JPH0231940B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a jelly containing vitamins, and more specifically, a method for producing a jelly containing vitamins, and more specifically, a method for producing a jelly containing vitamins, and more specifically, a method for producing a jelly containing vitamins, in which the vitamins are stably retained when added to fermented milk, lactic acid bacteria drinks, etc. The present invention relates to a method for producing a jelly containing .

In recent years, as the health importance of vitamins has been reaffirmed, vitamins have been increasingly added to various processed foods.

However, some vitamins, such as vitamins C and E, are easily affected by heat, light, acid (PH), and lactic acid bacteria, so these vitamins should not be used. For example, if it is added to fermented milk or lactic acid bacteria drinks, it will decompose during storage, reducing the vitamin content.

The inventor of the present invention has investigated how to ensure that the vitamins described above are stably retained even when added to fermented milk, lactic acid bacteria drinks, etc., and found that when vitamins encapsulated in a specific jelly are added to the above drinks. The present invention was made based on the knowledge that vitamins can be stably retained.

Therefore, the present invention provides a method for producing a jelly containing vitamins that can be stably retained even when vitamins with relatively poor stability such as vitamins C and E are added to various foods and drinks. The purpose is to The present invention will be explained in detail below.

The structural feature of the present invention is that a jelly-forming solution prepared by adding low methoxyl pectin and vitamins added thereto is brought into contact with a solution containing polyvalent metal ions to form a jelly body, The method involves immersing the resulting jelly in a solution containing polyvalent metal ions under heating.

The low methoxyl pectin used in the preparation of the solution for jelly formation in the present invention has a methoxyl group content of 7% or less (usually about 3.5 to 6.0%) in the molecule, and contains polyvalent metal ions such as Ca ²⁺ , which has the property of forming a strong gel due to Mg ²⁺ .

In the present invention, low methoxyl pectin is preferably added to the solution for forming jelly so that the content is usually about 1% to 1.5% (by weight). The solution for forming jelly is generally sugar-based, to which additives such as starch syrup, flavorings, and colorants are added, dissolved in an appropriate amount of water, and if desired, fruit juice may be added. You may.

In the present invention, an appropriate amount of desired vitamins is added to a solution for forming a jelly containing low methoxyl pectin as described above. The amount of vitamins added may be arbitrary; for example, about 1000 mg of vitamin C is added to 1000 g of the jelly forming solution.

Next, the solution for jelly formation prepared as described above is brought into contact with a solution containing polyvalent metal ions to form a jelly body. The solution containing polyvalent metal ions used here may be a solution of an edible calcium salt or magnesium salt dissolved in water, and an aqueous solution of a calcium salt, such as calcium lactate, is generally preferred. Calcium salts (or magnesium salts) are generally used at a concentration of about 1 to 2%, and acids such as citric acid and sugar may also be added.

In order to bring the solution containing polyvalent metal ions into contact with the solution for forming a jelly, various methods can be adopted depending on the shape of the jelly body to be formed. For example, to form a spherical or capsule-shaped jelly, a solution for jelly formation may be dropped into a polyvalent metal ion solution, and to form a dice-shaped jelly, the latter is placed in a square container. It is preferable that the former solution is allowed to flow down into the solution so as to be homogeneous to form a plate-shaped jelly body, and this plate-shaped jelly body is cut into dice shapes.

The jelly body obtained as described above contains a solution containing vitamins as a core material within a gel-like film formed by the reaction of low methoxyl pectin and polyvalent metal ions in the solution for jelly formation. However, in this jelly body, the gel-like film still has a weak gel strength, so the mechanical strength is poor, and it dissolves during heat treatments such as sterilization, drying, and baking, making it impossible to maintain the jelly-like state. In the present invention, in order to further increase the gel strength of the gel-like film, the jelly body is immersed again in a solution containing polyvalent metal ions under heating. At this time, the immersion time varies depending on the low methoxyl content of the jelly, the concentration of polyvalent metal ions, and the heating temperature, but is generally about 10 to 60 minutes. Further, the heating temperature can be applied over a wide range from a temperature higher than room temperature to the boiling point of the solution. When immersed in a solution containing polyvalent metal ions, the polyvalent metal ions act homogeneously on the gel-like film of the jelly body due to their osmotic pressure, further strengthening the gel structure of the film, and heating. This strengthened gel structure is fixed, and as a result, a jelly body with higher mechanical strength and better heat resistance than conventional jelly can be obtained. For example, even when the jelly obtained in this way is heated at 130°C for 30 minutes under pressure, it does not dissolve and maintains a good gel structure, and even when dried at 200°C, it does not dissolve. Moreover, the gel structure is also good. Moreover, this jelly body is not affected not only by heat but also by acids, lactic acid bacteria, and the like.

Therefore, the jelly containing vitamins obtained as described above can be added to a wide variety of foods and drinks for the purpose of fortifying vitamins without decomposing the vitamins during storage. can be maintained. Especially when added to fermented milk or lactic acid bacteria drinks.
Vitamin C susceptible to PH and lactic acid bacteria
In addition, when E is added to these milk drinks in the form of encapsulating it in a jelly according to the present invention, these vitamins are stably retained, so the jelly according to the present invention can be added to the vitamins of fermented milk and lactic acid bacteria drinks. It can be said that it is suitable for reinforcement.

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example Preparation of solution for jelly formation Sugar 566g Water Candy 100g 1/5 concentrated lemon juice 100g Low methoxyl pectin 15g Flavor 2g Vitamin C 1000mg Water 217g Preparation of solution containing polyvalent metal ions Calcium lactate 1.0 (parts by weight) ) Tertiary calcium phosphate 0.6 〃 Citric acid 1.0 〃 Sugar 30.0 〃 Water 67.4 〃 Formation of jelly body The above solution for jelly formation is dropped into the above solution containing polyvalent metal ions through a container equipped with many nozzles. A spherical jelly body was formed.

Next, the obtained spherical jelly body was immersed for 30 minutes in a solution containing polyvalent metal ions prepared in the same manner as above, and heated to 85°C.

Next, the thus obtained spherical jelly containing vitamin C was added to yogurt, and the stability of vitamin C during storage was investigated. The results are shown below.

Test method Non-fat milk solids 10.0% (wt), fat 2.0% (wt)
50 g of the above spherical jelly (vitamin C content: 50 mg) was added to 450 g of yogurt with a pH of 4.6, and after storage at a temperature of 6° C. for 2 weeks, the vitamin C content in the yogurt was measured.

In addition, as a control, 50 mg of vitamin C was directly added to 450 g of the above yogurt, and the vitamin content was measured after storage in the same manner. As a result, the vitamin content was 45 mg in the jelly-added product, while it was reduced to 20 mg in the control. From this test result, the stabilizing effect of the vitamins in the jelly containing vitamins according to the present invention can be recognized.

Claims (1)

[Scope of Claims] 1 A jelly obtained by adding vitamins to a jelly-forming solution prepared by adding low methoxyl pectin and contacting it with a solution containing polyvalent metal ions to form a jelly body. A method for producing a jelly containing vitamins, which comprises immersing the jelly in a solution containing polyvalent metal ions under heating. 2. The manufacturing method according to claim 1, wherein the polyvalent metal ion is a calcium ion. 3. The manufacturing method according to claim 1 or 2, wherein the jelly body is immersed in a solution containing calcium ions for 10 to 60 minutes under heating.