JPH0353902B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a gel-like dessert in which a gel-like dessert body is dotted with jelly pieces.

Conventionally, methods for producing gel-like desserts as described above are known. For example, a raw material mixture for the base jelly is heated to form a sol, this is dispensed into containers, cooled, and immediately before the contents solidify, a certain amount of granular jelly prepared in advance is added thereto and stirred. There is a manufacturing method in which the contents are solidified by cooling. In addition to this manufacturing method, a syrup having the same or almost the same specific gravity as the base jelly or its sol is prepared, and granular jelly is immersed in this to produce a granular jelly having the same or almost the same specific gravity as the base jelly. There is also a known production method in which the required amount of this granular jelly is mixed with a predetermined amount of the parent jelly sol, and the mixture is divided into containers and cooled (Japanese Patent Publication No. 56-11422).
issue).

These conventional methods require that both the sol forming the main body of the gel-like dessert and the small pieces of jelly interspersed in the sol contain a gelling agent in advance.

The present invention differs from such conventional methods in that when obtaining a gel-like dessert in which small pieces of jelly are dotted in a gel-like dessert main body, a gelling agent is added to the dessert main liquid forming the gel-like dessert main body in advance. A gelling agent is pre-contained only in the viscous substance that forms the jelly pieces, and a part of the gelling agent in the viscous substance is used to gel the main dessert liquid, and also to gelatinize it. The present invention aims to provide a new manufacturing method in which a viscous substance is made into small pieces of jelly using the remainder of the agent.

The gist of the present invention for achieving the above object is to mix a viscous substance containing a gelling agent in advance and a temperature-controlled dessert body liquid, and add a part of the viscous substance to the dessert body liquid. A method for producing a gel-like dessert by dotting small pieces of jelly, characterized by dissolving the above-mentioned viscous substance and scattering the remainder in the form of small pieces in the main body liquid of the dessert, followed by cooling.

The present invention will be described in detail below.

First, a gelling agent such as gelatin, pectin, carrageenan, agar, etc. and water are added with appropriate sweeteners, coloring agents, etc.
A viscous substance is obtained by adding and mixing fragrances, etc. Separately, a dessert main liquid is obtained by appropriately adding and mixing dairy products such as fresh cream, sweeteners, colorants, flavors, thickeners, etc. to water.

Next, the viscous substance and the dessert body liquid are mixed,
In this case, it is necessary to adjust the temperature of the dessert body liquid in advance. The timing of this temperature adjustment may be before the mixing, at the time of mixing the raw materials for the dessert main liquid, or after mixing the raw materials to form the dessert main liquid.

To adjust the temperature of the dessert main liquid in advance,
This is because when the dessert body liquid and the viscous substance are mixed, a part of the viscous substance is dissolved in the dessert body liquid depending on the temperature of the dessert body liquid. By this,
It is possible to make the dessert body liquid contain a gelling agent for a part of the viscous substance, and at the same time, it is possible to form the remainder of the viscous substance into small pieces and scatter them in the dessert body liquid.

In this case, the temperature of the dessert body liquid varies depending on the state of the viscous material.

For example, when the viscous substance is in a gel state, the temperature of the dessert body liquid needs to be equal to or higher than the melting point of the viscous substance. If the temperature of the dessert body liquid is lower than the melting point of the viscous substance, the viscous substance cannot be dissolved in the dessert body liquid at all, and the gelling agent cannot be contained in the dessert body liquid. In addition, when the viscous substance is in a semi-gel state, the temperature of the dessert body liquid is
It is desirable that the temperature is below the melting point of the viscous material. If the dessert body liquid has a temperature higher than the melting point of the viscous substance, there is a risk that the dessert body liquid will completely dissolve the viscous substance. Similarly, when a viscous substance is in a sol state,
The temperature of the dessert body liquid is desirably below the gelation temperature of the viscous substance. If the dessert body liquid has a temperature higher than the gelling temperature of the viscous substance, the dessert body liquid and the viscous substance will be completely mixed.

