JP3574062B2 - Nata de coco drink and method for producing the same - Google Patents

Description

【００３８】
【表２】

【００３９】
なお、上記実施例１、２、３においては、Ｆ値約１０、約５０のいずれのレトルト殺菌を施した場合も、飛行機の細部までも形が崩れることはなかった。
【００４０】
以下の実施例４〜７では、ナタデココの造形方法を例示する。
【００４１】
（実施例４）
本実施例では、図２に示すように図案化対象形状の抜き部１２を有する型１１を用意し、この型１１をナタデココを発酵し成長する上澄みに設置し、抜き部１２内でナタデココを成長させることにより、図１に示すように、輪郭（シルエット）２を動物のアヒルの形状に造形してなるナタデココ１を作成した。
なお、立方体状など任意の形状に成長させたナタデココを、上記型１１を使って打ち抜きすることによっても同様のナタデココを作成することができる。
【００４２】
（実施例５）
本実施例では、図４に示すように、図案化対象であるあひる形状の断面を有するように形成された空洞部１４内部の天面部１５に、あひる形状の図柄を溝部１６をもって彫刻し、さらに天面部１５の適宜個所に型内外に通じる孔１７を穿孔してなる型１３を用意し、この型１３をナタデココが発酵し成長する上澄み内に設置し、空洞部１４内でナタデココを成長させることにより、図３に示すように、あひる形状の輪郭３を有する板体４の表面５にあひるの形状を凸条部６でもって描いたナタデココ７を作成した。
【００４３】
（実施例６）
本実施例では、図６に示すように、四角い断面を有するように形成された空洞部１４ａの天面部１５ａに、あひる形状の図柄を溝部１６ａをもって彫刻すると共に、天面部１５ａの適宜個所に型内外に通じる孔１７を穿孔してなる型１８を用意し、この型１８をナタデココが発酵し成長する上澄み内に設置し、空洞部１４ａ内でナタデココを成長させることにより、図５に示すように、四角い輪郭３ａを有する板体４ａの表面５ａにあひるの形状を凸条部６ａでもって描いたナタデココ７ａを作成した。
【００４４】
（実施例７）
本実施例では、図８に示すように、図案化対象であるイヌの立体形状に形成された空洞部１９の内壁面にイヌの目や鼻などを溝部２０でもって彫刻すると共に、空洞部１９の内壁面の適宜個所に型内外に通じる孔１７を穿孔してなる型２１を用意し、この型２１をナタデココが発酵し成長する上澄み内に設置し、空洞部１９内でナタデココを成長させることにより、図７に示すように、イヌを３次元的に図案化した立体形状のナタデココ８を作成した。
【００４５】
なお、上記実施例５及び６により得られるナタデココは、上面しか図案化した形状が表面にないので、ナタデココ飲料で表面に図案化したナタデココとそうでないナタデココを混合してナタデココ飲料に使用することもできる。
【００４６】
【発明の効果】
以上説明したように、ナタデココを図案化し適宜形状に加工したナタデココをナタデココ飲料に使用することにより、視覚的及び味覚的に楽しいナタデココ飲料を提供することができ、幼児から子供、中学生、高校生、青年から壮年まで幅広く視覚的に楽しく、おいしく、ナタデココを食するまたはナタデココ飲料を飲むことができる。
【図面の簡単な説明】
【図１】本発明にかかるナタデココの一例を示した斜視図である。
【図２】図１に示したナタデココを作成するために用いる型の一例を示した斜視図である。
【図３】図１のナタデココとは異なる本発明にかかるナタデココの一例を示した斜視図である。
【図４】図３に示したナタデココを作成するために用いる型の一例を示した斜視図である。
【図５】図３のナタデココとも異なる本発明にかかるナタデココの一例を示した斜視図である。
【図６】図５に示したナタデココを作成するために用いる型の一例を示した斜視図である。
【図７】図５のナタデココとも異なる本発明にかかるナタデココの一例を示した斜視図である。
【図８】図７に示したナタデココを作成するために用いる型の一例を示した斜視図である。
【符号の説明】
１ ナタデココ
２ 輪郭
３、３ａ 輪郭
４，４ａ 板体
５．５ａ 表面
６，６ａ 凸条部
７，７ａ，８ ナタデココ
１１ 型
１２ 抜き部
１４、１４ａ 空洞部
１５、１５ａ 天面部
１６、１６ａ 溝部
１７ 孔
１３、１８ 型
１９ 空洞部
２０ 溝部
２１ 型[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a nata de coco beverage containing nata de coco, and particularly to a nata de coco beverage that can be suitably provided as a low-acid beverage or a neutral beverage, and a method for producing the same.
