JP3919995B2 - Method for producing carbon dioxide-containing jelly - Google Patents

Description

【００８１】
【実施例】
次に、実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。
【００８２】
実施例１
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
ジェランガム（三栄源ＦＦＩ社製） ０．０６（ｋｇ）
ロ−カストビンガム（三栄源ＦＦＩ社製） ０．０４
キサンタンガム（三栄源ＦＦＩ社製） ０．０５
グラニュ−糖（大日本明治製糖社製） ０．５４
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４４
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
着色料（三栄源ＦＦＩ社製） ０．１０
香料（三栄源ＦＦＩ社製） ０．１２
溶解水 ７４．４５
【００８３】
溶解水の一部に、ゲル化剤であるジェランガム、ロ−カストビンガム、キサンタンガム及びグラニュ−糖を添加し、十分に撹拌し、分散させた。
この分散液を、予め８０℃に加熱した残部の溶解水と混合し、更に、これに果糖ぶどう糖液糖を添加し、全体を十分に撹拌し、撹拌しながら８０℃に昇温して１０分間保持し、ゲル化剤を完全に溶解させた。
次いで、この溶解液に、クエン酸、クエン酸ナトリウム、着色料、及び香料を添加し、更に撹拌して溶解し、８０℃に１０分間保持し、溶解液を殺菌し、得られた溶解液（液状ゼリ−原料）を、撹拌装置により撹拌しながら流動させ、同時に１５℃に徐冷し、ゲル化した。溶解液は流動性を保持していながらゲル化されており、流動状ゲルの状態であった。
次いで、得られた流動状ゲルを、ホモジナイザ−（三丸機械工業社製、ＴＹＰＥ ト３−１Ｃ）に連続的に送液し、ホモジナイザ−の均質圧力を０ＭＰａ、即ち均質バルブを開放した状態で通過させ、連続的に破砕処理した。
ホモジナイザ−から排出された流動状ゲルは、そのままカ−ボネ−タ−（昭和炭酸社製。ＳＴＫカ−ボネ−タ−）に通液し、温度５℃、０．２８ＭＰａの条件で炭酸ガスを圧入し、のち２００ｍｌ容の耐圧容器に充填して密封した。
密封した容器を７０℃の温湯に浸漬し、そのまま３０分間保持し、流動状ゲルをゾル化するとともに殺菌し、のち容器を冷水に浸漬して１０℃以下の温度に冷却し、完全にゲル化させ、炭酸ガス含有ゼリ−４５０個を製造した。
得られた炭酸ガス含有ゼリ−を試食した結果、炭酸ガス特有の感触が十分に感じられ、魅力的な風味と食感とを有していた。
【００８４】
実施例２
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
カラギナン（三栄源ＦＦＩ社製） ０．１６（ｋｇ）
ロ−カストビンガム（三栄源ＦＦＩ社製） ０．２０
上白糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２０．００
濃縮りんご透明果汁（東京果汁工業社製） ５．００
着色料（三栄源ＦＦＩ社製） ０．２０
香料（長谷川香料社製） ０．１５
溶解水 ７３．６９
【００８５】
溶解水の一部に、ゲル化剤であるカラギナン及びロ−カストビンガム、並びに上白糖を添加し、十分に撹拌して分散させた。得られた分散液を、予め８０℃に加熱した残部の溶解水に混合し、撹拌しながら８０℃に昇温し、ゲル化剤を完全に溶解させ、濃縮りんご透明果汁、着色料、及び香料を添加し、更に撹拌しながら溶解し、８０℃で１０分間保持して溶解液を殺菌した。
得られた溶解液（液状ゼリ−原料）を、撹拌装置により撹拌しながら流動させ、同時に１５℃の温度に冷却し、ゲル化した。溶解液は流動性を保持していながらゲル化されており、流動状ゲルの状態であった。
次いで、得られた流動状ゲルを、実施例１と同一のホモジナイザ−に連続的に送液し、均質圧力を０ＭＰａ、即ち均質バルブを開放した状態で通過させ、連続的に破砕処理した。
ホモジナイザ−から排出された流動状ゲルを、実施例１と同一のカ−ボネ−タ−に通液し、実施例１と同一の条件で炭酸ガスを圧入し、１６０ｍｌ容の耐圧容器に充填して密封した。
密封した容器を７０℃の温湯に浸漬し、３０分間保持し、流動状ゲルをゾル化するとともに殺菌し、のち容器を冷水に浸漬して１０℃以下の温度になるまで冷却し、完全にゲル化させ、りんご風味の炭酸ガス含有ゼリ−５６０個を製造した。
【００８６】
実施例３
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
カラギナン（三栄源ＦＦＩ社製） ０．５４（ｋｇ）
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７４．０６
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００８７】
実施例４
この実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
カラギナン（三栄源ＦＦＩ社製） ０．２０（ｋｇ）
ロ−カストビンガム（三栄源ＦＦＩ社製） ０．２０
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７４．２０
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００８８】
実施例５
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
キサンタンガム（三栄源ＦＦＩ社製） ０．０５（ｋｇ）
ロ−カストビンガム（三栄源ＦＦＩ社製） ０．０４
ジェランガム（三栄源ＦＦＩ社製） ０．１５
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７４．３６
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００８９】
実施例６
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
キサンタンガム（三栄源ＦＦＩ社製） ０．１５（ｋｇ）
ロ−カストビンガム（三栄源ＦＦＩ社製） ０．１０
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７４．３５
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００９０】
実施例７
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
寒天（三栄源ＦＦＩ社製） ０．６０（ｋｇ）
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７４．００
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００９１】
実施例８
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
ロ−メトキシルペクチン（三栄源ＦＦＩ社製） ０．４０（ｋｇ）
乳酸カルシウム（太平化学産業社製） ０．１０
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７４．１０
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００９２】
実施例９
本実施例における炭酸ガス含有ゼリ−の配合は次のとおりである。
カラギナン（三栄源ＦＦＩ社製） １．３４（ｋｇ）
グラニュ−糖（大日本明治製糖社製） ０．６０
果糖ぶどう糖液糖（参松工業社製） ２４．００
クエン酸（三栄源ＦＦＩ社製） ０．４０
クエン酸ナトリウム（三栄源ＦＦＩ社製） ０．２０
香料（三栄源ＦＦＩ社製） ０．２０
溶解水 ７３．２６
