WO2007057964A1 - Agent gélifiant pour gelées et procédé de production de gelée l’utilisant - Google Patents
Agent gélifiant pour gelées et procédé de production de gelée l’utilisant Download PDFInfo
- Publication number
- WO2007057964A1 WO2007057964A1 PCT/JP2005/021206 JP2005021206W WO2007057964A1 WO 2007057964 A1 WO2007057964 A1 WO 2007057964A1 JP 2005021206 W JP2005021206 W JP 2005021206W WO 2007057964 A1 WO2007057964 A1 WO 2007057964A1
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- WIPO (PCT)
- Prior art keywords
- jelly
- producing
- jelly confectionery
- confectionery
- gummy
- Prior art date
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 316
- 239000008274 jelly Substances 0.000 title claims abstract description 308
- 239000003349 gelling agent Substances 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 186
- 108010010803 Gelatin Proteins 0.000 claims abstract description 65
- 239000008273 gelatin Substances 0.000 claims abstract description 65
- 229920000159 gelatin Polymers 0.000 claims abstract description 65
- 235000019322 gelatine Nutrition 0.000 claims abstract description 65
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 65
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 49
- 229920001525 carrageenan Polymers 0.000 claims abstract description 49
- 239000000679 carrageenan Substances 0.000 claims abstract description 48
- 229940113118 carrageenan Drugs 0.000 claims abstract description 48
- 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 48
- 235000015243 ice cream Nutrition 0.000 claims abstract description 47
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 21
- 235000019219 chocolate Nutrition 0.000 claims abstract description 19
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 75
- 235000010489 acacia gum Nutrition 0.000 claims description 31
- 229920000084 Gum arabic Polymers 0.000 claims description 26
- 239000000205 acacia gum Substances 0.000 claims description 26
- 239000000499 gel Substances 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 22
- 230000009471 action Effects 0.000 claims description 12
- 210000003953 foreskin Anatomy 0.000 claims description 9
- 125000005341 metaphosphate group Chemical group 0.000 claims description 9
- 229920000388 Polyphosphate Polymers 0.000 claims description 8
- 235000011180 diphosphates Nutrition 0.000 claims description 8
- 239000001205 polyphosphate Substances 0.000 claims description 8
- 235000011176 polyphosphates Nutrition 0.000 claims description 8
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 7
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 6
- 229910052749 magnesium Inorganic materials 0.000 claims description 6
- 239000011777 magnesium Substances 0.000 claims description 6
- 229910052783 alkali metal Inorganic materials 0.000 claims description 5
- 150000001340 alkali metals Chemical class 0.000 claims description 5
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 5
- 150000001342 alkaline earth metals Chemical class 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims 2
- 238000011049 filling Methods 0.000 abstract description 31
- 230000008859 change Effects 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- 241000220479 Acacia Species 0.000 abstract 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 99
- 244000215068 Acacia senegal Species 0.000 description 24
- 239000000203 mixture Substances 0.000 description 21
- 235000000346 sugar Nutrition 0.000 description 19
- 238000011156 evaluation Methods 0.000 description 18
- 238000009472 formulation Methods 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 229920000591 gum Polymers 0.000 description 9
- 230000004044 response Effects 0.000 description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000000600 sorbitol Substances 0.000 description 8
- 238000010998 test method Methods 0.000 description 8
- 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 7
- 229910019142 PO4 Inorganic materials 0.000 description 7
- 125000002091 cationic group Chemical group 0.000 description 7
- 238000012790 confirmation Methods 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000021317 phosphate Nutrition 0.000 description 7
- 235000019983 sodium metaphosphate Nutrition 0.000 description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 235000020278 hot chocolate Nutrition 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 6
- 239000010452 phosphate Substances 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 229940048084 pyrophosphate Drugs 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound 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 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000005722 itchiness Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- -1 sugar Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 238000002834 transmittance Methods 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 208000003251 Pruritus Diseases 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000015145 nougat Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 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 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 108700028369 Alleles Proteins 0.000 description 1
- 206010001742 Allergy to animal Diseases 0.000 description 1
- 201000006082 Chickenpox Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 1
- 235000001535 Ribes X utile Nutrition 0.000 description 1
- 235000016919 Ribes petraeum Nutrition 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 206010046980 Varicella Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 210000003041 ligament Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000009919 sequestration Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a gelling agent for jelly confectionery and a method for producing jelly confectionery using the same. Specifically, without using gelatin, using the gelling agent for jelly confectionery and its genolic agent for jelly confectionery that can produce jelly confectionery that has the same elasticity and workability as gelatin is added. In addition, the present invention relates to a method for producing a jelly confectionery having the same elasticity and workability as gelatin added without using gelatin. further
- the present invention eliminates the disadvantage that gelatin jelly confectionery hardens at a low temperature of about 15 ° C or dissolves at a temperature of about 40 ° C, and maintains a good sag response even at low and high temperatures.
