JP2013051933A - Packaged dessert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packaged dessert which is prevented from a change in pH and a reaction due to a lapse of time and gives a person a soda pop-like feeling when mixed with a spoon and eaten.SOLUTION: In the packaged dessert 1, a container 2 includes a gel-like food 3 which contains an organic acid 4 arranged on the bottom part and a solid oils and fats-containing oily food 5 which laminatedly covers the upper face of the gel-like food 3; and cream 6 which is arranged on the upper part of the solid oils and fats-containing oily food 5 and contains carbonate 7. The gel-like food contains 0.005-3 mass% of the organic acid.

Description

  The present invention relates to a container dessert, and more specifically to a container dessert having a swoosh feeling.

  In desserts, Western confectionery, etc., those with less sweetness and light texture are required due to diversification of tastes.

  As processed foods constituting such desserts, confectionery and the like, butter cream containing shortening, sugars, sodium hydrogen carbonate and an acid agent, which has an effervescence and a refreshing feeling and has a preferable texture is disclosed ( For example, see Patent Document 1).

  In addition, dessert sets that produce a preferable texture by putting processed foods such as jelly and cream in separate containers and mixing them at the time of eating are commercially available.

Japanese Patent No. 3179244

  However, since the butter cream disclosed in Patent Document 1 is produced by mixing and stirring shortening, sugar, sodium hydrogen carbonate, an acidic agent, and the like, the secular change occurs and the time until eating after production is long. There was a problem that the foaming and the refreshing feeling as expected could not be obtained.

  In addition, in the case of a dessert set in which processed foods are put in separate containers, it increases manufacturing costs and takes extra time when eating, but dessert sets containing processed foods in one container are commercially available. Absent.

  Accordingly, the present invention has been made in view of the above problems, and an object thereof is to provide a dessert containing a container in which a change in pH and reaction due to the passage of time can be suppressed and a feeling of swoosh can be tasted by simply mixing with a spoon at the time of eating. And

  Such an object is achieved by the present inventions (1) to (3) below.

  (1) A container, a gelled food containing an organic acid, disposed on the bottom inside the container, a solid fat-containing oily food covering the upper surface of the gelled food in layers, and an upper part of the solid fat-containing oily food A container-containing dessert comprising a carbonate-containing cream disposed on the container.

  Here, “covering in layers” means “covering in layers”.

  With such a configuration, before eating, gel food and cream are separated by solid fat-containing oily food inside the container and do not mix, but if they are mixed with a spoon during eating, gel food The organic acid in the inside reacts with the carbonate in the cream to give a feeling of swoosh.

  (2) The gel food is the dessert in a container according to (1) containing 0.005 to 3% by mass of an organic acid.

  (3) The container-containing dessert according to (1) or (2), wherein the solid fat-containing oily food is chocolate.

  ADVANTAGE OF THE INVENTION According to this invention, the change of pH and reaction with progress of time can be suppressed, and the dessert with a container which can taste a swoosh feeling just by mixing with a spoon at the time of eating can be provided.

It is sectional drawing of the dessert with a container which concerns on embodiment of this invention.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments for carrying out the present invention (hereinafter referred to as embodiments) will be described in detail with reference to the accompanying drawings.

  FIG. 1 is a cross-sectional view showing a dessert in a container according to an embodiment of the present invention. As shown in FIG. 1, a dessert containing a container 1 includes a gel-like food 3 containing an organic acid 4 arranged at the bottom in a container 2, and a solid fat-containing oily food 5 that covers the upper surface of the gel-like food 3 in layers. And a cream 6 containing carbonate 7 disposed on top of the solid fat-containing oily food 5.

  As shown in FIG. 1, the dessert 1 in a container is manufactured in a state where a gel-like food 3 containing an organic acid 4 and a cream 6 containing a carbonate 7 are separated by a solid fat-containing oily food 5. This state is maintained until time.

  When the container 2 is opened at the time of eating and the contents of the container 2 are mixed, the organic acid 4 in the gel-like food 3 and the carbonate 7 in the cream 6 come into contact with each other and react with each other. Give a texture.

(container)
As the container 2, a container formed in a cup shape or a deep dish shape or the like can be used. Examples of the material of the container 2 include polypropylene (PP), polyethylene terephthalate (PET), and water-resistant processed paper.

