JP2838353B2 - Dessert food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dessert food, and more particularly to a dessert food having excellent texture and throat feeling.
The present invention relates to a dessert-like dessert food containing a fine linear gel and syrup.

[0002]

2. Description of the Related Art Foods such as jelly and tocorotene made from agar are seasonal foods that are familiar to Japanese people, such as the smell peculiar to tocorotene and the strong irritating odor of vinegar used in the production of tocorotene. Despite the drawbacks that do not match the taste of, there is a recent improvement in these drawbacks, and excellent dessert foods using agar have been developed (JP-A-54-129165, JP-A-55-3751, JP-A-55-3752
JP-A 64-2561, JP-A-2-39871 and JP-A
2-145160). However, with today's diversified and sophisticated tastes, there is a need for delicious dessert foods that sufficiently satisfy the texture and throat feeling demanded by modern people. On the other hand, add sugar to starch such as kudzu and knead with boiling water,
"Kazukiri (registered trademark)"
'' Is a food that is generally familiar and has been loved by people for a long time as a seasonal food because of its unique texture and unique flavor as a hanger. Since it is thick and stiff, and retains the glueiness and flavor peculiar to starch, it does not fully satisfy the texture and throat feeling required by modern people, leaving room for further improvement.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a dessert food containing a fine gel and a syrup, which is hard to cut the fine gel and has an excellent texture and a feeling of passing over the throat. In particular, an object of the present invention is to provide a dessert-like dessert food that can be eaten as a single piece of the thin-line gel and the syrup and has an excellent texture and a feeling of passing through the throat.

[0004]

According to the present invention, when glucomannan is further added to a fine gel containing locust bean gum, xanthan gum and gellan gum, the fine gel is hardly cut, and the fine gel is assembled with a syrup. Together, they were made based on the knowledge that a delicious kuzuri-style dessert food with excellent texture and throat feeling was obtained. That is, the present invention provides a dessert food comprising a fine line gel and a syrup, wherein the fine line gel contains locust bean gum, xanthan gum, gellan gum and glucomannan.

[0005] In the present invention, a thin gel can be produced by using locust bean gum, xanthan gum, gellan gum and glucomannan in an optional ratio. In the present invention, in particular, since glucomannan is used, it is possible to obtain a gel that hardly cuts by covering the drawback that the gel is easily cut when the ratio of gellan gum is increased and the fine linear gel has retort resistance. . In the present invention, locust bean gum, xanthan gum, gellan gum and glucomannan are preferably used in the following proportions. Locust bean gum 0.17-0.70 wt%, preferably 0.35-0.70 wt%, xanthan gum 0.14-0.40 wt%, preferably 0.15-0.30 wt%, gellan gum 0.17
-0.40% by weight, preferably 0.20-0.35% by weight, glucomannan 0.01-0.1% by weight, preferably 0.03-0.07% by weight
It is. These are used so that the concentration in the final product fine gel is 0.5 to 1.5% by weight, particularly 0.7 to 1.2% by weight, and the breaking force of the fine linear gel is 15 to 70 g, especially 35 to 70%.
It is preferable to prepare so as to be 65 g. Breaking force 15g
If the amount is less than 0.3 g, the thin line-shaped gel is easily cut and difficult to eat, and it is difficult to recognize the presence and texture as a gel, while if it exceeds 70 g, it is hard and has a poor texture and throat feeling, making it difficult to eat Because. Incidentally, the breaking force of the conventional piece-cut product is approximately 77 to 345 g, and the product is a very hard thin line-shaped gel. The remainder in the fine linear gel is water, but other gelling agents or other components can be added, for example, at about 1.0%.

[0006] Other gelling agents or other components that can be added include, for example, carrageenan, furcellulan, gelatin, pectin, agar, starch, alginic acid and its salts, pullulan, curdlan, guar gum, tamarind seeds Polysaccharides, cod gum, gum arabic, gum tragacanth, gum karaya, arabinogalactan, and the like; alkali metal salts such as sodium citrate, sodium tartrate, and sodium malate; and alkaline earths such as calcium hydroxide, calcium carbonate, and calcium lactate. It is also possible to adjust the gel strength, prevent water separation and improve the texture by using a metal salt in combination. In the present invention, agar can also be used as a gelling agent, but it is better not to use it from the viewpoint of flavor and texture.

[0007] In preparing a fine line gel using this gelling agent, saccharides, fruit juices, coloring agents, fragrances and the like can be added as necessary. As sugars to be added,
There are sugar, glucose, fructose, liquid sugar, maple syrup, honey, etc., depending on the syrup and other ingredients used,
Although the preferred sugar content of the fine linear gel is different, for example, when the syrup is of an acidic type, the sugar content of the fine linear gel is 10 to
20 brix, especially 12 to 16 brix, is preferable because harmony with acidity is well obtained and a dessert food having an excellent refreshing feeling can be obtained. In addition, in the case of preparing a Japanese style type by adding matcha, bean paste, etc., it is preferable that the sugar content of the fine linear gel is 8 to 40 brix in order to achieve harmony with the flavor of matcha, bean paste, etc.

