JPH10150932A - Method for producing multilayer jelly-like dessert - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To produce a product in which two or more layers of gelled substances are separated without mixing taste, color, aroma, etc.,
In addition, a method for producing a multilayer jelly-like dessert having excellent industrial productivity is provided. SOLUTION: At least one kind of gelling substance is gelled and subdivided in advance, and the subdivided gelled substance 5 is prepared.
And a gelling substance 7 in a dissolved state having a specific gravity different from that of the gelled substance 5 is filled in the container 6, and further heated to a temperature at which the gelled substance 5 is dissolved, and then cooled.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a multilayer jelly-like dessert which is capable of producing a product in which two or more gelled products are separated without mixing taste, color, aroma and the like, and which is excellent in industrial productivity. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Hitherto, the following two methods have been widely known for producing a layered gel. In the first method, first, a so-called gelling agent is added to a solvent such as water to heat the gelling substance so as to impart fluidity to the gelling substance, and is then charged into a container. Cool to gel. Next, the same gelling substance or another gelling substance is added to the upper surface of the gelled substance while being heated. Then, when cooled, the gelling substance added later gels, and a layered gel can be obtained. In the second method, first, two types of gelling substances having different water-soluble solid contents are prepared. Next, these two types of gelling substances are sequentially put into a container and laminated in a sol state by giving a difference in specific gravity. Then, when cooled, each of the two gelling substances gels, and a layered gel can be obtained.

[0003]

However, the above-mentioned conventional method is not excellent in industrial productivity. In the first method, it is necessary to perform a heating step and a cooling step for each of the gelling substance to be charged first and the gelling substance to be charged later, which requires a large amount of energy for manufacturing. Was something. Further, since the subsequent steps must be performed after waiting for the cooling step of the gelling substance charged earlier, that is, waiting for the gelling of the gelling substance charged earlier, it takes a lot of time to manufacture, It is not industrially advantageous in producing a layered gel. In the second method, the two types of gelling substances have a specific gravity difference, but since the two types of gelling substances are filled in a sol state, the taste, color, and aroma of the two types of gelling substances are mixed, and the product is markedly remarkable. It reduced value. In addition, since the fluidity of the two gelling substances must be taken into consideration, the filling method is complicated, and is not industrially advantageous in producing a layered gelled substance.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned drawbacks of the conventional method and to produce a multilayer jelly-like dessert with simple equipment in an industrially advantageous manner. Specifically, at least one or more gelling substances are gelled and subdivided in advance, and the subdivided gelled substance and a gelling substance in a dissolved state having a different specific gravity from the gelled substance (in this case, The gelling agent used may be an irreversible one), and the mixture is heated to a temperature at which the gelled substance is dissolved, and then cooled.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The finely divided gelling substance used in the present invention is a substance which gels and sols reversibly, and is agar, gelatin, carrageenan, pectin,
An aqueous solution (aqueous liquid) of one or a combination of two or more so-called gelling agents such as mannan, xanthan gum, roast bean gum and the like is used. The gel obtained by cooling this gelling substance and gelling does not easily release the internal moisture in the air and does not readily absorb the internal water in the water. As the gelling substance, any food additive may be added as long as it is suitable as a jelly-like dessert such as sugar, liquid sugar, fruit juice, pulp, pigment, and flavor.

Hereinafter, an example of the manufacturing method of the present invention will be described in detail in the order of steps. Although the following description mainly focuses on the production of a two-layer jelly-like dessert, a three-layer jelly-like dessert can be similarly performed.