この配合により、前記実施例１と同一の方法により炭酸ガス含有ゼリ−４５０個を製造した。
得られたゼリーは、良好な風味及び食感を有するものであった。
【００９３】
【発明の効果】
本発明の炭酸ガス含有ゼリ−の製造方法によれば、炭酸ガスを大量に含有したゼリ−が得られ、使用するゲル化剤の種類に制約されることが少なく、生産現場においては、製品毎の品質の変動が少なく安定した製造が可能であり、工程が単純であって設備投資費用、生産費用が安価であり、しかも保守管理の負担が少なく、大量生産用の技術として好適である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a jelly containing carbon dioxide gas. More specifically, in the present invention, carbon dioxide gas is uniformly contained in the jelly, and when the consumer eats, the mouth feels refreshed by the carbon dioxide gas, and the fresh taste and texture that have not existed before are given. The present invention relates to a production method capable of industrially mass-producing a carbon dioxide-containing jelly that can be enjoyed.
[0002]
[Prior art]
Carbon dioxide-containing jelly, which has a refreshing refreshing feeling like a carbon dioxide drink and at the same time has a crunchy texture like jelly, is a high-class design with the recent increase in consumer preference. -As a result, it is expected as a product whose demand will increase in the future.
[0003]
The main manufacturing process for ordinary jelly is to prepare a liquid jelly raw material by dissolving the gelling agent in various liquids, to fill the container with this liquid jelly raw material, and to cool the whole container together. Although it consists of the process of gelatinizing, when manufacturing a carbon dioxide containing jelly, the process of adding a carbon dioxide gas is inserted in the middle of these processes, or between processes.
[0004]
In general, when carbon dioxide gas is added to jelly, the following points (1) and (2) have been problematic.
[0005]
(1) In order to fill the container with the jelly raw material, the jelly raw material must be liquid. For this purpose, the temperature of the jelly raw material must be maintained at a temperature higher than the gelling temperature of the gelling agent. is there.
[0006]
(2) However, generally, according to Henry's law, the higher the temperature of the liquid, the lower the amount of carbon dioxide that dissolves. Therefore, in order to dissolve carbon dioxide efficiently, the temperature of the jelly raw material is kept low. There is a need to.
[0007]
Thus, conventionally, when producing a carbon dioxide containing jelly, it has been necessary to overcome the contradiction that the above conditions (1) and (2) must be satisfied at the same time.
[0008]
Various techniques for adding carbon dioxide gas to jelly exist in the past. For example, the following techniques have been known.
[0009]
(1) Technology to add carbon dioxide gas in a state where the jelly raw material is in a liquid state
A) Japanese Patent Publication 54-22501,
[0010]
(2) A technique of separately preparing a liquid containing a gelling agent, a liquid for inducing gelation of the gelling agent, and / or a liquid containing carbon dioxide, and adding carbon dioxide while mixing each of them.
A) Japanese Patent Laid-Open No. 56-102762
C) Japanese Patent Application Laid-Open No. 64-2540
D) Japanese Patent Application Laid-Open No. 64-2541
E) Japanese Patent Laid-Open No. 63-160559
F) Japanese Patent Publication No. 4-36662
G) JP 59-45837 A
[0011]
(3) Technology to add carbon dioxide after gelling the jelly raw material
H) Japanese Patent Laid-Open No. 54-52761
K) Japanese Patent Laid-Open No. 50-69247
[0012]
(4) Technology in which carbon dioxide is added to the liquid in which the gelling agent is dispersed, and the gelling agent is dissolved by heating after filling.
