JP2665425B2 - Containerized two-layer dessert and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a two-layer dessert in a container wherein the lower layer is a bubble-containing gelled dessert and the upper layer is a sauce, and a method for producing the same.

[0002]

2. Description of the Related Art A one-layer bubble-containing gelled dessert has been disclosed in Japanese Patent Publication No. Hei 13-13820. The present inventors, unlike the above-mentioned one-layer type gel-like dessert, have a good appearance and texture, so that a bubble-containing gel-like dessert such as a rare cheesecake is used as a lower layer, and a sauce such as a fruit sauce is put on top of it. We tried to develop a double-layered dessert in a container (hereinafter referred to as a double-layered dessert in a container).

[0003] However, in such a two-layer type dessert in a container, since the lower layer contains air bubbles, a part of the liquid material in the upper layer settles in the lower layer during storage, and the appearance and texture are reduced. There was a problem.

When the lower layer is a gel dessert containing bubbles and the upper layer is a sauce, the paste is subjected to a heat sterilization treatment in order to impart preservability in the production of a two-layer dessert in a container, and the upper layer and the lower layer are mixed. There has been a problem that the boundary between the upper layer and the lower layer becomes unclear, and most of the bubbles in the lower layer disappear.

[0005] A two-layer dessert in a container is disclosed in Japanese Patent Application Laid-Open Nos. 62-248644 and 2-135,062.

However, these publications do not disclose a two-layered container dessert in which the bubble-containing gelled dessert is used as a lower layer and the upper layer is a sauce, and suggest means for solving the above-mentioned problems. It was not something.

Further, all of the above-mentioned techniques are techniques only for clarifying the boundary between the upper layer and the lower layer of a two-layer dessert in a container, and the upper layer is formed of one of alginic acid or the like and a divalent metal salt and the lower layer. In addition to the requirement that the other layer be contained, the essential requirement is to provide a specific gravity difference between the upper layer and the lower layer. As a result, when using these techniques to obtain a bubble-containing gelled dessert as in the present invention as a lower layer and obtain a two-layered container dessert in which the upper layer is a sauce, the upper layer raw material and the lower layer raw material The specific gravity must be adjusted, which is not only complicated, but also makes it difficult to use, for example, an upper-layer sauce having a higher sugar content than the lower-layer bubble-containing gelled dessert. There is a problem that the combination is greatly restricted.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a two-layer dessert in a container which does not have the above-mentioned problems and a method for producing the same.

That is, in the first aspect of the present invention, in a two-layer dessert in a container in which the lower layer is a bubble-containing gelled dessert and the upper layer is a sauce, a gel is formed by reacting with the lower-layer bubble-containing gelled dessert. A thin film is formed at the boundary between the upper layer and the lower layer by containing one of the pair of gel-forming substances and the heat-coagulable substance, and containing the other of the pair of gel-forming substances forming the gel in the source of the upper layer. This is a two-layer dessert in a container. Further, a second aspect of the present invention is a method of (a) filling a container with a raw material liquid for a bubble-containing gelled dessert containing one of a pair of gel-forming substances that form a gel by a reaction and a thermosetting substance.
(B) a step of cooling and solidifying at least the upper surface portion of the raw material liquid; and (c) a step of filling the solidified upper surface portion with a source containing the other of a pair of gel-forming substances that form a gel by reaction. (D) a step of heating the container, and (e) a step of cooling the container.

Hereinafter, the contents of the present invention will be described in detail. FIG. 1 is a sectional view of one embodiment of the present invention. 1 in the figure
Indicates a two-layer dessert in a container, and the two-layer dessert in the container 1 basically includes a container 2, a lower layer 3, an upper layer 4, and a thin film 5.
And a lid 6.

The shape and size of the container 2 are not particularly limited.
Also, the material may be any suitable for food containers,
When a heat treatment such as a heat sterilization treatment is performed as a subsequent step, it is necessary to have heat resistance. Specifically, glass cups, steel cans, aluminum cans, synthetic resin cups and the like can be exemplified.However, in view of gas barrier properties and light shielding properties, steel, aluminum cans, or an intermediate layer made of steel, aluminum, or ethylene vinyl acetate is used as an intermediate layer. A cup made of a synthetic resin in which saponified copolymers are laminated is preferable. When designing the product so that the contents can be seen from the outside, it is desirable to use a transparent glass cup, a synthetic resin cup, or the like.

Next, the lower layer 3 is made of, for example, a gel-like dessert containing bubbles such as rare cheesecake, bavarois, pudding, mousse, and souffle (hereinafter, simply referred to as a bubble-containing gel-like dessert). The bubble-containing gel dessert contains one of a pair of gel-forming substances that form a gel by a reaction and a thermosetting substance.

