JPH01304854A - Gelatin jelly food - Google Patents

Abstract

PURPOSE:To obtain a calcium-enriched gelatin jelly food causing no drop-off of jelly strength and transparency by incorporating the original gelatin jelly food with, as a calcium component, calcium lactate or calcium gluconate. CONSTITUTION:In producing a gelatin jelly food through a conventional process, the original gelatin jelly food is incorporated with, as a calcium component, 0.01-0.6 (pref. 0.03-0.6)wt.%, calculated as calcium level, based on the whole amount of the final food, of calcium lactate and/or calcium gluconate.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to gelatin jelly foods enriched with calcium.

[Conventional technology]

In recent years, weakening of teeth and bones in children has become a problem, and as a countermeasure, it is recommended to increase calcium intake. One possible way to intake calcium is to eat foods that contain a lot of calcium with meals, but there are also other ways to incorporate calcium into jelly foods that children like, such as fruit jelly and gelatin candy. Some people try to replenish the necessary calcium by eating this as a snack. In particular, recently, jelly foods have been developed that strengthen the jelly by increasing the strength of the jelly and making the jelly food a little harder, thereby strengthening teeth and bones from a nutritional standpoint as well as strengthening the jaws through mastication. It's starting to be developed.

[Problem to be solved by the invention]

However, when calcium is added to gelatin jelly food for boat fishing, the jelly strength decreases significantly, resulting in a loss of chewiness, and the jelly foods that have softened in the summer stick to each other.

■If a calcium salt with low solubility is added, the remaining dissolved calcium will reduce the transparency of the jelly food, resulting in a poor appearance as a product.

■If a large amount of calcium salt is added, a bitter taste will appear and the taste will be poor, reducing the commercial value of the confectionery.

There was a problem.

The present invention has been made in view of the current situation, and aims to provide a gelatin jelly food that can supply a sufficient amount of calcium to strengthen teeth and bones, and does not cause the problems of (1), (2), and (3) above. It is something to do.

[Means to solve problems]

The present invention has conducted intensive research to achieve the above object, and as a result, it has been found that the above object can be achieved by blending a specific calcium salt within a specific blending ratio.

The present invention, which has achieved this object, is based on calcium lactate and/or
Alternatively, the gist is that calcium gluconate is contained in an amount of 0.01 to 0.6% by weight based on the total amount of the gelatin jelly food.

(Detailed Description of the Invention) - In terms of gelatin, there are those obtained by treating beef bones or pig skin with acid or with alkali. Calcium sources include natural calcium such as beef bone meal, fish bone meal, and eggshells, calcium chloride, calcium carbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium sulfate, calcium hydroxide, and calcium acid birophosphate. Inorganic calcium exists, as well as organic acid calcium such as calcium lactate, calcium gluconate, calcium citrate, and calcium glycerophosphate. Among these, we searched for those with relatively high solubility that would not reduce the transparency of the jelly when incorporated into the jelly, and found that the three components, calcium chloride, calcium lactate, and calcium gluconate, satisfied these conditions. Ta. Furthermore, among these champions, we searched for one that would not significantly reduce the jelly strength when added to jelly, and it was found that two components, calcium lactate and calcium gluconate, satisfied this condition.

For these reasons, when calcium lactate and calcium gluconate are blended with the above gelatin within a certain range,
It can be seen that there is no decrease in the transparency of the jelly, and the decrease in jelly strength can be suppressed within a certain range.

The inventor then investigated the amount of calcium salt to be added to the jelly food. As a result, if the amount of calcium is 0.01% by weight or less based on the total amount of jelly food,
The original purpose is to strengthen teeth and bones, but on the other hand, 0.6
It was found that if the content exceeds % by weight, the calcium salt produces a bitter taste, impairs the taste, and reduces the value as a food. Based on these facts, the blending amount of calcium lactate and/or calcium gluconate should be 0.00% relative to the total amount of calcium in the jelly food. It has been found that it is necessary to set the O content within the range of 1% by weight to 0.6% by weight. From the viewpoint of strengthening teeth and bones and preventing deterioration of taste, it is preferable to set the amount of calcium to be 0.03 weight or more.

In addition to the calcium salt, the present gelatin jelly food may contain ingredients used in ordinary jelly foods, such as sugar, acidulant, flavoring agent, and coloring agent. For example, sugars include monosaccharides such as glucose, fructose, and galactose; sugars such as sugar, lactose, and maltose; type Ii such as isomerized sugar, invert sugar, honey, and starch syrup; and coupling sugar, palatinose, and palatinose syrup. Anti-cariogenic sugars, reducing sugars such as sorbitol, maltitol, and reduced starch saccharides, sweeteners with a high sweetness factor such as stevia sweeteners, thaumatin, licorice extract, and aspartame are used. In addition, as the acidulant, various fruit juices including citric acid, gluconic acid, succinic acid, acetic acid, DL-tartaric acid, L-tartaric acid, lactic acid, DL-malic acid, fumaric acid, L-ascorbic acid, phosphoric acid, etc. Can be adopted. Further, as the fragrance, a synthetic fragrance, a natural fragrance, etc. can be used, and as the coloring agent, a synthetic coloring agent, a natural coloring agent, a caramel, etc. can be used as appropriate.

