JP7264709B2 - Method for using edible freezing agent in production of sherbet and method for producing sherbet using the edible freezing agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to an edible freezing agent consisting of konjac jelly hermetically packed in a packaging container for producing sherbet from liquid ingredients.

As cold beverages, frozen desserts, or ice desserts for obtaining a refreshing sensation, various foods and drinks such as frozen or frozen jelly, sherbet, sherbet-like beverages (eg, shakes, smoothies, etc.), and ice cream are provided. These cold drinks, frozen desserts or frozen desserts are widely used as snacks at home and desserts at restaurants.
In addition, konjac jelly produced by using glucomannan as one component of a gelling agent makes it possible to easily take glucomannan as a dietary fiber and has various tastes and flavors such as fruitiness and sweetness. It is widely provided as a low-calorie confectionery and food that can be given.
Patent Literature 1 discloses a food material for providing food and drink having a shake-like texture by mixing with milk after freezing and crumbling. This food material contains sugar, granular dried konjac processed product and water.
Patent Literature 2 discloses a food composition that is mixed with milk after freezing to form a semi-frozen food having sherbet-like texture and melting in the mouth. This food composition contains low methoxyl pectin and high methoxyl pectin as ingredients that react with divalent metal ions contained in milk to form a gel.
Patent Document 3 discloses a sherbet-like frozen jelly drink that can be used as frozen desserts or ice desserts. This frozen jelly drink contains a water-soluble saccharide mixture consisting of fructose, glucose, sucrose and powdered candy, erythritol, and a gelling agent consisting of carrageenan and locust bean gum.
In Patent Document 4, as a technical problem with sherbet-like drinks, in the case of a drink in which ice, juice, and fruit are mixed in a sherbet-like form, a dedicated device such as a mixer is required for pulverizing and mixing these into a sherbet-like form. disclosed. Cited Document 4 discloses a frozen jelly-containing beverage using sherbet-like frozen jelly instead of ice in beverages such as ice-filled milk, as an invention for solving this technical problem. D4 discloses a method for preparing a frozen jelly-containing beverage by separately preparing a beverage and frozen jelly and mixing them. In D4, carrageenan, locust bean gum and the like are exemplified as gelling agents for jelly preparation.
Patent Document 5 discloses an edible frozen dessert sheet jelly that can be stretched and used. This sheet jelly is prepared by preparing the main raw materials such as saccharides and a gelling agent in advance, pouring it into a sheet jelly with a thickness of 1 mm to 8 mm at a certain temperature or lower, and cooling and solidifying it. be. The sheet jelly is cut into appropriate sizes before use. This sheet jelly is combined with frozen desserts such as ice cream to wrap the frozen desserts, roll the frozen desserts, or sandwich the frozen desserts to form a frozen dessert that can be eaten even in a frozen state.

Japanese Patent Application Laid-Open No. 2007-202469 JP 2012-217383 A Japanese Patent Application Laid-Open No. 2002-272431 JP-A-2000-23645 JP 2010-88409 A

The food materials or food compositions disclosed in Patent Documents 1 and 2 have the advantage that they can be mixed with milk after freezing to easily prepare semi-frozen frozen desserts having shape retention properties such as shake-like or sherbet-like properties. have. These food materials or food compositions are excellent in that they provide a refreshing feeling by imparting a melt-in-the-mouth texture due to disintegration in a semi-frozen state. However, these food materials or food compositions do not give the texture of elastic solid jelly to semi-frozen frozen desserts.
The frozen drink jelly disclosed in Patent Document 3 has fluidity that allows the drink to be drunk as it is through a narrow mouthpiece, and does not give the texture of elastic solid jelly.
The frozen jelly disclosed in Patent Document 4 is used to prepare cold beverages by adding it to beverages instead of ice chips. A beverage mixed with frozen jelly maintains its form as a beverage. Therefore, the frozen jelly disclosed in Patent Document 4 does not provide sherbet or sherbet-like beverages.
The frozen sheet jelly disclosed in Patent Document 5 is for forming a frozen dessert together with frozen desserts such as ice cream, and does not provide sherbet or sherbet-like beverages.
It is an object of the present invention to provide an easy intake of dietary fiber, a resilient solid texture of konjac jelly, and a frozen dessert texture of sherbet formed by utilizing the cold storage function of konjac jelly. To provide an unprecedented type of ice confectionery (also called ice confectionery) that fuses the above.
Another object of the present invention is to provide an edible freezing agent for easily producing sherbet-like frozen desserts at home or the like.
Another object of the present invention is to provide a new type of sherbet-like frozen dessert that synergistically utilizes the taste variations of the liquid material for forming sherbet and the edible freezing agent for producing sherbet from such liquid material. is to provide