G) Japanese Patent No. 2658008
H) Japanese Patent Laid-Open No. 54-52761
[0013]
[Problems to be solved by the invention]
However, since the conventional technique (1) is a technique of adding carbon dioxide gas in a state where the jelly raw material is in a liquid state, in order to overcome the contradiction, the amount of carbon dioxide gas added is reduced or the gel is added. It was necessary to adopt measures such as selecting a special gelling agent such as gelatin having an extremely low gelation temperature or reducing the amount of gelling agent added.
[0014]
For this reason, the freedom degree at the time of selecting the kind of gelling agent, a compounding quantity, etc. is restrict | limited, and since the amount of carbon dioxide is small, the obtained carbon dioxide containing jelly cannot demonstrate an original advantage. There was a problem. In other words, the prior art (1) has not been sufficiently considered from the viewpoint of overcoming the contradiction.
[0015]
In the prior art (2), since a plurality of liquids are mixed, carbon dioxide is easily dissipated at the time of mixing, and the fluctuation of the carbon dioxide content of each product becomes large, so that it can be put to practical use as a technology for mass production. There are still challenges to overcome.
[0016]
In the prior art (3), since carbon dioxide gas is added to the gel once gelled in the container, it is difficult to control the filling ratio of the gel and carbon dioxide in the container to be constant. Yes, the amount of carbon dioxide varies from product to product, and the filling process adds carbon dioxide to the same container after filling the container with the jelly-raw material (or after cooling and gelling it). Since it is a two-stage filling operation, there is a problem that the filling process becomes complicated, the capital investment amount and the production cost increase, the burden of maintenance management is large, and it is not suitable for mass production. Incidentally, the problem that carbon dioxide gas is easily dissipated at the time of filling is also the same as that of the prior art (2).
[0017]
In the prior art (3), carbon dioxide gas is added to the gelled gel, so that the carbon dioxide gas hardly dissolves in the gel. Even if the whole is made into a sol, the solated jelly has a high temperature, so that the carbon dioxide gas is not easily dissolved. Therefore, carbon dioxide is present exclusively in the head space in the container, and the obtained product has a problem that it has a low carbon dioxide content and is difficult to increase the commercial value.
[0018]
In the prior art (4), the container is filled with a raw material in a state where the gelling agent is not dissolved and sealed, and then heated to dissolve the gelling agent in the container. Therefore, there may be a difference in dissolution or concentration of the gelling agent in the container, a slightly soluble lump is generated in the container, and the texture of the resulting jelly is deteriorated. There was a tendency for problems such as fluctuations to occur.
[0019]
In order to avoid these problems, for example, it is necessary to vigorously shake the container filled with the jelly-raw material while heating, but in reality, mass production can be performed while satisfying such conditions. There is no industrial heating device, and even if it exists, the model and production capacity are limited.
[0020]
As described above, in the conventional technique for producing a carbon dioxide-containing jelly, a firm technique has not been established as a technique for mass production.
[0021]
As a result of diligent research to improve the prior art, the present inventors prepared a liquid jelly raw material containing a gelling agent, cooled the liquid jelly raw material prepared while flowing, It is made into a gel, carbon dioxide gas is press-fitted into the fluidized gel, the fluidized gel that has been injected is filled in a container and sealed, the sealed container is heated to sol the fluidized gel inside, and the whole container is cooled. It was found that by gelling the whole, a jelly containing a large amount of carbon dioxide gas was stably obtained, and the present invention was completed.
[0022]
The object of the present invention is to obtain a jelly containing a large amount of carbon dioxide gas, without being restricted by the type of gelling agent to be used, and at the production site, there is little fluctuation in quality for each product and it is stable. Provided is a method for producing a carbon dioxide-containing jelly that can be produced, has a simple process, has low capital investment costs and low production costs, has a low maintenance burden, and is suitable as a technology for mass production. That is.
[0023]
[Means for Solving the Problems]
The present invention for solving the above problems includes the following a to f, a). A gelling agent having a function of solidifying (gelling) is dissolved by dissolving in a liquid at a high temperature and cooling the solution, A step of preparing a liquid jelly raw material containing a gelling agent, b) a step of cooling the prepared liquid jelly raw material while flowing it into a fluidized gel, and c) a step of pressurizing carbon dioxide into the fluidized gel. D) Step of filling the sealed fluid gel into a container and sealing it, e) Step of heating the sealed container to sol the fluid gel inside, and f) Cooling the whole container to gel the whole This is a method for producing a carbon dioxide-containing jelly comprising each of the steps.