[0002]
Problems to be solved by the prior art and the invention
Nata de coco is widely used as a daily dessert food in the Philippines and other Southeast Asian countries.In recent years, attention has been paid to the fact that in Japan, it is a low-calorie food rich in its unique texture and dietary fiber. They are getting together and getting close to young women.
[0003]
Nata de coco is similar in appearance to agar and jelly, but is a fermented food made from coconut milk and the like, and has a unique texture with elasticity and chewyness similar to squid sashimi. Also, in terms of production, unlike agar or jelly, nata de coco raw materials (sugar solution, fruit juice or plant extract, etc.) are inoculated with acetic acid bacteria (Acetobacter xylinum, etc.) and fermented over several days to several weeks, It is common to collect a thick film solidified on the liquid surface, immerse it in sugar, acidulant, etc., cut it into cubes of about 1 cm to 3 cm on a side, and supply it as nata de coco for food and drink. .
[0004]
In the case where the nata de coco for food and drink is used for a beverage, the nata de coco piece, which has been cut into a cubic shape of about 1 cm to 3 cm on a side as described above, is further processed into a cubic shape of about 5 mm on a side. It was common to mix it into fermented milk or syrup to make a nata de coco beverage. Incidentally, the magazine "New Flavor" (: Vol. 26, No. 8, p. 12-19, 1992) and the magazine "Taste and Science" (: Vol. 34, No. 8, p. 256-273, 1986) And the like, a nata de coco beverage containing a nata de coco that is processed into a square is disclosed, and Japanese Patent No. 2782656 also discloses a nata de coco that is processed into strips having a side length of 4 to 6 mm. A nata de coco beverage is disclosed which is mixed in weight%.
[0005]
However, conventionally, since nata de coco used for beverages was only cut into squares such as cubes or rectangular parallelepiped as described above, the bent nata de coco itself has a translucent and unique texture, visually Despite being able to taste various things in terms of texture, it could not be said that the fun was fully enjoyed.
[0006]
Conventionally, low acid beverages and neutral beverages containing nata de coco have not been seen. One of the causes is that it was considered that the shape and taste of nata de coco may be changed by severe heat sterilization. In the case of low-acid beverages and neutral beverages, severe heat and pressure sterilization (retort sterilization) of 100 ° C or more is required. It was common to assume that the pressure was not more than about 90 ° C. at normal pressure and could not withstand heating and pressurizing at 100 ° C. or more.
[0007]
The present invention provides a nata de coco beverage and a production thereof, in which the features of the nata de coco can be maximized to enjoy new fun visually and texturely and can be suitably provided as a low-acid beverage or a neutral beverage. It is intended to develop a method.
[0008]
[Means for Solving the Problems]
For this purpose, the present invention provides a method for shaping nata de coco to be contained in a beverage into a special shape such as an animal, a vehicle, a character, alphanumeric characters and characters (processing A), or drawing a special shape on the surface of a nata de coco ( Processing B) or shaping nata de coco into a special shape and drawing a special shape on the surface thereof (processing A + B), and performing any of these processings, and including the nata de coco obtained by performing any of these processes, It was decided to produce a nata de coco beverage by subjecting it to a heating and pressurizing treatment at a temperature of at least ℃.
