JP2000069918A - Laminated dessert and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a dessert comprising an upper layer having a higher specific gravity than that of a lower layer without containing a gas in the upper layer and laminated onto the lower layer with a clear boundary and to provide a method for producing the laminated dessert. SOLUTION: This laminated dessert comprises a lower layer having at least 60 mPa.s viscosity at the time of filling and an upper layer having >=0.010 difference from the lower layer in specific gravity at the time of filling and containing a gelling agent without containing a gas in the upper layer. The upper and lower layers are laminated with a clear boundary without mixing both the upper and the lower layers.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a laminated dessert in which an upper layer having a large specific gravity is laminated on a lower layer having a small specific gravity, and a method for producing the same. Specifically, the present invention provides a lower layer having a viscosity of at least 60 mPa · s at the temperature at the time of filling, and a specific gravity difference between the lower layer at the temperature at the time of filling of 0.010 or more, and contains a gelling agent. Consists of an upper layer, the upper layer does not contain gas, the lower layer and the upper layer do not mix,
The present invention relates to a laminated dessert laminated with a clear boundary with a lower layer, and a method for producing the same.

[0002] In the present specification, percentages are values by weight unless otherwise specified, except for overruns.

[0003]

2. Description of the Related Art In recent years, various desserts have been marketed along with the diversification of eating habits. However, laminated desserts having different component compositions have different textures and flavors, and are suitable for consumers' tastes. I am accepted.

[0004] Typical products of the conventional laminated dessert include pudding and caramel sauce, yogurt and fruit.
Sources and the like can be exemplified. In the production method of these conventional products, since the difference in specific gravity between two layers is usually used, a layer having a large specific gravity forms a lower layer (Japanese Patent Laid-Open No.
0-36652).

On the contrary, as a method for producing a laminated dessert in which a layer having a large specific gravity becomes an upper layer, a lower layer containing a coagulant such as gelatin is filled in a container and cooled to be solidified or thickened. It is well known in the art that a lower layer is thickened by adding an agent, or a lower layer is formed by any method, and then the upper layer is laminated.

[0006] However, this known technique is unsanitary and inefficient in production, since the container must be cooled without sealing until the lower layer has solidified or thickened sufficiently.

[0007] As a method of improving the above-mentioned known technique, a method of whipping a food preparation raw material having no great difference in specific gravity near the gelation starting temperature, discharging an overrun, injecting the raw material, and stratifying in a container (Japanese Patent Laid-Open No. 55-2172
No. 2) is disclosed. However, in this method, since the whipping is performed near the gelation start temperature, the gelation starts immediately after the whipping, and bubbles remain in the food preparation raw material. Therefore, when a transparent jelly or the like is laminated, air bubbles remain in the jelly, resulting in an inferior appearance and a disadvantage of impairing commercial value. Further, in this method, the method is carried out for a “formulation having no significant difference in specific gravity and sugar content” (Japanese Patent Application Laid-Open No. 55-21722, page 108, 2 lines from the bottom of the right column to the last line). It is not clear whether this method can be used for certain two types of food ingredients.

[0008] As another method improved from the above-mentioned well-known technique, a curd of fermented milk prepared by adding gelatin and / or low methoxyl pectin is pulverized to 4,000 c.
A double-layer yogurt filled with a food having a viscosity of not less than ps and then a food suitable for being added to yogurt on which a low methoxyl pectin having a degree of esterification of 32 to 40 is added. (Japanese Patent Laid-Open Publication No. 1-222736).

However, in this method, since the viscosity of the yogurt layer is extremely high, the melting of the mouth is poor and the flavor is poor. In addition, when the upper layer is filled, the boundary between the upper and lower layers due to the protrusion pressure is prevented from being disturbed. The disadvantage is that a specially shaped nozzle must be used.

[0010]

As is apparent from the above-mentioned prior art, the conventional laminated dessert includes a layer having a large specific gravity as a lower layer or a layer having a small specific gravity solidified or thickened to form a lower layer. Manufactured by either whipping one of the two layers with no significant difference in sugar content near the gelation start temperature and laminating it on the other layer, or laminating the upper layer with a special nozzle on the thickened lower layer. And a layer with a large specific gravity
A laminated dessert which is easily laminated on a layer having a low specific gravity, the upper layer contains no gas, and has a sharp boundary, and a production method thereof are not known, and there is no literature.

The present inventors laminated a two-layer having a desired composition on an upper layer irrespective of the specific gravity by a simple method without using a special apparatus, and provided an unusually versatile dessert and a method for producing the same. We conducted intensive research on. As a result, the present inventors have set the upper layer having a specific gravity with respect to the lower layer of at least 0.010 m or more at least lower than 60 mPa · s at a temperature higher than the gelation temperature of the upper layer by at least 5 ° C. at least overrun 40% ( Volume), and by filling on the lower layer without using a special nozzle, the upper layer does not contain gas, and the laminated dessert laminated with clear boundaries The inventors have found that the present invention has been completed, and completed the present invention.

Incidentally, the value of the specific gravity difference of 0.010 is 20 ° C.
It corresponds to the difference between pure water and 2.5% sucrose solution in the above, and is extremely large difference in the production of a laminated dessert.

An object of the present invention is to provide a dessert in which the upper layer, which has a higher specific gravity than the lower layer, does not contain a gas and has a clear boundary and is stacked on the lower layer.

Another object of the present invention is to provide a method for producing a variety of laminated desserts irrespective of the difference in specific gravity between the upper and lower layers and without using any special equipment.

[0015]

According to a first aspect of the present invention for solving the above-mentioned problems, at least 60 hours at the time of filling is provided.
a lower layer having a viscosity of mPas, and a specific gravity of 0.010 or more than the specific gravity of the lower layer at the temperature at the time of filling, and an upper layer containing a gelling agent, the upper layer does not contain a gas, the lower layer and A laminated dessert in which the upper layer is laminated with a clear boundary without being mixed, and the viscosity of the lower layer at the temperature at the time of filling is 60 to 4,000 mPa · s, and the lower layer at the temperature at the time of filling Is less than 0.0
A desirable aspect is 10 to 0.151.

