JP2014090667A - New multi-layer food product and manufacturing method thereof - Google Patents
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Abstract
Description
本発明は内包部を有し、かつ複数の層からなる新規な多層食品およびその製造方法に関する。 The present invention relates to a novel multi-layer food having an inner packaging part and composed of a plurality of layers, and a method for producing the same.
従来、複数の層からなる食品の製造方法については様々な方法が提案されており、これらの製造技術を用いてゲル化性溶液や流動食品を複数層充填した多層デザートが上市されている。このような多層デザートは、1つのデザートで数種類の色彩、風味または食感を楽しむことができ、近年人気が高まっている。 Conventionally, various methods have been proposed for producing foods composed of a plurality of layers, and multilayer desserts in which a plurality of gelling solutions and fluid foods are filled using these production techniques have been put on the market. Such multi-layer desserts can enjoy several kinds of colors, flavors and textures in one dessert, and have become popular in recent years.
複数の層からなる食品やその製造方法としては、例えば、カルシウム反応性ゲル状溶液の中に、カルシウム塩を含有した層を取り込んだゲル状食品(特許文献1)や、少なくとも３層からなる容器入り多層食品を製造する際に、第２層の原料として、ペクチンを含み、かつ酸性である原料を用い、第１層及び／又は第３層の原料として、カルシウムを含む原料を用い、前記第２層の原料を、第１層の上に積層した後、直ちに、前記第３層の原料を、第２層の上に積層する多層食品およびその製造方法(特許文献2)、下層を充填後、上層部分を脈流させながら充填することで、冷却工程等の大規模な設備を用いることなく、配合上の制約を極力抑えたうえで、工業的かつ効率的に多層化できる製造方法（特許文献３）等が開示されている。また、外層部の内方に内層部を有するゲル状食品を製造する方法（特許文献４）も開示されている。 Examples of the food comprising a plurality of layers and a method for producing the same include, for example, a gel-like food (Patent Document 1) in which a layer containing a calcium salt is incorporated in a calcium-reactive gel-like solution, or a container comprising at least three layers When producing multi-layered foods containing, using a raw material that contains pectin and is acidic as a raw material for the second layer, and a raw material that contains calcium as a raw material for the first layer and / or the third layer, After laminating two layers of raw material on the first layer, immediately after the third layer of raw material is laminated on the second layer, a multi-layer food and manufacturing method thereof (Patent Document 2), after filling the lower layer By filling the upper layer while pulsating, a manufacturing method that can be industrially and efficiently multi-layered (patented) without restricting compounding restrictions without using large-scale equipment such as a cooling process Document 3) and the like are disclosed. Moreover, the method (patent document 4) which manufactures the gel-like foodstuff which has an inner layer part inside the outer layer part is also disclosed.
しかしながら、特許文献1および特許文献2の製造方法では、ひとつの層を成すゲル化物又は流動食品に対し、他の層を成すゲル化物又は流動食品が積層構造をとる、あるいは、ひとつの層を成すゲル化物又は流動食品に対し、他の層を成すゲル化物又は流動食品が取り込まれた構造をとる形状であり、このような形状を構成するために、カルシウムなどの金属塩およびそれと反応するためのゲル化剤が必要となる。すなわち、特殊な原材料を配合することになるため、風味が悪くなるといった課題がある。
また、特許文献3の製造方法は、工業的かつ効率的に多層食品を調製できる技術であるが、対象となる食品は、2層以上の積層に限られている。すなわち、2層目以降に充填される層は容器壁面と接する形態をもつような、積層に関するものであり、容器壁面と接しない形態をもつような、内包された形状に関するものではなかった。
特許文献4の製造方法によれば、外層部の内方に内層部を有するゲル状食品を得ることが出来るが、この方法によって得られるゲル状食品は、外層部が1層のみであり、複数層の内方に内包部を形成する多層食品に関するものではない。
すなわち、複数層からなる外層部と、当該外層部の1層もしく2層に接する内包部を有することを特徴とする多層食品、及び当該多層食品を工業的かつ効率的に製造する方法はこれまでになかった。特に、チルド又は常温で流通される食品では技術的に困難であった。
However, in the production methods of Patent Document 1 and Patent Document 2, a gelled product or liquid food that forms one layer has a laminated structure or a single layer with respect to a gelled material or liquid food that forms one layer. It is a shape that takes the structure in which the gelled product or liquid food forming another layer is incorporated with respect to the gelled product or liquid food, and in order to constitute such a shape, a metal salt such as calcium and a reaction with it A gelling agent is required. That is, since special raw materials are blended, there is a problem that the flavor is deteriorated.
Further, the production method of Patent Document 3 is a technique capable of industrially and efficiently preparing a multilayer food, but the target food is limited to lamination of two or more layers. That is, the layers filled in the second and subsequent layers are related to the lamination having a form in contact with the container wall surface, and are not related to the enclosed shape having a form not in contact with the container wall surface.
According to the production method of Patent Document 4, a gel-like food product having an inner layer portion inside the outer layer portion can be obtained, but the gel-like food obtained by this method has only one outer layer portion, It does not relate to a multilayer food product that forms an enclosing part inside the layer.
That is, a multilayer food product having an outer layer portion composed of a plurality of layers and an inclusion portion in contact with one or two layers of the outer layer portion, and a method for industrially and efficiently producing the multilayer food product Never before. In particular, it was technically difficult for foods distributed at chilled or normal temperature.
本発明は、上記の課題に鑑みてなされたものであり、複数層からなる外層部と、当該外層部の1層もしく2層に接する内包部を有することを特徴とする多層食品を、工業的かつ効率的に製造する方法を提供することにある。 The present invention has been made in view of the above problems, and a multilayer food product characterized by having an outer layer part composed of a plurality of layers and an inner packaging part in contact with one or two layers of the outer layer part. It is providing the method of manufacturing efficiently and efficiently.
本発明者らは、複数層からなる外層部と、当該外層部の1層もしく2層に接する内包部を有することを特徴とする多層食品を、工業的かつ効率的に製造する方法について、充填される各層の比重、粘度に着目して鋭意研究を行い、本発明を完成させるに至った。 The inventors of the present invention have a multilayer food characterized by having an outer layer part composed of a plurality of layers and an inner part in contact with one or two layers of the outer layer part. The present invention has been completed by conducting intensive studies focusing on the specific gravity and viscosity of each layer to be filled.
