JPH0698700A - Production of dessert food - Google Patents

Abstract

PURPOSE:To obtain a dessert food suppressing deterioration in qualities during preservation by preventing admixture of a food containing a filamentous gel with air especially during packing into a container. CONSTITUTION:In production of a dessert food having a filamentous gel entwined with a syrup put in a container, after the filamentous gel is finally packed into the container, the container is sealed and then thermally sterilized to produce the dessert food put in the container.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a dessert food, and more particularly, to prevent air from being mixed into a food containing a fine linear gel during filling in a container to prevent the food from having a long shelf life. The present invention relates to a method for producing a dessert food, which suppresses the deterioration of the quality.

[0002]

2. Description of the Related Art Agar-based jelly, tokoroten, and other foods are seasonal foods that are familiar to the Japanese people, and the modern odors such as the peculiar odor of tokoroten and the strong odor of vinegar used during tokoroten production. Although there were drawbacks that did not match the tastes of the above, recently, by improving these drawbacks, excellent dessert foods using agar have been developed (JP-A-54-129165, JP-A-55-3751, JP 553752
JP-A 64-2561, JP-A 2-39871 and JP-A
2-145160). However, as the tastes have become more diverse and sophisticated, there is still a demand for delicious dessert foods that fully satisfy the texture and throat feeling demanded by modern people.
On the other hand, "Kuzuri (registered trademark)" is made by adding sugar to starch such as kudzu flour and kneading it in boiling water, and cutting it into long and thin pieces like Kishimen.
Is a food that is generally familiar, and has been loved by people for a long time as a seasonal food due to its unique texture and unique flavor as sushi, but scraped pieces are thick as a dessert food. Since it has a firmness and the starchiness and flavor peculiar to starch remain, it does not fully satisfy the texture and throat feeling demanded by modern people, and there is room for further improvement. Therefore, the inventors of the present invention have improved the texture and throat sensation of this scrap, and were able to obtain a delicious dessert food that sufficiently satisfies the texture and throat demand of modern people, It is easy to entrap air bubbles between the fine linear gels, and even if shaken once they cannot be degassed easily, and as a result, when heat sterilization is performed after sealing, most of the air bubbles rise to form a head space. Therefore, there is a problem that the amount of residual oxygen in the container increases, and deterioration of quality during storage is accelerated.

[0003]

DISCLOSURE OF THE INVENTION The present invention, when producing a dessert food containing a fine linear gel and a syrup having an excellent texture and throat feeling, entraps air bubbles between the fine linear gels. Provided is a method for producing a dessert food, which can suppress deterioration of quality during storage by sterilizing by heating after filling and sealing so as not to exist.

[0004]

Means for Solving the Problems As a result of research conducted by the present inventors in order to solve the above-mentioned problems, as a result of the last filling of the fine linear gel, air bubbles are caught between the fine linear gels. We obtained the finding that this can be prevented. The present invention has been made based on such findings. Therefore, the present invention is a method for producing a container-containing dessert food in which the fine-lined gel is desalted in a syrup and stored in a container, after the fine-lined gel is finally filled, the container is sealed. The present invention also provides a method for producing a dessert food product in a container, which is characterized by heat sterilization.

The fine linear gel of the present invention is obtained by dispersing a gelling agent in water, heating it to dissolve it, cooling it to gel, and then forming it into a fine linear shape. The gelling agent used in the present invention is one that forms a gel having an excellent texture and a feeling of throat, and is particularly preferably one that forms a gel having a transparent feeling. Specific examples include carrageenan, furcellulan, gelatin, pectin, agar, starch, locust bean gum, xanthan gum, gellan gum, and the like, particularly locust bean gum, xanthan gum and gellan gum are preferred, or these alone or Use by mixing. The concentration of these gelling agents in the final product, fine linear gel, is 0.5 to 1.4% by weight, and particularly 0.7 to 1.1% by weight.
The breaking force of the thin linear gel is 15-70g
It is particularly preferable that the amount is adjusted to 35 to 65 g. If the breaking force is less than 15 g, the fine linear gel is easy to break and is hard to eat, and it is difficult to recognize the presence and texture of the gel, while if it exceeds 70 g, it becomes stiff, and the texture and throat are not felt. It's bad and it's hard to eat. The breaking strength of the conventional scraped product is about 77 to 345 g, which is a very hard fine linear gel.

When a gel is prepared using this gelling agent, sugars, fruit juices, colorants, flavors and the like are added as necessary. Sugars to be added include sugar, glucose, fructose, liquid sugar, maple syrup, honey, etc., depending on the syrup used and other ingredients, the preferred sugar content of the fine linear gel differs, but for example, the syrup is an acidic type. In this case, it is preferable to adjust the sugar content of the fine linear gel to 10 to 20 brix, particularly 12 to 16 brix, because a good balance with acidity can be achieved and a dessert food having an excellent refreshing feeling can be obtained. Further, in the case of preparing a Japanese-style type by adding matcha, bean paste, etc., it is preferable that the fine linear gel has a sugar content of 8 to 40 brix in order to harmonize with the flavor of matcha, bean paste, etc. The fruit juice used in the present invention is not particularly limited, but there are grapes, oranges, pears, white peaches, apples, melons, pine and the like, and the addition amount thereof is 25% by weight or less of the fine linear gel when converted to straight fruit juice. Preferably. The colorant to be used is not particularly limited as long as it is permitted as a food additive. For example, in the case of melon, gardenia blue pigment, safflower yellow pigment, food yellow No. 4, food green No. 1, pine In the case, gardenia yellow pigment, safflower yellow pigment, edible yellow color No. 4, and in the case of orange, atner dye, food yellow color No. 5, and other substances such as carotene and chlorophyll can be used.

