JP2004313123A - Dairy component-containing layered gel food applicable to normal-temperature distribution, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dairy component-containing layered gel food applicable to normal-temperature distribution, whose content constituent can be uniformly maintained without causing roughness or coagulation on protein even when subjecting the food to severe heat sterilization such as retort sterilization, and whose layers are clearly separated from each other. <P>SOLUTION: The dairy component-containing layered gel food applicable to normal-temperature distribution is formed through charging dairy component-containing gel food in layers and being solidified, and each layer contains 0.2-4 wt.% of a microcrystalline cellulose-containing composition. The food contains 0.005-0.5 wt.% of native gellan gum. The food is produced by simultaneously charging each layer with gel, and comprises the microcrystalline cellulose-containing composition and preferably the native gellan gum. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００３８】
表１中、微結晶セルロース製剤として、バインダーとしてキサンタンガム約３％、カルボキシメチルセルロースを約５％含む粒子径３〜４μｍの微結晶セルロース製剤を使用した。また、表１中のゲル化剤の配合について、ゲル化剤１：ローカストビーンガム５０％、寒天２５％、ペクチン２０％を含有、ゲル化剤２：グァーガム４５％、ローカストビーンガム２５％、脱アシル型ジェランガム１５％、キサンタンガム１０％含有するゲル化剤を使用した。
【００３９】
【表２】

【００４０】
表２より、実施例１−ａ〜１−ｃの微結晶セルロース製剤を含有した場合、ミックスの温度が４０〜４５℃で充填可能であり、充填時の作業性も良く、更にレトルト殺菌後の層の状態も良好であった。また、実施例１−ｂ〜１−ｃの微結晶セルロース製剤に加えて、ネイティブ型ジェランガムを併用した場合、４０〜６５℃で充填可能となり、更に作業性が向上し、更にレトルト殺菌後の層の状態も良好であり、２層間が更に明瞭となり良好なレトルト２層プリンとなった。
【００４１】
それに対し、比較例１の微結晶セルロース製剤及びネイティブ型ジェランガムを含有しない場合は、２層充填できず、レトルト殺菌後もタンパク凝集・分離が起こった。また、比較例２の微結晶セルロース製剤は含まず、ネイティブ型ジェランガムを含む場合は、充填時２層にはなるものの、レトルト殺菌後にタンパク凝集・分離が起こった。
【００４２】
実施例２：レトルト横二層プリン（イチゴチョコ味）の調製
下記表３に掲げる処方のうち、水とヤシ油の中に撹拌機で撹拌しながらゲル化剤、ココア末及び乳化剤の粉体混合物を添加し、８０℃１０分間攪拌溶解後、香料を添加し全量補正したミックスを４０〜４５℃に冷却してから、容器にチョコ部を充填し、直ちにチョコ部と同量のイチゴ部を充填した後、１２１℃２０分間レトルト殺菌し、図２に示す、横二層のレトルト横二層プリン（イチゴチョコ味）を調製した。
【００４３】
【表３】

【００４４】
実施例３：レトルトゴマ市松模様プリン
表４に記載の処方のうち、白部、黒部それぞれ、水とヤシ油、全脂加糖練乳の中に、攪拌機で攪拌しながら、砂糖、脱脂粉乳、ゲル化剤、ネイティブ型ジェランガムの粉体混合物を添加し、８０℃１０分間攪拌溶解し、ねりごま、香料を添加して、全量補正を行い、均質機（９８００ｋＰａ＝１００ｋｇ／ｃｍ^２）に通して、白部ミックス、黒部ミックスをそれぞれ調製した。このミックスを６０〜５５℃まで冷却した後、市松模様となるように４層に同時に充填した。その後シールして密封し、１２１℃２０分間レトルト殺菌を行い、８℃水槽にて２時間冷却してから一晩冷蔵庫で静置して、図３に示す、黒白市松模様の４層となったレトルトゴマ市松模様プリンを調製した。
【００４５】
【表４】

【００４６】
【図面の簡単な説明】
【図１】図１は、実施例１に示す縦型２層プリンの斜視図である。
【図２】図２は、実施例２に示す横型２層プリンの斜視図である。
【図３】図３は、実施例３に示すゴマ市松模様プリンの斜視図である。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a layered milk component-containing gel food that can be distributed at room temperature and is formed by laminating a large number of milk component-containing gel foods such as pudding and mousse having different colors and flavors. In detail, it can be easily prepared, it also retains freshness, etc., taste is remarkably improved, and even if severe heat sterilization such as retort sterilization is performed, protein becomes rough or aggregates. The present invention relates to a layered dairy component-containing gel food that can be distributed at room temperature and that can maintain the content components homogeneously without fraying and has clear boundaries between layers.
