JP2010220544A - Gel-like food liquefiable by heating - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel-like food that is a gel at ordinary temperature or in the time of refrigeration, but fuses by heating and becomes a beverage. <P>SOLUTION: The gel-like food, that is a gel at ordinary temperature or in the time of refrigeration, but fuses by heating and becomes a beverage, is gelled by using as gelling agents gelatine independently or by using at least one sort selected from the group consisting of a native-type gellan gum, xanthan gum, locust bean gum, and carrageenan together with gelatine as indispensable component. Furthermore, degree of sweetness of the gel-like food is set to 0-10, and also other foods are combined on the gel-like food to make up a multi-structure. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention is a gel at normal temperature and melts into a liquid state when heated in a microwave oven or the like, and preferably is heated and melted by adding a layer different from the gel food to have a multi-structured beverage It relates to a completely new type of food that can be eaten as a beverage.

  Conventionally, hot jelly that is heated and eaten by heating in a microwave oven, and dessert food that is frozen and thawed in a microwave oven are known. For example, as hot jelly to be heated and eaten by microwave heating, Patent Document 1 discloses hot coffee jelly as a microwave cooking food containing curdlan as a gelling agent. Belgian waffles on which fruit sauce with a Brix value of the frozen sauce of 15 to 35% is placed as a frozen dessert food from which a cold sauce and a warm dessert dough are obtained by microwave heating. These products are designed on the assumption that they will be eaten hot without changing their physical properties such as melting the jelly or dessert itself.

  In addition, in Patent Document 3, as a two-layer jelly for heating and eating, a gel composed of carrageenan and xanthan gum is used as an upper layer, and a gel composed of gellan gum, xanthan gum and locust bean gum is used as a lower layer, And when the jelly reaches a suitable temperature for eating, the upper layer gel melts and melts, and the two layers of jelly for heating and drinking are covered so that they are entangled with the undissolved lower layer gel. It has been. The upper layer becomes viscous by heating and becomes a sauce and becomes a dessert covered with the lower jelly. However, the upper sauce is not suitable for drinking, and is not suitable for drinking. It is eaten as a sauce to accompany.

  Furthermore, jelly using gelatin as a gelling agent has been commercialized, and multilayer desserts in which whipped cream or the like is laminated on gelatin jelly are also known. However, these are all mainly eaten with a spoon as a jelly dessert, and when such jelly dessert is melted by heating with a microwave oven, a viscous property is seen after dissolution, It is not suitable for drinking because it gels again at around 50 ° C. or is too sweet for drinking.

  In the first place, the sweetness of a general beverage is about 0 to 10, and the sweetness of a general dessert jelly pudding is about 10 to 20. Therefore, even if the gel made as dessert jelly or pudding is remelted, it is too sweet to drink. That is, there is no known product that circulates for drinking purposes. Furthermore, some canned and chilled-distributed beverages that are commercially available, such as corn potage, have solids in the soup, but are multi-layered beverages with cream on top of the beverage Is not made commercially.

JP-A-2-411 Japanese Patent No. 4130918 Japanese Patent No. 3085900

  The present invention has been developed in view of such circumstances, and is in the form of a gel when distributed at room temperature or in a refrigerated state. When heated in a microwave oven or the like, the gel melts and becomes a liquid, The object is to provide a completely new food that can be drunk as a hot drink without gelation. In beverages in which insoluble powders such as matcha drinks and cocoa drinks are dispersed, there is a problem that powdered green tea and cocoa that are insoluble powders settle over time, but gelation prevents sedimentation over time. There is also an effect. More preferably, it is possible to make another liquid or gel-like layer on the upper part by gelling, and to make a multi-structure. Therefore, when melted after heating, a beverage that can enjoy a multilayered taste in one container The purpose is to provide.

  The inventors of the present invention have been diligently researched to solve the above problems, and are gel-like foods that are gelled at room temperature or refrigerated and become liquid when heated, and are gelling agents. By making gelatin essential, it was found that when heated in a microwave oven etc., the gel melts and becomes liquid, and it can be drunk as a hot drink without re-gelling while it is warm. In addition, by using one or more kinds selected from native gellan gum, xanthan gum, locust bean gum, and carrageenan in combination with gelatin, it is possible to suppress melting of gelatin during storage, distribution, and display of products, and whip. It was found that the cooling time can be shortened because the surface gels quickly when a cream or the like is placed on the upper layer.

