratio of xanthan gum to locust bean gum is in the range of 2: 8 to 8: 2, and the content of gellan gum is xanthan gum and locust. It is a jelly food characterized by being less than the total content of bean gum. The present invention also provides xanthan gum 0.1-1.0% by weight, locust bean gum 0.1-1.0%.
% Of gellan gum and 0.05 to 0.3% by weight of gellan gum, wherein the ratio of xanthan gum to locust bean gum is in the range of 2 to 8 to 8 to 2, and the gellan gum content is xanthan gum and locust. Make the amount less than the total amount of bean gum, mix and mix these gums, heat this mixture to form a sol, and then add salt to this sol and cool to gel. And a method of producing a jelly food, which comprises freezing and then thawing.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. When preparing the jelly food of the present invention, three kinds of gelling agents, xanthan gum, locust bean gum and gellan gum, are used in combination. The amount of each gelling agent blended is based on the weight of the final product, xanthan gum.
0.1 to 1.0% by weight, locust bean gum 0.1 to 1.0% by weight, and gellan gum 0.05 to 0.3% by weight. When blending this gelling agent, the blending ratio of xanthan gum and locust bean gum is 2 to 8%. The range is 8 to 2, and the amount of gellan gum is less than the total amount of xanthan gum and locust bean gum.

It is known that xanthan gum and locust bean gum hardly gel by themselves and gelate in a mixture with other gums, but they do not undergo freeze denaturation. However, in the present invention, gellan gum is added together with xanthan gum and locust bean gum as described above, and by blending these three types of gelling agents in a specific range, they have viscoelasticity like konjac jelly. It is possible to make jelly foods that are easily broken down by the stress in the mouth and subdivided. This characteristic mainly depends on the properties of gellan gum, and as the amount of gellan gum is increased, the size of the gel subdivided in the mouth becomes smaller.

The blending ratio of xanthan gum and locust bean gum is in the range of 2: 8 to 8: 2 as described above, but the preferred blending ratio is 4: 6 to 6: 4, and the most preferred blending ratio is 5 to 5. When the blending ratio is 5 to 5, that is, when both gums are blended in equal amounts, the synergistic effect of blending both gums at the same time becomes the most prominent, and a gelled product with strong viscoelasticity is obtained. The synergistic effect decreases as the blending ratio of either gum increases, and the gel strength and viscoelasticity of the resulting jelly food decrease. Further, if the content of each of xanthan gum and locust bean gum exceeds 1.0% by weight, there is a problem that the obtained jelly food becomes too hard and the texture becomes poor. On the other hand, if the amount of each of xanthan gum and locust bean gum is less than 0.1% by weight, gelation will not occur or only a weak gelation product will be obtained, so that the desired viscoelastic jelly food cannot be obtained.

Furthermore, if the content of gellan gum is more than the total content of xanthan gum and locust bean gum, or if it exceeds 0.3% by weight, it has the viscoelasticity that is the object of the present invention and is subdivided by the stress in the mouth. A citrus-like substance similar to that of Japanese Patent Application Laid-Open No. 10-99031 (Invention name: "Jelly-like food and its manufacturing method") filed earlier by the applicant because the property of gellan gum becomes stronger. It becomes a jelly food that has a nose-like texture. Therefore, it is important that the blending amount of gellan gum does not exceed the total blending amount of xanthan gum and locust bean gum.

In the present invention, the mixture of xanthan gum, locust bean gum and gellan gum is added to the mixture as described above, and this mixture is mixed with 80 parts of water.
The gelling agent is dissolved by heating at a temperature of not less than 0 ° C to form a sol. Then, a salt is added to this sol at 0.05-0.
Add about 5% by weight. As the salt added to the sol, for example, calcium lactate, calcium gluconate,
Salts such as calcium chloride and sodium chloride are listed,
One or more of these may be selected and added. In addition, flavor substances such as fruit juice, sugars, acidulants, colorants, and flavors are added to the sol if necessary. Examples of the fruit juice include apple, orange, grapefruit, melon, peach, pear, and grape juice. Examples of saccharides include glucose, fructose, sucrose, lactose, maltose, and the like. In addition to these, artificial sweeteners such as erythritol and aspartame can also be used. Further, as the acidulant, citric acid, malic acid, tartaric acid, acetic acid, lactic acid or the like can be used.

