JP5484875B2 - Jelly mix for microwave cooking - Google Patents

Description

  The present invention relates to a jelly mix for microwave cooking. The present invention also relates to a method for producing a jelly having a good touch.

  Jelly is a food form that has been known for a long time, and is popular as a dish or confectionery. Further, jelly is used as an auxiliary form for meals and hydration when there is swallowing injury due to age or injury.

  On the other hand, the form of microwave cooking is highly convenient because it can be cooked by a simple operation of using a microwave oven, and it can be said that the demand from consumers is still high.

For this reason, various reports have been made on jelly using microwave cooking.
For example, in JP-A-2-411 (Patent Document 1), as a method for easily preparing jelly, curdlan and pastes such as starch are added to food materials for jelly, and water and the like are further added. A method of adding and cooking by heating in a microwave oven is disclosed. The jelly obtained by this method is said to have favorable quality in flavor, texture and appearance, and is also suitable as a hot jelly.

  However, because of the product characteristics of jelly, the touch of the tongue may be very important depending on the application, and the conventional manufacturing method may not be able to cope with it sufficiently.

  For this reason, it can be said that provision of a jelly mix that can be prepared by a simple operation of cooking by heating in a microwave oven and that can obtain a jelly that is excellent in the original quality of the jelly and excellent in touch is desired.

JP-A-2-411

  In the jelly mix for cooking by heating in a microwave oven, the present inventors recently used a curdlan, which is a kind of β-1,3-glucan, by pulverizing in advance, so that the jelly prepared by this jelly mix can be obtained. It has been found that the jelly formability is greatly improved as compared with the case of having an excellent touch and not using a finely pulverized product. Further, the obtained jelly was excellent in uniformity and good in flavor. In this way, it was unexpected that both the feel of the resulting jelly and the jelly formation could be improved at the same time only by using a pre-pulverized curdlan. Met.

  Accordingly, an object of the present invention is to provide a jelly mix that can be cooked in a microwave oven in a short time, has a good touch, and can provide a jelly excellent in jelly formation.

  The jelly mix for microwave cooking according to the present invention is characterized by comprising a finely pulverized product of β-1,3-glucan.

  According to one preferable aspect of the present invention, in the jelly mix of the present invention, β-1,3-glucan is a curdlan.

  According to another preferred embodiment of the present invention, in the jelly mix of the present invention, the pulverized product of β-1,3-glucan is a curdlan having a particle diameter of 20 to 30 μm.

  The method for producing a jelly with good touch according to the present invention comprises heating a mixture obtained by adding water to the mix according to the present invention in a microwave oven.

  According to the jelly mix for cooking by heating with a microwave oven according to the present invention, a jelly having a good touch and excellent in jelly formation can be easily obtained by cooking in a short time using a microwave oven. The obtained jelly has excellent uniformity and good flavor.

Detailed description of the invention

  As described above, the microwave oven cooking jelly mix according to the present invention includes a finely pulverized product of β-1,3-glucan.

  Here, the jelly mix for cooking by heating in a microwave oven means a prepared powder (premix) prepared in advance in order to prepare the jelly. The jelly mix according to the present invention is particularly used for microwave cooking, that is, cooking by microwave irradiation. As jelly, the thing like a hot jelly is included besides the jelly chilled and eaten. Further, the jelly may be used for cooking, for confectionery, or for use as a supplementary food for nutritional supplementation for persons with swallowing injuries.

  As β-1,3-glucan used in the present invention, those having heat coagulation properties are preferable. Accordingly, in the present invention, any β-1,3-glucan having such heat coagulation properties can be used. For example, the degree of polymerization is about 5 to 6000, preferably about 100. ˜1000. Specific examples of such include curdlan, pachyman, laminaran, yeast glucan and the like. Of these, the curdlan is preferably used in the present invention.

  The curdlan is not particularly limited, and examples thereof include those produced by microorganisms belonging to the genus Alkagenes or Agrobacterium. Specifically, those produced by Alkaligenes faecalis var Myxogenes strain 10C3K [Agricultural Biological Chemistry, 30, 196 (1966)], Alkaligenes faecalis bur. Produced by the mutant NTK-u (IFO 13140) of Myxogenes strain 10C3K (Japanese Patent Publication No. 48-32673), Agrobacterium radiobacter (IFO 13127) and its mutant U-19 (IFO 13126) Can be used here (Japanese Patent Publication No. 48-32684).

  In the present invention, a commercially available product may be used as β-1,3-glucan, but since a normal commercially available product has a particle size of about 100 μm or more, it is preferable to use a finely pulverized product. It is preferable from the viewpoint of feeling. Examples of the finely pulverized product include a pulverized product obtained by pulverizing β-1,3-glucan with a blender, a homogenizer, a ball mill, an airflow pulverizer, or the like. The particle size of the finely pulverized product is preferably 10 to 40 μm, more preferably 20 to 30 μm.

  In addition, an average particle diameter can be calculated | required using particle distribution measuring apparatuses, such as a laser diffraction type particle diameter distribution measuring device (made by Nippon Laser Corporation), for example.