[0009]
By shaping the nata de coco to be included in the beverage into a special shape or drawing a special shape on the surface in this way, new sight and texture (including texture, taste, chewyness and over throat) can be obtained. You can enjoy the taste or fun. In particular, when the entire nata de coco is shaped into a special shape, the shape can be recognized not only visually but also by the tongue in the mouth, so that the fun can be doubled. In addition, drawing a special shape on the surface of translucent Nata de coco can stimulate curiosity that you want to know what shape it is, because it is inconspicuous.
Moreover, surprisingly, in the case of nata de coco, unlike jelly and agar, etc., the above-mentioned processing is performed, and even after heating and pressure treatment at 100 ° C. or more, for example, retort sterilization at 120 ° C. to 130 ° C., the taste remains It was found that not only was there no effect on the shape but also the shape imparted by processing could be maintained as it was. In the embodiment described later, even when the nata de coco was formed into a shape having a very fine portion such as an airplane, the shape could be maintained as it was after the heat and pressure sterilization. Such a nata de coco beverage has never existed before and can be suitably provided as a low-acid packaged beverage or a neutral packaged beverage.
[0010]
In the present invention, the “special shape” means a shape different from the shape of the conventional nata de coco, that is, a shape that is not a so-called square shape such as a cube or a rectangular parallelepiped, and will be specifically described later.
[0011]
The present invention also provides a nata de coco beverage containing a nata de coco that is shaped into a shape having no angular portions at all.
If the nata de coco is formed into a shape having no angular portion at all, the amount of the nata de coco that can be reduced when filling the container, particularly the amount of the nata de coco that comes into contact with the peripheral edge of the filling opening and falls. In addition, even a piece of nata de coco which is substantially the same as or slightly larger than the filling port can be filled, and the shape does not collapse due to chipping of the corner after filling the container. Furthermore, it is possible to enjoy a unique effect such as being able to enjoy a new texture that cannot be obtained with the conventional angular nata de coco.
In addition, since the effect regarding the nata de coco having a shape having no angular portion can be enjoyed regardless of the heat and pressure sterilization, in this case, the heat and pressure sterilization may or may not be performed.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the nata de coco beverage and the method for producing the same according to the present invention will be described.
[0013]
The raw material of nata de coco is mainly coconut milk, but besides this, fruit and vegetable juices such as pine, apple, orange, guava, peach, tangerine, tomato, etc., and sugars added to plant extracts, etc. Can also be used. By the way, when pine juice is used as a raw material, it is also called Natadepinia.
[0014]
The method of fermenting the raw material may be a conventional one. For example, the raw material is inoculated with an acetic acid bacterium (Acetobacter xylinum or the like) or a seed culture of an acetic acid bacterium, and is cultured for several days to several days depending on the desired thickness. Fermentation takes about a week and the thick film solidified on the liquid surface may be collected. Moreover, you may immerse in a saccharide, an acidulant, etc. as needed.
[0015]
In the present invention, the nata de coco obtained by fermentation is shaped into a special shape, a special shape is drawn on the surface, or a special shape is drawn on the surface of the nata de coco shaped into a special shape.
[0016]
As a method of shaping the nata de coco into a special shape, prepare a mold having a punch part formed in a special shape, install this mold in the supernatant where the nata de coco fermentes and grows, and in this mold, that is, the nata de coco in the punch part May be fermented and grown, or a nata de coco may be formed by growing nata de coco into an arbitrary shape (for example, a plate shape), and the nata de coco mass may be formed into a mold having a punched portion formed into a special shape. You may make it die-cut using.
In the case where nata de coco is grown in the mold, it is preferable to use a mold having an open upper surface or a mold having one or more holes formed in the upper part of the mold. This is because when the nata de coco grows, air or the like escapes and a desired shape is easily obtained.
Further, it is preferable that the upper surface of the mold is raised in a convex shape so that air or the like can easily escape from the hole.