According to a second aspect of the present invention, which solves the above-mentioned problems, a liquid lower layer having a viscosity of at least 60 mPa · s at the temperature at the time of filling is filled in a container, and the lower layer at the temperature at the time of filling is filled. The specific gravity is 0.010 or more larger than the specific gravity,
And the upper layer containing the gelling agent at least 5 ° C. higher than the gelling temperature of the upper layer.
The foamed upper layer is foamed at a rate of 0% (volume), and the foamed upper layer is filled on the fluidized lower layer, sealed, the container filled with the upper and lower layers is allowed to stand, and air bubbles contained in the upper layer are removed. The upper and lower layers are characterized by simultaneously solidifying or thickening the upper layer, or by removing air bubbles contained in the upper layer, cooling and then solidifying or thickening the upper layer, and the upper and lower layers have clear boundaries. This is a method for producing a laminated dessert.

In the second invention of the present invention, the viscosity of the lower layer at the temperature at the time of filling is 60 to 4,000 mP.
a · s, the specific gravity difference with the lower layer at the temperature at the time of filling is 0.010 to 0.151, the overrun of the upper layer is 40 to 300% (capacity), and In some embodiments, the foaming is performed at a temperature 5 to 30 ° C. higher than the gelation temperature.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in detail. To facilitate understanding of the present invention, first, the second invention of the present invention, that is, a method for producing a laminated dessert will be described.

The lower layer in the method for producing a laminated dessert of the present invention has a viscosity of at least 60 mPa · s, preferably 300 to 3,500 mPa · s at the time of filling the container, as is apparent from the test examples described later. , A composition for dessert which solidifies or gels by heating or cooling, and specific examples thereof include pudding mix, jelly mix, crushed yogurt curd, and melted cheese. The lower layer may be prepared by any method as long as the above conditions are satisfied.

The upper layer in the method for producing a laminated dessert of the present invention has a foaming property as apparent from the test examples described later, and has a specific gravity at a temperature at the time of filling the container of at least 0.010 or more, more preferably at least 0.010, than the lower layer. 020-0.12
0, a composition that is large and taste-compatible with the lower layer as a dessert, contains a gelling agent (eg, gelatin, etc.).
Syrup, caramel sauce and the like can be exemplified.

The composition of the lower layer can be flavored with pulp, juice, sugar, fragrance, etc., if necessary. , Gelatin, gluten hydrolyzate, etc.), thickeners (eg,
Guar gum, locust bean gum, etc.). If the upper layer is a composition that does not gel by cooling, a gelling agent (eg, gelatin, carrageenan, etc.) may be used if necessary, and an antifoaming agent (eg, silicon, etc.) if removal of air bubbles is difficult. Can also be blended.
Further, the upper layer may be prepared by any method as long as the above conditions are satisfied.

The laminated dessert of the present invention is produced using the lower layer and the upper layer as follows. The lower layer is cooled or heated to adjust the viscosity at the time of filling to 60 mPa · s or more, desirably 300 to 3,500 mPa · s, and the container is filled with a predetermined amount while maintaining a fluid state. The filled lower layer maintains a fluid state without solidifying or thickening. Since the viscosity of the lower layer at the temperature at the time of filling differs depending on the composition, it is desirable to test in advance the viscosity at the filling temperature with the same composition.

Separately, the specific gravity of the lower layer is 0.1%.
010 or more, preferably 0.020 to 0.120, the upper layer is adjusted to a temperature higher than the gelling temperature of the gelling agent contained in the upper layer by 5 ° C. or more, preferably 10 to 25 ° C. or more, Is foamed by a whipping machine, and the overrun is adjusted to 40% or more, preferably 100 to 250%. By this foaming treatment, the apparent specific gravity of the upper layer having a specific gravity larger than that of the lower layer becomes smaller than that of the lower layer, and at the same time, the protrusion pressure from the nozzle during filling is reduced. Therefore, it is possible to easily laminate the lower layer with a normal filling nozzle without using a special nozzle or the like.

The foamed upper layer is filled in a predetermined amount on the previously filled fluid lower layer without mixing with the lower layer. Next, the container is sealed and cooled immediately, or kept at a temperature higher than the gelling temperature by 5 ° C. or more for a certain period of time. That is, if the bubbles disappear quickly from the foamed upper layer, it is possible to immediately cool, and if the bubbles do not disappear quickly from the foamed upper layer, in order to completely remove the bubbles from the upper layer, It is necessary to maintain the temperature higher than the gelling temperature by 5 ° C. or more for a certain period of time. In the latter case, the temperature is kept at a temperature higher than the gelling temperature by 5 ° C. or more for a certain period of time, followed by cooling.

The laminated dessert according to the first invention of the present invention produced by the above-described method has an upper layer having a higher specific gravity than the lower layer, contains no air bubbles, has a uniform structure, and has an interface with the lower layer. Is a clear product, has an excellent structure and appearance not found in conventional products, and has extremely high commercial value.

Next, the present invention will be described in detail with reference to test examples.

Test Example 1 This test was conducted to examine the influence of the viscosity of the lower layer.

1) Sample preparation a. Preparation of lower layer: skim milk powder (Morinaga Dairy Co., Ltd.), whole fat milk powder (Morinaga Dairy Co., Ltd.), sugar (Dainippon Meiji Seiko Co., Ltd.), gelatin (purchased from San-Ei Gen FFI Co.) and water 1 was prepared, and five types of samples were prepared as follows.