[0002]
[Prior art]
Conventionally, various methods for industrially producing a multilayer dessert in an advantageous manner have been studied, and a method of continuously filling two layers has been widely studied. Above all, for desserts filled in a vertical layer, a method using native gellan gum has been studied. For example, a pudding portion containing a milk material and containing 0.1% by weight of native gellan gum is prepared, and when each portion has cooled down to 65 ° C., a vertical three-color pudding (where each portion is simultaneously filled in an equal amount in a container). Patent Document 1) is described.
[0003]
However, gel foods containing these milk ingredients are generally distributed in a chilled manner, and when a layered gel food is produced by the above-described method and subjected to severe heat sterilization such as retort sterilization, the layers become clear. On the contrary, there is a problem that agglomeration or precipitation of the protein occurs and the gel is roughened. This "rough" means that the homogeneity of the ingredients is impaired due to aggregation of milk-derived proteins and the like and the homogeneity is impaired. It has a rough texture as if the components were aggregated, turbid, or suspended. Further, there is a problem that the tongue feel is poor and the taste becomes non-uniform due to sedimentation of agglomerated components, and as a result, the commercial value is significantly impaired.
[0004]
In addition, in some cases, gel foods that do not roughen the gel even in retort sterilization have been studied, and methods of increasing the viscosity of the mix are known, but it is difficult to fill in layers, and the resulting gel food is There was a problem that the texture became paste-like and did not have a smooth texture like pudding or mousse.
[0005]
[Patent Document 1] Japanese Patent Application Laid-Open No. Hei 10-136914
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and is a gel food filled and solidified in a layered form, even when subjected to severe heat sterilization such as retort sterilization, the gel is roughened, protein aggregation and It is an object of the present invention to provide a layered milk component-containing gel food that can be distributed at room temperature, in which content components are kept homogeneous without any precipitation and the boundaries between layers are clear.
[0007]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and by containing 0.2 to 4% by weight of a composition containing microcrystalline cellulose, severe heat sterilization such as retort sterilization can be performed. Even if it is carried out, the gel will not be roughened, and the protein will not aggregate or precipitate, and the ingredients will be kept homogeneous and the boundary between each layer will be clear. It turns out. Furthermore, by using 0.005 to 0.5% by weight of native gellan gum in addition to the composition containing microcrystalline cellulose, workability is improved, and even if each layer is simultaneously filled, more layers between each layer can be obtained. It turns out that the boundaries can be clarified.
[0008]
That is, the present invention is a layered milk component-containing gel food that can be distributed at room temperature as described below:
Item 1. A layered milk component-containing gel food that can be flowed at room temperature, characterized in that it contains 0.2 to 4% by weight of a composition containing microcrystalline cellulose in each layer. .
Item 2. Item 4. The layered milk component-containing gel food that can be distributed at room temperature according to Item 1, further comprising 0.005 to 0.5% by weight of native gellan gum.
Item 3. The method for producing a layered dairy component-containing gel food product which is produced by simultaneously filling each layer in the method for producing a layered dairy component-containing gel food product according to item 1 or 2, wherein: Production method.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The layered dairy component-containing gel food product that can be distributed at room temperature in the present invention is characterized by containing 0.2 to 4% by weight of a composition containing microcrystalline cellulose, which is filled and solidified in a layered form.
[0010]
The layered dairy component-containing gel food in the present invention is a food in which a dairy component-containing gel food is arranged in a layered form, and as long as it can be filled at the same time, a large number of two-layer, three-layer, four-layer, etc. It can be layered and can be horizontal or vertical.
[0011]
The dairy ingredient-containing gel food of the present invention is a dairy ingredient or other ingredient contained as a raw material, which is solidified based on the action of a gelling agent and the protein in the raw material. An object, more preferably, a fine and smooth smooth tongue / texture is required. Examples of the gel food include, for example, pudding, pudding shake, pudding drink jelly, drink jelly, mousse, bavarois, milk pudding, apricot tofu, foods for people with dysphagia, etc. There is no particular limitation as long as the product is suitable.
