JP3007835B2 - Method for producing multilayer jelly 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 multilayered jelly food containing three or more layers and having a clear boundary without color transfer, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various methods have been known for producing multilayered jelly foods. For example, JP-A-3-201952
Japanese Patent Application Laid-Open Publication No. H11-163873 discloses a multilayer jelly food product having a beautiful appearance by stacking different gelled jellies in a plurality of stages so that the stacked layers are not confused. The method for producing this multilayer jelly food is such that each time one layer of jelly is filled, cold air is injected to gel the jelly layer, and then the next sol is filled. Is also very long, so there is a high risk of contamination by various bacteria, which may cause microbiological problems. Also, JP-A-50-36652 and Japanese Patent Publication No. 1-50389
In the official gazette, the filled sol is separated using the specific gravity difference,
A method of forming a multilayer sol and then cooling to obtain a multilayer jelly food is disclosed. In the former, a viscosity difference of 200 cps or more, several kinds of gelling compositions having a specific gravity difference of 0.05 or more are prepared.First, the prepared specific gelling composition having a low specific gravity and a low viscosity is filled in a container and allowed to stand. Prior to gelling of the composition, a blended raw material having a higher specific gravity and viscosity than this is added to form a lower layer, which is cooled to produce a two-layer multilayer jelly-like food that does not mix. The latter is a method for producing a multi-layer jelly-like food in which a sol having a high sugar content is filled first to fill a sol having a sugar content difference of 4 or more, and then a sol having a low sugar content is sequentially filled. . However, in each of these methods, the examples are limited to two-layer jelly, and in these methods, there is no explanation as to how to produce a jelly-like food having three or more layers having well-defined boundaries. Without disclosure, its manufacture was difficult.

[0003] In the following text, each layer of the multilayer jelly food is named in order of the first layer and the second layer from the upper layer of the multilayer jelly food. The method for producing a multilayer jelly food according to the above-mentioned Japanese Patent Application Laid-Open No. 50-36652 is to fill a sol having a low specific gravity first, and then penetrate a heavy sol into a lower layer to form a multilayer. By using this method, 3
In order to prepare the layer jelly, a method of filling the sol in the order of the first layer, the second layer, and the third layer, and a method of filling the sol in the order of the first layer, the third layer, and the second layer are considered. In any case, when the next layer is filled after filling the first layer, a lower layer partially remains in the first layer. In the case of a two-layer jelly food, the boundary is naturally clear because of the difference in specific gravity because it is left as it is. However, in the three-layer jelly filled by the latter method, as shown in FIG. 1, the first layer and the third layer are filled in this order, and then the second layer is poured. The portions of the three layers are dragged by the flow caused by the addition of the second layer and are mixed in the first layer, so that it cannot be separated again.
Further, when the first layer, the second layer, and the third layer are filled in this order according to the former method, a flow involving the first layer and the second layer occurs, and as shown in FIG. The two layers are so mixed that they cannot be separated again. From the above, it was found that a multilayer jelly having three or more layers could not be formed by the method disclosed in Japanese Patent Application Laid-Open No. 50-36652. From this fact, in order to form a multilayer jelly of three or more layers having a clear boundary, the filling conditions include (i) not allowing the sol to pass through one layer more than twice and (ii) It has been found that only one layer needs to pass through the sol.

A method for producing a multilayer jelly according to Japanese Patent Publication No. 1-50389 is a method in which a sol having a low specific gravity is sequentially put on a sol having a high specific gravity. However, in this method, as shown in FIG. 3, it was found that the sol-like substance in the upper layer was mixed into the lower layer immediately after the filling, and that the interface was considerably turbulent immediately after the filling, depending on the flow rate at the time of the filling. However, in the method for producing a two-layer jelly food, since the disordered interface is left as it is, it is gradually improved by the difference in specific gravity of the sol, and a clear two-layer jelly food can be formed. Therefore, the present inventors have tried to form a three-layer jelly food by using a method in which a sol having a low specific gravity is successively put on the sol.
When the second layer is filled on the layer, the interface becomes rough immediately after the filling, and when the first layer is filled therein, the impact between the filling and the flow in the second layer further roughens the layer between the second and third layers, and the restoration cannot be performed. It will stand up and be disturbed if possible. From this, 1-50
It was found that the method according to Japanese Patent No. 389 cannot form a multilayer jelly food having three or more layers. It was also found that the filling conditions for forming a multilayer jelly food product having three or more layers having clear boundaries where layers do not mix were (iii) two or more layers continuously added and not filled.