[0017]
On the other hand, in order to draw a special shape on the surface of nata de coco, use a food additive such as food coloring, or draw a projection or ridge on the surface and draw with these projections or ridges. A special shape can also be given by drawing or drawing a hole or a groove in the hole.
[0018]
Here, the “special shape” in the present invention means a character, a bird, a fish, a shell, an insect, an animal, a flower, a fruit / vegetable, a tree, a vehicle, a musical instrument, a toy, a zodiac sign, an ornament, a geometrical figure. (Excluding cubes and rectangular parallelepipeds), alphanumeric characters and characters, and other shapes that are not square shapes, and include those obtained by simplifying and designing these actual shapes.
For example, considering the educational effect and formability, abstract and stylized natural creatures such as birds, fish, shellfish, insects, animals, flowers, fruits and vegetables, trees, etc., vehicles, musical instruments, A figure (excluding a cube or a rectangular parallelepiped), an alphanumeric character, a character, etc. that is abstracted and designed is preferable, and in consideration of the taste effect and formability, the shape of a fruit or the like is simplified. It is preferable to use such a material. Also, in terms of molding, a simple shape such as a tear shape, a diamond shape, and a heart shape is preferable.
The special shape is not limited to the existing shape. For example, a design model can be collected from children and consumers by public offering or the like, and can be adopted from the collected models. By soliciting in this way, it is possible to select a shape corresponding to a change in taste due to the transition of the times.
Hereinafter, examples that can be motifs of a special shape will be described.
Speaking of characters, it is conceivable to design a character that is aired on TV programs and popular among infants and children.
Speaking of birds, such as birds such as sparrows, pigeons, owls, ohms, ducks, vines, swallows, penguins, peacocks, chickens, etc.
Speaking of fish, stylized fish such as goldfish, tropical fish, blowfish, catfish, flounder, and stylized non-specific fish,
Speaking of shellfish, stylized snails, conch shells, cocoa shells, etc., or stylized shells instead of specific shells,
Speaking of insects, stylized insects such as butterflies, dragonflies, bees, ladybugs, fireflies, beetles, or stylized insects instead of specific insects,
Speaking of animals, there are stylized animals such as rats, dogs, rabbits, squirrels, monkeys, bears, pandas, cows, horses, elephants, etc., or stylized animals instead of specific animals be able to.
Speaking of flowers, the one that stylized flowers such as Tsukushi, Dandelion, Asagao, Sunflower, Kiku, Tsubaki, and the one that stylized the appearance of flowers instead of specific flowers,
Speaking of fruits and vegetables, apples, lemons, strawberries, none, grapes, oysters, mushrooms, bamboo shoots, eggplants, gourds, pumpkins, and other stylized fruits and vegetables, or fruits and vegetables instead of specific fruits and vegetables Such as stylized figures,
Speaking of trees, there are stylized trees such as cedars, cypresses, and palms, or stylized trees instead of specific trees.
Speaking of vehicles, it is a stylized vehicle such as a bicycle, motorcycle, classic car, car, sports car, truck, train, ship, airplane, rocket, airship,
Speaking of musical instruments, those that are stylized musical instruments such as piano, tambourine, guitar, loquat, or stylized musical instruments instead of specific musical instruments,
Speaking of toys, Daruma, Inu, Hariko's tiger, Kokeshi, beckoning cat, and stylized toys such as kite kites,
Speaking of Zodiac constellations, it is a pattern of Zodiac constellations such as Zodiac, Cancer, Scorpio, etc.
As ornaments, those that have designed a ribbon etc.,
Geometric figures include star shapes, trapezoids, etc.
Examples of the alphanumeric characters include letters and romaji commonly used.
