JPS63196633A - Production of heat-resistant gel - Google Patents
Production of heat-resistant gelInfo
- Publication number
- JPS63196633A JPS63196633A JP62027074A JP2707487A JPS63196633A JP S63196633 A JPS63196633 A JP S63196633A JP 62027074 A JP62027074 A JP 62027074A JP 2707487 A JP2707487 A JP 2707487A JP S63196633 A JPS63196633 A JP S63196633A
- Authority
- JP
- Japan
- Prior art keywords
- sodium
- potassium
- calcium
- heat
- gel
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000499 gel Substances 0.000 claims abstract description 60
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 21
- 229920000615 alginic acid Polymers 0.000 claims abstract description 21
- 239000000783 alginic acid Substances 0.000 claims abstract description 17
- 229960001126 alginic acid Drugs 0.000 claims abstract description 17
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000003349 gelling agent Substances 0.000 claims abstract description 16
- 229920001817 Agar Polymers 0.000 claims abstract description 14
- 239000008272 agar Substances 0.000 claims abstract description 14
- 235000010419 agar Nutrition 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 12
- 239000008273 gelatin Substances 0.000 claims abstract description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 5
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 5
- 239000000679 carrageenan Substances 0.000 claims abstract description 5
- 229920001525 carrageenan Polymers 0.000 claims abstract description 5
- 229940113118 carrageenan Drugs 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 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 claims abstract description 5
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 4
- 239000001354 calcium citrate Substances 0.000 claims abstract description 4
- 239000002270 dispersing agent Substances 0.000 claims abstract description 4
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 4
- 239000005017 polysaccharide Substances 0.000 claims abstract description 4
- 150000004804 polysaccharides Chemical class 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 4
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229940005657 pyrophosphoric acid Drugs 0.000 claims abstract description 3
- 240000004584 Tamarindus indica Species 0.000 claims abstract 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical group C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 19
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 13
- 229910052791 calcium Inorganic materials 0.000 claims description 13
- 229910052708 sodium Inorganic materials 0.000 claims description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- 239000003112 inhibitor Substances 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 229940061607 dibasic sodium phosphate Drugs 0.000 claims description 4
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 235000015424 sodium Nutrition 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 4
- 238000001879 gelation Methods 0.000 claims description 3
- 229940083542 sodium Drugs 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 2
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 2
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 2
- 229940095079 dicalcium phosphate anhydrous Drugs 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 claims description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- AVTYONGGKAJVTE-OLXYHTOASA-L potassium L-tartrate Chemical compound [K+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O AVTYONGGKAJVTE-OLXYHTOASA-L 0.000 claims description 2
- 235000011056 potassium acetate Nutrition 0.000 claims description 2
- 239000011736 potassium bicarbonate Substances 0.000 claims description 2
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 2
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 235000011181 potassium carbonates Nutrition 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 2
- 229940086066 potassium hydrogencarbonate Drugs 0.000 claims description 2
- 235000011118 potassium hydroxide Nutrition 0.000 claims description 2
- 239000001415 potassium malate Substances 0.000 claims description 2
- SVICABYXKQIXBM-UHFFFAOYSA-L potassium malate Chemical compound [K+].[K+].[O-]C(=O)C(O)CC([O-])=O SVICABYXKQIXBM-UHFFFAOYSA-L 0.000 claims description 2
- 235000011033 potassium malate Nutrition 0.000 claims description 2
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 2
- 235000011009 potassium phosphates Nutrition 0.000 claims description 2
- 239000001472 potassium tartrate Substances 0.000 claims description 2
- 229940111695 potassium tartrate Drugs 0.000 claims description 2
- 235000011005 potassium tartrates Nutrition 0.000 claims description 2
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 239000001394 sodium malate Substances 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 239000001433 sodium tartrate Substances 0.000 claims description 2
