JP2003180264A - Combined food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a combined food having a clear border, and to provide a method for producing the food. <P>SOLUTION: This combined food comprising two kinds of foods is characterized by using a gelling agent having a gelling temperature of 65 to 75°C as the main component of the gelling agent, especially preferably negative type gellan gum, for either one of the foods. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a combined food product which is a combination of two kinds of food products. In detail,
The present invention relates to a vertical layered combination food product in which foods are arranged in a vertical layered form with clear boundaries, a combination food product in which different kinds of food products are spherically dispersed in one food product, and a manufacturing method thereof.

[0002]

2. Description of the Related Art Conventionally, various studies have been made on foods that are a combination of several types of gelled foods, but most of them are horizontal layered products, and there is little knowledge about vertical layered gelled foods. . Among them, having a horizontal, vertical or diagonal multi-layer structure, as a manufacturing method to be a jelly food with a clear boundary surface, two types of jelly mix, gellan gum in whole or in part, respectively, A method of injecting and filling each into one container with an injector simultaneously or alternately by heating and melting and then cooling while applying mechanical stirring, or while applying mechanical stirring after cooling ( JP 2001-218561 A).
However, in this method, it is necessary to set the mold (mold), and the steps of setting the mold, filling the jelly mix, and removing the mold are required. When used for some jelly mixes, a step of cooling to 0 to 25 ° C was required.

Further, there is a vertical three-color pudding which is a layered food using native gellan gum and contains a dairy ingredient and a gelling agent and which contains native gellan gum in the mix of all three layers. (JP-A-10-136914, Example 11). However, when the native gellan gum was used in the mix of all the three layers, the textures of the layers were all uniformed, and it was difficult to impart a variation in texture due to the difference in the layers.

[0004]

SUMMARY OF THE INVENTION The present invention has been developed in view of such circumstances, and it is an object of the present invention to provide a combination food product which has clear boundaries and is provided with variations in texture due to different layers. To aim.

[0005]

In view of the above-mentioned problems of the prior art, the inventors of the present invention have paid particular attention to the gelling agent and have conducted intensive research. As a result, it is a combination of two kinds of foods. It was found that by using a gelling agent having a gelling temperature of 65 to 75 ° C as the main component of the gelling agent in one of the foods, and in particular, native gellan gum, a combined food with clear boundaries is formed. It was Further, it has been found that the present invention can make a food into a vertical layered form, or can disperse the other food in a spherical shape in one food.

That is, the present invention relates to a combined food product having the following aspects; It is a combination of two kinds of foods, and one of the foods has a gelling temperature of 65 as the main component of the gelling agent.
A combined food product characterized by using a gelling agent having a temperature of ~ 75 ° C. Item 2. Item 2. The combined food according to Item 1, wherein the gelling agent having a gelation temperature of 65 to 75 ° C is native gellan gum. Item 3. Item 3. The combined food according to Item 1 or 2, wherein the food has a vertical layered structure. Item 4. Item 3. The combined food according to Item 1 or 2, wherein the other food is spherically dispersed in the one food. Item 5. In producing a combined food, after filling a mix of foods that do not use a gelling agent having a gelling temperature of 65 to 75 ° C as the main ingredient of the gelling agent, the gelling temperature as the main ingredient of the gelling agent Item 6. The method for producing a combined food according to Items 1 to 4, which comprises filling a food mix using a gelling agent having a temperature of 65 to 75 ° C.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The term "combined food" as used in the present invention means a combination of two kinds of foods, and one of the foods has a gelling temperature of 65 to 7 as a main component of a gelling agent.
It is characterized by using a gelling agent having a temperature of 5 ° C. At least one of the foods to be combined is preferably a gel food, and examples of the food combination include a gel-gel combination and a gel-sol combination. In addition, the most preferable food in the present invention is a food product in which two kinds of food products are combined by gel and gel combination.