A method of using an edible freezing agent made of konjac jelly hermetically packed in a packaging container according to the present invention in the production of sherbet,
The edible freezing agent consists of konjac jelly having an outer surface molded by the inner surface of the packaging container, which is obtained by gelling a konjac jelly-forming material sealed and filled in the packaging container,
The konjac jelly hermetically filled in the packaging container is frozen to form a frozen konjac jelly, and a plurality of frozen cut pieces are prepared from the frozen konjac jelly and brought into contact with a liquid material for forming a sherbet to produce a sherbet. A method of use characterized by:
The internal temperature of the frozen cut piece can be maintained in the range of -4 ° C. to -1 ° C. at the time of contact with the liquid material for sherbet formation,
The frozen cut pieces are formed by cutting the konjac jelly sealed and filled in the packaging container by applying an external force from the outside of the packaging container to form a plurality of cut pieces, and these cut pieces are cut in the packaging container. It is characterized in that it is prepared by taking out from the packaging container a frozen cut piece obtained by freezing while maintaining a sealed and filled state.
The method for producing sherbet according to the present invention comprises:
A step of sealing and filling a packaging container with a material for forming konjac jelly;
a step of gelling the konjac jelly-forming material in a sealed state in the packaging container to form a konjac jelly having an outer surface shaped by the inner surface of the packaging container;
a step of freezing the konjac jelly sealed and filled in the packaging container to prepare a frozen konjac jelly;
preparing a plurality of frozen cut pieces from the frozen konjac jelly in the packaging container;
contacting the plurality of frozen sections with a liquid sherbet-forming material to produce a sherbet, the method comprising:
The internal temperature of the frozen cut piece can be maintained in the range of -4 ° C. to -1 ° C. at the time of contact with the liquid material for sherbet formation,
The frozen cut pieces are formed by cutting the konjac jelly sealed and filled in the packaging container by applying an external force from the outside of the packaging container to form a plurality of cut pieces, and these cut pieces are cut in the packaging container. It is characterized in that it is prepared by taking out from the packaging container a frozen cut piece obtained by freezing while maintaining a sealed and filled state.

According to the present invention, it is possible to easily ingest dietary fiber, and the elastic solid texture of konjac jelly and the texture of sherbet as ice dessert formed by utilizing the cold storage function of konjac jelly. It is possible to provide a type of frozen dessert that has never been seen before.
According to the present invention, it is possible to provide an edible freezing agent composed of konjac jelly for easily producing the sherbet-like frozen dessert at home or the like.
Further, according to the present invention, the liquid material for sherbet formation and the edible freezing agent made of konjac jelly for producing sherbet from the liquid material synergistically utilize variations in taste and texture of each. A new type of sherbet-like frozen dessert can be provided.

The present inventor conducted extensive studies on further expanding the use of konjac jelly. Among them, the present inventor obtained new knowledge that konjac jelly has a very useful cold-retaining function. Based on this new finding, konjac jelly frozen in the freezer compartment of a home refrigerator was cut into appropriate sizes, and the core temperature of the cut pieces was measured. As a result, it was found that the central temperature of the frozen section was kept below -1°C for about 15 minutes in an environment of 25°C. From this result, since the freezing point of cow's milk is −0.8° C., a novel idea was obtained that konjac jelly could be used as a freezing agent for sherbet production by combining it with cow's milk.
The present invention was made based on such a novel idea of the present inventor, and provides a novel method of using konjac jelly.
Konjac jelly is a jelly product that uses at least glucomannan contained in konjac flour as a gelling agent.
In one form of the cold storage function of frozen konjac jelly according to the present invention, even if it is left at room temperature (for example, about 20 ° C. to 25 ° C.), the internal temperature of the frozen cut piece is -4 ° C. depending on its shape and size. ~-1°C can be maintained for the time required to eat. Such a cold insulation function was discovered by the present inventors as a novel finding.
It is possible to easily produce sherbet by using such a cold insulation function as a freezing agent for the liquid material for sherbet formation. Sherbet from this frozen konjac jelly can be easily produced using a home freezer. Furthermore, it can be used for easy production of sherbet using a freezer in a restaurant. Furthermore, industrial production is also possible by establishing a supply chain that keeps the produced sherbet cool and delivers it to users.

The edible freezing agent for sherbet production according to the present invention consists of edible konjac jelly sealed and filled in a packaging container.
This konjac jelly is prepared by gelling a konjac jelly-forming material hermetically filled in a packaging container. Gelation of the konjac jelly-forming material is carried out while maintaining a sealed state in the packaging container. Due to this gelation, the contact surface of the konjac jelly with the inner surface of the packaging container becomes an outer surface shaped by the inner surface of the packaging container. Therefore, the outer surface of the konjac jelly gelled in the packaging container has at least this shaped outer surface.
Even if the konjac jelly gelled in the packaging container is frozen as it is without being taken out of the packaging container, cut into frozen pieces, and then thawed, the flavor of the konjac jelly and the texture as an elastic solid matter are impaired. There is no In addition, by freezing the konjac jelly while maintaining the state of sealing and filling in the packaging container, it is possible to effectively suppress the degree of syneresis at the time of freezing, and restore the delicate texture of the konjac jelly even after thawing. It becomes possible. These effects can be further improved by having the konjac jelly in the packaging container have an outer surface formed by the inner surface of the packaging container described above.