- 229960002167 sodium tartrate Drugs 0.000 claims description 2
- 235000011004 sodium tartrates Nutrition 0.000 claims description 2
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 claims description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 2
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 claims description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims 2
- 229920000388 Polyphosphate Polymers 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000003513 alkali Substances 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 239000001205 polyphosphate Substances 0.000 claims 1
- 235000011176 polyphosphates Nutrition 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229960003975 potassium Drugs 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 235000011008 sodium phosphates Nutrition 0.000 claims 1
- 159000000000 sodium salts Chemical group 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 9
- -1 calcium citrate) Chemical class 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 239000006185 dispersion Substances 0.000 abstract description 2
- 229920001169 thermoplastic Polymers 0.000 abstract 2
- 239000004416 thermosoftening plastic Substances 0.000 abstract 2
- SNVFDPHQAOXWJZ-UHFFFAOYSA-N Furcelleran Chemical compound CCOC(=O)C1=C(C)NC(C=2C=CC=CC=2)=C(C(=O)OCC=2C=CC=CC=2)C1C#CC1=CC=CC=C1 SNVFDPHQAOXWJZ-UHFFFAOYSA-N 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000015110 jellies Nutrition 0.000 description 8
- 239000008274 jelly Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 229940072056 alginate Drugs 0.000 description 4
- 229910052783 alkali metal Inorganic materials 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000596504 Tamarindus Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 1
- 235000019828 potassium polyphosphate Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002683 reaction inhibitor Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の背景〕
退１次見
本発明は、一般に使用される熱可逆性ゲル化剤、すなわ
ち寒天、ゼラチン、ペクチン、カラーギナン、ファーセ
ルラン、タマリンド種子多糖類（以下熱可逆ゲル化剤と
記載する）に、アルギン酸、アルカリ剤およびカルシウ
ム塩をゲル化抑制剤と併用混合し、耐熱性ゲルを製造す
るものであり、本発明の方法によって得た耐熱性ゲルは
加熱によって形くずれせず、十分加熱殺菌に耐え、しか
も熱可逆性ゲル本来の食感、透明感等を維持することが
でき、保存期間の長いゲル食品やゼリー入りパウンドケ
ーキ等新しいゲル状食品を提供するものである。DETAILED DESCRIPTION OF THE INVENTION [Background of the Invention] The present invention is directed to the use of commonly used thermoreversible gelling agents, namely agar, gelatin, pectin, carrageenan, furcellulan, and tamarind seed polysaccharide (hereinafter referred to as thermoreversible gelling agent). A heat-resistant gel is produced by mixing alginic acid, an alkaline agent, and a calcium salt in combination with a gelling inhibitor (referred to as a reversible gelling agent), and the heat-resistant gel obtained by the method of the present invention can be heated. To provide new gel-like foods such as gel foods and jelly-filled pound cakes that do not lose their shape, can sufficiently withstand heat sterilization, and can maintain the original texture, transparency, etc. of thermoreversible gels, and have a long shelf life. It is something.
入１ｕ［４
アルギン酸アルカリ金属塩とカルシウムとの反応により
生成するアルギン酸カルシウムゲル（以下、アルギンゲ
ルと略記する）は熱不可逆性であり、熱に強いためこの
性質を熱に弱い熱可逆性ゲル化剤に付与する試みとして
、たとえば寒天等にアルギン酸アルカリ金属塩を併用す
る方法が提案されている（特公昭４４−７８０、特公昭
４９−３５１５０、特開昭６０−１１０２５２、特開昭
６Ｏ−１９２５５６）。Calcium alginate gel (hereinafter abbreviated as alginic gel) produced by the reaction between an alkali metal salt of alginate and calcium is thermoirreversible and is resistant to heat. In an attempt to impart this effect, for example, a method has been proposed in which agar, etc., is used in combination with an alkali metal salt of alginate (Japanese Patent Publication No. 44-780, Japanese Patent Publication No. 49-35150, Japanese Patent Publication No. 60-110252, No. 60-192556). .
これらの方法は、寒天等にアルギン酸ナトリウムを配合
したものを加熱溶解し、冷却して作製したゲルを、適当
な形状にカットした後、カルシウム塩溶液に浸漬するが
、又は加熱溶解の状態でノズルからカルシウム塩溶液中
に押し出す方法のいずれかである。In these methods, a gel made by heating and dissolving a mixture of sodium alginate in agar, etc. and cooling it is cut into an appropriate shape and then immersed in a calcium salt solution, or it is heated and dissolved and then passed through a nozzle. One of the methods is to extrude the calcium salt from the calcium salt solution.
これらの方法によっても耐熱性は改善されるが、これら
公知の方法には以下の問題点がある。Although heat resistance can be improved by these methods, these known methods have the following problems.
１） アルギン酸ナトリウムとカルシウムとの反応がゲ
ルの表面から進行するので、表面と内部が不均一となり
、ゲルの堅さに差異が出る。また、反応の進展によりゲ
ルの収縮、変形が起る。1) Since the reaction between sodium alginate and calcium proceeds from the surface of the gel, the surface and interior become non-uniform, resulting in a difference in gel hardness. Furthermore, the gel shrinks and deforms as the reaction progresses.
２） カルシウムイオンのゲル内部浸透に時間を要する
ため、大形ゲルでは適用し難い。2) It is difficult to apply this method to large gels because it takes time for calcium ions to penetrate inside the gel.