すなわち、本発明は、以下の態様を含むものである。
（１）ゲル化性食品及び／または流動食品で構成される複数の層からなる外層部と、同じくゲル化性食品及び／または流動食品からなり、前記外層部に内包される内包部を有することを特徴とする多層食品。
（２）前記内包部が、前記外層部の複数の層のうち、隣接する少なくとも2層に接する形で内包されることを特徴とする（１）記載の多層食品。
（３）前記内包部が、前記外層部の複数の層のうち、いずれか１層にのみ接する形で内包されることを特徴とする（１）記載の多層食品。
（４）前記内包部が、容器内壁面に接することなく、完全に前記外層部に包含されることを特徴とする（２）または（３）記載の多層食品。
（５）前記外層部の複数の層が、上層及び下層の２層であることを特徴とする（１）ないし（３）記載の多層食品。
（６）ゲル化性食品及び／または流動食品で構成される複数層からなる外層部と、同じくゲル化性食品及び／または流動食品からなり、前記外層部に内包される内包部を有することを特徴とする多層食品の製造方法であって、前記外層部の複数層のうち、隣接する二層および内包部を充填する工程において、容器内に隣接する二層のうちの下層部を充填する下層充填工程と、前記下層部充填工程後に内包部を充填する内包部充填工程と、前記内包部充填工程に続いて隣接する二層のうちの上層部を充填する上層部充填工程と、を備える多層食品の製造方法。
（７）ゲル化性食品及び／または流動食品で構成される複数層からなる外層部と、同じくゲル化性食品及び／または流動食品からなり、前記外層部に内包される内包部を有することを特徴とする多層食品の製造方法であって、前記外層部の複数層のうち、隣接する二層を充填する工程において、充填時における隣接する二層のうちの下層部の粘度ηL(mPa・s)を、800≦ηLとすることを特徴とする多層食品の製造方法。
（８）ゲル化性食品及び／または流動食品で構成される複数層からなる外層部と、同じくゲル化性食品及び／または流動食品からなり、前記外層部に内包される内包部を有することを特徴とする多層食品の製造方法であって、前記外層部の複数層のうち、隣接する二層を充填する工程において、隣接する二層のうちの下層部の粘度ηL(mPa・s)と、前記下層部の比重ρLおよび内包部の比重ρMが、800≦ηL≦16000×(ρM−ρL)＋4000を充足することを特徴とする多層食品の製造方法。
（９）ゲル化性食品及び／または流動食品で構成される複数層からなる外層部と、同じくゲル化性食品及び／または流動食品からなり、前記外層部に内包される内包部を有することを特徴とする多層食品の製造方法であって、前記外層部の複数層のうち、隣接する二層を充填する工程において、隣接する二層のうちの下層部の粘度ηL(mPa・s)と、充填時における前記下層部の比重ρLおよび内包部の比重ρMが、7000×(ρM−ρL)＋1700≦ηL≦16000×(ρM−ρL)＋4000を充足することを特徴とする多層食品の製造方法。
（１０）前記複数層のうち、隣接する二層を充填する工程において、隣接する二層のうちの上層部の粘度ηUと、隣接する二層のうちの下層部の粘度ηLを、ηU≦ηLとすることを特徴とする（７）〜（９）のいずれか記載の多層食品の製造方法。
（１１）前記複数層のうち、隣接する二層を充填する工程において、隣接する二層のうちの上層部の比重ρUと、隣接する二層のうちの下層部の比重ρLを、ρU≦ρLとすることを特徴とする（７）〜（９）のいずれか記載の多層食品の製造方法。
That is, the present invention includes the following aspects.
(1) It has an outer layer portion composed of a plurality of layers composed of gelling food and / or fluid food, and an inner portion that is also composed of gelling food and / or fluid food and is included in the outer layer portion. Multi-layer food characterized by
(2) The multi-layered food according to (1), wherein the encapsulating part is encapsulated so as to be in contact with at least two adjacent layers among the plurality of layers of the outer layer part.
(3) The multilayer food product according to (1), wherein the inner packaging part is contained in a form in contact with only one of the plurality of layers of the outer layer part.
(4) The multilayer food according to (2) or (3), wherein the inner packaging part is completely contained in the outer layer part without contacting the inner wall surface of the container.
(5) The multilayer food according to any one of (1) to (3), wherein the plurality of layers of the outer layer part are two layers of an upper layer and a lower layer.
(6) It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product characterized in that, in the step of filling two adjacent layers and an inclusion portion among the plurality of layers of the outer layer portion, the lower layer filling the lower layer portion of the two adjacent layers in the container A multilayer comprising: a filling step; an inner packet portion filling step for filling an inner packet portion after the lower layer portion filling step; and an upper layer portion filling step for filling an upper layer portion of two adjacent layers following the inner packet portion filling step. A method for producing food.
(7) It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product characterized in that, in the step of filling two adjacent layers of the plurality of outer layer portions, the viscosity η L (mPa · s) is set to 800 <= (eta) L , The manufacturing method of the multilayer foodstuff characterized by the above-mentioned.
(8) It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product characterized in that, in the step of filling two adjacent layers among the plurality of layers of the outer layer portion, the viscosity η L (mPa · s) of the lower layer portion of the adjacent two layers and And a specific gravity ρ L of the lower layer portion and a specific gravity ρ M of the inclusion portion satisfy 800 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000.
(9) It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product characterized in that, in the step of filling two adjacent layers among the plurality of layers of the outer layer portion, the viscosity η L (mPa · s) of the lower layer portion of the adjacent two layers and The specific gravity ρ L of the lower layer portion and the specific gravity ρ M of the inclusion portion at the time of filling satisfy 7000 × (ρ M −ρ L ) + 1700 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000 A method for producing a multilayer food.
(10) In the step of filling two adjacent layers among the plurality of layers, the viscosity η U of the upper layer portion of the two adjacent layers and the viscosity η L of the lower layer portion of the two adjacent layers are expressed as η U <= (eta) L is set, The manufacturing method of the multilayer foodstuff in any one of (7)-(9) characterized by the above-mentioned.
(11) In the step of filling two adjacent layers among the plurality of layers, the specific gravity ρ U of the upper layer portion of the two adjacent layers and the specific gravity ρ L of the lower layer portion of the two adjacent layers are characterized by a U ≦ ρ L (7) ~ method of manufacturing a multilayer food product according to any one of (9).
本発明によれば、複数の層と内包部を有する新規な多層食品及びその製造方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the novel multilayer foodstuff which has several layers and an inclusion part, and its manufacturing method can be provided.
本発明は、新規な多層食品およびその製造方法に関するものである。
本発明においては、ゲル化性食品及び／または流動食品で構成される複数の層を備え、かつ、同じくゲル化性食品及び／または流動食品からなる内包部を有することを特徴とする。従来、特許文献１に記載されるような一層のゲル化性食品中に内包部を有する構成のゲル化性食品は知られていたが、本発明のように複数層を有し、かつ内包部を有する多層食品は知られておらず、特に、内包部が複数層に接するように内包されるような多層食品は存在しなかった。このような多層食品は、特にチルド又は常温で流通する食品においては、連続的かつ効率的に製造するために各層を液状の状態で充填する場合が多く、技術的に困難であった。
なお、本発明において「内包」とは、外層に完全に包含される態様のほか、内包部が容器底面又は側面に接する態様のものも包含する。ただし、容器底面に沈降し、かつ容器壁面に接する状態まで広がったもの、あるいは外層の上に浮上し、かつ容器壁面に接する状態まで広がったものについては包含しない。
The present invention relates to a novel multilayer food product and a method for producing the same.
The present invention is characterized by comprising a plurality of layers composed of gelling food and / or fluid food, and having an enclosing portion composed of gelling food and / or fluid food. Conventionally, a gelling food having a structure including an encapsulating part in a single gelling food as described in Patent Document 1 has been known, but has a plurality of layers as in the present invention, and an enclosing part. There is no known multilayer food product that has any of the above, and in particular, there has been no multilayer food product that is contained so that the inclusion part is in contact with a plurality of layers. Such multi-layered foods are technically difficult, especially in foods distributed at chilled or room temperature, in order to continuously and efficiently produce each layer in a liquid state.
In addition, in the present invention, the “inner package” includes not only an aspect completely included in the outer layer but also an aspect in which the inner packet part is in contact with the bottom surface or side surface of the container. However, it does not include those that have settled down to the bottom surface of the container and spread to the state in contact with the container wall surface, or those that have floated on the outer layer and have spread to the state in contact with the container wall surface.