- the present invention relates to a gelling agent for jelly confectionery for producing jelly confectionery and a method for producing a jelly confectionery that does not change its itchiness due to temperature change using the gelling agent for jelly confectionery.
- Jelly confectionery is an elastic confectionery made by adding sugar or chickenpox to fruit juice or fruit pickles and adding a gelling agent such as pectin, gelatin, or agar, and boiled to make it into a desired shape. It is a general term for and includes gummy jelly and soft jelly. The resilience of conventional jelly confectionery is mainly due to gelatin.
- jelly confectionery such as gummy jelly, which has a unique savory response, is usually boiled with sugar or starch syrup and added with an aqueous gelatin solution or flavor to harden.
- gelatin is an important raw material that forms the elasticity and texture of jelly confectionery and has a great influence on the workability of jelly confectionery production.
- gelatin is a denatured collagen derived from animal bones, skin, tendons, ligaments, etc.
- jelly candy containing gelatin as a raw material is used for people who are allergic to animal proteins or for religious reasons. They are shunned by people who like animal food.
- the present inventors have continued research on a method for making elastic jelly confectionery without using gelatin, and when gelatin gum is used in combination with carrageenan as a gelling agent, gelatin is used. Even without this, it is possible to obtain a savory jelly confection that is almost satisfactory, and find that there is no risk of impairing the workability when filling the raw material liquid, and further testing and research will finally be completed to complete the present invention. It came.
- Patent Document 1 Japanese Translation of Special Publication 2002-507400
- Patent Document 2 JP 2004-65035 A
- Patent Document 3 Japanese Patent Application Laid-Open No. 2001-178381
- Patent Document 1 contains a food grade gum or gelatin containing one or more ingredients selected from the group consisting of gum arabic, carrageenan, locust bean gum, guar gum, gelatin and their mixture power. Describes how to produce chewable nougat confectionery products.
- this document is intended for nougat products, which are a type of candy, and the combination of carrageenan and gum arabic has a specific effect on the formation of elasticity of jelly confectionery and workability during filling. There is no disclosure of whether or not it can be used as a substitute for gelatin.
- Patent Document 2 also describes gummi made by adding gelling agents such as gum arabia gum, agar, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, cara gum, tragacanth gum, xanthan gum, pullulan, dielan gum, curd currant. It describes soft candy containing gummy that is twisted into soft candy dough. However, this document is a gummy jelly game. It is only a list of common ingredients used as a mulching agent, and the combination of carrageenan and gum arabic has a specific effect on the formation of elasticity of jelly confectionery containing gummy jelly and workability during filling, gelatin There is no disclosure of what can be used as an alternative to the above.
- gelling agents such as gum arabia gum, agar, carrageenan, locust bean gum, guar gum, tamarind seed polysaccharide, cara gum, tragacanth gum, xanthan gum, pullulan, dielan gum,
- Patent Document 3 describes that, without using gelatin, psyllium seed gum is used as a jelly glaze, and at least one of 30 gums such as carrageenan, gum arabic, xanthan gum, pectin, and agar. Gummy jelly to be added in combination and its manufacturing method are disclosed. However, this document does not disclose that the combination of carrageenan and gum arabic has a specific effect on the formation of elasticity of jelly confectionery and workability during filling, or can be used as a substitute for gelatin. Not. Disclosure of the invention
- the present invention can obtain a jelly confection having elasticity equal to that of a jelly confection made by adding gelatin without adding gelatin to the raw material
- a first object is to provide a gel glaze for jelly confectionery that can maintain workability at the time of filling equivalent to that when gelatin is added.
- the present invention has elasticity equivalent to that of jelly confectionery made with gelatin without using gelatin, and maintains workability at the time of filling equivalent to when gelatin is added.