(Gel food)
The gel-like food 3 is a product solidified into a gel by a gelling agent. The gel food 3 may contain fruits, chestnuts, red beans and the like as ingredients as appropriate. The gel food 3 may be one lump or may be cut. The seasoning ingredient which seasons may be included, for example, fruit juice, saccharides, etc. may be included.

  Specific examples of the gelling agent include gelling agents such as agar, gelatin, carrageenan, or a mixture of xanthan gum and locust bean gum, and gels in the presence of metal ions such as low methoxyl pectin and gellan gum. Examples thereof include gelling agents to be formed, and in the present invention, one or more of these gelling agents can be used in combination. Among the above-mentioned gelling agents, one or two kinds selected from agar, gelatin, and carrageenan can be easily obtained when the dessert is mixed and the gel food 3 and the cream 6 are moderately swished. It is preferable to use the above.

  The blending amount of the gelling agent depends on the type of the gelling agent, but is preferably 0.01 to 5% by mass, more preferably 0.1 to 3% by mass with respect to the gelled food. . When the blending amount is less than or within the above range, it is difficult to obtain a crisp texture, which is not preferable.

(Organic acid)
The organic acid 4 is not particularly limited as long as it is edible, and examples thereof include ascorbic acid, acetic acid, citric acid, malic acid, gluconic acid, lactic acid, and the like, or a mixture thereof. In addition, you may use the citrus fruit juice, vinegar, etc. containing 1 or more types of these organic acids. Among these organic acids, it is preferable to use at least citric acid from the viewpoint of good taste.

  The blending amount of the organic acid 4 is preferably 0.005 to 3% by mass with respect to the gel food 3, more preferably 0.1 to 2% by mass, and further 0.5 to 1.5%. Mass% is particularly preferred. If the blending amount is less than the above range, it is difficult to obtain a crisp texture. If the blending amount is larger than the above range, the acidity becomes strong, which is not preferable.

(Oil food containing solid fat)
The solid oil-and-fat-containing oily food is a food containing solid oil and fat as at least a part of the oil and fat and containing the oil and fat as a continuous phase, and means a paste-like or solid food. Solid fats and oils are defined as fats and oils whose rising melting point measured by the method for measuring the rising melting point of edible vegetable fats and oils described in Japanese Agriculture and Forestry Standard, page 2467, is 10 ° C. or higher. Specific examples of such solid fats include vegetable fats and oils such as palm oil, palm oil and cacao butter; animal fats and oils such as beef tallow and pork fat; processed edible fats and oils such as butter, hardened fats and oils, margarine and shortening . Examples of the solid fat-containing oily food 5 include chocolate, butter cream, cacao butter, and oily food for coating for confectionery, which are generally used for desserts and confectionery. If these are solid, they are grated or sliced and topped, or if pasty, they are applied and used. The fat content of the solid fat-containing oily food is generally preferably 20% by mass or more.

(cream)
The cream is obtained by whipping fresh cream and / or foaming emulsified fats and oils by a conventional method using a whipping machine or the like. The cream 6 may contain sugars or stabilizers that are generally used. Foaming emulsified oils and fats are generally used in dairy products such as edible oils and fats, skim milk powder, and lecithins, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and the like. It is an oil-in-water emulsion that contains an edible emulsifier and the like and is homogenized by a homogenizer such as a high-pressure homogenizer, and may be any one that has foamability equivalent to that of fresh cream. In addition to whipped cream, custard cream or the like can also be used as the cream.

(Carbonate)
Examples of the water-soluble carbonate include sodium bicarbonate and sodium bicarbonate, and examples of the water-insoluble carbonate include eggshell powder containing calcium carbonate and calcium carbonate. The carbonate 7 may be one type or two or more types, and a water-soluble carbonate and a water-insoluble carbonate may be used in combination. It is preferable to use sodium hydrogencarbonate because a squish texture is easily obtained when dessert is mixed. In consideration of the balance of flavor in addition to the crisp texture, eggshell powder is preferably used as the water-insoluble carbonate. The blending amount of the carbonate is preferably 0.01 to 10% by mass and more preferably 0.1 to 5% by mass with respect to the cream. If the blending amount is less than the above range, it is difficult to obtain a crisp texture, which is not preferable. If the blending amount is larger than the above range, the peculiar taste and bitterness peculiar to carbonates become strong, which is not preferable.

