AU644482B2 - Jelly resembling the flesh of fruit - Google Patents

Description

AUJSTRAL IA Pat-ents Act COMYPLETE SPECIFICATIONI

(ORIGINAL)

4 ;ffPr) Int. Class Class Application Number: Lodged: Complete Specification Lodoed: Accepted: Published: Priority Related Art: Name of Applicant: Kabushikikal sha Kibun, Kabushikihai.:ha K'yo-warbh. 3:uhin Actual Inventor(s): IHisashi Nozaki Seiya Sakurai Address for Service: PHILLIPS ORMObrDE FITZPATRICK Patent and Trade Mark Attorneys 367 Collins Street Melbourne 3000 AUSTRAIA Invention Title: JELLY RESEMBLING THE FLESH OF FRUIT OuL Ref "31031 POF Code: 1594/87771,97'7894 The following statement i2- e tha best mnethod of PerfO!:~V!it' 6006~ 1 .I 1 j i TI'l -1A- JELLY RESEMBLING THE FLESH OF FRUIT The present invention relates to a jelly which resembles the flesh of fruit in flavor and palatability.

Jelly is a food preparation made by solidifying the juice of fruit or the like with agar, gelatin, carrageenan, etc. and is served cold in order to Fully exhibit its smoothness to the tongue and homogeneous consistency. Jelly has therefore been a popular dessert for many people.

However, all of the jellies so far made available have been rather monotonous in taste and are not completely satisfactory for the people of today who have a very wide variety of likes and dislikes in their food preferences.

One of the approaches that has boon taken to fill this gap Is to add fragments of the flesh of varlous fruits to a jeolly so that a more versatile product range can be provided in terms of flavor. Although such jelly products are marketed in large quantities, the jelly its.elf is in no way different from the traditional type An object, therefore, of the present invention is to provide a jelly that resembles the flesh of fruit and which is so unique as to drastically change the image of "jolly" in the conventional sense of the term.

The present inventors have engaged in the study of jelly bases that have not previously been used In jelly products of the type contemplated by the present invention, and during 'heir trail-and-error based research, they thought of using the konjak paste prepared by mixing water, -2konjak flour and a basic amino acid or a salt, or a mixture thereof. As a result of further studies made in this respect, the present inventors found that when this konjak paste was treated under specified conditions, a jelly containing the juice of fruit could be obtained which unexpectedly enough presented palatability and flavor that were just like those of the fruit whose juice was contained in the jelly. The present invention has been accomplished on the basis of this finding.

In one aspect, the presept .invention provides a jelly that resembles the flavor and palatability of the flesh of fruit and which contains a konjak flour or konjak mannam and th juice of a selected fruit or fruits as main ingredients.

In another aspect, the present Invention provides a process for producing a jelly that resembles the flesh of fruit which comprises the steps of: mixing water, konJak [lour and a basic amino acid or a salt, or a mixture thereof without substantial heating to prepare a konjak paste; adding the juice of a fruit to said konjak paste; stirring the ingredients to form a mixture; freezing the mixture; and Cinally thawing the frozen mixture.

The present invention is descrioed hereinafter in deta i l.

In order to produce the jelly of the present invention which resembles thi.e flesh of fruit, it is necessary that an alkaline konjak paste be prepared from0 a konjak flour. Stated more specifically, either one of' the following methods may be adopted to produce a konjak paste: i a konjak flour is swollen by addition of water, and an alkali agent is added and mixed with the swollen konjak flour; a konjak flour is swollen by addition of water containing an alkali. agent, and an alkali agent is added and mixed with the swollen konjak flour; or an alkali agent is added and mixed with a konjak flour, which is swollen by addition of water.

The konjak flour used in each or the methods dlescrIbcd above is the flour of' konjak or dricl konjak.

lThe alkai agent to Li used is a basic ainino acidc, a basic salt or a mixture thereof.