[0012]
Among these foods, the same or different gel foods can be combined. For example, pudding can be combined, or mousse or sticky food can be placed on the pudding. In addition, the same kind of food can be imparted with a variety of flavors and pigments to make it look like a combination of a plurality of foods, for example, a two-color pudding can be provided.
[0013]
The room-temperature-distributable layered dairy-containing gel food of the present invention is generally, for example, filled and sealed in cans, bottles, paper packs, plastic bottles, laminate packs, cheer packs, etc., and distributed and sold in a sealed state. It can be easily taken. In order to obtain a food that can be distributed at room temperature, retort sterilization in which heating is performed at 100 to 150 ° C. for about 10 to 60 minutes, UHT sterilization, and HTST sterilization can be mentioned, but retort sterilization is preferred. Despite severe sterilization such as retort sterilization, the gel is not roughened, the protein is not aggregated, the contents are kept homogeneous without sedimentation, and the boundaries between each layer are clear, layered It becomes a gel food.
[0014]
The present invention contains 0.2 to 4% by weight, preferably 0.9 to 1.5% by weight, of a composition containing microcrystalline cellulose in a milk component-containing gel food. The composition containing microcrystalline cellulose is a composition containing crystalline cellulose having an average particle size of 40 μm or less, more preferably 20 μm or less, and still more preferably 10 μm or less. As a composition containing microcrystalline cellulose, a composition containing 100% by weight of microcrystalline cellulose may be used, but as a binder, a thickening polysaccharide such as xanthan gum, karaya gum, carrageenan, and CMC-Na is added. It is preferable to use those formulated by grinding with a mechanical shear and drying if necessary. When the microcrystalline cellulose is blended with the composition in an amount of 5 to 100% by weight and is formulated, the formulation is performed using a binder as the remainder.
[0015]
The composition containing microcrystalline cellulose (microcrystalline cellulose preparation) used in the present invention can be obtained commercially, for example, CEOLUS SC-N43, CEOLUS SC-700, CEOLUS SC-900 manufactured by Asahi Kasei Corporation. , Avicel RC-N30, Avicel RC-591, Avicel RC-N81, Avicel CL-611.
[0016]
Furthermore, when the native type gellan gum is contained in the dairy ingredient-containing gel food in an amount of 0.005 to 0.5% by weight, preferably 0.01 to 0.2% by weight, even if each layer is simultaneously filled, the boundary between the layers is not changed. It becomes a clear and layered gel food that can be distributed at room temperature.
[0017]
Native gellan gum is produced using a non-pathogenic microorganism Pseudomonas elodea isolated from the surface of aquatic plants. There are two types of gellan gum, the native type and the deacylated type. The deacylated type has a structure of 1-3-linked glucose, 1-4-linked glucuronic acid, 1-4-linked glucose and 1-linked glucose. -4 is a straight-chain high-molecular polysaccharide having four sugar units of rhamnose as constituent units, and the native type is a deacylated 1-3-linked glucose residue with one glyceryl group per structure. Residues and acetyl groups are combined with an average of 残 基 residues. The gelling agent containing native gellan gum as a main component can be obtained commercially, and examples thereof include Kelcogel LT100 and Gel-up [TM] MOT manufactured by Saneigen FFI Co., Ltd. .
[0018]
The milk raw material used in the present invention includes milk, fresh cream, whole fat milk powder, skim milk powder, whole fat sweetened condensed milk, skim condensed milk, yogurt (fermented milk), powdered fermented milk, soy milk, and the like. These may be included alone or in combination of two or more. Further, when skim milk is contained, it may contain oil components such as butter, fresh cream, coconut oil, palm oil and the like. The amount of the milk raw material contained in the milk component-containing gel food is not particularly limited, but is usually 0.1 to 30% by weight, preferably 0.3 to 15% by weight of the non-fat milk solid based on the gel food. %, More preferably in the range of 0.5 to 8% by weight. In the case of pudding, the content is particularly preferably in the range of 3 to 8% by weight.
[0019]
Furthermore, in the milk component-containing gel food of the present invention, a gelling agent is used for solidifying in addition to the above-mentioned raw materials. The gelling agent to be used is one that is usually used in foods, and has a so-called gelling effect of changing foods from a liquid state to a solid state by using one kind or a combination of two or more kinds, or a gel. What is necessary is just to improve the texture of one's own. For example, deacylated gellan gum, agar, carrageenan, xanthan gum, furceleran, alginic acid, alginate, pectin, gelatin, locust bean gum, guar gum, gum arabic, pullulan, tara gum, glucomannan, tamarind seed polysaccharide, psyllium seed gum, macro One or more selected from homopsis gum and the like can be mentioned. Preferably, it is one or more selected from deacylated gellan gum, carrageenan, xanthan gum, locust bean gum and guar gum. A gelling agent formulation containing the component is commercially available. For example, gel-up [TM] PI, gel-up [TM] PI-C, and gel-up manufactured by Saneigen FFI Co., Ltd. [Trademark] PI-H and the like.