[0024]
In addition, the present invention includes a step of further crushing the fluid gel after the step of cooling the prepared liquid jelly raw material while flowing to obtain a fluid gel (hereinafter referred to as the first embodiment). The fluid gel in the step of press-fitting carbon dioxide gas has a thixotropy in the range of 1254 to 4619 Pa · 1 / s (hereinafter referred to as the second embodiment), and carbonic acid. A desirable mode is that the gas press-fitting step is performed continuously (hereinafter referred to as a third mode).
[0025]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail.
[0026]
In the production method of the present invention, first, a gelling agent is dissolved in a liquid to prepare a liquid jelly raw material. The gelling agent in the present invention is solidified by dissolving in water or a solution in which various components are dissolved at a high temperature (hereinafter, these may be collectively referred to as “liquid etc.”) and cooling the solution. It is a substance having a function of (gelling), and generally, a polymer polysaccharide having a jelly-forming ability is desirable.
[0027]
Examples of such a gelling agent include carrageenan, gellan gum, agar, faserelan, glucomannan, pectin and the like, locust bin gum, xanthan gum and the like which can be used in combination with these, and proteins such as gelatin. Examples of substances that are approved for use in foods.
[0028]
In the present invention, one or more of the various gelling agents can be appropriately selected and used.
[0029]
In the present invention, the gelling agent is dissolved in a liquid or the like by a conventional method. First, the gelling agent is added to the liquid or the like, sufficiently dispersed, and the dispersed liquid or the like is heated, for example, at 80 ° C. or higher. It is desirable to carry out the procedure by raising the temperature, sufficiently dissolving the dispersed gelling agent, and preparing a liquid jelly raw material.
[0030]
In addition, the dispersion in this case may be a procedure in which the gelling agent is first dispersed in a small amount of liquid and then the dispersed small amount of liquid is added to a larger amount of liquid and further dispersed. good.
[0031]
Various auxiliary materials can be added before or after the gelling agent is dissolved or simultaneously with the dissolution. Secondary ingredients include sugar, isomerized sugar, sweeteners, fruit and other liquors such as fruit wine, milk, whey, fermented milk, other dairy products, coffee, tea, green tea, soy milk, co -Beverages such as la can be exemplified. Moreover, a coloring agent, a fragrance | flavor, a sour agent, etc. can be added as an auxiliary material.
[0032]
Depending on the type, the auxiliary material can be added, for example, before adding the gelling agent, after adding the gelling agent, after dissolving the gelling agent at elevated temperature, and at any other time.
[0033]
After preparing the liquid jelly raw material, it is possible to sterilize by heating once. Sterilization in this case is carried out by a conventional method, for example, sterilization is performed at a temperature of 80 ° C. or higher for about 10 minutes. Needless to say, the sterilization conditions can be appropriately determined depending on the composition of the raw materials.
[0034]
The liquid jelly raw material prepared as described above is cooled while flowing. The target temperature for cooling is lower than the gelling temperature of the gelling agent to be used, but generally it is desirable to cool to 30 ° C. or lower, more preferably 15 ° C. or lower.
[0035]
In this step, the operation of flowing the liquid jelly raw material is extremely important. That is, if the prepared liquid jelly raw material is cooled while flowing, it is gelled by the action of the gelling agent, but the overall fluidity is maintained by the action of the flow. That is, the fluidity is maintained while gelling.
[0036]
In the present invention, such a state is described as “fluid gel”. In this fluid gel, it is considered that a fine gel lump solidified in the liquid is mixed.
[0037]
Examples of the mode in which the liquid jelly raw material is fluidized include a mode in which the liquid jelly raw material is cooled while passing through various heat exchangers such as a plate type heat exchanger and a oyster type heat exchanger. That is, the liquid jelly raw material is made to flow by passing through various heat exchangers and simultaneously cooled by the action of the heat exchanger.
[0038]
In addition, for example, a mode in which the liquid jelly raw material is stored in a tank equipped with a cooling unit and a stirring unit, is flowed by the stirring unit, and is cooled at the same time can be exemplified. In this case, continuous stirring is desirable.
[0039]
Similarly, a mode in which a separate circulation line is provided in a tank equipped with only a cooling means to circulate and flow the liquid jelly raw material and simultaneously cool it may be used.
[0040]
Furthermore, a static mixer (static mixer) may be provided inside or outside the heat exchanger or in the circulation line or the like, and the liquid jelly raw material may be allowed to flow through the static mixer. Is possible.
[0041]
In such a process, the liquid jelly raw material is cooled and fluidized at the same time. A gel lump is formed and grows in the liquid jelly raw material by the action of cooling. The mass is crushed. Thus, it is considered that the “fluid gel” of the present invention can be obtained by balancing the growth and crushing of the gel mass.
[0042]
Next, carbon dioxide gas is injected into the fluid gel obtained in the above steps. In this case, it is desirable to dissolve the gaseous carbon dioxide directly in the fluid gel. Carbon dioxide gas is more efficient when dissolved directly in a fluid gel in the gaseous state than when it is added in the form of carbonated water or solid.
