JP3167147U - Laminated gel dessert food in a container - Google Patents

Abstract

To provide novel gelled dessert food in a container in order to meet diversifying consumer preferences. A transparent or translucent container with a spout is filled with two or more foods including at least one or more gel foods in a stacked manner. [Selection diagram] FIG.

Description

The present invention relates to a gel-like dessert food in a container that appeals the appearance of the contents and at the same time provides a new way of eating.

Common gel-like dessert foods manufactured and sold in pastry shops and the secondary market include mousse, jelly and pudding. Most of these are provided in cup-shaped containers, also called cup desserts. There is also a cup dessert in which baked confectionery such as gel foods, sponges, and cookies are layered and filled in a transparent container (Patent Document 1). As shown in Non-Patent Document 1, these are also called “velines”, and it is possible to simultaneously enjoy the beauty of the appearance of various colors and the taste harmony and variations woven by individual fabrics. ing.
On the other hand, as an example of a form of providing a gel-like dessert food, foods that are sucked by a straw (Patent Documents 2 and 3), dessert-style beverages in cans (Patent Document 4), jelly-like foods and drinks in a tear pack container ( There is a style such as Patent Document 5) in which the contents filled in the container are directly taken from the mouthpiece. Some of these change the physical properties of the gel by allowing the consumer to shake the container just before drinking. (Patent Document 4)

Noto 3050334 JP 2008-295453 A JP 2009-5693 A Japanese Patent Laid-Open No. 5-268918 Japanese Patent No. 3659775

Half-sweet sweet book 50-51 pages (Graph Inc., published in 2010)

The cup desserts containing the above-mentioned “Veline” are eaten only by using a spoon or other tool. On the other hand, the gel-like food as shown in Patent Documents 2 to 6 provides a “drinking dessert” by drinking directly through a straw or from a mouthpiece. However, the beauty and enjoyment of the contents of desserts as luxury goods are extremely important elements that appeal to consumers' aesthetics and motivate them to purchase. For example, opaque containers such as cans and aluminum are used exclusively, and there is little consideration for the composition of the contents and the appearance of the color tone, which is insufficient to remind consumers of the feeling of “delicious” Is.
An object of the present invention is to provide a novel gel-like dessert food in a container in order to respond to diversifying consumer preferences.

As a result of studies conducted by the present inventors to solve the above-mentioned problems, as described below, two or more kinds of foods containing at least one kind of gel food in a transparent or translucent container with a stopper are provided. It has been found that a new category of gel-like dessert foods that can present a new way of eating with playfulness and at the same time appeal to the appearance of the contents can be obtained by stacking and filling It was.

That is, the present invention is characterized in that (1) two or more kinds of foods including at least one kind of gel food are laminated and filled in a transparent or translucent container with a stopper. , Gel dessert food in a container,
(2) The gel-like dessert food in a container according to claim 1, wherein the gel-like food is selected from mousse, bavalore, jelly, sauce, pudding, custard cream, jams,
(3) The container-containing gel form according to claim 1 or 2, wherein the container is a mayonnaise tube type container, a ketchup tube type container, a honey bottle type container, a squeeze bottle, or a plastic bottle made of a flexible material. Dessert food.

According to the present invention, while enjoying the beauty of the appearance of the layered gel-like dessert food, the consumer himself shakes the container before eating, or mixes from the top of the container to the desired state by hand. It is also possible to provide a new gel-like dessert food that also offers a fun way of eating by tasting each taste harmony directly from the container. Become.

It is a schematic diagram of the gel-like dessert food with a container of Examples 1 and 2. It is a schematic diagram of the gel-like dessert food with a container of Examples 3 and 4. FIG. 3 is a drawing-substituting photograph of a gel-like dessert food in a container of Example 1. FIG.

The gel-like dessert food in the present invention is a transparent or translucent tube or bottle-shaped container with a stopper, which contains at least one kind of gel-like food and is layered with two or more kinds of food. It is characterized by being. The present invention will be specifically described below.

