JP3779070B2 - Method for producing multilayer gelled food - Google Patents

Description

【０１１２】
（２）他の液（試験原料液Ｂ）の調製
原料を溶解水に溶解し、１００℃に加熱して溶解した後、３０℃に冷却して、合計４種類（試料番号７〜１０）の試験原料液Ｂを調製した。ゲル化触発成分は、カリウム（炭酸カリウム）、カルシウム（乳酸カルシウム）、クエン酸、及びキサンタンガム（いずれも三栄源エフ・エフ・アイから購入。）を使用した。尚、各原料の配合は表２に示したとおりである。
【０１１３】
【表２】

【０１１４】
（３）他の食品の調製
原料を溶解水に溶解し、１００℃に加熱して溶解し、３０℃に冷却し、試料番号１１の他の食品を調製した。各原料の配合は表３に示したとおりである。
【０１１５】
【表３】

【０１１６】
（４）製造
試験原料液Ａ（試料番号１〜６）と試験原料液Ｂ（試料番号７〜１０）、並びに他の食品（試料番号１１）を用いて、図１及び図２の装置により次の手順で試験を行った。
【０１１７】
図１の充填装置１の一の液用タンク１００に試験原料液Ａ（試料番号１〜６）を保持し、他の液用タンク２００に試験原料液Ｂ（試料番号７〜１０）を保持し、各々温度を３０℃に調節した。またトッピングフィラ−２に他の食品（試料番号１１）をセットした。
【０１１８】
ピストンポンプ１３０及び２３０を稼働して、試験原料液Ａ及び試験原料液Ｂを各５０ｇづつ計量して送液し、混合管３０１にて混合し、カップ５００に充填した。混合直後の混合液の温度は３０℃であり、混合から充填までの時間は２秒であった。
【０１１９】
充填後のカップ５００を、コンベア−６００により移送し、トッピングフィラ−２より他の食品を２０ｇ充填し、多層ゼリ−を形成した。得られた多層ゼリ−を、１０℃の冷蔵庫で１２時間冷却して固化させて、試験試料を得た。
【０１２０】
以上の操作を、試料番号１〜６及び７〜１０の各試料を変更しながら反復し、ゲル化剤とゲル化触発成分との組み合わせを変更した複数の試験試料を得た。
【０１２１】
２．試験方法
各試験試料を、横方向から肉眼で観察し、下層と上層とが鮮明に分離し、かつ境界面が完全に水平面になっているものを最良とし、上層が下層に潜り込んでいるもの、又は交じり合うものを不良と判断した。
【０１２２】
３．試験結果
この試験の結果は表４に示すとおりである。表４において、◎は最良を、×は不良を示す。
【０１２３】
表４から、下層に配置されるゲル化食品は、ゲル化剤とゲル化触発成分とが、次の（ａ）〜（ｇ）の組合せである場合に、上層と下層との分離が最良であることが明らかである。
（ａ）ゲル化剤がκカラギナンであり、ゲル化触発成分がカリウムである場合（試料番号１と試料番号７との組み合わせ）、
（ｂ）ゲル化剤がジェランガムであり、ゲル化触発成分がカルシウムである場合（試料番号２と試料番号８との組み合わせ）、
（ｃ）ゲル化剤がジェランガムであり、ゲル化触発成分が酸である場合（試験番号２と試料番号９との組み合わせ）、
（ｄ）ゲル化剤がローメトキシルペクチンであり、ゲル化触発成分がカルシウムである場合（試料番号３と試料番号８との組み合わせ）、
（ｅ）ゲル化剤がアルギン酸ナトリウムであり、ゲル化触発成分がカルシウムである場合（試料番号４と試料番号８との組み合わせ）、
（ｆ）ゲル化剤がローカストビーンガムであり、ゲル化触発成分がキサンタンガムである場合（試料番号５と試料番号１０との組み合わせ）、
（ｇ）ゲル化剤がιカラギナンであり、ゲル化触発成分がカルシウムである場合（試料番号６と試料番号８との組み合わせ）、
この試験の結果、本発明によれば、下層を充填した後に格別な冷却手段を用いなくても、品質が良好な多層ゲル化食品が得られることが判明し、またゲル化剤とゲル化触発成分の組み合わせが、前記（ａ）〜（ｇ）である場合には最良の製品が得られることが判明した。
【０１２４】
【表４】

【０１２５】
試験例２
この試験は、前記試験例１で確認された、ゲル化剤とゲル化触発成分の有効な組み合わせ（ａ）〜（ｇ）についてゲル化温度を確認するために行った。
１．試料の調製
前記試験例１と同様の手順で、合計６種類（試料番号１〜６）の試験原料液Ａを調製した。
【０１２６】
（２）他の液（試験原料液Ｂ）の調製
前記試験例１と同様の手順で、合計４種類（試料番号７〜１０）の試験原料液Ｂを調製した。
【０１２７】
（３）混合
試料原料液Ａ及び試料原料液Ｂを、前記（ａ）〜（ｇ）の組み合わせで混合し、前記（ａ）〜（ｇ）の組み合わせに対応した各試験試料を得た。
【０１２８】
２．試験方法
混合液を７０℃に加温し、徐々に冷却しながら、温度が５℃低下する毎にＢ型粘度計（東京計器製）によって粘度を測定した。
【０１２９】
温度を７０℃から冷却していく過程において、粘度の値は、第１段階では温度の低下に従って緩やかに直線的に上昇する。次いで変曲点を経て、第２段階では急激に直線的に上昇する。
【０１３０】
以上の粘度上昇の過程をグラフにプロットし、第１段階における直線と、第２段階における直線との交点をとり、この交点における温度を「ゲル化温度」と定義した。
【０１３１】
以上の試験を、各試験試料について反復して行った。
【０１３２】
３．試験結果
この試験の結果は、次のとおりであった。即ち、前記（ａ）の組み合わせの混合液のゲル化温度は４０℃であった。同様に、前記（ｂ）は４０℃、前記（ｃ）は３０℃、前記（ｄ）は４５℃、前記（ｅ）は４５℃、前記（ｆ）は３５℃、そして前記（ｇ）は３０℃であった。
【０１３３】
この試験の結果、前記（ａ）〜（ｇ）の組み合わせに対応した混合液のゲル化温度が判明した。
【０１３４】
試験例３
この試験は、一の液と他の液とを混合した後、充填するまでの時間が、製品の品質にどのように影響するかを調べる目的で実施した。
【０１３５】
１．試料の調製
（１）一の液（試験原料液Ａ）の調製
前記試験例１と同様の手順で、合計６種類（試料番号１〜６）の試験原料液Ａを調製した。
【０１３６】
（２）他の液（試験原料液Ｂ）の調製
前記試験例１と同様の手順で、合計４種類（試料番号７〜１０）の試験原料液Ｂを調製した。
【０１３７】
（３）充填
試験原料液Ａ（試料番号１〜６）と試験原料液Ｂ（試料番号７〜１０）を用いて、図１及び図２の装置によって次の手順で試験を行った。
【０１３８】
図１の充填装置１の一の液用タンク１００に試験原料液Ａ（試料番号１〜６）を保持し、他の液用タンク２００に試験原料液Ｂ（試料番号７〜１０）を保持し、各々、温度を混合液のゲル化温度よりも１０℃低い温度に調節した。
【０１３９】
ピストンポンプ１３０及び２３０を稼働して、試験原料液Ａ及び試験原料液Ｂを各５０ｇを計量して送液し、混合管３０１にて混合し、カップ５００に充填し、試験試料とした。
【０１４０】
この際、調節弁３０３を調節して、試験原料液Ａ及び試験原料液Ｂが混合された後、カップ５００に充填されるまでの時間を調節した。この時間を、３秒、４秒、５秒、６秒、７秒、及び８秒の６段階に変更して反復した。
【０１４１】
尚、各試験試料の組み合わせについては、前記試験例１のａ）〜ｇ）の組み合わせを採用し、以上の手順を各組み合わせについて反復して実施した。
【０１４２】
２．試験方法
（１）測定１（充填直後の硬度）
試料を、充填した後１０秒経過後にペネトロメーター（中村医科理科社製）で１０ｇの円錐形のプランジャーを表面に落下させ、進入した距離を測定し、充填直後の硬度を測定した。進入距離３０ｍｍ未満のものを良好、３０ｍｍ以上のものを不良と判定した。
【０１４３】
（２）測定２（固化後の破断強度）
充填後の試料を、１０℃の冷蔵庫で１２時間冷却した後、カードテンションメーター（中村医科理科社製）で１０ｍｍの円盤のプランジャーで破断強度を測定し、１５ｇ未満を「不良」とし、１５ｇ以上を「良好」と判定した。
【０１４４】
３．試験結果
この試験の結果は、表５に示すとおりである。表５において、◎は、測定１の結果及び測定２の結果がいずれも良好であったものを示し、○は一方が良好であったものを示し、×はいずれも不良であったものを示す。
【０１４５】
表５から明らかなとおり、ゲル化剤の種類及びゲル化触発成分の種類には関係なく、混合後充填までの時間が５秒以内であれば、ゲル化の度合いが良好であり、４秒以内であれば更に良好であることが認められる。
【０１４６】
この試験の結果、本発明においては、ゲル化剤を含有する一の液と、ゲル化触発成分を含有する他の液とを混合した後、５秒以内、望ましくは４秒以内、の充填により目的を達成し得ることが判明した。
【０１４７】
【表５】