[0043]
If carbon dioxide gas is completely dissolved in the fluidized gel, carbon dioxide gas hardly volatilizes from the fluidized gel in the subsequent filling step and subsequent sol formation step, and finally a large amount of carbon dioxide gas dissolves. Product can be obtained.
[0044]
For example, in the technique of simply adding carbon dioxide gas to the jelly raw material that remains liquid as in the prior art (1), it is necessary to maintain the liquid jelly raw material at a high temperature so that it does not gel. Therefore, there has been a problem that it becomes difficult to dissolve carbon dioxide gas. Further, as in the prior art (3), in the technique of adding carbon dioxide gas to the jelly raw material that has been completely gelated and solidified, the jelly raw material cannot be stirred in the solid state. There is a problem that the area in contact with the gas is reduced, and similarly, it is difficult to dissolve the carbon dioxide gas.
[0045]
In the method of the present invention, the liquid jelly raw material is made into a fluid gel and then carbon dioxide is injected. Accordingly, the carbon dioxide gas can be brought into contact with stirring, and the carbon dioxide gas can be pressed in at a low temperature, so that the efficiency in dissolving the carbon dioxide gas is improved as a whole.
[0046]
As described above, in the present invention, a large amount of carbon dioxide gas can be stably dissolved in the jelly raw material (ie, fluid gel), and the amount of carbon dioxide gas dissolved can be controlled with high accuracy.
[0047]
Next, the fluidized gel in which carbon dioxide gas is dissolved is filled in a container and sealed. This filling operation can be performed by a normal filling device, and the container is preferably pressure-resistant and needs to be sealed.
[0048]
Thus, the method of this invention once performs a filling process, after making a jelly raw material into a fluid gel. Therefore, since the fluid gel having sufficient fluidity is filled, it can be filled in a low temperature state without the need for heating.
[0049]
In other words, in the present invention, it is possible to consistently process at a low temperature from the press-fitting of carbon dioxide gas to filling and sealing. Therefore, there is little possibility that carbon dioxide escapes during the filling process, and according to the present invention, it is possible to industrially mass-produce with minimal fluctuation in quality for each product.
[0050]
Next, the sealed container is heated to sol the fluidized gel. In this case, the temperature is about 65 to 75 ° C., and the temperature is raised to a temperature higher than the temperature at which the gelling agent gels in principle. In this step, it is also possible to employ a temperature condition that can be appropriately sterilized, and the sterilization treatment can be performed in parallel with the sol formation. As the sterilization conditions in this case, optimum conditions are appropriately selected according to the composition of the raw materials, the pH of the jelly raw materials, and the like.
[0051]
Thus, by forming a sol while maintaining a uniform pressure in a sealed container, a uniform tissue jelly can be produced without dissipating dissolved carbon dioxide gas. In addition, it is not necessary to perform a treatment such as shaking the container during heating, and the heat treatment can be performed in a state where the container is left standing.
[0052]
Subsequently, if the whole container is cooled and gelatinized as a whole, the carbon dioxide containing jelly which has a uniform structure | tissue can be manufactured.
[0053]
A desirable first aspect of the present invention is to insert a step of crushing the fluid gel before injecting the carbon dioxide gas.
[0054]
That is, after the operation of cooling while flowing is completed, the obtained fluid gel is separately crushed.
[0055]
As described above, it is considered that the fluidized gel is generated in a balance between the gelling action by the cooling operation and the crushing action of the gel lump by the flow operation. By refinement | miniaturizing, the fluidity | liquidity degree of a fluid gel can be adjusted.
[0056]
In this case, any crushing means may be used. For example, a mode in which a fluid gel is allowed to flow through a pipe and passed through a static mixer (static mixer) can be exemplified.
[0057]
However, for efficiency, it is most desirable to carry out by mechanical crushing means. Here, the mechanical crushing means is a means for forcibly crushing by mechanical energy, a homomixer that crushes the gel mass by rotating the stir bar at high speed, and pumping the fluidized gel into a narrow flow path, Examples thereof include a homogenizer that applies impact at high speed to crush the gel mass.
[0058]
A desirable second aspect of the present invention relates to the fluidity of the fluid gel before the carbon dioxide gas is injected.
[0059]
When carbon dioxide is injected, the fluidity of the fluid gel is an important factor, and this fluidity affects the efficiency of the subsequent dissolution of carbon dioxide and the hardness of the final product. It also affects the size.
[0060]
Since the fluid gel is in the form of a solid-liquid mixed phase flow in which minute gels are mixed and suspended in the liquid, thixotropy is the most preferable method for expressing the fluidity. In general, thixotropy is described as a phenomenon in which a micro structure formed by cohesive force between particles is broken by stirring and shaking to show fluidization, and the structure recovers with time.