(container)
The container used in the present invention is transparent or translucent and has a tube or bottle shape with a stopper. As a result, when displaying in the distribution process, appeal to consumers the beauty of the gel-like food layer of the contents, and after purchase, after the consumer shakes and mixes the container with the stopper closed Or, it can be opened as it is without shaking according to taste, and can be directly sucked and eaten or drunk from the opening. Or you can pour it on top of your favorite container, tableware, or other ingredients before eating. In addition, by using a container made of a material that has a shape retaining property but has a flexibility that can be easily deformed by hand, the contents can be mixed by pushing from the top of the container by hand. It is possible to provide an enjoyable way to eat. Specifically, mayonnaise tube type containers, ketchup tube type containers, honey bottle type containers (tongari containers), squeeze bottles, PET bottles, and the like can be used.

(Gel food)
In the present invention, the gel food filled in the container refers to a dessert or confectionery having a gel-like physical property, such as pudding, mousse, bavaroa, jelly, sauce, puree, custard cream, jams, etc. As appropriate, they can be used alone or in combination. In addition to using two or more kinds of gel foods as the food to be stacked and filled in containers, materials used for dessert confectionery such as gel food and cream, gel food and finely baked confectionery A wide variety of combinations are possible. Moreover, it becomes a clear layer by combining and stacking foods of different colors, and the attractiveness in appearance is further improved.
In the preparation of gel foods, gelling agents used in ordinary desserts such as gelatin, seaweeds such as agar and carrageenan, gums such as locust bean gum, xanthan gum and gellan gum, and polysaccharides such as pectin are appropriately used. These can be used alone or in combination. In addition, shake and push the container immediately before eating, break the gel and mix it, and to make it a physical property that can be directly sucked from the container, it has a lower viscosity than ordinary cup desserts, It is preferable that the hardness is adjusted to have fluidity, and the concentration of the gelling agent is appropriately adjusted so as to meet the purpose.

A mousse is a gel-like food with a fluffy texture like a foam. Basically, it often refers to a product that uses whipped cream (whipped cream) or meringue (egg white). In the invention, a whipped cream or a vegetable whipping cream and a gelling agent such as gelatin are preferably used.

Bavaroa is a gel-like food with a fluffy texture like mousse, which uses gelling agents such as egg yolk, milk, sugar, whipped cream and gelatin. What was adjusted suitably and finished softly can be used suitably.

In the case of using jelly or sauce, it is preferable to add a gelling agent such as water, sugar or gelatin to a material such as fruit puree and dissolve it by heating. In the case of jelly, it is preferable to further crush and solidify it into a crush jelly state, which facilitates the filling operation and improves the dispersibility when shaken.

In the case of using pudding, it is preferable that it is solidified with a gelling agent. It is also possible to mix whipped cream or vegetable whipping cream into a mousse or bavaroi-like dough.

When custard cream is used, it is preferable to form a body by blending starch (weak flour) or a gelling agent.

Jams are defined by JAS (Japanese Agricultural and Forestry Standard) and are listed below.
1. Fruits, vegetables or petals (hereinafter collectively referred to as “fruits”) heated with sugar etc. until they are jellied.
2, 1 with gelling agent, acidulant, fragrance added.

Hereinafter, embodiments of the present invention will be described more specifically by way of examples. In the examples, “parts” means “parts by weight” unless otherwise specified.

Example 1
○ Preparation of pudding-flavored mousse dough Commercially available pasteurized egg yolk emulsion (trade name: Pro Dash 800, manufactured by Fuji Oil Co., Ltd.) and concentrated milk (trade name: Pro Best 500, manufactured by Fuji Oil Co., Ltd.) , 3 times concentrated milk) 140 parts diluted with 20 parts granulated sugar, and then mixed with gelatin solution in which 6 parts of gelatin is swollen and dissolved in 30 parts of water. Name: Clear Whip, Fuji Oil Co., Ltd. (280 parts) was mixed to prepare a mousse dough.
Preparation of caramel jelly A gelatin solution in which 30 parts of granulated sugar and 600 parts of water were heated and mixed with 160 parts of a commercially available caramel sauce (Morita Food System Co., Ltd.), and 20 parts of powdered gelatin was swollen and dissolved in 100 parts of water. In addition, it was cooled and solidified to prepare caramel jelly.
Filling into the container 50 parts of the pudding-flavored mousse dough is poured into the bottom of a translucent mayonnaise tube type container, filled with cooling, solidified, and then piled up from above to pour 100 parts of crashed caramel jelly. Filled. It consists of two layers of pudding and caramel jelly, you can enjoy the beauty of that layer from the appearance of the container, and you can drink it after mixing the contents by shaking and pushing the whole container, A pudding-flavored dessert was obtained.

