JP2023129899A - layered food - Google Patents

Abstract

To provide a new layered food whose upper and lower layers are not mixed with each other and which has less influence on original tastes of the food of both layers in a layered food in which a gel-like food which has soft melting feeling in the mouth such as pudding is disposed on a lower layer and a viscous food such as cream is disposed on an upper layer.SOLUTION: Provided is a multi-layered food filled in a container including a gel-like food serving as a lower layer part and a viscous food serving as an upper layer part; and an intermediate layer part disposed between the lower layer part and the upper layer part and including a polysaccharide thickener. The lower layer part and the intermediate layer part have the following properties: the lower layer part has a hardness of lower than 9 gf as its surface temperature lowers by 15°C compared with that when the food is filled in the container; and the intermediate layer part has a hardness of 9 gf or more as its surface temperature lowers by 15°C compared with that when the food is filled in the container and includes the polysaccharide thickener.SELECTED DRAWING: None

Description

The present invention relates to a layered food product and a method for producing the same. Specifically, the present invention relates to a layered food in which the lower layer is a gel-like food and the upper layer is a viscous food.

In recent years, a variety of puddings with different hardnesses have been sold, but among them, people tend to prefer puddings that are smooth and melt in the mouth, and are one of the elements of delicious pudding. Layered products are also on sale, where cream is placed on top of pudding to create a delicious combination of cream and cream. However, in the case of a pudding with smooth physical properties such as a melting bottom layer, there is a problem that if cream is filled on top of the pudding, it will mix during filling and it will not be possible to form a clear cream layer. To avoid this, the lower layer of pudding had to be cooled and gelled, and then the upper layer of cream had to be placed on top of it.
However, in order to industrially and continuously manufacture the above-mentioned layered food, space and time are required to cool the lower layer gel food after filling it into a container until it becomes a gel, which is impractical. Ta.
By solving these problems, we manufactured a layered food product in which the upper layer food was placed immediately after the lower layer gel food was filled into a container, that is, while the lower gel food product was still in a liquid state at high temperature. The following techniques were known.

Patent Document 1 focuses on the specific gravity, viscosity, emulsifier, and type of gelling agent used of the lower dessert layer and the upper layer sauce, and adjusts these to a specific range and specific type. A technique has been disclosed that makes it possible to immediately add sauce on top of the hot and liquid state without waiting for it to gel. As for the viscosity in the specific range, the upper layer must have a viscosity of 1000 mPa-S or more and 1800 mPa-S or less at the temperature during filling, the lower layer must have a viscosity of 100 mPa-S or more and 200 mPa-S or less at the filling temperature, and the specific gravity of the upper layer is higher than that of the lower layer. It is disclosed that the specific gravity is 0.05 or more smaller than the specific gravity. Furthermore, as thickeners and gelling agents, agar, gelatin, starch, guar gum, locust bean gum, agar, gelatin, starch, guar gum, locust bean gum, Tamarind seed gum is mentioned.

Patent Document 2 discloses that after the lower dessert containing cations such as calcium is filled into a container at high temperature and in liquid form, the gelling agent and gums that are thermally irreversible and have cation reactivity are immediately added to the container without cooling the dessert. discloses a technique in which an upper layer of whipped product containing a low-temperature gelling agent is placed thereon and then cooled and gelled. Examples of the gelling agent include gellan gum, LM pectin, and sodium alginate; examples of gums include xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, and the like; and gelatin or agar as the low-temperature gelling agent. It is mentioned.

Patent Document 3 relates to a multilayer dessert having an interface between the upper and lower layers, containing at least 0.10 to 1.0% by weight of polyglycerol fatty acid ester or sucrose fatty acid ester in both or one of the upper and lower two layers, A container is filled with a lower layer having a viscosity of 90 to 2000 mPa・s, and then an upper layer having a viscosity of 30 to 500 mPa・s and 0.01 to 0.05 lower in specific gravity than the lower layer is continuously filled into the container. A cooling technique is disclosed.
However, all of the above technologies require specific physical properties and specific ingredients for the food in the upper or lower layer, and there are problems such as the impact on the original taste of the layered food and restrictions on the selection of combinations of foods in the upper and lower layers. there were.

