JPH02312560A - Gel-like food - Google Patents
Gel-like foodInfo
- Publication number
- JPH02312560A JPH02312560A JP1132866A JP13286689A JPH02312560A JP H02312560 A JPH02312560 A JP H02312560A JP 1132866 A JP1132866 A JP 1132866A JP 13286689 A JP13286689 A JP 13286689A JP H02312560 A JPH02312560 A JP H02312560A
- Authority
- JP
- Japan
- Prior art keywords
- food
- gel
- sorbose
- sweetener
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- BJHIKXHVCXFQLS-PYWDMBMJSA-N sorbose group Chemical group OCC(=O)[C@H](O)[C@@H](O)[C@H](O)CO BJHIKXHVCXFQLS-PYWDMBMJSA-N 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 239000003349 gelling agent Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ソルボースを金石することにより、保形性と
弾力性を維持することができ、かつ、保存性の良好なゲ
ル状食品に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a gel-like food that can maintain shape retention and elasticity and has a good preservability by adding sorbose to gold.
（従来の技術）
本発明のゲル状食品は、ケル化剤を旧法科、香料、水も
しくは果汁その他飲料などと共に、加温することによっ
て生成するゲルを冷却して得られる食品群をＳう。(Prior Art) The gel-like food of the present invention is a group of foods obtained by cooling a gel produced by heating a gelling agent together with a gelatinizing agent, fragrance, water, fruit juice, or other beverages.
−Ｃに、ゲル化剤である寒天、ゼラチン、ペクチン等に
水を加えて、８０〜１００°Ｃに加熱した後に冷却する
とゲルを形成して固化することは知られており、この性
質を利用してゲル状食品は製造されている。-C is known to form a gel and solidify when water is added to gelling agents such as agar, gelatin, or pectin, heated to 80 to 100°C, and then cooled, and this property can be used to Gel-like foods are manufactured using
（発明が解決しようとする課題）
現在、市販されているような水分含量の多い生菓子的な
ゲル状食品は、保形性がないため、型くずれしないよう
に型枠の中に保持する等の方策が必要である。一方、水
分が少ない）二菓子的なゲル状食品は、保形性はあるが
、ゲル状食品としての適当な弾力性が少なく、さらに、
その弾力性は経時的に失われる傾向がある。(Problem to be solved by the invention) Currently, gel-like foods such as fresh confectionery with a high water content that are commercially available do not have shape retention properties, so measures such as holding them in molds to prevent them from losing their shape are required. is necessary. On the other hand, gel-like foods (confectionery-like foods with low water content) have shape retention but lack appropriate elasticity as a gel-like food.
Its elasticity tends to be lost over time.
本発明は、１記の如き問題点を改善し、保形性と弾力性
を維持することができ、かつ、保存性の良好なゲル状食
品を（に供するものである。The present invention improves the problems mentioned above, and provides a gel-like food that can maintain shape retention and elasticity and has good storage stability.
（課題を解決するだめの手段）
本発明者らは、ゲル状食品の保形性、弾力性および保存
性の改善につい”ζ種々検討した結果、ゲル状食品に、
乾物重量１００重量部に対してソルボースを１０〜９０
重量部含有するゲル状食品が、上記の条件を満足するこ
とを見出し、本発明を完成するに至った。(Another Means to Solve the Problem) As a result of various studies on improving the shape retention, elasticity, and preservability of gel-like foods, the present inventors found that gel-like foods:
10 to 90 parts of sorbose per 100 parts by weight of dry matter
It has been found that a gel-like food containing part by weight satisfies the above conditions, and the present invention has been completed.
ずなわぢ、本発明は、ゲル化剤、甘味料、香料、水もし
くは飲料等を主属１’ｌとするセリー状食品において、
１］味料の一部ないし７全部がソルボースであって、か
つ、ソルボースを乾物重量１００重量部に対し１０〜９
０重量部含有することを特徴とするゼリー状食品である
。Zunawaji, the present invention provides a celery-like food containing a gelling agent, a sweetener, a flavoring agent, water or a beverage, etc.
1] Part or all of the flavoring agent is sorbose, and the amount of sorbose is 10 to 9 parts by weight per 100 parts by weight of dry matter.
This is a jelly-like food product characterized by containing 0 parts by weight.
本発明において添加するソルボースの量は、製品乾物重
量１００重量部に対して１０〜９０重川部であ用。１０
重量部未満では、保形性および保存性を改善する効果は
弱い。また、９０重量部を超えると、ゼリーの保存性は
、砂糖のみを使用したゼリーと比較して改善されるが、
しっとりした感触が失われる。In the present invention, the amount of sorbose added is 10 to 90 parts by weight per 100 parts by weight of the dry matter of the product. 10
If the amount is less than 1 part by weight, the effect of improving shape retention and storage stability is weak. In addition, when the amount exceeds 90 parts by weight, the storage stability of the jelly is improved compared to jelly using only sugar, but
The moist feel is lost.
また、ソルボースと組の合ね−Ｕで他の１１味料を用い
ることも可能である６組み合わ−ぜるＩｆ’ ＱｊＯ，
料としては、砂糖、果糖、ブトつ糖、マルチ）−−ル、
還元麦芽糖、アスパルテーム１．ステビオサイド、レハ
ウディオサイ１等であり、これらの１↑味料の１種ある
いは２種以−にの組合せを用いることができる。ゲル化
剤としては、ゼラチンの他、ペクチン、カラギーナン、
寒天、ローカス１ビーンガム、キザンタンガム等を用い
ることができる。It is also possible to use other 11 flavorings in combination with sorbose.
