JP2015012828A - Soupy food product having strange texture and meltability in mouth - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a food product having meltability in a mouth, swiftly liquified in the mouth and giving a fresh and easily swallowable texture while dramatically widening its use and form by making the state of a liquid food product solid at ordinary temperature.SOLUTION: A target liquid is heated, thereafter, powder gelatin is added thereto, whipping is performed, and, while air is held in the liquid, it is cooled and solidified. The addition ratio of the gelatin is suitably regulated by the liquid or the melting state in the mouth to be obtained with the 2 to 2.5% as a base.

Description

The present invention makes liquid food solid at room temperature, so that it can be wrapped or sandwiched with bread, etc. When it is eaten, it returns to liquid (sucking) and liquid in the mouth It provides a rich and strange texture that spreads.
Any object can be used as long as it is a liquid, and a frozen state such as cream or ice cream can be wrapped in bread, and the flavor remains as it is and does not melt at room temperature.
The throat is refreshing and does not clog the throat.

Until now, as a technology for making a liquid into a solid state, there has been a technique using agar, gelatin, or the like, but it has not been possible to obtain a mysterious texture that liquefies all at once in the mouth. For this reason, some clogged the throat and disturbed swallowing.

Therefore, it is an object of the present invention to provide a method for producing a food product that solves the problems of the prior art, has a good mouthfeel, rapidly liquefies in the mouth, and produces a fresh and easy to swallow texture.

As a result of repeated research to achieve the above object, the present inventor is to solidify by adding powdered gelatin after heating the target liquid, but it is greatly different from jelly to which conventional gelatin is added. This product is to make air in the liquid by whipping during cooling. The ratio of gelatin to be added is appropriately adjusted depending on the liquid based on 2% to 2.5% of the liquid and depending on the desired mouthfeel.

According to the present invention, although the manufacture is easy, the effect of the product is great, and the conventional bread or the like takes moisture in the mouth when eating and often wants a drink at the same time. Therefore, it is easy to eat anytime, anywhere, such as during work, in the car, or at home. Because it liquefies in the mouth, elderly people who have difficulty swallowing are less likely to swallow. In addition, since frozen products such as ice cream can be handled in the same way, they can be eaten refreshingly and deliciously even in summer when ordinary bread is difficult to eat.

Hereinafter, a specific example is shown and the form for implementing this invention is demonstrated.
Examples of objects include juices, strawberries, various sauces, ice creams, soft creams, carbonated drinks, and others.
They are heated to make the solids liquid.
Then, the mixture is mixed with gelatin based on 2 to 2.5%, and whipped while being cooled to entrap air bubbles, so that a food product with a unique and smooth mouthfeel can be obtained.
You can eat it as it is, or you can wrap it with bread, pizza, or rice balls.
Even if you make a layer of cake dough or pie dough like millefeuille or process it so that it can be eaten with meat and vegetables, it becomes liquid in your mouth and is easy to eat.
When ice cream or soft cream is processed, the flavor can be kept as it is at room temperature.
In the present invention, various sugars, seasonings, processed fruit products, coloring agents, fragrances and the like can be blended.
Moreover, a thickening polysaccharide, a stabilizer, and a gelling agent can be mix | blended for adjustment of food texture.
An emulsifier, a ph adjuster, etc. can also be used.
In the present invention, the object is heated to liquefy the solid. The heating temperature may be any mixture with gelatin and subsequent whipping, but from the viewpoint of sterilization, it is preferably from about 80 ° C. to just before boiling.
Then, it cools, stirring.
The foods produced by the present invention are softer than usual and easy to swallow even when refrigerated or frozen, as well as at room temperature.

Examples of the present invention will be described below, but the present invention is not limited thereto.
Example 1
Use as bread contents (filling material).
It can be used for all types of bread. For example, curry bread has a different texture than conventional curry bread, and it becomes a state of eating curry roux (curry soup), resulting in a new type of curry bread.
In addition, in anpan, the contents of anko change into a sap and become a new type of ampan.
(Example 2)
Because it does not melt at room temperature, it can be diverted to products that cannot be considered by conventional wisdom. For example, ice cream that melts at room temperature becomes an ice cream that does not melt at room temperature.
On the other hand, the contents change into a liquid when heated in the winter, etc., so that ordinary bread becomes like a small dragon wrap for Chinese food, so it can be used for heating.

The food product obtained by the present invention can be used alone, as a filling, ingredients, and topping, and in addition to the deliciousness of the material, it gives a unique mouthfeel and greatly increases the commercial value. It is something to increase.
Even if it is difficult to form normal wrapping or scissors, such as ice cream and soft ice cream, a variety of molding is possible, greatly expanding the possibilities.
It is also an invention that can be widely used to generate safe meals for people with inadequate swallowing ability, such as the elderly and children, which have become a problem in recent years.

Claims (1)

A method for producing a food that processes a food that is liquid at room temperature and returns to the liquid in the mouth when eaten while being solid at room temperature. Thereafter, air is added to the liquid by adding an appropriate amount of powdered gelatin and cooling with whipping.