The konjac jelly is not particularly limited as long as it has a function as a freezing agent for producing the desired sherbet, and can be selected from known konjac jelly and konjac jelly prepared for the purpose. can be done.
As a material for preparing konjac jelly, a gelling agent for forming konjac jelly can be used. The gelling agent contains at least glucomannan as a component of konjac flour. As glucomannan, konjac flour itself, glucomannan refined from konjac flour, or the like can be used. The form of glucomannan is not limited as long as it has gelling ability for jelly formation.
As the konjac flour, for example, commonly used special flour, first grade flour, or refined konjac flour such as Timac Mannan (manufactured by Orihiro Co., Ltd.) can be mentioned.
In addition to glucomannan, the ingredients for preparing konjac jelly include other gelling agents, thickeners, sweeteners such as sucrose, glucose, and liquid sugar, fruit juice, acidulants, flavors, coloring agents, and various other ingredients. At least one component used for jelly, such as an additive, may be used.
Gelling agents and thickeners other than glucomannan include carrageenan, locust bean gum, gellan gum, agar, gelatin, pectin, alginic acid, sodium alginate, tamarind seed polysaccharides, xanthan gum, and the like. One or a combination of two or more of these can be used.

The material for forming konjac jelly preferably contains at least water, glucomannan and a thickening agent. As a thickening agent, it is preferable to use thickening polysaccharides. The blending ratio of these ingredients may be appropriately adjusted according to the freezing temperature of the intended sherbet-forming liquid material, etc., within the range in which the texture of the elastic solid jelly can be maintained even after freezing and thawing. For example, the freezing temperature of the frozen cut pieces can be controlled by adjusting the type and mixing ratio of at least one of the gelling agent and the thickening agent.
The ratio of water and glucomannan in the konjac jelly-forming material is preferably selected, for example, from the range of 0.01 to 2 parts by mass of glucomannan per 100 parts by mass of water.
When a thickening agent is additionally used, the ratio of water and thickening agent in the material for forming konjac jelly is, for example, 0.01 part by mass to 1 part by mass of thickening agent per 100 parts by mass of water. It is preferable to select from
Adjusting the composition of the konjac jelly according to the shape and size of the cut piece of frozen konjac jelly during sherbet production so that the internal temperature of the frozen cut piece can be maintained at -1°C or less during sherbet production. is preferred. The internal temperature of the frozen pieces during sherbet production can be adjusted to -15°C or higher and -1°C or lower. This internal temperature is preferably adjusted to -8°C or higher and -1°C or lower, more preferably -6°C or higher and -1°C or lower, still more preferably -4°C or higher and -1°C or lower.

The edible freezing agent for sherbet production according to the present invention can be obtained by sealingly filling the packaging container with the konjac jelly-forming material and gelling the packaging container while maintaining the state of sealing and filling.
Preferred shapes of the konjac jelly hermetically filled in the packaging container include sheet-like and plate-like shapes. Moreover, the thickness of these layers is preferably in the range of 5 mm to 20 mm, more preferably in the range of 10 mm to 15 mm.

The material and structure of the packaging container are not particularly limited as long as the konjac jelly-forming material can be hermetically filled, the hermetically filled material can be gelled, frozen, and the frozen jelly can be taken out from the packaging container. Examples of materials constituting the packaging container include known flexible films and sheets that are used for packaging and are made of resins such as nylon, polypropylene, polyethylene, and polyamide. These films and sheets may have a single-layer structure or a multi-layer structure. When hermetic filling is performed by heat-sealing, a resin layer having thermoplasticity or heat-meltability is used at least for forming the heat-sealed portion.
There is no particular limitation on the method of sealing and filling the material for forming konjac jelly into the packaging container. As the hermetic filling method, a method selected from known methods can be used according to the structure and material of the packaging container.
Formation of sherbet using the edible freezing agent of the present invention can be carried out as follows.
First, the konjac jelly sealed and filled in the packaging container is frozen while maintaining the state of being sealed and filled in the packaging container. From the frozen konjac jelly thus obtained, a plurality of cut pieces of frozen konjac jelly, that is, frozen cut pieces are prepared. A plurality of frozen cut pieces are brought into contact with a sherbet-forming material to form a sherbet by the cooling action of the frozen cut pieces.

The liquid material for forming sherbet is not particularly limited as long as it can easily form sherbet at the freezing temperature of konjac jelly in a household freezer. The liquid material for sherbet formation preferably contains components such as macromolecular substances that can serve as nuclei for ice formation during sherbet formation.
As the liquid material for sherbet formation, various beverages and liquid materials having components according to various beverages can be preferably used.
Specific examples of beverages include various tea beverages such as green tea, coarse tea, hojicha, oolong tea, jasmine tea, black tea, barley tea, and milk tea; coffee beverages such as black coffee, cafe au lait, and latte; various juices containing fruit juice; Dairy products such as juice, milk, soy milk, and fermented beverages thereof can be mentioned.
Among these, milk, soybean milk, and fermented beverages thereof are preferable, and cow's milk is more preferable.
As these liquid materials, liquid materials having a freezing point in the range of 0°C to -2.0°C, preferably in the range of 0°C to -1.0°C are preferred.

