JPH0637574B2 - Heat resistant gel manufacturing method - Google Patents

Description

Description: BACKGROUND OF THE INVENTION Technical Field The present invention relates to commonly used thermoreversible gelling agents, namely agar, gelatin, pectin, carrageenan, furcellulan, tamarind seed polysaccharide (hereinafter thermoreversible). Alginic acid, an alkaline agent and a calcium salt are mixed together with a gelation inhibitor to produce a heat resistant gel, and the heat resistant gel obtained by the method of the present invention is deformed by heating. Without providing sufficient heat sterilization, it is possible to maintain the original texture, transparency, etc. of the thermoreversible gel, and to provide a new gel-like food such as a gel food with a long shelf life and a pound jake containing jelly. .

Prior art Calcium alginate gel (hereinafter abbreviated as algin gel) produced by the reaction between alkali metal alginate and calcium is thermo-irreversible and is resistant to heat, so this property is imparted to a thermo-reversible gelling agent that is weak to heat. As an attempt to do so, for example, a method of using agar together with an alkali metal alginate has been proposed (Japanese Patent Publication No. 44-780, Japanese Patent Publication No. 49-3).
5150, JP-A-60-110252, JP-A-60-192556).

These methods involve heating and dissolving a mixture of agar and sodium alginate, cooling the gel, cutting it into an appropriate shape, and then immersing it in a calcium salt solution, or by heating and dissolving it with a nozzle. From the calcium salt solution.

Although heat resistance is also improved by these methods, these known methods have the following problems.

1) Since the reaction between sodium alginate and calcium proceeds from the surface of the gel, the surface and the inside become non-uniform and the hardness of the gel becomes different. In addition, the gel contracts and deforms as the reaction progresses.

2) Since it takes time for the calcium ions to penetrate into the gel, it is difficult to apply it to large gels.

3) Two steps, gel formation and calcium reaction, are required.

4) For example, in the case of Mitsume agar, the calcium salt may coexist in the syrup to stabilize the gel, but the shibu taste due to the calcium salt poses a problem.

Further, a method for producing a heat-resistant gel by reacting sodium alginate and calcium caseinate (Japanese Patent Publication No. 58-5660).
8, JP-B-60-29461, JP-A-61-1358, JP-A-61-19457)
However, the produced gel does not have transparency and is not a suitable method for obtaining a transparent gel.

[Outline of Invention]

SUMMARY OF THE INVENTION The present invention aims to solve the above problems, and as a result of various studies on the synergistic effect of a thermoreversible gelling agent and a thermo-irreversible algin gel, the formation of algin gel in cold water by the combined use of a reaction inhibitor. Is extremely slow, warms,
It was found that the reaction is accelerated by cooling to form a uniform heat resistant gel, and the present invention has been completed.

That is, the present invention provides one type of a powder of a thermoreversible gelling agent such as agar, gelatin, pectin, color ginnan, furcellan, tamarind seed polysaccharide, or a mixture of two or more types,
A method for producing a heat-resistant gel, which comprises heating a mixture of alginic acid, an alkali agent, a calcium salt, a gelation inhibitor, and optionally a dispersant, which is dispersed in water, followed by heating and cooling.

The preparation of the gel according to the present invention may be carried out in the same manner as a commonly used thermoreversible gelling agent, by dispersing in water, then heating and cooling, and the gel formed is highly heat resistant, It is a heat-resistant gel with excellent transparency and no shrinkage or deformation of the gel.

[Specific Description of the Invention]

Composition of heat-resistant gelling agent 1) The amount of alginic acid added to the thermoreversible gelling agent varies depending on the type of thermoreversible gelling agent and the properties of the desired heat-resistant gel. 5.0-20.0% by weight, 10.0 for agar, color ginnan, tamarind, etc.
~ 50.0% by weight, 70.0-120.0% by weight for pectin
Is a preferable range.

2) As the alkaline agent, sodium or potassium hydrogen carbonate, sodium or potassium carbonate, sodium or potassium hydroxide, dibasic sodium or potassium phosphate, third
One of sodium or potassium phosphate, sodium or potassium pyrophosphate, sodium or potassium polyphosphate, sodium or potassium citrate, disodium or potassium succinate, sodium or potassium tartrate, sodium or potassium malate, sodium or potassium acetate, etc. The above can be used. The addition amount is 0. of alginic acid.
An amount corresponding to 2 to 5 equivalents, preferably an amount such that the pH of the solution after heat dissolution of the gelled preparation is 5 to 8 is good. If the pH is lower than this, the gel tends to be inhomogeneous and the transparency is impaired. On the other hand, if it is too high, the heat resistance will be insufficient or the taste will change.

