JP2879333B1 - How to make desserts with whipped products - Google Patents

Abstract

SOLUTION: A lower layer dessert containing cation (calcium) is filled into a container at a high temperature and in a liquid state, and immediately after cooling, the gelling agent (gellan gum) having heat irreversibility and cation reactivity is used. ), Gums (such as xanthan gum), and a low-temperature gelling gel (such as gelatin) containing an upper layer of whipped product, and then cooling and gelling. [Effect] The upper layer whip product can be added before the lower layer dessert is cooled and gelled. Multi-layer whip products with excellent appearance, flavor and texture are added in a short time, space saving and low cost. You can get dessert products.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of a multilayer dessert in which an upper layer of whipped products (such as whipped cream) is placed on a lower layer of desserts (jelly, pudding, etc.). Since the lower layer dessert is filled in a cup at a high temperature and in a liquid state, and then the upper layer whipped product can be put on immediately without cooling to obtain a stable layered dessert. It provides a novel and especially industrially superior process which can be carried out.

[0002]

2. Description of the Related Art In the prior art, when a dessert with a whipped product placed thereon is manufactured, the lower layer dessert is cooled and gelled due to the heat resistance of the whipped product.
The whip product had to be put on the surface, which was very troublesome. In particular, in the case of continuous production by a machine, a large space and time were required for cooling the lower dessert to a gel point after filling. further,
During that time, sterility had to be maintained, and industrial continuous production was particularly difficult.

Although it is known that a whip product having heat resistance is produced by selecting an emulsifier, its maximum temperature is about 30 ° C. However, in making a whipped product top dessert, the filling temperature of the lower dessert must be higher than its gelling temperature (usually 50 ° C. or higher) and immediately after filling the lower layer (that is, the lower layer is cooled and gelled). Attempting to fill the upper layer directly (without using it) is completely unacceptable with conventional heat-resistant whip products.

[0004]

As described above, in order to produce a multilayer dessert in which a whipped product is placed on a lower dessert, it is necessary to gel the lower dessert once, and then put the gel on the gel. Must carry whipped products. Therefore, in order to implement this conventional technique continuously by a machine, a complicated and large-scale filling machine or the like is required, and a long time is required.

[0005] The present invention has been made to solve this problem, and immediately after filling the lower dessert (that is, the lower dessert is still hot and in a liquid state).
We have set a technical issue of making desserts with whipped products, and decided to solve this technical issue. However, in order to specifically solve such technical problems, there are the following problems, which must be solved all at once.

Problem 1: When a whipped product is placed on a hot and liquid lower layer dessert, the foam of the whipped product is broken at the boundary between the two layers. Problem 2: Foam coalesces and rises to the surface after filling and cooling, resulting in poor appearance. Problem 3: When stored for a long time, the foam in the whipped product coalesces and rises to the surface, and the appearance deteriorates.

[0007]

SUMMARY OF THE INVENTION The present invention has been made for the purpose of solving the above problems at once and solving the above technical problems. With a new focus on the use of agents and the combination of gums, further research was conducted on these organic bonds, and as a result, unexpectedly, each of these components mutually inhibited the action of the other component Work extremely functionally without
Without waiting for the lower layer desserts to cool and gel, it becomes possible for the first time to add a whipped product on it in a high-temperature, liquid state for a short time. It has been found that efficient, continuous, and mechanical production is possible for the first time, and the present invention has been completed. Hereinafter, the present invention will be described in detail.

In the practice of the present invention, a whipped product in the upper layer is produced. For the whipping product, a whipped cream whipped with a whipping device according to a conventional method can be used widely and freely. The whipping cream may be manufactured according to a conventional method, but in the present invention, in addition to the usual blending, different types of gelling agents such as a thermoirreversible cation-reactive gelling agent and a low-temperature gelling gelling agent are used. It is characterized in that it is used in combination and further contains gums.