本発明において、複数の層を構成するゲル化性食品及び／または流動食品としては、ゼリー、プリン、ムース等のデザート類や発酵乳等のゲル化性食品や、ジャム、マーマレード、フルーツソース、クリーム、シロップ、カスタードクリーム、フラワーペースト、果肉ピューレ等の流動食品が挙げられ、ゲル化性食品及び／または流動食品中に果実やチーズ、ナッツ、その他の固形物等を含有させることも可能である。
一方、内包部とするゲル化性食品及び／または流動食品としては、ゼリー、プリン、ムース等のデザート類や発酵乳等のゲル化性食品や、ジャム、マーマレード、フルーツソース、クリーム、シロップ、カスタードクリーム、フラワーペースト、果肉ピューレ等の流動食品が挙げられ、ゲル化性食品及び／または流動食品中に果実やチーズ、ナッツ、その他の固形物等を含有させることも可能である。
In the present invention, the gelling food and / or the liquid food constituting a plurality of layers include gelling foods such as desserts such as jelly, pudding and mousse, fermented milk, jam, marmalade, fruit sauce, cream , Syrup, custard cream, flour paste, fruit puree and the like, and gelled food and / or fluid food may contain fruits, cheese, nuts, other solids, and the like.
On the other hand, gelled food and / or fluidized food to be included include gelled foods such as desserts such as jelly, pudding and mousse, fermented milk, jam, marmalade, fruit sauce, cream, syrup, custard Examples thereof include fluid foods such as cream, flour paste, and pulp puree. Fruits, cheeses, nuts, other solids, and the like can be contained in gelling foods and / or fluid foods.
本発明のゲル化性食品及び／または流動食品で構成される複数層からなり、かつ、同じくゲル化性食品及び／または流動食品からなる内包部を有することを特徴とする多層食品の製造方法としては、前記複数層のうち、隣接する二層および内包部を充填する工程において、容器内に隣接する二層における下層部を充填する下層充填工程と、前記下層部充填工程後に内包部を充填する内包部充填工程と、前記内包部充填工程に続いて隣接する二層における上層部を充填する上層部充填工程と、を備える。 As a method for producing a multilayer food product, comprising a plurality of layers composed of the gelling food and / or fluid food of the present invention, and also having an inclusion part composed of the gelling food and / or fluid food In the step of filling the two adjacent layers and the inclusion portion among the plurality of layers, the lower layer filling step for filling the lower layer portion in the two layers adjacent to each other in the container, and the inclusion portion is filled after the lower layer portion filling step An inner packet portion filling step, and an upper layer portion filling step for filling upper layer portions in two adjacent layers following the inner packet portion filling step.
より詳細には、充填時における隣接する二層のうちの下層部の粘度ηL(mPa・s)を、800≦ηLとする。上述のような条件を満たすことにより、各層の充填の際に、各々を冷却する工程を挟むことなく、連続した充填工程によって複数層からなる外層部と、当該外層部の1層もしく2層に接する内包部を有することを特徴とする多層食品を得ることができる。より好ましくは、充填時における下層部の粘度ηL(mPa・s)を、下層部の比重ρLと、内包部の比重ρMを用いて、800≦ηL≦16000×(ρM−ρL)＋4000とすると良い。上述のような条件を満たすことにより、内包部が容器内壁面まで広がることなく、より良好な内包状態を得ることが出来る。さらに、最も好ましくは、充填時における下層部の粘度ηL(mPa・s)を、7000×(ρM−ρL)＋1700≦ηL≦16000×(ρM−ρL)＋4000とすると良い。上述のような条件を満たすことにより、内包部が上層部および下層部の二層に接し、最も良好な内包状態を得ることが出来る。
なお、上層部と下層部の関係については、上層部の粘度ηUと隣接する二層のうちの下層部の粘度ηLについて、ηU≦ηLを充足することで上層部と下層部の混ざりこみを少なくすることが可能であり、更には上層部の比重ρUと、下層部の比重ρLが、ρU≦ρLとすることでより上層部と下層部との混ざりこみを減少させることが出来る。このように、上層部と下層部間の状態に関しては、それぞれの粘度差および比重を調整することで、混ざり込みの程度を調整することができ、様々な風味、食感あるいは成分の変化を付与することができる。
More specifically, the viscosity η L (mPa · s) of the lower layer portion of two adjacent layers at the time of filling is set to 800 ≦ η L. By satisfying the above conditions, when filling each layer, without interposing a step of cooling each layer, the outer layer portion composed of a plurality of layers and one or two layers of the outer layer portion by a continuous filling step It is possible to obtain a multilayer food product characterized by having an inner packet part in contact with the food. More preferably, the viscosity η L (mPa · s) of the lower layer during filling is set to 800 ≦ η L ≦ 16000 × (ρ M −ρ using the specific gravity ρ L of the lower layer and the specific gravity ρ M of the inclusion. L ) +4000 is recommended. By satisfying the conditions as described above, a better inclusion state can be obtained without the inclusion portion extending to the inner wall surface of the container. Most preferably, the viscosity η L (mPa · s) of the lower layer during filling is 7000 × (ρ M −ρ L ) + 1700 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000. By satisfying the conditions as described above, the inclusion portion comes into contact with the two layers of the upper layer portion and the lower layer portion, and the best inclusion state can be obtained.
Regarding the relationship between the upper layer portion and the lower layer portion, the upper layer portion and the lower layer portion have a viscosity η U and the lower layer viscosity η L of the two adjacent layers by satisfying η U ≦ η L. Mixing can be reduced, and the specific gravity ρ U of the upper layer and the specific gravity ρ L of the lower layer are set to ρ U ≦ ρ L , thereby reducing the mixing of the upper and lower layers. It can be made. As described above, regarding the state between the upper layer part and the lower layer part, the degree of mixing can be adjusted by adjusting the viscosity difference and specific gravity of each, giving various flavors, textures or changes in ingredients. can do.
本発明において、複数層及び／または内包部の粘度の調整を行う場合においては、一般に食品類の製造において使用されるゲル化剤や増粘剤等を用いることができ、例えば、寒天、ゼラチン、ローカストビーンガム、キサンタンガム、ジェランガム、カラギーナン、アルギン酸ナトリウム、澱粉、グァーガム、タマリンドシードガム、カラヤガム、ペクチン、カルボキシメチルセルロース、サイリウムシードガム、プルラン、カードラン等を用いることができる。 In the present invention, when adjusting the viscosity of multiple layers and / or inclusions, gelling agents and thickeners generally used in the production of foods can be used, such as agar, gelatin, Locust bean gum, xanthan gum, gellan gum, carrageenan, sodium alginate, starch, guar gum, tamarind seed gum, karaya gum, pectin, carboxymethylcellulose, psyllium seed gum, pullulan, curdlan and the like can be used.
本発明において、複数層及び／または内包部の比重の調整を行う場合は、必要に応じて、グラニュー糖や粉末水飴といった糖類、ヤシ油・パーム油・パーム核油といった油脂の他、溶解・分散により比重を変えることのできる食品および食品添加物を使用すればよい。 In the present invention, when adjusting the specific gravity of multiple layers and / or inclusions, if necessary, in addition to sugars such as granulated sugar and powdered starch syrup, fats and oils such as coconut oil / palm oil / palm kernel oil, dissolution / dispersion Foods and food additives whose specific gravity can be changed can be used.