【０１４８】
試験例４
この試験は、一の液と他の液とを混合した後の混合液の温度が、製品の品質にどのように影響するかを調べる目的で実施した。
【０１４９】
１．試料の調製
（１）一の液（試験原料液Ａ）及び他の液（試験原料液Ｂ）の調製
試験原料液Ａ及び試験原料液Ｂを、前記試験例１と同様に調製した。ゲル化剤とゲル化触発成分の組み合わせは、前記（ａ）、（ｃ）、及び（ｄ）の三種類とした。
【０１５０】
即ち、試験原料液Ａは、ゲル化剤としてκ−カラギナン、ジェランガム、及びロ−メトキシルペクチンを含有する試料番号１、試料番号２、及び試料番号３の試験原料液Ａを調製し、これに前記（ａ）、（ｃ）、及び（ｄ）の組み合わせで対応するゲル化触発成分を含有する試料番号７、試料番号９、及び試料番号８の試験原料液Ｂを調製した。
【０１５１】
前記試験例２で確認したように、試験原料液Ａと試料原料液Ｂとを混合した後の混合液のゲル化温度は、前記（ａ）の組み合わせが４０℃であり、前記（ｃ）の組み合わせが３０℃であり、前記（ｄ）の組み合わせが４５℃である。
【０１５２】
（２）他の食品の調製
前記試験例１と同様に、原料を溶解水に溶解し、１００℃に加熱して溶解した後、３０℃に冷却して他の食品を調製した。原料の配合割合は表３（試料番号１１）に示したとおりである。
【０１５３】
（３）充填
試験原料液Ａと試験原料液Ｂを用いて、図１及び図２の装置によって次の手順により充填を行った。
【０１５４】
図１の充填装置１の一の液用タンク１００に試験原料液Ａを保持し、他の液用タンク２００に試験原料液Ｂを保持し、各々、保持温度を変更しながら、前記試験例１と同一の手順、条件により容器５００に混合充填した。この際、調節弁３０３を調節して、混合管３０１にて混合した後、カップ５００に充填するまでの時間を５秒に調節した。また、充填直後の容器内の混合液に、ハンディ温度計を測定端子を差し込み、充填直後の混合液の温度を測定した。
【０１５５】
次いで、前記試験例１と同様に混合液を充填後、２秒後に他の食品を充填し、多層ゲル化食品を形成し、試験試料を得た
以上の操作を、試験原料液Ａ及び試験原料液Ｂの各組合わせ（ａ）、（ｃ）、及び（ｄ）について、保持温度を調節することにより混合液の充填直後の温度を様々に変更し、反復して実施した。混合液の充填直後の温度は、前記ゲル化温度を基準として、＋５．０、＋２．５、±０、−２．５、−５．０、−７．５、−１０．０、−１２．５、−１５．０、−１７．５、及び−２０．０の１１とおりの条件とした。
【０１５６】
２．試験方法
得られた試験試料を、１０℃の冷蔵庫で１２時間冷却し、十分に固化させた後、下層のゲル化食品と上層の他の食品の境界面を目視で観察し、前記試験例１と同様の手法で分離状態を判定した。
【０１５７】
即ち、各試験試料を、横方向から肉眼で観察し、下層と上層とが鮮明に分離し、かつ境界面が完全に水平面になっているものを最良とし、下層と上層とが分離しているが、境界面が若干ぼんやりしているものを良好とし、上層が下層に潜り込んでいるもの、又は交じり合うものを不良と判断した。
【０１５８】
３．試験結果
この結果は表６に示すとおりである。表６において、◎は最良を、○は良好を、×は不良を示す。
【０１５９】
表６から明らかなとおり、各組み合わせとも、混合液の温度がゲル化温度よりも０〜１５℃低い場合、望ましくは０〜１２．５℃低い場合に、上層と下層の分離状態が最良になることが明らかである。
【０１６０】
以上の結果から、本発明においては、ゲル化剤の種類に関係なく、混合液の充填温度を、ゲル化温度よりも０〜１５℃低い温度にすれば、得られた多層ゲル化食品の品質が最良であることが判明した。
【０１６１】
【表６】

【０１６２】
次に、実施例を示して本発明を詳しく説明するが、本発明の範囲は、以下の実施例に限定されるものではない。
【０１６３】
【実施例】
実施例１［ピ−チ果肉ソ−ス入りピ−チゼリ−の製造］
１）一の液の調製
容器の下層に充填するピ−チゼリ−について、一の液を表７に示す配合で調製し、溶解水に添加し、９０℃に加熱して溶解し、同温度に１０分間保持して殺菌し、３０℃に冷却し、図１に示す充填装置１の一の液用タンク１００に３０℃で保持した。この一の液に含有させたゲル化剤はジェランガムである。
【０１６４】
【表７】

【０１６５】
２）他の液の調製
ピ−チゼリ−の原料液のうち他の液は、表８に示す配合で調製し、溶解水に添加し、９０℃に加熱溶解し、１０分間保持して殺菌し、３０℃に冷却し、図１の充填装置１の他の液用タンク２００に３０℃で保持した。
この他の液に含有させたゲル化触発成分はクエン酸である。
【０１６６】
【表８】

【０１６７】
３）他の食品の調製
他の食品として、表９に示す配合割合により、ピ−チ果肉ソ−スを調製し、図２の製造装置１０においてトッピングフィラ−２にセットした。尚、以上で使用した各原料はいずれも市販品である。
【０１６８】
【表９】

【０１６９】
４）製造
図２に示すコンベア−６００を稼働させてカップ供給機６０１より１５０ｍｌ容カップ５００を供給し、充填装置１を稼働させた。
【０１７０】
即ち、一の液用ピストンポンプ１３０、及び他の液用ピストンポンプ２３０を各々稼動し、一の液５０ｇ、他の液５０ｇを各計量し、混合管３０１にて混合し、静止型混合器３００を介して充填ノズル３０４よりカップ５００に充填し、カップ５００の下層にピ−チゼリ−を配置した。尚、混合から充填までの時間は２秒であり、充填直後の温度は２８℃であった。
【０１７１】
充填したカップ５００は、コンベア−６００により移送し、Ｙのゾ−ンを移送中に自然に放冷して固化させ、続いてトッピングフィラ−２によりピ−チゼリ−の上にピ−チ果肉ソ−スを１カップあたり３０ｇづつ充填した。次いで、リッド供給機６０２によりカップにアルミリッドを乗せ、ヒートシーラー６０３でシールし、冷蔵庫で１晩冷蔵して、果肉ソーストッピングのピーチゼリー１０００個を製造した。
【０１７２】
得られた多層ピーチゼリーは、２層の分離状態が良く、ゼリーの食感、風味共に良好であった。
【０１７３】
実施例２［ホイップクリ−ム入りコ−ヒ−ゼリ−の製造］
１）一の液の調製
容器の下層に充填するコ−ヒ−ゼリ−について、一の液を表１０に示す配合で調製し、溶解水に添加し、９０℃に加熱溶解し、１０分間保持して殺菌し、４０℃に冷却し、図１に示す充填装置１の一の液用タンク１００に４０℃で保持した。この一の液に含有させたゲル化剤はκ−カラギナンである。
【０１７４】
【表１０】