- the second challenge is to provide a method for producing jelly confectionery that can be made.
- the third object of the present invention is to provide a gelling agent for solving the problems of gelatin and making a jelly confectionery that does not change its resilience due to temperature changes.
- a fourth problem is to provide a method for producing jelly confectionery using an agent, in which the resilience is not changed by temperature change. Means for solving the problem
- the invention described in claim 1 of the present invention is a jelly confectionery comprising carrageenan, gum arabic and a salt having a chelating action as active ingredients. It is a gelling agent.
- the invention described in claim 2 uses a carrageenan having a total content of alkali metal, alkaline earth metal, and magnesium of 30000 mg / 100 g or less, and the gel for jellies confectionery according to claim 1 Agent.
- the invention described in claim 3 uses one or more salts selected from metaphosphate, polyphosphate, and pyrophosphate as the salts having a chelating action. Is a gelling agent for jellies confectionery as described in 2.
- the gelling agent for jelly confections according to any one of claims 1 to 3 is added to the raw material of jelly confectionery in an amount of 0.2 to 0.2% by weight, This is a method for producing jelly confectionery without adding gelatin.
- the invention according to claim 5 is characterized in that the carrageenan and arabic gum are combined in the raw material of the jelly confectionery in an amount of 0.2 to 10% by weight, and the salt having a chelating action is 0.01 to 5% by weight Thus, a jelly confectionery is produced without adding gelatin.
- the invention described in claim 6 is the invention described in claim 5 using at least one salt selected from metaphosphate, polyphosphate, and pyrophosphate strength as the chelating salt. This is a method of manufacturing a jelly confectionery.
- the invention described in claim 7 manufactures the jelly confectionery according to any one of claims 5 to 6, using carrageenan having a total content of alkali metal, alkaline earth metal and magnesium of 30000 mgZlOOg or less. It is a method to do.
- the invention described in claim 8 is a method of manufacturing gummy jelly using the method of manufacturing a jelly confection according to any one of claims 4 to 7.
- the invention described in claim 9 uses the jelly confectionery manufacturing method according to any one of claims 4 to 7, and the temperature ranges from 0 ° C to 20 ° C. This is a method for producing jelly confectionery that can maintain a gel strength of less than twice that of the ° C region.
- the invention described in claim 10 is a method for producing a jelly confectionery suitable for use in combination with ice cream, using the method for producing a jelly confectionery according to any one of claims 4 to 7. It is.
- the invention described in claim 11 is the same as the jelly confectionery and ice cream produced using the jelly confectionery manufacturing method according to any one of claims 4 to 7. Is a method for producing a jelly confection enclosed with ice cream.
- the jelly confectionery produced by using the method for producing jelly confectionery according to any one of claims 4 to 7 is wrapped in ice cream and ice cream foreskin jelly It is a method of manufacturing a confectionery.
- the invention described in claim 13 is an ice cream encased jelly in which ice cream is wrapped with a film-like jelly confectionery produced using the jelly confectionery manufacturing method according to any one of claims 4 to 7. It is a method of manufacturing a confectionery.
- the invention described in claim 14 uses the method for producing jelly confectionery according to any one of claims 4 to 7, and the region where the air temperature exceeds 35 ° C is 0.
- the invention described in claim 15 is a method of manufacturing a jelly confectionery suitable for use in combination with chocolate using the jelly confection manufacturing method according to any one of claims 4 to 7. .
- the invention described in claim 16 is a method for producing a chocolate husk jelly confectionery by wrapping a jelly confection made using the method for producing a jelly confectionery according to any one of claims 4 to 7 with chocolate. It is.
- the chocolate-encapsulated jelly confectionery is obtained by wrapping chocolate with a film-like jelly confectionery produced using the method for producing a jelly confectionery according to any one of claims 4 to 7. It is a manufacturing method.
- the invention described in claim 18 is the method for producing a jelly confection according to any one of claims 9 and 17, wherein gummy jelly is used as the jelly confectionery.
