JPH074176B2 - Method for producing layered gel - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Use) The present invention relates to an aqueous gelled product, and an object thereof is to industrially produce a layered gelled product.

(Prior Art) Conventionally, the following two methods are known as methods for producing a layered gel product.

First method: gelling substance that gels when cooled, such as carrageenan, agar, gelatin, pectin, gellan gum, etc. (hereinafter, these are referred to as known gelling substances)
Is heated and dissolved in water, and then this aqueous liquid is cooled to a temperature not higher than its gelling temperature and gelled to obtain a jelly. Next, the same gelling substance or another gelling substance used to obtain this jelly was heated and dissolved in water and heated and held above its gelling temperature to obtain a solution of the jelly obtained above. A method in which a layered gelled product is obtained by cooling the aqueous liquid below the gelling temperature in addition to the top surface to form a laminate.

Second method: changing the content of solid components contained in an aqueous liquid of a known gelling substance, thereby making a difference in specific gravity to form a sol layer, and cooling to below the gelling temperature to form a layered gel product. How to get.

Neither of these methods is industrially advantageous. That is, in the first method, it is necessary to once cool to below the gelling temperature of the aqueous liquid of the gelling substance to cause gelation, and then add another aqueous liquid of the gelling substance to perform cooling gelation. However, the energy loss required for cooling is extremely large, and the manufacturing method is complicated. In addition, the boundary surface of the layered gel is separated and the meaning of layering is lost.

Next, the second method gives a difference in specific gravity between the two liquids, but the taste, color, fragrance, etc. of the two liquids are mixed during filling, which significantly reduces the commercial value. Further, the filling method is complicated and is not industrially advantageous in the production of the layered gelled product.

(Problems to be Solved by the Invention) The present invention can solve the above-mentioned drawbacks of the conventional method and industrially advantageously produce a layered gel product. The manufacturing method will be described.

(Means for Solving the Problems) Aqueous liquid (1) (usually 50 ° C. or higher) heated and maintained above the gelation temperature of a known gelling substance contains xanthan gum and locust bean gum heated and maintained above the gelation temperature. Pour an aqueous liquid (2) consisting of (usually 60 ° C or higher). Alternatively, the aqueous liquid (1) is an aqueous liquid (2 ′) (usually 60 ° C. or higher) consisting of xanthan gum and roast bean gum heated and maintained at a temperature not lower than the gelation temperature and further containing either or both tara gum and cassia gum. Add. Alternatively, to the aqueous liquid (1), an aqueous liquid (3) (usually 60 ° C. or higher) composed of xanthan gum heated and maintained at a gelation temperature or higher and either or both tara gum and cassia gum is added.
On the contrary, these aqueous liquids (2), (2 ') or (3)
An aqueous solution (1) of a known gelling substance may be added to. By cooling the thus obtained aqueous liquid below its gelling temperature, it has a very sharp boundary surface without mixing of taste, color and fragrance between the two layers, and is cut or mechanically impacted with a knife. In this case, a completely ideal layered gelled product which does not separate between the two layers can be easily and advantageously manufactured without complicated operations.

The combination ratio of xanthan gum and locust bean gum is not particularly limited, but for example, a ratio of 2: 1 to 1: 2 is adopted. Further, the combination ratio of the combination of xanthan gum and locust bean gum and either one or both of tara gum and cassia gum may be arbitrary and is not limited.
Further, the combination ratio of xanthan gum and any one or both of tara gum and cassia gum may be arbitrary and is not limited.

Next, the addition amount of the known gelling substance and the above combination is not uniquely determined by the gel strength and structure of the layered gel product to be obtained, but generally it is based on the total weight of the charged raw materials. 0.2-2% (weight, same below)
Is preferred.

The gelling property of the gelling substance may decrease in an acidic region, but it can be prevented by using a buffer substance such as sodium citrate, sodium acetate, sodium phosphate, and polymerized phosphate together. The amount of the buffer substance used is preferably 0.05 to 0.3% with respect to the total weight of the charged raw materials. Next, the present invention will be described in more detail with reference to experimental examples, but it goes without saying that the present invention is not limited to the following examples.

Experimental Example 1 5 g of xanthan gum and 5 g of locust bean gum were added to 990 g of water while stirring, and dissolved by heating in a hot water bath until the temperature reached 80 ° C. to obtain an aqueous liquid (hereinafter referred to as A). The aqueous liquid was kept at 70 ° C.

5 g of xanthan gum and tara gum in 992 g of water with stirring
3 g was added and dissolved by heating in a hot water bath until the temperature reached 80 ° C. to obtain an aqueous liquid (hereinafter referred to as B). The aqueous liquid was kept at 70 ° C.

6g of agar was added to 994g of water while stirring, and dissolved by heating in a hot water bath until the temperature reached 95 ° C.
Got The aqueous liquid was kept at 40 ° C.

20 g of gelatin was added to 980 g of water while stirring, and dissolved by heating in a hot water bath until the temperature reached 80 ° C. to obtain an aqueous liquid (hereinafter referred to as D). The aqueous liquid was kept at 30 ° C.

12 g of carrageenan was added to 988 g of water while stirring, and dissolved by heating in a hot water bath until the temperature reached 80 ° C. to obtain an aqueous liquid (hereinafter referred to as E). The aqueous liquid was kept at 50 ° C.