【０１７５】
２）他の液の調製
コ−ヒ−ゼリ−の原料液のうち他の液は、表１１に示す配合により調製し、溶解水に添加し、９０℃に加熱して溶解し、同温度に１０分間保持して殺菌し、４０℃に冷却し、図１の充填装置１の他の液用タンク２００に４０℃で保持した。この他の液に含有させたゲル化触発成分はカリウムであるが、これは表１１中の「コ−ヒ−エキス」に含有されているカリウム成分により充当される。
【０１７６】
【表１１】

【０１７７】
３）他の食品の調製
他の食品として、クリ−ム（森永乳業社製）をホイップマシン（トーワテクノ社製）によりホイップし、オーバーラン１００％のホイップクリ−ムを調製した。ホイップクリ−ムを図２のトッピングフィラ−２にセットした。尚、以上で使用した各原料はいずれも市販品である。
【０１７８】
４）製造
次に、コンベア−６００を稼働させてカップ供給機６０１より１３０ｍｌ容カップ５００を供給し、充填装置１を稼働させた。
【０１７９】
即ち、一の液用ピストンポンプ１３０、及び他の液用ピストンポンプ２３０を各々稼動し、一の液５０ｇ、他の液２０ｇを各計量し、混合管３０１にて混合し、静止型混合器３００を介して充填ノズル３０４より混合液をカップ５００に充填し、カップ５００の下層にコ−ヒ−ゼリ−を配置した。尚、混合から充填までの時間は２秒であり、充填直後の温度は３８℃であった。
【０１８０】
充填したカップ５００は、コンベア−６００により移送し、Ｙのゾ−ンを移送中に自然に放冷して固化させ、続いてトッピングフィラ−２によりコ−ヒ−ゼリ−の上にホイップクリ−ムを１カップあたり３０ｍｌづつ充填した。次いで、リッド供給機６０２によりカップにアルミリッドを乗せ、ヒートシーラー６０３でシールし、冷蔵庫で１晩冷蔵して、ホイップクリ−ムトッピングのコ−ヒ−ゼリー１０００個を製造した。
【０１８１】
得られた多層コ−ヒ−ゼリーは、２層の分離状態が良く、ゼリーの食感、風味共に良好であった。
【０１８２】
実施例３［ホイップクリ−ム及びフルーツソース入りストロベリ−ゼリ−の製造］
１）一の液の調製
下層に充填するストロベリ−ゼリ−について、一の液を表１２に示す配合で調製し、溶解水に添加し、９０℃に加熱して溶解し、同温度に１０分間保持して殺菌し、４０℃に冷却し、図１に示す充填装置１の一の液用タンク１００に４０℃で保持した。この一の液に含有させたゲル化剤はロ−メトキシルペクチンである。
【０１８３】
【表１２】

【０１８４】
２）他の液の調製
ストロベリ−ゼリ−の原料液である他の液は、表１３に示す配合で調製し、溶解水に添加し、９０℃に加熱溶解し、１０分間保持して殺菌し、４０℃に冷却し、図１の充填装置１の他の液用タンク２００に４０℃で保持した。この他の液に含有させたゲル化触発成分はカルシウムであるが、これは表１３中の「果汁」に含有されているカルシウム成分により充当される。
【０１８５】
【表１３】

【０１８６】
３）他の食品１の調製
他の食品として、クリ−ム（森永乳業社製）をホイップマシン（トーワテクノ社製）によりホイップし、オーバーラン１００％のホイップクリ−ムを調製した。ホイップクリ−ムを図２のトッピングフィラ−２にセットした。
【０１８７】
４）他の食品２の調製
他の食品として、表１４に示す配合割合により、フルーツソースを調製し、図２の製造装置１０においてトッピングフィラ−２ａにセットした。尚、以上で使用した各原料はいずれも市販品である。
【０１８８】
【表１４】