[0008] The fruit juice used in the preparation of the fine linear gel is not particularly limited, but includes grape, orange, pear, white peach, apple, melon, pine and the like. Is preferably 25% by weight or less. The colorant used is not particularly limited as long as it is permitted as a food additive. For example, in the case of melon, gardenia blue pigment, safflower yellow pigment, edible yellow No. 4, edible green No. 1, pine In this case, gardenia yellow, safflower yellow, edible yellow No. 4 and orange can be used for annatto pigment, edible yellow No. 5, carotene, chlorophyll and the like.

As the thin line gel used in the present invention, any gel can be used as long as it is a thin line, but the thickness is 2 to 4 mm, particularly 2 to 3 mm, and the width is 3 to 7 m.
m, particularly preferably 3 to 5 mm. When the thickness is less than 2 mm, the gel is easily cut and the presence of the gel is weakened, and the smooth texture and throat feeling of the gel cannot be obtained. On the other hand, when the thickness is more than 4 mm, the fine linear gel is too thick. You cannot swallow without chewing, and you will not be able to get a smooth throat. Similarly, when the width is less than 3 mm, the gel is easily cut and the presence of the gel is weakened, and the smooth texture and throat feeling of the gel cannot be obtained.
If it exceeds, it cannot be swallowed without chewing, and a smooth throat feeling cannot be obtained. Further, the length of the fine linear gel is not particularly limited, but is preferably 60 to 200 mm.

[0010] The fine linear gel used in the present invention is generally
Locust bean gum, xanthan gum, gellan gum, which is a gelling agent, and glucomannan, which is a food material, are dispersed in water, dissolved by heating, gelled by cooling, and then molded or cut into a thin line to produce. be able to.
For example, first, a predetermined amount of a gelling agent is mixed with a saccharide, then dispersed in water, and after sufficiently absorbing water, gradually heated with stirring to 80 to 85 ° C., and this temperature is maintained. While forming a sol. After confirming that the sol has been formed uniformly, fruit juices, coloring agents, fragrances, and the like are added as necessary while maintaining the temperature. Here, a calcium salt such as calcium lactate is added. After pouring the dissolved sol into a mold, it is cooled and gelled, and cut into a predetermined size by a tocorotene extruder, or gelled in a thin layer on a conveyor, and this is a predetermined cut edge by a cutting blade. Prepare a thin gel as described above.

As the syrup to be used with the fine linear gel, any syrup can be used, but those having a viscosity at 25 ° C. of 100 cp or less, preferably 30 to 70 cp are preferred. If the viscosity of the syrup exceeds 100 cp,
The syrup becomes sticky, the taste is persistent, the smooth flow is lost, and the throat feeling is poor. As the syrup used in the present invention, for example, those obtained by diluting gum syrup, fruit syrup, grenadine syrup, maple syrup, golden syrup, etc. to an appropriate concentration can be used.
Matcha, bean jam, coffee and the like may be added as appropriate. Further, as a syrup of the present invention, grape, orange, pear, white peach, apple, melon, pine and other fruit juice, sugar, fructose, liquid sugar, sweeteners such as honey, citric acid, lactic acid,
Those prepared by mixing an organic acid such as malic acid or tartaric acid and adding a coloring agent, a fragrance and the like as necessary can also be used. In addition, as the syrup of the present invention, a syrup prepared by adding a sweetener such as sugar, fructose, liquid sugar, or honey to water and, if necessary, adding a coloring agent or a flavoring agent can be used.

The preferred sugar content of the syrup differs depending on the components added to the syrup, such as fruit juice, matcha tea and bean jam, or the pH of the syrup. For example, when the syrup is of an acidic type, the sugar content of the syrup is 10 to 20 brix, Especially
It is preferable to use 12 to 16 brix, because harmony with acidity can be obtained well and a dessert food having an excellent refreshing feeling can be obtained. In addition, when preparing a Japanese-style type by adding matcha, bean paste, etc., it is preferable that the sugar content of the syrup be 8 to 40 brix in order to achieve harmony with the flavor of matcha, bean paste, etc.

In the present invention, the fine linear gel and the syrup can be combined in optional amounts, but are used in a weight ratio of 1: 0.4 to 1: 2.3, especially 1: 0.7 to 1: 1.9. Is preferred. Limiting the amount of syrup is
If the ratio is less than 0.4 for the fine gel 1, the sensation of eating only the fine gel is obtained, while if it exceeds 2.3, the taste of the syrup becomes too strong and the taste of the fine gel disappears. This is because the effect of the present invention of enjoying the smooth texture and throat feeling of the gel cannot be exhibited by eating the fine gel together with the gel. In the present invention, pulp such as grape, cherry, orange, pear, white peach, apple, melon, pine and the like can be added in addition to the fine linear gel and syrup.
The pulp may be pulp-like or corn-like. The amount of pulp is 5 to 20% by weight based on the whole food, especially
10-15% by weight is preferred. In addition, when adding pulp, it is common to use a syrup containing the same juice as the type of pulp. In addition, in the present invention, when preparing a Japanese-style type by adding matcha, bean jam, etc., a white ball can be added as necessary, but the white ball is preferably about 2 to 8 g per piece, It is preferable to add 5 to 25% by weight, particularly 8 to 15% by weight, based on the whole food. Furthermore, in the present invention, pulp, whipped cream, or the like may be decorated as a decoration on the solid-liquid mixture.