- the gelling agent for jelly confectionery according to the present invention When the gelling agent for jelly confectionery according to the present invention is added to the raw material of the jelly confectionery, it can produce a jelly confectionery having sufficient resilience without adding gelatin. In addition, the work force does not impair the workability during filling in the manufacturing process. In addition, when jelly confectionery is produced according to the method for producing jelly confectionery according to the present invention, it is possible to produce jelly confectionery having sufficient resilience without using gelatin. And workability during filling is not impaired. Therefore, the present invention can be particularly suitably used for the production of gummy jelly to which gelatin is not added. Further, according to the present invention, it is suitable for those who shy away from jelly confectionery containing gelatin, for example, those who have an allergy to animal proteins, those who prefer animal foods for religious reasons, etc. Jelly Confectionery can be provided.
- the jelly confectionery made according to the present invention does not harden even in cold regions where the temperature range where it can be eaten is extremely wide, and does not melt in the tropics.
- the jelly confectionery made according to the present invention is less susceptible to deterioration due to the level of storage temperature or changes compared to conventional jelly confectionery using gelatin. Therefore, it can be stored, distributed and sold in a cold or cold season, or in a hot or intense heat while maintaining gel strength that is almost the same as that in normal or normal temperatures. wear. That is, the jelly confectionery made according to the present invention can be eaten in a very wide range of product temperatures from ⁇ 15 ° C. to + 65 ° C.
- the jelly confectionery produced according to the present invention does not change in quality due to temperature change, and can be used in combination with ice cream or chocolate.
- ice cream-encapsulated jelly confectionery or chocolate-encapsulated jelly confectionery can be made by wrapping ice cream or chocolate with the jelly confectionery of the present invention.
- Imagawa Yaki by mixing small gummy jelly made according to the present invention in a bowl and eating it with a product temperature of 65 ° C, you can improve the elasticity and texture of gummy jelly. You can taste Imagawa Yaki which you can feel comfortable.
- the jelly confectionery of the present invention can be coated with ice cream or chocolate to make an ice cream foreskin jelly candy or chocolate foreskin jelly confectionery. It is also possible to enclose the jelly confectionery and ice cream of the present invention in one container, or enclose the jelly confectionery and ice cream of the present invention in the same wrapping paper or packaging bag. In addition, the jelly confectionery of the present invention can be combined with ice cream or chocolate to make various nourishes. In addition
- the ice cream as used in the present invention is a general term for ice confections including normal ice cream, ice candy and sherbet.
- the present invention can expand the applications and sales channels of jelly confectionery, including gummy jelly, as compared with the prior art.
- the jelly confectionery refers to fruit juice and fruit pickles, to which any sugars such as sugar, starch syrup, sugar alcohol, low sweetener, liquid sugar, powdered sugar are added, and a gelling agent is added and boiled. It is a general term for confectionery that has elasticity in a preferred shape, and includes gummy jelly, soft jelly, confectionery jelly, etc. Further, in the present invention, gummy jelly is a granular jelly confectionery that has a high sugar content, is highly elastic, has a chewy response, and has a unique texture.
- the gelling agent for jelly confectionery according to the present invention comprises carrageenan, gum arabic and salts having a chelating action as active ingredients.
- carrageenan in addition to the above-mentioned components, saccharides, powdered fruit juice, etc. may be added to the gelling agent for jelly confectionery according to the present invention as necessary.
- the method for producing a jelly confectionery according to the present invention comprises adding a gelling agent containing carrageenan, gum arabic and salts having a chelating action as active ingredients without adding gelatin to the raw material.
- a gelling agent containing carrageenan, gum arabic and salts having a chelating action as active ingredients without adding gelatin.
- Each of these raw materials is not particularly limited as long as it is commercially available for food.
- Carrageenan used in the present invention is known as one of conventional gelling agents. However, when used alone, the viscosity tends to increase, and therefore, the packing suitability is remarkably inferior to gelatin. This is presumed to be due to the influence of cationic elements contained in carrageenan. Among the cationic elements, sodium, potassium, calcium and magnesium are particularly affected. Therefore, in the present invention, it is preferable to use a carrageenan having as little content of these cationic elements as possible. Specifically, it is preferable to use a carrageenan having a total content of cationic elements capable of alkali metal, alkaline earth metal and magnesium (including those in the form of compounds) of 30000 mgZlOOg or less.
- the viscosity of the solution becomes too high, and it becomes easy to impair workability because it becomes filled in a jelly mold or a container at the time of production.