[0020]
Further, starches such as corn starch and tapioca starch, carboxymethyl cellulose and the like may be added. By adding such a gelling agent or starch in such an amount as to give a viscosity that does not affect the physical properties of the gel, the gelling agent and the starch have an auxiliary effect on the protein stabilizing effect in milk. Further, salts such as calcium lactate and potassium chloride may be added for the purpose of assisting the gelling mechanism of the gelling agent.
[0021]
The addition amount of the gelling agent contained in the dairy component-containing gel food is variously selected depending on the type of the gelling agent used, the type of the product, etc., and cannot be uniquely determined. As an example, in the case of pudding, 0.05 to 4% by weight, preferably 0.1 to 2% by weight, more preferably 0.2 to 1.5% by weight, based on the final food of pudding. Ranges are illustrated.
[0022]
Note that a composition containing microcrystalline cellulose, native gellan gum and a gelling agent may be used. Such preparations are also commercially available, and include, for example, Gel-up [TM] PI-970 and Gel-up [TM] PI-988 manufactured by Saneigen FFI Co., Ltd. .
[0023]
Next, the method for producing a milk component-containing layered gel food that can be distributed at room temperature according to the present invention will be described in detail. About the method for producing a milk component-containing layered gel food that can be flowed at room temperature of the present invention, two layers horizontally, three layers are stacked, and when manufactured in a horizontally multilayered structure, the raw materials are used, and sterilization conditions at room temperature flow are used. Except for heat sterilization, it can be produced in the usual manner. For example, at the time of filling, a method of continuously filling the mixed solution in order from the lower layer to the upper layer, that is, separately preparing the mixed solution of each layer, that is, a milk material in water, a composition containing microcrystalline cellulose, gelation, Add the raw materials of each layer consisting of the ingredients and other raw materials, prepare a mixed solution by heating and stirring and dissolving at 75 to 90 ° C for 5 to 15 minutes, and set the filling temperature of each layer to 40 to 90 ° C. This is a method in which a mixed solution is continuously filled in a container in the order of the upper layer, and then heat sterilization is performed under the sterilization conditions for enabling the above-mentioned normal temperature distribution. Other steps, for example, the homogenization step, the cooling step, etc. can be carried out using a conventional method, but even under severe sterilization conditions for making the product that can be distributed at room temperature, the gel is not roughened, Is kept homogeneous and the boundary between each layer is clear, and a layered milk component-containing gel food that can be distributed at room temperature is obtained. It is not particularly necessary to provide a brix (sugar content) difference in each layer. However, in the case where a brix difference is provided, it is preferable to fill the brix in a higher order first.
[0024]
Next, when producing a vertical dairy component-containing layered gel food, it is performed to simultaneously fill the mix of each layer, in the present invention, the dairy component-containing food mix of each layer is 40 ° C or more, It is preferable to adjust the temperature to more preferably 40 to 90 ° C., and still more preferably to 50 to 70 ° C., and to manufacture by simultaneously filling each layer. If the temperature is lower than this, the mix will gel and the filling will not be possible, and if the temperature is higher than this, the viscosity of the mix will often be low, and each mix will mix at the time of filling . By performing simultaneous filling in the temperature range, the layers are hardly mixed with each other, and can be filled into a clear vertical layer. In addition, by adding native gellan gum to each mix in the amount listed above, the mix is given a sufficient viscosity even at a relatively high temperature, and the mix can be filled in a clear layer without mixing even at the same time. Become.
[0025]
The viscosity of the mix at the time of filling is adjusted to be 150 to 500 mPa · s, more preferably 200 to 400 mPa · s, whereby the workability is still good.
[0026]
If the above conditions are satisfied, the Brix difference and the viscosity difference, which are conditions generally required for producing a layered gel food, can be arbitrarily set. That is, the Brix difference and the viscosity difference of each layer may be equal or may be different.