３）ゲル形成とカルシウム反応との２つの工程が必要で
ある。3) Two steps are required: gel formation and calcium reaction.
４）たとえば、みつまめ寒天の場合、シロップ中にカル
シウムの塩を共存させてゲルの安定化を図ることもある
が、カルシウム塩によるシブ味が問題となる。4) For example, in the case of mitsumame agar, calcium salts are sometimes added to the syrup to stabilize the gel, but the harsh taste caused by the calcium salts becomes a problem.
又、アルギン酸ナトリウムとカゼインカルシウムとの反
応により、耐熱性ゲルを作製する方法（特公昭５８−５
６６０８、特公昭６０−２９４６１、特開昭６１−１３
５８、特開昭６ｌ−１９４５７）も提案されるが、製造
されたゲルは透明感がなく、透明なゲルを求める場合に
適した方法ではない。In addition, a method for producing a heat-resistant gel by the reaction of sodium alginate and calcium caseinate (Japanese Patent Publication No. 58-5
6608, JP 60-29461, JP 61-13
58, JP-A-6-1-19457) has also been proposed, but the gel produced lacks transparency and is not a suitable method when a transparent gel is desired.
夏−豆
本発明は上記の問題点を解決することを目的とし、熱可
逆性ゲル化剤と熱不可逆性のアルギンゲルとの相乗効果
について種々検討の結果、反応抑制剤の併用によって冷
水中ではアルギンゲルの生成が極めておそく、加温し、
冷却することによって反応が促進して均一な耐熱性ゲル
が形成されることを見出し、本発明を完成するに至った
。The present invention aims to solve the above-mentioned problems, and as a result of various studies on the synergistic effect of a thermoreversible gelling agent and a thermoirreversible alginic gel, it was found that the alginic gel can be removed in cold water by using a reaction inhibitor in combination. The formation of is extremely slow, and when heated,
It was discovered that cooling accelerates the reaction and forms a uniform heat-resistant gel, leading to the completion of the present invention.
即ち、本発明は、寒天、ゼラチン、ペクチン。That is, the present invention uses agar, gelatin, and pectin.
カラーギナン、ファーセルラン、タマリンド種子多糖類
等の熱可逆性ゲル化剤の粉体の１種、又は２種以上の混
合物に、アルギン酸、アルカリ剤、カルシウム塩及びゲ
ル化抑制剤、更に必要に応じて分散剤を混合したものを
水中に分散後加温し、冷却することを特徴とする耐熱性
ゲルの製造法である。One type or a mixture of two or more of thermoreversible gelling agent powders such as carrageenan, furcellulan, and tamarind seed polysaccharide, alginic acid, an alkaline agent, a calcium salt, and a gelling inhibitor, and as necessary. This is a method for producing a heat-resistant gel, which is characterized by dispersing a mixture of a dispersant in water, heating it, and then cooling it.
本発明によるゲルの製造は、一般に使用されている熱可
逆性ゲル化剤と全く同様な方法で、水中に分散後加温し
、冷却するだけでよく、形成されたゲルは耐熱性に富み
、透明感も良好で、ゲルの収縮、変形もなく、すぐれた
耐熱性ゲルである。The gel according to the present invention can be produced by simply dispersing it in water, heating it, and cooling it in exactly the same manner as a generally used thermoreversible gelling agent, and the gel formed is highly heat resistant. It has good transparency, no gel shrinkage or deformation, and is an excellent heat-resistant gel.
耐１．性ゲル化製剤の組
ｌ）熱可逆性ゲル化剤に添加するアルギン酸の添加量は
熱可逆性ゲル化剤の種類と目的とする耐熱性ゲルの性状
によって相違するが、ゼラチンに対しては５．０〜２０
．０重量％、寒天、カラーギナン、タマリンド等に対し
ては１０．０〜５０．０重量％、ペクチンに対しては７
０．０−１２０．０重量％が好ましい範囲である。Endurance 1. 1) The amount of alginic acid added to the thermoreversible gelling agent differs depending on the type of thermoreversible gelling agent and the properties of the desired heat-resistant gel, but for gelatin it is .0~20
．． 0% by weight, 10.0 to 50.0% by weight for agar, carrageenan, tamarind, etc., 7% for pectin.
A preferred range is 0.0-120.0% by weight.