【０１８９】
５）製造
次に、コンベア−６００を稼働させてカップ供給機６０１より１３０ｍｌ容カップ５００を供給し、充填装置１を稼働させた。
【０１９０】
即ち、一の液用ピストンポンプ１３０、及び他の液用ピストンポンプ２３０を各々稼動し、一の液３０ｇ、他の液６０ｇを各計量し、混合管３０１にて混合し、静止型混合器３００を介して充填ノズル３０４より混合液をカップ５００に充填し、カップ５００の下層にストロベリ−ゼリ−を配置した。尚、混合から充填までの時間は２秒であり、充填直後の温度は３８℃であった。
【０１９１】
充填したカップ５００は、コンベア−６００により移送し、Ｙのゾ−ンを移送中に自然に放冷して固化させ、続いてトッピングフィラ−２により、ホイップクリ−ムを１カップあたり２０ｍｌづつカップの周囲内側に造花して充填した。次いでトッピングフィラ−２ａより、フル−ツソ−スを、造花したホイップクリ−ムイの内側に１０ｇづつ充填した。最後に、リッド供給機６０２によりカップにアルミリッドを乗せ、ヒートシーラー６０３でシールし、冷蔵庫で１晩冷蔵して、ホイップクリ−ム及びフル−ツソ−スをトッピングしたストロベリ−ゼリー２０００個を製造した。
【０１９２】
得られた多層ストロベリ−ゼリーは、３層の分離状態が良く、ゼリーの食感、風味共に良好であった。
【０１９３】
【発明の効果】
以上、説明したとおり、本発明は、一の液にゲル化剤を含有させ、他の液に前記ゲル化剤のゲル化を触発させる成分を含有させて別個に調製し、ゲル化温度以下の温度で各一充填量づつ計量して混合し、混合後５秒以内に容器に充填し、固化し、固化した混合液の上に前記他の食品を充填する多層ゲル化食品の製造方法であり、本発明は、次のような効果を奏する。
（１）本発明の多層ゲル化食品の製造方法にあっては、下層を固化させる際の冷却工程の負荷が軽減でき、さらには冷却工程自体を省略することをも可能である。
（２）本発明の多層ゲル化食品の製造方法にあっては、製品の品質が高く、装置の投資コスト、ランニングコストが安価である。
（３）本発明の多層ゲル化食品の製造方法にあっては、仮に製造ラインが一時停止したとしても、充填装置の内部でゲル化食品が固化してしまう可能性がなく、充填装置の作業性が良好である。
【図面の簡単な説明】
【図１】図１は、本発明の多層ゲル化食品の製造方法を実施するための装置の一例における充填ノズルの拡大模式図である。
【図２】図２は、本発明の多層ゲル化食品の製造方法を実施するための装置の一例を示す模式図である。
【符号の説明】
１ 充填装置
１ａ充填装置
２ トッピングフィラ−
２ａトッピングフィラ−
１０ 製造装置
１００ 一の液用タンク
１１０ 熱媒ジャケット
１２０ 排出配管
１３０ ピストンポンプ
２００ 他の液用タンク
２１０ 熱媒ジャケット
２２０ 排出配管
２３０ ピストンポンプ
３００ 静止型混合器
３０１ 混合管
３０２ 撹拌板
３０３ 調節弁
３０４ 充填ノズル
４００ 保温材
５００ カップ
６００ コンベア−
６０１ カップ供給機
６０２ リッド供給機
６０３ ヒ−トシ−ラ−[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a multilayer gelled food. More specifically, in the present invention, at least two raw material liquids are prepared separately, and a gelled food product obtained by mixing them is disposed in the lower layer of the container, and the upper layer is a multilayer containing containers in which other foods are disposed. The present invention relates to a method for producing a gelled food, which relates to a production method that can reduce the energy load when solidifying the gelled food disposed in the lower layer and can reduce the investment cost and running cost of the production apparatus.
[0002]
In the present invention, “one filling amount” means an amount to be filled in one container.
[0003]
[Prior art]
Conventionally, various gelled foods such as jelly and pudding are commercially available. These gelled foods are prepared by, for example, dissolving a plurality of raw materials including a gelling agent in dissolved water and homogenizing if necessary. Sterilized after processing, etc., cooled, held at a temperature 10 ° C. or higher than the gelation temperature, filled with fluid gelled food held at a high temperature into the container, cooled the filled container, It is manufactured by the procedure of solidifying a cooled fluid gelled food product to obtain a gelled food product.
[0004]
In addition, among gelled foods, multilayer gelled foods are also known in which a plurality of foods having different tastes, colors, and the like are filled in a single container. As a method for producing such a multilayer gelled food, in addition to the technology of forming a multilayer using the specific gravity difference of the food arranged in each layer, the lower layer is first filled and cooled and solidified to obtain a gelled food. None, and a technique (for example, Japanese Patent Application Laid-Open No. 48-72362) that fills with other foods is known.
[0005]
Each of the above manufacturing techniques is common in that the fluid gelled food is maintained at a very high temperature that is equal to or higher than the gelation temperature, filled in the container at the extremely high temperature, and then cooled.
[0006]
That is, in order to fill the container with the gelled food, the gelled food must be in a fluid state, and in order to maintain the gelled food in a fluid state, the temperature is equal to or higher than the gelling temperature, preferably gelled. It is necessary to maintain the temperature 10 ° C. higher than the temperature. Therefore, after filling the high temperature fluidized gelled food, it is indispensable to cool it until the temperature falls below the gelling temperature, and the time until the fluidized gelled food is solidified by this cooling condition. Is determined.
[0007]
Conventionally, it has been common to fill a high-temperature fluidized gelled food, then transfer it to a refrigerator at a temperature of −10 to 5 ° C., and take 0.5 to 1 hour to solidify. Therefore, for example, when a container filled with fluidized gelled food is transferred and continuously cooled through a cooling tunnel, a long cooling tunnel is required, the equipment becomes large, and a large installation space is required. -There was a problem that the investment cost and running cost increased.
[0008]
Therefore, in the conventional method for producing a multilayered gelled food, the container is first filled with a fluidized gelled food at a high temperature and then cooled by a large-scale cooling means. After solidifying, it was carried out by the procedure of filling with other foods. That is, when producing a multilayer gelled food, the energy load in the cooling process is extremely large, which is a very big problem.
[0009]
On the other hand, conventionally, various techniques for shortening the time until the fluidized gelled food is solidified and reducing the load of the cooling process have been proposed. These techniques basically set the temperature of the fluidized gelled food as low as possible when the container is filled with the fluidized gelled food.
[0010]
For example, Japanese Patent No. 2713732 discloses a technique in which A liquid containing a gelling agent and B liquid not containing a gelling agent are separately prepared, mixed and then filled into a container. In the technique, cooling water having a temperature of 10 ° C. or less is mixed with the liquid A, thereby cooling the liquid A to the gelation temperature and filling the container while gelling. Liquid B containing no gelling agent is separately cooled to 10 ° C. or lower and then filled into a container (hereinafter, this technique is referred to as “prior art 1”).
[0011]
Japanese Patent Laid-Open No. 6-327421 discloses that a fluidized gelled food maintained at a temperature equal to or higher than the gelling temperature is cooled below the gelling temperature, and the cooled fluidized gelled food is mechanically agitated. A technique for filling a container while suppressing gelation by mechanical stirring has been disclosed (hereinafter, this technique is referred to as Prior Art 2).
[0012]
[Problems to be solved by the invention]
However, when the fluidized gelled food is cooled to a low temperature before filling into the container, the gelation proceeds before filling, solidifies in the filling nozzle, and cannot be filled. Is always accompanied.
[0013]
In the prior art 1, nothing has been done to cope with this inconvenience, and if the prior art 1 is applied to a continuous production line, if the production line is temporarily stopped, filling is performed. The fluidized gelled food may solidify inside the device. Therefore, it is difficult to apply the prior art 1 to manufacturing on a factory scale.
[0014]
Moreover, in the said prior art 1, since cooling water is mixed with the A liquid containing a gelatinizer, it is necessary to prepare a sanitary cooling water separately, hygiene management, detergency, running There was a tendency to be disadvantageous in terms of cost.
[0015]
Furthermore, in the prior art 1, since the A liquid cooled to the gelation temperature is filled in the container, and the B liquid is filled in this container and mixed in the container, the gelation has already started. It became difficult to uniformly mix the liquid B with the liquid, and the quality of the product in the container tended to lack uniformity.
[0016]
The prior art 2 has the same problem as the prior art 1. When the production line is temporarily stopped, the fluid gelled food may be solidified inside the apparatus.
[0017]
Moreover, although the said prior art 2 suppresses gelatinization by mechanical stirring, since mechanical stirring requires enormous energy consumption, running cost becomes expensive, and since there are many moving parts, the number of replacement parts is large. There has been a problem that maintenance management becomes complicated. Furthermore, adding mechanical agitation to a product that has started gelation pulverizes the gel that has started gelation, and thus has the disadvantage of reducing the quality of the product.
[0018]
After all, although it is an urgent task to reduce the cooling load in the production process of the multilayer gelled food, the conventional technology 1 and the conventional technology 2 have many problems, and thus are applied to the production of the multilayer gelled food. It was difficult to do.
[0019]
The object of the present invention is to reduce the load of the cooling process when solidifying the lower layer in the production of the multilayer gelled food, and further it is possible to omit the cooling process itself, and the quality of the product is high, The object is to provide a method for producing a multi-layer gelled food with low investment cost and running cost of the apparatus.
[0020]
[Means for Solving the Problems]
The present invention for solving the above problems is to produce a multi-layer gelled food in a container in which a lower layer is filled with a gelled food prepared by mixing a plurality of separately prepared raw material liquids and another food is filled in the upper layer. Each of the raw material liquids containing a gelling agent and the other liquids containing components that trigger the gelation of the gelling agent. One filling amount of the raw material liquid is weighed and mixed, the mixed liquid is adjusted to a temperature equal to or lower than the gelling temperature, and the adjusted mixed liquid is filled into a container within 5 seconds after the mixing, solidified, and solidified mixed liquid A method for producing a multi-layer gelled food, wherein the multi-layer gelled food is formed by filling the other food on top.
[0021]
In the present invention, the temperature of the mixed solution is adjusted to a temperature 0 to 15 ° C. lower than the gelation temperature of the mixed solution (hereinafter referred to as the first embodiment), and the mixed solution is heated. The temperature is
T = (t1 * x + t2 * y) / 100
[Where, T is the temperature of the liquid mixture, t1 is the temperature of one liquid, t2 is the temperature of the other liquid, x is the mixing ratio (%) of one liquid, and y is the mixing ratio of the other liquid. (%). ] (Referred to as the second aspect), solidification is carried out substantially without using a cooling device (referred to as the third aspect hereinafter). ), The gelling agent is one or more substances selected from the group consisting of κ-carrageenan, ι-carrageenan, lo-methoxyl pectin, sodium alginate, gellan gum, and locust bin gum ( Hereinafter, it is described as the fourth embodiment.), The component for inducing the gelation of the gelling agent is potassium for κ-carrageenan, and for ι-carrageenan, lo-methoxyl pectin, and sodium alginate. Is calcium or acid for gellan gum and xanthan gum for locust bin gum (hereinafter referred to as the fifth aspect). ) And the gelling agent is one or more substances selected from the group consisting of ι-carrageenan, lo-methoxyl pectin, sodium alginate, and gellan gum, and the gelling of the gelling agent is triggered. A desirable aspect is that the component is calcium (hereinafter referred to as the sixth aspect).
[0022]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is a method for producing a multilayer gelled food. In this multilayer gelled food, a gelled food is placed in the lower layer and another food is placed in the upper layer. In this case, the food disposed in the upper layer may be a gelled food that is different in color, flavor, texture, and the like from the lower layer, but is not necessarily limited to a gelled food. It may be a food containing vegetables, other solids, etc., or it may be a fluid such as jam, marmalade, syrup, or topped with dried solids such as nuts or chocolate chips, Further, it may be whipped food such as cream.
[0023]
The multilayer gelled food is not limited to two layers, and may be formed of three or more layers, or may be one in which many types of foods are arranged in one layer.
[0024]
In the present invention, at least two raw material liquids are separately prepared for the gelled food disposed in the lower layer. That is, at least one liquid containing a gelling agent and another liquid containing a component that triggers gelation of the gelling agent are prepared separately. In the present invention, a component that triggers gelation of this gelling agent may be referred to as a “gelling trigger component”.
[0025]
In the present invention, it goes without saying that three or more raw material liquids may be prepared. However, in the following description, for the sake of convenience, two liquids of one liquid and another liquid are used for the sake of convenience. The case where various types of raw material liquids are prepared will be described.
[0026]
In this case, the one liquid can contain a commercially available gelling agent. However, the gelling agent is limited to a gelling agent that starts gelation only when a gelation-inducing component is separately mixed.
[0027]
For example, κ-carrageenan among gelling agents starts to gel when potassium is mixed. In this case, one solution contains κ-carrageenan and the other solution contains potassium. It is contained. When both are mixed, the gelation of κ-carrageenan is started. In this case, it is necessary that the liquid containing κ-carrageenan does not contain potassium which is a gelation-inducing component.
[0028]
One such liquid is one or more gelling agents and, if necessary, one or more thickening polysaccharides dispersed in water and heated to dissolve, if necessary sterilizing and cooling. If possible, adjust to a temperature lower than the gelation temperature and hold. In this liquid, sweeteners, vegetable juices, fruit juices, acidulants, pigments, fragrances and the like can be blended as necessary.
