JP2852585B2 - 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 a 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. 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, "Kuzuri (registered trademark)" is made by adding sugar to starch such as kudzu starch, kneading it with boiling water, and cutting it into strips like kishimen.
Is a familiar food in general, and has been loved by people for a long time as a seasonal food due to its unique texture and unique flavor as a hanger. It has a firmness and the starchy glueiness and flavor remain, so it does not fully satisfy the texture and throat feeling required by modern people, leaving room for further improvement. Therefore, by improving the texture and throat feeling of this chopped cut, the inventions of the present invention may provide a delicious dessert food that sufficiently satisfies the texture and throat feeling required by modern people. Notice that
Researched.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a dessert food containing a fine line gel and a syrup, which has an excellent texture and a feeling of passing over the throat. In particular, an object of the present invention is to provide a kuzuri-style dessert food that can be eaten as a single piece of the fine linear gel and syrup, and further has excellent taste including red beans, matcha and white balls, and has a texture and a feeling of throat passing over. I do.

[0004]

Means for Solving the Problems As a result of research conducted by the present inventors to solve the above-mentioned problems, it has been found that at least one of a thin line gel and syrup having a specific cut end, and green tea, koshian, tsubuan, and azuki. It has been found that by combining seeds, a delicious kuzuri-style dessert food having excellent taste, texture and feeling over the throat can be obtained.
The present invention has been made based on such findings. Therefore, the present invention relates to a dessert food comprising a fine-line gel and a syrup, wherein the fine-line gel has a cutout having a thickness of 2 to 4 mm and a width of 3 to 7 mm, and further has matcha, koshian, tsubuan and azuki. And a dessert food containing shiratama.

[0005] The fine linear gel of the present invention is obtained by dispersing a gelling agent in water, dissolving by heating, gelling by cooling, and then forming into a fine linear shape. The gelling agent used in the present invention forms a gel having an excellent texture and a feeling of passing over the throat, and particularly preferably forms a gel having a transparent feeling. Specific examples include carrageenan, furcellulan, gelatin, pectin, agar, starch, alginic acid and its salts, locust bean gum, xanthan gum,
Gellan gum and the like, particularly locust bean gum, xanthan gum and gellan gum are preferable, and these are used alone or in combination. These gelling agents are used in a concentration of 0.5 to 1.4% by weight, particularly 0.7 to 1.1% by weight, in the final product, the fine linear gel, and the breaking force of the fine linear gel is 15 to 70 g, especially It is preferably prepared so as to have a weight of 35 to 65 g. If the breaking force is less than 15 g, the thin linear gel is easily cut and difficult to eat, and it is difficult to recognize the presence and texture as a gel.On the other hand, if it exceeds 70 g, it is hard and the texture and feeling over the throat are poor, Because it becomes difficult to eat. In addition, the breaking force of the conventional scraped product is approximately 77 to 34
5 g, which is a very stiff linear gel as compared with the fine gel of the present invention.

[0006] When preparing a gel using this gelling agent, saccharides, fruit juices, coloring agents, fragrances and the like are added as necessary. Sugars to be added include sugar, glucose, fructose, liquid sugar, maple syrup, honey, etc.
In order to achieve harmony with flavors such as koshian, tsubuan and azuki, it is preferable to use 8 to 40 brix. The cut edge of the thin linear gel of the present invention has a thickness of 2 to 4 mm, particularly 2 to 4 mm.
It is preferably 3 mm and the width 3-7 mm, especially 3-5 mm. If the thickness is less than 2mm, the gel will be easier to cut,
The presence of the gel is weakened, and the smooth texture of the gel and the passing over the throat cannot be obtained. On the other hand, if it exceeds 4 mm, the fine linear gel is too thick to swallow without chewing, and the smooth passing over the throat Can not be obtained. Similarly, the width is 3mm
If it is less than, the gel tends to break 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, if it exceeds 7 mm, it can not be swallowed without chewing and it is smooth A feeling of overthroat cannot be obtained. Further, the length of the fine linear gel does not need to be particularly limited.
Preferably it is ~ 200 mm.