First, the gelling substance is heated to a temperature equal to or higher than the gelling temperature to give fluidity as a sol,
After being charged into a cutting facility and cooled to gel, the mixture is finely cut or crushed into an appropriate size to be finely divided. still,
When a gelling substance is newly prepared, the above-mentioned gelling agent and other additives are added while stirring water, and the mixture is heated to a temperature higher than the gelation temperature and dissolved, and then put into a cutting facility. And gelation. Further, this step will be described with reference to the conceptual diagram shown in FIG. 1. The leftmost figure shows a state in which a sol-like gelling substance is charged into a large-capacity cylindrical container 1,
The second figure from the left shows a state in which the lid 2 is covered so as not to mix dust and the like, and is cooled and gelled. The middle drawing has a grid-shaped cutting blade 3 on the circular bottom surface, and a cutting jig 4 having a plurality of cutting blades 3 also inserted above the cutting blade 3. The figure shows a state in which the cutting jig 4 is immersed in the gelled material and rotated to cut the gelled material. The size of the cut gelled product 5 is not particularly limited, but it is desirable to cut the product into small pieces in consideration of the size of the product container and the uniform supply to each product container. Then, as shown in the rightmost diagram, if a syrup or the like is added and stirred gently, a large amount of the die-shaped gelled cut material 5 is improved in fluidity and is easily taken out. And so on. Of course, the equipment and method for cutting are not limited to the illustrated embodiment, and any equipment and method may be used.

Next, the gelled cut product produced in the above step is put into a cup-shaped or similar product container. The method of putting the cut gelled product into the product container is not particularly limited, but is industrially set so that a fixed amount of the cut gelled product is put into the container by an automatic supply mechanism. As the product container used at that time, a product container which does not cause deformation or the like even in a heat treatment described later is selected. This step is
These correspond to (a) and (b) in the conceptual diagrams shown in FIGS. 2 and 3. In the figure, 6 is a product container, and 5 is a cut gel.

Thereafter, a gelling substance having a specific gravity different from that of the cut gelled product is filled in the product container in a state of being heated and dissolved. For example, if the difference in specific gravity between the gelled cut material (gelling substance) charged first and the water-soluble solid substance of the gelling substance charged (filled) later is 0.016 or more, a clear boundary surface Can be formed. Further, the density difference may be reduced to form an unclear boundary surface, so that various variations of products can be manufactured. This step corresponds to each (c) of the conceptual diagrams shown in FIGS. In the figure, reference numeral 7 denotes a gelling substance in a dissolved state which is supplied later, and reference numeral 5 denotes a gelled cut product. When the specific gravity of the gelled cut material 5 charged earlier is heavier than the gelling substance 7 charged later, the gelled cut material 5 is settled at the bottom of the product container 6 as shown in FIG. Remains located. If the specific gravity of the gelled cut material 5 charged earlier is lighter than the gelling substance 7 charged later,
As shown in FIG. 3D, the cut gelled product 5 is positioned in a floating state on the upper layer of the product container 6. In any case, the taste, color, and aroma of the gelling substance 7 introduced later are unlikely to penetrate into the gelled cut material 5 that has been gelled in advance, and the taste and color of the gelled cut material 5 are further reduced. In this case, the two types of tastes, colors, scents, and the like do not mix with each other because the scent does not easily flow out into the gelling substance 7 introduced later.

In this state, the product container is sealed, and then heated to a temperature at which the previously cut gelled cut product is dissolved.
The gelled cut product is given fluidity by this heating, and the two gelling substances are temporarily dissolved in this state, but are separated by a difference in specific gravity to form a sharp boundary surface. Is done. This heating is performed at a sterilization temperature (for example, 85 ° C. × 3).
(0 min) saves energy. Also,
The gelling substance to be added later is added in a state of being heated and dissolved. Therefore, by performing the treatment continuously, the calorie can be used, and energy can be saved.

Then, when cooled, the gelling substances separated into the upper layer and the lower layer are gelled almost simultaneously, so that they can be cut with, for example, a knife as shown in FIGS. 2 (d) and 3 (e). Alternatively, a two-layer jelly-like dessert that does not peel off at the boundary surface even when subjected to a mechanical shock. In the figure, reference numerals 5 'and 7' denote gelling substances which have gelled in layers.