本発明の多層食品では、充填方法については特に限定されるものではなく、ピストンシリンダー型の充填機を用いて充填する場合や、送液ポンプを用いて充填することができる。また、ノズルの形状等に制限は無く、常法によれば良い。
但し、各層間の境界を明確にするためには、上側層の充填に関して、多孔ノズルを用いて行うことが望ましい。多孔ノズルであれば、特に限定はなく、一般に市販されている多孔ノズルを用いることができる。さらに、上層部の充填方法に関して、脈流させながら充填させることで、各層間の境界をより明確にすることができる。なお、脈流充填の方法については、例えば特許文献３等の方法により行えばよい。
In the multilayer food product of the present invention, the filling method is not particularly limited, and it can be filled using a piston cylinder type filling machine or using a liquid feed pump. Moreover, there is no restriction | limiting in the shape of a nozzle etc., What is necessary is just to follow a conventional method.
However, in order to clarify the boundary between the layers, it is desirable to perform filling of the upper layer using a porous nozzle. If it is a porous nozzle, there will be no limitation in particular and the commercially available porous nozzle can be used. Furthermore, regarding the filling method of the upper layer part, the boundary between each layer can be made clearer by filling it while pulsating. In addition, what is necessary is just to perform by the method of patent document 3 etc. about the method of pulsating flow filling.
以下、試験例及び実施例により本発明を説明するが、本発明はこれにより限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated by a test example and an Example, this invention is not limited by this.
［試験例１］
２層及び内包部を有する食品を製造するにあたり、上層部ミックス(ゲル化性溶液１)として、グラニュー糖16.0%、寒天0.6%、及びカルボキシメチルセルロース(以下CMC)0.5%を配合し、充填時の粘度を50mPa・s (充填温度60℃)となるように調整した。また、着色料として青色１号を微量添加し、比重を1.070とした。
下層部ミックス(ゲル化性食品２)として、グラニュー糖16.0%、寒天0.6%、及びCMCの添加量を0.9%、1.1％、1.3％、1.38％、1.49％とし、充填時の粘度がそれぞれ300mPa・s、800mPa・s、2000mPa・s、3000mPa・s、5000mPa・s(すべて目標充填温度60℃)となるように調整した。また、比重は1.070とした。
内包部ミックス(液状食品)として、グラニュー糖16.0％、CMCの添加量を1.17%、1.35％、1.43％、1.52％とし、充填時の目標粘度を1100mPa・s、2500mPa・s、3800mPa・s、5400mPa・s(すべて目標充填温度60℃)に調整し、ベニコウジ色素を微量添加した。比重は1.070とした。
各ミックスを加熱して溶解し、60℃で保持した。下層部ミックスを容器に直接55g充填し、続いて内包部ミックス10ｇをチューブポンプにより下層の中心部に10ｇ/秒で充填した。最後に上層部ミックス40ｇをピストンシリンダーにより20g/秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。冷凍後、中身を容器から取り出し、界面層に対し垂直方向に割り、目視にて内部の状態を観察し、以下の評価を行った。なお評価の状態については図２に示す。
◎ ： 内包部が複数層に接する状態で内包された状態で存在する。
○ ： 内包部が複数層のうちの一層に、内包された状態で存在する。
△ ： 内包部が層状に広がり、容器壁面に接する状態で存在する。
× ： 内包部が下層部よりも下へ完全に沈殿し、あるいは上層部の上に浮上し、容器壁面まで広がって存在する。
結果を表１に示す。
[Test Example 1]
In producing a food product having two layers and inclusions, as the upper layer mix (gelling solution 1), 16.0% granulated sugar, 0.6% agar, and 0.5% carboxymethylcellulose (hereinafter referred to as CMC) are blended. The viscosity was adjusted to 50 mPa · s (filling temperature 60 ° C.). Further, a slight amount of Blue No. 1 was added as a coloring agent, and the specific gravity was set to 1.070.
As the lower layer mix (gelling food 2), the addition amount of granulated sugar 16.0%, agar 0.6%, and CMC is 0.9%, 1.1%, 1.3%, 1.38%, 1.49%, and the viscosity when filling is 300mPa respectively -It adjusted so that it might become s, 800mPa * s, 2000mPa * s, 3000mPa * s, 5000mPa * s (all target filling temperature 60 degreeC). The specific gravity was 1.070.
As an inclusion mix (liquid food), 16.0% granulated sugar, 1.17%, 1.35%, 1.43%, 1.52% addition amount of CMC, target viscosity at filling is 1100mPa · s, 2500mPa · s, 3800mPa · s, The amount was adjusted to 5400 mPa · s (all target filling temperature 60 ° C.), and a slight amount of Benikouji pigment was added. The specific gravity was 1.070.
Each mix was heated to dissolve and held at 60 ° C. 55 g of the lower layer mix was directly filled into the container, and then 10 g of the inclusion mix was filled into the center of the lower layer at 10 g / second by a tube pump. Finally, 40 g of the upper layer mix was filled at 20 g / sec with a piston cylinder. After filling, it was stored in a −8 ° C. freezer overnight and frozen. After freezing, the contents were taken out of the container, divided in a direction perpendicular to the interface layer, and the internal state was visually observed to make the following evaluations. The state of evaluation is shown in FIG.
A: The inclusion part is included in a state of being in contact with a plurality of layers.
○: The inclusion part exists in one of a plurality of layers in an enclosed state.
Δ: The inclusion part spreads in layers and exists in a state in contact with the container wall surface.
X: The inclusion part completely settles below the lower layer part, or floats on the upper layer part and spreads to the container wall surface.
The results are shown in Table 1.
［試験例２］
（ゲル化性食品１/液状食品/ゲル化性食品２）
２層及び内包部を有する食品を製造するにあたり、上層部ミックス(ゲル化性溶液１)として、グラニュー糖16.0%、寒天0.6%、及びCMC 1.25%を配合し、充填時の粘度を1500mPa・s (充填温度60℃)となるように調整した。また、着色料として青色１号を微量添加し、比重を1.070とした。
下層部ミックス(ゲル化性食品２)として、グラニュー糖16.0%、寒天0.6%、及びCMC(カルボキシメチルセルロース)の添加量を0.9%、1.1％、1.3％、1.38％、1.49％とし、充填時の粘度がそれぞれ300mPa・s、800 mPa・s、2000 mPa・s、3000 mPa・s、5000mPa・s(すべて目標充填温度60℃)となるように調整した。また、比重は1.070とした。
内包部ミックス(液状食品)として、グラニュー糖16.0％、CMC(カルボキシメチルセルロース)の添加量を1.17%、1.35％、1.43％、1.52％とし、充填時の目標粘度を1100mPa・s、2500mPa・s、3800mPa・s、5400mPa・s(すべて目標充填温度60℃)に調整し、ベニコウジ色素を微量添加した。比重は1.070とした。
各ミックスを加熱して溶解し、60℃で保持した。下層部ミックスを容器に直接55g充填し、続いて内包部ミックス10ｇをチューブポンプにより下層の中心部に10ｇ/秒で充填した。最後に上層部ミックス40ｇをピストンシリンダーにより20g/秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。
冷凍後、中身を容器から取り出し、試験例１と同様の方法により評価した。
結果を表２に示す。
[Test Example 2]
(Gelable food 1 / Liquid food / Gelable food 2)
In the production of foods with two layers and inclusions, as the upper layer mix (gelling solution 1), 16.0% granulated sugar, 0.6% agar, and 1.25% CMC are blended, and the viscosity at filling is 1500 mPa · s. The filling temperature was adjusted to 60 ° C. Further, a slight amount of Blue No. 1 was added as a coloring agent, and the specific gravity was set to 1.070.