[0061]
The thixotropy applies shear stress to the sample for measurement, increases the shear rate at a certain rate, and decreases the shear rate after the shear rate reaches a predetermined value. A flow history curve is created by obtaining a history of shear rate, and is evaluated by the size of the area surrounded by this flow history curve (Nobuko Nakajo et al., “Rheology of deliciousness”, page 12, Hiroshi Gaku Publishing, April 30, 1997).
[0062]
Generally, thixotropy of fluidized gels depends on various conditions such as the type of gelling agent, the content of the gelling agent, the degree of flow when cooling to form the gel, and the strength when crushing the gel. Change. In order to produce an ideal jelly containing a sufficient amount of carbon dioxide gas and having a good taste and texture, thixotropy of the fluidized gel in the stage prior to the injection of carbon dioxide gas as shown in the test examples described later. However, it is desirable to adjust various conditions so that it may become the range of 1254-4619Pa * 1 / s.
[0063]
In the present invention, before the carbon dioxide gas is injected, one of the purposes of converting the liquid jelly raw material into a fluid gel is to smoothly perform the carbon dioxide gas injection step. If the property is too bad, the subsequent step of press-fitting carbon dioxide gas may not proceed smoothly, which is not preferable. From this point of view, the thixotropy value is preferably within a range not exceeding 96170 Pa · 1 / s as a whole.
[0064]
A desirable third aspect of the present invention is to continuously inject carbon dioxide gas.
[0065]
Although it is a feature of the present invention that the liquid jelly raw material is cooled while flowing in the first stage to form a fluid gel, such fluid gel is easily sent to the next process by piping and a pump. Can be paid.
[0066]
Therefore, in the method of the present invention, it is desirable to continuously perform the press-fitting step of carbon dioxide by feeding the fluid gel continuously to the means for press-fitting carbon dioxide.
[0067]
In this case, the step before press-fitting the carbon dioxide gas, for example, the step of crushing the fluid gel (first aspect), or the step after the press-fitting carbon dioxide gas, for example, the fluid gel is filled and sealed in the container. It is desirable that the process, the process of heating the sealed container to make the entire sol, the process of cooling and gelling the entire, etc. are continuously performed as much as possible.
[0068]
Specific examples of such a production method include, for example, a tank having a heating / cooling means (jacket or the like) and a stirring means, a homogenizer connected to the tank, and a carbonator connected to the homogenizer. The production line provided with the above can be exemplified.
[0069]
In the case of such a production line, a liquid jelly raw material prepared in advance by a stirring and dissolving device is put into the tank, cooled with stirring to form a fluid gel, and then continuously passed through a homogenizer. If the carbon dioxide gas is injected by crushing and continuously passing through the carbonator, the carbon dioxide gas can be efficiently dissolved.
[0070]
By performing continuous processing in this way, the present invention becomes a technique more suitable for mass production, and the advantages of the present invention can be exhibited to the maximum.
[0071]
The above production method of the present invention can be applied to any food as long as it is a gelled food that uses a gelling agent. For example, jelly confectionery as a dessert, pudding, bavalore, etc. It is possible to apply to all foods to eat.
[0072]
Next, the present invention will be described in detail with reference to test examples.
[0073]
Test example
This test was conducted to determine the desired thixotropy range.
1) Sample preparation
Ten samples were prepared according to the formulation shown in Table 1 as follows.
Sample 1: Prepared by the same method as in Example 3, except that the dissolved water ratio was increased to 74.3% by weight and the carrageenan ratio was decreased to 0.3% by weight in Example 3. .
Sample 2: prepared in the same manner as in Example 8, except that the dissolved water ratio was increased to 74.3% by weight and the LM pectin ratio was decreased to 0.2% by weight in Example 8. did.
Sample 3: Prepared by the same method as in Example 3.
Sample 4: Prepared by the same method as in Example 4.
Sample 5: Prepared by the same method as in Example 5.
Sample 6: Prepared by the same method as in Example 6.
Sample 7: Prepared by the same method as in Example 7.
Sample 8: Prepared by the same method as in Example 8.
Sample 9: Prepared by the same method as in Example 9.
Sample 10: prepared by the same method as in Example 8, except that the dissolved water ratio was reduced to 73.7% by weight and the LM pectin ratio was increased to 0.8% by weight in Example 8. did.
[0074]
2) Test method
▲ 1 Thixotropic
In the step of preparing each sample, the thixotropy of the fluidized gel after passing through the homogenizer was measured using a Viscotester (trademark, manufactured by HAAKE Corporation, model VT 550) under the following conditions.
Rotor number: MV-DIN53019
Measurement temperature: 5 ° C
Shear speed change: 0 to 700 [1 / s] (60 seconds)
(In this case, the change in the shear speed is caused by increasing the rotational speed of the rotor at a constant rate from the stopped state, causing the shear speed to reach 700 [1 / s] 60 seconds later, and then 60 seconds later. (This is a condition for lowering the shearing speed of the rotor at a constant rate so that the rotor stops.)