[0019]
A special shape of the present invention includes a shape having no angular portion at all, for example, a shape in which a corner portion of an arbitrary shape is rounded, a sphere or a flattened sphere. With such a shape, it is possible to enjoy a special effect that cannot be obtained with other shapes. That is, when filling the beverage container with the nata de coco beverage, not only can the amount of the nata de coco flakes that fall off due to the corners of the nata de coco coming into contact with the periphery of the filling port can be reduced, and the nata de coco piece is substantially the same as or slightly larger than the filling port. Can be filled. In addition, the shape does not collapse due to chipping of corners due to contact between the nata de cocos or the inner wall of the container after filling the container. Furthermore, it can give a completely new texture that cannot be obtained with the conventional angular nata de coco.
[0020]
Note that the special shape of the present invention is not limited to the above-described examples, and two or more kinds of the above-described shapes can be appropriately selected and combined.
[0021]
The nata de coco formed as described above can be processed into a size suitable for the nata de coco beverage as required, and can be used alone or in combination to be mixed into the beverage to be used for the nata de coco beverage.
The size of nata de coco when it is put into a beverage is preferably in a range of a size that comes out of an outlet of a sealed container such as a can, PET, bottle, etc., and particularly preferably a size that enters a cube of 1 mm to 20 mm. Within this range, it is possible to eat and drink nata de coco while enjoying the fun of the stylized shape or the colored shape as well as the uncomfortable feeling as the texture (including the texture).
[0022]
In addition to the nata de coco processed into a special shape as described above, an indefinite nata de coco can be included in the beverage.
In order to process Nata de coco into an irregular shape, for example, it is necessary to cut the nata de coco vertically with a rotary cutter, and then shred it with a cutter with an oblique angle, to make an nata de coco with an irregular shape it can.
Nata de coco of irregular shape has a variation in size due to processing into irregular shape, so taking into account the texture (including tongue), one piece enters into a square or cube of 1 mm to 20 mm in size. Just set it.
[0023]
The nata de coco to be contained in the beverage can also be colored. For coloring the nata de coco, for example, a coloring technique disclosed in JP-A-8-70795 can be used. Alternatively, the coloring technique disclosed in Japanese Patent Application Laid-Open No. 63-188363 may be used to color the nata de coco by adding a food coloring to a nata de coco raw material such as coconut milk and growing the nata de coco.
[0024]
The content (% by weight) of nata de coco in the nata de coco beverage is not particularly limited. In an extreme case, one nata de coco shaped in a special shape or the like may be included.
However, considering that the shape of the nata de coco is noticeable, it is preferable to mix, for example, about 10 to 1000 pieces in one container.
[0025]
As a beverage ingredient to add nata de coco, for example, apple, lemon, peaches, citrus, strawberry, grapefruit, melon, grapes, pears, cute fruits, watermelon, pineapple, papaya, banana, etc. Tomato, cabbage, brussels sprouts, cauliflower, kohlrabi, broccoli, radish, carrot, parsley, horen grass, celery, salad greens, spring chrysanthemum, pak choi, onion, shiso, komatsuna, etc. Conventional beverage ingredients such as those based on fermented milk such as yogurt can be used.
It is also possible to add various currently known additives such as fragrances, vitamins, and mineral components. For example, an acidic beverage having a pH of 4 or less can be prepared by adding a souring agent such as citric acid, lactic acid, malic acid, and tartaric acid. However, in the nata de coco beverage of the present invention, the effect of the invention can be further enjoyed when adjusted to a weakly acidic beverage or a neutral beverage having a pH of 6 to 7.
[0026]
The container for enclosing the nata de coco beverage is not particularly limited, and can be a general beverage container such as a can, a bottle, a plastic bottle, and the like. For example, if it is placed in a transparent or translucent bottle such as a plastic bottle or a bottle, it is possible to enjoy the shape of the nata de coco from the outside of the container, and the advertising effect can be expected.