Japanese Patent Application Publication No. 2003-102406 Patent No. 2879333 Japanese Patent Application Publication No. 2006-6127

The present invention provides a layered food in which a soft melt-in-your-mouth gel food such as pudding is placed in the lower layer and a viscous food such as cream in the upper layer, which is simple and not disclosed in any of the above-mentioned prior art. It is an object of the present invention to provide, by a highly versatile method, a new layered food in which the upper and lower layers do not mix, and which has little effect on the original taste and texture of the food in both layers.

The present inventors conducted intensive studies to solve the above problem, and found that the above problem can be solved by providing a new intermediate layer with shape retention properties between the upper layer and the lower layer and adjusting the filling temperature. They discovered this and completed the present invention.
That is, the present invention has the following configuration.
<1>
The lower layer is a gel-like food, the upper layer is a viscous food,
a gel-like food serving as an intermediate layer placed between the lower layer and the upper layer;
A multilayer food filled in a container containing
A multilayer food product in which the lower layer portion and the middle layer portion have the following properties.
Lower part;
An intermediate layer portion whose hardness is less than 9.0 gf when the surface temperature is 15° C. lower than the temperature at the time of filling the container;
Hardness is 9.0 gf or more when the surface temperature is 15°C lower than the temperature at the time of filling the container, and contains polysaccharide thickener <2>
The multilayer food according to <1>, wherein the polysaccharide thickener is one or more selected from the group consisting of gellan gum, xanthan gum, locust bean gum, carrageenan, guar gum, tamarind seed gum, and agar.
<3>
The multilayer food according to <1> or <2>, wherein the viscous food in the upper layer is cream and the gel food in the lower layer is pudding.
<4>
The multilayer food according to any one of <1> to <3>, wherein the ratio of the thickness of the middle layer part to the lower layer part is 1:2 to 1:7.
<5>
A step of filling a container with raw materials for a gel-like food serving as the lower layer;
a step of filling the upper surface of the lower layer with raw materials for a gel-like food that will become the middle layer;
a step of filling the upper surface of the middle layer with a viscous food ingredient that will become the upper layer;
A method for producing a multi-layered food comprising:
A manufacturing method in which the lower layer portion and the intermediate layer portion have the following properties.
Lower part;
An intermediate layer portion whose hardness is less than 9.0 gf when the surface temperature is 15° C. lower than the temperature at the time of filling the container;
Hardness is 9.0 gf or more when the surface temperature is 15°C lower than the temperature at the time of filling the container, and contains polysaccharide thickener <6>
The production method according to <5>, wherein the polysaccharide thickener is one or more selected from the group consisting of gellan gum, xanthan gum, locust bean gum, carrageenan, guar gum, tamarind seed gum, and agar.
<7>
The manufacturing method according to <5> or <6>, wherein the viscous food in the upper layer is cream and the gel-like food in the lower layer is pudding.
<8>
The manufacturing method according to any one of <5> to <7>, wherein the ratio of the thickness of the intermediate layer portion to the lower layer portion is 1:2 to 1:7.
<9>
The manufacturing method according to any one of <5> to <8>, wherein the step of filling the upper surface of the lower layer with the intermediate layer is performed after the surface temperature of the lower layer has decreased by 5 to 20° C. from the time of filling.
<10>
The manufacturing method according to any one of <5> to <9>, wherein the step of filling the upper surface of the lower layer with the intermediate layer is performed before the lower layer is gelled.
<11>
A step of filling a container with raw materials for a gel-like food serving as the lower layer;
a step of filling the upper surface of the lower layer with raw materials for a gel-like food that will become the middle layer;
a step of filling the upper surface of the middle layer with a viscous food ingredient that will become the upper layer;
A method for producing a multi-layered food comprising:
The manufacturing method described above, wherein the step of filling the upper surface of the lower layer with the intermediate layer is performed after the surface temperature of the lower layer has decreased by 5 to 20° C. from the time of filling.