An appropriate number of the frozen cut pieces are brought into contact with the liquid material for sherbet formation, preferably mixed to form a mass, thereby obtaining a sherbet formed by surrounding the frozen cut pieces of konjac jelly. be able to.
The frozen cut pieces are maintained at a low temperature suitable for producing sherbet, and the sherbet is formed by cooling the outer surface of the frozen cut pieces and the sherbet-forming material in contact with each other. It is considered that the cut surface of the frozen slice has the function of further promoting sherbet formation. The reason for this is that the cut surface is formed as a surface where the internal tissue of the konjac jelly is exposed, maintaining a low temperature suitable for sherbet production, and the water contained inside is frozen at the cut surface. It is mentioned that the water frozen in this cut surface serves as the nucleus of the sherbet formation.
Further, it is preferable to mix multiple frozen pieces of konjac jelly with the liquid material for sherbet formation as a mass in contact or close proximity to each other. By mixing in this manner, the cold state inside the mass can be maintained for a longer period of time, effectively promoting and maintaining sherbet formation. Furthermore, the sherbet grows and forms on the outside of the mass, which prevents heat transfer from room temperature and further maintains the cold insulation state inside.
In addition, when the frozen cut pieces of konjac jelly are in contact with the sherbet-forming material after freezing, when they are partially thawed after sherbet formation, or when they are thawed, there is no syneresis from the cut pieces, or sherbet formation and sherbet. There is little or very little syneresis to the extent that the texture when eaten is not impaired. As a result, the cut piece can maintain the elastic and solid texture of konjac jelly even when it is partially thawed or after it is thawed.
During sherbet formation, a plurality of frozen sections are appropriately broken apart and brought into contact with the liquid sherbet-forming material. The sherbet formation can be promoted by stirring the plurality of cut pieces and the sherbet-forming liquid at an appropriate speed.
When the frozen konjac jelly pieces are brought into contact with a liquid material for sherbet formation, ice grains begin to form at the contact portion with the liquid material to form a sherbet. At that time, the formation of sherbet from the cut surface formed by cutting the konjac jelly proceeds more remarkably. Therefore, the formation of cut pieces by cutting frozen jelly is an important process for the formation of sherbet.

The present inventor presumes that the sherbet formation progresses more remarkably on the cut surface of the frozen cut piece as described above as follows.
The konjac jelly that has been frozen while being filled in the packaging container freezes in a state where water is confined in the jelly structure consisting of the network structure inside the konjac jelly. This moisture trapping effect can be further enhanced by the presence of a surface layer formed by the inner surface of the packaging container. Observation with a stereoscopic microscope of frozen cut pieces prepared from frozen konjac jelly obtained by freezing in a sealed state in a packaging container revealed that the jelly tissue was destroyed and exposed on the cut surface of the frozen cut pieces. In this portion, the sherbet-forming material is severely ice-crystallized. That is, the water on the cut surface of the frozen jelly serves as a starting point or a nucleus for freezing, thereby facilitating the formation of ice grains in the sherbet-forming material.
In addition, the konjac jelly according to the present invention maintains the jelly structure even when frozen, and the water is held in a frozen state in each void partitioned by the network that constitutes the structure, so it is suitable for sherbet formation. It is presumed that the internal temperature of the frozen section can be maintained at the desired low temperature even in the state of contact with the liquid. Furthermore, even when the frozen section is partially thawed or thawed, the network that makes up the tissue inside the section is maintained without being destroyed, and water is retained in each void partitioned by the network, so water separation is possible. It is presumed that it is difficult to occur, and it is possible to obtain an elastic solid texture again. Furthermore, at least part of the outer surface of the frozen cut piece has a molded surface formed by the inner wall surface of the packaging container, and the konjac jelly is frozen in a state of being sealed and filled in the packaging container. It is presumed that the effect of

The method for preparing frozen pieces from the frozen konjac jelly formed in the packaging container is not particularly limited as long as it can prepare frozen pieces having a shape and size suitable for eating the frozen pieces together with sherbet.
The shape and size of the frozen cut piece are not particularly limited as long as the shape and size are suitable for eating the frozen cut piece together with sherbet. For example, the size of the frozen cut piece may be such that the frozen cut piece or the frozen cut piece does not get stuck in the throat after being melted.
When the frozen konjac jelly is molded into a sheet in a packaging container, it is preferable to prepare a frozen cut piece as a block obtained by cutting the sheet-shaped frozen konjac jelly in the thickness direction. As for the shape of this frozen cut piece, the cross section in the direction perpendicular to the direction corresponding to the thickness direction of the sheet-like frozen konjac jelly is square, rectangular, polygonal, circular, elliptical, irregular, or the like. shape can be mentioned.
Regarding the size of these cross sections, for example, if they are square, rectangular, polygonal, or irregular, it is preferable to select the length of the longest portion from the range of 5 mm to 25 mm.
By making the size and shape suitable for eating the frozen cut piece, it can be eaten as it is. In addition, the frozen cut piece has a flavor and texture as an elastic solid even in a thawed state after freezing.

