JP3356792B2 - Jelly-like spherical food and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel jelly-like spherical food and a method for producing the same, which is intended to improve the texture.

[0002]

2. Description of the Related Art Conventionally, an aqueous solution of a water-soluble alginate such as sodium alginate or potassium alginate, that is, a water-soluble alginate sol is dropped or contacted with a polyvalent metal salt such as calcium chloride, calcium lactate or aluminum chloride by other methods. Jelly-like spherical foods to be produced are known. This jelly-like spherical food has the advantage that it can be produced relatively easily. However, depending on the conditions of the raw materials, the spherical gel produced by this method has a problem that it hardens with the passage of days and the texture is easily damaged. Therefore,
Jelly-like spherical foods that solve such a problem are also known. For example, Japanese Unexamined Patent Publication No. 3-61405 discloses a gelled product in which a sweetened saccharide is contained in a gelled product in an amount of about 40% or more to prevent hardening that occurs with the passage of days.

[0003]

However, in the above-mentioned jelly-like spherical food, the aqueous solution dropped into the gelling liquid is gradually gelled from the surface toward the inside,
There is a problem that the surface portion is the hardest and tends to be softer as it goes inward, and the texture is not like jelly food and is unnatural. Also, such a difference in hardness between the surface portion and the inside becomes remarkable as the jelly-like spherical food becomes larger,
In particular, when the diameter is 1 cm or more, the texture becomes completely unnatural as if the soft jelly food is covered with a hard outer skin.

[0004] In view of such circumstances, an object of the present invention is to provide a jelly-like spherical food with a small difference in hardness between the surface portion and the inside and a natural texture like a jelly food, and a method for producing the same. I do.

[0005]

The jelly-like spherical food according to the present invention, which achieves the above objects, comprises a water-soluble alginate,
Is a spherical gel having a diameter of 1 cm or more obtained by gelling an aqueous solution of a gelling substance consisting of methoxyl pectin with a gelling solution, containing 5 to 50% of α-starch or once gelatinized.
The starch is characterized in that the starch contains 5 to 50% of β-starch . In addition, water-soluble alginate and low methoxyl
A spherical gel having a diameter of 1 cm or more obtained by gelling an aqueous solution of a gelling substance composed of pectin with a gelling liquid, characterized by containing insoluble dietary fiber. On the other hand, the method for producing the jelly-like spherical food according to the present invention is based on a water-soluble alginate or low methoxyl pectin to which β-starch has been added.
Comprising an aqueous solution of gelling material spherical gelled with a gelling solution, a β starch contained by the then obtained spherical gel by heating, characterized in that the α-starch. Generally, starch is divided into β-starch and α-starch according to its properties. When β-starch is heated to about 60 ° C. or more in the presence of water, it is turned into α-starch, and α-starch is turned into β over time. It is said to return to beta starch.

Hereinafter, the configuration of the present invention will be described in detail.

[0007] The jelly-like spherical food of the present invention is a gelled product obtained by spherically gelling an aqueous solution of a gelling substance with a gelling liquid.

[0008] Here, the gelling substance, sodium alginate, water-soluble alginate and low-methoxy Lupe Chi emissions such as potassium alginate say. In addition, the concentration of the aqueous solution of the gelled substance, in the case of a water-soluble alginate,
Generally 0.2 to 10% (indicates weight%; the same applies hereinafter)
Usually, 0.5 to 3% is used, and in the case of lomethixyl pectin, it is generally about twice as high as that of water-soluble alginate.

On the other hand, the gelling liquid is a liquid having a property of gelling an aqueous solution of the above-mentioned gelling substance, such as an aqueous solution of a polyvalent metal salt such as calcium chloride, calcium lactate or calcium citrate. The concentration in the case of the aqueous polyvalent metal salt solution is 0.5 to 20%, and that usually used is about 1 to 3%.