[0012] A multilayer jelly can also be prepared by preparing several kinds of gelled cuts having different concentrations.
Further, depending on the combination of the gelling agent, an acidic side, a neutral side, and an alkaline side can be used.

An example of the production method of the present invention has been described in detail in the order of steps. However, if a finely divided gelled substance and a gelled substance in a dissolved state are prepared in advance, each step can be performed continuously and rapidly. Can be performed. At this time, the cooling step which is expected to take the longest time may be performed last, and thus, for example, the cooling step may be stored in the refrigerator compartment without disposing the cooling device on the production line. As described above, since there is no rate-determining step on the production line, industrial productivity is extremely excellent. In addition, regardless of the specific gravity of the gelled cut product and the specific gravity of the gelling substance in a dissolved state, it can be produced by the same method as is clear from FIGS. It is economically advantageous. further,
For example, if a large amount of one kind of gelled cut product is prepared, it can be used for many kinds of products with different types of jelly to be combined, and in that case, it is manufactured by exactly the same method regardless of the specific gravity etc. of the jelly to be combined So you can
It has high industrial value (practicality). Incidentally, the finely divided gel is obtained by the above-described cutting,
It can also be obtained by preparing a plurality of subdivided gels in advance. For example, if a melted gelling substance is put into a tray having a large number of concave portions formed on the bottom and cooled, a plurality of finely divided gels can be obtained. In addition, the order of charging the fragmented gelled substance and the dissolved gelling substance to the container may be reverse to the above, or may be simultaneous.

[0014]

【Example】

 [Experimental example 1]

[Table 1] First, the following A and B are prepared in advance. While stirring 802 g of water, 12 g of a gelling agent (carrageenan, roast bean gum), 181.6 g of liquid sugar, citric acid, and an appropriate amount of a flavor are added, and the mixture is heated (85 ° C.), dissolved, and then gelled ( 25 ° C) and cut into dice (5mm
× 5 mm × 5 mm). This is designated as A (cut gel). While stirring 716.6 g of water, 12 g of a gelling agent (carrageenan, roast bean gum) and liquid sugar 267 were stirred.
g, citric acid, a pigment, and an appropriate amount of a fragrance.
° C), dissolved and kept at 60 ° C. This is designated as B (gelling substance). Next, the above A is 80 mm in diameter and 50 mm in height.
After filling 90 g in a cylindrical cup having a capacity of 180 mm and a capacity of 180 ml, the above B is filled with 90 g. Subsequently, the container filled with these mixtures is sealed, and heated to 95 ° C. in a hot water bath to dissolve A. At this time, sterilization is also performed by maintaining the temperature at this temperature for 30 minutes. After the sterilization is completed, cooling is performed. When the cooling is completed, A and B become a clearly separated two-layer jelly-like dessert.

[Experimental example 2]

[Table 2] First, the following A, B, and C are prepared in advance. Water 86
While stirring 2.0 g, 12 g of a gelling agent (carrageenan, roast bean gum), 121.6 g of liquid sugar, citric acid, a dye, and an appropriate amount of a fragrance were added, and the mixture was heated (85 ° C.), dissolved, and then gelled. It was cooled to the formation temperature (25 ° C.) and cut into dice (5 mm × 5 mm × 5 mm). This is A
(Cut gel). While stirring 716.6 g of water, a gelling agent (carrageenan, roasted bean gum) 1
2 g, liquid sugar 267 g, an appropriate amount of citric acid, a dye, and a fragrance were added, and the mixture was heated (85 ° C.) and dissolved.
℃), cut into dice (5mm x 5mm
× 5 mm). This is designated as C (cut gel). While stirring 802.0 g of water, 12 g of a gelling agent (carrageenan, roast bean gum), 181.6 g of liquid sugar,
Appropriate amounts of citric acid and flavor were added, heated (90 ° C), dissolved and maintained at 60 ° C. This is designated as B (gelling substance). Next, diameter 80 mm, height 50 mm, content 180
60 g of the above A, 60 g of the above C in a ml cylindrical cup,
Fill B. Subsequently, the container filled with the mixture was sealed and heated in a hot water bath until the temperature reached 95 ° C.
Dissolve C. At this time, sterilization is also performed by maintaining the temperature at this temperature for 30 minutes. After the sterilization is completed, cooling is performed. When the cooling is finished, A, B and C become a three-layer jelly-like dessert that is clearly separated.