The above components were added to and dissolved in warm water of 60 ° C., and homogenized at 65 ° C. under a pressure of 15 mPa · s.
And then cooled to 10 ° C., and a commercially available lactic acid bacteria starter [manufactured by Hansen Co., Ltd.]. 0.6 kg of a preculture of Streptococcus thermophilus and Lactobacillus bulgaricus was added, fermented at 37 ° C. for 6 hours, and then the curd produced at each crushing pressure shown in Table 1 was crushed. And 1
After cooling to 0 ° C., Samples 2 to 5 were prepared. Sample 1 was prepared in the same manner as described above, except that the fermentation and the curd were not crushed.

Immediately after the starter was added, that is, before fermentation, the specific gravity of each sample at each filling temperature was measured with a hydrometer (manufactured by Tokyo Hyakugi Sakusho), and the value was taken as the specific gravity of each sample at each filling temperature. .

B. Preparation of upper layer Blueberry pulp / juice 50 kg, sugar 15 kg, acidulant 0.20 kg, flavoring 0.30 kg, guar gum 0.2
5 kg, locust bean gum 0.25 kg and gelatin (all purchased from San-Ei Gen FFI)
1.5 kg was added to 32.5 kg of water, mixed and uniformly dissolved, sterilized at a temperature of 95 ° C. for 3 minutes, and cooled to 10 ° C. to obtain about 100 kg of a blueberry sauce.

The obtained sauce was heated to 40 ° C.
200 ml was sampled in a graduated cylinder having a volume of 200 ml, a hydrometer was provided, the sample was kept in a thermostat at 40 ° C. for 1 hour, and the specific gravity was measured. As a result, it was 1.074.

C. Preparation of laminated dessert Each of the above-mentioned samples was filled into a 120 ml synthetic resin container (manufactured by Shingi) under the temperature conditions shown in Table 1, and the blueberry sauce was heated to 40 ° C and a whip machine (manufactured by Towa Techno Co., Ltd.) Foaming was performed at a rate of 150% overrun according to model M6R), each container was filled with 16 g, the container was sealed with an aluminum seal, and a temperature of 30 ° C. was applied at 25 ° C.
Then, the sample was cooled to 10 ° C. to prepare 1,500 samples.

2) Test method 150 samples were randomly taken from each sample left at a temperature of 10 ° C. for 24 hours, the aluminum seal was removed, and the upper and lower layers laminated were visually observed, and the next evaluation was performed. It was evaluated and evaluated according to criteria. Good: The boundary between the lower layer of fermented milk and the upper layer of blueberry sauce is clear and the upper layer does not contain air bubbles. Poor: The state of the upper layer of blueberry sauce precipitated in the lower layer of fermented milk.

3) Test Results Table 2 shows the temperature, viscosity, specific gravity and the state of the blueberry sauce upper layer of each sample after cooling. From this result, the viscosity of the food serving as the lower layer is 10 mPa
In s, the blueberry sauce filled in the upper layer settled in the lower layer, but when the viscosity of the lower layer was 60 mPa · s or more,
Blueberry sauce stays in the upper layer without sinking to the lower layer,
The interface with the lower layer was clear, and the upper layer did not contain bubbles despite being whipped. Therefore, in order to laminate food with a higher specific gravity than the lower layer on the upper layer,
The viscosity of the lower layer is at least 60 mPa · s, preferably 3
It turned out that it must be 00 to 3,500 mPa · s.

The test was carried out with the composition and conditions changed, and almost the same results were obtained.

[0037]

[Table 1]

[0038]

[Table 2]

Test Example 2 This test was performed to examine the influence of overrun of the upper layer.

1) Preparation of Sample A lower layer fermented milk was prepared according to the same composition and conditions as Sample 2 of Test Example 1, heated to 25 ° C., filled in a container as in Test Example 1, and The blueberry sauce (upper layer) having the same composition and preparation method as in Test Example 1 was heated to 40 ° C., and foamed at the overrun rate shown in Table 3 by the same method as in Test Example 1; 11 was prepared.

2) Test method A test was performed by the same method as in Test Example 1.

3) Test results The results of this test are as shown in Table 3. As is clear from Table 3, when the overrun of the blueberry sauce filled in the upper layer was less than 40%, the blueberry sauce settled in the lower layer. However, when the overrun of the blueberry sauce was 40% or more, the blueberry sauce became the lower layer. It stopped in the upper layer without sedimentation, the interface with the lower layer was clear, and the upper layer did not contain bubbles despite being whipped. Therefore, it was found that in order to stack food having a higher specific gravity than the lower layer on the upper layer, the ratio of overrun in the lower layer must be at least 40%.

The test was carried out with the composition and conditions changed, and almost the same results were obtained.

[0044]

[Table 3]

Test Example 3 This test was conducted to examine the effect of the holding temperature of the laminated dessert.

1) Preparation of Sample Except that the fermented milk was prepared as the lower layer under the same conditions as in Sample 4, the overrun was adjusted to 150%, and the holding temperature was set as shown in Table 4, Samples 12 to 16 were prepared in the same manner as in Test Example 2.

2) Test Method A test was performed by the same method as in Test Example 1, but the evaluation was performed based on the following evaluation criteria. Good: The interface between the lower layer fermented milk and the upper layer blueberry sauce is clear and the upper layer does not contain bubbles. Poor: The interface between the lower layer fermented milk and the upper layer blueberry sauce is clear. , With air bubbles in the upper layer remaining

3) Test results The results of this test are as shown in Table 4. As is clear from Table 4, at a holding temperature of 20 ° C. or less, 6
Despite holding for 0 minutes, air bubbles remain in the upper layer, and at a holding temperature of 25 ° C. or higher, by holding for 20 minutes, the boundary surface between the lower layer and the upper layer is clear,
In addition, the upper layer was laminated without containing bubbles. Therefore, in order to completely remove air bubbles from the food filled in the upper layer, the gelling temperature of the gelling agent contained in the upper layer is 5 ° C.
It was found that the temperature had to be maintained at a higher temperature for at least 20 minutes.