As the lower layer mix (gelled food 2), the addition amount of granulated sugar 16.0%, agar 0.6%, and CMC (carboxymethylcellulose) is 0.9%, 1.1%, 1.3%, 1.38%, 1.49%. The viscosities were adjusted to 300 mPa · s, 800 mPa · s, 2000 mPa · s, 3000 mPa · s, and 5000 mPa · s, respectively (target filling temperature 60 ° C.). The specific gravity was 1.070.
As the inclusion mix (liquid food), the addition amount of granulated sugar 16.0%, CMC (carboxymethylcellulose) is 1.17%, 1.35%, 1.43%, 1.52%, the target viscosity at filling is 1100mPa · s, 2500mPa · s, The amount was adjusted to 3800 mPa · s and 5400 mPa · s (all target filling temperature 60 ° C.), and a small amount of Benikouji pigment was added. The specific gravity was 1.070.
Each mix was heated to dissolve and held at 60 ° C. 55 g of the lower layer mix was directly filled into the container, and then 10 g of the inclusion mix was filled into the center of the lower layer at 10 g / second by a tube pump. Finally, 40 g of the upper layer mix was filled at 20 g / sec with a piston cylinder. After filling, it was stored in a −8 ° C. freezer overnight and frozen.
After freezing, the contents were taken out of the container and evaluated by the same method as in Test Example 1.
The results are shown in Table 2.
表１及び表2の結果から、上層部ミックスの粘度にかかわらず、内包部ミックス充填時における下層部ミックスの粘度が、800mPa・s以上のときに内包状態が維持されることが確認できた。一方で、下層部ミックスの粘度が300mPa・sでは、内包部が下層部に沈殿し、内包状態が得られないことがあきらかとなった。また、これらの結果から内包部ミックスの粘度は内包状態に影響しないことも明らかとなった。下層部ミックスの粘度が5000 mPa・sでは、内包状態は維持されているものの、内包部が上層部と下層部上に間に積層され容器壁面まで広がった状態となることが確認された。
なお、表には示していないが、上層部と下層部間の境界は、上層粘度が高い1500mPa・sのほうに混ざり込みがみられたことから、上層部と下層部間の境界をより明確なものとするためには、上層粘度を低くすることが好ましいことが示唆された。
From the results of Tables 1 and 2, it was confirmed that the inclusion state was maintained when the viscosity of the lower layer mix at the time of filling the inclusion mixture was 800 mPa · s or more, regardless of the viscosity of the upper layer mix. On the other hand, when the viscosity of the lower layer mix was 300 mPa · s, the inclusion portion precipitated in the lower layer portion, and it became apparent that the inclusion state could not be obtained. Moreover, it became clear from these results that the viscosity of the inclusion portion mix does not affect the inclusion state. When the viscosity of the lower layer mix was 5000 mPa · s, it was confirmed that the inclusion state was maintained, but the inclusion portion was laminated between the upper layer portion and the lower layer portion and spread to the container wall surface.
Although not shown in the table, the boundary between the upper layer and the lower layer is clearer because the boundary between the upper layer and the lower layer is mixed in the higher upper layer viscosity of 1500 mPa · s. In order to achieve this, it was suggested that it is preferable to lower the upper layer viscosity.
［試験例３］
（ゲル化性食品１/液状食品/ゲル化性食品２）
上層部ミックス(ゲル化性溶液１)として、グラニュー糖16.0%、寒天0.6%、CMC 0.5%及び着色料(青色１号)を微量配合し、充填時の粘度が50mPa・s (目標充填温度60℃)となるように調整した。また、比重を1.070とした。
下層部ミックス(ゲル化性食品２)として、グラニュー糖16.0%、26％、37％、寒天0.6%、及びCMCの添加量を0.9%、1.1％、1.22％、1.26％、1.3％、1.33％、1.38％、1.42％、1.44％、1.47％、1.51％とし、充填時の粘度がそれぞれ300mPa・s、800 mPa・s、1400mPa・s 、1700mPa・s 、2000 mPa・s、2300mPa・s、3000 mPa・s、3500 mPa・s、4000mPa・s、4500mPa・s、5500mPa・s (充填温度約60℃)となるように調整した。また、比重を1.070、1.11、1.17とした。
内包部ミックス(液状食品)として、グラニュー糖16.0％、CMC 1.39%及びベニコウジ色素を微量配合し、充填時の粘度を3000mPa・s(目標充填温度60℃)に調整した。また、比重を1.070とした。
各ミックスを加熱して溶解し、60℃で保持した。下層部ミックスを直接容器に55g充填し、続いて内包部ミックス10ｇをチューブポンプにより下層の中心部に10ｇ/.秒で充填した。最後に上層部ミックス40 ｇをピストンシリンダーにより20 g/秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。
冷凍後、中身を容器から取り出し、試験例１と同様の方法により評価した。
結果を図３に示す。
[Test Example 3]
(Gelable food 1 / Liquid food / Gelable food 2)
The upper layer mix (gelling solution 1) contains 16.0% granulated sugar, 0.6% agar, 0.5% CMC and a small amount of colorant (blue No. 1), and has a viscosity of 50 mPa · s (target filling temperature 60) ° C). The specific gravity was 1.070.
As lower layer mix (gelling food 2), granulated sugar 16.0%, 26%, 37%, agar 0.6%, and CMC addition amount 0.9%, 1.1%, 1.22%, 1.26%, 1.3%, 1.33% 1.38%, 1.42%, 1.44%, 1.47%, 1.51%, and the viscosity at filling is 300mPa · s, 800mPa · s, 1400mPa · s, 1700mPa · s, 2000mPa · s, 2300mPa · s, 3000 It was adjusted to mPa · s, 3500 mPa · s, 4000 mPa · s, 4500 mPa · s, and 5500 mPa · s (filling temperature about 60 ° C.). The specific gravity was 1.070, 1.11 and 1.17.
As the inclusion mix (liquid food), 16.0% granulated sugar, 1.39% CMC and Benikouji pigment were mixed in a small amount, and the viscosity at the time of filling was adjusted to 3000 mPa · s (target filling temperature 60 ° C.). The specific gravity was 1.070.
Each mix was heated to dissolve and held at 60 ° C. 55 g of the lower layer mix was directly filled into the container, and then 10 g of the inclusion mix was filled into the center of the lower layer by a tube pump at 10 g / sec. Finally, 40 g of the upper layer mix was filled at 20 g / sec with a piston cylinder. After filling, it was stored in a −8 ° C. freezer overnight and frozen.
After freezing, the contents were taken out of the container and evaluated by the same method as in Test Example 1.
The results are shown in FIG.