[0005]

In view of the above, a conventional method for separating a sol using a specific gravity difference, forming a multilayer sol, and cooling the sol to obtain a multilayer jelly food has been disclosed. This is a method for producing a two-layer jelly food having a clear boundary where layers do not mix from the viewpoint of the examples in the publication. With these methods, it has not been possible to obtain a jelly food product having three or more layers having clear boundaries that do not mix between the layers. In the method for producing a multilayer jelly food disclosed in Japanese Patent Application Laid-Open No. 3-201952, the production process is complicated, the filling time is extremely long, and there is a possibility that a problem of contamination by microorganisms may occur. The present invention has a clear boundary immiscible interlayer which can not be obtained by the conventional method, no color transfer, providing three or more layers jelly and a manufacturing how beautiful the appearance As an issue.

[0006]

SUMMARY OF THE INVENTION In view of the above-mentioned problems, the present inventors have developed a method of producing a semiconductor device having a clear boundary where the layers are not mixed.
Intensive research was conducted to provide multilayer jelly foods with more than one layer. As a result, it has been found that by filling a sol having a sugar content difference of 6 or more in such a way as to satisfy the following three conditions, a multilayered jelly food in a container having a clear boundary where layers are not mixed can be obtained. Reached. These three conditions are as follows confirmed by the present inventors. (i) Do not allow a sol to pass through a layer more than once; (ii) Only one layer should pass through a sol; and (iii) Connect two or more layers continuously. And do not fill.

That is, according to the present invention, although a sol having a sugar content difference of 6 or more is continuously filled in a container , (i) one layer is not filled with one sol more than twice. , (Ii) one sol passes through only one layer, and (iii) two or more layers are not continuously added and filled.
This is a method in which three or more multilayers are formed , cooled and gelled to produce a multilayered jelly in a container having clear boundaries between layers. The sol-like substance in the present invention is a gelled substance such as carrageenan, locust bean gum, etc.
% Aqueous solution and gelled. And
This is contained in a saccharide Among the specific gravity adjustment in. Sugar may not be added when the layer is to be passed or the first layer. As the saccharide, isomerized sugar, granulated sugar, powdered starch syrup, and the like can be used. Further, a coloring agent, a flavoring agent and the like may be used. The sugar content difference of the sugar solution in the case of the multilayer is set to the minimum sugar content of 6. The sugar content difference of this sugar solution was set to 6, and
By mixing as in the requirements of (i) to (iii), a multilayer jelly food in a container of three or more layers in which the boundaries between the layers are clear and color transfer does not occur can be obtained. As a continuous filling method that satisfies the requirements (i) to (iii), for example, when producing a three-layer jelly food, first, a sol solution (A
₁ ) is poured into a container, a sol solution (A ₂ ) having a sugar content higher than that of the solution by 6 or more is poured, and the sol solution is passed through a layer of the sol solution A _1.
Forming a third layer of gel product of A _2. Finally, a sol solution (A ₃ ) having a sugar content of 6 or more lower than that of the sol solution A ₁ (or a sugar content of 0) may be poured thereon to form a first layer.
Three layers can be obtained containers jelly which is the _{A 3, A 1, A 2} . In this way, the (i) ′ sol solution (A
( ₁ ) passes only the sol solution (A ₂ ) only once, (ii) ′ the sol solution (A ₂ ) passes only the sol solution (A ₁ ) only once, and (iii) ) 'Since the sol solutions A ₁ and A ₂ do not successively add and fill two or more layers,
Continuous filling satisfying the requirements (i) to (iii) can be performed. When producing a four-layer jelly food, first, the sol solution (A ₁ ) serving as the third layer is poured into a container, and then the sol solution (A ₂ ) having a sugar content higher than that of the solution by 6 or more is poured. Then, a fourth layer of the sol solution (A ₂ ) is formed by passing through the layer of the sol solution layer (A ₁ ). Further poured 6 or more sugar content than low sol solution (A ₃₎ sol solution A1, a sol solution layer of the sol solution of the third layer a second layer on top of (A ₁₎ (A ₃₎ to (A ₃₎ A sol solution (A ₄ ) having a sugar content higher than that of the sol solution (A ₃ ) by 6 or more, but having a lower sugar content than the sol solution A ₁ is poured thereon, and passed through the sol solution A ₃ to form a sol solution. Leave on A ₁ to form a second layer. By doing so, continuous filling satisfying the requirements (i) to (iii) can be performed as described above. In order to produce a multilayer jelly food having five or more layers, the method for producing the third layer jelly food and the method for producing the four layer jelly food may be appropriately combined.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The following examples illustrate the jelly food of the present invention and the method for producing the same, in more detail.