The test was carried out with the composition and conditions changed, and almost the same results were obtained.

[0050]

[Table 4]

Test Example 4 This test was conducted to examine the effect of temperature upon foaming of the upper layer.

1) Preparation of Sample Same as Test Example 1 except that fermented milk was prepared as the lower layer under the same conditions as in Sample 4, and that the foaming temperature and the holding time were set as shown in Table 5. Samples 17 to 22 were prepared according to the method. The upper layer used in this test contains gelatin (gelling temperature about 20 ° C.) as a gelling agent, as is apparent from the description of Test Example 1.

2) Test method A test was performed in the same manner as in Test Example 3.

3) Test results The results of this test are as shown in Table 5. As is clear from Table 5, the foaming temperature was 2 times the gelling temperature of gelatin.
When the temperature is 0 ° C. or lower, the upper layer is gelled by the gelatin contained in the upper layer, so that the air bubbles are not removed from the upper layer. When the foaming temperature is 25 ° C. or higher, the air bubbles are completely removed by holding for 20 minutes or more. The boundary between the lower layer and the upper layer was clearly laminated. Therefore, the gelling temperature of the gelling agent contained in the upper layer is 5 to 30C, preferably 10 to 20C,
It is desirable to foam at elevated temperatures. However, when the temperature is maintained at a high temperature, the temperature of the upper layer quickly becomes higher than the gel point and bubbles are removed.

The test was carried out with the composition and conditions changed, and almost the same results were obtained.

[0056]

[Table 5]

Test Example 5 This test was conducted to examine the influence of the specific gravity difference between the upper layer and the lower layer.

1) Preparation of Sample Fermented milk was prepared as the lower layer under the same conditions as Sample 5, and the upper layer was prepared as shown in Table 6
Samples 23 and 2 were prepared in the same manner as in Test Example 1 except that the blueberry sauce was prepared by using different kinds of formulations.
7 was prepared.

2) Test method Except that the specific gravity of the upper layer and the lower layer at the time of filling each sample was measured by the same method as in Test Example 1, and that the difference in specific gravity between the upper layer and the lower layer was calculated from each measured value. The test was performed in the same manner as in Test Example 1.

3) Test results The results of this test are as shown in Table 6. As is apparent from Table 6, the specific gravity of the upper layer at the temperature at the time of filling is 1.074 to 1.215, and the specific gravity difference between the upper and lower layers is 0.
The test was performed in the range of 010 to 0.151,
In any of the samples, according to the method of the present invention, the interface between the upper layer and the lower layer was clear, and the upper layer was laminated without containing bubbles.

The test was carried out with the composition and conditions changed, but almost the same results were obtained.

[0062]

[Table 6]

Now, the present invention will be described in further detail with reference to Examples. However, it should be understood that the present invention is by no means restricted to such specific Examples.

[0064]

EXAMPLES Example 1 1) Preparation of Lower Layer 15 kg of raw milk, 10 kg of skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.), 4.2 kg of sugar (manufactured by Dainippon Meiji Seisaku Co., Ltd.) and gelatin (from Saneigen FFI Co., Ltd.) Purchase) 0.6 kg of water 6
9.6 kg, and dissolved by heating to 65 ° C.
Homogenize at pressure of Pa, heat sterilize at 90 ° C for 10 minutes,
Cooled to 10 ° C. Lactic acid bacteria starter [manufactured by Hansen Co., Ltd.] Streptococcus thermophilus
(Streptococcus thermophilus) and Lactobacillus bulgaricus. ]
0.6 kg was inoculated, fermented at 37 ° C. for 6 hours, and the resulting curd was crushed with a homogenizer at a pressure of 0 MPa.
After cooling to 10 ° C., about 100 kg of fermented milk was prepared.

The obtained fermented milk had a specific gravity of 1.064 and a viscosity of 4,000 mPa · s at a temperature of 10 ° C. at the time of filling.

2) Preparation of upper layer 50 kg of blueberry pulp, 15 kg of sugar, and 0.1% of acidulant.
20kg, fragrance 0.30kg, guar gum 0.25k
g, locust bean gum 0.25 kg, and gelatin 1.5 kg (all purchased from Saneigen FFI) were added to 32.5 kg of water, mixed and uniformly dissolved. The mixture was sterilized by heating for 10 minutes, cooled to 10 ° C., and about 100 kg of blueberry sauce was prepared.

The obtained blueberry sauce was heated at 40 ° C.
Was 1.074.

3) Preparation of laminated dessert The lower layer was filled in a 120 ml synthetic resin container (manufactured by Shingi) at a temperature of 10 ° C. at a temperature of 64 g.
The sauce was heated to 40 ° C. and foamed by a continuous whip machine (manufactured by Towa Techno Co., model M6R), and 16 g of the upper layer whose overrun was adjusted to 300% was placed at 40 ° C. on the lower layer filled in a container. After filling, the container was sealed with a lid made of aluminum foil, kept at 25 ° C. for 30 minutes, and then cooled to 10 ° C. to obtain 1,500 laminated desserts.

In the obtained laminated dessert, no gas was present in the upper layer, and the upper and lower layers were laminated with sharp boundaries.

Example 2 1) Preparation of Lower Layer 15 kg of raw milk, 10 kg of skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.), 4.2 kg of sugar (manufactured by Dainippon Meiji Seika Co., Ltd.) and gelatin (purchased from Saneigen FFI Co.) 0.6 kg of water 6
9.6 kg, and dissolved by heating to 65 ° C.
Homogenize at pressure of Pa, heat sterilize at 90 ° C for 10 minutes,
After cooling to 10 ° C, a lactic acid bacteria starter [manufactured by Hansen Co., Ltd.] Streptococcus thermophilus
(Streptococcus thermophilus) and Lactobacillus bulgaricus. ]
0.6 kg was inoculated, fermented at 37 ° C. for 6 hours, and the resulting curd was crushed with a homogenizer at a pressure of 0 MPa.
After cooling to 0 ° C., about 100 kg of fermented milk was prepared.