(Example 2)
Using the pudding-flavored mousse dough and caramel jelly of Example 1, first, 100 parts of the crashed caramel jelly is filled into the bottom of the mayonnaise tube type container, and then over the top, 50 parts of the mousse dough is filled and cooled and solidified. A dessert consisting of two layers of caramel jelly and pudding mousse was prepared. As in Example 1, the layer can be enjoyed from the appearance of the container as it is, and after mixing or mixing the contents by shaking or pushing the whole container, it can be drunk while mixing. A flavored dessert was obtained.

(Example 3)
○ Preparation of milk-flavored mousse dough Commercially available pasteurized egg yolk emulsion (trade name: Pro Dash 800, manufactured by Fuji Oil Co., Ltd.) and concentrated milk (trade name: Pro Best 500, manufactured by Fuji Oil Co., Ltd.) , 3 times concentrated milk) 110 parts diluted 3 times and emulsion for soft cream (trade name: Softmix 100, manufactured by Fuji Oil Co., Ltd.) 400 parts, then 6 parts gelatin 30 parts water A mousse dough was prepared by adding swelled and dissolved gelatin solution to 350 parts of whipped cream (trade name: Clear Whip, Fuji Oil Co., Ltd.).
Preparation of strawberry jelly A gelatin solution prepared by heating and mixing 120 parts of granulated sugar and 550 parts of water with 210 parts of commercially available strawberry puree (manufactured by Taka Foods Industries Co., Ltd.), and swelling and dissolving 20 parts of powdered gelatin in 100 parts of water. In addition, after cooling, 10 parts of lemon juice was mixed and then cooled and solidified to prepare strawberry jelly.
Filling into a container 50 parts of the milk flavored mousse dough was poured into the bottom of a mayonnaise tube-type container, filled with cooling, solidified, and then overlaid from above, 130 parts of crashed straw jelly was poured into the container. It consists of two layers of milk flavored mousse and strawberry jelly, and you can enjoy the beauty of that layer from the appearance of the container, and you can drink it after mixing the contents by shaking and pushing the whole container A milk-flavored dessert was obtained.

Example 4
○ Preparation of koji sauce Mixing 60 parts of koji puree (manufactured by Taka Food Industry Co., Ltd.) with 150 parts of water, 30 parts of granulated sugar and a gelling agent (trade name: FCV-60, manufactured by Nitta Gelatin Co., Ltd.) ) After 2.5 parts of the powder was mixed, it was added to the puree solution and dissolved by heating to 80 degrees. After cooling, 5 parts of lemon juice was mixed to prepare a koji sauce.
Filling into the container Using the above-mentioned koji sauce and the milk-flavored mousse dough of Example 3, 130 parts of koji sauce previously made into a crush jelly is filled into the bottom of the mayonnaise tube-type container, and then stacked on top of it. Filled with 50 parts of mousse dough and allowed to cool and solidify to prepare a dessert consisting of two layers of straw sauce and milk flavored mousse. As in Example 3, the layer can be enjoyed from the appearance of the container as it is, and after mixing or mixing the contents by shaking or pushing the entire container, it can be drunk. A milk flavored dessert was obtained.

[A] A schematic view of Example 1. FIG.
[B] A schematic diagram of Example 2. FIG.
[C] A schematic diagram of Example 3. FIG.
[D] A schematic diagram of Example 4. FIG.
(1) Pudding flavored mousse dough filled in mayonnaise tube type container (2) Caramel jelly filled in mayonnaise tube type container (3) Milk flavored mousse dough filled in mayonnaise tube type container (4) Mayonnaise tube type container Strawberry jelly (5) Filled with mayonnaise tube-type container

Claims (3)

A gel-like dessert food in a container, which is formed by laminating and filling two or more kinds of food containing at least one kind of gel-like food in a transparent or translucent container with a stopper. The gel-like dessert food in a container according to claim 1, wherein the gel-like food is selected from mousse, bavalore, jelly, sauce, pudding, custard cream, and jams. The gel-like dessert food with a container according to claim 1 or 2, wherein the container is a mayonnaise tube type container, a ketchup tube type container, a honey bottle type container, a squeeze bottle, or a plastic bottle made of a flexible material.