(2) Sensory inspection
Each prepared sample was sampled by a panel consisting of 10 men and women in their 20s and 30s, listened to the post-meal impressions of each panel, and the most common opinions were adopted as the results of the sensory test.
[0075]
3) Test results
The results of this test are as shown in Table 1, and the test results of each sample are as follows.
[0076]
(1) Sample 1 and Sample 2
The thixotropy after passing through the homogenizer was 411 and 589 Pa · 1 / s, respectively, and the obtained samples were both good products, but there were many opinions that the sensory test had insufficient hardness. Met.
[0077]
(2) Sample 3 to Sample 9
The thixotropy after passing through the homogenizer is in the range of 1254 to 4619 Pa · 1 / s for any sample, and the obtained sample is good in any of hardness, texture, and carbon dioxide feel, It was a desirable product.
[0078]
(3) Sample 10
The thixotropy after passing through the homogenizer was 11000 Pa · 1 / s, which was a good product, but in the sensory test, there were many opinions that the hardness was slightly excessive.
[0079]
From the above test results, according to the method of the present invention, if the thixotropy after passing through the homogenizer is desirably within the range of 1254 to 4619 Pa · 1 / s, a good jelly with a refreshing feeling can be obtained. Turned out to be.
[0080]
[Table 1]

[0081]
【Example】
Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
[0082]
Example 1
The composition of the carbon dioxide-containing jelly in this example is as follows.
Gellan Gum (manufactured by San-Ei Gen FFI) 0.06 (kg)
Locust Bingham (manufactured by San-Eigen FFI) 0.04
Xanthan gum (manufactured by Saneigen FFI) 0.05
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.54
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.44
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Coloring agent (manufactured by Saneigen FFI) 0.10
Fragrance (San-Eigen FFI) 0.12
Dissolved water 74.45
[0083]
Gellan gum, locust bin gum, xanthan gum and granulated sugar, which are gelling agents, were added to a part of the dissolved water, and the mixture was sufficiently stirred and dispersed.
This dispersion is mixed with the remaining dissolved water heated to 80 ° C. in advance, and the fructose-glucose liquid sugar is added to this, and the whole is sufficiently stirred. The gelling agent was completely dissolved.
Next, citric acid, sodium citrate, a coloring agent, and a fragrance are added to this solution, and the mixture is further stirred and dissolved. The solution is kept at 80 ° C. for 10 minutes, and the solution is sterilized. The liquid jelly raw material) was fluidized while stirring with a stirrer, and at the same time, gradually cooled to 15 ° C. to gel. The solution was gelled while maintaining fluidity, and was in a fluid gel state.
Subsequently, the obtained fluid gel is continuously fed to a homogenizer (manufactured by Sanmaru Machinery Co., Ltd., TYPE 3C), and the homogenizer is at a homogeneous pressure of 0 MPa, that is, with the homogenous valve opened. Passed through and crushed continuously.
The fluidized gel discharged from the homogenizer is directly passed through a carbonator (manufactured by Showa Carbon Dioxide Co., Ltd., STK carbonator), and carbon dioxide gas is supplied under conditions of a temperature of 5 ° C. and 0.28 MPa. After press-fitting, it was filled in a 200 ml pressure vessel and sealed.
The sealed container is immersed in hot water at 70 ° C. and held as it is for 30 minutes, the fluidized gel is made into a sol and sterilized, and then the container is immersed in cold water and cooled to a temperature of 10 ° C. or lower to be completely gelled. 450 carbon dioxide-containing gels were produced.
As a result of tasting the obtained carbon dioxide-containing jelly, it was possible to sufficiently feel the carbon dioxide-specific feel and to have an attractive flavor and texture.
[0084]
Example 2
The composition of the carbon dioxide-containing jelly in this example is as follows.
Carrageenan (manufactured by Saneigen FFI) 0.16 (kg)
Locust Bingham (manufactured by San-Eigen FFI) 0.20
Upper white sugar (Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (manufactured by Sanmatsu Kogyo Co., Ltd.) 20.00
Concentrated apple transparent juice (manufactured by Tokyo Juice Industry Co., Ltd.) 5.00
Coloring agent (manufactured by San-Ei Gen FFI) 0.20
Fragrance (Hasegawa Fragrance Co., Ltd.) 0.15
Dissolved water 73.69
[0085]
Carrageenan and locust bin gum, which are gelling agents, and super white sugar were added to a part of the dissolved water, and the mixture was sufficiently stirred and dispersed. The obtained dispersion is mixed with the remaining dissolved water heated in advance to 80 ° C., heated to 80 ° C. with stirring to completely dissolve the gelling agent, and concentrated apple transparent fruit juice, colorant, and fragrance Was further dissolved with stirring, and the solution was sterilized by maintaining at 80 ° C. for 10 minutes.