The cut end of the fine linear gel of the present invention has a thickness of 2
~ 4 mm, especially 2-3 mm, width 3-7 mm, especially 3 ~
It is preferably 5 mm. If the thickness is less than 2 mm, the gel will break easily and the presence as a gel will be weakened, and the smooth texture and throat sensation will not be obtained, while if it exceeds 4 mm, the thin linear gel will be too thick. You can't swallow without chewing and you can't get a smooth throat. Similarly, if the width is less than 3 mm, the gel tends to break and the presence as a gel is weakened, and the smooth texture and throat sensation of the gel cannot be obtained, while if it exceeds 7 mm, it swallows without chewing. I can't do that, and I can't get a smooth feeling of throat. The length of the fine linear gel is not particularly limited, but is preferably 60 to 200 mm. The thin linear gel of the present invention is generally manufactured as follows. First, a predetermined amount of gelling agent is mixed with saccharides, dispersed in water, sufficiently absorbed with water, and then gradually heated with stirring to 80 to 85 ° C., and the sol is maintained at this temperature. To form. After confirming that the sol is uniformly formed, fruit juice, coloring agents, flavors and the like are added as necessary while maintaining the temperature. The calcium salt or the like is added to the gelling agent which requires the calcium salt or the like for gelation. After pouring the melted sol into a mold, it is cooled to gel and cut into a predetermined size with a tocorotene extruder, or gelled into a thin layer on a conveyor, and this is cut with a cutting blade into a predetermined cut. A fine linear gel is prepared so that

The syrup of the present invention can be used without particular limitation as long as it has a viscosity at 25 ° C. of 100 cp or less, preferably 30 to 70 cp. When the viscosity of the syrup is more than 100 cp, the syrup becomes sticky, the taste is persistent, the fluidity is not smooth, and the throat feel is poor. As the syrup of the present invention, for example, gum syrup, fruit syrup, grenadine syrup, maple syrup, golden syrup or the like diluted to an appropriate concentration can be used, and fruit juice, coffee or the like may be appropriately added if necessary. Good. Further, as the syrup of the present invention, grapes, oranges, pears, white peaches, apples, melons, pine and other fruit juices, sugars, fructose, liquid sugar, sweeteners such as honey, citric acid, lactic acid, malic acid, tartaric acid It is also possible to use a mixture prepared by mixing an organic acid, etc., and adding a coloring agent, a fragrance, etc., if necessary. In addition, as the syrup of the present invention, a syrup prepared by adding sweeteners such as sugar, fructose, liquid sugar, and honey to water and, if necessary, coloring agents and flavors can also be used. The sugar content of the syrup differs depending on the components added to the syrup such as fruit juice, matcha, bean paste, or the pH of the syrup. For example, when the syrup is an acidic type, the sugar content of the syrup is 10
-20 brix, especially 12-16 brix is preferable because it can harmonize with sourness well and a dessert food having an excellent refreshing feeling can be obtained. Also, when preparing a Japanese style by adding matcha, bean paste, etc., the sugar content of the syrup should be 8 to 4 in order to harmonize with the flavor of matcha, bean paste, etc.
It is preferably 0 brix.

In the present invention, the weight ratio of the fine linear gel and the syrup is 1: 0.4 to 1: 2.3, and particularly 1: 0.7 to 1:
It is preferably used in a ratio of 1.9. Limiting the amount of syrup is that if it is less than 0.4 with respect to 1 fine linear gel, it will feel like eating only the fine linear gel, while if it exceeds 2.3, the taste of the syrup will be too strong and the fine linear gel will be This is because, in any case, the effect of the present invention that the syrup and the fine linear gel are eaten together cannot enjoy the smooth texture and throat sensation of the gel. In the present invention, pulp, such as grapes, cherries, oranges, pears, white peaches, apples, melons, and pine, can be added in addition to the fine linear gel and syrup. The pulp may be pulp-like or saw-like. The amount of pulp is 5 to the weight of the whole food.
20% by weight, especially 10 to 15% by weight is preferred. In addition,
When adding the pulp, it is common to use a syrup containing the same juice as the type of pulp. In the present invention,
When preparing a Japanese-style type by adding matcha, bean paste, etc., white balls can be added if necessary, but it is preferable that each white ball has a size of about 2 to 8 g, and for the whole food, It is preferable to add 5 to 25% by weight, particularly 8 to 15% by weight. Further, in the present invention, a pulp, whipped cake or the like may be displayed as a decoration on the solid-liquid mixture.