After adding the salt to the sol, the salt is added at 5 ° C.
Cool back and forth to gel and then freeze. The freezing treatment is carried out by leaving it to stand at -10 ° C to -40 ° C for about 1 to 10 hours, preferably at -20 ° C for about 4 hours.
The cooling gelation and freezing of the sol-like material do not have to be divided into steps, and may be carried out continuously in the same freezer. After the freezing treatment, the organized jelly food is obtained by thawing. The method of thawing is arbitrary, but natural thawing is preferred. The jelly food thus obtained has viscoelasticity and is easily subdivided by the stress in the mouth. In the present invention, the gelling agent of xanthan gum and locust bean gum and gellan gum is blended in a specific blending amount and blending ratio to prepare the characteristic jelly food, but the above-mentioned blending By changing the mixing ratio within the range of the amount and the mixing ratio, for example, a jelly food having various textures such as lychee and Kyoho can be obtained.

[0012] The viscoelasticity and gel state of jelly foods prepared by varying the compounding amounts and the compounding ratios of xanthan gum, locust bean gum and gellan gum are as follows:
The test example which measured the subdivision state is shown.

[0013]

[Test Example 1] (Measurement test of gel strength) (1) Preparation of sample As for the gelling agent, as shown in Table 1 below, the total blending amount of xanthan gum and locust bean gum was set to 1% by weight, and the blending ratio was set. Was changed every 0.1% by weight, and 0.1% by weight of gellan gum was added to each of them to prepare 11 gelling agent mixtures. As a control, a gellan gum was blended only 0.1 wt% without xanthan gum and locust bean gum. The gelling agent mixture or the gelling agent is dissolved in water and heated to 80 ° C to form a sol, to which 0.2% by weight of calcium lactate is added.
After adding, 110 ml each was filled in a container having a diameter of 70 mm and a height of 35 mm, and the container was left to stand in a freezer at -20 ° C for 4 hours to be frozen. Frozen gels are thawed by leaving them at 20 ℃ for 5 hours,
Twelve gelled samples were prepared.

[0014]

[Table 1]

(2) Measurement of Viscoelasticity The gelled material sample prepared by the above method was used with a compression tester (manufactured by Yamaden Co., model: Rheoner33005) at a plunger diameter of 16 mm and a compression speed of 5 mm / s. Press from the top of the sample,
The pressing force at the time when the upper surface of the gelled product was broken, that is, the gel strength was measured. Then, the strain rate was measured. The distortion rate is
The dent distance at the time when the upper surface of the gelled product is broken is divided by the total height, and can be expressed by the following formula. Strain rate (%) = {Concave distance (mm) / Sample height (mm)} x 10
The results of measuring the gel strength and the strain rate are shown in FIGS. 1 and 2, respectively.

As is clear from FIG. 1, when the compounding ratio of xanthan gum to locust bean gum is out of the range of 2: 8 to 8: 2, the gel strength becomes lower than that of the gelled product prepared only with gellan gum, and almost gelation occurs. Not not. However, when the mixing ratio of the both was 2 to 8 to 8: 2, the gel strength increased, and the highest value was obtained when the mixture was mixed in an equal amount. In addition, the distortion rate in FIG. 2 also gradually increased as the blending ratio of both approaches, and showed the highest value when blending to an equal amount. This indicates that the synergistic effect of mixing both gums in equal amounts was remarkable. The relationship between the gel strength and the strain rate represents the viscoelasticity of jelly foods. In a jelly food having strong viscoelasticity such as konjac jelly, the gel strength is 100 g or more and the strain rate is 10% or more. It has been found that when xanthan gum and locust bean gum are blended in the range of 2: 8 to 8: 2, a gelled product having strong viscoelasticity such as konjac jelly is obtained. From these results, it was also found that the viscoelasticity of the jelly food can be easily controlled according to the preference by changing the compounding ratio of xanthan gum and locust bean gum.

[0017]

[Test Example 2] (Measurement test of gel state) Xanthan gum, locust bean gum and gellan gum were mixed at the compounding ratio shown in Table 2, and this gelling agent mixture was hydrolyzed and dissolved at 80 ° C according to Test Example 1. After heating to form a sol, 0.2% by weight of calcium lactate was added thereto, 110 ml each was filled in a container with a diameter of 70 mm and a height of 35 mm, and left to stand in a freezer at -20 ° C for 4 hours for freezing. . The frozen gelled product was left at 20 ° C. for 5 hours to be thawed to prepare a gelled product sample. The gel strength sample obtained by the above method was subjected to the measurement test of gel strength and strain rate in the same manner as in Test Example 1. The measurement results are also shown in FIG. The shaded area in FIG. 3 indicates the range of gel strength and strain rate of general konjac jelly.