[0029]
On the other hand, another liquid is prepared by adding a gelation-inducing component to the gelling agent. For example, the gelation-inducing component is added to the other liquid corresponding to each gelling agent. Examples of such gel-inducing components include potassium, calcium, acid, xanthan gum and the like.
[0030]
Other liquids include fruit juice, milk, coffee, other gels such as vegetables, fruits, algae and processed products thereof, sweeteners, vegetable juices, acidulants, pigments, fragrances, etc. The additive which determines the kind of chemical-ized food can be contained. In order to adjust the viscosity, a solution in which the polysaccharide thickener is dissolved can be prepared, and a predetermined amount of the solution can be mixed.
[0031]
When other liquids contain calcium, acid, potassium, etc. as gelling-inspiring components, these components are used as various raw materials, for example, various dairy products, egg products, cereal products, fruit pulp products. Alternatively, natural ingredients derived from vegetables and the like may be used. In addition, various organic or inorganic salts and acids that are recognized as food additives can be added and applied.
[0032]
Examples of the organic or inorganic salt and acid include calcium citrate, calcium carbonate, calcium chloride, calcium gluconate, calcium lactate, and calcium phosphate as long as it is calcium. Examples of the acid include citric acid, gluconic acid, acetic acid, malic acid, carbonic acid, tartaric acid, lactic acid, succinic acid, phosphoric acid, and fumaric acid. Furthermore, examples of potassium include potassium carbonate, potassium phosphate, and potassium tartrate. These additives can utilize a commercially available thing.
[0033]
In such other liquids, various raw materials are added to water and dissolved by heating. If necessary, sterilization and cooling are performed, and apart from this dispersion, one or more kinds of thickening polysaccharides are added. A solution may be prepared by adding to water and heating to dissolve, and mixing the solution. Moreover, you may add another raw material, after mixing the solution of thickening polysaccharide.
[0034]
The blending amount of the gelling agent can be about 0.1 to 1.2% (weight, hereinafter the same unless otherwise specified) with respect to the mixed liquid of one liquid and the other liquid. .
[0035]
In the method for producing a multilayered gelled food according to the present invention, first, one liquid prepared as described above and the other liquid are separately held. One solution contains a gelling agent, but does not contain a gelation-inducing component, so that gelation does not start even if kept at a low temperature.
[0036]
In holding this one liquid and the other liquid, it is desirable to strictly adjust the temperature in preparation for the next step. That is, in the next step, one liquid and another liquid are mixed, but the mixed liquid after mixing is adjusted to a temperature lower than the gelation temperature. And since it is preferable that the temperature of a liquid mixture is always constant, the temperature at the time of hold | maintaining the said 1 liquid and another liquid is set so that the temperature of a liquid mixture may become a constant temperature lower than gelling temperature. In addition, it is desirable to hold the temperature while adjusting it in advance.
[0037]
In addition, when the temperature which should hold | maintain one liquid or another liquid is below normal temperature, it can also cool, respectively.
[0038]
One liquid and the other liquid held in this way are weighed and mixed for each filling amount. As described above, “one filling amount” is an amount to be filled in one container. That is, the one liquid and the other liquid are weighed and mixed so that the amount after mixing the one liquid and the other liquid matches the amount filled in one container.
[0039]
As a means for measuring and mixing “single filling amount” in this way, it is desirable to employ a metering pump, particularly a piston-type cylinder pump (for example, see 130 and 230 in FIG. 1). If it is a piston-type cylinder pump, one liquid or another liquid can be measured and sent by one operation of the piston. In this case, it is desirable to use a device having a function capable of adjusting a single weighing in a range of 5 to 200 ml.
[0040]
Specifically, for example, on the discharge side of a piston-type cylinder-pump, a merging pipe (one that is fed with one liquid and another liquid to form a fluidized gelled food of one filling amount ( For example, if it is provided with 301 in FIG. 1, one liquid measured by a piston-type cylinder pump and another liquid are mixed to form a mixed liquid (fluid gelled food).
[0041]
The temperature after mixing one liquid with another liquid is adjusted to a temperature equal to or lower than the gelation temperature, but this adjustment is to adjust the temperature when holding one liquid and the other liquid in advance. It is desirable to do by.
[0042]
After mixing, the gelling agent contained in one liquid is mixed with the gelation-inducing component of the other liquid, and gelation is started. However, immediately after mixing, the mixed solution still has sufficient fluidity.
[0043]
The mixed solution is filled in one container within 5 seconds after mixing. Since the mixed solution starts to gel immediately after being mixed, it is filled without delay after mixing. Since the amount of the mixed liquid is one filling amount, the whole amount can be filled in one container.
[0044]
In addition, after mixing, it can also provide the process of stirring a liquid mixture and making it uniform before filling. In this case, it is desirable to use a static mixer (for example, see 300 in FIG. 1).
[0045]
In the conventional manufacturing method, the gelled food is held at a temperature higher by 10 ° C. or more than the gelling temperature and filled at this temperature. However, according to the manufacturing method of the present invention, the gelled food filled in the container is used. The temperature of the food is in a temperature range lower than the gelation temperature. Accordingly, the fluidized gelled food quickly solidifies in the filled container, and the load of the cooling process can be reduced. For this reason, when a cooling means for cooling a container after filling is used in manufacturing on a factory scale, the capacity is small, and the investment cost and running cost can be reduced.
[0046]
The cooling means may be either a continuous type or a batch type, and as a method, for example, rapid cooling can be performed with liquid nitrogen, dry ice, etc., but various refrigerators, cooling tunnels, etc. can be used. desirable.
[0047]
In the said prior art 1 and the prior art 2, when a production line stopped temporarily, there existed a possibility that gelatinized food might solidify inside a filling apparatus. However, in the present invention, when one liquid and another liquid are mixed, one filling amount is mixed, and the mixed liquid fills one container within a total of 5 seconds. The mixed liquid does not stay inside the filling device. Therefore, even if the production line is temporarily stopped, there is no possibility that the gelled food is solidified inside the filling device.
[0048]
Moreover, since the manufacturing method of this invention does not add cooling water etc. with respect to the liquid containing a gelatinizer like the said prior art 1, the structure of a filling apparatus can be simplified, and cooling water It is not necessary to pay attention to hygiene and process management is easy.
[0049]
Furthermore, in the manufacturing method of the present invention, since one liquid and another liquid are mixed and then filled into the container, the one liquid and the other liquid are in a uniform state in the container. Accordingly, since the product becomes a uniform product even after solidification, the quality can be maintained high. Further, as described above, if the step of stirring the mixed solution before filling is performed, for example, a static mixer is inserted, the mixed solution can be made more uniform.
[0050]
Moreover, since the manufacturing method of the present invention does not require a mechanical stirring device as in the prior art 2, the energy consumption, maintenance management, investment cost, and running cost required for stirring are small. Moreover, since the gel which started gelatinization is not grind | pulverized, a high quality gelled food can be obtained.
[0051]
As described above, in the present invention, when the mixed liquid filled in the container is cooled and solidified together with the container, the gelled food is disposed in the lower layer.
[0052]
It should be noted that the amount of the gelled food in the lower layer relative to the inner volume of the container is preferably small, and it is desirable to secure a space for filling other food on the gelled food.
[0053]
In this way, the gelled food is placed in the lower layer of the container, and then another food is filled on the gelled food. After filling with another food, an additional process according to the other food can be performed. For example, if the “other food” placed in the upper layer is a gelled food, a cooling step is performed, and if the “other food” placed in the upper layer is a frozen dessert, a freeze-curing step is performed. .
[0054]
After filling the “other food” arranged in the upper layer, another “other food” can be filled to increase the number of layers. In addition, after filling of all layers is completed, the container is usually covered and sealed.
[0055]
A desirable first aspect of the present invention is to adjust the temperature of the mixed liquid after mixing the raw material liquids to a temperature lower by 0 to 15 ° C. than the gelling temperature in the filling step. As described above, the mixed solution is adjusted to a temperature equal to or lower than the gelation temperature. In this case, a temperature lower by 0 to 15 ° C. than the gelation temperature is particularly desirable.
[0056]
As clearly shown in Test Example 4 below, the best quality multilayer gelled food can be obtained by adjusting to this temperature range.
[0057]
A desirable second aspect of the present invention is that adjustment of the liquid mixture is performed based on a specific formula.
[0058]
As described above, the liquid mixture is adjusted to a temperature equal to or lower than the gelation temperature when the container is filled, but the temperature of the liquid mixture is determined from the temperature of one liquid, the temperature of the other liquid, and the temperature of the liquid mixture. Next formula
T = (t1 * x + t2 * y) / 100
[Where, T is the temperature of the liquid mixture, t1 is the temperature of one liquid, t2 is the temperature of the other liquid, x is the mixing ratio (%) of one liquid, and y is the mixing ratio of the other liquid. (%). ] Is calculated. The temperature of the liquid mixture calculated from the above equation is usually in a temperature range that is 0 to 15 ° C. lower than the gelation temperature.
[0059]
As described above, in order to bring the mixed liquid into a predetermined temperature range, it is necessary to adjust in advance the temperature at which one liquid and the other liquid are held.
[0060]
A desirable third aspect of the present invention is that substantially no cooling device is used when solidifying after filling one liquid and the other liquid. Here, “substantially not using a cooling device” means solidifying by allowing to cool at room temperature without using general forced cooling means such as refrigerator, freezer, and liquid nitrogen release. Means.
[0061]
As described above, in the present invention, when a liquid mixture of one liquid and another liquid is filled and the container is cooled, it can quickly solidify and reduce the cooling process load. Depending on the type of other food to be filled, it may be sufficient to cool by natural cooling. In this case, it is possible to solidify without using a cooling device.
[0062]
That is, if the other food is light in specific gravity, when the gelled food filled first is solidified, it is not necessary to completely solidify to the center, and at least if the upper surface solidifies, the other food Can be filled.
[0063]
In the present invention, the reason for first solidifying the gelled food placed in the lower layer is to prevent other foods filled later from sinking into the lower gelled food and to keep the boundary between the upper and lower layers beautiful. It is. Therefore, it is sufficient to solidify at least the upper surface of the lower fluidized gelled food and not to mix with other foods to be filled later, so that a cooling device is not required for cooling after filling. Is possible. In this case, after filling with other foods, full-scale cooling may be performed using a cooling device.
[0064]
When cooling at room temperature, air convection may be caused by an air conditioner, fan, etc., but even if this level of operation is performed, it deviates from the range of “substantially not using a cooling device”. Rather, it is included in the third aspect of the present invention.
[0065]
In desirable fourth and fifth aspects of the present invention, the gelling agent is selected from the group consisting of κ-carrageenan, ι-carrageenan, lo-methoxyl pectin, sodium alginate, gellan gum, and lo-castin gum. One or more substances.
[0066]
These gelling agents are used in combination with the gelation-inducing component, and examples of such combinations include the following combinations a) to g).
a) One liquid contains κ-carrageenan, and the other liquid contains potassium.
b) ι-carrageenan is contained in one solution, and calcium is contained in the other solution.
c) One liquid contains ro-methoxyl pectin, and the other liquid contains calcium.
d) One liquid contains sodium alginate and the other liquid contains calcium.
e) Gellan gum is contained in one solution, and calcium is contained in the other solution.