According to the present invention, a new layered food in which a soft gel-like food such as pudding is placed in the lower layer and a viscous food such as cream in the upper layer has a smooth texture without intermingling of the upper and lower layers. A layered food and a method for producing the same can be provided.

(Multilayer food)
The multilayer food product of the present invention is a layered food product including the following lower layer portion, middle layer portion, and upper layer portion. Typically, these include layered desserts such as puddings with cream or sauce on top.
The food forming the lower layer is a gel food. Examples include pudding and jelly.
The food forming the middle layer is a gel food. Examples include pudding and jelly.
The food forming the upper layer is a viscous food. Examples include sauce, cream, etc. A description of each layer will be given later.

(Lower layer: gel food)
In the present invention, the food in the lower layer is a soft layer, and various gel-like foods can be used regardless of the raw materials as long as they have a smooth texture. Among these, gel-like desserts are preferred, with pudding being a typical example.
In the present invention, there are various factors that make up the "smooth texture" and it is very difficult to simply express it in numerical values, but "smooth texture" for gel-like foods (especially pudding) means It is thought that the texture is uniform when crushed. In other words, it is considered that a clear decrease in hardness does not occur after rupture, or that a rupture point does not occur. Whether or not it has a smooth texture can be evaluated by sensory evaluation by a professional panelist, as shown in the Examples below.
It should be noted that the smoothness of the gel-like food is, of course, well evaluated by the above-mentioned sensory evaluation, but if it is defined by objective hardness, the surface temperature of the gel-like food in the lower layer of the present invention is higher than that of the container. The hardness is less than 9.0 gf when the temperature is lowered by 15°C than the temperature at the time of filling. This is because if the content is less than 9.0 gf, gelation will be slow and the lower layer of the food will be smooth. If the hardness is 9.0 gf or more, gelation occurs quickly, the lower layer food lacks smoothness, and when the upper layer viscous food is placed on it, it does not mix, making it unnecessary to pass through the intermediate layer of the present invention. This is because they lack sex.
Hardness was measured using a creep meter RE2-33005B (manufactured by Yamaden Co., Ltd.) using a cylindrical plunger with a diameter of 16 mm, at a sample stage speed of 1 mm/sec, and a strain rate of 20%, as shown in the examples below. , with a clearance of 80%.

(Upper layer: viscous food)
In the present invention, the upper layer is a viscous food product. Examples of viscous foods include whipped cream, fresh cream, cream-like sauce, meringue, chocolate cream, and sauces (fruit sauce, caramel sauce, chocolate sauce, etc.). The ingredients for whipped cream can be animal or vegetable. In addition, the cream may be in a viscous state, and in addition to being whipped to form peaks, it may also be in a state of 8-part, 5-part, 3-part, etc. When the food in the lower layer is pudding, typical examples of the upper layer are fresh cream, whipped cream, and cream-like sauce.

(Middle layer: polysaccharide thickener)
In the present invention, the intermediate layer portion is a gel-like food product that requires a certain shape retention property. In order to have a certain shape retention property, it is necessary to contain a thickening polysaccharide and have a hardness of 9.0 gf or more when the surface temperature is 15° C. lower than the temperature at the time of filling the container. This is because by having a hardness of 9.0 gf or more when the temperature of the intermediate layer is lowered by 15° C. from the temperature when the container is filled, a layer that quickly gels and has a certain shape retention property can be formed. The ``shape-retentive layer'' is considered to have a slightly hard texture when crushed with the tongue, in contrast to the ``smooth texture'' required for the lower layer. In other words, it is thought that a clear decrease in hardness occurs after fracture. The point in time when the temperature is 15°C lower than the temperature at the time of filling the container is used as the standard because gelation of the surface of the middle layer is necessary in order to stack the upper layer neatly, and in order to gel the surface, the temperature must be 15°C or higher. This is because it is necessary to lower the temperature.