The obtained fermented milk had a specific gravity of 1.060 and a viscosity of 939 mPa · s at a temperature of 25 ° C. at the time of filling.

2) Preparation of upper layer 50 kg of blueberry juice, 45 kg of sugar, and 0.1% of acidulant.
20kg, fragrance 0.30kg, guar gum 0.25k
g, locust bean gum 0.25 kg, gelatin (all purchased from San-Ei Gen FFI) 1.5 k
g, and 2.5 kg of water to mix and dissolve uniformly.
And then cooled to 10 ° C. to obtain about 100 kg of blueberry sauce.

The specific gravity of the obtained blueberry sauce is 50
It was 1.211 at ° C.

3) Preparation of laminated dessert The lower layer was filled in a 120 ml synthetic resin container (manufactured by Shingi Co.) at a temperature of 25 ° C. at 64 g, and blueberry sauce was heated to 50 ° C. and a whipping machine (Towa Techno Co., Ltd.) was prepared. Foaming by model M6R) and overrun of 40
%, The upper layer 16 g was filled at 50 ° C. on the lower layer filled in the container, the container was sealed with an aluminum foil lid material, kept at 25 ° C. for 30 minutes, and then cooled to 10 ° C. 1,500 laminated desserts were obtained.

The obtained laminated dessert had no gas in the upper layer, and the upper and lower layers were laminated with clear boundaries.

Example 3 1) Preparation of Lower Layer 15 kg of raw milk, 10 kg of skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.), 4.2 kg of sugar (manufactured by Dainippon Meiji Seika Co., Ltd.) and gelatin (purchased from Saneigen FFI Co.) 0.6 kg of water 6
9.6 kg, and dissolved by heating to 65 ° C.
Homogenize at pressure of Pa, heat sterilize at 90 ° C for 10 minutes,
After cooling to 10 ° C, a lactic acid bacteria starter [manufactured by Hansen Co., Ltd.] Streptococcus thermophilus
(Streptococcus thermophilus) and Lactobacillus bulgaricus. ]
0.6 kg was inoculated, fermented at 37 ° C. for 6 hours, and the resulting curd was crushed with a homogenizer at a pressure of 0 MPa.
After cooling to 0 ° C., about 100 kg of fermented milk was prepared.

The obtained fermented milk had a specific gravity of 1.061 and a viscosity of 1600 mPa · s at a temperature of 20 ° C. at the time of filling.

2) Preparation of upper layer 50 kg of blueberry juice, 15 kg of sugar, and 0.
20kg, fragrance 0.30kg, guar gum 0.25k
g, locust bean gum 0.25 kg, gelatin (all purchased from San-Ei Gen FFI) 1.5 k
g, and 32.5 kg of water are mixed and uniformly dissolved.
The solution was sterilized at a temperature of 3 ° C. for 3 minutes, cooled to 10 ° C., and about 100 kg of blueberry sauce was obtained.

The specific gravity of the obtained blueberry sauce is 35.
1.076 at ° C.

3) Preparation of Laminated Dessert The lower layer was filled in a 120 ml synthetic resin container (manufactured by Shingi) at a temperature of 20 ° C. at 64 g, and blueberry sauce was heated to 35 ° C. and a whipping machine (Towa Techno Co., Ltd.) was prepared. Foaming by model M6R) and overrun of 40
% Of the upper layer adjusted to 35% on the lower layer filled in the container at 35 ° C, the container is sealed with a lid made of aluminum foil, kept at 25 ° C for 30 minutes, and then cooled to 10 ° C, 1,500 laminated desserts were obtained.

In the obtained laminated dessert, no gas was present in the upper layer, and the upper and lower layers were laminated with clear boundaries.

Example 4 1) Preparation of Lower Layer 15 kg of raw milk, 10 kg of skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.), 4.2 kg of sugar (manufactured by Dainippon Meiji Seika Co., Ltd.) and gelatin (purchased from Saneigen FFI Co.) 0.6 kg of water 6
9.6 kg, and dissolved by heating to 65 ° C.
Homogenize at pressure of Pa, heat sterilize at 90 ° C for 10 minutes,
After cooling to 10 ° C, a lactic acid bacteria starter [manufactured by Hansen Co., Ltd.] Streptococcus thermophilus
(Streptococcus thermophilus) and Lactobacillus bulgaricus. ]
0.6 kg was inoculated, fermented at 37 ° C. for 6 hours, and the resulting curd was crushed with a homogenizer at a pressure of 0 MPa.
The mixture was cooled to 0 ° C. to prepare fermented milk.

The obtained fermented milk had a specific gravity of 1.061 and a viscosity of 1,600 mPa · s at a temperature of 20 ° C. at the time of filling.

2) Preparation of upper layer 50 kg of blueberry juice, 45 kg of sugar, and 0.1% of sour agent.
20kg, fragrance 0.30kg, guar gum 0.25k
g, locust bean gum 0.25 kg, gelatin (all purchased from San-Ei Gen FFI) 1.5 k
g, and 2.5 kg of water to mix and dissolve uniformly.
And then cooled to 10 ° C. to obtain about 100 kg of blueberry sauce.

The specific gravity of the obtained blueberry sauce is 50
It was 1.211 at ° C.

3) Preparation of laminated dessert The lower layer was filled in a 120 ml synthetic resin container (manufactured by Shingi) at a temperature of 20 ° C. at 64 g, and the blueberry sauce was heated to 50 ° C. and a whipping machine (Towa Techno Co., Ltd.) was prepared. Foamed by the model M6R) and the overrun was 30
The upper layer (16 g) adjusted to 0% is filled at 50 ° C. on the lower layer filled in the container, the container is sealed with an aluminum foil lid, kept at 30 ° C. for 30 minutes, and then cooled to 10 ° C. Thus, 1,500 laminated desserts were obtained.