(Composition of dessert in a container)
If the amount of the gel food 3 used for the dessert 1 with a container is the amount for one meal, for example, it may be about 30 to 200 g. The amount of the solid fat-containing oily food 5 is preferably 5 to 100 parts by mass, more preferably 5 to 50 parts by mass with respect to 100 parts by mass of the gel food 3. About the quantity of the cream 6, Preferably it is 5-500 mass parts with respect to 100 mass parts gel-like foodstuff, More preferably, it is 10-300 mass parts. If the amount of the solid fat-containing oily food 5 exceeds 100 parts by mass, or the amount of the cream 6 exceeds 500 parts by mass, it is difficult to obtain a crisp texture.

  In the dessert 1 with a container of the present invention, food materials other than the above-described materials can be arbitrarily used according to the dessert menu. For example, fruits, chestnuts, and red beans can be used.

Example 1
A gel-like food 3 was produced according to the formulation shown in Table 1. That is, first, a syrup solution, citric acid and agar were put into a steam-heated double kettle and heated to a product temperature of 95 ° C. with stirring to dissolve the agar, thereby obtaining an agar solution. Next, 85 g of the obtained agar solution is put into a container 2 (made of polypropylene) with a lid, and stored in a refrigerator (atmosphere temperature 5 ° C.) and cooled until the product temperature becomes about 5 ° C., and gelled. A gel-like food 3 containing the container 2 was obtained. Next, 5 g of chocolate was grated as the solid fat-containing oily food 5 and topped in layers so as to cover the entire upper surface of the gel-like food 3 containing the container 2 after cooling. In addition, 10 g of whipped cream with the composition shown in Table 1 prepared by stirring and mixing fresh cream, white sugar, sodium hydrogen carbonate, and eggshell powder with a whipper so as to be placed on top of the chocolate as cream 6 Finally, the container was sealed with a lid to obtain dessert 1 in a container.

(Configuration of Example 1)

(Comparative Example 1)
A dessert in a container 1 having the structure shown in Table 2 was obtained in the same manner as in Example 1 except that the gel food 3 was produced using only syrup solution and agar without using citric acid.

(Configuration of Comparative Example 1)

(Comparative Example 2)
The dessert 1 with the container of the structure shown in Table 3 was obtained like Example 1 except having used conflake instead of chocolate for the solid fat-containing oily food 5.

(Configuration of Comparative Example 2)

(Comparative Example 3)
A whipped cream as the cream 6 was produced without using the carbonate 7 (sodium bicarbonate and eggshell powder) in the same manner as in Example 1 to obtain a dessert 1 in a container having the configuration shown in Table 4. .

(Configuration of Comparative Example 3)

(Example 2)
With the formulation shown in Table 5, the gel food 3 was produced from orange flavor, white sugar, gelatin, carrageenan, malic acid and citric acid as the organic acid 4, and fresh water. Chocolate was used for the solid fat-containing oily food 5. The whipped cream as cream 6 is a foaming emulsified oil (Morinaga Milk Industry Co., Ltd., trade name “Morinaga Cake Whipped”, nonfat milk solid content 4.0 mass%, vegetable fat content 44.0 mass%) , White saccharose, and sodium bicarbonate as carbonate 7 and eggshell powder. Next, the gel-like food 3 is cut into a 3 cm square and a total of 40 g is put in the bottom of the container 2 and hardened, and the top is covered with 10 g of grated chocolate as the solid fat-containing oily food 5, and further on top of the chocolate. 20 g of the above whipped cream was placed as cream 6 to obtain dessert 1 in a container.

(Configuration of Example 2)

(Example 3)
With the formulation shown in Table 6, gel food 3 was produced from melon flavor, sucrose, agar, citric acid as organic acid 4, and fresh water. As the solid fat-containing oily food 5, butter cream prepared by stirring and mixing 60 parts by mass of butter, 5 parts by mass of honey, 25 parts by mass of egg white, and 10 parts by mass of white sucrose by a conventional method was used. The whipped cream as cream 6 is a foaming emulsified oil (Morinaga Milk Industry Co., Ltd., trade name “Morinaga Cake Whipped”, nonfat milk solid content 4.0 mass%, vegetable fat content 44.0 mass%) , White sucrose, eggshell powder, and sodium bicarbonate as carbonate 7. Next, 85 g of the gel food 3 is put in a container and hardened in the same manner as in Example 1, and 10 g of the butter cream is applied onto the gel food 3 as a solid fat-containing oily food 5, and 20 g is applied to the top of the butter cream. The above whipped cream was placed as cream 6 to obtain dessert 1 in a container.