f) Gellan gum is contained in one liquid, and acid is contained in the other liquid.
g) Locust bin gum is contained in one solution, and xanthan gum is contained in the other solution.
A plurality of such combinations may be used simultaneously.
[0067]
Further, for example, when the combination of e) and a) is used at the same time, gellan gum is contained in one liquid, calcium is contained in the other liquid, and κ-carrageenan is contained in the other liquid, The aspect which contains potassium in one liquid may be sufficient. Alternatively, an embodiment may be used in which gellan gum is contained in one solution, κ-carrageenan is contained in the second solution, calcium and potassium are contained in the other third solution, and these three solutions are mixed.
[0068]
A desirable sixth aspect of the present invention is that the gelling agent is one or more substances selected from the group consisting of ι-carrageenan, lo-methoxyl pectin, sodium alginate, and gellan gum, The ingredient is calcium.
[0069]
Since calcium can be obtained at a low cost, it is optimal as a raw material for the food industry. Moreover, when making it contain in another liquid, it is easy to control content. Examples of combinations are as follows h) to k).
h) In one liquid, 0.2 to 1.0% of ι carrageenan is contained, and in another liquid, calcium is contained in an amount of 5 mg / 100 g or more.
i) One liquid contains 0.4 to 1.2% of ro-methoxyl pectin, and the other liquid contains calcium of 5 mg / 100 g or more.
j) One liquid contains sodium alginate 0.3 to 1.0%, and the other liquid contains calcium 5 mg / 100 g or more.
k) 0.1 to 0.5% of gellan gum is contained in one solution, and 5 mg / 100 g or more of calcium is contained in the other solution.
[0070]
Calcium needs to have a certain concentration or more, and the concentration is generally 5 mg / 100 g or more. However, as a result of actually repeating it by changing the calcium content of other liquids, as a result of increasing the calcium concentration Along with this, there was a tendency that the gelation temperature slightly increased. Therefore, it is desirable that the calcium concentration be in the range of 5 mg / 100 g or more and as low as possible.
[0071]
When blending such calcium with other liquids, for example, when blending dairy products or the like with other liquids, as described above, natural calcium contained in the blended dairy products can be used.
[0072]
In addition, if supplemented, similarly, when the gelation-inducing component is other than calcium, the following l) to n),
l) 0.2 to 1.0% of κ carrageenan is contained in one solution, and 20 mg / 100 g or more of potassium is contained in the other solution.
m) One solution contains gellan gum in an amount of 0.1 to 0.5%, another solution contains an acid, and an amount that results in a pH of 5.0 or less after mixing one solution with another solution. Let
n) Locust bin gum is contained in one liquid in an amount of 0.1 to 0.9%, and xanthane gum is contained in another liquid in an amount of 0.1 to 0.9%.
It can also be carried out with the following formulation.
[0073]
Next, an example of an apparatus for carrying out the method of the present invention will be described with reference to FIGS.
[0074]
FIG. 1 is an enlarged schematic view of a filling nozzle in an example of an apparatus for carrying out the method for producing a multilayer gelled food according to the present invention.
[0075]
In FIG. 1, the filling device 1 includes one liquid tank 100, another liquid tank 200, one liquid piston pump 130, another liquid piston pump 230, a mixing pipe 301, a static mixer 300, and A filling nozzle 304 is provided.
[0076]
(1) One liquid tank 100
One liquid tank 100 is a tank for storing one liquid. One liquid is supplied from one liquid supply source 101. The liquid level in one liquid tank 100 is measured by a liquid level meter 102, and the measurement result of the liquid level meter 102 is transmitted to the controller 103. The controller 103 opens and closes the automatic open / close valve 104 according to the measurement result of the liquid level meter 102 to supply and stop one liquid. By this operation, the liquid level of one liquid tank 100 is maintained constant.
[0077]
One liquid tank 100 has a double outer wall and is provided with a heat medium jacket 110. A heat medium is supplied to the heat medium jacket 110 from a heat medium supply source 111 via a heat medium supply pipe 112. The heat medium supply pipe 112 is provided with a flow rate adjusting valve 113 for adjusting the flow rate of the heat medium. The heat medium jacket 110 is provided with a heat medium discharge pipe 116 for discharging the heat medium, and a throttle valve 117 is installed in the heat medium discharge pipe 116.
[0078]
On the other hand, a thermometer 115 protrudes from one liquid tank 100 and measures the temperature of the stored one liquid. Controller-114 senses the measured temperature, and based on this temperature, the opening degree of flow control valve 113 is adjusted, and the amount of the heat medium flowing through heat medium jacket 110 is adjusted. Thereby, the temperature of one liquid stored in one liquid tank 100 is maintained at a predetermined temperature.
[0079]
(2) Other liquid tank 200
The other liquid tank 200 is a tank that stores other liquid. The liquid levels of other liquids are controlled to be constant by the systems 201 to 204 similar to the one liquid tank 100. That is, the controller 203 senses the detection result of the liquid level meter 202, opens and closes the automatic open / close valve 204, supplies and stops other liquids from the supply source 201, and stores in the other liquid tanks 200. The liquid level of other liquids is controlled to be constant.
[0080]
The other liquid tank 200 has a double outer wall and is provided with a heat medium jacket 210. A heat medium is supplied to the heat medium jacket 210 from a heat medium supply source 211 via a heat medium supply pipe 212. The heat medium supply pipe 212 is provided with a flow rate adjusting valve 213 for adjusting the flow rate of the heat medium. The heat medium jacket 210 is provided with a heat medium discharge pipe 216 for discharging the heat medium, and a throttle valve 217 is installed in the heat medium discharge pipe 216.
[0081]
On the other hand, a thermometer 215 is protruded from the other liquid tank 200 and measures the temperature of the other liquid stored. Controller-214 senses the measured temperature and adjusts the amount of heat medium flowing through heat medium jacket 210 by adjusting the opening of flow control valve 213 based on this temperature. As a result, the temperature of the other liquid stored in the other liquid tank 200 is maintained at a predetermined temperature.
[0082]
In the above description, the heat medium is not limited to a heat medium having a temperature higher than room temperature. When one liquid or another liquid is to be kept at a temperature lower than room temperature, the heat medium having a temperature lower than normal temperature is used. It can be a medium.
[0083]
(3) Piston pump 130 (for one liquid)
One liquid tank 100 includes a discharge pipe 120, and a piston pump 130 is installed in the discharge pipe 120. A discharge pipe 121 is connected downstream of the piston pump 130.
[0084]
The piston pump 130 includes a switching valve 131, a cylinder 132, a piston 133, and a piston driving device 134.
[0085]
A cylinder 132 and discharge pipes 120 and 121 are connected to the switching valve 131. The switching valve 131 has a function of switching the discharge pipe 120 and the cylinder 132 or the cylinder 132 and the discharge pipe 121 to a communication state.
[0086]
The cylinder 132 includes a piston 133, and the piston 133 moves forward and backward in the left-right direction on the paper surface by the piston driving device 134.
[0087]
The operation of the piston pump 130 having the above configuration will be described.
[0088]
If the switching valve 131 communicates the discharge pipe 120 and the cylinder 132 and the piston 133 moves to the left in the drawing, one liquid flows into the cylinder 132 from the discharge pipe 120. Next, the switching valve 131 is switched to allow the cylinder 132 and the discharge pipe 121 to communicate with each other. In this state, if the piston 133 moves to the right in the drawing, the one liquid that has flowed into the cylinder 132 flows out and is discharged. It is pushed out to the pipe 121.
[0089]
At this time, the volume of the range in which the piston 133 has moved to the left and right is the same as the volume of the liquid corresponding to one filling amount. As a result, the piston pump 130 measures and feeds one liquid of one filling amount. It liquefies.
[0090]
It should be noted that the distance of forward / backward movement of the piston 133 or the driving speed of the piston driving device can be adjusted, and one filling amount can be finely adjusted.
[0091]
(4) Piston pump 230 (for other liquids)
The other liquid tank 200 includes a discharge pipe 220, and a piston pump 230 is installed in the discharge pipe 220. A discharge pipe 221 is connected downstream of the piston pump 230.
[0092]
The piston pump 230 includes a switching valve 231, a cylinder 232, a piston 233, and a piston driving device 234, but these structures and functions are the same as those of the piston pump 130 described above, and detailed description thereof is omitted.
[0093]
(5) Around static mixer 300
The respective ends of the discharge pipe 121 and the discharge pipe 221 merge in the mixing pipe 301, and a static mixer 300 is installed downstream of the mixing pipe 301. A plurality of stirring plates 302 are provided inside the static mixer 300.
[0094]
Further, a control valve 303 for adjusting the speed at which the fluidized gelled food flows down is provided downstream of the static mixer 300, and a filling nozzle 304 is installed immediately below.
[0095]
Note that all the pipes downstream of the one liquid tank 100 and the other liquid tank 200 are covered with a heat insulating material 400.
[0096]
(6) Cup 500
A cup 500 is disposed at a position below the filling nozzle 304. When the piston pumps 130 and 230 are operated, the mixed liquid (that is, fluidized gelled food) flows down from the filling nozzle 304 and is filled in the cup 500.
[0097]
The cup 500 is continuously carried in by the conveyor 600, filled with the liquid mixture, and then continuously carried out in the direction of the arrow X.
[0098]
In the filling device 1 described above, the piston pumps 130 and 230 are all operated by a control device (not shown).
[0099]
(7) Multi-layer gelled food manufacturing equipment
FIG. 2 is a schematic view showing an example of an apparatus for carrying out the method for producing a multilayer gelled food according to the present invention. 2, elements common to those in FIG. 1 are denoted by the same reference numerals as those in FIG. 1, and detailed description thereof is omitted.
[0100]
In FIG. 2, the multilayer gelled food manufacturing apparatus 10 includes a conveyor 600, and various elements are arranged on the conveyor 600.
[0101]
In the following description, the transfer direction of the conveyor 600 is regarded as one flow, and the upstream side (that is, the left side of the paper) of this flow is the starting side, and the downstream side (the right side of the paper) is the end. It shall be written as side.
[0102]
A cup feeder 601 is provided on the starting side of the conveyor 600. The cup feeder 601 is a means for feeding cups to the conveyor 600. On the end side of the cup feeder 601, the filling device 1 and the same filling device 1 a as the filling device 1 are provided.
[0103]
On the end side of the filling devices 1 and 1a, topping fillers 2 and 2a as second filling devices are installed.
[0104]
Furthermore, a lid feeder 602 and a heat sealer 603 are installed on the end side. The lid feeder 602 is a device for supplying a lid of the cup, and the heat sealer 603 is a device for heat sealing the supplied lid to the cup and sealing it.
[0105]
Describing the operation of the multilayer gelled food manufacturing apparatus 10 described above, a cup (not shown; see 500 in FIG. 1) is supplied by a cup supply machine 601 and transferred by a conveyor 600. The cup is temporarily stopped immediately below the filling device 1 or 1a and filled with a fluid gelled food. The reason why the two filling devices 1 and 1a are provided is to quickly change the varieties, and two kinds of fluid gelled foods with different viscosities are filled in one container and special This is because it is used when producing a gelled food in a different form.
[0106]
The cup after filling is transported by the conveyor 600 and allowed to cool while passing through the zone of Y to solidify the gelled food, then the cup reaches the topping filler-2, and the other Filled with food.
[0107]
After all the multi-layer gelled foods are filled as described above, the lid is fitted onto the cup by the lid feeder 602, and then the lid is heat sealed to the cup by the heat sealer 603 and sealed. Is done.
[0108]
According to the above apparatus, the manufacturing method of the multilayer gelled foodstuff of this invention can be implemented effectively.
[0109]
Next, a test example is shown and this invention is demonstrated in detail.
Test example 1
This test was conducted for the purpose of investigating a preferable combination of a gelling agent and a gelling-inspiring component with respect to the gelled food disposed in the lower layer.
[0110]
1. Sample preparation
(1) Preparation of one liquid (test raw material liquid A)
The raw materials were dissolved in dissolved water, heated to 100 ° C. and dissolved, and then cooled to 30 ° C. to prepare a total of six types (sample numbers 1 to 6) of test raw material solutions A. As the gelling agent, commercially available κ-carrageenan, gellan gum, lo-methoxyl pectin, sodium alginate, locust bin gum, and ι-carrageenan (all purchased from San-Eigen FFI) were used. The composition of each raw material is as shown in Table 1.
[0111]
[Table 1]