The obtained laminated dessert had no gas in the upper layer, and the upper and lower layers were laminated with clear boundaries.

Example 5 1) Preparation of Lower Layer 15 kg of raw milk, 10 kg of skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.), 4.2 kg of sugar (manufactured by Dainippon Meiji Seika Co., Ltd.) and gelatin (purchased from San-Ei Gen FFI Co., Ltd.) 0.6 kg of water 6
9.6 kg, and dissolved by heating to 65 ° C.
Homogenize at pressure of Pa, heat sterilize at 90 ° C for 10 minutes,
After cooling to 10 ° C, a lactic acid bacteria starter [manufactured by Hansen Co., Ltd.] Streptococcus thermophilus
(Streptococcus thermophilus) and Lactobacillus bulgaricus. ]
0.6 kg was inoculated, fermented at 37 ° C. for 6 hours, and the resulting curd was crushed with a homogenizer at a pressure of 0 MPa.
After cooling to 0 ° C., about 100 kg of fermented milk was prepared.

The obtained fermented milk had a specific gravity of 1.064 and a viscosity of 4,000 mPa · s at a temperature of 10 ° C. at the time of filling.

2) Preparation of upper layer 50 kg of blueberry juice, 31 kg of sugar, and 0.1% of acidulant.
20kg, fragrance 0.30kg, guar gum 0.25k
g, locust bean gum 0.25 kg, gelatin (all purchased from San-Ei Gen FFI) 1.5 k
g, and 16.5 kg of water are mixed and uniformly dissolved.
The solution was sterilized at a temperature of 3 ° C. for 3 minutes, cooled to 10 ° C., and about 100 kg of blueberry sauce was obtained. The specific gravity of this sauce is 50
It was 1.163 at ℃.

3) Preparation of laminated dessert The above lower layer was filled in a 120 ml synthetic resin container (manufactured by Shingi) at a temperature of 20 ° C. at a temperature of 64 g, and blueberry sauce was heated to 50 ° C. and a whipping machine (Towa Techno Co., Ltd.) was prepared. Foaming by Model M6R) and overrun by 15
The upper layer (16 g) adjusted to 0% was filled at 50 ° C. on the lower layer filled in the container, the container was sealed with an aluminum foil lid material, kept at 40 ° C. for 30 minutes, and then cooled to 10 ° C. Thus, 1,500 laminated desserts were obtained.

In the obtained laminated dessert, no gas was present in the upper layer, and the upper and lower layers were laminated with clear boundaries.

Example 6 1) Preparation of Lower Layer 15 kg of raw milk, 10 kg of skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.), 4.2 kg of sugar (manufactured by Dainippon Meiji Seika Co., Ltd.) and gelatin (purchased from Saneigen FFI Co., Ltd.) 0.6 kg of water 6
9.6 kg, and dissolved by heating to 65 ° C.
Homogenize at pressure of Pa, heat sterilize at 90 ° C for 10 minutes,
After cooling to 10 ° C, a lactic acid bacteria starter [manufactured by Hansen Co., Ltd.] Streptococcus thermophilus
(Streptococcus thermophilus) and Lactobacillus bulgaricus. ]
0.6 kg was inoculated, fermented at 37 ° C. for 6 hours, and the resulting curd was crushed with a homogenizer at a pressure of 0 MPa.
After cooling to 0 ° C., about 100 kg of fermented milk was prepared.

The obtained fermented milk had a specific gravity of 1.060 and a viscosity of 939 mPa · s at a temperature of 25 ° C. at the time of filling.

2) Preparation of upper layer 50 kg of blueberry juice, 31 kg of sugar, 0.1% of acidulant
20kg, fragrance 0.30kg, guar gum 0.25k
g, locust bean gum 0.25 kg, gelatin (all purchased from San-Ei Gen FFI) 1.5 k
g, and 16.5 kg of water are mixed and uniformly dissolved.
The solution was sterilized at a temperature of 3 ° C. for 3 minutes, cooled to 10 ° C., and about 100 kg of blueberry sauce was obtained.

The specific gravity of the obtained blueberry sauce is 25.
It was 1.173 at ° C.

3) Preparation of laminated dessert The lower layer was filled in a 120 ml synthetic resin container (manufactured by Shingi Co.) at a temperature of 25 ° C. with 64 g, and blueberry sauce was heated to 25 ° C. and a whipping machine (Towa Techno Co., Ltd.) was prepared. Foaming by Model M6R) and overrun by 15
The upper layer (16 g) adjusted to 0% is filled at 25 ° C. on the lower layer filled in the container, the container is sealed with a lid made of aluminum foil, kept at 40 ° C. for 30 minutes, and then cooled to 10 ° C. Thus, 1,500 laminated desserts were obtained.

The obtained laminated dessert had no gas in the upper layer, and the upper and lower layers were laminated with clear boundaries.

Example 7 1) Preparation of Lower Layer 80 kg of raw milk, 2.5 kg of skim milk powder (manufactured by Morinaga Milk Products),
10 kg of sugar (manufactured by Dainippon Meiji Seikagaku Co., Ltd.), 0.2 kg of locust bean gum, 0.1 kg of carrageenan, 0.2 kg of carotene pigment, 0.3 kg of vanilla flavor (all purchased from San-Eigen FFI Co.), egg yolk (Purchased from Taiyo Chemical Co., Ltd.)
C. and dissolved at a temperature of 15 MPa.
The mixture was sterilized by heating at 0 ° C. for 5 minutes, cooled to 48 ° C., and about 100 kg of a pudding base was prepared.

The resulting pudding base had a specific gravity of 1.066 at 48 ° C. and a viscosity of 60 mPa · s.