[0009] The whipping cream is compounded with, for example, animal and vegetable oils and fats such as soybean oil, cottonseed oil, coconut oil and butter, or their hardened oils, transesterified oils, fractionated oils and the like, lecithin,
Commonly used emulsifiers such as sugar ester, sorbitan fatty acid ester, and glycerin fatty acid ester are added, and milk components (butter, unsalted butter, yogurt, other fermented milk, milk, skim (powder) milk, etc.), and stabilizers are used as needed. The necessary components are added to form a basic blend, and a gelling agent and gums are blended and emulsified and used as a whipping cream. This whipping cream is whipped according to a conventional method, and is adjusted to a commonly used overrun and viscosity to obtain a whipped product.

Examples of the thermally irreversible cation-reactive gelling agent used in the present invention include gellan gum, LM pectin, sodium alginate, etc. Examples of the low-temperature gelling gelling agent include gelatin, agar, and the like. Examples of the gelling agent that gels are given below. The amount of the gelling agent used may be according to a conventional method, and depends on the blending of other raw materials.
A standard is 0.1 to 5%, preferably 0.3 to 3%.

As the gums used in the present invention, natural or synthetic gums are widely used, and examples thereof include the following: cellulosic substances such as CMC, xanthan gum, guar gum, and locust. Bean gum, tragacanth gum, tamarind gum, carrageenan,
One or more kinds of substances derived from seaweeds, seeds, resins, and microorganisms, such as furceleran, gum arabic, silium, and curdlan.

As the lower desserts, known desserts (various jelly, pudding, bramanju,
All of the ingredients can be used, and various ingredients such as food ingredients, gelling agents, stabilizers, and sweeteners can be blended according to a conventional method. In order to coagulate the irreversible and cationically reactive gelling agent, a cation must be incorporated.

As the cation, a cation capable of reacting with a cation-reactive gelling agent compounded in the upper layer whip product such as a divalent cation and gelling the same is appropriately selected and compounded. As the divalent cation, calcium, magnesium, or the like is appropriately used, and specifically, salts thereof are used, but the contents thereof can also be used. For example, calcium salts include natural products, synthetic products, organic,
Regardless of inorganic, purified or crude products, all calcium salts or substances containing them are widely used. Non-limiting examples of calcium salts include: natural calcium obtained from eggshells, shells, and bones (containing calcium carbonate, calcium phosphate, etc.), and calcined obtained by calcining natural calcium. One or more of calcium, calcium chloride, calcium carbonate, calcium phosphate, calcium hydroxide, calcium lactate and others. The used amount may be an amount necessary for gelling the above-mentioned gelling agent.
The content is in the range of 2%, preferably 0.05 to 1%, but exceeding this range does not cause any particular problem, but rather leads to strengthening of calcium.

In order to carry out the present invention, the lower dessert ingredients are heated and dissolved, and the dessert ingredients are filled in a container such as a cup.
Then, while the dessert is still hot and liquid (ie, without cooling and solidifying the lower layer, before it), place the upper layer of whipped product. In the present invention, the lower layer dessert is filled into a container, which is
The upper layer whip product can be added at any time while it is in a liquid state, and even the upper layer whip product can be added immediately immediately after filling.
Therefore, according to the present invention, unlike the conventional method, there is no need to wait for the lower layer dessert to cool and solidify, so that not only the production time is significantly shortened, but also the cooling and solidification required. A vast space, cooling device, etc. become unnecessary,
The rationalization of personnel and significant cost reductions are possible, and epoch-making effects are achieved.

After the upper whipping layer is added to the lower dessert in a hot manner as described above, if the whole is cooled according to a conventional method, both the upper and lower layers gel normally, and the two layers are mixed. The boundary between the two is not obscured, and the appearance is not impaired due to foaming. Further, it is possible to obtain a product having no flavor at all in taste and texture and a multilayer dessert product manufactured by the conventional method. .

According to the present invention, it has become possible for the first time to produce a desired multi-layer dessert product very efficiently, and all the above-mentioned problems can be solved at once. The detailed mechanism must be covered in future studies, but at this time, each problem is not only solved by each of the following means, but also each gelling agent and gums cause mutual inhibition It is thought that they responded in order without any change, making it possible to do what could not be done before.