[0112]
(2) Preparation of other liquid (test raw material liquid B)
The raw materials were dissolved in dissolved water, heated to 100 ° C. and dissolved, and then cooled to 30 ° C. to prepare a total of four types of test raw material liquids B (sample numbers 7 to 10). As the gel-inspiring component, potassium (potassium carbonate), calcium (calcium lactate), citric acid, and xanthan gum (all purchased from San-Ei Gen FFI) were used. The composition of each raw material is as shown in Table 2.
[0113]
[Table 2]

[0114]
(3) Preparation of other food
The raw material was dissolved in dissolved water, heated to 100 ° C. to dissolve, cooled to 30 ° C., and another food sample 11 was prepared. The composition of each raw material is as shown in Table 3.
[0115]
[Table 3]

[0116]
(4) Manufacturing
Using the test raw material liquid A (sample numbers 1 to 6), the test raw material liquid B (sample numbers 7 to 10), and other foods (sample number 11), the test is performed in the following procedure using the apparatus shown in FIGS. Went.
[0117]
The test raw material liquid A (sample numbers 1 to 6) is held in one liquid tank 100 of the filling apparatus 1 in FIG. 1, and the test raw material liquid B (sample numbers 7 to 10) is held in another liquid tank 200. Each temperature was adjusted to 30 ° C. In addition, another food (sample number 11) was set in the topping filler-2.
[0118]
The piston pumps 130 and 230 were operated, the test raw material liquid A and the test raw material liquid B were weighed and fed by 50 g each, mixed in the mixing tube 301, and filled into the cup 500. The temperature of the mixed solution immediately after mixing was 30 ° C., and the time from mixing to filling was 2 seconds.
[0119]
The cup 500 after filling was transferred by the conveyor 600, and 20 g of other foods were filled from the topping filler-2 to form a multilayer jelly. The obtained multilayer jelly was cooled and solidified in a refrigerator at 10 ° C. for 12 hours to obtain a test sample.
[0120]
The above operation was repeated while changing the samples Nos. 1 to 6 and 7 to 10 to obtain a plurality of test samples in which the combination of the gelling agent and the gelation-inducing component was changed.
[0121]
2. Test method
Each test sample is observed with the naked eye from the lateral direction, and the best one is that the lower layer and the upper layer are clearly separated and the boundary surface is completely horizontal, and the upper layer is embedded in the lower layer or mixed The one that fits was judged as bad.
[0122]
3. Test results
The results of this test are shown in Table 4. In Table 4, “◎” indicates the best, and “×” indicates a defect.
[0123]
From Table 4, the gelled food arranged in the lower layer is best separated from the upper layer and the lower layer when the gelling agent and the gelation-inducing component are the following combinations (a) to (g). It is clear that there is.
(A) When the gelling agent is κ carrageenan and the gelation-inducing component is potassium (combination of sample number 1 and sample number 7),
(B) When the gelling agent is gellan gum and the gelation-inducing component is calcium (combination of sample number 2 and sample number 8),
(C) When the gelling agent is gellan gum and the gelation-inducing component is an acid (combination of test number 2 and sample number 9),
(D) When the gelling agent is low methoxyl pectin and the gelation-inducing component is calcium (combination of sample number 3 and sample number 8),
(E) When the gelling agent is sodium alginate and the gelation-inducing component is calcium (combination of sample number 4 and sample number 8),
(F) When the gelling agent is locust bean gum and the gelation-inducing component is xanthan gum (combination of sample number 5 and sample number 10),
(G) When the gelling agent is ι carrageenan and the gelation-inducing component is calcium (combination of sample number 6 and sample number 8),
As a result of this test, according to the present invention, it was found that a multilayered gelled food product with good quality can be obtained without using any special cooling means after filling the lower layer. It has been found that the best product can be obtained when the combination of the components is the above (a) to (g).
[0124]
[Table 4]