[0007] The filamentous gel of the present invention is generally produced as follows. First, a predetermined amount of a gelling agent is mixed with a saccharide, then dispersed in water, and after sufficiently absorbing water, the mixture is gradually heated with stirring to 80 to 85 ° C, and the sol is maintained while maintaining this temperature. To form After confirming that the sol is formed uniformly, a colorant, a fragrance and the like are added as necessary while maintaining the temperature. Here, a calcium salt or the like is added to a gelling agent that requires a calcium salt or the like for gelation. After pouring the melted sol into a mold, cool it and gel it, cut it to a predetermined size with a Tokoroten extruder,
Alternatively, gel is formed into a thin layer on a conveyor, and a thin line gel is prepared by using a cutting blade to form a predetermined cut.

In the present invention, matcha, koshian, tsubuan,
At least one of the red beans can be added. If you add matcha to this dessert food 0.08 to 0.25
% By weight, especially 0.1 to 0.2% by weight, preferably 5 to 30% by weight, more preferably 10 to 20% by weight when koshian is added, and 5 to 30% by weight with kuzuan.
% By weight, especially 10 to 20% by weight, and when adding azuki, it is preferably 2 to 12% by weight, particularly 4 to 8% by weight. The syrup of the present invention preferably has a viscosity at 25 ° C. of 100 cp or less, preferably 30 to 70 cp. When the viscosity of the syrup exceeds 100 cp, the syrup becomes sticky, the taste becomes persistent, the smooth flow is lost, and the feeling of passing through the throat is deteriorated. As a base of the syrup of the present invention, for example, gum syrup, fruit syrup, grenadine syrup, maple syrup, golden syrup, or the like can be used after being diluted to an appropriate concentration. 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 also be used. The sugar content of the syrup is preferably 8 to 40 brix in order to harmonize with the flavor of matcha, koshian, tsubuan, azuki and the like. Further, the pH of the syrup is preferably 5 to 8.
If the pH is lower than 5, acidity may appear and the flavor of matcha, koshian, tsubuan, azuki etc. may be impaired, while 8
It is because if it exceeds, it will not be edible.

In the present invention, the fine linear gel and the syrup are mixed at a weight ratio of 1: 0.4 to 1: 2.3, especially 1: 0.7 to 1: 2.3.
It is preferred to use it at a ratio of 1.9. When the amount of syrup is limited, if the ratio is less than 0.4 for fine gel 1, the sensation of eating only fine gel is obtained, whereas if it exceeds 2.3, the taste of syrup becomes too strong and the taste of fine gel is too low. This is because, in any case, by eating the syrup and the fine linear gel together, the effect of the present invention of enjoying the smooth texture and throat feeling of the gel cannot be exhibited. In the present invention, a white ball is added as needed. This shiratama may be manufactured from conventionally known rice flour, but if heat sterilization is necessary, a heat-resistant shirabe is preferable. The size of this white ball is preferably about 2 to 8 g per piece, and preferably 5 to 25% by weight, particularly preferably 8 to 15% by weight, based on the whole dessert food of the present invention. Further, 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 white balls are eaten together with the syrup, and the fine linear gel or the like and the syrup are mixed and filled in a cup-shaped container or the like.
Although it may be sold, a fine line gel or the like 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 will be described with reference to FIG. 2, 1 is a cup-shaped container made of resin, paper, or metal, 2 is a cup-shaped container main body, 3 is a lid, It is in close contact with the main body 2 and houses the syrup 4 therein. FIG. 1 shows an example in which a fine linear gel, white beads and syrup are mixed and filled into a cup-shaped container or the like. When a resin cup is used in the present invention, its material may be, for example, polypropylene, polyvinylidene chloride, P
There are ET (polyethylene terephthalate), polystyrene and the like, and if necessary, it is good to equip with eating appliances such as a fork, a chopstick and a spoon. In addition, in order to obtain long-term storage, filling the dessert food into a container preferably has a porosity of 0 to 25%, and furthermore, after filling the dessert food, heat sterilization treatment is preferable. 121 ° C
It is good to set it for about 30 minutes.

[0011]

Industrial Applicability According to the present invention, a fine-lined gel and syrup can be integrally eaten, and a dessert-like dessert food having excellent taste, texture and throat can be obtained. Next, the present invention will be described with reference to examples.