Example 1-Preparation of three-layer jelly 0.5 part by weight of carrageenan and 0.5 part of locust bean gum
Parts by weight, the amount of isomerized saccharide shown in Table 1 and hot water were further mixed and heated to 85 ° C., and after dissolving them, hot water was further added to make 1.0% by weight so that the whole was 100 parts by weight. Sol solutions (see Tables 1A-Q) were prepared. 40 g of this sol solution I (sugar content 20.00) is placed in a container, and then sol solution Q (sugar content 4
0.00) was poured over it and passed through the layer of sol solution I. Thereafter, sol solution A (sugar content 0) was poured on the sol solution layer. The three layers were continuously poured and filled, and then cooled and gelled to prepare a three-layer jelly food in a container. By preparing as described above, (i)
A jelly food in a container with a clear boundary satisfying the filling conditions of (iii) could be produced. In the obtained three-layer jelly food, the first and second layers and the second and third layers were clearly separated.

[0009]

[Table 1]

Further, the filling order and the difference in the sugar content of each layer were changed according to the formulation shown in Table 1, and the container was continuously filled, cooled and gelled to prepare a three-layer jelly food. In this composition, the filling order is “second layer, third layer, first layer” (Example 1), “first layer, second layer, third layer” (Comparative Example 1),
Three kinds were prepared in the order of “third layer, second layer, first layer” (Comparative Example 2). The filling amount was 40 g for each layer. Table 2 shows the results. In Comparative Example 1, the flow between the first and second layers occurred, so that even when a difference in sugar content was set to 20, the interlayer between the first and second layers became unclear as shown in FIG. Was. In Comparative Example 2, the interface between the second layer and the third layer was disturbed by the impact of the filling and the flow in the second layer, and as shown in FIG. In comparison with these, in Example 1, the third layer passed only the second layer, and the layer added was only the first layer, so that the interface was stable as shown in FIG. From this, it was found that if the sugar content difference was 6 or more, the separation was clear.

[0011]

[Table 2]

[0012]

Example 2-Preparation of 4-layer jelly 0.5 parts by weight of carrageenan and 0.5% of locust bean gum
Parts by weight, the amount of isomerized sugar shown in Table 3 and hot water were further mixed and heated to 85 ° C.
Hot water was further added so as to be in parts by weight to prepare 1.0% sol solutions (see Tables 3A to 3G). Next, this sol solution C
(Sugar content 20.00) 40 g was put in a container, and then sol solution D (sugar content 30.00) was poured thereon and passed through the layer of sol solution C. Then, sol solution A (sugar content 0) was poured thereon, and finally sol solution B (sugar content 10.00) was poured and passed through the sol solution A layer. However, the sol solution B had a sugar content of 10.00 and was lower than the sugar content of C of the sol solution of 20.00, so that it did not pass through the layer of the sol solution C but stayed on the sol solution C.

[0013]

[Table 3]

The sol solution was continuously filled in a container by changing the filling order and the sugar content difference of each layer according to the formulation shown in Table 3, and then cooled and gelled to prepare a four-layer jelly. The sugar content difference of each layer was prepared for cases of 10 and 6. The same stabilizer as in Example 1 was used. In this formulation, the filling order is
Layer, fourth layer, first layer, second layer ”(Example 2),“ first layer, second layer, third layer, fourth layer ”(Comparative Example 3),
"Fourth layer, third layer, second layer, first layer" (Comparative Example 4)
Were prepared. The filling amount was 30 g for each layer. Table 4 shows the results. This result was also the same as that of Example 1, and in Comparative Example 3, as shown in FIG. 7, the layers other than the lowermost fourth layer were destroyed. In Comparative Example 4, as shown in FIG. 8, the boundary was blurred except for the uppermost first layer. In the method according to the second embodiment, the boundary is clear as shown in FIG.