２） アルカリ剤としては炭酸水素ナトリウム又はカリ
ウム、炭酸ナトリウム又はカリウム、水酸化ナトリウム
又はカリウム、第２リン酸ナトリウム又はカリウム、第
３リン酸ナトリウム又はカリウム、ピロリン酸ナトリウ
ム又はカリウム、ポリリン酸ナトリウム又はカリウム、
クエン酸ナトリウム又はカリウム、コハク酸二ナトリウ
ム又はカリウム、酒石酸ナトリウム又はカリウム、リン
ゴ酸ナトリウム又はカリウム、酢酸ナトリウム又はカリ
ウム等の１種以上が使用できる。添加量はアルギン酸の
０．２〜５当址に相当する量、好ましくはゲル化製剤の
熱溶解後の液ｐ）ｌを５〜８とする量が良い、 ｐＨが
これより低いとゲルが不均質となりやすく、透明性も損
なわれる。逆に高いと耐熱性が不充分であったり、味覚
が変化したりする。2) Alkaline agents include sodium or potassium hydrogen carbonate, sodium or potassium carbonate, sodium or potassium hydroxide, dibasic sodium or potassium phosphate, dibasic sodium or potassium phosphate, sodium or potassium pyrophosphate, and sodium or potassium polyphosphate. ,
One or more of sodium or potassium citrate, disodium or potassium succinate, sodium or potassium tartrate, sodium or potassium malate, sodium or potassium acetate, etc. can be used. The amount to be added is an amount equivalent to 0.2 to 5 equivalents of alginic acid, preferably an amount that makes the solution after hot melting of the gelling preparation 5 to 8 liters.If the pH is lower than this, the gel will fail. It tends to become homogeneous, and transparency is also impaired. On the other hand, if it is too high, the heat resistance may be insufficient or the taste may change.
３） カルシウム塩としては水に難溶性のクエン酸カル
シウム、第二燐酸カルシウム、炭酸カルシウム、第三燐
酸カルシウムなどが使用できるが。3) As the calcium salt, calcium citrate, dibasic calcium phosphate, calcium carbonate, tribasic calcium phosphate, etc., which are sparingly soluble in water, can be used.
最も大切なのはアルギン酸に対するカルシウムの比率で
、カルシウムとしてアルギン酸の０．３〜１．２当量に
相当する量、好ましくは０．５−１．０当量に相当する
量がよい。カルシウムの添加量が０．３当量以下ではゲ
ルの耐熱性が不充分であるばかりでなく、ゲルに糊状感
が残り、１．２当量以上では未反応のカルシウム塩が混
在して不透明ゲルとなり、味覚も変化する。The most important thing is the ratio of calcium to alginic acid, and the amount of calcium should be equivalent to 0.3 to 1.2 equivalents of alginic acid, preferably 0.5 to 1.0 equivalents. If the amount of calcium added is less than 0.3 equivalents, not only the heat resistance of the gel will be insufficient, but also a pasty feeling will remain in the gel, and if it is more than 1.2 equivalents, unreacted calcium salts will be mixed in, resulting in an opaque gel. , taste also changes.
４） 中和されたアルギン酸とカルシウムとを均一に反
応させるためのゲル化抑制剤としてはピロリン酸、トリ
ポリリン酸、メタリン酸等の重合燐酸のナトリウム又は
カリウム塩、ＥＤＴＡ、、炭酸ナトリウム、クエン酸ナ
トリウムなどが使用できる。4) Gelation inhibitors for uniformly reacting neutralized alginic acid and calcium include sodium or potassium salts of polymerized phosphoric acids such as pyrophosphoric acid, tripolyphosphoric acid, and metaphosphoric acid, EDTA, sodium carbonate, and sodium citrate. etc. can be used.
これらの中でも重合燐酸塩、とくにメタリン酸塩が有効
である。配合量はカルシウムに対して１〜１０倍量好ま
しくは３〜７倍量である。１倍量以下ではアルギンゲル
の生成が不均一となり、１０倍以上ではアルギンゲルが
形成困難となる。Among these, polymerized phosphates, especially metaphosphates, are effective. The blending amount is 1 to 10 times, preferably 3 to 7 times, relative to calcium. If the amount is less than 1 times the amount, algine gel will not be formed uniformly, and if the amount is more than 10 times the amount, it will be difficult to form an algine gel.
５）必要に応じて添加される分散剤は耐熱性ゲル化剤の
水中への分散を促進するために添加するもので、グラニ
ユー糖、ブドー糖、果糖などが使用されるが、量、種類
ともとくに制限されるものではない。5) The dispersant added as necessary is added to promote the dispersion of the heat-resistant gelling agent in water, and granulated sugar, glucose, fructose, etc. are used, but the amount and type are different. There are no particular restrictions.