[0012]

【Example】

[Example 1] Locust bean gum 2.2 g, xanthan gum 2.2 g, gellan gum 2.9 g, sodium citrate
To 0.5 g and 150 g of granulated sugar, 742.2 g of water was added and mixed, and further heated to 85 ° C. with stirring to dissolve. Next, 100 g of a 2% aqueous solution of calcium lactate was added and uniformly stirred and mixed, then poured into a rectangular container, cooled, and gelled. Next, the gel was extruded with a punch, and the thickness of the cut was 3 mm and the width was 5 mm.
mm, and a thin linear gel having a length of 150 mm was obtained. The breaking force of the fine linear gel was 60 g. 250 g of granulated sugar,
644 g of water was added to 3 g of a coloring agent (specifically, a Kouryan pigment), 3 g of a fragrance (specifically, an osylco flavor), and 100 g of a 2% aqueous solution of calcium lactate.
I got a syrup. 90 g of the obtained thin linear gel, 85 g of syrup, and 25 g of bean jam were filled in a cup-shaped container, sealed, and sterilized by pressurizing and heating at 121 ° C. for 30 minutes. When the obtained dessert food was cooled to about 5 ° C. and eaten, the taste, texture and over throat were all good.

[Example 2] Locust bean gum 2.2
g, xanthan gum 2.2 g, gellan gum 2.9 g, sodium citrate 0.5 g, 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 and uniformly stirred and mixed, then 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 end having a thickness of 3 mm, a width of 5 mm and a length of 150 mm. The breaking force of the fine linear gel was 60 g. 250 g of granulated sugar, coloring agent (specifically, Kouryan pigment) 3
g, perfume (specifically, oscilco flavor) 3 g, and 100 g of a 2% aqueous solution of calcium lactate, 644 g of water were added and uniformly stirred and mixed to obtain a syrup. 70 g of the obtained fine linear gel, 25 g of tsubuan, 20 g of white ball and syrup 8
5 g was filled in a cup-shaped container, sealed, and sterilized by heating under pressure at 121 ° C. for 30 minutes. About 5 obtained dessert foods
When the food was cooled to ° C., the taste, texture, and over throat were all good.

[Example 3] Locust bean gum 2.2
g, xanthan gum 2.2 g, gellan gum 2.9 g, sodium citrate 0.5 g, 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 and uniformly stirred and mixed, then 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 end having a thickness of 3 mm, a width of 5 mm and a length of 150 mm. The breaking force of the fine linear gel was 60 g. 100 g of granulated sugar, 3 g of matcha powder, 1.0 g of gardenia blue pigment,
To a carotene pigment (0.06 g), a fragrance (specifically, matcha flavor) (2 g), and calcium lactate (2% aqueous solution) (100 g), water (793.94 g) was added and uniformly stirred and mixed to obtain a syrup. 100 g of the obtained fine linear gel and 100 syrups
g was filled and sealed in a cup-shaped container, and pasteurized by heating at 121 ° C. for 30 minutes. When the obtained dessert food was cooled to about 5 ° C. and eaten, the taste, texture and over throat were all good. In addition, the breaking force of the fine linear gel was determined as the maximum value of the resistance from when it was pressed 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]

FIG. 1 illustrates an example in which a thin line-shaped gel, white beads, and syrup are mixed and filled in a cup.

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

[Explanation of symbols]

 1. . Cup-shaped container 2. . 2. cup-shaped container body . 3. Lid in close contact with body 2 . Syrup 5. . White ball

──────────────────────────────────────────────────続 き Continuing on the front page (72) Atsuko Kikuno, Inventor 1-5-7, Mitsuki Sakaemachi, Higashiosaka-shi, Osaka House Foods Industry Co., Ltd. No. 7 House Foods Industry Co., Ltd. (56) References JP-A-2-312558 (JP, A) Japan Food Industry Association's “Encyclopedia of Food Industry” Korin Co., Ltd. (October 25, 1979) p . 653 (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09

Claims (4)

(57) [Claims] 1. The cut has a thickness of 2 to 4 mm and a width of 3 to 7 mm.
Of the fine linear gel in a weight ratio of 0.7 to 0.7
Is filled into a container in a state of being dispersed in syrup to 1.9, with respect to further overall, Matcha 0.08 to 0.25 weight
%, Koshian 5-30% by weight, Tsubuan 5-30%
%, Dessert food which comprises at least one red beans 2-12 wt%, formed by heat sterilization. 2. A further dessert food as recited in claim 1, including a white ball. 3. The dessert food according to claim 2 , wherein the content of white balls is 15% by weight or less based on the whole. 4. The dessert food according to any one of claims 1 to 3 , wherein the fine linear gel has a breaking force of 15 to 70 g.