2) Preparation of upper layer Sugar (manufactured by Dainippon Meiji Seika Co., Ltd.) 25 kg, gelatin 0.8
kg, 0.2 kg of caramel pigment, 0.25 kg of locust bean gum, 0.25 kg of guar gum (all purchased from Saneigen FFI) and 73.5 kg of water, and sterilized by heating at 90 ° C. for 3 minutes. After cooling to 40 ° C., about 100 kg of caramel sauce was prepared.

The specific gravity of the obtained caramel sauce at 40 ° C. was 1.102.

3) Preparation of laminated dessert The above-mentioned pudding base was filled into a synthetic resin container (manufactured by Shingi) having a capacity of about 120 ml at a temperature of 48 ° C. at a temperature of 48 ° C., and the caramel sauce was heated to 40 ° C. and a whipping machine ( 8 g of the upper layer foamed by Towa Techno Co., Ltd., model M6R) and the overrun adjusted to 120% was filled at 40 ° C. onto the lower layer filled in the container, and the container was sealed with an aluminum foil lid. At 40 ° C. for 30 minutes, and then cooled to 10 ° C. to obtain 1,500 laminated desserts.

In the obtained laminated dessert, no gas was present in the upper layer, and the upper and lower layers were laminated with clear boundaries.

Example 8 1) Preparation of Lower Layer 55 kg of raw milk, cream cheese (manufactured by Kraft) 27.
5 kg, sugar (manufactured by Dainippon Meiji Seiko Co., Ltd.) 7.5 kg, gelatin 0.8 kg, gellan gum 0.1 kg, xanthan gum 0.05 kg, milk flavor (all purchased from Saneigen FFI Co.) 0.3 kg, 8.75 water
The resulting mixture was heated and dissolved at 60 ° C., homogenized at a pressure of 15 MPa, sterilized by heating at 80 ° C. for 5 minutes, and cooled to 55 ° C. to prepare about 100 kg of cheese base.

The specific gravity of the obtained cheese base at 55 ° C. was 1.040 and the viscosity was 950 mPa · s.

2) Preparation of upper layer 50 kg of raspberry juice, 17 kg of sugar, 0.2 of acidulant
0 kg, flavor 0.30 kg, guar gum 0.25 kg,
0.25 kg of locust bean gum and 1.5 kg of gelatin (purchased from San-Ei Gen FFI)
Is added to 30.5 kg of water, mixed and uniformly dissolved,
Sterilized at a temperature of 95 ° C. for 3 minutes and cooled to 10 ° C. to obtain about 100 kg of blueberry sauce.

The specific gravity of the obtained blueberry sauce is 40
1.091 at ° C.

3) Preparation of Laminated Dessert The cheese base was filled in a synthetic resin container (manufactured by Shingi) having a capacity of about 120 ml at a temperature of 55 ° C. at a temperature of 55 ° C., and the raspberry sauce was heated to 40 ° C. and a whipping machine ( 10 g of the upper layer, foamed by Towa Techno Co., model M6R) and adjusted to an overrun of 150%, is filled at 40 ° C. onto the lower layer filled in the container, and the container is sealed with an aluminum foil lid material. , And kept at 40 ° C for 30 minutes, and then cooled to 10 ° C to obtain 1600 laminated desserts.

The obtained laminated dessert had no gas in the upper layer, and the upper and lower layers were laminated with clear boundaries.

[0111]

As described above in detail, the present invention comprises a lower layer having a viscosity of at least 60 mPa · s and an upper layer having a specific gravity difference of 0.010 or more from the lower layer, wherein the upper layer contains a gas. However, the present invention relates to a laminated dessert laminated with a clear boundary and a method for producing the same, and the effects of the present invention are as follows. 1) Since the upper layer having a higher specific gravity than the lower layer can be laminated on the lower layer, various unconventional desserts can be manufactured. 2) The fluid upper layer is stacked and filled with the fluid lower layer, and the container is immediately sealed, so that it can be manufactured extremely hygienically.

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[Procedure amendment]

[Submission date] September 24, 1998 (1998.9.2)
4)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0001

[Correction method] Change

[Correction contents]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a laminated dessert in which an upper layer having a large specific gravity is laminated on a lower layer having a small specific gravity, and a method for producing the same. Specifically, the present invention includes a lower layer having a viscosity of the temperature during the filling <br/> Oite least 60 mPa · s,
And specific gravity difference between the lower layers definitive in temperature during filling is 0.01
0 or more, and comprises an upper layer containing a gelling agent,
The present invention relates to a laminated dessert in which the upper layer does not contain gas, the lower layer and the upper layer are not mixed, and are laminated with a clear boundary with the lower layer, and a method for producing the same.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

[0011] The present inventors have found that without the use of specialized equipment, by a simple method, and laminating the upper layer independently of the specific gravity of the two layers with the desired formulation unprecedented diverse desserts, and their preparation We conducted intensive research on the method. As a result, the present inventors have found that the lower layer of the at least 60 mPa · s, the upper large specific gravity 0.010 or more than <br/> specific gravity of the lower layer, at 5 ° C. or more higher temperature than the upper layer of the gelling temperature By whipping at least 40% (volume) of the overrun and filling over the lower layer without using a special nozzle, the upper layer contains no gas and has sharp boundaries The inventors have found that a laminated dessert can be obtained, and completed the present invention.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

The first invention of the present invention for solving the above problems, the lower layer having a viscosity of Oite least 60 mPa · s to a temperature during packing, and specific gravity than the lower specific gravity of definitive temperature during filling 0. 010 or greater, and made from the upper layer containing the gelling agent, the upper layer does not contain a gas, without the lower layer and the upper layer are mixed, a laminated dessert stacked with sharp boundaries, during packing lower viscosity definitive in temperature, it is 60~4,000mPa · s, and specific gravity difference between the definitive lower layer temperature during filling, 0.010
In some embodiments, it is 0.151.