Further, the thickening polysaccharide contained in the intermediate layer of the present invention forms a gel-like food product as an intermediate layer having a hardness of 9.0 gf or more when the surface temperature is 15°C lower than the temperature at the time of filling the container. The type doesn't matter as long as it's possible. The hardness is particularly preferably 10.0 gf or more.
The intermediate layer portion of the present invention can achieve the above-mentioned physical properties by adjusting the composition of the thickening polysaccharide and its blending amount. Examples of the polysaccharide thickener include gellan gum, xanthan gum, locust bean gum, carrageenan, guar gum, tamarind seed gum, and agar, and it is desirable to include one or more selected from the group consisting of these. Among these, it is more desirable to include at least gellan gum, xanthan gum, and locust bean gum. Further, the viscosity of the intermediate layer portion of the present invention is preferably, for example, 20 to 300 cp.

In the present invention, the thickness ratio between the intermediate layer and the lower layer is preferably 1:2 to 1:7. When the ratio is less than 1:2, the ratio of the middle layer to the lower layer is high and the food lacks the smoothness of a gel-like food when eaten as a whole, and when it exceeds 1:7, the ratio of the middle layer to the lower layer is high. This is because the upper and middle layers and the middle and lower layers are likely to mix together. The thickness of the intermediate layer portion is preferably 5 to 13 mm, more preferably 5 to 8 mm.
In the present invention, by providing such a gel-like food in the middle layer, the type or combination of the viscous food in the upper layer and the gel-like food in the lower layer is not limited, that is, it is not limited by these types or combinations. Various multi-layered foods can be industrially manufactured without any process.

(container)
The container to be filled with the layered food of the present invention may be any container that can be filled with the gel food in a hot liquid state, and examples thereof include plastic containers, glass containers, paper containers, metal containers, etc. . The capacity of the container is not limited, but for example, in the case of dessert foods, it may be 50 to 300 mL. The shape of the container can be any desired shape, such as a cup, cylinder, cylinder, cube, rectangular parallelepiped, cone, sphere, hemisphere, cone, or cone.
It goes without saying that in the layered food of the present invention, a layer of sauce, caramel, etc. can be placed further below the lower layer, and sauce or toppings can be placed further above the upper layer.

(raw materials)
The gel food of the present invention includes sugars/sweeteners, dairy products, oils and fats, fruit juice/fruit processed products, stabilizers, chocolate, cocoa, coffee, black tea, chicken eggs, bean paste, emulsifiers, and colorings, as well as general foods. A flavoring agent, a flavoring agent, a vitamin, etc. can be used. Moreover, the polysaccharide contained in the food of the present invention is not particularly limited as long as it is a material that can gel the target composition. Examples include two or more selected from the group consisting of agar, gellan gum, xanthan gum, locust bean gum, guar gum, tara gum, and carrageenan. The content of polysaccharides in the food of the present invention is not particularly limited and can be adjusted as appropriate depending on the characteristics of each layer.

Examples of saccharides that can be used in the food of the present invention include starch decomposition products such as sugar, high fructose sugar, glucose, maltose, lactose, honey, trehalose, maltitol, palatinit, starch syrup, and dextrin.

Sweeteners that can be used in the food of the present invention include aspartame, acesulfame potassium, advantame, xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, sodium saccharin, sucralose, neotame, L-arabinose, licorice extract, D- Examples include xylose, α-glucosyltransferase-treated stevia, enzymatically degraded licorice, stevia extract, stevia powder, thaumatin, Brazilian licorice extract, licorice extract, L-rhamnose, D-ribose, amacha extract, licorice powder, and the like.