3) As the calcium salt, it is possible to use poorly water-soluble calcium citrate, dibasic calcium phosphate, calcium carbonate, tricalcium phosphate, etc., but the most important is the ratio of calcium to alginic acid, which is 0.3 to 1.2 of alginic acid as calcium. Equivalent amount, preferably 0.5-
An amount equivalent to 1.0 equivalent is preferable. The amount of calcium added is 0.3
If the amount is less than the equivalent, not only the heat resistance of the gel is insufficient, but also a pasty feeling remains on the gel, and if it is more than 1.2 equivalent, unreacted calcium salts are mixed to form an opaque gel, and the taste also changes.

4) As gelation inhibitors for uniformly reacting neutralized alginic acid and calcium, pyrophosphoric acid, tripolyphosphoric acid, sodium or potassium salts of polymerized phosphoric acid such as metaphosphoric acid, EDTA., Sodium carbonate, sodium citrate. Etc. can be used. Of these, polymerized phosphates, especially metaphosphates are effective. The blending amount is 1 to 10 times, preferably 3 to 7 times the amount of calcium. If the amount is less than 1 time, the formation of algin gel becomes non-uniform, and if the amount is more than 10 times, the formation of algin gel becomes difficult.

5) The dispersant that is added as needed is added to accelerate the dispersion of the heat-resistant gelling agent in water.Granulated sugar, budo sugar, fructose, etc. are used, but the amount and type are both It is not particularly limited.

Generation of Heat-Resistant Gel The heat-resistant gel according to the present invention is formed by dispersing an appropriately blended heat-resistant gel preparation in water, followed by heating and cooling.

When the gelled preparation is dispersed in water, alginic acid becomes an alkali metal salt of alginic acid with an alkaline agent and dissolves.

The heating temperature differs depending on the content of alginic acid, the calcium content ratio, and the type of thermoreversible gelling agent, which is the main ingredient, but the melting temperature of commonly used gelatin, that is, 60 ° C or higher is required. Is. By heating, the thermoreversible gelling agent and the alkali metal alginate are uniformly mixed, and then by cooling, they gradually react with calcium to form an algin gel. In the case of an extremely refractory salt such as calcium, it is desirable to adjust the pH to 4.0 to 6.0 with citric acid, tartaric acid or the like immediately before cooling.

The cooled gel should be at least 6% to allow the reaction to proceed sufficiently.
By leaving it at room temperature for 0 minutes, preferably 90 minutes or more, a gel having heat resistance is obtained.

EFFECTS OF THE INVENTION Suitable applications of heat-resistant gels include gel foods that can be extended in shelf life by heat sterilization.

In addition, as a method for controlling bacteria, there are addition of antiseptics, adjustment of water activity by salt content, sugar content, etc., but it is not a preferable method from the viewpoint of consumers' health consciousness, and it is limited by the type of food, so heating Sterilization is considered the safest and most reliable.

However, in the commonly used thermoreversible gel, even agar, which has a relatively high melting point, melts at 80 to 85 ° C, and gelatin gel becomes difficult to retain its shape at a low temperature of 20 to 30 ° C. Therefore, heat sterilization of Mitsumame agar is limited to about 80 ° C at most, and it is considered that bacteria can be suppressed by adjusting the pH by adding acid to the syrup. It will occur.

Also, "Nikogori" foods, eggs, which are seafood surrounded by jelly,
Gelatin is used in "Aspic" (Western-style nigorigo) made from ham, salmon, etc., but the gelatin gel is melted by heating and the ingredients move to cause "nicotine" or "aspic". The original aesthetics are lost and the commercial value is lost. That is, since this type of jelly food currently on the market is not heat-sterilized and is sold as a daily product, the shelf life is very short.

However, in the method of the present invention, the gel produced by the agar formulation withstands heat sterilization at 95 ° C. for 30 minutes, the homogeneity of the gel, the texture is excellent, there is no shrinkage or deformation, and the syrup does not require any additional acid. , Apricot tofu, etc. can be manufactured.

Further, in the present invention, if a gelatin preparation is used, even after heat sterilization treatment at 120 ° C. for 20 minutes, which is a retort condition, there is no migration of ingredients, and “nikogori” excellent in transparency,
Food such as "Aspic" can be manufactured.

Further, in the present invention, the use of a pectin formulation,
Jelly pound cake with no deformation,
Can produce fruit cakes.

In addition to the above application examples, according to the method of the present invention, heat resistance can be added to the gel in a wide range, so that the application range of the thermoreversible gelling agent is expanded.

Next, examples of the present invention will be shown, where parts are parts by weight.

Example 1 33 parts of agar, 14 parts of alginic acid, 7 parts of sodium hydrogen carbonate,
5 parts calcium citrate, 5 parts sodium metaphosphate,
3 parts of a gelled preparation in which 36 parts of granulated sugar are mixed is dispersed in cold water. Next, after melting by heating at 98 ° C for 40 minutes, it is poured into a pad, left to stand at room temperature for 12 hours to form a gel, and cut into 1 cm squares.