As an example, a viscous substance containing gelatin is 10
When the dessert is in a semi-gel state at ~20°C, the temperature of the dessert body liquid is preferably 8-13°C. As a result, when mixing the dessert body liquid and the viscous substance,
Depending on the temperature of the dessert body liquid, a portion of the viscous material can be dissolved in the dessert body liquid. This makes it possible to contain part of the gelatin in the viscous material in the dessert main liquid, and at the same time to make the remaining part of the viscous material into small pieces and scatter them in the dessert main liquid. In addition, when mixing the viscous substance in the gel state and the main dessert liquid, the viscous substance in the gel state may be crushed into small pieces before mixing, or the viscous substance in the gel state may be crushed into small pieces by the stirring force during mixing. A viscous substance in a gel state may be mixed while being crushed. Next, the temperature-controlled dessert body liquid and the viscous substance are mixed, and as described above, part of the gelling agent in the viscous substance is contained in the dessert body liquid, and at the same time, the remaining part of the viscous substance is mixed. Dot the dessert liquid in the form of small pieces. In this case, the small pieces of viscous substance dotted in the dessert main liquid are formed when a part of the dessert main liquid is dissolved in the dessert main liquid, so the small pieces are , the particles become irregularly shaped, and the sizes of the small pieces vary widely. In addition, the content of the above small pieces is 5 to 50% of the entire gel-like dessert.
(% by weight) is preferable in terms of the appearance and texture of the resulting gel-like dessert.

When mixing the above-mentioned viscous substance and dessert body liquid, make sure that the specific gravity of the viscous substance is the same as that of the dessert body liquid, or add a thickener such as locust bean gum or syrup with high sugar content. It is desirable to increase the viscosity of the dessert body liquid by adding it to the dessert body liquid or by cooling the dessert body liquid. Thereby, precipitation or floating of viscous substances scattered in the dessert body liquid can be easily prevented.

In this way, a dessert body liquid is obtained which contains part of the viscous gelling agent and in which the remainder of the viscous substance is scattered in the form of small pieces.

Next, the dessert body liquid is appropriately filled into a container and cooled. Thereby, the dessert main body liquid is gelatinized to obtain a gel-like dessert in which the gel-like dessert main body is dotted with small pieces of jelly.

As described in detail above, according to the present invention, when obtaining a gel-like dessert in which small pieces of jelly are dotted in a gel-like dessert body, the dessert body liquid forming the gel-like dessert is pre-gelled. By pre-containing a gelling agent only in the viscous substance forming the jelly pieces without containing any agent, and by using a part of the gelling agent in the viscous substance, the main body liquid of the dessert can be gelled, The remainder of the gelling agent allows the consistency to be scattered as jelly flakes.

Further, according to the present invention, the small pieces of jelly become irregularly shaped particles, and the sizes of the small pieces also vary widely, so that the texture of the resulting gel-like dessert is rich in variety. .

Furthermore, the resulting gel-like dessert body is formed by using a viscous gelling agent that forms jelly pieces.
Due to the formation of a gel, it is softer than jelly pieces, and as a result, gel-like desserts have two different
It will have a different texture.

In addition, if the gel-like dessert body contains air bubbles, the texture of the gel-like dessert can be made unique.

Moreover, if the gel-like dessert itself contains a milk component, the gel-like dessert will have excellent flavor and nutrition.

Example 1 (1) Gelatin (melting point 28°C) 1.5 parts by weight Sugar 12.5 parts by weight Water 86.0 parts by weight Coloring agent Appropriate amount Flavoring agent Appropriate amount The above raw materials were mixed and heated to 50°C to obtain a viscous substance. By stirring this viscous material while cooling it to 10° C., a viscous material in a semi-gel state is obtained.

(2) Sugar 16.0 parts by weight Water 60.0 parts by weight Fresh cream 24.0 parts by weight Coloring agent Appropriate amount Flavoring Appropriate amount Mix the above raw materials to obtain the dessert main liquid.
Then, adjust the temperature of the dessert body liquid to 17°C.