The pair of gel-forming substances which form a gel by the above reaction include, for example, (1) alginic acid or an edible metal salt having a valency of 2 or more such as alginate and calcium salt / magnesium salt, and (2) gellan gum and calcium salt. A divalent or higher edible metal salt such as a magnesium salt, (3) LM
Examples thereof include pectin and divalent or higher edible metal salts such as calcium salts and magnesium salts, and (4) a combination of xanthan gum and locust bean gum.

The thermocoagulable substances include egg white,
Egg yolk, curdlan, etc. can be exemplified, but egg white is most preferred in terms of bubble stability and flavor and texture of the resulting two-layer dessert. The content of the heat-coagulable substance varies depending on the type of the heat-coagulable substance. For example, when egg white is used as the heat-coagulable substance, 4 to 30% by weight is preferably based on the lower layer, that is, the whole bubble-containing gel dessert. Is 8 to 20% by weight
It is desirable that

The lower layer 3 (bubble-containing gel-like dessert) includes, besides one of a pair of gel-forming substances forming a gel by the above-mentioned reaction and a heat-coagulable substance, for example, gelation of carrageenan, gelatin, agar, etc. Agent is appropriately contained.
The content varies depending on the type and quality of the gelling agent to be used and the type and content of the heat-coagulable substance to be used in combination. For example, when carrageenan is used as the gelling agent, the lower layer (cellular gel dessert containing bubbles) is used. 0) for the whole.
It is desirably 3% by weight or more, preferably 0.5 to 1.5% by weight.

Further, the lower layer 3 (bubble-containing gel dessert) may contain, in addition to the above raw materials, sweeteners such as sugar, alcohols such as wine, brandy and rum, if necessary.
Dairy products such as milk, fresh cream, yogurt, cheese, etc.
Raw materials such as water, chocolate, corn starch, various juices, flavors and colorings are appropriately contained.

On the lower layer 3, an upper layer 4 is laminated. The upper layer 4 is composed of a source. The type of the sauce is not particularly limited as long as it is a sauce suitable for dessert, and examples thereof include fruit sauces containing solids such as pulp. Specifically, peach sauce, pine sauce, orange sauce, lemon sauce, apple sauce and the like can be exemplified. The source (upper layer 4) contains the other of a pair of gel-forming substances that form a gel by the above reaction, and a pair of gel-forming substances that form a gel by the reaction contained in the lower layer 3. The thin film 5 is formed at the boundary between the upper layer and the lower layer by reacting with one of them.

The content of a pair of gel-forming substances which form a gel by the above-mentioned reaction varies depending on the kind of the gel-forming substance, and, for example, in the case of (a) alginate and calcium lactate, the lower layer (bubble-containing gel-like substance) is used. The former is 0.4 to 2.0% by weight, preferably 0.6 to 1.0% by weight, and the latter is 0.02 to
0.5% by weight, preferably 0.05-0.2% by weight,
(B) In the case of gellan gum and calcium lactate, the former is 0.05 to 1.5% by weight, preferably 0.2 to 0.8% by weight, and the latter is 0.04 to 0.
5% by weight, preferably 0.05 to 0.2% by weight, (c) L
In the case of M pectin and calcium lactate, the former is 0.5 to 2.0% by weight, preferably 0.8 to 1.5% by weight, and the latter is 0.04 to 0.8% by weight based on the entire lower layer or the entire upper layer.
0.08 to 0.6% by weight, (d) In the case of xanthan gum and locust bean gum, the former is 0.2 to 1.0% by weight, preferably 0.3 to 0. 6% by weight, the latter being 0.2 to 1.0% by weight, preferably 0.3 to 0.6% by weight. In addition, when determining the amount of the gel-forming substance to be added based on the above range, in the case where there is originally contained in the above-mentioned raw materials such as milk, cheese and the like such as calcium salt, this is taken into consideration. It is necessary to determine the amount to be added.

The opening of the container 2 is provided with a lid 6 if necessary.
Sealed. The material of the lid 6 is not particularly limited, but when performing a high-temperature treatment such as a heat sterilization treatment,
It is necessary to have heat resistance. Specifically, a single layer or a laminate of polyethylene, polypropylene, aluminum, steel or the like can be exemplified, but a laminate of aluminum or steel and a synthetic resin is most preferable in terms of gas barrier properties and light shielding properties. Further, when designing the product so that the contents are visible from the outside, it is desirable to use a transparent material.