[0027]
The nata de coco beverage of the present invention can be subjected to a heat and pressure treatment at 100 ° C. or higher after or before filling the container. Heat sterilization at about 90 ° C. is sufficient for an acidic beverage having a pH of 4 or less, so it is not always necessary to perform such heating and pressurizing treatment at a temperature of 100 ° C. or more. In the case of (1), it is required to perform heat and pressure sterilization at 100 ° C. or more. The nata de coco beverage of the present invention can maintain the detailed shape as it is even after such severe heat and pressure sterilization, and does not change the taste. Examples of the heating and pressurizing treatment at 100 ° C. or higher include retort sterilization at 120 ° C. to 130 ° C.
[0028]
In addition, since nata de coco has a characteristic that it does not lose its shape when heated, it can be provided as a heated food or drink, such as soup powder or soup, which is heated and eaten.
[0029]
Next, the effects of the present invention will be considered while comparing Examples 1 to 3 with Comparative Examples 1 and 2.
[0030]
(Example 1)
Nata de coco (country of origin: Philippines, shape: plate, thickness: 7.5 mm) was cut into a square (7.5 mm side) with a sharp blade such as a cutter, and about 6 g was put in an empty can (190 g capacity). . The can was filled with a solution of soft water containing 150 ppm of vitamin C previously adjusted to a pH of 6.0 with sodium bicarbonate, followed by tightening. Thereafter, retort sterilization (using a retort sterilizer manufactured by Toyo Seikan Co., Ltd.) was carried out under the conditions shown in Tables 1 and 2 below (F value: about 10: 121 ° C. for 10 minutes, F value: about 50: 123 ° C. for 32 minutes). And the change in the shape and taste of the contents were evaluated.
[0031]
(Example 2)
Nata de coco (country of origin: Philippines, shape: plate, thickness: 7.5 mm) was extruded by cookie cutting (length: 45 mm, width: 50 m) to create an airplane-shaped nata de coco. The die-cut nata de coco (one piece: about 6 g) was put in an empty can (190 g capacity). The can was filled with a solution of soft water containing 150 ppm of vitamin C previously adjusted to a pH of 6.0 with sodium bicarbonate, followed by tightening. Thereafter, retort sterilization (using a retort sterilizer manufactured by Toyo Seikan Co., Ltd.) was carried out under the conditions shown in Tables 1 and 2 below (F value: about 10: 121 ° C. for 10 minutes, F value: about 50: 123 ° C. for 32 minutes). And the change in the shape and taste of the contents were evaluated.
[0032]
(Example 3)
Nata de coco (country of origin: Philippines, shape: plate, thickness: 7.5 mm) was cut into a square (7.5 mm side) with a sharp blade such as a cutter, and about 6 g was put in an empty can (190 g capacity). . The can was filled with an acidic solution adjusted to have a pH of 3.7 with citric acid according to the following formulation (acidic beverage (formulation)), followed by tightening. Thereafter, retort sterilization (using a retort sterilizer manufactured by Toyo Seikan Co., Ltd.) was performed under the conditions shown in Tables 1 and 2 below (F value: about 10: 121 ° C. for 10 minutes, F value: about 50: 123 ° C. for 32 minutes). Changes in the shape and taste of the object were evaluated.
[0033]
-Acidic beverage (prescription)-
Fructose glucose liquid sugar 13.0%
Fermented milk 7.0%
0.1% acidulant
0.4% stabilizer
Citric acid Adjusted fragrance Small amount of soft water 100.0%
[0034]
(Comparative Example 1)
In order to prepare a jelly which is considered to be relatively heat-resistant for food, powder was mixed according to the following formulation (gelling formulation (formulation)). The powder (gelling preparation) was dissolved in hot water at 85 ° C. to a 15% solution, allowed to stand for 5 minutes, and then poured into a plate-shaped jelly mold to form a jelly plate having a thickness of about 7.5 mm. . The jelly plate was cut into a square (7.5 mm side) with a sharp blade such as a cutter, and about 6 g was put in an empty can (190 g capacity). The can was filled with a solution of soft water containing 150 ppm of vitamin C previously adjusted to a pH of 6.0 with sodium bicarbonate, followed by tightening. Thereafter, retort sterilization (using a retort sterilizer manufactured by Toyo Seikan Co., Ltd.) was carried out under the conditions shown in Tables 1 and 2 below (F value: about 10: 121 ° C. for 10 minutes, F value: about 50: 123 ° C. for 32 minutes). And the change in the shape and taste of the contents were evaluated.
