TWI866379B - Single-heating manufacturing method of cold-filling functional jelly food - Google Patents

Abstract

The present invention provides a single-heating manufacturing method of cold-filling functional jelly food, its main features include the following steps: mix food glue, functional agent and water at room temperature to obtain a primary mixture with the first viscosity, through the means of thixotropy change, the food glue can be refined and have a second viscosity through shear force, in order to obtain a temporary uniform mixing state of food glue, functional agent and water liquid to form an advanced mixed solution, then fill the advanced mixture into the packaging bag to obtain the semi-finished jelly, then sterilize the semi-finished jelly by means of heating and high pressure, the means of heating and high pressure is to form a peptization effect on food glue by ripening temperature and high pressure, in order to obtain a final jelly product, a cooling step is subsequently applied to obtain the jelly product.

Description

Single heating manufacturing method of cold-filled functional jelly food

The present invention relates to a food manufacturing method; in particular, to an innovative cold filling manufacturing method for functional jelly food.

In terms of the manufacturing process of jelly foods containing fruit juice, extracts or functional agents, in order to make the water phase gel and considering that the food gel needs to fully hydrate, the current known technology usually mixes food gel, functional agents (such as seasonings, animal and plant extracts) and additives and other raw materials evenly according to the melting characteristics of food gel when heated to obtain a mixed liquid, and then heats the mixed liquid and fills it into a packaging bag, and then performs a water bath sterilization and cooling process to obtain a jelly product.

After checking, the choice of jelly food materials can be roughly divided into two categories. The first is heat-reversible gel, which has the characteristic of being able to freeze at room temperature. Therefore, the known technology is to make it gel through heating to improve fluidity so as to mix in functional agents. The second is heat-irreversible gel, which can form two different types of gels according to the heating temperature. The water dispersion (more than 2%) is heated to 54-80℃, and then cooled to 40℃ to form a low-strength gel that is still heat-reversible. If it is reheated to 70℃, the gel will dissolve again. This property is similar to agar. If the aforementioned low-strength gel is heated again to above 80℃ for several minutes, a heat-irreversible high-strength gel is formed, which will not dissolve even if it is cooled to room temperature and reheated. The heat-irreversible gel formed is brittle and hard at room temperature. When heated and steamed, the hardness decreases, but the elasticity does not decrease. It will not dissolve or become mushy after long cooking. It will face the problem that the temperature cannot be too high during the process, otherwise it will mature. Therefore, in continuous production, the temperature change of long pipelines tests the temperature control ability of producers. If heat-irreversible materials are selected, the cost is too high and the applicable materials are limited. Thermoreversible materials will also be used due to restrictions on specific tastes. In this way, it will go through two heating processes, that is, the first is the heating before bagging, and the second is the water bath sterilization process after bagging. However, this conventional process still has some problems and disadvantages in actual application experience. For example, if jelly food is to achieve better finished product quality, repeated heating should be avoided, otherwise the jelly product will have a more serious water release phenomenon (i.e., high water separation rate, and even the functional agent may be released from the jelly body). Therefore, the above conventional process will directly affect the quality of the jelly product due to repeated heating. In addition, repeated heating will also cause the process time to be extended, resulting in reduced efficiency and relatively higher costs.

In addition, once water and food gel are mixed, it is difficult for the functional agent to be mixed in a uniform state under low temperature conditions, thus affecting the taste of the finished product. If the gel is added first, it will be difficult for the functional agent to be mixed evenly, resulting in a poor taste. If the food gel is heated for the first time to dissolve, it is convenient for it to be fully mixed with water and functional agent. At this time, it is a viscous fluid and needs to maintain a temperature range in a long pipeline (Note: because the temperature is too low, it will affect its fluidity). After packaging, it is heated and sterilized for the second time, which will cause the problem of backwater formation, resulting in a poor taste after the gel is formed (i.e., the softness, toughness and chewiness of the food).

The main purpose of the present invention is to provide a single heating manufacturing method for cold-filled functional jelly food. The technical problem it aims to solve is to explore and innovate a new jelly food manufacturing method that is more ideal and practical.

Based on the above-mentioned purpose, the technical feature of the present invention to solve the problem is mainly that the method comprises: step 1, under room temperature conditions, mixing food glue, functional agent and water to obtain a primary mixed solution with a first viscosity, wherein the room temperature is between 20 degrees Celsius and 40 degrees Celsius; step 2, through a thixotropic change means, the food glue in the primary mixed solution is refined through shear force and has a second viscosity, wherein the second viscosity is higher than the first viscosity, so that the food glue, functional agent and water are temporarily uniformly mixed, thereby forming an advanced mixed solution; step 3, The advanced mixed liquid is filled into a packaging bag to obtain a semi-finished jelly product; step 4, the semi-finished jelly product is sterilized by heating and high pressure means, the heating and high pressure means uses a maturing temperature and a high pressure between 1.1 and 1.7 kg/cm2 to form a gelling effect on the food gel, so that the food gel, the functional agent and the water liquid are completely uniform, the maturing temperature includes a heating section, a temperature holding section and a temperature dropping section, and the time is between 35 minutes and 40 minutes, thereby obtaining a jelly product.

The main effect and advantage of the present invention is that the jelly product can be produced by first casting the glue under low temperature conditions and only heating and ripening once, thereby achieving the advantages and practical progress of simplifying the process and greatly improving the taste of the jelly product.

Please refer to Figures 1 and 2, which are preferred embodiments of the single heating manufacturing method of the cold-filled functional jelly food of the present invention. However, these embodiments are for illustrative purposes only and are not limited to this structure in patent applications.