[0010] One of the jelly-like spherical foods of the present invention is the above gelled product containing α-starch. In the present invention, as the starch to be contained, starch such as tapioca starch, potato starch, sweet potato starch and the like may be used, or foods mainly containing starch such as red bean bean, chestnut bean and shiratama flour may be used. The jelly-like spherical food of the present invention can be obtained by uniformly dispersing the starch in an aqueous solution of a gelling substance and gelling the starch in a gelling solution.

In the present invention, it is necessary that the starch in the gelled material is at least temporarily gelatinized. That is, starch pregelatinized by heating may be dispersed in an aqueous solution of a gelling substance, or the starch contained therein may be pregelatinized by gelling and heating. Therefore, in the case of using a cooked raw material such as red bean bean paste or chestnut bean, the raw material has already been pregelatinized, so that it is only necessary to add this to an aqueous solution of a gelling substance to cause gelation. Since α-starch is converted to β-starch over time to become β-starch, the starch in the jelly-like spherical food of the present invention does not necessarily need to be α-starch, and is obtained by converting pre-gelatinized starch to β-starch. There may be.

The starch content of the jelly-like spherical food of the present invention must be determined in consideration of the texture and appearance, but is generally preferably about 5 to 50%. If it is less than 5%, the effect of improving the texture is hardly exhibited, while if it is more than 50%, the stickiness becomes strong as a whole, which causes inconvenience in texture and appearance. In the case of a content of 5 to 50%, it has a slight stickiness like a so-called water can but has a jelly-like texture, and the whole is uniformly soft and has a favorable texture. It is more preferable that the content is of the order of magnitude.

As described above, the jelly-like spherical food of the present invention containing starch can be obtained by causing an aqueous solution of a gelling substance to which starch is added to gel in a gelling solution. Since the viscosity of the aqueous solution of the gelling substance increases due to the inclusion of the starch, there is a problem in the production method depending on the starch content. That is, in the case of employing a manufacturing method in which an aqueous solution of a gelling substance is dropped from a nozzle and gelled in a gelling liquid, it is difficult to extrude the aqueous solution from the nozzle, and when the aqueous solution is extruded from the nozzle. However, there is a problem that a clean spherical gel cannot be formed because the liquid does not drop into a rod shape. In order to solve such a problem, the method for producing a jelly-like spherical food of the present invention is extremely useful.

In the production method according to the present invention, β-starch is added to an aqueous solution of a gelling substance, gelled, and the resulting spherical gel is heated to α-starch the starch. In the present invention, β-starch refers to a starch consisting mostly of β-starch. According to this method, the viscosity of the aqueous solution of the gelling substance before gelation can be appropriately maintained, so that a clean spherical gel can be easily formed. That is,
The limit of the viscosity of the aqueous solution of the gelling substance for finishing into a clean spherical gel is about 300,000 cP. If this is the limit, if α-starch is contained, the upper limit of the content is 15%. However, when β-starch is contained, the upper limit of the content is about 50%. This is because α-starch absorbs water and swells, so adding it to an aqueous solution of a gelling substance causes an extreme increase in viscosity, but β-starch does not absorb much water and is added to an aqueous solution of a gelling substance. This is because the viscosity does not increase much. Therefore, the production method of the present invention is particularly useful when the starch content exceeds 15%.

On the other hand, another one of the jelly-like spherical foods of the present invention is obtained by adding an insoluble dietary fiber to the above gelled product. The insoluble dietary fiber used in the present invention is not particularly limited as long as it is a water-insoluble dietary fiber.For example, apple fiber, corn fiber, etc., are purified from vegetables and fruits, and the main components are insoluble pectin, polysaccharides such as cellulose. General fibers such as certain insoluble fibers may be used. The insoluble dietary fiber may be added alone as described above, or may be added in the form of a dry powder or paste of vegetables or fruits. In addition, such a jelly-like spherical food can be obtained by uniformly dispersing insoluble dietary fibers in an aqueous solution of a gelling substance and gelling the same in a gelling liquid in the same manner as described above.