[0035]
-Gelled preparation (formulation)-
Sugar 88.0%
Carrageenan 4.5%
Locust bean gum 1.2%
Calcium lactate 1.4%
Trisodium citrate 0.9%
0.6% tetrapotassium pyrophosphate
Dextrin 3.4%
100.0%
[0036]
(Comparative Example 2)
In order to prepare a jelly which is considered to be relatively heat-resistant for food use, powder was mixed with the same formulation as in Comparative Example 1 above. The powder (gelling preparation) was dissolved in hot water at 85 ° C. to a 15% solution, allowed to stand for 5 minutes, and then poured into a plate-shaped jelly mold to form a jelly plate having a thickness of about 7.5 mm. . The jelly plate was extruded by cookie cutting (length 45 mm, width 50 m) to prepare an airplane-shaped nata de coco. The die-cut nata de coco (one piece: about 6 g) was put in an empty can (190 g capacity). The can was filled with a solution of soft water containing 150 ppm of vitamin C previously adjusted to a pH of 6.0 with sodium bicarbonate, followed by tightening. Thereafter, retort sterilization (using a retort sterilizer manufactured by Toyo Seikan Co., Ltd.) was carried out under the conditions shown in Tables 1 and 2 below (F value: about 10: 121 ° C. for 10 minutes, F value: about 50: 123 ° C. for 32 minutes). And the change in the shape and taste of the contents were evaluated.
[0037]
[Table 1]

[0038]
[Table 2]

[0039]
In Examples 1, 2, and 3 above, even when the retort sterilization with an F value of about 10 or about 50 was performed, the details of the airplane did not collapse.
[0040]
The following Examples 4 to 7 exemplify a molding method of nata de coco.
[0041]
(Example 4)
In the present embodiment, as shown in FIG. 2, a mold 11 having a cut portion 12 of the shape to be designed is prepared, and this mold 11 is set in the supernatant in which the nata de coco is fermented and grown, and the nata de coco is grown in the cut portion 12. As a result, as shown in FIG. 1, a nata de coco 1 in which the contour (silhouette) 2 was formed in the shape of an animal duck was created.
A similar nata de coco can also be created by punching the nata de coco grown in an arbitrary shape such as a cubic shape using the mold 11.
[0042]
(Example 5)
In this embodiment, as shown in FIG. 4, a duck-shaped design is engraved with a groove 16 on a top surface 15 inside a hollow portion 14 formed to have a duck-shaped cross section to be designed. A mold 13 is prepared by piercing a hole 17 communicating with the inside and outside of the mold at an appropriate place on the top surface portion 15. The mold 13 is placed in the supernatant where the nata de coco fermentes and grows, and the nata de coco is grown in the cavity 14. As a result, as shown in FIG. 3, a nata de coco 7 in which the shape of a duck was drawn on the surface 5 of the plate body 4 having the duck-shaped contour 3 with the ridge 6 was created.
[0043]
(Example 6)
In this embodiment, as shown in FIG. 6, a duck-shaped design is engraved on a top surface 15a of a hollow portion 14a formed to have a square cross section with a groove 16a, and a mold is formed at an appropriate position on the top surface 15a. As shown in FIG. 5, a mold 18 is prepared by piercing a hole 17 communicating with the inside and outside, and the mold 18 is placed in the supernatant where the nata de coco fermentes and grows, and the nata de coco is grown in the cavity 14a, as shown in FIG. A nata de coco 7a in which the shape of a duck was drawn on a surface 5a of a plate 4a having a square contour 3a with a ridge 6a was created.