Specific exampl-es of' the basic amino acid include arginine, hist idino, lysinc, ci truliine and ornithinc. A particularly preferred basic amino acild is arg inne or l ysineo, These basic amino acids may be used either on their own or as admixtures.

The basic amino acid Is pro orably used in an amount of 1.25 15 wt% of the konjak flour.

Any basic edible salts may be used as basic salts but basic phosphate salts and organic ancil salts are preferred.

[,or oxample, sodiun carbonate, sodium bicarbonate, calcum carbonate, dlisodium phosphato, trisod ium phosphate, cipotassium phosphate, tripotassium phosphate, sodiurm polyphosphate, sodium citrate, sodium lactate, etc. are prcf'erably used.

The basic salts are preferably used in an amount of 0.01 5 wt% of the konijak flour.

-4- In order to provide a buffer effect, acids such as citric acid and lactic acid or acidic salts such as sodium dihydrogenphosphate and potassium dihydrogenphosphate may be appropriately combined such as to produce a final p1H in a weakly alkalirne range.

To the konjak paste thus obtained, fruit juice or a substance containing it is added, the ingredients are mixed with sti-rr-ng, and the resulting mixture is charged in to a predo tormined containor. The mIixture will normally gel in the container but it is possible to use fruit juice or a substance containing it which will not cause such gelation oF the mixture.

The fruLt juice or substance containing it for use in the present invention may be seolectdcl from among any known mater ials incl iud ing natural f rui t J u i ce, concentrated f'ru it juice, fruit-Juice conLaining beverages, fruit-juice containing resreshing drinks, and nectar. lxamp los of juices whioh are proFrcrably used in the present inventi.on are those oF soft-Fleshed juicy fruits including peach, grape, melon, kiwi fruit, apricot, apple, strewberry, mango, pinapplc, pear and mandarine orange. Those fruit juices and substances containing them may be used either on their own or as admixtures. If two or more kinds or Fruit juice or fruit-juice containing substances are to be used in combination, they may be added successively to the konjak paste. Alternatively, they may be mixed together beFore being added to the konjak paste. Various other substances such as fruit puree, fruit puIp and the Flesh or fruit in fragments may also be added to the konjak paste. The proportions in which fruit juice, substances conta:inng it and other additives are mixed with the konjak paste will vary with the desired physical properties and the concentration of the jelly used, but they are usually in the range of 0.5 5 parts by weight, preferably 2 4 parts by weight, per part by weight of the konjak paste. If desired, common edible gelling agents such as agar, gelatin and pectin may be added to control the palatabi.ilty and other proporties of tihe jelly whichi resembles the flesh of' fruit, Various other additives including sweeteners, seanonings, flavors, sour taste imparting agents, dyes, vitamLins, etc. may also be added in accordance with a speciLFic object desired to bc attained.

Stirring is one of the importanLt steps For producirnig tfhe Jully of' the present Ilnvention wviticlh resembles the flesh of fruit. Upon stirring, the mixture of konjak pasto and Fruit juice forms a weak go I, whose properties will change with the intensity of stirring, 'Thorefore, the palatability of the final product can be controlled by proper adjustment of' the stirring. Stirring can be dlono with any of the ordinary stirrers used in association wi th food articles, and stirrers for home use may be employed. With this type of stIrrier (200 rps), stirring is generally performd at 25 0 C For 20 100 seconds, preferably for 30 seconds.

There is no particular limitation on the type of' containor in which the mixture of konjak paste and fruit juice is placed, and a suitable container may be selected In -ir -6accordance with the shape of the jelly to be finally obtained.

After being gelled in the container by the steps described above, the mixture of konjak paste and fru it juice must be frozen. Freezing is performed at a temperature of to -5*C for a period of 6 30 hours. This can be done usually by placing the gelled mixture in a common Freezer (ca. -20 0 C) for about 24 hours. The physical properties of the jolly can be subtly changed by adjusting the speed of Freezing.