図３の結果から、下層部の粘度ηL(mPa・s)がηL＜800の範囲では、
内包部が下層部よりも下へ完全に沈殿し、容器壁面へと広がった状態となり、内包状態とはならなかった。一方、800≦ηLでは、内包部は沈殿せず、内包状態を得ることができた。特に、下層部の粘度ηL(mPa・s)が、内包部の比重ρMおよび下層部の比重ρLを用いた800≦ηL≦16000×(ρM−ρL)＋4000の範囲内では、内包部が下層部に内包されるか、あるいは下層部と上層部の二層に接した状態で内包された状態となった。上記式「ηL≦16000×(ρM−ρL)＋4000」は、図3において、「◎」と「△」との境界線を示す。さらには、7000×(ρM−ρL)＋1700≦ηL≦16000×(ρM−ρL)＋4000 である場合、内包部は下層部と上層部の二層に接した状態で内包された。上記式「7000×(ρM−ρL)＋1700≦ηL」は、図3において、「○」と「◎」との境界線を示す。
一方、下層部の粘度ηL(mPa・s)が、16000×(ρM−ρL)＋4000＜ηLである場合には、内包状態は維持されているものの、内包部が下層部上に積層され容器壁面まで広がった状態を得ることができた。
From the results of FIG. 3, when the lower layer viscosity η L (mPa · s) is in the range of η L <800,
The inclusion part completely settled below the lower layer part, spread to the container wall surface, and did not become the inclusion state. On the other hand, when 800 ≦ η L , the inclusion portion did not precipitate, and the inclusion state could be obtained. In particular, when the viscosity η L (mPa · s) of the lower layer portion is in the range of 800 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000 using the specific gravity ρ M of the inclusion portion and the specific gravity ρ L of the lower layer portion The encapsulated part was encapsulated in the lower layer part, or was encapsulated in contact with the two layers of the lower layer part and the upper layer part. The above formula “η L ≦ 16000 × (ρ M −ρ L ) +4000” indicates a boundary line between “◎” and “Δ” in FIG. Furthermore, in the case of 7000 × (ρ M −ρ L ) + 1700 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000, the inclusion portion was included in contact with the lower layer portion and the upper layer portion. . The above formula “7000 × (ρ M −ρ L ) + 1700 ≦ η L ” indicates a boundary line between “◯” and “◎” in FIG.
On the other hand, when the viscosity η L (mPa · s) of the lower layer portion is 16000 × (ρ M −ρ L ) +4000 <η L , the inclusion state is maintained, but the inclusion portion is on the lower layer portion. It was possible to obtain a state of being laminated and spreading to the wall surface of the container.
［試験例４］
（ゼリー/フルーツソース/発酵乳）
上層部ミックス(ゼリー)として、異性化糖21.0％ 、粉末水飴5.0 ％、寒天0.6%、クエン酸0.3％、クエン酸Na 0.1％、CMC 0.5%とし、充填時の粘度が50mPa・s (目標充填温度60℃)となるように調整した。また、比重を1.080とした。
下層部ミックス(発酵乳)として、生乳60.0％、脱脂粉乳6％、生クリーム1.0％、粉末水飴6.5％、スターター0.02％を用いて、発酵乳を調製し、TKホモミキサーの攪拌により、充填時の粘度が300mPa・s、800 mPa・s、1500 mPa・s、3000 mPa・s、3500 mPa・s、5000mPa・s(充填目標温度10℃)となるように調整した。また、比重を1.080とした。
内包部ミックス(フルーツソース)として、ストロベリー果汁5.0％、液糖8％、グラニュー糖3.4％、グァーガム0.35％、ローカストビーンガム0.50％、ベニコウジ色素0.32％、乳酸カルシウム0.3％、クエン酸0.02％、クエン酸Na 0.07％とし、充填時の目標粘度を3000mPa・s（目標充填温度15℃）に調整した。また、比重を1.070とした。
上層部ミックスは加熱により溶解した後、60℃で保持した。下層部ミックスは、加熱により溶解した後、47℃で5時間醗酵させ、できたカードを手攪拌により10℃まで冷却した。冷却した下層部ミックスは、高速ミキサーにて攪拌し所定の粘度になるように調節した。
内包部ミックスは加熱により溶解した後、15℃で保持した。下層部ミックスを容器に55g充填し、続いて内包部ミックスを下層の中心部にチューブポンプにより10g／秒充填した。最後に上層部ミックスをピストンシリンダーにより20g／秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。冷凍後、中身を容器から取り出し、界面層に対し垂直方向に割り、目視にて内部の状態を観察した。評価は試験例１と同様の指標にしたがって行った。
結果を表3に示す。
[Test Example 4]
(Jelly / fruit sauce / fermented milk)
As the upper layer mix (jelly), isomerized sugar 21.0%, powdered starch syrup 5.0%, agar 0.6%, citric acid 0.3%, sodium citrate 0.1%, CMC 0.5%, filling viscosity 50mPa · s (target filling) The temperature was adjusted to 60 ° C. The specific gravity was 1.080.
Prepare lower layer mix (fermented milk) as raw milk 60.0%, skim milk powder 6%, fresh cream 1.0%, powdered starch syrup 6.5%, starter 0.02% The viscosity was adjusted to 300 mPa · s, 800 mPa · s, 1500 mPa · s, 3000 mPa · s, 3500 mPa · s, 5000 mPa · s (filling target temperature 10 ° C.). The specific gravity was 1.080.
As an internal mix (fruit sauce), strawberry juice 5.0%, liquid sugar 8%, granulated sugar 3.4%, guar gum 0.35%, locust bean gum 0.50%, benichouji pigment 0.32%, calcium lactate 0.3%, citric acid 0.02%, citric acid Acid Na was 0.07%, and the target viscosity during filling was adjusted to 3000 mPa · s (target filling temperature 15 ° C.). The specific gravity was 1.070.
The upper layer mix was dissolved by heating and then kept at 60 ° C. The lower layer mix was dissolved by heating and then fermented at 47 ° C for 5 hours, and the resulting curd was cooled to 10 ° C by hand stirring. The cooled lower layer part mix was agitated with a high-speed mixer and adjusted so as to have a predetermined viscosity.
The inner package mix was dissolved by heating and then kept at 15 ° C. The container was filled with 55 g of the lower layer mix, and then the inner mix was filled at 10 g / second with a tube pump in the center of the lower layer. Finally, the upper layer mix was filled at 20 g / sec with a piston cylinder. After filling, it was stored in a −8 ° C. freezer overnight and frozen. After freezing, the contents were taken out from the container, divided in the direction perpendicular to the interface layer, and the internal state was observed visually. Evaluation was performed according to the same index as in Test Example 1.
The results are shown in Table 3.
表３の結果は、上層部の粘度を50mPa・s、内包部の粘度を3000ｍPa・s、内包部と下層部の比重差(ρM−ρL)を0.01とし、下層部の粘度を変えたときの内包部の状態を評価した結果である。下層部の粘度が290mPa・sであると、内包部が下層部に沈殿していた。また、下層部の粘度が800、1500mPa・sでは内包部が下層部に内包され、2800、3500mPa・sでは内包部は上層部および下層部と接する形で内包させることができた。なお、下層部の粘度が5100mPa・sの場合は、内包状態は維持されているものの、内包部が下層部に積層され容器壁面まで広がった状態となった。 The results in Table 3 show that the viscosity of the upper layer part is 50 mPa · s, the viscosity of the inner part is 3000 mPa · s, the specific gravity difference (ρ M −ρ L ) between the inner part and the lower part is 0.01, and the viscosity of the lower part is changed. It is the result of having evaluated the state of the inclusion part at the time. When the viscosity of the lower layer portion was 290 mPa · s, the inclusion portion was precipitated in the lower layer portion. Further, when the viscosity of the lower layer portion was 800 or 1500 mPa · s, the inclusion portion was included in the lower layer portion, and at 2800 or 3500 mPa · s, the inclusion portion could be included in contact with the upper layer portion and the lower layer portion. When the viscosity of the lower layer part was 5100 mPa · s, the inclusion state was maintained, but the inclusion part was laminated on the lower layer part and spread to the container wall surface.