  Furthermore, by adjusting the sweetness of the gel food to 0-10, it becomes sweet and easy to drink as a beverage. Furthermore, by making it gel, another liquid or gel-like layer is formed on the top. It became possible. For example, if milk coffee is used as a gel food and whipped cream is placed on the upper layer, a cream-loaded beverage such as Wiener coffee can be easily enjoyed at home by heating in a microwave oven. In addition to whipped cream, it is also possible to mix creamy or sauce-like liquids in the upper layer of the gel food, and by mixing a layer different from the gel food in the upper layer, It became possible to easily enjoy a rich hot drink at home.

That is, this invention has the following aspects;
Item 1. Gel food at room temperature or refrigerated, and is a gel food that melts and becomes liquid when heated. Gelatin is used as a gelling agent alone, or gelatin and native gellan gum, xanthan gum, A gel food characterized by using at least one selected from locust bean gum and carrageenan.
Item 2. Item 2. The gel food according to Item 1, wherein the sweetness is 0 to 10.
Item 3. Item 3. The gel food according to Item 1 or 2, further comprising a multi-structure by blending another food at the top.
Item 4. Item 4. The gel food according to Item 3, wherein the other food is a liquid layer and / or gel layer food.

  The gel food of the present invention is a gel at normal temperature or refrigerated, and when heated in a microwave oven etc., the gel melts and becomes a liquid, and while it is warm, it does not regel and does not occur as a hot drink. There is an advantage that it is a completely new food that can be drunk. Furthermore, since it is possible to make another layer on the upper part by gelling and to have a multi-layer structure, for example, a whipped cream-loaded gelled food containing a whipped cream in the upper layer of the gelled food is a microwave oven. By simply heating, it becomes a creamy beverage like Wiener coffee at home.

It is the photograph at the time of preparation of the whipped cream loading coffee gel-like foodstuff of Example 1. FIG. It is a photograph of hot wiener coffee after heating the whipped cream carrying coffee gel food of Example 1 for 1 minute in a microwave oven.

  The gel food of the present invention is a gel food at room temperature or refrigeration, and is a gel food that melts and becomes liquid when heated, and is characterized by using gelatin as an essential component for the gelling agent. And

  The gel-like food of the present invention is gel-like at a temperature of about 0 to 25 ° C. or at a temperature range of refrigeration, that is, it exhibits a gel-like shape when storing, distributing, and displaying products. Then, by heating with a microwave oven at home, the gel melts into a beverage. The temperature range of a general hot bender is 55 ° C, and it can be drunk as a hot drink without re-gelling between about 50-60 ° C, which can be said that temperature range, and up to about 35 ° C. The fluidity is maintained even when the temperature is lowered. In addition, although the grade of a heating can be suitably adjusted according to a composition etc. of a gel-like foodstuff, the heating for about 60 to 80 second can be illustrated, for example with 100g entering and a 550-watt microwave oven.

  In order to give the above-mentioned physical properties, the gel food of the present invention contains gelatin as an essential component in the gelling agent, and melts and becomes liquid when heated in a microwave oven or the like. Between about 50-60 degreeC which can be said, it can be drunk as a hot drink, without regelling. The blending amount of gelatin is 0.5 to 3.0% by mass, preferably 0.7 to 1.3% by mass, and more preferably 0.8 to 1.1% by mass with respect to the total amount of the gel food. %.

  In the present invention, gelatin is used as a gelling agent alone, or gelatin is an essential component, and at least one selected from native gellan gum, xanthan gum, locust bean gum and carrageenan is used in combination, and these thermoreversible properties are obtained. A combination of gelling agents is used. Gelled food using gelatin alone is melted by heating and maintains fluidity even when the temperature drops to about 35 ° C., and thus can be sufficiently gelled food that becomes a beverage by heating of the present invention. When preparing a gel-like food, there is a problem that it takes time during cooling gelation. By using gelatin in combination with one or more selected from native gellan gum, xanthan gum, locust bean gum and carrageenan, it suppresses the melting of gelatin during storage, distribution and display of products, whip cream, etc. When the material is placed on the upper layer, the surface gels quickly, so that it is possible to shorten the cooling time during preparation of the gel food.

  As a blending amount of the gelling agent, when using native gellan gum, it is 0.002 to 0.15% by mass, preferably 0.01 to 0.08% by mass, and more preferably, based on the total amount of gelled food. Is 0.01 to 0.03% by weight, and when xanthan gum is used, 0.002 to 0.15% by weight, preferably 0.005 to 0.06% by weight, based on the total amount of the gel food. Preferably, 0.01 to 0.04% by mass, when using locust bean gum, 0.002 to 0.30% by mass, preferably 0.01 to 0.10% by mass with respect to the total amount of gelled food. %, More preferably 0.01 to 0.05% by mass, when carrageenan is used, 0.005 to 0.50% by mass, preferably 0.01 to 0.10%, based on the total amount of the gel food. The mass% is more preferably 0.02 to 0.05 mass%.