[0018]

[Table 2]

As is apparent from FIG. 3, when xanthan gum and locust bean gum are blended in equal amounts, and gellan gum is blended in an amount of 0.3% by weight, which is less than the total blended amount of xanthan gum and locust bean gum. It is understood that the jelly food has gel strength and strain rate similar to konjac jelly, that is, viscoelasticity. However, if the content of gellan gum is more than the total content of xanthan gum and locust bean gum, or if it exceeds 0.3% by weight, the hard and brittle properties of gellan gum become remarkable, and the viscoelasticity aimed by the present invention is Not a jelly food that you have.

[0020]

[Test Example 3] (Measurement test of gel state) Xanthan gum, locust bean gum and gellan gum were mixed at a mixing ratio shown in Table 3, and this gelling agent mixture was hydrolyzed and dissolved at 80 ° C in accordance with Test Example 1. After heating to form a sol, 0.2% by weight of calcium lactate was added thereto, 110 ml each was filled in a container having a diameter of 70 mm and a height of 35 mm, and left in a freezer at -20 ° C for 4 hours for freezing. Frozen gel
A gelled material sample was prepared by thawing at 20 ° C for 5 hours.

[0021]

[Table 3]

The gelled material sample obtained by the above method was cut out to a thickness of about 5 mm at the center of the container, put into a petri dish (made of transparent plastic), and the shadow formed when light was applied from below was applied. The state of the gel was observed by photographing from the top. The photograph of the gel state taken is shown in FIG. According to this FIG. 4, the gelled product prepared only with xanthan gum and locust bean gum of (a) does not show the organization by freeze-thawing, but the gelled product containing gellan gum of (b) to (d) is It can be seen that cracks are formed inside and as the gellan gum content increases, the number of cracks in the gelled product also tends to increase. When a feeding test was performed on these gels, the gel was easily broken from the cracks by the stress in the mouth, and the more cracks, the finer the texture was.

[0023]

[Test Example 4] (Measurement Test of Fragmentation State of Gelation Material) Xanthan gum, locust bean gum and gellan gum were mixed at a compounding ratio shown in Table 4, and according to Test Example 1,
This gelling agent mixture was hydrolyzed and dissolved, heated to 80 ° C to form a sol, and 0.2% by weight of calcium lactate was added to the mixture, which was then filled into a container 70 mm in diameter × 35 mm in height by 110 ml,- It was frozen by leaving it in a freezer at 20 ° C for 4 hours. The frozen gelled product was left at 20 ° C. for 5 hours to be thawed to prepare a gelled product sample.

[0024]

[Table 4]

The gelled sample obtained above was cut to a thickness of about 5 mm at the center of the container, crushed with a certain force, put in a petri dish, and photographed for observation. The photograph taken is shown in FIG. According to FIG.
It is clear that the larger the amount of gellan gum added, the smaller the size of the jelly food that is subdivided. That is, it was found that the size of the subdivided pieces did not depend on the blending ratio of xanthan gum and locust bean gum, but only on the blending amount (concentration) of gellan gum. This shows that, depending on the content of gellan gum, jelly foods that give different textures even if they have the same appearance, for example, jelly foods with a texture such as grapes such as lychee or Kyoho can be easily prepared. is there.

Hereinafter, examples of the present invention will be shown and specifically described.

Example 1 A jelly food was prepared based on the formulation table shown in Table 5. That is, liquid sugar, xanthan gum, locust bean gum and gellan gum were dispersed in water at the blending ratio shown in Table 5 and dissolved by heating at 80 ° C to form a sol. Calcium lactate, citric acid, fruit juice and flavor were added to this sol and stirred to prepare a jelly mix. Fill 110g of this mix into a container and seal, -20
Freezing was performed in a freezer at ℃ for about 4 hours. After the freezing treatment, the mixture was allowed to stand at room temperature for 3 hours and thawed to obtain a jelly food product. When this jelly food was eaten, it easily crumbled in the mouth while having elasticity, and had a Kyoho-like texture.