[0027]
Except for the method described above, a method of manufacturing by simultaneously filling each layer can be manufactured by a conventional method. That is, the mix of each layer is separately prepared, that is, the raw material of each layer consisting of milk raw material, a composition containing microcrystalline cellulose, a gelling agent and other raw materials in water is added to water at 75 to 90 ° C. for 5 to 5 minutes. A mixture is prepared by heating and stirring and dissolving for 15 minutes, and each layer is simultaneously filled in the container at the above-mentioned mix viscosity and filling temperature, and then subjected to heat sterilization under the above-mentioned sterilizing conditions for enabling normal temperature distribution. Other steps, for example, a homogenization step, a cooling step, and the like can be performed using a conventional method. By manufacturing in such a manner, even if sterilization is performed under severe sterilization conditions for the above-mentioned product which can be distributed at room temperature, the gel is not roughened, the content components are uniformly maintained, and the boundary between the respective layers is maintained. This is a vertical layered milk component-containing gel food that is clear and can be distributed at room temperature.
[0028]
Further, the dairy component-containing layered gel food that can be distributed at room temperature of the present invention, as long as it does not affect the effects of the present invention other than the above-listed components, if necessary, various sugars in the food, Sweeteners can be included.
[0029]
Examples of sugars include sugar, glucose, fructose, isomerized sugar, starch syrup, reduced starch syrup, dextrin, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), polydextrose, oligosaccharide (isomaltooligosaccharide, Carbohydrates such as reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, xylo-oligosaccharides, gentio-oligosaccharides, nigerooligosaccharides, theanderoligosaccharides, soybean oligosaccharides, etc.), trehalose, etc., fruit juices, honey, sugar-containing sugar cane (coupling sugar) etc. Selected from materials. As the sweetener, a high-sweetness sweetener selected from sucralose, aspartame, acesulfame potassium, stevia, neotame, alitame, thaumatin, licorice extract (glycyrrhizin), saccharin, saccharin sodium and the like can also be used.
[0030]
The blending ratio of the sweetener is not particularly limited, and it is preferable that the sweetener is 1% of sugar in terms of sugar sweetness and is blended such that the sweetness is 3 to 30 degrees, preferably 5 to 20 degrees. More preferably, it is better to blend so as to be 8 to 15 degrees.
[0031]
Furthermore, the layered milk component-containing gel food that can be distributed at room temperature of the present invention can contain various colorants, flavors, flavor modifiers, and the like, whereby the desired color, aroma, and taste of the target composition can be obtained. Can be uniformly provided. In addition, if necessary, it may contain an extract component such as tea or coffee, a powder component such as cocoa or matcha, a fruit juice such as strawberry or orange, or may artificially contain calcium such as calcium lactate or calcium gluconate. May be added to enhance the amount of calcium. Further, emulsifiers, antioxidants, preservatives, vitamins, minerals other than calcium such as iron, magnesium, phosphorus and potassium may be added.
[0032]
According to the present invention, even when subjected to severe heat sterilization such as retort sterilization, the protein is roughened, the content components can be kept homogeneously without being aggregated, and the layered milk components which can be distributed at room temperature with each layer being clear. It can be used as a gel food containing gel. Furthermore, in the method for producing a layered milk component-containing gel food produced by simultaneously filling each layer, the present invention can produce a layered milk component-containing gel food in which the boundaries between the layers become clear.
[0033]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”. The asterisk “*” in the text indicates that the product is manufactured by Saneigen FFI Co., Ltd., and the symbol “*” in the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd.
[0034]
Example 1: Preparation of a vertical two-layer pudding A vertical two-layer pudding is prepared for the purpose of preparing the vertical two-layer pudding shown in FIG. Among the formulations listed in Table 1 below, add sugar, microcrystalline cellulose preparation, native gellan gum, and a gelling agent to water, dissolve by heating and stirring at 80 ° C for 10 minutes, and add perfume and pigment as necessary. Then, the total amount was corrected, and a mixed solution of each layer of the pudding portion A and the pudding portion B was prepared.
[0035]
The mixed solution of each layer was cooled while being stirred at 70 ° C., 65 ° C., 60 ° C., 55 ° C., 50 ° C., 45 ° C., 40 ° C., and 30 ° C., and the mixed solution of each layer was slowly slowly poured from the end of the container. And filling with a sink. Thereafter, the container was sealed and sealed, subjected to retort sterilization at 121 ° C. for 20 minutes, cooled in a water bath at 8 ° C. for 2 hours, and left standing in a refrigerator overnight to prepare a vertical two-layer pudding.