- the salts having a chelating action in the present invention are not particularly limited, but use of phosphates such as polyphosphates, pyrophosphates and metaphosphates is preferred. In addition, dalconate, citrate, fumarate, acetate, and the like can be suitably used.
- the gelling agent for jelly confectionery according to the present invention may be used by appropriately combining one or more of these salts. Among them, when a gelling agent supplemented with metaphosphate and / or pyrophosphate is used, a jelly confectionery that is extremely preferable in terms of sag response and elasticity can be obtained.
- the phosphate used in the present invention is preferably a salt of calcium ion sequestered potassium 1.
- the calcium ion sequestration power of each phosphate is pyrophosphate 1.6, polyphosphate 4.4, metaphosphate 24.2 (gCa / 100 g).
- jelly confectionery gelling agent of the present invention 0. 2 during jelly confectionery material:. LO 0 wt 0/0, preferably 1.
- the addition of about 4-4 wt% is not limited to this.
- the jelly confectionery manufacturing method of the present invention is mainly distributed and sold at room temperature.
- carrageenan and gum arabic are combined and 0.2 to: LO weight%, chelating action It is preferable to add 0.01 to 5% by weight of salts.
- the method for producing jelly confectionery according to the present invention may be used when the jelly confectionery used mainly at low-temperature distribution 'sale' or in combination with ice cream is used for carrageenan in the raw material.
- 1. Add 6% by weight, gum arabic 0.5% by weight or more, and add the total amount of both to 2.5% by weight. It is preferable to add ⁇ 5% by weight.
- a jelly for freezing and storing When making a confectionery, it is preferable to use sorbitol as a sweetener. When sorbitol is used, the physical properties when frozen can be maintained softly, and the precipitation of saccharides, which tends to occur when the surface of the jelly confectionery dries during freezing, can be prevented.
- the amount of sorbitol added is preferably 40% by weight or less of the total raw materials.
- the jelly confectionery according to the present invention includes raw materials used in the production of ordinary jelly confectionery, such as vitamins, dietary fiber, calcium, gelling agents other than those described above, There may be added a sticky agent, a stabilizer, a sweetener, a fragrance and the like. Of course, gelatin is not added to the jelly confectionery according to the present invention.
- the gelling agent for jelly confectionery according to the present invention is preferably prepared so that the soluble solid content is 50 to 95% by weight and the pH is 3 to 7 like the gelling agent for ordinary jelly confectionery. .
- test group 1 (carrageenan 'arabic gum' and sodium metaphosphate phosphate) and gummy jelly in test group 3 (carrageenan 'arabic gum supplemented') It is equivalent in terms of itchiness compared to the Gummy jelly in Kayaku-ku, and both Gummy jelly in Test Zone 1 and Test Zone 3 have suitable elasticity, taste, odor, hardness when frozen, In terms of color, the results showed that it was much better than the gummy jelly in the control.
- the gummy jelly in the test group 1 sodium metaphosphate added group
- the gummy jelly in the test group 3 salt-free calo group
- Gummy Jelly in Test Zone 3 (Carrageenan 'Arabia Gum' and Sodium Metaphosphate) has all the items such as workability at filling, sensation, taste, odor, hardness when frozen, and color. As a result, the best results were confirmed!
- composition and properties of the tested gummy jelly (unit: wt%)
- the tested gummy jelly was produced in the same manner as in Test Example 1.
- the gummy jelly in test group 2 is excellent in terms of workability and taste during filling. That is, according to this test example, it was confirmed that the gummy jelly to which metaphosphate, pyrophosphate, and polyphosphate were added has a suitable taste and is excellent in terms of itchiness.
- a gummy jelly was prepared with the formulation of Test Example 1 and the control group of Test Example 2 and the test group 1, and the gel strength (maximum load at break) was changed by changing the product temperature. It was measured. The results are shown in Table 5. The gel strength was measured using a jelly strength meter with the following performance.
- sample preparation Filled with lOOg of gummy jelly in a resin-made container (inner diameter 80mm)
- the gummy jelly in test group 1 (carrageenan 'arabic gum' and sodium metaphosphate phosphate) and the gummy jelly in the control group (gelatin-added group) are at normal temperatures from 0 ° C to 20 ° C. Do It can be understood that both have almost the same itch response. In addition, it can be understood that the gummy jelly in Test Zone 1 has moderate elasticity that does not become too hard or too soft at all measurement temperatures from 25 ° C to + 65 ° C. On the other hand, the gummy jelly in the control group hardened at 5 ° C and melted at 50 ° C, making measurement impossible. Therefore, it was confirmed that according to the composition of Test Zone 1 of Test Example 2, it is possible to provide gummy jelly having excellent gel strength in a temperature range wider than that of gummy jelly using gelatin.