To 990 g of water, 6 g of carrageenan and 4 g of locust bean gum were added with stirring and dissolved by heating in a hot water bath until the temperature reached 80 ° C. to obtain an aqueous liquid (hereinafter referred to as F). The aqueous liquid was kept at 70 ° C.

10 g of low methoxyl pectin was added to 984 g of water while stirring, and dissolved by heating in a hot water bath until the temperature reached 80 ° C. Further, 3 g of citric acid and 3 g of calcium lactate were added to form an aqueous liquid (hereinafter referred to as G). Obtained. This aqueous liquid was kept at 80 ° C.

2 g of Kelcogel was added to 997 g of water while stirring, and dissolved by heating in a hot water bath until the temperature reached 90 ° C., and 1 g of calcium lactate was further added to obtain an aqueous liquid (hereinafter referred to as H). This aqueous liquid was kept at 80 ° C.

6 g of xanthan gum, 4 g of locust bean gum and 2 g of cassia gum were added to 988 g of water while stirring and dissolved by heating in a water bath until the temperature reached 90 ° C. to obtain an aqueous liquid (hereinafter referred to as I). The aqueous liquid was kept at 70 ° C.

Next, A, B, C, D, which are held at the respective temperatures,
50 ml of each of the E, F, G, H and I aqueous liquids was sequentially poured into a cylindrical cup having a diameter of 6.3 cm, a height of 5.3 cm and an internal capacity of 115 ml in a combination of two, three or four. After cooling this in a refrigerator at 5 ° C. for 6 hours, the obtained products are as shown in the table below.

Example 1 Carrageenan 10 in 890 g of water with stirring at 2000 rpm
g, and heated in a hot water bath until the liquid temperature reaches 80 ° C. to dissolve, and an aqueous liquid obtained by adding 100 g of orange juice,
60m in a cylindrical cup with a diameter of 6.3cm, a height of 5.3cm and a capacity of 115ml
It was filled and the aqueous liquid was kept at 70 ° C.

On the other hand, to 790 g of water, xanthan gum 7 g and cassia gum 3 g were added with stirring at 1500 rpm, and the liquid temperature in the water bath was
The mixture was heated to 80 ° C. to dissolve it, and 200 g of apple juice was added to maintain the resulting aqueous liquid at 70 ° C. 40 ml of this aqueous liquid
Was poured into 60 ml of the aqueous liquid in the above cylindrical cup and cooled in a refrigerator at 7 ° C. for 10 hours. The obtained two layers were immiscible with each other and were uniformly divided layered gels.

Example 2 Water solubility obtained by adding 20 g of gelatin and 50 g of grape juice to 930 g of water while stirring at 1000 rpm and heating to a liquid temperature of 70 ° C. in a water bath to dissolve Diameter 6.3 cm, height
A cylindrical cup of 5.3 cm and an internal volume of 115 ml was filled with 50 ml, and the aqueous liquid was kept at 70 ° C.

On the other hand, to 911 g of water, xanthan gum 4 g, tara gum 5 g and tangerine juice 80 g were added with stirring at 1500 rpm, and an aqueous solution obtained by dissolving by heating in a hot water bath until the liquid temperature reached 80 ° C. Hold at 70 ° C. 50 ml of this aqueous solution was added to 50 ml of the above-mentioned cylindrical cup and cooled in a refrigerator at 7 ° C. for 10 hours. The obtained two layers were immiscible with each other and were uniformly divided layered gels.

Example 3 To 933 g of water, 7 g of agar was added while stirring at 1500 rpm, heated in a hot water bath until the liquid temperature reached 95 ° C. and dissolved, and 60 g of apple juice was added to obtain. Aqueous liquid, diameter 6.3 cm,
A cylindrical cup having a height of 5.3 cm and an internal capacity of 115 ml was filled with 60 ml, and the aqueous liquid was kept at 70 ° C.

On the other hand, to 892 g of water, add 5 g of xanthan gum and 3 g of locust bean gum while stirring at 1000 rpm, heat and dissolve in a hot water bath until the liquid temperature reaches 85 ° C, and add 100 g of grapefruit juice. The aqueous liquid obtained in the above was kept at 70 ° C. 40 ml of this aqueous liquid, 60 ml of the above-mentioned cylindrical cup aqueous liquid
And cooled in a refrigerator at 5 ° C. for 8 hours. The obtained two layers were immiscible with each other and were uniformly divided layered gels.

Claims (3)

[Claims] 1. A state in which an aqueous liquid (1) made of a gelling substance that gels by cooling and an aqueous liquid (2) made of xanthan gum and locust bean gun are heated and held at gelation temperatures or higher. (1) is added to (1) or (2) or (1) is added to (2) and then cooled to a temperature not higher than the gelation temperature to form a layered gelled product. . 2. The method for producing a layered gel product according to claim 1, wherein the aqueous liquid (2) further contains one or both of tara gum and cassia gum. 3. An aqueous liquid (1) comprising a gelling substance which gels when cooled, and an aqueous liquid (3) comprising xanthan gum and any one or both of tara gum and cassia gum, at a gelling temperature. It is characterized in that a layered gelled product is formed by adding (3) to (1) or (1) to (3) in the state of being heated and held as above and then cooling to below the gelling temperature. Method for producing layered gel.