As ingredients, sugar, fructose, butotucrose, multi-ol,
Reduced maltose, aspartame 1. These are stevioside, rheumatoid arthritis 1, etc., and one type or a combination of two or more of these 1↑ flavoring agents can be used. In addition to gelatin, gelling agents include pectin, carrageenan,
Agar, locus 1 bean gum, xanthan gum, etc. can be used.
本発明のゼリー状食品の製造方法は、甘味料としてソル
ボースを含有すること以外は、常法どおりでよく、例え
ば、ゲル化剤、ＩＪ味法科香料を水または飲！−１に加
えて、８０〜］ ００ ’Ｃに加熱熔解した後、冷却し
て固化する方法を用いればよい。The method for producing the jelly-like food of the present invention may be carried out in a conventional manner, except for containing sorbose as a sweetener. In addition to -1, a method may be used in which the material is melted by heating to 80 to 00'C and then cooled and solidified.
（発明の効果）
本発明のゲル状食品は、保形性と弾力性に優れており、
味質の老化や微生物による変改が起きにくく、保存性が
増大する。(Effects of the invention) The gel food of the invention has excellent shape retention and elasticity,
The taste quality is less likely to deteriorate or change due to microorganisms, and the shelf life is increased.
さらに、甘味料に砂糖を含有しているゲル状食品に比較
して、低力１′ｊリーである。Furthermore, compared to gel foods that contain sugar as a sweetener, they have a lower strength.
（実施例） 実施例 下記に示す組成の原料を用意した。(Example) Example Raw materials having the composition shown below were prepared.
水 ５００ｇ
わ）未寒天 １２ｇ
Ｆ、−ソルボース ３００ｇ
麦芽糖水飴 ３００ ｇ
これらの原料を加熱二重釜に入れ、攪拌しなから１００
’ＣでＢｒ１Ｘが７０になるまで加熱した。ｉ：）ら
れた液を直方体の容器に移し、常温で冷ノＪＩ した。Water 500g A) Non-agar 12g F,-sorbose 300g Maltose starch syrup 300g Put these ingredients in a heated double boiler, stir and stir.
It was heated at 'C until Br1X reached 70. The resulting liquid was transferred to a rectangular parallelepiped container and cooled at room temperature.
比較例
水 ５００ｇ
粉末寒天 １２ｇ
砂糖 ３００ｇ
麦芽糖水飴 ３００ｇ
上記の組成の原料を用いて、実施例と同様の方法でゼリ
ーを作成した。Comparative Example Water 500g Powdered agar 12g Sugar 300g Maltose starch syrup 300g Using the raw materials with the above composition, a jelly was made in the same manner as in the example.
試験例１
上記実施例および比較例で作成した２種類のゼリーを３
ｃｙＩの立方体に切り、温度３５゛Ｃ湿度７０％の恒温
恒湿槽ｔこ放置して保存試験を実施した。Test Example 1 The two types of jelly prepared in the above examples and comparative examples were
A preservation test was carried out by cutting the cyI cubes into cubes and leaving them in a constant temperature and humidity chamber at a temperature of 35°C and a humidity of 70%.
結果は第１表に示すとおり、本発明品の保存性がより優
れていた。As shown in Table 1, the results showed that the product of the present invention had better storage stability.
第１表 保存性試験結果
試験例２
上記実施例および比較例で作成した２種類のゼリーを３
ｃｍの立方体に切り、４０゛Ｃの恒温槽に放置して、保
形性の比較をした。その結果、３時間放置後、比較例は
型くずれを起こしていたが、本発明品は、はぼ現型を保
っていた。Table 1 Preservability test results Test example 2 The two types of jelly prepared in the above examples and comparative examples were
The pieces were cut into cm cubes and left in a constant temperature bath at 40°C to compare their shape retention. As a result, the comparative example lost its shape after being left for 3 hours, but the product of the present invention maintained its shape.
試験例３
１Ｏ名のパネラ−を用いて評価を行った。評価項目はゼ
リーを噛んだ時の弾力性、甘味の質について２点比較法
により行った。結果は、第１表に示すとおり、本発明品
は、味覚の質において、比較例との１：４１ に識別で
きる有意差δ、Ｌなかったが、へ１１１カ性は有意に良
好であった。Test Example 3 Evaluation was conducted using 10 panelists. The evaluation items were elasticity when chewing the jelly and sweetness quality using a two-point comparison method. As shown in Table 1, the product of the present invention had no discernible significant difference δ,L compared to the comparative example in terms of taste quality (1:41), but the taste quality was significantly better. .
なお、評価は、取手のとおりのヨ一段階評価の点数の合
計で示しである。In addition, the evaluation is shown as the total score of the one-step evaluation according to Toride.
＋２：好ましい ＋１：やや好ましい ０：好ましくない+2: preferable +1: Slightly preferable 0: Unfavorable
Claims (1)
ソルボースを乾物重量１００重量部に対して１０〜９０
重量部含有することを特徴とするゲル状食品。Some or all of the sweetener is sorbose, and
10 to 90 parts of sorbose per 100 parts by weight of dry matter
A gel-like food characterized by containing part by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1132866A JPH02312560A (en) | 1989-05-29 | 1989-05-29 | Gel-like food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1132866A JPH02312560A (en) | 1989-05-29 | 1989-05-29 | Gel-like food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02312560A true JPH02312560A (en) | 1990-12-27 |
Family
ID=15091379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1132866A Pending JPH02312560A (en) | 1989-05-29 | 1989-05-29 | Gel-like food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02312560A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01160461A (en) * | 1987-12-16 | 1989-06-23 | Asahi Chem Ind Co Ltd | Custard pudding |
-
1989
- 1989-05-29 JP JP1132866A patent/JPH02312560A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01160461A (en) * | 1987-12-16 | 1989-06-23 | Asahi Chem Ind Co Ltd | Custard pudding |
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