The content of insoluble dietary fiber in the jelly-like spherical food of the present invention must be determined in consideration of texture and appearance, but is generally preferably about 0.1 to 15%.
If the amount is less than 0.1%, the effect of improving the texture is difficult to be exhibited, and if it exceeds 15%, it is difficult to form a clean spherical gel, which is a problem in appearance. In addition, the jelly-like spherical food containing about 0.1 to 15% of insoluble dietary fiber has a novel texture such that the whole is uniform and soft and collapses in the mouth, but the content of insoluble dietary fiber is 0.3 to 0.3%. If it is about 6%, the texture and appearance are particularly preferable.

The jelly-like spherical food of the present invention may contain starch and insoluble dietary fiber, and sweetening sugars (sucrose, fructose, etc.) as long as the object of the present invention is not impaired. , Seasonings (salt, sodium glutamate, wine,
Fruit juice, mirin, etc.), flavoring agents (cherry flavor, apple flavor, mandarin flavor, pineapple flavor, milk flavor, etc.), coloring agent (red 102
No. 4, Yellow No. 4, Blue No. 1, β-carotene, etc.), thickeners (locust bean gum, tragacanth gum, tamarind gum, guar gum, etc.), other paste materials (CMC, dextrin, etc.) and other additives It is optional. In addition, the shape of the spherical food is not necessarily limited to the spherical shape, but it is in a single lumpy shape, from a spherical shape (for example, a gummy shape) to a flat spherical shape that can be seen when the spherical shape is slightly crushed. Everything is included.

The jelly-like spherical food of the present invention may be eaten as it is, but in order to make it a preserved food, it is packaged in a container together with syrup or the like seasoned with sugar or Western liquor and then sterilized by heating (115 to 115). (125 ° C. × about 30 minutes). In the case of a jelly-like spherical food containing starch, if the starch is pregelatinized at the time of this heat sterilization, the operation steps can be omitted.

[0019]

[Action] It is not clear why the difference in hardness between the surface and the interior is reduced by including α-starch in the jelly-like spherical food, and the texture is improved. It is presumed that, especially at the surface portion which is hard and gelled or which is easily hardened and gelled, the gel bond is somewhat broken or gelation is hindered. That is, the starch in the jelly-like spherical food is at least temporarily gelatinized to break the bond of the gel, and the gelatinized starch is produced by adding the starch preliminarily gelatinized to produce the gel. It seems to inhibit the conversion. Also, by including insoluble dietary fiber in the jelly-like spherical food, the difference in hardness between the surface and the interior is reduced, and the reason why the texture is improved is not clear, but the insoluble dietary fiber also expands when it absorbs water. Therefore, it is presumed that it acts similarly to α-starch particularly on the surface of the gel. However, insoluble dietary fiber has no denaturation such as α-form or β-form.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments.

Example 1 (Blending) Noodles (red bean) 40 (Breakdown) Starch 6.4 Others 33.6 Processed tapioca starch 5 Sodium alginate 1 Sugar 13 Shimizu 41 ―――――――――― ――――――――――― Total 100 (%)

After the raw materials having the above composition were mixed while being heated to about 50 ° C., they were added dropwise to an aqueous calcium chloride solution. The viscosity at the time of dropping is 20,000-50,000 cP, and the dropping pressure is 0.1-0.2 kg / c.
m ² , the inner diameter of the dropping nozzle was 8 mm, and the concentration of calcium chloride was 1%. After dripping, 3
It was immersed for 0 to 60 minutes and washed with water to obtain a gel. Further, this was heated in a 34% sugar solution at 95 to 100 ° C. for 10 minutes to gelatinize the processed tapioca starch in the gel-like material, thereby obtaining the jelly-like spherical food of this example. In addition,
The jelly-like spherical food had a diameter of 1.5 to 2 cm, had uniform softness, and had a jelly-like texture. The obtained jelly-like spherical food can be eaten as it is, but in order to impart preservability, it is packed in a container together with syrup or the like seasoned with sugar, Western liquor, etc., and sterilized by heating (11).
(5 to 125 ° C. × about 30 minutes). In the case of heat sterilization, the above-mentioned α-formation by heating can be omitted.