The combination food of the present invention may be a combination that forms a vertical layer. Conventionally, a horizontal layered dessert has been known, but it has been difficult to form a vertical layered dessert. The present invention uses a gelling agent having a gelling temperature of 65 to 75 ° C., more preferably native gellan gum, as a main component of the gelling agent in either one of the foods, thereby providing a simple vertical layered form. It becomes a combination food having. Further, the combination food of the present invention may be a combination in which one food is dispersed in a spherical shape in the other food.

The foods referred to in the present invention include foods having sweetness such as jelly, mousse, pudding, bavarois, flan, bramange, multi-layered desserts of Japanese style such as water yokan, jelly-like products such as stewed meat, jelly and terrine. A wide variety of mousse-like foods can be mentioned, and of these foods, the same or different kinds of foods can be combined to form the combination food of the present invention. For example, jelly-in-jelly, which is a combination of jelly and jelly, and a two-color dessert, in which a mousse or a sticky food is placed inside a pudding, can be mentioned. Further, to the same type of food, by giving flavors and variations of pigments, it can be seen as if a plurality of foods are combined, for example, jelly in which spherical jelly having various tastes and colors are dispersed, that is, Jelly in jelly and the like can be provided.

In the present invention, a gelling agent having a gelation temperature of 65 to 75 ° C. is used as a main component of the gelling agent in either one of the two types of food forming the combination food. And A gelling agent that gels at a gelling temperature of 65 to 75 ° C is a gelling agent that gelates at 65 to 75 ° C when a 1% by weight solution of the gelling agent dissolved at a temperature higher than 75 ° C is cooled. That is, it is preferably native gellan gum. In the present invention, the amount of the gelling agent used as the main component is 30% by weight of the whole gelling agent.
The above amount is mentioned, and preferably the amount containing 50% by weight or more, and further 80% by weight or more.

Deacylated gellan gum and native gellan gum are known as gellan gum. Both are non-pathogenic microorganisms Pseudomo isolated from the surface of aquatic plants.
It is produced by using naselodea, and its deacylated form has a structure in which 1-3 linked glucose, 1-4 linked glucuronic acid, 1-4 linked glucose and 1
It is a linear high-molecular polysaccharide having 4 sugar molecules of rhamnose bonded to -4 as a constitutional unit, but the native type has a glyceryl group of 1 per 1 structure in a deacyl type 1-3 bonded glucose residue. An average of 1/2 residues of residues and acetyl groups are bonded.

The present invention uses a gelling temperature of 65 to 7
The latter native gellan gum is used as a gelling agent at 5 ° C. in one of the foods as a main component of the gelling agent. By using native gellan gum as the main component of the gelling agent, it is possible to provide a combined food product that has a clear boundary between the combined food products without being significantly affected by the viscosity or sugar content (brix) of the mix during food production. It has become. This native gellan gum-based gelling agent is commercially available, and examples thereof include Kelcogel LT-100 manufactured by San-Ei Gen FFI Co., Ltd.

The amount of the gelling agent having a gelation temperature of 65 to 75 ° C. used for either one of the foods can be adjusted appropriately depending on the adapted food and the raw materials. The amount is 0.5 to 3 parts by weight, more preferably 0.8 to 2 parts by weight, based on 100 parts by weight of the food. This is because by setting this range, the boundaries of the foods to be combined are clear, and even if they are eaten, they have a smooth texture and are delicious. When the amount added is larger than this, the texture is too hard and not preferable, and when the amount is less than this, when the food is formed into a vertical layered structure, the boundary of layers becomes unclear, so that the appearance of the combined food becomes unfavorable. is there.

It is also preferable to use the thickening gelling agent for foods which do not contain the gelling agent having a gelling temperature of 65 to 75 ° C. as a main component of the gelling agent. As the main component of the gelling agent, the gelling agent having a gelation temperature of 65 to 75 ° C. is not contained as the main component, and the addition amount of the gelling agent is 30% by weight of the total addition amount of the gelling agent. %, Preferably less than 10% by weight and most preferably free of the gelling agent.