Next, the manufacturing method of the present invention will be described. First, the lower layer, that is, the raw material of the bubble-containing dessert, is mixed by an ordinary method to prepare a raw material liquid. Subsequently, bubbles are contained in the raw material liquid by a known means such as a whipper. In this case, the ingredients of the above-mentioned bubble-containing dessert can be divided into ingredients that easily contain bubbles and other ingredients, and after the former contains bubbles, the latter can be mixed with the latter. Next, the above-mentioned container is filled with the raw material liquid containing bubbles.

Subsequently, a cooling treatment is performed so that at least the upper surface portion of the raw material liquid is cooled and solidified. Examples of the condition in this case include, for example, -30 to 30 ° C for 10 seconds to 10 minutes, preferably -5 to 15 ° C for 20 seconds to 5 minutes. Thereafter, the above-mentioned sauce is poured into the upper surface of the lower layer (bubble-containing dessert) of the container. As a result, one of the pair of gel-forming substances forming a gel by the reaction is contained in the lower layer, and the other is contained in the source of the upper layer, so that a thin film is formed at the boundary between the upper layer and the lower layer. become.

Next, after the container is sealed with the above-described lid, a heat treatment such as a heat sterilization treatment is performed. In this case, the conditions include the size of the container and the p of the contents (two-layer dessert).
H, etc., for example, 65 to 130 ° C., 3 to 4
0 minutes, preferably 80 to 120 ° C., for 5 to 30 minutes. As a result, the heat-coagulable substance in the lower layer (bubble-containing dessert) is sufficiently solidified, and the bubbles are sufficiently retained.

Next, the container is subjected to a cooling treatment under conditions of, for example, 30 ° C. or less, preferably 5 to 20 ° C., to obtain a two-layer dessert in a container.

[0024]

As described in detail above, according to the present invention,
The lower layer bubble-containing gelled dessert contains one of a pair of gel-forming substances that form a gel by reaction and a thermosetting substance, and the upper layer source contains the other of the pair of gel-forming substances that form a gel. Thereby, a thin film is formed at the boundary between the upper layer and the lower layer, and the lower layer can sufficiently hold bubbles, and the liquid portion of the upper layer can be effectively prevented from bleeding into the lower layer during storage. as a result,
It is possible to obtain a two-layer dessert in a container in which the lower layer is a bubble-containing gelled dessert and the upper layer is a sauce, which has good appearance and texture even immediately after production and after storage.

[0025]

EXAMPLE 1 0.3 parts by weight of agar, 0.1 part by weight of carrageenan, 0.4 part by weight of locust bean gum and 38.2 parts of water
After heating at 90 ° C., 15.0 parts by weight of cream cheese, 8.0 parts by weight of yogurt, and 3.0 parts of egg yolk.
25 parts by weight, 3.25 parts by weight of sucrose, 1.0 part by weight of 4 times concentrated lemon juice and 4.0 parts by weight of honey were added and mixed,
Stir while heating at 70 ° C. Next, 11.0 parts by weight of vegetable oil and fat and 15.5 parts by weight of meringue (the ratio of egg white to sucrose is 28: 3) were added to the mixture, and the mixture was stirred to contain bubbles. A raw material liquid (specific gravity: 0.61) of a rare cheese cake in a crushed state was obtained.

Next, 50 g of the above-mentioned rare cheese cake raw material liquid is filled in a 90 g cup container (polypropylene / steel / polypropylene), and then cooled at 10 ° C. for 30 minutes. Subsequently, 0.3 parts by weight of xanthan gum, 0.8 parts by weight of pectin, 15.0 parts by weight of sucrose, and 1 part of orange juice were placed on the upper surface of the rare cheesecake in the container.
0.0 parts by weight, colorant 0.04 parts by weight, 4 times concentrated lemon juice 0.5 parts by weight, orange gizzard 10.0 parts by weight, syrup 8.0 parts by weight, flavoring 0.2 parts by weight, liquid sugar After injecting 20 g of orange sauce (specific gravity 1.1) consisting of 5.0 parts by weight and 50.16 parts by weight of water, the opening of the cup container was covered with a lid (polyester / nylon / aluminum /
(Polypropylene).

Next, the container was subjected to a heat sterilization treatment at 95 ° C. for 23 minutes and cooled at 5 ° C., and the lower layer was a rare cheesecake and the upper layer was an orange sauce. I got Subsequently, the obtained two-layer dessert in a container was stored at 5 ° C. for 2 weeks, and then eaten.
In a two-layer dessert in a container, a thin film is formed at the boundary between the upper layer and the lower layer, and as a result, the orange sauce in the upper layer does not settle at all in the lower rare cheese cake, and the boundary between the upper layer and the lower layer Had a clear and good appearance. In addition, the lower layer rare cheese cake contained sufficient air bubbles, and exhibited a soft and good texture.