In addition, the same results were obtained by adding juice or pulp to solution A, solution B or solution C. Depending on the sterilization method, retort sterilization and long-term storage were also possible.

As described above, the present invention has been described based on the embodiments. However, the present invention is not limited to the above-described embodiments, and can be implemented in any way unless the configuration described in the claims is changed. Can be.

[0018]

As described above, according to the present invention,
Since the pre-fabricated gelled product is introduced, the production energy can be reduced as compared with the conventional one, and furthermore, the production of the multilayer jelly-like dessert can be performed continuously and quickly, so that the industrial productivity is improved. Very good.
In particular, this production method does not consider the type of gelling agent, does not require complicated mechanical equipment at the time of filling, and can industrially mass-produce a multilayer jelly dessert.

Further, in the prepared multilayer jelly-like dessert, two or more gelled products are separated without mixing the taste, color, aroma, and the like.

[Brief description of the drawings]

FIG. 1 is a perspective view conceptually showing an example of a method for producing a fragmented gel (cut gel) in the present invention.

FIG. 2 is a cross-sectional view conceptually showing a state in a container according to the present invention, showing a case where the specific gravity of a gelled cut product is heavier than a gelling substance charged in a dissolved state; (B) immediately after the charging, (c) the charging of the gelling substance, and (d) the product state.

FIG. 3 is a cross-sectional view conceptually showing a state in a container according to the present invention, showing a case where the specific gravity of a gelled cut product is lighter than a gelling substance charged in a dissolved state; (B) immediately after the introduction, (c) at the time of the introduction of the gelling substance, (d) immediately after the introduction, and (e) the product state.

[Explanation of symbols]

 5 Cut gelled product 6 Product container 7 Gelling substance to be put in dissolved state

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Keiko Sawaki 1535 Matoba, Kawagoe-shi, Saitama Japan Dairy Agricultural Cooperative Federation Dairy Development Research Institute (72) Inventor Aki Fujii 1535 Matoba, Kawagoe-shi, Saitama Address Dairy Agricultural Cooperative Association Dairy Division Dairy Development Research Institute (72) Inventor Tomohiro Uozumi 1535 Matoba, Kawagoe City, Saitama Prefecture Dairy Development Division Dairy Development Institute (72) Inventor Ueno Yutaka 1535, Matoba, Kawagoe-shi, Saitama Japan Dairy Agriculture Cooperative Federation Dairy Division, Dairy Development Institute (72) Inventor ▲ Taka ▼ Yoshihiko Nobu, 1535, Matoba, Kawagoe-shi, Saitama Dairy Industry (72) Inventor: Tetsuharu Izumi, 1535 Matoba, Kawagoe-shi, Saitama, Japan Dairy Cooperative Association 72) Inventor Noboru Izawa 1535 Matoba, Kawagoe-shi, Saitama Japan Dairy Agriculture Cooperative Federation Dairy Division, Dairy Development Laboratory (72) Inventor Koichi Tabuchi 1535 Matoba, Kawagoe-shi, Saitama Alliance of Nationwide Dairy Cooperatives Dairy Industry Development Institute

Claims (1)

[Claims] At least one kind of gelling substance is gelled and subdivided in advance, and the subdivided gelled substance and a gelling substance in a dissolved state having a specific gravity different from that of the gelled substance are contained in a container. A method for producing a multilayered jelly-like dessert, wherein the mixture is further heated to a temperature at which the gelled material is dissolved, and then cooled.