（コーヒーゼリー/コーヒーソース/プリン）
上層部ミックス(コーヒーゼリー)として、砂糖ぶどう糖液糖15％ 、液状水飴6.8％、ぶどう糖4.5%、コーヒーエキス2.0％、インスタントコーヒー0.8％、ローカストビーンガム0.3％、カラギーナン0.1%、ペクチン0.1%、ゼラチン0.05％、乳酸カルシウム0.02％とし、充填時の粘度が50mPa・s (目標充填温度60℃)となるように調整した。また、比重を1.080とした。
下層部ミックス(プリン)として、脱脂粉乳8.0％、マスカルポーネ3.0％、液状水飴27.0％、グラニュー糖5.0％、生クリーム2.5％、バター2.0％、加糖卵黄4.0%、ゼラチン0.4％、寒天0.15％、ローカストビーンガム1.2％とし、充填時の粘度を2500mPa・s（目標充填温度50℃）となるように調整した。また、比重が1.14となるように調整した。
内包部ミックス(コーヒーソース)として、エスプレッソソース90.0％、ローカストビーンガム0.05％、香料0.06％、とし、充填時の目標粘度を500mPa・s（目標充填温度55℃）に調整した。また、比重を1.20とした。
各ミックスを加熱して溶解し、各目標充填温度で保持した。下層部ミックスを容器に50g充填し、続いて内包部ミックス10ｇをチューブポンプにより下層の中心部に10ｇ／秒で充填した。最後に上層部ミックス40ｇをピストンシリンダーにより20g／秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。
冷凍後、中身を容器から取り出し、界面層に対し垂直方向に割り、目視にて内部の状態を観察し、試験例１と同様の方法により評価した。
(Coffee jelly / coffee sauce / pudding)
As the upper layer mix (coffee jelly), sugar glucose liquid sugar 15%, liquid starch syrup 6.8%, glucose 4.5%, coffee extract 2.0%, instant coffee 0.8%, locust bean gum 0.3%, carrageenan 0.1%, pectin 0.1%, gelatin 0.05% and calcium lactate 0.02%, and the viscosity at the time of filling was adjusted to 50 mPa · s (target filling temperature 60 ° C.). The specific gravity was 1.080.
As the lower layer mix (pudding), skim milk powder 8.0%, mascarpone 3.0%, liquid starch syrup 27.0%, granulated sugar 5.0%, fresh cream 2.5%, butter 2.0%, sweetened egg yolk 4.0%, gelatin 0.4%, agar 0.15%, locust The bean gum was 1.2%, and the viscosity at the time of filling was adjusted to 2500 mPa · s (target filling temperature 50 ° C.). The specific gravity was adjusted to 1.14.
The internal mix (coffee sauce) was espresso sauce 90.0%, locust bean gum 0.05%, and fragrance 0.06%, and the target viscosity during filling was adjusted to 500 mPa · s (target filling temperature 55 ° C.). The specific gravity was 1.20.
Each mix was heated to dissolve and held at each target fill temperature. 50 g of the lower layer mix was filled in a container, and subsequently 10 g of the inclusion mix was filled into the center of the lower layer by a tube pump at 10 g / second. Finally, 40 g of the upper layer mix was filled with a piston cylinder at 20 g / sec. After filling, it was stored in a −8 ° C. freezer overnight and frozen.
After freezing, the contents were taken out of the container, divided in the direction perpendicular to the interface layer, the internal state was observed visually, and evaluated in the same manner as in Test Example 1.
内包部であるコーヒーソースが、下層部であるプリンに内包され、外からは一見して内包部が見えない状態を得ることができた。 The coffee sauce, which is the inner part, was included in the pudding, the lower part, and it was possible to obtain a state in which the inner part was not visible at first glance.
（カスタードプリン/液状クリーム/マロンプリン）
上層部ミックス(カスタードプリン)として、脱脂粉乳6.0％ 、バター5.0 ％、グラニュー糖7.5%、粉末水飴4.0％、加糖卵黄4.0％、ローカストビーンガム0.4％、キサンタンガム0.2%とし、充填時の粘度が50mPa・s (目標充填温度60℃)となるように調整した。また、比重を1.073とした。
下層部ミックス(マロンプリン)として、脱脂粉乳5.0％、バター2.0％、粉末水飴14.0％、グラニュー糖6.0％、ヤシ油2.5％、マロンペースト8.0％、マロン果肉10.0％、寒天0.15％、キサンタンガム0.4%、ローカストビーンガム0.6％、カラメル色素0.1%とし、充填時の粘度を2000mPa・s（目標充填温度50℃）となるように調整した。また、比重が1.08となるように調整した。
内包部ミックス(液状クリーム)として、植物油脂25.0％、バター5％、粉末水飴8.0％、乳化剤0.7％、クエン酸三ナトリウム0.3%、リン酸二カリウム0.2%とし、充填時の目標粘度を100mPa・s（目標充填温度10℃）に調整した。また、比重を1.02とした。
各ミックスを加熱して溶解し、各目標充填温度で保持した。下層部ミックスを容器に50g充填し、続いて内包部ミックス10ｇをチューブポンプにより下層の中心部に10ｇ／秒で充填した。最後に上層部ミックス40ｇをピストンシリンダーにより20g／秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。
冷凍後、中身を容器から取り出し、界面層に対し垂直方向に割り、目視にて内部の状態を観察し、試験例１と同様の方法により評価した。
(Custard pudding / liquid cream / malon pudding)
As the upper layer mix (custard pudding), skim milk powder 6.0%, butter 5.0%, granulated sugar 7.5%, powdered starch syrup 4.0%, sweetened egg yolk 4.0%, locust bean gum 0.4%, xanthan gum 0.2%, viscosity at filling is 50mPa・ Adjusted to be s (target filling temperature 60 ° C). The specific gravity was 1.073.
As the lower layer mix (malon pudding), skim milk powder 5.0%, butter 2.0%, powdered starch syrup 14.0%, granulated sugar 6.0%, palm oil 2.5%, malon paste 8.0%, malon pulp 10.0%, agar 0.15%, xanthan gum 0.4% The locust bean gum was 0.6% and the caramel color was 0.1%, and the viscosity at the time of filling was adjusted to 2000 mPa · s (target filling temperature 50 ° C.). The specific gravity was adjusted to 1.08.
As the inclusion mix (liquid cream), vegetable oil 25.0%, butter 5%, powdered starch syrup 8.0%, emulsifier 0.7%, trisodium citrate 0.3%, dipotassium phosphate 0.2%, and target viscosity at filling is 100 mPa · s (target filling temperature 10 ° C.). The specific gravity was 1.02.
Each mix was heated to dissolve and held at each target fill temperature. 50 g of the lower layer mix was filled in a container, and subsequently 10 g of the inclusion mix was filled into the center of the lower layer by a tube pump at 10 g / second. Finally, 40 g of the upper layer mix was filled with a piston cylinder at 20 g / sec. After filling, it was stored in a −8 ° C. freezer overnight and frozen.
After freezing, the contents were taken out of the container, divided in the direction perpendicular to the interface layer, the internal state was observed visually, and evaluated in the same manner as in Test Example 1.