[0028]

Comparative Example 1 A two-layer dessert in a container was obtained in exactly the same manner as in Example 1, except that 0.3 parts by weight of guar gum was used instead of 0.3 parts by weight of xanthan gum in orange sauce. Next, the obtained two-layer dessert in a container was stored at 5 ° C. for 2 weeks, and then eaten. In the two-layer dessert in a container, although the lower layer rare cheesecake contained sufficient air bubbles, a part of the liquid portion of the upper orange sauce settled in the lower layer rare cheesecake,
The boundaries between the upper and lower layers were also indistinct, mixed together.

[0029]

[Comparative Example 2] Example 1 was repeated except that instead of using the heat-coagulable substances egg yolk and egg white, the reduced amount was supplemented by increasing the amount of vegetable oils and whipped until creamy.
A two-layer dessert in a container was obtained in the same manner as described above. Then
After the obtained two-layer dessert in a container was stored at 5 ° C. for 2 weeks, it was eaten. In the two-layer dessert in a container, the upper layer orange sauce did not settle in the lower layer rare cheesecake, and the boundary between the upper layer and the lower layer had a clear appearance, but the lower layer rare cheesecake was It did not contain sufficient air bubbles and exhibited poor mouth-melting and poor texture.

[0030]

Example 2 13.4 parts by weight of egg white and 2.6 parts by weight of sucrose are stirred and foamed to prepare a meringue. Then, while agitating, agar 0.66 parts by weight, locust bean gum 0.22 parts by weight, guar gum 0.08 parts by weight,
10.84 parts by weight of sucrose and 37.0 parts by weight of water were previously 90 °
A solution prepared by heating at C and a mixture of 15.9 parts by weight of yogurt, 0.2 parts by weight of citric acid, 18.9 parts by weight of vegetable oil and fat, and 0.2 parts by weight of fragrance were sequentially added to contain bubbles. A raw material liquid of mousse in a state (specific gravity 0.75) is obtained.

Next, 50 g of the above mousse raw material liquid is filled in a 90 g cup container (polypropylene / steel / polypropylene), and then cooled at 10 ° C. for 30 minutes. Subsequently, 1.0 part by weight of xanthan gum, 0.7 part by weight of citric acid, sucrose 3
1.2 parts by weight, 15.6 parts by weight of pine juice, 1.0 part by weight of lemon juice, 0.5 part by weight of colorant, 0.02 part by weight of flavor, and 49.98 parts by weight of water (specific gravity) 1.17) After injecting 20 g, cover the opening of the cup container with a lid (polyester / nylon / aluminum /
(Polypropylene).

Next, the above-mentioned container was subjected to a heat sterilization treatment at 95 ° C. for 23 minutes and cooled at 5 ° C. to give a two-layer dessert in a container in which the lower layer was mousse and the upper layer was a pine sauce. Obtained. Subsequently, the obtained two-layer dessert in a container was stored at 5 ° C. for 2 weeks, and then eaten. In a two-layer dessert in a container, a thin film is formed at the boundary between the upper layer and the lower layer, and as a result, the upper pine source does not settle at all in the lower mousse, and the boundary between the upper layer and the lower layer is also reduced. It had a clear and good appearance. Further, the mousse in the lower layer contained sufficient air bubbles, and exhibited a soft and good texture.

[0033]

[Brief description of the drawings]

FIG. 1 is a sectional view of a two-layer dessert in a container of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Double-layer dessert in a container 2 Container 3 Lower layer 4 Upper layer 5 Thin film 6 Lid

Claims (2)

(57) [Claims] 1. The lower layer is a bubble-containing gel dessert,
In a two-layer dessert in a container in which the upper layer is a sauce, one of a pair of gel-forming substances that form a gel by reaction with the lower-layer bubble-containing gel-like dessert and a thermosetting substance are formed to form a gel in the upper layer source. A two-layer dessert in a container in which a thin film is formed at the boundary between an upper layer and a lower layer by containing the other of a pair of gel-forming substances. 2. A step of filling a container with a raw material liquid of an aerated gel-like dessert containing one of a pair of gel-forming substances that form a gel by a reaction and a thermosetting substance, and (b).
(C) filling at least the upper surface portion of the raw material liquid by cooling and solidifying; (c) filling the solidified upper surface portion with a source containing the other of a pair of gel-forming substances that form a gel by reaction; A) a method for producing a two-layer dessert in a container, comprising: a step of heat-treating the container; and (e) a step of cooling the container.