According to the present invention, the fine linear gel, or the fine linear gel and pulp, bean jam, white balls and the like are eaten together with the syrup. The fine linear gel and the syrup are mixed and filled into a cup-shaped container or the like. Alternatively, the fine syrup may be filled in a cup-shaped container or the like, and the syrup may be attached to the cup-shaped container or the like. An example in which syrup is attached to a cup-shaped container,
Referring to FIG. 2, reference numeral 1 denotes a cup-shaped container made of resin, paper, or metal, 2 denotes a cup-shaped container main body,
Reference numeral 3 denotes a lid, which is in close contact with the main body 2 and houses a syrup 4 therein. FIG. 1 shows a thin line gel,
This is an example in which pulp and syrup are mixed and filled into a cup or the like.

When a resin-made cup-shaped container is used in the present invention, its material is exemplified by polypropylene, polyvinylidene chloride, PET (polyethylene terephthalate), polystyrene, and the like. A spoon or other eating utensil may be provided. In order to obtain long-term storage, dessert food is preferably filled into a container with a porosity of 0 to 25%, and after filling the dessert food, heat sterilization is preferably performed. If the syrup is acidic, the temperature should be 70-95 ° C for 20-60 minutes.If the syrup is neutral, the temperature should be 121 ° C.
It should be about 30 minutes.

[0016]

Industrial Applicability According to the present invention, a fine-grained gel and syrup can be integrally eaten, and the fine-grained gel and syrup having an excellent texture and throat feeling are matched, and a delicious kuzuri-style dessert is obtained. Food could be obtained. In particular, the fine linear gel obtained by adding glucomannan is harder to cut and has improved viscoelasticity as compared with conventional gels, so that a dessert-like dessert food with better texture is provided. Next, the present invention will be described with reference to examples.

[0017]

【Example】

Example 1 2.2 g of locust bean gum, 2.2 g of xanthan gum,
Gellan gum 2.9 g, glucomannan 0.5 g, sodium citrate 0.5 g and granulated sugar 150 g, water 7
42.2 g was added, mixed, and heated to 85 ° C. with stirring to dissolve. Next, 100 g of a 2% aqueous solution of calcium lactate was added, uniformly stirred and mixed, poured into a rectangular container, cooled, and gelled. Next, the gelled product was protruded by punching to obtain a thin line-shaped gel having a cut edge having a thickness of 3 mm, a width of 5 mm, and a length of 150 mm. The breaking force of the obtained fine linear gel was 60 g, and the sugar content was 15 Brix. Granulated sugar 250
g, coloring agent (Kouryan pigment) 3 g, fragrance (osilco flavor) 3 g, calcium lactate 2% aqueous solution 100 g,
644 g of water was added and uniformly stirred and mixed to obtain a syrup. The sugar content of the obtained syrup was 25 Brix.

[0018] 60 g of the thin linear gel thus obtained
Then, 75 g of syrup and 15 g of separately prepared bean paste were filled and sealed in a cup-shaped container, and sterilized under pressure and heat at 121 ° C. for 25 minutes. When the dessert food of the present example was eaten, the fine linear gel was harder to cut than the conventional gel, had an elastic and somewhat firm texture, and had a smooth throat feeling. The breaking force of the fine linear gel was determined as the maximum value of the resistance from when it was pushed from above to cut by using a rheometer manufactured by Fudo Kogyo Co., Ltd. and a tooth type push rod A type plunger.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 shows an example in which a thin line gel, pulp and syrup are mixed and filled in a cup-shaped container.

FIG. 2 illustrates an example in which syrup is attached to a cup-shaped container.

[Explanation of symbols]

 1. Cup-shaped container 2. 2. cup-shaped container body 3. Lid in close contact with body 2 syrup

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09

Claims (3)

(57) [Claims] 1. A dessert food comprising a fine gel and a syrup, wherein the fine gel contains locust bean gum, xanthan gum, gellan gum and glucomannan. 2. The fine gel is locust bean gum 0.17.
~ 0.70% by weight, xanthan gum 0.14 ~ 0.40% by weight, gellan gum 0.17 ~ 0.40% by weight and glucomannan 0.01 ~ 0.
The dessert food according to claim 1, comprising 1% by weight. 3. The dessert food according to claim 1, wherein the fine linear gel does not contain agar.