As a method for preparing the frozen section, the following method can be mentioned.
(A) A method of freezing konjac jelly sealed and filled in a packaging container, removing the konjac jelly from the packaging container, and cutting it to prepare cut pieces of frozen konjac jelly.
(B) A method in which the konjac jelly sealed and filled in the packaging container is cut in advance in the packaging container.
A knife and various cutters can be used to cut the frozen konjac jelly in method (A). Alternatively, a method of removing frozen konjac jelly that has been frozen while maintaining a sealed state in the packaging container from the packaging container and preparing frozen cut pieces using a molded special tray for cutting can also be used. It can be said that the method of using a dedicated cutting tray is an excellent method considering safety to prevent injuries to fingers during cutting.
The tray for cutting consists of a bottom part that matches the size of the frozen konjac jelly, a side wall (periphery) part that surrounds the bottom part, and a slit-like gap provided on the side wall that guides a cutter such as a knife or cutting blade. part. This clearance portion is arranged in the side wall portion according to the planar shape of the frozen section. The tray for cutting is arranged in the side wall by sequentially inserting the leading end portion and the trailing end portion of the cutter into the opposed gap portions along the inner wall of the gap portion using the gap portion as a guide. Any tray can be used as long as the frozen konjac jelly can be cut and separated.
The member for forming the cutting tray is not particularly limited. The cutting tray can be provided in the form of a resin molded product, a metal processed product, or a composite processed product thereof.
The shape and size of the cutting tray are not particularly limited as long as the intended cutting of the frozen konjac jelly is possible.
In order to enhance the cold storage effect, it is better to cut into a dice shape. When the material is cut into dice, it is preferable to cut the material into cubes having approximately the same length, width, and thickness, but the material may be rectangular or partly polygonal.

In the method (B), a plurality of cut pieces of konjac jelly are formed in the packaging container by cutting with an external force from the outside of the packaging container, and then the cut pieces are sealed and sealed in the packaging container. After freezing, it is taken out of the packaging container to prepare a frozen cut piece.
The method of cutting the konjac jelly sealed and filled in the packaging container is not particularly limited. For example, the method disclosed in Japanese Unexamined Patent Application Publication No. 2015-223166 or a method based on this method can be used.
In method (B), if the frozen cut pieces are stuck together in the packaging container, the konjac jelly should be cut so that they can be easily separated with an appropriate tool such as a spoon or knife. preferable.

The method for producing sherbet using the edible freezing agent according to the present invention described above has the following steps.
(1) A step of hermetically filling a packaging container with a material for forming konjac jelly.
(2) A step of gelling the konjac jelly-forming material sealed and filled in a packaging container to form a konjac jelly having an outer surface shaped by the inner surface of the packaging container.
(3) A step of freezing the konjac jelly sealed and filled in the packaging container to prepare a frozen konjac jelly.
(4) A step of preparing a plurality of frozen cut pieces from the frozen konjac jelly in the packaging container.
(5) contacting the plurality of frozen cut pieces with a liquid material for sherbet formation to produce sherbet;
As described above, step (4) can utilize at least one of the following steps (4-1) and (4-2).
(4-1) A step of preparing frozen pieces by cutting the frozen konjac jelly taken out of the packaging container.
(4-2) The konjac jelly sealed and filled in the packaging container is cut by applying an external force from the outside of the packaging container to form a plurality of cut pieces, and these cut pieces are used to determine the state of sealing and filling in the packaging container. A step of taking out the frozen cut piece obtained by keeping and freezing from the inside of the packaging container.

The freezing of the konjac jelly sealed and filled in the packaging container may be performed by the user who obtains the konjac jelly sealed and filled in the unfrozen packaging container and performs it in a home freezer or the like. It may be done on the supply side to the user.
Konjac jelly, which has a texture of elastic solid jelly even after thawing, impairs the flavor and texture of the konjac jelly. separation of water), and freezing and frost on the surface of konjac jelly can be suppressed. Furthermore, the above effects can be further improved by having the outer surface of the konjac jelly in the packaging container have at least the outer surface (molded surface) formed by the inner surface of the packaging container.
One of the reasons why the above effect is further improved by molding on the inner surface of the packaging container is that the inner wall of the packaging container formed during gelation is used as a mold for the molding surface, which has a smooth outer surface. It can be mentioned that a dense surface layer with a surface is formed. This surface layer is thought to more effectively prevent the water inside the konjac jelly from oozing out from the outer surface during freezing treatment or cryopreservation.
Such a molded outer surface fills the filling area in the packaging container with a material for forming konjac jelly, seals it substantially free of air bubbles, and gels in this state. can be formed by a method of forming konjac jelly in a packaging container. According to this method, the outer surface of the konjac jelly that hardens by gelation is molded along the inner surface of the packaging container to form the surface layer described above.
In addition, "a state in which air bubbles are substantially prevented from entering" means that the inner surface of the packaging container and the konjac can maintain the desired flavor and texture when thawing after freezing even if air bubbles are mixed. It refers to a state in which a ratio of the contact surface with the jelly-forming material can be ensured. The amount of air bubbles that can be allowed to obtain this state is the area of the part where the contact between the konjac jelly and the inner surface of the packaging container is blocked by the air bubbles that have entered the packaging container, The relationship between the flavor and texture of the konjac jelly obtained by freezing and then thawing the konjac jelly can be determined by conducting preliminary experiments.