The method comprises the following steps: step 1, mixing a food gel 11, a functional agent 12 and a water solution 13 at room temperature to obtain a primary mixed solution 10 having a first viscosity, wherein the room temperature is between 20 degrees Celsius and 40 degrees Celsius; step 2, using a thixotropy changing means 20 (such as shaking, high-speed stirring, etc., in this example, using a stirring blade of a homogenizer) to change the viscosity of the food gel 11, a functional agent 12 and a water solution 13 to obtain a primary mixed solution 10 having a first viscosity. The primary mixed liquid is stirred by a paddle to refine the food gel 11 in the primary mixed liquid 10 through shear force. The refined food gel uses a greatly increased surface area to undergo a secondary hydration reaction with the water liquid, so that the primary mixed liquid has a second viscosity. The second viscosity is higher than the first viscosity, so that the food gel 11, the functional agent 12 and the water liquid 13 are The mixed mixture 30 is temporarily uniformly mixed to form an advanced mixed liquid 30; Step 3, the advanced mixed liquid 30 is filled into a packaging bag 40 to obtain a jelly semi-finished product A1; Step 4, the jelly semi-finished product A1 is sterilized by a heating and high-pressure means 50, wherein the heating and high-pressure means 50 is a high-pressure means for sterilizing the food gel at a ripening temperature and a high pressure between 1.1 and 1.7 kg/cm2. 11 forms a peptization effect, so that the food gel 11, the functional agent 12, and the water liquid 13 are completely uniform. The ripening temperature includes a heating section, a temperature holding section, and a cooling section (Note: the cooling section can be achieved through a cooling device 60, as shown in Figure 2), and the time is between 35 minutes and 40 minutes, thereby obtaining a jelly product A2.

In this example, the functional agent 12 in step 2 includes one or more animal and plant extracts and nutritional additives. In addition, the food glue 11 includes any one of the following or any combination thereof: carrageenan, locust bean gum, gum arabic, gelatin or agar.

In this example, the temperature holding period of the aging temperature in step 4 is between 95 degrees Celsius and 100 degrees Celsius.

In this example, the heating and sterilizing means 50 uses a static high-pressure sterilizer to achieve the functions of heating and pressurizing.

Through the above-mentioned structural assembly and technical features, the cold filling manufacturing method of the functional jelly food disclosed in the present invention mainly adopts the technical features of first adding glue and adding functional agent at room temperature and only heating and maturing once to obtain the jelly finished product, that is, the jelly semi-finished product A1 is sterilized by a single heating and high-pressure means 50, and the heating and high-pressure means 50 is a high pressure between 1.1 and 1.7 kg/cm2 at the maturing temperature to form a complete gelling effect on the refined food gel 11 that has been packaged in the packaging bag, so that the food gel 11, the functional agent 12, and the water 13 have complete uniformity, and before heating, the thixotropic change means 20 has been used to change the food gel 11 and the functional agent 12. The food gel 11 is refined and has a second viscosity through shear force, so that the food gel 11, the functional agent 12 and the water liquid 13 are temporarily uniformly mixed, so that the gelation uniformity and hydration reaction are extremely optimized, and a good chewing texture (note: more chewy) and taste texture (note: more uniform seasoning) can be obtained. In addition, the number of heating times is reduced to a single heating, which can effectively avoid the phenomenon and problem of water out of the jelly product (i.e., high water separation rate) caused by repeated heating, thereby achieving the advantages of simplifying the process and greatly improving the taste of the jelly product and practical progress.

10: Primary mixed liquid 11: Food glue 12: Functional agent 13: Water 20: Thickening change means 30: Advanced mixed liquid 40: Packaging bag 50: Heating and high pressure means 60: Cooling device A1: Jelly semi-finished product A2: Jelly finished product

Figure 1 is a text block diagram of a preferred embodiment of the present invention. Figure 2 is a simplified diagram of the steps of a preferred embodiment of the present invention.

10: Primary mixed solution

11: Food glue

12: Functional agent

13: Water

20: Transformational change methods

30: Advanced Mixture

40: Packaging bag

50: Heating and high pressure means

60: Cooling device

A1: Semi-finished jelly products

A2: Finished jelly product

Claims (3)

A single heating manufacturing method for cold-filled functional jelly food, comprising: Step 1, mixing a food gel, a functional agent and a water liquid at room temperature to obtain a primary mixed liquid with a first viscosity, wherein the room temperature is between 20 degrees Celsius and 40 degrees Celsius; Step 2, using a thixotropic change means to make the food gel in the primary mixed liquid refined through shear force and have a second viscosity, wherein the second viscosity is higher than the first viscosity, so that the food gel, the functional agent and the water liquid are temporarily uniformly mixed, thereby forming an advanced mixed liquid; Step 3: Fill the advanced mixed liquid into a packaging bag to obtain a semi-finished jelly product; Step 4: Sterilize the semi-finished jelly product by a heating and high-pressure method. The heating and high-pressure method uses a maturation temperature and a high pressure between 1.1 and 1.7 kg/cm2 to form a gelling effect on the food gel, so that the food gel, the functional agent and the water liquid are completely uniform. The maturation temperature includes a heating section, a temperature holding section and a cooling section, and the time is between 35 minutes and 40 minutes, thereby obtaining a jelly product. A single-heating method for manufacturing cold-filled functional jelly food as described in claim 1, wherein the functional agent in step 1 includes one or more animal and plant extracts and nutritional additives. A single heating manufacturing method for cold-filled functional jelly food as described in claim 1, wherein the temperature holding range of the ripening temperature described in step 4 is between 95 degrees Celsius and 100 degrees Celsius.

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