(3) Mix and stir the semi-gel-like viscous material obtained in (1) and the dessert body liquid obtained in (2) at a ratio of 5:1 (weight ratio) to obtain 3/4 of the viscous material. In addition to dissolving the gelatin in the dessert body liquid,
Sprinkle about 1/4 of the viscous material into small pieces into the main dessert liquid. Thereafter, the dessert main body liquid was filled into a container and cooled to 5° C. to obtain a gel-like dessert in which small pieces of jelly were dotted on the gel-like dessert main body. In this case, the content of jelly pieces was about 20%.

The resulting gel-like dessert had excellent nutrition and flavor because the gel-like dessert itself contained a milk component. In addition, the bad aftertaste that gel-like desserts containing milk components generally have was reduced by the refreshing taste of the jelly pieces.

Example 2 (1) Gelatin (melting point 28°C) 2.0 parts by weight Sugar 12.0 parts by weight Water 86.0 parts by weight Coloring agent Appropriate amount Flavoring agent Appropriate amount The above raw materials were mixed and heated to 50°C to obtain a sol. This sol is cooled to 10°C to form a viscous gel-like substance.

(2) Sugar 15.0 parts by weight Water 62.5 parts by weight A Locust bean gum 0.5 parts by weight Coloring agent Appropriate amount Flavoring agent Appropriate amount B Fresh cream (whipped) 22.0 parts by weight Mix and dissolve ingredients A at 90℃, then 38℃
Cool to Mix raw material B with this to obtain a dessert body liquid at 35°C.

(3) Break up the gel-like viscous substance obtained in (1), and then mix it with the dessert body liquid obtained in (2) at a ratio of 3:1.
(weight ratio) and stir. By doing this, about 1/3 of the viscous material is contained in the dessert main liquid, gelatin is contained in the dessert main liquid, and about 2/3 of the viscous material is formed into small pieces into the dessert main liquid. Dot it. Thereafter, this dessert body liquid was cooled to 5° C. to form a gel-like dessert body, and a gel-like dessert was obtained by dotting the gel-like dessert body with small pieces of jelly. In this case, the content of jelly pieces is
It was approximately 50% (weight percent) of the total gel-like dessert.

Example 3 (1) Carrageenan (gelling point 40°C) 1.5 parts by weight Sugar 13.0 parts by weight Water 85.5 parts by weight Coloring agent Appropriate amount Flavoring agent Appropriate amount The above raw materials were mixed and heated to 80°C to form a viscous substance in the form of a sol. get. This viscous sol state is cooled to 50°C.

(2) Sugar 13.5 parts by weight Water 86.5 parts by weight Coloring agent Appropriate amount Flavoring agent Appropriate amount Mix the above ingredients and then adjust the temperature to 5℃ to make a dessert having the same specific gravity as the viscous product obtained in (1). Body fluid was obtained.

(3) By mixing and stirring the sol-state viscous material obtained in (1) and the dessert body liquid obtained in (2) at a ratio of 2:3 (weight ratio), the viscous material 3 About 1/4 of the viscous material is dissolved in the dessert main liquid to incorporate carrageenan into the dessert main liquid, and about 1/4 of the viscous material is dispersed in the dessert main liquid in the form of small pieces. Thereafter, the dessert main body liquid was cooled to 5° C. to obtain a gel-like dessert in which small pieces of jelly were dotted on the gel-like dessert main body. in this case,
The content of jelly pieces was approximately 5% (by weight) of the total gel dessert.

Claims (1)

[Claims] 1 Mix a viscous substance containing a gelling agent in advance and a temperature-controlled dessert body liquid, dissolve a part of the viscous substance in the dessert body liquid, and dissolve the remainder of the viscous substance in a small amount. A method for producing a gel-like dessert in which small pieces of jelly are dotted in a dessert body liquid in the form of flakes and then cooled.