(Means 1) Immediately after filling the whipped product at a low temperature (about 10 ° C.), at a portion where the whipped product and the lower dessert come into contact, a gelling agent having heat irreversibility and cation reactivity in the whipped product and a lower dessert The cations therein react to form a thermo-irreversible gel, including whipped product foam. The thermo-irreversible gel is not lost even after the temperature rises, suppressing coalescence and rise of the foam.

(Means 2) Between filling and cooling (between the filling machine and the cooler), the coalescence and rise of bubbles are suppressed by the thickening action of the gums contained in advance.

(Means 3) When the product enters the cooler and the product temperature of the whipped product becomes low, gelation by the contained low-temperature gelling gelling agent starts. A gel is formed while containing the foam in the whipped product, and after the product is completed, coalescence and rise of the foam are suppressed during the quality maintaining period.

[0020]

[Example 1: Coffee jelly on whipped cream]
A gelling agent (gellan gum) and gums (xanthan gum) having a heat-irreversible and cation-reactive gelling agent based on 36% unsalted butter, 4% skim milk powder, 1% emulsifier (glycerin fatty acid ester, sucrose fatty acid ester) and water. ),
Whipping creams (1 to 4) each containing a low-temperature gelling gelling agent (gelatin) as shown in Table 1 below
Was prepared. Each of the obtained compositions was mixed, dissolved, pre-emulsified, sterilized, homogenized and cooled to 5 ° C. according to a conventional method. Next, the whipping cream was whipped by a continuous whipping apparatus according to a conventional method to produce a whipping cream with an overrun of 175%.

[0021]

[Table 1]

Further, according to the composition shown in Table 2 below, carrageenan was used as a gelling agent, and an aqueous solution in which each material of the coffee jelly mix was dissolved was kept at 70 ° C. (jelly mix).

[0023]

[Table 2]

Put jelly mix in cup at 70 ° C.
5 g were filled, followed by 10 g of whipped cream (10 ° C.) in layers. After leaving it as it is for 1 to 2 minutes, it was cooled in ice water and completely gelled, and the surface was visually evaluated. In the whipped creams of Formulations 1 and 2, foams emerged on the surface within 1 to 2 minutes after filling, resulting in a very poor appearance. When the whipped cream of Formulation 3 was stored at 10 ° C. for 14 days after cooling, bubbles appeared on the surface and the appearance was poor. The whipped cream of Formulation 4 was stored at 10 ° C. for 14 days after cooling, and it was confirmed that there was no change in the state of the whipped cream and a stable layer was maintained.

[0025]

According to the method for producing a dessert with a whipped product according to the present invention, a cooling step is not required during filling, so that space can be saved and running costs can be reduced. In addition, since there is no need for equipment for bacterial contamination that is a concern due to cooling, equipment investment for the filling machine can be reduced. This makes it possible to more efficiently produce products with whipped products that can be visually enjoyable, differentiate in flavor and texture.

Continuation of front page (58) Fields surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09 A23G 1/00-9/30 A23L 1/187

Claims (6)

(57) [Claims] 1. A low-temperature dessert containing a cation is filled into a container at a high temperature and in a liquid state, and thereafter, without cooling, a gelling agent, gums, which are heat irreversible and have a cationic reactivity, and low temperature A method for producing a dessert having a whipped product thereon, comprising placing an upper layer of a whipped product containing a gelling gelling agent thereon, followed by cooling and gelling. 2. Gellan gum, LM pectin, gelling gum which is heat irreversible and has cationic reactivity.
The method according to claim 1, wherein at least one selected from sodium alginate is used. 3. The method according to claim 1, wherein the gums are at least one selected from xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, furceleran, gum arabic, silium and curdlan. Or the production method according to 2. 4. The method according to claim 1, wherein gelatin or agar is used as the low-temperature gelling gelling agent. 5. The method according to claim 1, wherein a divalent cation or a substance thereof is used as the cation. 6. A dessert on which a whipped product is added, which is produced by the production method according to any one of claims 1 to 5.