[0015]

[Table 4]

In the case of Brix difference in sugar content of 6 (GIK) in Example 1, 1% of an emulsified paprika dye was added as a coloring agent to the sol solutions of the first and third layers. A), Comparative Example 1 (C) and Comparative Example 2 (B) were performed to produce a multilayer jelly food. The result is shown in FIG. 10 as a photograph. In Example 2, the Brix sugar content difference of 10 (ABC-
In the case of D), 1% of a colorant emulsified paprika dye was added to the sol solution of the second layer and the fourth layer to obtain a mixture of Example 2 (E), Comparative Example 4 (F) and Comparative Example 3 (G). To produce a multi-layer food product. The result is shown in FIG. 11 as a photograph.

From the above examples, even in a multilayer jelly food having four or more layers, two layers such as a second layer from the bottom and a first layer from the bottom, a fourth layer from the bottom and a third layer from the bottom are paired. It is possible to produce a multilayered jelly food having a clear boundary by carefully considering the filling order.

[0018]

According to the present invention, a multi-layered jelly in a container having a clear boundary without color transfer and without mixing between layers is obtained by continuously filling a container with a sol having a sugar content difference of 6 or more, cooling and gelling. It is a method of manufacturing food. Since the layers do not mix, the appearance is good and multilayer jelly foods having different textures can be continuously produced. The jelly food obtained according to the present invention is characterized in that the sol-like substance having a sugar content difference of 6 or more is continuously filled in a container and cooled and gelled.
Do not allow one sol to pass through a layer more than once; (ii) allow one sol to pass through only one layer; and (iii) connect two or more layers continuously. By adopting no additional filling, it is possible to obtain a multilayered jelly food in a container having three or more multilayers and having a clear boundary where the layers are not mixed.

[Brief description of the drawings]

FIG. 1 is a schematic flow diagram of a sol when filling a lower layer.

FIG. 2 is a schematic flow diagram of a sol when filling a lower layer in a three-layer jelly.

[Fig. 3] Immediately after filling when filling on top of the upper layer.

FIG. 4 shows the results of filling a three-layer jelly food according to Comparative Example 1 (sugar content difference: 20)

FIG. 5 shows the results of filling a three-layer jelly food according to Comparative Example 2 (sugar content difference 6).

FIG. 6 shows the results of filling a three-layer jelly food according to Example 1 (sugar content difference 6).

FIG. 7: Filling result of 4-layer jelly food according to Comparative Example 3 (sugar content difference 10)

FIG. 8 shows the results of filling a four-layer jelly food according to Comparative Example 4 (sugar content difference 6).

FIG. 9 shows the results of filling a four-layer jelly food according to Example 2 (sugar content difference 6).

FIG. 10 shows the structure of a three-layer jelly food showing the results of filling according to Example 1 (sugar content difference: 6) A: invention of the present application, B: comparative example 2, C: comparative example 1

FIG. 11 shows the structure of a four-layer jelly food showing the results of filling according to the example (sugar content difference: 10) E: invention of the present application, F: comparative example 4, G: comparative example 3

Continuation of front page (56) References JP-A-3-201952 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/05-1/09

Claims (2)

(57) [Claims] 1. Conditions for continuously filling a container with a sol having a sugar content difference of 6 or more are: (i) not allowing the sol to pass through one layer twice or more ; and (ii) one sol. (Iii) Filling by adopting that two or more layers are continuously added and not filled, cooling, gelling, and clear boundary where the layers do not mix. method for producing a three-layer or more containers filled multilayer jelly, wherein the Turkey of having a. 2. A sol solution A ₁ was filled into a container, then the sol solution A ₂ having a sugar content difference 6 or higher sugar content than the sol solution A ₁ was passed through a pouring filled sol solution A ₁ layer, further sol Solution A ₁
The sol solution A ₃ having a more sugar content difference 6 or more low sugar content or to poured loaded onto the sol solution A ₁ layer, or even have a sugar content difference 6 or higher sugar content than the sol solution A _3, and sol solution
A ₁ a sol solution A ₄ having a sugar content difference 6 or more low sugar content is poured loaded onto sol solution A ₃ than in sol solution A ₄ the sol solution A ₃
Tighten stay on the sol solution A ₁ is passed through the layer, of optionally repeating these process conditions (i) ~ 3 or more layers of containers according to claim 1, wherein performing the fill satisfies (iii) multilayer production how of jelly food.