[0036]
As Comparative Examples, those without the microcrystalline cellulose preparation and native gellan gum (Comparative Example 1) and those without the microcrystalline cellulose preparation but with native gellan gum (Comparative Example 2) were prepared in the same manner as in the Examples. Created. The workability during filling when the filling temperature of the mixed liquid was adjusted to each temperature, the state of the layer after retort sterilization, and the texture were evaluated. Table 2 shows the evaluation results.
[0037]
[Table 1]

[0038]
In Table 1, as a microcrystalline cellulose preparation, a microcrystalline cellulose preparation containing about 3% of xanthan gum as a binder and about 5% of carboxymethylcellulose and having a particle diameter of 3 to 4 μm was used. Further, regarding the formulation of the gelling agent in Table 1, the gelling agent 1 contains locust bean gum 50%, agar 25%, and pectin 20%, and the gelling agent 2: guar gum 45%, locust bean gum 25%, A gelling agent containing 15% of acyl type gellan gum and 10% of xanthan gum was used.
[0039]
[Table 2]

[0040]
From Table 2, when containing the microcrystalline cellulose preparations of Examples 1-a to 1-c, the temperature of the mix can be filled at 40 to 45 ° C., the workability at the time of filling is good, and further after the retort sterilization. The state of the layer was also good. In addition, in addition to the microcrystalline cellulose preparations of Examples 1-b to 1-c, when native type gellan gum is used in combination, filling can be performed at 40 to 65 ° C, workability is further improved, and the layer after retort sterilization is further improved. Was good, the two layers became clearer, and a good retort two-layer pudding was obtained.
[0041]
On the other hand, when the microcrystalline cellulose preparation of Comparative Example 1 and the native gellan gum were not contained, two layers could not be filled, and protein aggregation and separation occurred even after retort sterilization. Also, when the microcrystalline cellulose preparation of Comparative Example 2 was not included, but native gellan gum was included, two layers were formed at the time of filling, but protein aggregation and separation occurred after retort sterilization.
[0042]
Example 2: Preparation of retort horizontal double layer pudding (strawberry chocolate taste) Among the formulations listed in Table 3 below, a gelling agent, cocoa powder and an emulsifier in water and coconut oil while stirring with a stirrer. After mixing at 80 ° C. for 10 minutes and stirring and dissolving, the flavor-added mix was cooled to 40-45 ° C., and the chocolate was filled in a container. After filling the strawberry part, the mixture was sterilized by retort at 121 ° C. for 20 minutes to prepare a two-layer horizontal retort pudding (strawberry chocolate taste) shown in FIG.
[0043]
[Table 3]

[0044]
Example 3: Retort sesame checkered pudding Of the formulations described in Table 4, sugar and defatted white water and black water, respectively, in water, coconut oil, and fully fat-sweetened condensed milk while stirring with a stirrer. A powder mixture of powdered milk, a gelling agent, and native gellan gum is added, and the mixture is stirred and dissolved at 80 ° C. for 10 minutes, and the whole amount of the mixture is added by adding a roasted sesame and a fragrance, and the mixture is adjusted to a homogenizer (9800 kPa = 100 kg / cm ² ). Then, a white part mix and a black part mix were respectively prepared. After cooling this mix to 60-55 [deg.] C, it was simultaneously filled into four layers so as to form a checkered pattern. Thereafter, the container was sealed and sealed, and subjected to retort sterilization at 121 ° C. for 20 minutes, cooled in a water bath at 8 ° C. for 2 hours, and allowed to stand still in a refrigerator overnight to form four layers of a black-and-white checkered pattern shown in FIG. Retort sesame checkered pudding was prepared.
[0045]
[Table 4]

[0046]
[Brief description of the drawings]
FIG. 1 is a perspective view of a vertical two-layer pudding shown in a first embodiment.
FIG. 2 is a perspective view of a horizontal two-layer pudding according to a second embodiment.
FIG. 3 is a perspective view of a sesame checkered pudding according to a third embodiment.

Claims (3)

A layered milk component-containing gel food that can be flowed at room temperature, characterized in that it contains 0.2 to 4% by weight of a composition containing microcrystalline cellulose in each layer. . The layered milk component-containing gel food product that can be distributed at room temperature according to claim 1, further comprising 0.005 to 0.5% by weight of native gellan gum. The method for producing a layered dairy component-containing gel food produced by simultaneously filling each layer, wherein the production is carried out by simultaneously filling each layer. Manufacturing method.

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