内包部である液状クリームが、下層部であるマロンプリンに内包され、外からは一見して内包部が見えない状態を得ることができた。 The liquid cream as the inner part was encapsulated in marron pudding as the lower part, and it was possible to obtain a state where the inner part was not visible at first glance.
（ゼリー/果肉入りソース/発酵乳）
上層部ミックス(カスタードプリン)として、脱脂粉乳6.0％ 、バター5.0 ％、粉末水飴12.0％、加糖卵黄4.0％、ローカストビーンガム0.4％、キサンタンガム0.2%とし、充填時の粘度が50mPa・s (目標充填温度60℃)となるように調整した。また、比重を1.073とした。
下層部ミックス(発酵乳)として、生乳60.0％、脱脂粉乳6.0％、生クリーム1.0％、粉末水飴6.5％、スターター0.02％を用いて、発酵乳を調製し、比重が1.07となるように調整した。また、充填時の粘度は、高速ミキサーの攪拌により、充填時の粘度が3000mPa・s(充填目標温度10℃)となるように調整した。
内包部ミックス(果肉入りソース)として、白桃果肉40.0％、粉末水飴22.0％、キサンタンガム0.02％、グァーガム0.07％とし、充填時の目標粘度を1500mPa・s（目標充填温度15℃）に調整した。また、比重を1.10とした。
各ミックスを加熱して溶解し、各目標充填温度で保持した。下層部ミックスを容器に直接50g充填し、続いて内包部ミックス10ｇをチューブポンプにより下層の中心部に10ｇ／秒で充填した。最後に上層部ミックス40ｇをピストンシリンダーにより20g／秒で充填した。充填後は−8℃の冷凍機で一晩保存し、冷凍させた。
冷凍後、中身を容器から取り出し、界面層に対し垂直方向に割り、目視にて内部の状態を観察し、試験例１と同様の方法により評価した。
(Jelly / fruit sauce / fermented milk)
As the upper layer mix (custed pudding), skim milk powder 6.0%, butter 5.0%, powdered starch syrup 12.0%, sweetened egg yolk 4.0%, locust bean gum 0.4%, xanthan gum 0.2%, viscosity at filling 50mPa · s (target filling) The temperature was adjusted to 60 ° C. The specific gravity was 1.073.
As the lower layer mix (fermented milk), fermented milk was prepared using 60.0% raw milk, 6.0% skim milk powder, 1.0% fresh cream, 6.5% powdered starch syrup, and 0.02% starter, and adjusted the specific gravity to 1.07. . The viscosity at the time of filling was adjusted by stirring with a high-speed mixer so that the viscosity at the time of filling was 3000 mPa · s (filling target temperature 10 ° C.).
As the internal part mix (sauce with pulp), white peach pulp 40.0%, powdered starch syrup 22.0%, xanthan gum 0.02%, guar gum 0.07%, and the target viscosity at the time of filling was adjusted to 1500 mPa · s (target filling temperature 15 ° C.). The specific gravity was 1.10.
Each mix was heated to dissolve and held at each target fill temperature. 50 g of the lower layer mix was directly filled into the container, and then 10 g of the inclusion mix was filled into the center of the lower layer at 10 g / second by a tube pump. Finally, 40 g of the upper layer mix was filled with a piston cylinder at 20 g / sec. After filling, it was stored in a −8 ° C. freezer overnight and frozen.
After freezing, the contents were taken out of the container, divided in the direction perpendicular to the interface layer, the internal state was observed visually, and evaluated in the same manner as in Test Example 1.
内包部である果肉入りソースが、下層部である発酵乳と、上層部であるゼリーに内包され、外からは一見して内包部が見えない状態を得ることができた。 The pulp-containing sauce, which is the inner part, was included in the fermented milk, which is the lower layer part, and the jelly, which was the upper part part, and it was possible to obtain a state where the inner part was not visible at first glance.
Claims (11)
を特徴とする多層食品。 An outer layer part composed of a plurality of layers composed of a gelling food and / or a fluid food, and an inner part enclosed in the outer layer part, which is also composed of a gelling food and / or a fluid food. Multi-layer food.
前記外層部の複数層のうち、隣接する二層および内包部を充填する工程において、
容器内に隣接する二層のうちの下層部を充填する下層充填工程と、
前記下層部充填工程後に内包部を充填する内包部充填工程と、
前記内包部充填工程に続いて隣接する二層のうちの上層部を充填する上層部充填工程と、
を備える多層食品の製造方法。 It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product, comprising:
In the step of filling the adjacent two layers and the inclusion portion among the plurality of layers of the outer layer portion,
A lower layer filling step of filling a lower layer portion of two layers adjacent to each other in the container;
An inner packet filling step for filling the inner packet after the lower layer filling step;
An upper layer portion filling step for filling an upper layer portion of two adjacent layers following the inner packet portion filling step,
A method for producing a multilayer food product comprising:
前記外層部の複数層のうち、隣接する二層を充填する工程において、充填時における隣接する二層のうちの下層部の粘度ηL(mPa・s)を、800≦ηLとすることを特徴とする多層食品の製造方法。 It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product, comprising:
In the step of filling two adjacent layers among the plurality of layers of the outer layer portion, the viscosity η L (mPa · s) of the lower layer portion of the adjacent two layers at the time of filling is set to 800 ≦ η L A method for producing a multilayer food product.
前記外層部の複数層のうち、隣接する二層を充填する工程において、隣接する二層のうちの下層部の粘度ηL(mPa・s)と、前記下層部の比重ρLおよび内包部の比重ρMが、800≦ηL≦16000×(ρM−ρL)＋4000を充足することを特徴とする多層食品の製造方法。 It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product, comprising:
In the step of filling two adjacent layers among the plurality of layers of the outer layer portion, the viscosity η L (mPa · s) of the lower layer portion of the two adjacent layers, the specific gravity ρ L of the lower layer portion, and the inclusion portion A method for producing a multilayer food product, wherein the specific gravity ρ M satisfies 800 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000.
前記外層部の複数層のうち、隣接する二層を充填する工程において、隣接する二層のうちの下層部の粘度ηL(mPa・s)と、充填時における前記下層部の比重ρLおよび内包部の比重ρMが、7000×(ρM−ρL)＋1700≦ηL≦16000×(ρM−ρL)＋4000を充足することを特徴とする多層食品の製造方法。 It has an outer layer part composed of a plurality of layers composed of gelling food and / or fluid food, and an inner part that is also composed of gelling food and / or fluid food and is enclosed in the outer layer part. A method for producing a multilayer food product, comprising:
In the step of filling two adjacent layers among the plurality of layers of the outer layer portion, the viscosity η L (mPa · s) of the lower layer portion of the adjacent two layers, the specific gravity ρ L of the lower layer portion at the time of filling, and A method for producing a multilayer food product, characterized in that the specific gravity ρ M of the inclusion part satisfies 7000 × (ρ M −ρ L ) + 1700 ≦ η L ≦ 16000 × (ρ M −ρ L ) +4000.
Among the plurality of layers, in the step of filling two adjacent layers, the specific gravity ρ U of the upper layer portion of the two adjacent layers and the specific gravity ρ L of the lower layer portion of the two adjacent layers are expressed as ρ U ≦ ρ It is set as L , The manufacturing method of the multilayer foodstuff in any one of Claims 7-9 characterized by the above-mentioned.
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