By thawing the Frozon gel1, a desired joly is obtained that has Flavor arid palatabll ity which are just I Itke those oF the flosh of tihe fruit whose juice is contai nad in the joll y. There is no partiOular limitation on the metlhod of thawing the frozen gol but it is generally thawed at 15 40'C, proforably at room tiemporature.

FXAMPLES:

The Followng examples are provided For the purpose of further illustrating the present irnvcnLtion but are in no way to be taken as limiting, HFxampL e 1 Orne thusanrid minlliliters oF watet was added to 28 g of a konjtak flour undCer stirring so that the kontjak flour swell ed In water, The mixture was thent allowed to stand For 2 hours at room temperature, thereby satisfactority efocting swelling of the konrjak flour. A solution of' 4 g of sodium carbonate In 10 mli of water, that is a coagulating agent, was added to and I ittimately mixed wtli the resuIlting

R

mixture. Tie pit of' the konjak paste thus obtaiLned was To 200 g of 'the konjak paste was added 600 g of masheod puree of peach and the Ingredients were mixed For one inute by stirring wI th a mixer at 200 rps. TPhe mixture was packed -into a synthetic resin container arid frozen for 24 hour,,s In a Freezer and theroter thawed at room tomlperature A firm f'ruilt gel- lavi rig the F Iavor and] pal atab ill t n I ud inrg the m[outh- Fee I and teOXtUre of' peach wai5 obtained.

l'xampr 1 c, 2 One thIousand fn 1.h HII1 ter's ofP wte ort was add ed to 30 g oF' a konjr-ak Flour uncler stir ring so t hat theo konj ak F Iour swelIled In water The ml xture was 11hen al11owed to st and I or 2 hours at. roomT teIII)erat.Hnrc, thereby satis Factor ilIy eF'Fect Lg swell ing of' the konjak Flou,. A solutiont of' 1.5 g orF sodium carbona te in 10 m 1 of' waterl- that. I s a coag lilat. in g agent., was added to and. i n tmate Iy tn Ixod wtth the r e sni t g mnI xtut-re The p11 of' the koi ak paste thus ob tatined was 1b. 43.

Tlo 200 g oF the 1{onjak paste, was added a mixttro of' gr~apej Jui cc 600 ml an(] pecttia 2 g) di ssolIved Inr hot win r ml) and the [i ngr cdi ents were mnt.xed For' one in I ntte by sti rrinig wi. ta in mixer ait 200 rpm The mi xtIIre Was pIaCke1 Into a synithe tic res in contLai[ner and Frozen For 24 hours a'nd thler'ea~er thawed at room temperature. A Firm f'ruit gel hanving the fl-avor and palatabilit y oF' grzapes was obtained.

pExamnp I e 3 one thousand int1[.111[bet's of' water was added to 28 g of a konjak flour under stirt'ring so tha the konjak flour -8swelled in water. The ip'xture was then allo,'ed to stand for 2 hours at room temperature, thereby satI sfactor I ly efecting swelling of the konjak ['.four. A soLu-tion of' 2.5 g of' sodi urn carbonate In 10 ml. of' water that i s a coagttlati ng agent, was added to arid Intimately mixed with the reSUl1-tig mixture. The p11 or the .konjak paste thuis obtained was 9,85.

To 200 g oF the konjak paste was added 600 g of' miashed pu~ree of aipr [cot and the I ngred ien ts were mixed F'or one, i nnte by st irr inrg xvith a M I xci at 200)rp The In IX ture mas p~acked Inato a syntflietUi c reslin eontLa iner anid F ro'zen For 24 [iou is I1n a Freezer and the rca Ftcr thawed ait. room toirperatuire. A FIrmn ru itt geot halvig the flIavor arid pallitab illty oF apr 1cot. was obtained.(. The ,Jolly of' the p t sc"nt ti vert at i wh i ch, re so eb I es Hi hef I os I I of' F'ri u t s ai novel Food !nrt Ic I in Jelly form t hat Uses as, a balse the konjak fl[our or konijak ianan, xviili has not preotus ly been tsed1 Ini jol e p rodticS tsOF the t ype eon teimip at ed by the prIe sent invenition [F poteh J ii cc i s 111eorpora ted t, palattibi Iity and flavor of' the jelly will be ju~st 11kc, those, of' canned p.eaches I a other words ,the p resent tinvenit I oil pr'ovie if (ISajelly that, i'esOMDu (Iesto p'xlat-abEli by and Flavor of' t.he frit whose ii [CO is t necorpo I'la ted therelin.