Dairy products that can be used in the food of the present invention include cream, butter, cheese, concentrated whey, and ice cream made from milk derived from at least one of cow, goat, sheep, water buffalo, horse, camel, and yak. Creams, concentrated milk, skimmed concentrated milk, evaporated condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, infant formula, fermented milk , lactic acid bacteria drinks, and milk drinks. Dairy products may be used alone or in combination of two or more.

As the fats and oils that can be used in the food of the present invention, any fats and oils commercially available in the field can be used, and examples include, but are not limited to, raw milk, milk fats such as butter, cream, and cheese, shortening, margarine, and processed fats. Fats and oils, vegetable oils such as shea butter, olive oil, soybean oil, salad oil, safflower oil, corn oil, sesame oil, safflower oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, palm fractionated oil, cacao mass, Examples include animal fats and oils such as cocoa butter, lard, and fish oil.

Processed fruit juices or pulp products that can be used in the food of the present invention include apples, oranges, grapefruits, mandarin oranges, lemons, peaches, melons, strawberries, grapes, Muscats, Kyoho grapes, mangoes, persimmons, and the like.

As stabilizers that can be used in the food of the present invention, commonly available stabilizers such as agar, gelatin, locust bean gum, xanthan gum, gellan gum, carrageenan, and sodium alginate can be used. As the thickener, commonly available thickeners such as starch, guar gum, tamarind seed gum, karaya gum, pectin, psyllium seed gum, pullulan, and curdlan can be used.

Flavor materials that can be used in the food of the present invention include salts such as table salt, coffee, black tea, matcha, hojicha, chocolate, cocoa, alcoholic beverages, soy products (soy milk, soy milk cream, kinako), sweet potatoes, chestnuts, peanuts, and almonds. , macadamia nuts, cashew nuts, pistachios, and other seeds.

Examples of emulsifiers that can be used in the food of the present invention include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and the like. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be enzymatically decomposed lecithin. Examples of the sucrose fatty acid ester include sucrose fatty acid esters containing palmitic acid or stearic acid as a fatty acid. Polyglycerin fatty acid ester is an ester of glycerin and fatty acid, and includes diglycerin fatty acid ester, triglycerin fatty acid ester, tetraglycerin fatty acid ester, pentaglycerin fatty acid ester, hexaglycerin fatty acid ester, heptaglycerin fatty acid ester, octaglycerin fatty acid ester, nona Examples include glycerin fatty acid ester and decaglycerin fatty acid ester. Examples of sorbitan fatty acid esters include sorbitan monooleate and sorbitan monolaurate. Emulsifiers can have any hydrophilic-hydrophobic balance (HLB).

Flavoring agents that can be used in the food of the present invention include water-soluble flavorings, oil-based flavorings, emulsified flavorings, powdered flavorings, and alcoholic beverages (brandy, spirits, liqueurs, wine, etc.) commonly used in foods. . As the coloring agent, natural coloring agents and synthetic coloring agents can be used.

Examples of vitamins that can be used in the food of the present invention include vitamin A, vitamin B (B1, B2, B6, B12, etc.), vitamin C, vitamin D, vitamin E, and the like.

(Production method)
The method for producing the layered food product of the present invention will be explained.
The method for producing a layered food product of the present invention includes at least the following steps (a) to (c).
(a) Filling a container with the raw material for the gel-like food that will become the lower layer (b) Filling the upper surface of the lower layer with the raw material for the gel-like food that will become the middle layer (c) Filling the upper surface of the middle layer with the raw material for the gel-like food that will become the middle layer Step (a) is a process of filling a container with the heated and melted raw material (sometimes referred to as a raw material mix) for the gel-like food that will form the lower layer. . The temperature of the raw material for the gel food in this case varies depending on the target gel food, but may be any temperature at which the raw material does not gel and remains liquid, for example, 30 to 80°C.