As the thickening gelling agent, thickening polysaccharides generally used in foods can be widely used. For example, carrageenan, xanthan gum, locust bean gum, guar gum, pectin, agar, deacyl gellan gum, Selected from the group consisting of native gellan gum, gelatin, gum arabic, glucomannan, tara gum, pullulan, tamarind seed polysaccharide, tragacanth gum, karaya gum, alginic acid, sodium alginate, macrohomopsis gum, corn starch, tapioca starch, and dextrin. At least one of the above can be used. Among them, selected from carrageenan, locust bean gum, deacylated gellan gum, agar and gelatin 1
It is preferable to use at least one species as a main component, and more preferably, a combination of carrageenan and locust bean gum (for example, gel-up PI-800 manufactured by San-Ei Gen F.F.I Co., Ltd.), or xanthan gum and locust. It is a combination of bean gum (for example, Gel-up SA-3 manufactured by the same company).

The method for producing the combined food of the present invention includes the following methods. That is, a food mix is prepared separately, that is, each raw material is added to water, and
A mixed solution is prepared by heating and stirring dissolution at 90 ° C. for 5 to 15 minutes, and the gelling temperature of the gelling agent is 65 to 75 ° C. Of a food (hereinafter referred to as food (B)) using a gelling agent having a gelling temperature of 65 to 75 ° C. as a main component of the gelling agent after being filled with a mixed solution of food (A)). It is characterized by being filled with a mix liquid. Preferably, the food (A) mix solution is cooled to 40 to 65 ° C and the food (B) mix solution is adjusted to 75 to 85 ° C before being charged. By adopting this filling method, it is possible to produce combined food products with various variations.

In the case of producing the combined food having the vertical layered form, the food (B) mix is continuously filled. In the production of a food product in which the other food product is spherically dispersed in the one food product, when the mix is filled, a method of intermittently dropping when the food (B) mix is filled Fill with. Other processes, such as a sterilization process, a homogenization process, a cooling process, etc., can be performed by a conventional method.

When preparing the mix of the food (B), the viscosity at the time of filling the container is 300 to 30,000 mPa · s.
If the mix is prepared so that, the boundaries of the food can be more clearly defined.

Furthermore, the food of the present invention may be sweetened by a sweetener. The sweetener used is not particularly limited, and any conventionally known sweetener can be used. For example, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigerooligosaccharide, theanderigosaccharide, soybean Oligosaccharides), trehalose, sugar alcohols (maltitol, erythritol,
Sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. Ingredients are included.

The above-mentioned amount of the sweetener to be used can be appropriately adjusted depending on the type of the sweetener used and the adapted food, but it is converted to the sweetness of sugar to 0.1 to the food.
50 wt%, and more preferably, 3 to 20 wt% can be exemplified.

Further, the combination food of the present invention may contain various dairy ingredients, colorants, and other dairy ingredients, if necessary, as long as it does not affect the effects of the present invention, in addition to the components listed above.
A flavoring agent and a flavor modifier may be included.

Examples of the milk component include milk, skim milk powder, fresh cream, yogurt, whole milk powder, full fat condensed milk, skimmed condensed milk and the like. A desired taste, aroma and color can be uniformly imparted to these. If necessary, vitamins, calcium lactate, calcium gluconate, and other calcium, iron, magnesium, phosphorus, potassium, and other minerals may be added.

According to the present invention, it is possible to provide a combined food product in which the boundaries between layers are clear and the variation in texture due to the difference in layers is imparted.

[0024]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified in the present invention, “%” means “% by weight”, “part” means “part by weight”, and “*” in the text means “manufactured by San-Ei Gen FFI Corporation”. It shall be.