Separately, heat 64 parts of white sucrose and 36 parts of water at 85 ° C for 30 minutes to make a syrup.

220 parts of cut heat-resistant kaku agar and 140 parts of syrup were packed in a heat-resistant nylon polybag, sealed, heat-sterilized at 90 ° C for 30 minutes, and then cooled in cold water. The shape of the gel did not change at all by heating, and the texture was extremely good.

Example 2 4 parts of a gelled preparation prepared by mixing 79 parts of gelatin, 10 parts of alginic acid, 6 parts of dibasic sodium phosphate, 2 parts of calcium carbonate and 3 parts of sodium metaphosphate with 2 parts of concentrated seasoning solution and 0.2 parts of salt.
And 9 parts of water together with 1 part of caramel and 80 ℃ 5
Dissolve by heating for 1 minute, add a small amount of 10% citric acid solution, and adjust to pH 5.
Adjust from 0 to 6.0. This solution is poured into a polypropylene container having an inner diameter of 10 cm and a height of 3 cm, and half-boiled quail boiled eggs and shrimp are placed as ingredients in a container that does not solidify, and then sealed and sealed. The gel that was cooled in the refrigerator for 60 minutes and gelled was sterilized by heating at 90 ° C. for 40 minutes and then cooled in cold water.

There is no movement of ingredients due to heat sterilization, excellent transparency,
An aspic having the original texture of gelatin was obtained. As a result of storing this product at 25 ° C. for 3 weeks, the number of bacteria was 0.

Example 3 HM pectin 9 parts, alginic acid 9 parts, sodium citrate 10 parts, calcium carbonate 1 part, sodium metaphosphate 1
10 parts of a gelled preparation obtained by mixing 70 parts of sucrose and 70 parts of white sucrose is dispersed in 70 parts of cold water and heated and boiled for 30 seconds. Furthermore, white sugar 100
After adding 5 parts by weight of the solution to dissolve it, 5 parts of a 10% citric acid solution was added to the pad to cool it. The gel produced by leaving it for 2 hours is cut into 1 cm squares to make square jelly.

Separately, butter 25 parts, granulated sugar 25 parts, egg 25 parts, flour 25
Part, 0.3 parts of paking powder are mixed by a conventional method,
Use as dough for pound cake. Square jelly was dispersed and enclosed in this dough, and baked in an oven at 180 ° C for 85 minutes. Inside the finished pound cake, the jelly was kept in its original shape, and a pound cake containing jelly could be prepared.

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Claims (6)

[Claims] 1. An alginic acid, an alkaline agent, and a calcium salt in one or a mixture of two or more powders of a thermoreversible gelling agent such as agar, gelatin, pectin, color ginnan, furcellulan, and tamarind seed polysaccharide. , And one or more gelling inhibitors such as sodium salt or potassium salt of polymerized phosphoric acid, EDTA, sodium carbonate, sodium citrate, etc., and 1 to 10 times the gelling inhibitor with respect to the calcium amount of the calcium salt. A method for producing a heat-resistant gel, further comprising dispersing a mixture of a dispersant, if necessary, in water, heating, and cooling. 2. Alginic acid is used as a thermoreversible gelling agent.
The method for producing a heat-resistant gel according to claim 1, which is added in an amount corresponding to 0 to 120.0% by weight. 3. The alkaline agent is sodium or potassium hydrogencarbonate, sodium or potassium carbonate, sodium or potassium hydroxide, dibasic sodium or potassium phosphate,
Tertiary sodium or potassium phosphate, sodium or potassium pyrophosphate, sodium or potassium polyphosphate, sodium or potassium citrate, disodium or potassium succinate, sodium or potassium tartrate,
The method for producing a heat-resistant gel according to claim 1, which is one or more selected from the group consisting of sodium or potassium malate and sodium or potassium acetate. 4. The calcium salt is calcium citrate, dibasic calcium phosphate, tribasic calcium phosphate, calcium carbonate or calcium sulfate alone or in combination, which is added in an amount corresponding to 0.3 to 1.2 equivalents of alginic acid as calcium. A method for producing a heat-resistant gel according to claim 1. 5. A gelation inhibitor is added alone or in combination with a sodium salt or potassium salt of polymerized phosphoric acid such as pyrophosphoric acid, tripolyphosphoric acid, metaphosphoric acid, etc., and is added in an amount of 1 to 10 times the calcium amount of the calcium salt. The method for producing a heat-resistant gel according to claim 1, wherein the method is for producing a heat-resistant gel. 6. The method for producing a heat-resistant gel according to claim 1, wherein heating is performed at 60 ° C. or higher.