- the gel strength of the jelly confectionery according to the present invention represented by gummy jelly in Test Zone 1 is 10 ° C to 20 ° even in a cold region of 0 ° C to 20 ° C. It can be understood that the temperature can be maintained at twice or less than the normal temperature region of C, and can be maintained at 0.6 times or more in the high temperature region exceeding 35 ° C.
- a sample of Gummy Jelly was prepared with the formulation of Test Example 1 and the control group of Test Example 2 (the gelatin-added cell group) and the test group 1 (invention group). Sealed with a two-layer packaging and stored at room temperature 40 ° C, the change in color tone of the gummy jelly surface was observed. The results are shown in Table 6.
- the numerical values in Table 6 are the changes in the color tone of the prototype gummy jelly, measured on the basis of the color tone of the storage start date for the a value, which is a red index, and evaluated in%.
- a gummy jelly was prepared with the formulation of Test Example 1 and the control group of Test Example 2 (gelatin-added cell group) and the test group 1 (invention group), and the light transmittance was prototyped. Was measured. The results are shown in Table 7. The numerical values in Table 7 show the change in transmitted light with respect to the initial value in% when measuring the transmitted light with a specific wavelength of 500 nm.
- Test Example 1 In the formulation of Test Example 1 and the formulation of Control Group (Gelatin-added) in Test Example 2 and the formulation of Test Group 1 (Invention Group), respectively, 0.01% (distinguishable) A gummy jelly was made by adding a minimum amount of apple fragrance, and a sensory test (three-point identification method) was conducted by 17 skilled panelists to determine whether the fragrance of the apple fragrance could be identified. The results are shown in Table 8.
- the gummy jelly in the control group is a scent that cannot be distinguished from the scent of the fragrance due to the odor of gelatin.
- a larger amount of perfume is required for gummy jelly in the gelatin-added section.
- the gummy jelly of the present invention zone (carrageenan-arabic gum combined zone) can distinguish a subtle fragrance. This is considered to be because the gummy jelly of the present invention has no odor peculiar to the gelling agent and does not disturb the scent.
- Gum arabic powder 0.8g, carrageenan powder 1.55g, sodium metaphosphate powder 0.15g are mixed well to make a powdered gelling agent, and the total amount of this gelling agent (2.5g) into 20g sorbitol. Dispersed. To this dispersion, 15 g of fresh water was added and dissolved by heating at 100 ° C for about 10 minutes. Add 33 g of sugar and 30 g of starch syrup to this solution and heat it again until it is fully dissolved. Then add 0.5 g of cenoic acid and apple juice lOg that have been dissolved separately, add a small amount of flavoring, and add sugar. Finished in a jelly solution of 90, pH 4.1. Careful attention was paid so that the temperature did not drop too much. After filling, it was left to stand for a while at room temperature to dry, and the mold strength was extracted to complete the product as a gummy jelly.
- the frozen product was pulverized, poured into a predetermined mold, and cooled again to a product temperature of 30 ° C to make an ice cream.
- This ice cream was made by the method of Example 1 and kept at 95 ° C. It was quickly dipped into the jelly solution, pulled up with gummy jelly attached to the surface, and frozen again. By this method, an ice cream wrapped in gummy jelly skin was obtained.
- This ice cream foreskin gummy jelly was a frozen dessert that was easier to eat than ordinary ice cream because the gummy jelly-like texture eased the hardness of the ice cream.
- the gel solution prepared according to the formulation and production method of Example 1 was poured into a mold while the temperature was lowered to obtain a square gel sheet having a thickness of 5 mm and 10 cm 2 .
- a spherical ice cream rounded to a diameter of 5 cm was placed on this sheet, and the ice cream containing gummy jelly was made by wrapping the ice cream in the same way as wrapping the dumpling skin.
- the obtained ice cream-containing gummy jelly was put in a polyethylene bag, stored in a freezer at 40 ° C. for 1 week, and then sampled by the inventors to obtain the following evaluation.