Example 2 (Blend) Noodles (chestnut) 40 (Breakdown) Starch 5.6 Others 34.4 Processed tapioca starch 5 Sodium alginate 1 Sugar 13 Shimizu 41 ―――――――――― ――――――――――― Total 100 (%)

A jelly-like spherical food was obtained in the same procedure as in Example 1 using the raw materials having the above composition. This jelly-like spherical food also had uniform softness and had a jelly-like texture.

Example 3 (Blend) Shiratama Flour 14 (Breakdown) Starch 12.6 Others 1.4 Processed Tapioca Starch 5 Sodium Alginate 0.9 Sugar 30 Gum (Xanthan Gum and Guar Gum) 1 Shimizu 49.1 ---- ―――――――――――――――――― Total 100 (%)

Among the above ingredients, shiratama flour, processed tapioca starch and shimizu (about 1/3) are mixed and dispersed at room temperature.
Sodium alginate, sugar, gum and fresh water (about 2 /
3) was separately heated and mixed and dissolved at about 50 ° C., and both were mixed. At this time, the starch of the shiratama flour and the processed tapioca starch were hardly pregelatinized, and had a viscosity of 150,000 to 250,000 cP. Using a nozzle with an inner diameter of 8 mm, a pressure of 0.3
The solution was dropped into a 1% aqueous solution of calcium chloride at a pressure of 0.5 kg / cm ² under pressure, immersed for 30 to 60 minutes, and washed with water to obtain a spherical gelled product having a diameter of about 1.5 to 2 cm. This spherical gel was put into a 200 ml glass bottle together with a syrup flavored with sugar, Western liquor, etc.
The mixture was sterilized by heating at 15 ° C. for 30 minutes to obtain a jelly-like spherical food of this example. The starch in this jelly-like food has been pregelatinized during the last heat sterilization. The jelly-like spherical food of this example had good preservability, was generally uniform and soft, and had a jelly-like texture.

Example 4 (Formulation) Dried powder spinach 4 (Breakdown) Insoluble dietary fiber 0.32 Others 3.68 Sodium alginate 0.9 Sugar 12 Gum (xanthan gum and guar gum) 0.1 Shimizu 83 ――――――――――――――――― Total 100 (%)

[0028] Of the above ingredients, the ingredients other than the dry powdered spinach were mixed and dissolved by heating at about 50 ° C, and then the dry powdered spinach was mixed. The viscosity at this time is 20,000 to 50,000 cP. Using a nozzle having an inner diameter of 8 mm, the pressure is 0.1 to
The solution was dropped under pressure at a pressure of 0.2 kg / cm ^{2 into} a 1% aqueous solution of calcium chloride, immersed for 30 to 60 minutes, washed with water, and immersed in a 1.5 mm
A jelly-like spherical food of about 2 cm was obtained. This jelly-like spherical food could be eaten as it was, and was uniform and soft as a whole, and had a jelly-like texture. In addition, in order to make it a long-term storage product, it may be packed in a container together with a consommé soup or the like and sterilized by heating (about 115 to 125 ° C. × 30 minutes).

Example 5 (Formulation) Dry powder green peas 20 (Breakdown) Insoluble dietary fiber 5.4 Others 14.6 Sugar 12 Gum (xanthan gum and guar gum) 0.1 Shimizu 67 ―――――――― ――――――――――――― Total 100 (%)

A jelly-like spherical food having a similar texture was obtained in the same procedure as in Example 5 using the raw materials having the above composition.

Example 6 (Formulation) Dry powdered tomato 20 (Breakdown) Insoluble dietary fiber 0.8 Other 19.2 Sodium alginate 0.9 Sugar 12 Gum (xanthan gum and guar gum) 0.1 Shimizu 67 ――――――――――――――――― Total 100 (%)

A jelly-like spherical food having a similar texture was obtained in the same procedure as in Example 5 using the raw materials having the above composition.