耐熱性ゲルの生成
本発明による耐熱性ゲルは適切に配合された耐熱性ゲル
化製剤を水中に分散させた後加温し冷却することによっ
て形成・される。Formation of Heat-resistant Gels Heat-resistant gels according to the present invention are formed by dispersing a suitably formulated heat-resistant gelling formulation in water, followed by heating and cooling.
ゲル化製剤を水中に分散した段階でアルギン酸はアルカ
リ剤により、アルギン酸アルカリ金属塩となり溶解する
。At the stage where the gelatinized preparation is dispersed in water, alginic acid is dissolved into alginate alkali metal salt by an alkaline agent.
加温温度はアルギン酸の含有量および、カルシウム含有
比率により、又主剤である熱可逆性ゲル化剤の種類によ
っても相違するが、一般的に用いられているゼラチンの
溶解温度すなわち６０℃以上が必要である。加温するこ
とによって熱可逆性ゲル化剤とアルギン酸アルカリ金属
塩が均一に混合し、次で冷却することによって徐々にカ
ルシウムと反応してアルギンゲルが形成されるのである
が、包含するカルシウム塩が炭酸カルシウムのような極
めて歎容性塩の場合は冷却直前にクエン酸、酒石酸等に
よりｐＨを４．０〜６．０に調整することが望ましい。The heating temperature varies depending on the alginic acid content and calcium content ratio, as well as the type of thermoreversible gelling agent that is the main ingredient, but it needs to be at least the commonly used melting temperature of gelatin, which is 60°C. It is. By heating, the thermoreversible gelling agent and alginate alkali metal salt are uniformly mixed, and then by cooling, they gradually react with calcium to form alginic gel, but the contained calcium salt is In the case of extremely tolerant salts such as calcium, it is desirable to adjust the pH to 4.0 to 6.0 with citric acid, tartaric acid, etc. immediately before cooling.
冷却したゲルは充分反応を進行させるため少なくとも６
０分、好ましくは９０分以上室温に放置することによっ
て耐熱性を付加したゲルが得られる。The cooled gel has a temperature of 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 with added heat resistance can be obtained.
分１の効果
耐熱性ゲルの適性用途として、加熱殺菌により賞味期間
の延長できるゲル状食品があげられる。1 minute effect Appropriate applications for heat-resistant gels include gel-like foods whose shelf life can be extended by heat sterilization.
また、細菌抑制の方法としては防腐剤の添加、塩分、糖
分等による水分活性の調整などもあるが、消費者の健康
意識からみて好ましい方法と言えず、食品の種類でも制
約されるので加熱による殺菌処理が最も安全かつ確実と
みなされている。In addition, methods for controlling bacteria include adding preservatives and adjusting water activity with salt, sugar, etc., but these methods are not desirable from the perspective of consumer health consciousness, and are limited by the type of food, so heating is not recommended. Sterilization treatment is considered the safest and most reliable.
ところが一般に使用されている熱可逆性ゲルでは、比較
的高融点である寒天でさえ８０〜８５℃で融解し、ゼラ
チンゲルでは２０〜３０℃の低温で保形困難となる。そ
こでみつまめ寒天の加熱殺菌ではせいぜい８０℃程度が
限界で、シロップ中に酸を加えてｐ）Ｉｉり１！Ｂｉす
ることで菌の抑制が考慮されているが加熱温度の調節を
失敗すると形くずれによる不良品の発生となる。However, with commonly used thermoreversible gels, even agar, which has a relatively high melting point, melts at 80 to 85°C, and gelatin gels have difficulty retaining their shape at low temperatures of 20 to 30°C. Therefore, the limit for heat sterilization of mitsumame agar is about 80℃ at most, so acid is added to the syrup to achieve p)Ii 1! Although the suppression of bacteria is considered by using Bi, failure to adjust the heating temperature will result in defective products due to deformation.
また、魚貝類をゼリーで囲んだ「にことり」食品、卵、
ハム、サーモンなどを具材とした「アスピック」（洋風
にことり）等にゼラチンが使用されるが、これらは加温
によりゼラチンゲルが融解し、具材が移動して「にこご
り」あるいは［アスピツク」本来の美観を損ない商品価
値を消失する。すなわち、現在市場にあるこの種ゼリー
食品は加熱殺菌処理を経ず、日記商品として販売される
ため賞味期間は非常に短い。In addition, "Nikotori" food, which is fish and shellfish surrounded by jelly, eggs,
Gelatin is used in products such as "aspic" (Western-style nikotori), which has ingredients such as ham and salmon, but when heated, the gelatin gel melts and the ingredients move, resulting in a "nikogori" or [aspic]. ” It damages the original beauty and loses its commercial value. In other words, this type of jelly food currently on the market is sold as a diary product without undergoing heat sterilization, so its shelf life is very short.