- the surface of the sheet is soft enough to eat and tear with your teeth.
- Example 4 [0065] ⁇ Example of production of chocolate foreskin gummy jelly>
- a plurality of spherical gummy jelly having a diameter of 2 cm (2.5 g) was prepared according to the formulation and manufacturing method of Example 1.
- the gummy jelly was stored in a refrigerator at 20 ° C overnight, and then placed on a wire mesh with a mesh opening of 5 mm with an interval of 1 cm or more.
- This gummy jelly is soaked in a hot water bath (65 ° C) and soaked one by one in hot chocolate to coat the chocolate on the surface of the gummy jelly. After pulling up again and lining up, dropping the excess chocolate solution, it cooled and made gummy jelly with chocolate foreskin.
- a jelly confectionery having a chocolate flavor and a texture of gummy jelly without dissolving the gummy jelly is obtained even though the gummy jelly of the present invention is immersed in a chocolate solution at 65 ° C. I was able to.
- a gummy jelly having the same size as the above was prepared by the formulation of the control group of Table 1 (using gelatin), and an attempt was made to coat it with hot chocolate.
- the gummy jelly with the control composition in Table 1 began to dissolve immediately when touched with hot chocolate, and was completely dissolved by touching hot chocolate at 65 ° C for 5 minutes. From this result, it was confirmed that gelatin-based gummy jelly cannot directly touch or mix the heated liquid.
- the gummy jelly made in Example 1 is a product developed on the premise of normal temperature distribution 'normal temperature eating using gelatin substitute gelatinizer.Ice cream is delivered in a cold car at room temperature of 18 ° C or lower, usually — Store below 25 ° C. In addition, storefront showcases are designed at -20 ° C, and the temperature at which ice cream is eaten is said to vary from 8 ° C to -10 ° C depending on the type and season. Given this situation, we decided to re-examine the appropriate formulation of gelling agents and sugars in a jelly confectionery suitable for use in combination with jelly confectionery and ice cream suitable for distribution at low temperatures. The following test of Test Example 7 was conducted.
- gummy jelly Five types were prepared according to the recipe in Table 9. For these gummy jelly (gummy jelly in the control group and gummy jelly in test group 1 to test group 4), the following 6 items were evaluated by 10 skilled panelists, and the results shown in Table 10 were obtained.
- Texture (Comprehensive evaluation of elasticity and hardness at 1-10 ° C, mouthfeel, etc.)
- the gummy jelly in this test example was adjusted to Bx83, pH 4.5.
- the score of each evaluation is a relative value when the control group is 5 points (10 points maximum).
- Test section 1 has a good overall balance, but its workability is inferior due to its high viscosity at the time of filling, so it is not very suitable for making small gummy jelly. 2.
- Test group 2 has better workability at the time of filling than test group 1, but it is still not sufficient compared to the control group.
- Test Zone 3 and Test Zone 4 the workability during filling is improved, but the elasticity is lost and the texture becomes like a candy.
- Table 11 Three types of gummy jelly were made according to the recipe in Table 11. For these gummy jelly (Gummy jelly in Test Zone 5 to Test Zone 7), the same 6 items as in Test Example 7 were evaluated by 10 skilled panelists, and the results shown in Table 12 were obtained. Tables 11 and 12 also contain data for the control group and test group 2.
- the total amount of gelling agent in test group 2 is 3%. Based on this, the amount of gelling agent was gradually reduced in test group 5 to test group 7. As a result, as shown in Table 12, it was found that Test Zone 5 to Test Zone 7 were more suitable for filling work than Test Zone 2. In addition, the test zone 5 (1.8% carrageenan and 0.7% gum arabic) was most suitable for the physical properties below freezing point (hardness at low temperature). For this reason, the appropriate amount of gelling agent was determined to be “2.5% or less”.
- the amount of carrageenan added is 1.4% by weight or more of the total amount of raw materials
- the amount of gum arabic is less than 0.8% by weight
- the total amount of genolic agent combined with carrageenan and gum arabic is less than 2.5% by weight.
- liquid sugar especially sorbitol
- amount of liquid sugar added is 40% by weight or less of the total amount of raw materials.
- the gelling agent for jelly confectionery of the present invention when added to the raw material of jelly confectionery, it has sufficient resilience even if gelatin is not added. Jelly confectionery can be made, and the strength does not impair the workability during filling in the manufacturing process.