  As a combination of these gelling agents, gelatin is essential, and one or more selected from native gellan gum, xanthan gum, locust bean gum and carrageenan can be used in appropriate combination. Examples include a combination of gelatin, carrageenan and locust bean gum, a combination of gelatin, carrageenan and native gellan gum, and a combination of gelatin, xanthan gum, locust bean gum and native gellan gum.

  In addition, thickening / gelling agents other than those described above may be used in combination as long as the effects of the present invention are not affected. Other thickening / gelling agents can be used by appropriately selecting from tamarind seed gum, tara gum, karaya gum, guar gum, fur celerane, fermented cellulose, soybean polysaccharide and the like. In the present invention, a heat irreversible gelling agent is not suitable for use. Examples of heat irreversible gelling agents include deacylated gellan gum, sodium alginate, and pectin (when used in combination with calcium).

  Moreover, it is preferable to adjust the sweetness of the gel food of the present invention to 0-10. By adjusting the sugar content to this range, it becomes sweet enough to be heated and drunk as a hot drink, and it becomes easy to drink.

  In addition, the gel-like food of this invention can add various raw materials as needed, and can be prepared in the flavor suitable for various drinks, such as coffee, tea, matcha, cocoa. Above all, it can be suitably flavored for coffee and the like. Other raw materials include high-intensity sweeteners, acidulants, seasonings, pigments, fragrances, fruit juices, cut fruits, sao, puree, preservatives, extracts, pH adjusters, liquors, vitamins, other minerals, etc. Can be optionally added. Moreover, about the preparation method of a gel-like foodstuff, it can prepare by a conventional method except using the above-mentioned gelatinizer.

  Furthermore, in this invention, another foodstuff can be mix | blended with the upper part of a gel-like foodstuff, and it can be set as a multi-structure. Examples of the other foods include liquid, solid, and gel foods, but a liquid layer and / or gel layer food can be preferably blended. By blending a liquid layer and / or a gel layer of food in the upper portion of the gel food, the beverage can be enjoyed with a multi-layered taste in one container when melted after heating. For example, by preparing a multi-structure gel food with whipped cream as an example of a gel layer food on top of the gel food and heating it with a microwave oven etc., the gel melts into a beverage, and whipped cream Melts and spreads as a layer on top of the beverage (see the picture in Figure 2). For example, when the gel-like food is made to have a coffee taste, it becomes possible to easily prepare a wiener coffee by performing microwave heating.

  There is no particular limitation on the food in the liquid layer and / or gel layer to be blended in the upper part in the present invention. For example, creams and sauces can be used for liquid foods. For example, whipped cream or mousse can be used for gel food. In the present invention, various other topping materials such as chocolate chips, marshmallows, nuts, fruits, cinnamon, and cocoa can be placed.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” is from Saneigen F. It means a registered trademark of FUJI Corporation.

[Preparation of gel food]
Among the formulations listed in Table 1 below, granulated sugar and gelling agent were added while stirring water, milk, coffee extract, and 10% sodium hydrogen carbonate solution, and the mixture was heated and stirred for dissolution at 80 ° C. for 10 minutes (pH 6. 8) After adding a fragrance and correcting the evaporated water, the mixture was homogenized with a homogenizer (14700 kPa = 150 kgf / cm ² ) and filled into a container to prepare a gel food (sweetness 6).

注１）ゲルアップ※ＰＩ−２１５１*（カラギナン4.7％、ネイティブ型ジェランガム1.4％、ゼラチン90.9％）

Note 1) Gel Up * PI-2151 * (Carrageenan 4.7%, Native Gellan Gum 1.4%, Gelatin 90.9%)

[Preparation of whipped cream]
Among the stabilizer formulations listed in Table 2 below, a gelling agent and a sweetener were added to water, dissolved by stirring with heating at 80 ° C. for 10 minutes, and then cooled to 40 ° C. to prepare a stabilizer. Moreover, fresh cream and a stabilizer were put in a bowl soaked in ice water, and a whipped cream was prepared with a mixer.

[Preparation of whipped cream coffee]
The whipped cream prepared on the gel food prepared by the above-described method was squeezed to prepare a whipped cream-loaded gel food (photo at 5 ° C. at the time of creation). This whipped cream-loaded gel food was heated in a microwave oven at 550 W for 1 minute to prepare hot wiener coffee (photo after heating Fig. 2).