Generally, the production of the dessert food product of the present invention comprises:
Do the following: The thin-line gel and syrup are produced by the above-mentioned method, and desired pulp, white balls, etc. are prepared. To a container in which this material is prepared, a predetermined amount of pulp or white balls and syrup are added, and then a fine linear gel is filled. Then
After sealing, it is sterilized by heating under pressure at 121 ° C. for about 30 minutes. However, if the syrup is acidic, 70-95 ° C
Then, the hot water sterilization may be performed for 20 to 60 minutes. Before performing the sealing treatment, it is preferable to perform deoxygenation treatment by degassing air in the head space to fill it with water or by substituting nitrogen gas. By thus adding the fine linear gel to the end, it is possible to prevent air bubbles from being caught between the fine linear gels, so that not only the appearance is improved, but deoxidation treatment may be performed only on the air in the headspace. Therefore, it is possible to obtain an advantage that efficiency is high, and further, deterioration of quality due to oxygen during sterilization under pressure heating and during storage after sterilization can be suppressed. The present invention will be described with reference to FIG. 1. Reference numeral 1 is a resin-made, paper-made or metal-made cup-shaped container, 2 is a cup-shaped container body, and 3 is a lid, which is in close contact with the body 2. , A thin linear gel inside,
Syrup and pulp or white balls are mixed and filled in a cup-shaped container. When a resin cup is used in the present invention, examples of the material thereof include polypropylene, polyvinylidene chloride, PET (polyethylene terephthalate), polystyrene, etc., and if necessary, for forks, chopsticks, spoons, etc. It is advisable to provide the equipment of. The dessert food product is preferably filled in the container with a porosity of 0 to 25%.

[0011]

EFFECTS OF THE INVENTION According to the present invention, it is possible to eat fine-lined gel and syrup as a unit, and to produce a scrapy-style dessert food having an excellent texture and throat-feeling,
Since it is possible to prevent air bubbles from being caught between the fine linear gels,
Efficient heat sterilization was possible, and quality deterioration due to oxygen during storage was also suppressed. Next, the present invention will be described with reference to examples.

[0012]

Examples [Example 1] Locust bean gum 2.2 g, xanthan gum 2.2 g, gellan gum 2.9 g, sodium citrate
To 0.5 g and 75 g of granulated sugar, 817.2 g of water was added and mixed, and the mixture was heated to 85 ° C. with stirring to be dissolved. Next, 100 g of a 2% aqueous solution of calcium lactate was added and uniformly mixed with stirring, then poured into a rectangular container and then cooled and gelled. Then, the gelled product was pushed out by a knuckle to obtain a fine linear gel having a cut end having a thickness of 3 mm, a width of 5 mm, and a length of 150 mm. Water (816 g) was added to 75 g of granulated sugar, 3 g of coloring agent, 3 g of flavor, and 100 g of a 2% aqueous solution of calcium lactate, and the mixture was stirred and mixed uniformly to obtain a syrup. To this, 3 g of matcha powder was added. About 100 g of the thin linear gel obtained above, 85 g of syrup to which matcha was added, and 15 g of separately prepared white ball, a cup-shaped container was filled and sealed in the order of syrup to which matcha was added, white ball, and fine linear gel, and at 121 ° C. 30 It sterilized under pressure heating for a minute. The cup-shaped container used had a height of 8 cm, an upper diameter of 9 cm, and a lower diameter of 5 cm. [Comparative Example 1] A dessert food was produced in the same manner as in Example 1 except that the cup-shaped container was filled and sealed with fine line gel, white balls and syrup in this order. The experimental results are as follows.

──────────────────────────────────── Fine line before sterilization To head gel after sterilization Evaluation of air bubbles Capacity of space Entrapment degree ─────────────────────────────────── Example 1 0 .7 ml None No problems Comparative Example 1 3.4 ml Fine bubbles with fine lines Bubbles rising bubbles By hitting between gels, Heads's bite increases the pace. Deterioration during storage due to oxygen easily progresses. ───────────────────────────────────

[Brief description of drawings]

FIG. 1 shows an example in which a fine gel, syrup, pulp or white balls are mixed and filled in a cup-shaped container.

FIG. 2 illustrates an example in which a syrup is attached to a cup-shaped container.

[Explanation of symbols]

 1. ． Cup-shaped container 2. ． Cup-shaped container body 3. ． A lid that is in close contact with the body 2

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Junko Kikuno 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (72) Inventor Chiharu Tachibana 1-5, Mikitei-cho, East Osaka No. 7 House Food Industry Co., Ltd.

Claims (2)

[Claims] 1. A method for producing a dessert food product in a container, in which a dessert food product in which a fine linear gel is entangled in a syrup is stored in a container, wherein after the final filling of the fine linear gel product, the container is sealed, Then, a method for producing a dessert food product in a container, characterized by heat sterilization. 2. The method according to claim 1, wherein the container is sealed by deoxidizing after filling the fine linear gel.