The ratio of the outer surface of the konjac jelly molded on the inner surface of the packaging container may be set so as to obtain the above-described effects. At least one of the upper surface and the lower surface of the packaging container is preferably molded with the inner surface of the packaging container.
Furthermore, when the konjac jelly in the packaging container is kept sealed and filled in the packaging container and cut by external pressure, the konjac jelly in the packaging container is sealed and filled without being exposed to the atmosphere. Cut pieces are formed.
On the other hand, when the molded konjac jelly is cut into cut pieces and then transferred to a container and frozen, when freezing starts with the cut surface exposed to air, the jelly on the cut surface The expansion of tissue upon freezing disrupts the network structure. As a result, ice crystals are formed by the water retained inside exuding out, resulting in pieces of frozen konjac jelly with reduced flavor and texture. This frozen konjac jelly loses its flavor and texture even after thawing. When such frozen cut pieces are used to produce the sherbet of the present invention, ice formed from the exudate formed on the surface of the frozen cut pieces of konjac jelly mixes into the sherbet. The result is a crunchy texture and a loss of smoothness, while the ice melts and makes the sherbet watery. Furthermore, the flavor and texture of the frozen konjac jelly itself deteriorate, making it difficult to obtain the desired delicious taste.
That is, when freezing konjac jelly that has been sealed and filled in a packaging container, water freezes in a mesh network formed by a thickener containing at least konjac, and the ice crystals are very fine. Therefore, the network structure of konjac jelly is not destroyed. Therefore, not only the flavor of konjac jelly and smooth and elastic texture are maintained, but also the sherbet formed by contacting the frozen pieces of konjac jelly with the sherbet-forming liquid added from the outside becomes watery. No problem. In addition, due to this micro network structure, the cold insulation effect always works from the center to the outside of the frozen section. For example, according to the cut piece of konjac jelly according to the present invention, the sherbet formed on the outside can be continuously cooled to a constant temperature (approximately -1.0 to -2.0°C). Therefore, the sherbet can always be maintained with a constant texture by stirring moderately. These effects can also be obtained in the case where the konjac jelly is pre-cut while being sealed and filled in a packaging container.

According to this sherbet containing cut pieces of konjac jelly, the flavor and texture from the konjac jelly and the flavor and texture from the sherbet-forming material act synergistically to create a new flavor and texture that are fused together. It is possible to obtain a new texture. Konjac jelly can be selected from various flavors and textures, and sherbet-forming materials can be selected from those giving various flavors and textures and combined, and the flavor and texture of sherbet containing cut pieces of konjac jelly can be obtained. It is possible to greatly expand the variation of feeling.

The present invention will be described in more detail below with reference to experimental examples, reference examples, and examples.
(Experimental example 1)
Sample A contains 5 g of konjac powder ("Timac Mannan" manufactured by Orihiro Co., Ltd.), 5 g of xanthan gum ("San Ace NXG-S" manufactured by San-Ei Gen FFI Co., Ltd.), fructose glucose liquid sugar (Gunei Chemical Industry Co., Ltd.), 10 g of concentrated strawberry juice, 6.6 g of citric acid, 5 g of sodium citrate, a small amount of flavor, and 666.4 g of water.
Konjac powder and xanthan gum were mixed and dispersed in fructose-glucose liquid sugar, water was added, the mixture was heated to 80° C., and citric acid, sodium citrate, strawberry juice and flavor were added to obtain a raw material solution. 200 g of the raw material solution was hermetically packaged in an exterior bag made of a flexible plastic sheet so as to have a thickness of about 10 mm.
For sample B, 2 g of konjac powder ("Timac Mannan" manufactured by Orihiro Co., Ltd.), 3 g of xanthan gum ("San Ace NXG-S" manufactured by Sanei Gen FFI Co., Ltd.), locust bean gum (manufactured by Sansho Co., Ltd. "MC1000"), 300 g of fructose glucose liquid sugar (manufactured by Gun Ei Chemical Industry Co., Ltd.), 10 g of concentrated strawberry juice, 6.6 g of citric acid, 5 g of sodium citrate, a small amount of flavor, and 668.4 g of water.
The procedure for preparing these raw materials was the same as for sample A, and 200 g of the raw material solution was sealed in an exterior bag made of a flexible gas barrier three-sided seal bag (manufactured by Cowpack Co., Ltd., SPN1727) so that the thickness was about 10 mm. It was packaged, sterilized at 85°C, cooled, and shaped into a rectangle.
The cooled konjac jelly A and B (200 g each) were frozen overnight in the freezer compartment of a domestic refrigerator (National NR-E412T-SR).
Frozen Jelly A and B were unsealed and made into a planar shape of 15 mm in length and 15 mm in width, and the sizes of frozen cut pieces were uniformed to prepare samples for measuring changes in central temperature over time. The sample thickness was 10 mm. In order to keep the measurement environment at 25 ° C., an incubator with a refrigerator (MIR-154-P, manufactured by Panasonic Healthcare Co., Ltd.) was used. Custom Co., Ltd., model number: CT-05SD) and a temperature sensor (manufactured by the same company, model: LK-700, sensor φ 1.0 mm) were recorded at intervals of 30 seconds for 20 minutes.
The results of the measurements are shown in Table 1 below as recordings per minute.