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction contents]

The second invention of the present invention for solving the above problems, has a viscosity of Oite least 60 mPa · s to a temperature during packing, filled with a fluid-like lower layer container, definitive temperature during packing The upper layer having a specific gravity of 0.010 or more higher than the lower layer and containing the gelling agent is foamed at a rate of at least 40% (volume) overrun at a temperature of 5 ° C. or higher than the gelling temperature of the upper layer. Filling the foamed upper layer on the fluid lower layer, sealing the container, filling the upper and lower layers with the container, removing air bubbles contained in the upper layer, and solidifying or thickening the upper layer simultaneously. Or a method for producing a layered dessert in which the upper and lower layers are laminated with sharp boundaries, wherein air bubbles contained in the upper layer are removed, cooled, and then the upper layer is solidified or thickened. .

[Procedure amendment 6]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction contents]

[0017] In the second aspect of the present invention, the lower viscosity definitive temperature during packing, 60～4,000M
It is Pa · s, specific gravity difference between the lower layer definitive in temperature during filling, it is from 0.010 to 0.151, the top layer of the overrun, from 40 to 300% (volume. Hereinafter, over
The display of run percentages is by volume. ), And that the foaming of the upper layer is performed at a temperature higher by 5 to 30 ° C. than the gelling temperature.

[Procedure amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0023

[Correction method] Change

[Correction contents]

Separately, the specific gravity of the lower layer is 0.1%.
010 or more, preferably 0.020 to 0.120, and adjust the large upper layer to a temperature higher than the gelling temperature of the gelling agent contained in the upper layer by 5 ° C. or more, preferably 10 to 25 ° C., and whipping the upper layer and foaming by a machine, the O over Baran 40%, preferably adjusted from 100 to 250%, the. By this foaming treatment, the apparent specific gravity of the upper layer having a specific gravity larger than that of the lower layer becomes smaller than that of the lower layer, and at the same time , the protrusion pressure from the nozzle during filling is reduced. Therefore, it is possible to easily laminate the lower layer by using a normal filling nozzle without using a special nozzle or the like.

[Procedure amendment 8]

[Document name to be amended] Statement

[Correction target item name] 0030

[Correction method] Change

[Correction contents]

[0030] Incidentally, immediately after the starter addition, i.e. prior to fermentation, the specific gravity of each filling temperature of each sample was measured by a specific gravity meter (manufactured by Tokyo Hyakuki Seisakusho), the filling temperature of each sample according to the value in Table 2 Specific gravity.

[Procedure amendment 9]

[Document name to be amended] Statement

[Correction target item name] 0034

[Correction method] Change

[Correction contents]

2) Test method 150 samples were randomly collected from each sample left at a temperature of 10 ° C. for 24 hours, the aluminum seal was removed, and the laminated upper and lower layers were visually observed. It was evaluated and evaluated according to criteria. Good: The boundary between the lower layer fermented milk and the upper layer blueberry sauce is clear and the upper layer does not contain air bubbles. Poor: The upper layer blueberry sauce is mixed with the lower layer fermented milk.
Or settled

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Hajime Inoue 5-83, Higashihara, Zama-shi, Kanagawa Prefecture Morinaga Dairy Products Co., Ltd. F-term (reference) 4B001 AC21 AC31 BC01 BC06 DC01 4B025 LB16 LB18 LE03 LE07 LG29 LG44 LG53 LG58 LK02 LP11 LP20 4B041 LD01 LE06 LE08 LH07 LK17 LK29 LK37 LK42 LP10 4F100 AJ02 AJ08 AJ09 AR00A AR00B BA02 BA26 DJ01B EH312 EJ963 GB90 JA06A JA13A JA13B JM10B YY00B

Claims (8)

[Claims] 1. At least 60 mP at filling temperature
a lower layer having a viscosity of a · s, and a specific gravity of 0.010 or more than the specific gravity of the lower layer at the temperature at the time of filling, and an upper layer containing a gelling agent, wherein the upper layer does not contain a gas,
A laminated dessert in which the lower layer and the upper layer are stacked without sharp mixing and with sharp boundaries. 2. The viscosity of the lower layer at the filling temperature is 60.
The laminated dessert according to claim 1, which has a viscosity of ４，4,000 mPa · s. 3. The difference in specific gravity from the lower layer at the temperature at the time of filling is as follows:
The layered dessert according to claim 1, wherein the ratio is from 0.010 to 0.151. 4. At least 60 mP at filling temperature
The liquid lower layer having a viscosity of a · s is filled into a container, and the specific gravity of the lower layer is larger than the specific gravity of the lower layer at the temperature at the time of filling by 0.010 or more, and the upper layer containing the gelling agent is replaced by At a temperature higher than the formation temperature by 5 ° C. or more at a rate of at least 40% (volume) of the overrun, filling the foamed upper layer on the fluid lower layer, sealing, and filling the container filled with the upper and lower layers. Either stand still and remove air bubbles contained in the upper layer and solidify or thicken the upper layer at the same time, or remove air bubbles contained in the upper layer, cool and then solidify or thicken the upper layer A method for producing a laminated dessert in which upper and lower layers are laminated with sharp boundaries. 5. The viscosity of the lower layer at the filling temperature is 60.
The method for producing a laminated dessert according to claim 4, wherein the pressure is from ｍ4,000 mPa · s. 6. The difference in specific gravity from the lower layer at the temperature at the time of filling:
The method for producing a laminated dessert according to any one of claims 4 and 5, wherein the number is from 0.010 to 0.151. 7. The overrun of the upper layer is 40 to 300%.
The method for producing a laminated dessert according to any one of claims 4 to 6, which is (capacity). 8. The foaming of the upper layer is performed at a temperature of 5 to 3 below the gelation temperature.
The method for producing a laminated dessert according to any one of claims 4 to 7, which is performed at a temperature higher by 0 ° C.