(Configuration of Example 3)

Example 4
A dessert with a container was obtained in the same manner as in Example 3 except that the whipped cream was changed to custard cream. With the formulation shown in Table 7, the gel food 3 was produced from melon flavor, sucrose, agar, citric acid as the organic acid 4, and fresh water. As the solid fat-containing oily food 5, butter cream prepared by stirring and mixing 60 parts by mass of butter, 5 parts by mass of honey, 25 parts by mass of egg white, and 10 parts by mass of white sucrose by a conventional method was used. 85 g of the gel food 3 is put into a container and hardened in the same manner as in Example 1, and 10 g of the butter cream is applied onto the gel food 3 as a solid fat-containing oily food 5. As a substitute for whipped cream, 20 g of custard cream (mixed 15 parts by weight of egg, 10 parts by weight of sugar and 5 parts by weight of flour, mixed with 68 parts by weight of milk, mixed with heating and stirring, And 1 part by weight of eggshell powder and 1 part by weight of sodium hydrogen carbonate were mixed) to obtain dessert 1 in a container.

(Configuration of Example 4)

(Evaluation of dessert in a container)
After storing the container dessert 1 obtained in Examples 1 to 4 and Comparative Examples 1 to 3 in a refrigerator at 10 ° C. for 24 hours, the whole was stirred with a spoon and sampled, and the following A, B, C, D Evaluation was performed in four stages.
A A squish texture is strongly felt, which is very preferable.
B A squish texture is felt, which is preferable.
C The squish texture is weak and undesirable.
D It is not preferable because the texture is not felt.

  Table 8 shows the evaluation results of the dessert 1 in a container obtained in Example 1 and Comparative Examples 1 to 3.

(Evaluation results)

  In the container dessert 1 obtained in Example 1, a very favorable result was obtained, but Comparative Example 1 in which no organic acid was contained in the gel food 3 and Comparative Example 2 in which conflake was used for the solid fat-containing oily food 5 And the dessert 1 with a container obtained by the comparative example 3 which does not contain carbonate in a whipped cream showed all the unpreferable result.

  For the dessert 1 in a container obtained in Examples 2 to 4, very preferable results similar to those in Example 1 were obtained. In Example 4 in which custard cream was used as cream 6, a swooshing texture was felt slightly weaker than in Example 3 in which whipped cream was used, but this was preferred because it was a problem-free range.

(Test example)
Table 9 shows the evaluation results of the desserts 1 in the containers of Test Examples 1 to 3 obtained by changing the blending amount of citric acid as the organic acid 4 in the gel food 3 on the basis of Example 1. is there.

(Test example evaluation results)

  A very preferable result was obtained when the amount of citric acid in the gel food 3 was 0.6 and 1.2% by mass in the configuration of Example 1 base.

  From the embodiment of the present invention, a container-containing dessert in a state where a gel-like food containing an organic acid arranged at the bottom of a container and a cream containing a carbonate arranged at the top of the container are separated by a solid fat-containing oily food It was clarified that a fresh swoosh feeling can be obtained by opening the lid of the container at the time of eating and mixing the contents to react the organic acid and carbonate.

  As mentioned above, although this invention was demonstrated using embodiment, it cannot be overemphasized that the technical scope of this invention is not limited to the range as described in the said embodiment. It will be apparent to those skilled in the art that various modifications or improvements can be added to the above embodiment. Further, it is apparent from the description of the scope of claims that embodiments with such changes or improvements can also be included in the technical scope of the present invention.

DESCRIPTION OF SYMBOLS 1 Dessert in a container 2 Container 3 Gel-like food 4 Organic acid 5 Oil-containing food containing solid fat 6 Cream 7 Carbonate

Claims (3)

A container,
Gel food containing an organic acid, disposed at the bottom inside the container,
A solid fat-containing oily food that covers the upper surface of the gel food in layers, and
A cream containing carbonate, disposed on top of the solid fat-containing oily food,
A dessert in a container characterized by comprising   The container-like dessert according to claim 1, wherein the gel food contains 0.005 to 3 mass% of the organic acid. The dessert in a container according to claim 1 or 2, wherein the solid fat-containing oily food is chocolate.

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