The obtained solution (liquid jelly-raw material) was fluidized while being stirred by a stirrer, and simultaneously cooled to a temperature of 15 ° C. to be gelled. The solution was gelled while maintaining fluidity, and was in a fluid gel state.
Next, the obtained fluid gel was continuously fed to the same homogenizer as in Example 1, and passed through with a homogeneous pressure of 0 MPa, that is, with the homogeneous valve opened, and continuously crushed.
The fluid gel discharged from the homogenizer is passed through the same carbonator as in Example 1, carbon dioxide gas is injected under the same conditions as in Example 1, and filled in a 160 ml pressure vessel. And sealed.
The sealed container is immersed in hot water at 70 ° C. and held for 30 minutes, the fluidized gel is made into a sol and sterilized, and then the container is immersed in cold water and cooled to a temperature of 10 ° C. or lower to complete the gel. 560 pieces of apple-flavored carbon dioxide-containing jelly were produced.
[0086]
Example 3
The composition of the carbon dioxide-containing jelly in this example is as follows.
Carrageenan (manufactured by San-Eigen FFI) 0.54 (kg)
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 74.06
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0087]
Example 4
The composition of the carbon dioxide containing jelly in this example is as follows.
Carrageenan (manufactured by Saneigen FFI) 0.20 (kg)
Locust Bingham (manufactured by San-Eigen FFI) 0.20
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 74.20
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0088]
Example 5
The composition of the carbon dioxide-containing jelly in this example is as follows.
Xanthan gum (manufactured by Saneigen FFI) 0.05 (kg)
Locust Bingham (manufactured by San-Eigen FFI) 0.04
Gellan Gum (manufactured by Saneigen FFI) 0.15
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 74.36
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0089]
Example 6
The composition of the carbon dioxide-containing jelly in this example is as follows.
Xanthan gum (manufactured by Saneigen FFI) 0.15 (kg)
Locust Bingham (manufactured by San-Eigen FFI) 0.10
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 74.35
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0090]
Example 7
The composition of the carbon dioxide-containing jelly in this example is as follows.
Agar (manufactured by Saneigen FFI) 0.60 (kg)
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 74.00
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0091]
Example 8
The composition of the carbon dioxide-containing jelly in this example is as follows.
Lo-methoxyl pectin (manufactured by Saneigen FFI) 0.40 (kg)
Calcium lactate (produced by Taihei Chemical Industry Co., Ltd.) 0.10
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 74.10
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0092]
Example 9
The composition of the carbon dioxide-containing jelly in this example is as follows.
Carrageenan (manufactured by Saneigen FFI) 1.34 (kg)
Granulated sugar (manufactured by Dainippon Meiji Sugar Co., Ltd.) 0.60
Fructose glucose liquid sugar (Sanmatsu Kogyo Co., Ltd.) 24.00
Citric acid (manufactured by San-Ei Gen FFI) 0.40
Sodium citrate (manufactured by San-Ei Gen FFI) 0.20
Fragrance (manufactured by San-Ei Gen FFI) 0.20
Dissolved water 73.26
With this blending, 450 carbon dioxide-containing gels were produced in the same manner as in Example 1.
The obtained jelly had a good flavor and texture.
[0093]
【The invention's effect】
According to the method for producing a carbon dioxide-containing jelly of the present invention, a jelly containing a large amount of carbon dioxide gas is obtained, and it is rarely restricted by the type of gelling agent to be used. Therefore, stable production is possible, the process is simple, the capital investment cost and the production cost are low, and the burden of maintenance management is small, which is suitable as a technology for mass production.

Claims (4)

The following a to f,
a) A gelling agent having a function of dissolving in a liquid at a high temperature and solidifying (gelling) by cooling the solution is heated and dissolved to prepare a liquid jelly raw material containing the gelling agent. Process,
b) a step of cooling the prepared liquid jelly-raw material while flowing it into a fluidized gel;
c) a step of press-fitting carbon dioxide into the fluid gel;
d) filling the sealed fluid gel into a container and sealing it;
e) A method for producing a carbon dioxide-containing jelly comprising the steps of: heating the sealed container to sol the internal fluid gel, and f) cooling the whole container to gel the whole. The method for producing a carbon dioxide-containing jelly according to claim 1, comprising a step of further crushing the fluidized gel after the step of cooling the prepared liquid jelly raw material while flowing to obtain a fluidized gel. The method for producing a carbon dioxide-containing jelly according to claim 1 or 2, wherein the fluid gel in the step of injecting carbon dioxide has a thixotropy in the range of 1254 to 4619 Pa · 1 / s. The method for producing a carbon dioxide-containing jelly according to any one of claims 1 to 3, wherein the step of press-fitting carbon dioxide is performed continuously.