According to Table 1, it was found that both samples A and B were maintained at −1° C. or below for about 15 minutes from the start of measurement.

Measurement of breaking stress Before freezing the jelly A and B (refrigerated overnight at 10 ° C.) and after freezing overnight in the freezer, cut the jelly into a size of 15 mm in length × 15 mm in width and 10 mm in thickness in the same manner as above. It was placed in an incubator with a refrigerator (MIR-154-P, manufactured by Panasonic Healthcare Co., Ltd.) at 25° C. for 30 minutes. Using a texturometer (Taketomo Electric Co., Ltd., model: Tensipressor My Boy II), a plunger with a diameter of 5 mm (contact area 0.196 cm ² , and a compression rate of 1 mm/sec.), and the compressive stress was measured when a sample with a thickness of 10 mm was compressed from the upper surface to 9 mm.
The results of the measurements were as shown in Table 2 below.

According to Table 2, the compressive stress of the jelly before freezing was 1,673 gw/cm ² for sample A and 392 gw/cm ² for sample B. After freezing and thawing, sample A was 826 gw/cm ² and sample B was 288 gw/cm ² . After freezing and thawing, the compressive stress of sample A decreased to 49% of that before freezing, and that of sample B decreased to 73% before freezing, but both samples maintained elasticity as solid konjac jelly.

(Reference example 1)
The following experiment was conducted according to Example 1 of Patent Document 1.
Konjac powder ("Sun Smart 400" manufactured by San-Eigen FFI Co., Ltd.) 1.5% by mass, pectin (manufactured by Sansho Co., Ltd.) 0.5% by mass, soy polysaccharides ("Soya Five" manufactured by Fuji Oil Co., Ltd.) S-DN") 0.5% by mass, anhydrous crystalline glucose (manufactured by Nihon Shokuhin Kako Co., Ltd.) 17% by mass, strawberry juice 10.5% by mass, water 70% by mass, and a small amount of flavoring were prepared. After mixing these powder raw materials, they were dissolved in water, and the mixture was in a liquid state after adding strawberry juice. When the viscosity of this solution was measured at 20° C., it was 30.7 mPa·s (manufactured by Toki Sangyo Co., Ltd., TVB-15 viscometer). This was packaged in a pouch and frozen overnight in the freezer of a household refrigerator. 50 ml of cold milk was added to 90 ml of the stock solution, and the mixture was mixed with a spoon and broken into a shake-like food.
The impression of tasting was that when cold (6.5°C) milk was added and stirred with a spoon, the jelly easily crumbled and was mixed with the milk, forming a strawberry milk-flavored sherbet (center temperature -4.0°C). At first, it was cold enough and tasted delicious (in a room at room temperature of 24.5°C).

(Example)
Using raw materials from the same manufacturer as in Experimental Example 1, 0.5% by mass of konjac flour, 0.3% by mass of xanthan gum, 0.2% by mass of locust bean gum, 30% by mass of fructose-glucose liquid sugar, and 1.0% by mass of concentrated strawberry juice. %, 0.66% by mass of citric acid, 0.5% by mass of sodium citrate, 0.2% by mass of fragrance, and 66.64% by mass of water. A jelly undiluted solution of 400 kg was prepared in the same manufacturing method as in Experimental Example 1. This was hermetically packaged in a gas barrier film to a size of 10 mm thick, 150 mm long and 80 mm wide, heat sterilized at 85° C., and then cooled and molded.
A sample for measurement was prepared by cutting the pre-frozen jelly (thickness of about 10 mm) into a planar shape of 15 mm long×15 mm wide. Using a texturometer (manufactured by Taketomo Electric Co., Ltd., model: Tensipressor My Boy II), this test sample was compressed from the top surface to 9 mm with a plunger having a diameter of 5 mm under the same conditions as in Experimental Example 1. was measured. The result was 555.5 gw/cm ² .
The packaged strawberry-flavored konjac jelly was frozen overnight in the freezer compartment of a domestic refrigerator (National NR-E412T-SR). The frozen konjac jelly taken out after opening the packaging material was set on a dedicated cutting tray and cut into dice to obtain cut pieces with a thickness of about 10 mm and length and width of about 10 to 15 mm. The dedicated cutting tray has a bottom surface of 90 mm×130 mm, a rising portion (side wall) on the outer circumference having a height of 20 mm, and an opening surrounded by the side wall. Frozen konjac jelly can be placed in this opening. The side wall portion has cuts with a gap of about 1 mm in width in a direction orthogonal to the bottom (vertical direction) at intervals of 11 to 13 mm along the outer peripheral direction, and these cuts are frozen konjac jelly. Acts as a guide for inserting the knife against the Frozen konjac jelly was placed in this special tray for cutting, and a knife was inserted along the notch in the side wall to obtain a large number of cut pieces of frozen konjac jelly having the size and shape described above.