In (b), the gel-like food material in the middle layer is heated and melted in the same manner as in the lower layer, while the gel-like food material in the lower layer is still in liquid form (before the gel-like food material in the lower layer gels). This is the process of filling food ingredients (sometimes called raw material mix). The timing for filling the upper surface of the lower layer with the raw material for the gel-like food that will become the middle layer is, for example, the timing after the surface temperature of the gel-like food in the lower layer has decreased by 5 to 20 degrees Celsius compared to when the container was filled. . More preferably, the timing is after the temperature has decreased by 10 to 20°C. If the temperature decrease is less than 5℃, the surface may not have gelled, and if the temperature decrease is greater than 20℃, it is likely that gelation has occurred, but it will take extra time. It is from.

(c) is a step of filling the upper surface of the middle layer with raw materials (sometimes referred to as a raw material mix) for the viscous food that will become the upper layer. In the present invention, by setting the hardness of the intermediate layer to 9.0 gf or more when the surface temperature is 15°C lower than the temperature at the time of filling the container, a viscous food is formed on the upper surface of the gel-like food in the intermediate layer. Because the gel-like food in the middle layer has an appropriate hardness, the viscous food and the gel-like food in the lower layer do not mix when placed on the middle layer, and a clean layered food is produced through the middle layer. be able to.

It is desirable that the steps (a) to (c) be carried out continuously on an industrial scale.
In the viscous food (c), instead of forming a single layer by one filling, a plurality of raw materials for the viscous food may be provided from a plurality of discharge ports. Furthermore, after filling one type of viscous food material, the stack may be stacked by filling different viscous food materials continuously. For example, caramel sauce may be further layered on top of cream-like sauce, or different types of cream-like sauce may be discharged from two discharge ports to fill the container.
Furthermore, by cooling the entire product after the step (c), both the lower layer and the middle layer are properly gelled, resulting in a more stable layered gel food. Note that, in addition to the cooling step, steps that are performed in normal food manufacturing, such as a sterilization step and a packaging step, can also be provided after step (c).

[Test example 1]
1. Evaluation test for changes in hardness due to decrease in surface temperature A single layer was created by changing the formulation, an upper layer was filled on top of the single layer, and changes in hardness due to decrease in surface temperature of the single layer were investigated.
(1) Test of Formulation Example 1 19.0% saccharide, 6.5% milk raw material, 4.0% vegetable oil, 0.6% gelling agent and water were mixed and heated to 95°C. After holding for 10 minutes, homogenization treatment (10 MPa) was performed and the temperature was held at 65°C. Immediately before evaluation, 60 g of the sample was filled into a 90 mL plastic cup, and the hardness was measured at the time of filling, when the surface temperature decreased by 10° C., and when the surface temperature decreased by 15° C. from the time of filling. The hardness was measured using a creep meter RE2-33005B (manufactured by Yamaden Co., Ltd.). The test was carried out using a cylindrical plunger with a diameter of 16 mm, a sample stage speed of 1 mm/sec, a strain rate of 20%, and a clearance of 80%. The results are shown in Table 1.
(2) Test of Formulation Example 2 Preparation and preparation were carried out in the same manner as Formulation Example 1, except that 26.5% sugars, 6.0% milk raw materials, 4.0% vegetable oil, 1.3% gelling agent, and water were mixed. We conducted an evaluation.
(3) Test of Formulation Example 3 Except for the mixing of 19.0% saccharides, 5.4% milk raw materials, 6.3% vegetable oil, 1.3% matcha, 0.5% gelling agent, and water. Preparation and evaluation were carried out in the same manner as in Example 1.
(4) Test of Formulation Example 4 Preparation and preparation were carried out in the same manner as Formulation Example 1 except that 15.5% sugars, 6.5% milk raw materials, 3.8% vegetable oil, 0.7% gelling agent, and water were mixed. We conducted an evaluation.
(5) Test of Formulation Example 5 Preparation and evaluation were carried out in the same manner as Formulation 1 except that 8.7% sugar, 43.2% milk raw material, 1.0% matcha, 2.0% gelling agent, and water were mixed. went.
The gelling agents of Formulation Examples 1 to 4 contain at least gellan gum, locust bean gum, and xanthan gum, and are prepared by adding one or more of carrageenan, guar gum, and tamarind seed gum. Moreover, the gelling agent of Formulation Example 5 contains agar and gelatin.