しかし、本発明の方法において、寒天製剤によって作製
したゲルは、９５℃３０分の加熱殺菌に耐え、ゲルの均
質度、食感に優れ、収縮、変形もなく、シロップに添酸
不要のみつまめ寒天、杏仁豆腐などが製造できる。However, in the method of the present invention, the gel prepared using the agar preparation can withstand heat sterilization at 95°C for 30 minutes, has excellent gel homogeneity and texture, does not shrink or deform, and does not require the addition of acid to the syrup. , almond tofu, etc. can be produced.
また、本発明において、ゼラチン製剤を使用すれば、レ
トルト条件である１２０℃２０分間の加熱殺菌処理を経
ても、具材の移動はなく、透明感に優れた「にことり」
、「アスピツク」などの食品が製造できる。In addition, in the present invention, if a gelatin preparation is used, there will be no movement of the ingredients even after heat sterilization at 120°C for 20 minutes, which is the retort condition, and "Nicotori" with excellent transparency will be produced.
Foods such as ``Aspic'' can be manufactured.
さらに、本発明において、ペクチン製剤の利用により、
ゼリーのだれ、変形のないゼリー人リバウンドケーキ、
フルーツケーキなどが製造できる。Furthermore, in the present invention, by using a pectin preparation,
Jelly sauce, jelly person rebound cake without deformation,
You can make fruit cakes, etc.
以上の応用例の外、本発明の方法によれば、広い領域で
ゲルに耐熱性を付加できるので、熱可逆性ゲル化剤の利
用範囲が拡大する。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 the range of use of the thermoreversible gelling agent is expanded.
次に本発明の実施例を示すが、ここにおける部は重量部
を示している。Next, examples of the present invention will be shown, in which parts indicate parts by weight.
実施例１
寒天３３部、アルギン酸１４部、炭酸水素ナトリウｔｚ
７部、クエン酸カルシウム５部、メタリン酸ナトリウ
ム５部、グラニユー糖３６部を混合したゲル化製剤３部
を冷水中に分散する。次で９１３’Ｃ４０分間加温溶解
後バット中に流し込み、１２時間室温に放置してゲルを
形成させ、１■角に裁断する。Example 1 33 parts agar, 14 parts alginic acid, sodium bicarbonate tz
7 parts of calcium citrate, 5 parts of sodium metaphosphate, and 36 parts of granulated sugar are mixed and dispersed in cold water. Next, the mixture was dissolved by heating at 913'C for 40 minutes, poured into a vat, left at room temperature for 12 hours to form a gel, and cut into 1 square pieces.
別に上白Ｎ６４部、水３６部を８５℃３０分加熱してシ
ロップをつくる。Separately, make syrup by heating 64 parts of Jojiro N and 36 parts of water at 85°C for 30 minutes.
裁断した耐熱性向寒天２２０部とシロップ１４０部を耐
熱性ナイロンポリ袋につめ、密封後９０℃３０分間加熱
殺菌し、次で冷水中で冷却した。ゲルの形状は加熱によ
って全く変化なく、食感は極めて良好であった。220 parts of the cut heat-resistant agar and 140 parts of the syrup were packed in a heat-resistant nylon plastic bag, sealed and sterilized by heating at 90°C for 30 minutes, and then cooled in cold water. The shape of the gel did not change at all due to heating, and the texture was extremely good.
夫五涯ｌ
ゼラチン７９部、アルギン酸１０部、第ニリン酸ナトリ
ウム６部、炭酸カルシウム２部、メタリン酸ナトリウム
３部を混合したゲル化製剤４部を濃縮調味液２部、食塩
０．２部、カラメル１部とともに水９２．８部に分散さ
せ、８０℃５分間加熱溶解し、１０％クエン酸溶液小量
を加えてｐＨ５，０〜６．０に調整する。この溶液を内
径１０ａｍ、高さ３ａｌのポリプロピレン容器に流し込
み、固まらない内に具材として半割うずらのゆで卵とえ
びを飾り並べ、シールして密閉する。冷蔵庫中にて６０
分間冷却してゲル化させたものを９０℃４０分間加熱殺
菌した後冷水中で冷却した。Fugogai 4 parts of a gel preparation prepared by mixing 79 parts of gelatin, 10 parts of alginic acid, 6 parts of sodium diphosphate, 2 parts of calcium carbonate, and 3 parts of sodium metaphosphate, 2 parts of concentrated seasoning liquid, 0.2 part of common salt, Disperse the mixture together with 1 part of caramel in 92.8 parts of water, heat and dissolve at 80°C for 5 minutes, and adjust the pH to 5.0 to 6.0 by adding a small amount of 10% citric acid solution. This solution is poured into a polypropylene container with an inner diameter of 10 am and a height of 3 al, and before it solidifies, halved boiled quail eggs and shrimp are arranged as ingredients and sealed. 60 in the refrigerator
The mixture was cooled for a few minutes to form a gel, then heat sterilized at 90° C. for 40 minutes, and then cooled in cold water.