The jelly food according to the present invention is manufactured, for example, by the following conventionally well-known manufacturing method. FIG. 1 is an explanatory diagram of the manufacturing method.

First, an aqueous solution in which calcium salts have been dissolved in advance is placed in a container A, gelatin is added to the aqueous solution, and the container A is immersed in a container B containing warm water. In this state, the gelatin is melted and dissolved in the aqueous solution in a hot water bath. let Next, the sugar solution contained in another container C is heated (11
Add the above-mentioned molten solution of calcium salt and gelatin, add acidulant, flavoring agent, coloring agent, etc. as desired, and stir thoroughly until evenly mixed. Once mixed, the temperature is gradually lowered to solidify.This gelatin jelly food is produced in this way.

〔Example〕

Next, as examples of the present invention, fruit jelly, coffee jelly, and gelatin candy will be described in detail. In addition, as the gelatin used in the following examples, the following product manufactured by Miyagi Chemical Industry Co., Ltd. was used.

Beef bone (acid treated): Product name F1810 Pork skin (acid treated): Product name F1773 Beef bone (alkali treated):
Product name F1819 Pork skin (alkali treatment): Product name F17
70 <Fruit jelly> (Materials) Gelatin F1773: 10 g Sugar
Near 0g water: 45m j2 Orange juice: 300mf Boiling water: 15m (!
Orange Curacao = 15 mffi Calcium lactate: 3.2 g (0.07% by weight of the total amount of jelly as Ca, i.e. 700
ppm combination) (How to make) ■Add water to gelatin and let it swell for 20 minutes.

■After dissolving calcium lactate in hot water, add the swollen gelatin from step (2) above and dissolve the gelatin.

■After adding sugar to the above ■ and dissolving it, add orange juice and orange curacao, pour into a mixing mold, and cool to solidify.

Coffee jelly> (Materials) Gelatin F1819: IQg Coffee (Nescafue water: 60mf: manufactured by Nensl):
6g sand 1i: 30g boiling water:
50 mA Purandy 2 small amount of calcium gluconate 2.7 g (0.04% by weight of the total amount of jelly as Ca, i.e. 400
ppm combination) Fresh cream/syrup: Appropriate amount (how to make) ■Add water to gelatin and let it swell for 20 minutes.

■Hot water 100m/! , to dissolve calcium nigerconate.

■Dissolve instant coffee in 400 mff1 of boiling water and add the swollen gelatin prepared in step (■) to the calcium gluconate solution prepared in step (■) above to make gelatin)
Contain.

■After adding sugar and dissolving it completely, add a small amount of brandy and pour into a cup, cool and solidify.

■After decorating with fresh cream, pour syrup over it.

<Gelatin Candy-1> (Materials) Gelatin F1770 Nia kg Calcium gluconate: 2.2 kg (0.2% by weight of the total amount of jelly as Ca, i.e. 2000 ppm) Boiling water (approximately 80°C): 25 kg Tsuruhito (Bx70°) ): 6kg granulated Hontang
:38kg starch syrup (BX85°)
: 32kg water :e
kg 50% citric acid i: 2f 25% sodium citrate solution = 12 Strawberry flavor: Q, J Coloring agent: Q, 5ffi (how to make) ■After dissolving calcium gluconate in boiling water, add gelatin and boil for about 30 minutes, 75 Stir in a hot water bath at °C to dissolve gelatin.

■Add water to starch syrup, sorbitol, and sugar, heat to 115°C, and boil.

(2) After cooling, add the gelatin solution from (2) above and mix with stirring.

■Add the acidulant, flavoring, and color, mix, and then pour into the starch mold.

After drying at 050°C for 5 hours, it is cooled and solidified at room temperature.

<Gelatin candy-2> (Materials) Coupling sugar (BX75°): 260kg Reduced maltose starch syrup (BX70'): 105k
gHot water (about 80'C): 70k
g gelatin gelatin 10:5
kg gelati 7F1773: 2
0kg Milk flavor: 0.8N Chiyoko flavor: O, 4Z Calcium lactate: 6 dazzling (0.2% by weight of the total amount of jelly as Ca, i.e. 2000 ppm) (How to make) Dissolve calcium lactate in boiling water, then add gelatin. Add the gelatin and stir for about 30 minutes in a hot water bath at about 70"C to dissolve the gelatin.

■Heat the coupling sugar and starch syrup to 110"C and boil them down.

(2) After cooling, add the gelatin solution from (2) above and mix with stirring.

■Add flavoring, mix, and then pour into starch molds.

■After drying at 50''C for 10 hours, it is cooled and solidified at room temperature.

<Gelatin candy-3> (Materials) Coupling sugar (BX75”): 200
kg Paratis/-S (BX70'):
100 kg Tsurpitou/I/(BX70')
: 70kg boiling water (approximately 80″C)
: 70kg gelatin gelatin 73
: 25kg calcium lactate
: 12kg (0.4% by weight of the total amount of jelly as Ca, i.e. 4000ppm) Mint flavor: 1. Of colorant
: 0.51 (How to make) ■ Add calcium lactate to boiling water and dissolve it, then add gelatin and stir while boiling at about 70°C for about 30 minutes to dissolve gelatin.