[0033]

[Test example]

Test Example 1 To sodium alginate 1% and sugar 30%, the following Table 1
The processed tapioca starch and the fresh water having the composition shown in (1) and (2) were added, mixed, and dissolved by heating at about 50 ° C. And this is the inner diameter 8
Using a nozzle having a diameter of 1 mm, the pressure was appropriately changed and the resulting mixture was dropped under pressure into a 1% aqueous solution of calcium chloride. Then, this is put in 95% to 100 ° C. × 10 in about 34% sugar water.
The processed tapioca starch in the spherical gel was pregelatinized by heating under the conditions of minutes. When the texture and appearance of the jelly-like spherical food thus obtained were compared, the results shown in Table 1 were obtained.

[0034]

[Table 1]

The meanings of the symbols in Table 1 are as follows. ○… Good △… Somewhat bad ×… Not good ※ 1 I'm worried about the difference in hardness between inside and outside ※ 2 I don't care about the difference in hardness between inside and outside Also, the more the starch content, the more sticky and chewy. * 3 A clean sphere * 4 Spherical but slightly deformed * 5 Spherical

Test Example 2 1% of sodium alginate, an insoluble corn fiber as shown in Table 2 below, and fresh water were mixed and dissolved by heating at about 50 ° C. Then, using a nozzle having an inner diameter of 8 mm, the pressure was appropriately changed and dropped under pressure into a 1% aqueous solution of calcium chloride, immersed for 40 minutes, washed with water, and washed with water having a diameter of about 1.
A 5 to 2 cm jelly-like spherical food was obtained. When the texture and appearance of the jelly-like spherical food thus obtained were compared, the results shown in Table 2 were obtained.

[0037]

[Table 2]

The meanings of the symbols in Table 2 are as follows. ○… Good △… Slightly poor ×… Not good ※ 6 I am worried about the difference in hardness between inside and outside ※ 7 I am a little worried about the difference in hardness between inside and outside ※ 8 I do not mind the difference in hardness between inside and outside The texture is uniform and jelly-like. * 9 The gel is very fragile and the texture is slightly rough. * 10 A clean sphere * 11 Spherical but slightly deformed * 12 Spherical

[0039]

Since the jelly-like spherical food of the present invention contains starch or insoluble dietary fiber, the difference in hardness between the surface and the inside is small, and the texture is good as a jelly food. In addition, when starch is added, it is possible to produce an unprecedented spherical `` Mizuyokan ''-like food, while when insoluble dietary fiber is added, it breaks down in the mouth like never before This produces an effect that a jelly-like spherical food having such a texture can be produced. Further, according to the production method of the present invention, since gelatinization of starch is performed after gelation, a jelly-like spherical food having a very high starch content can be easily produced.

────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsuru Takamiya 202 of 787 Naganuma-cho, Hachioji-shi, Tokyo 202 (56) References JP-A-59-66489 (JP, A) JP-A-58-67150 (JP, A) JP-A-58-205463 (JP, A) JP-A-1-179650 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/05 Food-related literature information (food net ) JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A water-soluble alginate or low methoxylpe
An aqueous solution of gelling material consisting of cutin a diameter 1cm or more spherical gel which had been gelled with a gelling solution, or once α phased starch containing α starch 5-50% is β
A jelly-like spherical food containing 5 to 50% of a modified β-starch . 2. A water-soluble alginate or low methoxylpe.
Gelling an aqueous solution of a gelling substance consisting of Kuching with a gelling solution
Spherical gel with a diameter of 1 cm or more
Jelly-like spherical food characterized by containing a dietary fiber
Goods. 3. A water-soluble alginic acid to which β-starch has been added.
Water of gelling substance consisting of salt and low methoxyl pectin
The solution was gelled spherically in the gelling solution, and then the resulting
Β-starch contained by heating the spherical gel
A method for producing jelly-like spherical food, which is made into powder.