加熱殺菌による具材の移動は全くなく、透明感に優れ、
ゼラチン本来の食感を維持したアスピックを得た０本品
を２５℃３週間保存した結果、細菌数０であった。There is no movement of ingredients due to heat sterilization, and the product has excellent transparency.
Aspic that maintained the original texture of gelatin was obtained and the product was stored at 25°C for 3 weeks, and as a result, the number of bacteria was 0.
スＷ
Ｈ，Ｍ、ペクチン９部、アルギン酸９部、クエン酸ナト
リウム１０部、炭酸カルシウム１部、メタリン酸ナトリ
ウム１部、上白糖７０部を混合したゲル化製剤１０部を
７０部の冷水中に分散させ、３０秒間加熱煮沸する。さ
らに上白糖１００部を加え加熱して溶解させた後、１０
％クエン酸溶液５部を添加したものをバットに流し込み
冷却させる。２時間放置して生成したゲルを１０角に裁
断して角型ゼリーを作る。SW H, M, 10 parts of a gel preparation prepared by mixing 9 parts of pectin, 9 parts of alginic acid, 10 parts of sodium citrate, 1 part of calcium carbonate, 1 part of sodium metaphosphate, and 70 parts of caster sugar in 70 parts of cold water. Disperse and boil for 30 seconds. Furthermore, after adding 100 parts of caster sugar and dissolving it by heating,
% citric acid solution is poured into a vat and allowed to cool. The gel formed after being left for 2 hours is cut into 10 square pieces to make square jelly.
別にバター２５部、グラニユー糖２５部、卵２５部、小
麦粉２５部、ベーキングパウダー０．３部を常法により
混ぜ込み、パウンドケーキ用生地とする。この生地に角
型ゼリーを分散して封入し１８０℃８５分間オーブンで
焼成した。出来上ったパウンドケーキの内部は、ゼリー
が原形のまま保持されゼリー人リパウンドケーキが作製
できた。Separately, 25 parts of butter, 25 parts of granulated sugar, 25 parts of eggs, 25 parts of wheat flour, and 0.3 part of baking powder are mixed together in a conventional manner to prepare a pound cake batter. Square jelly was dispersed and sealed in this dough and baked in an oven at 180°C for 85 minutes. The jelly was kept in its original shape inside the finished pound cake, making it possible to create a jelly-like re-pound cake.
Claims (6)
ーセルラン、タマリンド種子多糖類等の熱可逆性ゲル化
剤の粉体の１種、又は２種以上の混合物にアルギン酸、
アルカリ剤、カルシウム塩及びゲル化抑制剤、更に必要
に応じて分散剤を混合したものを水中に分散後、加温し
、冷却することを特徴とする耐熱性ゲルの製造法。(1) Alginic acid in one type or a mixture of two or more of thermoreversible gelling agent powders such as agar, gelatin, pectin, carrageenan, furcellulan, and tamarind seed polysaccharide.
A method for producing a heat-resistant gel, which comprises dispersing a mixture of an alkali agent, a calcium salt, a gelation inhibitor, and, if necessary, a dispersant in water, then heating and cooling the mixture.
１２０．０重量％に相当する量添加されるものである特
許請求範囲第１項記載の耐熱性ゲルの製造法。(2) Alginic acid is 5.0 to thermoreversible gelling agent
The method for producing a heat-resistant gel according to claim 1, wherein the amount of the gel is added in an amount corresponding to 120.0% by weight.