Among the formulations listed in Table 3 below, while stirring water and milk, add granulated sugar, skim milk powder, green tea and gelling agent, heat and dissolve at 80 ° C for 10 minutes, add fragrance, and correct evaporated water Then, it homogenized (14700kPa = 150kgf / cm < ² >) with the homogenizer. After homogenization, the container was filled and cooled, and then the cream was poured into the upper part to prepare a cream-loaded matcha pudding-like food. This cream-matched matcha pudding was heated in a microwave oven at 550 W for 1 minute to prepare a hot cream matcha milk beverage (sweetness 5).

Note 2) Gel Up * PI-2152 * (gelatin 83.3%, carrageenan 3.4%, xanthan gum 2.0%, native gellan gum 1.3%, locust bean gum 1.3%)

Experimental example 1
Among the formulations listed in Table 4 below, granulated sugar, instant coffee, whole milk powder and the gelling agent listed in Table 5 are added and stirred while heating at 80 ° C. for 10 minutes while adding 10% sodium bicarbonate solution to water and stirring. (PH 6.8). When the container is filled at 60 ° C. and cooled in a refrigerator at 5 ° C. for 30 minutes, the surface state of the gel-like food (* 1 shown in Table 5), and when cooled for 60 minutes (Table 5) * 2) was observed. Moreover, once cooled and gelled, it was re-melted in the range, and the state when the temperature was lowered to 40 ° C. was observed (* 3 shown in Table 5). The results are also shown in Table 5.

Explanation of results in Table 5
* 1: Surface after 30 minutes cooling in a 5 ° C refrigerator after filling at 60 ° C
* 2: Surface after 60 minutes cooling in a 5 ° C refrigerator after 60 ° C filling
Regarding * 1 and * 2, ○ indicates a gelled state, and × indicates a non-gelled state.
* 3: When melted in the range and then cooled to 35 ° C
Regarding * 3, ◯ indicates that the gel remains fluid, and X indicates that the gel is once again.

  Example 1-1 product using gelatin alone as a gelling agent was dissolved in a range and then cooled to 35 ° C., while the gel was still dissolved and can be drunk as a hot drink. After filling at 5 ° C., it did not gel when cooled in a 5 ° C. refrigerator for 60 minutes, and it took about 2 hours to gel. In addition, Example 1-2 product (combined product of gelatin and κ carrageenan), Example 1-3 product (combined product of gelatin and ι carrageenan), Example 1-4 product (combined product of gelatin, xanthan gum and locust bean gum), The product of Example 1-6 (gelatin and carrageenan, native gellan gum combined product) can shorten the gelation time, and has a preferable physical property of having fluidity even when the temperature is lowered to 35 ° C.

Experimental example 2
The gel-like food prepared in Example 1 and a commercially available whipped dessert were dissolved in a microwave oven and tested for possible drinking as a solution. Specifically, each commercial product was heated in a microwave oven of 550 watts for 60 to 100 seconds, heated and melted to 90 ° C., and then the viscosity when cooled to 50 ° C. was measured. Furthermore, the state (gel or solution) when cooled to 35 ° C. was observed. Table 6 shows the results.

  The gel-like food of Example 1 was not gelled even at 50 ° C., and was in a solution state even after being cooled to 35 ° C., and was suitable for drinking. On the other hand, the coffee jelly manufactured by Company C already gelled at 50 ° C. and was not suitable for drinking. In addition, the coffee jelly manufactured by B company showed a tendency to thicken slightly at 50 ° C., and was in a stagnant state. Furthermore, when it was allowed to cool to 35 ° C., coffee jelly manufactured by Company A also gelled, making it unsuitable for drinking. In addition, since all of the comparative example products are prepared on the assumption that they are eaten as desserts, they are too sweet and difficult to drink as beverages.

  It is in the form of a gel when distributed at room temperature or refrigerated, and when heated in a microwave oven etc., the gel melts and becomes liquid and can be drunk as a hot drink without re-gelling or thickening during the warm period. Can provide a completely new food.

Claims (4)

Gel food at room temperature or refrigeration, and is a gel food that melts when heated to become a beverage, and uses gelatin alone as a gelling agent, or gelatin and native gellan gum, xanthan gum, A gel food characterized by using at least one selected from locust bean gum and carrageenan. The gel food according to claim 1, wherein the sweetness is 0-10. Furthermore, the gel-like foodstuff of Claim 1 or 2 which mix | blends another foodstuff with the upper part and makes it a multi-structure. The gel-like food according to claim 3, wherein the other food is a food in a liquid layer and / or a gel-like layer.

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