- jelly confectionery when jelly confectionery is produced according to the method for producing jelly confectionery of the present invention, it is possible to produce jelly confectionery with sufficient elasticity without using gelatin, and the strength is also filled in the production process. There is no loss of workability. Therefore, the present invention can be particularly suitably used for producing gummy jelly.
- the allele for a person who refrains from jelly confectionery containing gelatin for example, animal protein. It is possible to make jelly confectionery suitable for people who have gies or who prefer animal foods for religious reasons.
- the present invention can produce a jelly confectionery which is more transparent than the jelly confectionery made from gelatin, which has a color tone that is difficult to change and is excellent in flavor release. Furthermore, the jelly confectionery made according to the present invention does not solidify even in cold regions where the temperature range that can be eaten is very wide, and does not dissolve even in the tropics. Therefore, the jelly confectionery produced according to the present invention can be used in combination with, for example, ice cream and hot chocolate, and the use and sales channels of jelly confectionery including gummy jelly can be expanded as compared with the prior art. , which can greatly contribute to the confectionery industry.
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Abstract
La présente invention concerne un agent gélifiant, à partir duquel une gelée, qui se compare en termes d'élasticité et de texture de mastication aux gelées produites par l’ajout de gélatine et qui peut soutenir une aptitude au remplissage comparable à celles-ci, peut être produite sans ajout de gélatine aux matériaux de départ ; et un procédé de production d’une gelée qui utilise l’agent gélifiant. En outre, l’invention concerne un agent gélifiant pour la production d’une gelée qui ne subit aucun changement en termes d'élasticité ni de texture de mastication à la suite d’un changement de température, surmontant ainsi les désavantages de la gélatine ; et un procédé de production d’une gelée qui utilise l’agent gélifiant. L’invention comprend un agent gélifiant pour gelées qui comprend, comme ingrédients actifs, du carraghénane, de l’acacia et des sels qui possèdent un effet chélatant. L’invention comprend un procédé de production d’une gelée sans ajout de gélatine qui comprend l’ajout de l’agent gélifiant pour gelées décrit ci-dessus aux matériaux de départ de la gelée. Ce procédé est très approprié pour la production, en particulier, de bonbons gommeux. En outre, selon le procédé ci-dessus, des gelées qui peuvent s’utiliser de manière appropriée en association avec de la glace ou du chocolat et des gelées à utiliser dans des régions froides ou des régions chaudes peuvent être produites.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2005/021206 WO2007057964A1 (fr) | 2005-11-18 | 2005-11-18 | Agent gélifiant pour gelées et procédé de production de gelée l’utilisant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2005/021206 WO2007057964A1 (fr) | 2005-11-18 | 2005-11-18 | Agent gélifiant pour gelées et procédé de production de gelée l’utilisant |
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| Publication Number | Publication Date |
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| WO2007057964A1 true WO2007057964A1 (fr) | 2007-05-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2005/021206 WO2007057964A1 (fr) | 2005-11-18 | 2005-11-18 | Agent gélifiant pour gelées et procédé de production de gelée l’utilisant |
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| WO (1) | WO2007057964A1 (fr) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010104309A (ja) * | 2008-10-31 | 2010-05-13 | Unitec Foods Co Ltd | 中性風味デザートベース |
| FR3139977A1 (fr) * | 2022-09-23 | 2024-03-29 | Kares-Up | Complement nutritionnel sous forme gelifiee |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005269995A (ja) * | 2004-03-25 | 2005-10-06 | Unitec Foods Co Ltd | ゼリー菓子用ゲル化剤及びそれを用いたゼリー菓子の製造方法 |
-
2005
- 2005-11-18 WO PCT/JP2005/021206 patent/WO2007057964A1/fr active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005269995A (ja) * | 2004-03-25 | 2005-10-06 | Unitec Foods Co Ltd | ゼリー菓子用ゲル化剤及びそれを用いたゼリー菓子の製造方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010104309A (ja) * | 2008-10-31 | 2010-05-13 | Unitec Foods Co Ltd | 中性風味デザートベース |
| FR3139977A1 (fr) * | 2022-09-23 | 2024-03-29 | Kares-Up | Complement nutritionnel sous forme gelifiee |
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