[ayliving such, unique pa latab ii i y arid f' Iavor the j c iiy oC FOte prosenv finvent ion xwhi[ch resemb I s the F sh of' Frulitt is anticipated to fully sat-Isf'y the variouis taste.

preferences of the po!op to of' today xvlo have ai wide variety of' 1 ikes and dtis.likes, At the same thime, bte present Invent ion xvi t of fer great bonoflIt-s to Inrdus try, hay trig successrFully (love ot 1 method oF' attiiizirig Fruits in al xvay -9that Is improved not only In economic terms but also In terms of' their keeping quality.

Claims (9)

1. A jelly having a flavor and palatability resembling that of the flesh of fruit, and which is produced by adding the juice of fruit to konjak paste which is prepared by mixing water, konjak flour and a basic amino acid or a salt, or a mixture thereof, to swell the konjak flour with water sufficiently, and which is not subject to heat treatment, stirring the ingredients to form a mixture, freezing the mixture, and thawing the frozen mixture.

2. A jelly according to claim 1 wherein the juice of fruit is added by incorporating at least one member selected from the group consisting of natural fruit juice, concentrated fruit juice, fruit-j uice containing beverages, fruit-juice containing refreshing drinks, nectar, fruit puree, fruit pulp, and the flesh of fruit in fragments.

3. A jelly according to any Ae of claims i or 2 wherein the fruit juice to be added is at least one member selected from the group consisting of peach, grape, melon, kiwi fruit, apricot, apple, strawberry, mango, pineapple, pear and mandarine orange.

4. A jelly according to any one of claims 1 3 wherein the amount of fruit juice added to the konjak paste is to 5 parts by weight, per part by weight of the konjak 32 paste.

A jelly according to claim 4 wherein the amount of fruit juice added to the konjak paste is 2 to 4 parts by weight, per part by weight of the konjak paste.

6. A jelly according to any one of claims 1 5 which additionally contains at least one ingredient selected from the group consisting of edible gelling agents, sweetness, seasonings, flavors, sour taste imparting agents, dyes, and 10 ip vitamins.

7. A jelly according to any one of claims 1 6 wherein the mixture is frozen by holding it at a temperature of from -30 to -5°C for a period of 6 30 hours.

8. A jelly according to any one of claims 1 7 wherein the frozen miture is thawed at a temperature of 15

9. A jelly according to claim 1 substantially as hereinbefore described with reference to any one of the examples. DATED: 1 October 1993 PHILLIPS ORMONDE FITZPATRICK Attorneys for: KABUSHIKIKAISHA KIBUN and KABUSHIKIKAISHA KYOWASHOKUHIN 4242N 3) 11 JELLY RESEMBLING THE FLESH OF FRUITr ABSTRACT OF THE DISCLOSURE: A jelly having flavor and palatabili:1ty that resemnbl~e those of 'he flesh of fruit, and a process for producing such jolly are disclosed. Th-e jelly has a konjak flour or konjak mannan and fru IA j nice as main ingredients, and is produced by the steps of mix-ig these ingredients to prepare a konjak paste, adding the juice off'rui t to said konjak paste, sti rri ng the ingredienits to Form a mixture, Freezing the ixtu~re and final ly thiawing the frozen mixtu're Tbils j el ly hias great( conom1rl i[e Ut1 I Ii ty goodl keepIig qual I ity and I s anti1c Ipated to full Iy sat i s Cy thie var ious tas te preferenices of' the peop 1 c of' today who have a vi de varioet,.y of' I 1(05 anid di-slikes,