[0044]
(Example 7)
In this embodiment, as shown in FIG. 8, the eyes and nose of a dog are carved with grooves 20 on the inner wall surface of a cavity 19 formed in a three-dimensional shape of a dog to be designed, and the cavity 19 is formed. A mold 21 is prepared by piercing holes 17 communicating with the inside and outside of the mold at appropriate locations on the inner wall surface of the mold, and this mold 21 is set in the supernatant in which the nata de coco fermentes and grows, and the nata de coco is grown in the hollow portion 19. As a result, as shown in FIG. 7, a three-dimensionally shaped nata de coco 8 was created by modeling a dog three-dimensionally.
[0045]
In addition, since the nata de coco obtained by the above-mentioned Examples 5 and 6 has only a stylized shape on the upper surface, it is also possible to mix the nata de coco with the nata de coco which is stylized on the surface with the nata de coco beverage and use it for the nata de coco beverage. it can.
[0046]
【The invention's effect】
As described above, by using a nata de coco that is designed and processed into an appropriately shaped nata de coco beverage for a nata de coco beverage, it is possible to provide a visually and tastefully fun nata de coco beverage, from infants to children, junior high school students, high school students, and adolescents. From a wide range of fun to visually pleasing to delicious, you can eat nata de coco or drink nata de coco beverage.
[Brief description of the drawings]
FIG. 1 is a perspective view showing an example of a nata de coco according to the present invention.
FIG. 2 is a perspective view showing an example of a mold used to create the nata de coco shown in FIG.
FIG. 3 is a perspective view showing an example of a nata de coco according to the present invention, which is different from the nata de coco of FIG.
FIG. 4 is a perspective view showing an example of a mold used to create the nata de coco shown in FIG.
FIG. 5 is a perspective view showing an example of a nata de coco according to the present invention, which is different from the nata de coco of FIG. 3;
FIG. 6 is a perspective view showing an example of a mold used to create the nata de coco shown in FIG.
FIG. 7 is a perspective view showing an example of a nata de coco according to the present invention, which is different from the nata de coco of FIG. 5;
FIG. 8 is a perspective view showing an example of a mold used to create the nata de coco shown in FIG.
[Explanation of symbols]
1 Nata de coco 2 Contour 3, 3a Contour 4, 4a Plate 5.5a Surface 6, 6a Protrusions 7, 7a, 8 Nata de coco 11 Die 12, Die out part 14, 14a Cavity part 15, 15a Top part 16, 16a Groove part 17 Hole 13, 18 type 19 cavity part 20 groove part 21 type

Claims (9)

A nata de coco beverage containing a nata de coco shaped in a special shape and subjected to a heat and pressure treatment at 100 ° C or higher. A nata de coco beverage containing a nata de coco with a special shape drawn on its surface and subjected to a heat and pressure treatment at 100 ° C or higher. A nata de coco beverage containing a nata de coco having a special shape drawn on the surface of a nata de coco shaped in a special shape and subjected to a heat and pressure treatment at 100 ° C or more. The nata de coco beverage according to any one of claims 1 to 3, wherein retort sterilization is performed as the heating and pressurizing treatment at 100 ° C or higher. A nata de coco beverage containing a nata de coco that is shaped into a shape having no angular portions. The nata de coco drink according to any one of claims 1 to 5, which is enclosed in a transparent or translucent container. A method for producing a nata de coco beverage, which comprises cutting a lump of nata de coco to form a nata de coco piece formed into a special shape, adding the nata de coco piece to a beverage material, and subjecting the nata de coco piece to a heat and pressure treatment at 100 ° C or more. . The method for producing a nata de coco beverage according to claim 7, wherein the pH of the beverage is adjusted to a slightly acidic to neutral range before the heating and pressurizing treatment. A method for producing a nata de coco beverage, comprising adding an acetic acid bacterium to a nata de coco raw material, placing the acetic acid bacterium in a mold having a punch formed in a special shape, and fermenting the resultant, and adding the obtained nata de coco to a beverage raw material.

Images