When 50 g of cold milk was added to 100 g of this frozen konjac jelly cut piece and stirred with a spoon, a milk sherbet was formed around the frozen konjac jelly cut piece like pure white light snow.
The result of having 7 food specialists taste it was, "The milk sherbet itself has a smooth texture that seems to be very fine snowflakes, and you can put it in your mouth with cut pieces of konjac jelly. The strawberry-flavored konjac jelly, which has a cool and cold sensation and is elastic, matches the milk sherbet deliciously, and it feels like a completely new food that has never existed before.”
The frozen jelly was allowed to stand at room temperature for about 1 hour, and when the center temperature reached 10° C. or higher, the jelly was cut into the same size as above, and the compressive stress was measured with a texturometer. The result was 440 gw/cm ² .

Claims (10)

A method for using an edible freezing agent consisting of konjac jelly hermetically packed in a packaging container in the production of sherbet,
The edible freezing agent consists of konjac jelly having an outer surface molded by the inner surface of the packaging container obtained by gelling the konjac jelly-forming material sealed and filled in the packaging container,
The konjac jelly hermetically filled in the packaging container is frozen to form a frozen konjac jelly, and a plurality of frozen cut pieces are prepared from the frozen konjac jelly and brought into contact with a liquid material for forming a sherbet to produce a sherbet. A method for using an edible freezing agent made of konjac jelly in sherbet production, characterized in that
The internal temperature of the frozen cut piece can be maintained in the range of -4 ° C. to -1 ° C. at the time of contact with the liquid material for sherbet formation,
The frozen cut pieces are formed by cutting the konjac jelly sealed and filled in the packaging container by applying an external force from the outside of the packaging container to form a plurality of cut pieces, and these cut pieces are cut in the packaging container. A method of use, which is prepared by taking out from the packaging container a frozen cut piece obtained by freezing while maintaining a sealed and filled state. The konjac jelly-forming material contains at least water, glucomannan, and a thickener, and the ratio of water and glucomannan is selected from the range of 0.01 part by mass to 2 parts by mass of glucomannan per 100 parts by mass of water. The method of use according to claim 1, wherein the ratio of water and thickening agent is selected from the range of 0.01 part by weight to 1 part by weight of thickening agent per 100 parts by weight of water. The method of use according to claim 1 or 2 , wherein the freezing temperature of the sherbet-forming liquid material is -1.5°C to 0°C. 4. Use according to any one of claims 1 to 3 , wherein the sherbet-forming liquid material is a beverage. 5. Use according to claim 4 , wherein the beverage is milk. A method of making a sherbet comprising:
A step of sealing and filling a packaging container with a material for forming konjac jelly;
a step of gelling the konjac jelly-forming material in a sealed state in the packaging container to form a konjac jelly having an outer surface shaped by the inner surface of the packaging container;
a step of freezing the konjac jelly sealed and filled in the packaging container to prepare a frozen konjac jelly;
preparing a plurality of frozen cut pieces from the frozen konjac jelly in the packaging container;
a step of contacting the plurality of frozen cut pieces with a liquid material for forming sherbet to produce sherbet ,
The internal temperature of the frozen konjac jelly can be maintained in the range of -4 ° C. to -1 ° C. at the time of contact with the liquid material for sherbet formation,
The frozen cut pieces are formed by cutting the konjac jelly sealed and filled in the packaging container by applying an external force from the outside of the packaging container to form a plurality of cut pieces, and these cut pieces are cut in the packaging container. A method for producing sherbet, which is prepared by taking out from the packaging container frozen cut pieces obtained by freezing while maintaining a sealed filling state. The konjac jelly-forming material contains at least water, glucomannan, and a thickener, and the ratio of water and glucomannan is selected from the range of 0.01 part by mass to 2 parts by mass of glucomannan per 100 parts by mass of water. 7. The method for producing sherbet according to claim 6, wherein the ratio of water and thickener is selected from the range of 0.01 part by mass to 1 part by mass of thickener with respect to 100 parts by mass of water. The method for producing sherbet according to claim 6 or 7 , wherein the sherbet-forming liquid material has a freezing temperature of -1.5°C to 0°C. The method for producing sherbet according to any one of claims 6 to 8 , wherein the sherbet-forming liquid material is a beverage. 10. The method for producing sherbet according to claim 9 , wherein the beverage is milk.