■Mix coupling sugar and Palatinose S1 sorbitol and boil in a vacuum pot until BX85°.

(2) Add the gelatin solution (2) to the above (2) and stir and mix.

■After mixing the flavoring and coloring, pour into the starch mold.

■After drying at 50''C for 10 hours, it is cooled and solidified at room temperature.

Next, in order to confirm the effect of suppressing the weakening of the jelly strength of the gelatin jelly food according to the present invention, the present inventor investigated the effect of increasing or decreasing the amount of calcium salt added on the strength of the jelly food using different types of gelatin. I changed it and experimented. Second
Figures (a) to 2 (d) show the results, with Figure 2 (a) showing gelatin treated with bovine bone alkali (F1819), Figure 2 (b) showing gelatin treated with bovine bone acid (F1810),
Figure 2 (c) shows pork skin alkali-treated gelatin (P1770).
), Figure 2 (d) shows gelatin treated with pork skin acid (F177).
3) is used. Calcium chloride, calcium lactate, and calcium gluconate were used as calcium salts in the experiment. The amount of calcium salt blended was varied within the range of 0.03% to 0.6% as the amount of calcium targeted by the present invention. In addition, within this range, there is no risk that the transparency of the jelly food will deteriorate, and the bitter taste of calcium will not be noticeable even when any calcium salt such as calcium chloride, calcium lactate, or calcium gluconate is used.

The gelatin jelly food sample was prepared in the following manner. Add 105 g of water to 7.5 g of gelatin and allow sufficient time to swell the gelatin. Next, it was dissolved in a 60°C water bath, various calcium salts were added and mixed, and then 70°C
The mixture is heated at °C for 30 minutes, and then cooled in a constant temperature water bath at 38 °C for about 30 minutes. Thereafter, it is further cooled for 16 to 18 hours in a water bath at 10° C. to solidify, thereby obtaining a gelatin jelly food as a specimen. In addition, each calcium salt was blended so that the calcium concentration of the jelly food after blending would be each value indicated. In addition, the pn was adjusted to 3.5 by appropriately adding citric acid after adding the calcium salt so as to approximate the pH of the final product when it was commercially available.

The method for measuring the jelly strength of the prepared specimen is JIS-
6503 using a Bloom type jelly strength meter. The results are shown in <Table> and Figures 2 (a) to 2 (d).

In the table, the values listed in the column labeled "Blank J" are the jelly strength when no calcium salt is added. For example, when F1819 is used as gelatin and calcium chloride is blended with it. For example,
The jelly strength, which was 245b bloom when no additives were added, decreased as the amount of calcium chloride added increased, and when the amount of calcium chloride added was 0.6%, it became 202b bloom, which was 82.4% of the amount without additions. It has declined until now. On the other hand, when calcium lactate or calcium gluconate is blended, the decrease in jelly strength as the blending amount increases is not so large; %), 226 bloom (92,2
%), maintaining a relatively high jelly strength. And as gelatin F1810 SF1
? Almost similar results were obtained when using 70 and F1773.

In this way, when calcium lactate and calcium gluconate are blended at a blending ratio within 0.6% of calcium, even if the type of gelatin is different, the jelly strength will always be 90% or more than when no calcium salt is added. It turns out that it can be maintained. Therefore, such a jelly food does not lose its texture even when the temperature rises, and its outer shape does not collapse. And the calcium content is 0.0 based on the total amount of jelly food.
If it is 1% by weight or more, it has the effect of strengthening teeth and bones, so by eating the jelly food according to the present invention, teeth and bones can be strengthened. Moreover, since calcium lactate and calcium gluconate have excellent solubility, they do not reduce the transparency of the jelly food or reduce its commercial value.

〔Effect of the invention〕

Since the gelatin jelly food according to the present invention contains calcium lactate and/or calcium gluconate in an amount of 0.01% to 0.6% by weight based on the total amount of calcium, even if the amount of calcium is relatively large, However, there is no decrease in jelly strength. Therefore, even when the temperature is high in the summer, there is no loss of texture, the ability to strengthen the jaw through chewing is not lost, the external shape of the jelly food is maintained, and the jelly foods do not weld to each other. . Furthermore, since the calcium salt used in the present invention has extremely excellent solubility, the transparency of the jelly food does not decrease. Furthermore, the amount of calcium salt blended in the present invention is within a range that does not cause the unpleasant taste of calcium, so it does not adversely affect the taste of the jelly food, and children can easily replenish calcium by eating it deliciously. be.

[Brief explanation of the drawing]

Figure 1 is an explanatory diagram showing the method for producing gelatin jelly food according to the present invention, and Figures 2 (a) to 2 (d) are graphs showing the influence of the blending amount of various calcium salts on jelly strength. be. A, B, C: Container patent applicant Sunstar Co., Ltd.

Claims (1)

[Claims] 1) Gelatin jelly food containing calcium lactate and/or calcium gluconate in an amount of 0.01 to 0.6% by weight based on the total amount of calcium.