2. Evaluation test for laminated state 10g of the cream-like sauce that will become the upper layer was filled with a syringe on the top surface of the sample created above (a sample whose surface temperature was 15° C. lower than when it was filled), and evaluated based on the following criteria. The cream-like sauce used was commercially available fresh cream with 8.0% sugar added to give a viscosity of 400 to 600 cp.

<Evaluation criteria>
◎: The boundary surface is clean and the lamination condition is very good.〇: There is some penetration, but the lamination condition is good. △: There is some mixing and the lamination condition is bad. ×: The upper layer has sunk and lamination is not possible.

3. Test Results and Discussion The results of the above tests are shown in Table 1.
Formulation Example 1 had a high hardness of 12.2 (gf) after being lowered by 15° C. than at the time of filling, and the laminated state of the upper layer was very good.
In Blend Example 2, the hardness after being lowered by 15° C. from the time of filling was not so high as 7.1 (gf), and the laminated state of the upper layer part was mixed and the laminated state was poor.
Blend Example 3 had a high hardness of 10.2 (gf) after being lowered by 15° C. than at the time of filling, and the laminated state of the upper layer was very good.
For formulation examples 4 and 5, the hardness was low at 5.1 and 3.0 (gf) after decreasing by 15°C from the time of filling, and the lamination state of the upper layer was such that the upper layer sank and could not be laminated. .
From the above, it was found that if the hardness of the intermediate layer after the surface temperature has decreased by 15° C. from the time of filling the container is 9.0 gf or more, the upper layer can be neatly laminated thereon.

[Test Example 2] Effect of the ratio of the thickness of the lower layer part and the middle layer part on the smoothness of the layered food. A sensory evaluation was conducted on the smoothness of the layered food when the ratio was changed.
1. Test method
(i) Preparation of lower layer pudding mix 26.5% sugars, 6.0% milk raw materials, 4.0% vegetable oil, 1.3% gelling agent and water were mixed and heated to 95°C. After holding for 10 minutes, homogenization treatment (10 MPa) was performed and the temperature was held at 65°C.
(ii) Preparation of middle layer pudding mix 19.0% sugars, 6.5% milk raw materials, 4.0% vegetable oil, 0.6% gelling agent and water were mixed and prepared in the same manner as the lower layer.
(iii) Preparation of upper layer mix 92% commercially available fresh cream and 8% sugars were mixed, whipped to a viscosity of 400 to 600 cp, and kept at 10°C.

(iv) Preparation of layered food samples The pudding mixes prepared in (i) and (ii) above were mixed so that the total thickness of the middle layer part and the lower layer part was 40 mm, and the thickness ratio was 1:1, 1:2, 1. :3, 1:7, product samples were prepared according to the following procedure.
<Step 1>
The lower layer mix was filled into a cup so as to have the above thickness and ratio, and the mixture was cooled in a refrigerator for 30 minutes.
<Step 2>
The middle layer mix was filled onto the upper surface of the lower layer mix whose surface had become slightly gelled so as to have the above thickness and ratio, and the mixture was cooled in a refrigerator for 30 minutes.
<Step 3>
10 g of the upper layer mix was filled on the upper surface of the middle layer mix whose surface had become slightly gelled, and the mixture was cooled in a refrigerator until the entire product was completely gelled.