  The content of β-1,3-glucan in the jelly mix of the present invention is usually 0.1% to 50% by weight, preferably 0.2% to 50% by weight, based on the total amount of the jelly mix. .

  In addition to β-1,3-glucan, pastes can be added to the jelly mix of the present invention as necessary.

  Examples of the paste include starch such as potato starch, wheat starch and dextrin, seaweed paste such as agar and carrageenan, seed paste such as locust bean gum and guar gum, pectin such as citrus pectin and apple pectin. It is done.

  The paste is usually added in an amount of 0.1 to 10 parts by weight, preferably 0.2 to 5 parts by weight per 1 part by weight of the curdlan, and can be appropriately prepared depending on the type of jelly.

  Further, the jelly mix of the present invention includes seasonings, nucleic acids, alcoholic beverages, sweeteners, acidulants, colorants, fats and oils, fruit juice, cocoa, coffee, tea, matcha tea, milk, as long as they do not hinder jelly molding and touch. Additional ingredients such as fermented milk, fragrances, enzymes, amino acids, vitamins, stabilizers, preservatives and the like may be further added.

Here, examples of the seasoning include amino acids such as sodium glutamate, protein hydrolysates, and the like.
Examples of the nucleic acid include sodium 5′-inosinate, sodium 5′-guanylate and the like.

Examples of the sweetener include sugar, sorbitol, maltitol, acesulfame potassium, aspartame and the like.
Examples of the acidulant include citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid and the like.

  The jelly mix of the present invention can be produced by any method as long as it can be added to the composition by further adding pastes and additional components as needed in addition to β-1,3-glucan. Good. For example, the jelly mix of this invention can be manufactured by mixing the said raw material. At this time, if necessary, water may be added and mixed.

  Therefore, the jelly mix of the present invention may be in the form of a solid composition such as powder, granule, powder, etc., or a paste obtained by adding water.

  As described above, the method for producing a jelly with good touch according to the present invention includes heating a mixture obtained by adding water to the mix according to the present invention in a microwave oven. As a specific example, the mix of the present invention is filled in a container, added with water, stirred and made into a paste, and then heated by a microwave oven to, for example, 80 ° C. or higher, if necessary. By cooling, the target jelly with good touch can be obtained.

  At this time, the amount of water added to the mix (the amount of water added) is usually 5 to 10 parts by weight with respect to 1 part by weight of the mix of the present invention. It may be adjusted as appropriate in consideration of the output of the range, the state of the actual paste-like mix, and the like.

  In this specification, the expression of a value using “about” and “degree” includes a variation in a value that can be allowed by those skilled in the art to achieve the purpose by setting the value. Meaning. For example, it means that a variation within 20%, preferably within 10%, more preferably within 5% of a predetermined value or range can be tolerated.

  The present invention will be described in detail by the following examples, but the present invention is not limited thereto.

Example 1
Each raw material was weighed and mixed so as to have the blending ratio shown in Table 1, to prepare a coffee jelly mix (Compositions 1 and 2) and a pine jelly mix (Compositions 3 and 4).
Here, as β-1,3-glucan, curdlan was used, specifically, curdlan (“Curdlan” (trade name), manufactured by Kirin Kyowa Foods Co., Ltd.) was used. The average particle size of the curd unground was about 130 μm.

As the curdlan pulverized product, a commercially available curdlan pulverized product (“Cardlan NS” (trade name), manufactured by Kirin Kyowa Foods Co., Ltd.) was used. The average particle size of the curdlan pulverized product was 20 to 30 μm.
Commercial coffee powder and pine powder were used.

  10 g of each of Compositions 1 to 4 was placed in a paper cup (capacity 205 ml), and 70 g of water was added and mixed well. The upper part of the paper cup was covered with a wrap, and this was heated in a microwave oven (700 W) for 1 minute. Subsequently, it cooled to about 60 degreeC and obtained the jelly.

For each of the obtained jelly corresponding to each composition, jelly formation and touch were evaluated by five professional panelists according to the following criteria.
[Evaluation criteria]
・Jelly formation:
○: No collapse is observed and is good. △: Partial collapse is observed. ×: The jelly shape is not present, and the whole is collapsed.

-Tongue touch:
○: Smooth and good △: Slightly rough ×: Roughly

The results were as shown in Table 2 below.
As can be seen from the results, the coffee jelly and pine jelly obtained by using the curdlan pulverized product both had good texture and, at the same time, had good jelly formation. Furthermore, when the uniformity and flavor were also measured and evaluated, good results were obtained.

Claims (3)

A method for producing a jelly molded article having a good touch, comprising heating a container containing a curdlan having a particle size of 20 to 30 μm and a water containing a curdlan and a container containing water. The method of claim 1, wherein the amount of water is 5 to 10 parts by weight relative to 1 part by weight of the mix. The method according to claim 1 or 2, wherein a content of curdlan in the mix is 0.1 wt% to 50 wt% with respect to a total amount of the mix.