[0027]

[Table 5]

[0028]

Example 2 Jelly foods were prepared with the formulations shown in Table 6.
That is, liquid sugar, xanthan gum, locust bean gum and gellan gum were dispersed in water at the blending ratio shown in Table 6 and dissolved by heating in a water bath at 100 ° C to form a sol. Calcium lactate, citric acid, fruit juice and flavor were added to this sol and stirred to prepare a jelly mix. 110 g of this mix was filled in a container, sealed, and cooled and gelled in a refrigerator at 5 ° C. Then -15
It was slowly frozen in a freezer at ℃ for about 6 hours. After the freezing treatment, the mixture was allowed to stand at room temperature for 3 hours and thawed to obtain a jelly food product. When this jelly food was eaten, it had elasticity, but it easily crumbled in the mouth and had a lychee-like texture.

[0029]

[Table 6]

[0030]

Example 3 A coffee jelly food was prepared according to the formulation shown in Table 7. That is, liquid sugar in water at the mixing ratio shown in Table 7,
Xanthan gum, locust bean gum and gellan gum were dispersed and heated at 80 ° C. to form a sol.
Calcium lactate, coffee extract, powdered coffee, flavor and a small amount of antifoaming agent were added to this sol and stirred to prepare a mix for coffee jelly. Fill 90 g of this mix into a container, seal and store in a freezer at -30 ° C.
It was frozen for 2.5 hours. After the freezing treatment, it was left to stand in a refrigerator at 5 ° C. for about 5 hours and thawed to obtain a jelly food product. When milk for coffee is sprinkled on this jelly food, the milk enters the cracks inside the jelly food to give a geometric pattern,
It became a new type of coffee jelly food. This coffee jelly food, when compared to conventional coffee jelly food,
The milk was well entangled and the flavor was good.

[0031]

[Table 7]

[0032]

INDUSTRIAL APPLICABILITY In the jelly food of the present invention, the gelling agent is formulated by blending a specific amount of three kinds of gelling agents of xanthan gum, locust bean gum and gellan gum in a specific ratio, and further by freeze-thaw method. Since it is prepared as described above, it can be easily broken down by the stress in the mouth while having viscoelasticity and can be subdivided. Moreover, by changing the blending ratio of the above-mentioned three kinds of gelling agents within a specific range, it is possible to easily control the strength and weakness of viscoelasticity and the size of subdivision, so that various textures according to tastes can be obtained. A jelly food having a can be prepared. As described above, the present invention provides a jelly food having a novel texture and texture that cannot be obtained by conventional jelly foods.

[Brief description of drawings]

FIG. 1 shows changes in gel strength due to changes in the amount of gelling agent compounded.

FIG. 2 shows changes in strain rate due to changes in the amount of gelling agent compounded.

FIG. 3 shows the relationship between the gel strength and the strain rate when the blending ratio of the gelling agent is changed.

FIG. 4 shows changes in the gel state due to changes in the amount of gelling agent compounded.

FIG. 5 shows changes in the fragmented size of the gel when the blending ratio of the gelling agent was changed.

─────────────────────────────────────────────────── ─── Continuation of front page (56) Reference JP-A-7-184569 (JP, A) JP-A-11-187828 (JP, A) JP-A-64-60338 (JP, A) JP-A-2000-116342 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/06 A23L 1/05

Claims (3)

(57) [Claims] 1. Xanthan gum 0.1 to 10 as a gelling agent
Only 1.0% by weight, locust bean gum 0.1 to 1.0% by weight and gellan gum 0.05 to 0.3% by weight are mixed, and the blending ratio of xanthan gum to locust bean gum is 2 to 8%.
8 vs. the second range, and less than the total amount of hexane <br/> Tangamu and locust bean gum the amount of gellan gum
And mix these gums together to add water and mix
Is heated to form a sol, which is then
After adding salt, gelation by cooling, and further freezing
The konjac jelly-like viscosity obtained by thawing
Easy to subdivide by the stress in the mouth while having elasticity
Jelly food that can be made. 2. The gel strength is 100 to 300 g, and the strain rate is
The jelly food according to claim 1, which is 10 to 50%. 3. Xanthan gum as a gelling agent 0.1-1.
A method for producing a jelly food product containing only 0% by weight, locust bean gum 0.1 to 1.0% by weight and gellan gum 0.05 to 0.3% by weight, wherein the compounding ratio of xanthan gum to locust bean gum is in the range of 2 to 8 to 8: 2. And, the blending amount of gellan gum is less than the total blending amount of xanthan gum and locust bean gum, these gums are mixed and hydrolyzed, and the mixed solution is heated to form a sol, and then this sol Stress in the mouth while having viscoelasticity like konjac jelly, which is characterized by adding salt to a substance, gelling by cooling, and further freezing after freezing
A method for producing a jelly food that can be easily subdivided with .