(v) Evaluation method Samples were kept at a temperature of 10°C in an incubator the day before the evaluation, and smoothness was evaluated based on whether the texture was uniform when a spoonful was placed in the mouth with a 5cc spoon and crushed with the tongue. Ta. Sensory evaluation was conducted by seven expert panelists and evaluated based on the following criteria.
<Evaluation criteria>
◎: Very smooth 〇: Smooth △: Not very smooth ×: Not smooth at all

2. Evaluation results
The results are shown in Table 2.
According to the results, when the thickness ratio of the middle layer part and the lower layer part was 1:1, it lacked smoothness, when it was 1:2 and 1:3, it was smooth, and when it was 1:7, it was very smooth. From the above, it was found that a layered food with a smooth texture can be obtained when the ratio of the thicknesses of the middle layer and the lower layer is 1:2 to 1:7.

According to the present invention, a new layered food that has a soft gel-like food such as pudding in the lower layer and a viscous food such as cream in the upper layer has a smooth texture without mixing of the upper and lower layers. Foods and methods for producing the same can be provided.

Claims (11)

The lower layer is a gel-like food, the upper layer is a viscous food,
a gel-like food serving as an intermediate layer placed between the lower layer and the upper layer;
A multilayer food filled in a container containing
A multilayer food product in which the lower layer portion and the middle layer portion have the following properties.
Lower part;
An intermediate layer portion whose hardness is less than 9.0 gf when the surface temperature is 15° C. lower than the temperature at the time of filling the container;
The hardness is 9.0gf or more when the surface temperature is 15℃ lower than the temperature at the time of filling the container, and it contains polysaccharide thickener. The multilayer food according to claim 1, wherein the polysaccharide thickener is one or more selected from the group consisting of gellan gum, xanthan gum, locust bean gum, carrageenan, guar gum, tamarind seed gum, and agar. 3. The multilayer food according to claim 1, wherein the viscous food in the upper layer is cream and the gel food in the lower layer is pudding. The multilayer food product according to any one of claims 1 to 3, wherein the ratio of the thickness of the middle layer portion to the lower layer portion is 1:2 to 1:7. A step of filling a container with raw materials for a gel-like food serving as the lower layer;
a step of filling the upper surface of the lower layer with raw materials for a gel-like food that will become the middle layer;
a step of filling the upper surface of the middle layer with a viscous food ingredient that will become the upper layer;
A method for producing a multi-layered food comprising:
A manufacturing method in which the lower layer portion and the intermediate layer portion have the following properties.
Lower part;
An intermediate layer portion whose hardness is less than 9.0 gf when the surface temperature is 15° C. lower than the temperature at the time of filling the container;
The hardness is 9.0gf or more when the surface temperature is 15℃ lower than the temperature at the time of filling the container, and it contains polysaccharide thickener. 6. The production method according to claim 5, wherein the polysaccharide thickener is one or more selected from the group consisting of gellan gum, xanthan gum, locust bean gum, carrageenan, guar gum, tamarind seed gum, and agar. 7. The manufacturing method according to claim 5, wherein the viscous food in the upper layer is cream and the gel food in the lower layer is pudding. The manufacturing method according to any one of claims 5 to 7, wherein the ratio of the thickness of the intermediate layer portion to the lower layer portion is 1:2 to 1:7. The manufacturing method according to any one of claims 5 to 8, wherein the step of filling the upper surface of the lower layer with the intermediate layer is performed after the surface temperature of the lower layer has decreased by 5 to 20° C. from the time of filling. 10. The manufacturing method according to claim 5, wherein the step of filling the upper surface of the lower layer with the intermediate layer is performed before the lower layer is gelled. A step of filling a container with raw materials for a gel-like food serving as the lower layer;
a step of filling the upper surface of the lower layer with raw materials for a gel-like food that will become the middle layer;
a step of filling the upper surface of the middle layer with a viscous food ingredient that will become the upper layer;
A method for producing a multi-layered food comprising:
The manufacturing method described above, wherein the step of filling the upper surface of the lower layer with the intermediate layer is performed after the surface temperature of the lower layer has decreased by 5 to 20° C. from the time of filling.