Example 1 Preparation of Matcha Pudding Containing Ancha Rice Cake An anchi rice cake mix and a green tea pudding mix were prepared by a conventional method according to the following rice cake prescription and Matcha pudding recipe.
After filling matcha pudding mix up to 80% of the container at 0 ° C, immediately prepare the rice cake mix at 80 ° C and fill the center of the container until the container is full, then seal and matcha rice cake with rice cake. I made a pudding.

The finished matcha pudding has matcha pudding on the outside, but has a rice cake part from the top to the bottom of the container, and has two layers, a green tea pudding part and an rice cake part in a vertical form. It became a dessert.

Anmochi prescription part sugar 20 red koshian 40 gelling agent 1 (Kelcogel LT-100 *; native gellan gum) fragrance (adzuki flavor NO.72566 *) 0.15 Total to 100 with water

Matcha pudding part prescription part full-fat sweetened condensed milk 3 non-fat dry milk 5 processed starch 1.5 coconut oil 6 matcha 0.5 milk 10 sugar 8 gelling agent 0.8 (gel up PI-800 *; carrageenan, locust bean) Gum combination) Fragrance (Matcha flavor NO.67003 *) 0.15 Fragrance (Matcha enhancer NO.69920 *) 0.13 Total of 100 with water

As a comparative example, the same formulation as in the example except that the addition amount of the gelling agent (gel up MOT *; native gellan gum) in the rice cake recipe was changed to 0.1 part and 3.5 parts, respectively. In the same manner, a green tea pudding containing rice cake was prepared, but in the case of the gelling agent addition amount of 0.1 parts, the boundary between the rice cake portion and the green tea pudding portion was not clear, and the addition amount was 3. In the case of 5 parts, the boundary was clear, but the texture of the rice cake part was too hard, which was not preferable.

Example 2: Mango & Grapefruit
Preparation of jelly-in jelly Prepare the jelly mix by the conventional method according to the following mango part prescription and grapefruit part prescription, respectively.
After filling the mix of grapefruit part to 80% of the container at ℃, fill the mix of mango part at 75 ℃ while intermittently dripping it into a spherical shape to add mango & grapefruit jelly in jelly. Created.

Mango sugar 8 Fructose dextrose liquid sugar 10 Mango puree 5 Gelling agent 1 (Gel-up MOT * native gellan gum) Dye (carotene base NO.80 *) 0.05 Perfume (Mango flavor NO.71066 *) 0 .15 Water total 100

Grapefruit portion sugar 3 Fructose glucose liquid sugar 10 5 times concentrated grapefruit juice 5 Gelling agent 1 (gel up PI-800 *) Trisodium citrate 0.2 Citric acid 0.3 Modified starch 2.0 Flavor (grapefruit Flavor NO.73614 *) 0.1 Dye (Sun Yellow NO.2AU *) 0.01 Total with water 100

[0033]

[Brief description of drawings]

FIG. 1 is a cross-sectional view and a cross-sectional view of a vertically-layered food product.

FIG. 2 is a combination food (jelly in jelly).
It is a cross-sectional view and a cross-sectional view of.

Claims (5)

[Claims] 1. A combination food comprising a combination of two kinds of foods, wherein a gelling agent having a gelation temperature of 65 to 75 ° C. is used as a main component of the gelling agent in either one of the foods. . 2. The combination food product according to claim 1, wherein the gelling agent having a gelation temperature of 65 to 75 ° C. is native gellan gum. 3. The combined food according to claim 1, wherein the two kinds of food are in a vertical layered form. 4. The combined food according to claim 1, wherein one food is dispersed in the other food in a spherical shape. 5. In producing a combined food, after filling with a mix of foods that do not use a gelling agent having a gelling temperature of 65 to 75 ° C. as a main component of the gelling agent,
The method for producing a combined food according to any one of claims 1 to 4, wherein a mixture of foods using a gelling agent having a gelling temperature of 65 to 75 ° C as a main component of the gelling agent is filled.