、炭酸ナトリウム又はカリウム、水酸化ナトリウム又は
カリウム、第２リン酸ナトリウム又はカリウム、第３リ
ン酸ナトリウム又はカリウム、ピロリン酸ナトリウム又
はカリウム、ポリリン酸ナトリウム又はカリウム、クエ
ン酸ナトリウム又はカリウム、コハク酸二ナトリウム又
はカリウム、酒石酸ナトリウム又はカリウム、リンゴ酸
ナトリウム又はカリウム、酢酸ナトリウム又はカリウム
からなる群から選択された１種以上である特許請求の範
囲第１項記載の耐熱ゲルの製造法。(3) The alkaline agent is sodium or potassium hydrogen carbonate, sodium or potassium carbonate, sodium or potassium hydroxide, dibasic sodium or potassium phosphate, dibasic sodium or potassium phosphate, sodium or potassium pyrophosphate, sodium or polyphosphate, or Claim 1 is one or more selected from the group consisting of potassium, sodium or potassium citrate, disodium or potassium succinate, sodium or potassium tartrate, sodium or potassium malate, sodium or potassium acetate. A method for producing heat-resistant gel.
ルシウム、第三燐酸カルシウム、炭酸カルシウム、硫酸
カルシウムの単独又は併用で、カルシウムとしてアルギ
ン酸の０．３〜１．２当量に相当する量添加されるもの
である特許請求の範囲第１項記載の耐熱性ゲルの製造法
。(4) Calcium salts include calcium citrate, dibasic calcium phosphate, tertiary calcium phosphate, calcium carbonate, and calcium sulfate, either alone or in combination, in an amount equivalent to 0.3 to 1.2 equivalents of alginic acid as calcium. A method for producing a heat-resistant gel according to claim 1.
タリン酸等の重合燐酸塩のナトリウム塩またはカリウム
塩の単独または併用で、カルシウム塩のカルシウム量に
対して１〜１０倍量添加されるものである特許請求範囲
第１項記載の耐熱性ゲルの製造法。(5) The gelation inhibitor is a sodium salt or potassium salt of a polymerized phosphate such as pyrophosphoric acid, tripolyphosphoric acid, or metaphosphoric acid, which is added alone or in combination in an amount of 1 to 10 times the amount of calcium in the calcium salt. A method for producing a heat-resistant gel according to claim 1.
項記載の耐熱性ゲルの製造法。(6) Claim 1 in which the heating is heating at 60°C or higher
A method for producing a heat-resistant gel as described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62027074A JPH0637574B2 (en) | 1987-02-10 | 1987-02-10 | Heat resistant gel manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62027074A JPH0637574B2 (en) | 1987-02-10 | 1987-02-10 | Heat resistant gel manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63196633A true JPS63196633A (en) | 1988-08-15 |
| JPH0637574B2 JPH0637574B2 (en) | 1994-05-18 |
Family
ID=12210922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62027074A Expired - Lifetime JPH0637574B2 (en) | 1987-02-10 | 1987-02-10 | Heat resistant gel manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0637574B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5185172A (en) * | 1989-07-10 | 1993-02-09 | Kfc Corporation | Method for simulating open flame broiled meat products |
| DE102004063612B4 (en) * | 2004-01-02 | 2017-01-12 | Manfred Helms | Gel-like base preparation and use of a gelling agent for its preparation |
| WO2020067548A1 (en) * | 2018-09-28 | 2020-04-02 | Ｓｐｉｂｅｒ株式会社 | Fire-retardant protein molded body and production method for same |
| JP2023143409A (en) * | 2022-03-25 | 2023-10-06 | 伊那食品工業株式会社 | Heat-resistant gelling formulation and heat-resistant gel |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014063358A1 (en) * | 2012-10-26 | 2014-05-01 | Dow Global Technologies Llc | Aqueous fragrance release gels |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61185155A (en) * | 1985-02-14 | 1986-08-18 | Toyo Jozo Co Ltd | Composition for highly foamy food |
-
1987
- 1987-02-10 JP JP62027074A patent/JPH0637574B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61185155A (en) * | 1985-02-14 | 1986-08-18 | Toyo Jozo Co Ltd | Composition for highly foamy food |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5185172A (en) * | 1989-07-10 | 1993-02-09 | Kfc Corporation | Method for simulating open flame broiled meat products |
| DE102004063612B4 (en) * | 2004-01-02 | 2017-01-12 | Manfred Helms | Gel-like base preparation and use of a gelling agent for its preparation |
| WO2020067548A1 (en) * | 2018-09-28 | 2020-04-02 | Ｓｐｉｂｅｒ株式会社 | Fire-retardant protein molded body and production method for same |
| JPWO2020067548A1 (en) * | 2018-09-28 | 2021-09-24 | Ｓｐｉｂｅｒ株式会社 | Flame-retardant protein molded product and its manufacturing method |
| JP2023143409A (en) * | 2022-03-25 | 2023-10-06 | 伊那食品工業株式会社 | Heat-resistant gelling formulation and heat-resistant gel |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0637574B2 (en) | 1994-05-18 |
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