[0125]
Test example 2
This test was carried out in order to confirm the gelation temperature for the effective combinations (a) to (g) of the gelling agent and the gelation-inducing component confirmed in Test Example 1.
1. Sample preparation
A total of six types (sample numbers 1 to 6) of test raw material solutions A were prepared in the same procedure as in Test Example 1.
[0126]
(2) Preparation of other liquid (test raw material liquid B)
A total of four types (sample numbers 7 to 10) of test raw material liquids B were prepared in the same procedure as in Test Example 1.
[0127]
(3) Mixing
The sample raw material liquid A and the sample raw material liquid B were mixed in the combinations (a) to (g) to obtain test samples corresponding to the combinations (a) to (g).
[0128]
2. Test method
The mixture was heated to 70 ° C. and gradually cooled, and the viscosity was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) every time the temperature decreased by 5 ° C.
[0129]
In the process of cooling the temperature from 70 ° C., the viscosity value gradually increases linearly as the temperature decreases in the first stage. Then, after the inflection point, it rises rapidly and linearly in the second stage.
[0130]
The above viscosity increase process was plotted on a graph, the intersection of the straight line in the first stage and the straight line in the second stage was taken, and the temperature at this intersection was defined as the “gelation temperature”.
[0131]
The above test was repeated for each test sample.
[0132]
3. Test results
The results of this test were as follows: That is, the gelation temperature of the mixed solution of the combination (a) was 40 ° C. Similarly, (b) is 40 ° C, (c) is 30 ° C, (d) is 45 ° C, (e) is 45 ° C, (f) is 35 ° C, and (g) is 30 ° C. ° C.
[0133]
As a result of this test, the gelation temperature of the mixed solution corresponding to the combinations (a) to (g) was found.
[0134]
Test example 3
This test was conducted for the purpose of examining how the time until filling after mixing one liquid and another liquid affects the quality of the product.
[0135]
1. Sample preparation
(1) Preparation of one liquid (test raw material liquid A)
A total of six types (sample numbers 1 to 6) of test raw material solutions A were prepared in the same procedure as in Test Example 1.
[0136]
(2) Preparation of other liquid (test raw material liquid B)
A total of four types (sample numbers 7 to 10) of test raw material liquids B were prepared in the same procedure as in Test Example 1.
[0137]
(3) Filling
Using the test raw material liquid A (Sample Nos. 1 to 6) and the test raw material liquid B (Sample Nos. 7 to 10), the test was performed in the following procedure using the apparatus shown in FIGS.
[0138]
The test raw material liquid A (sample numbers 1 to 6) is held in one liquid tank 100 of the filling apparatus 1 in FIG. 1, and the test raw material liquid B (sample numbers 7 to 10) is held in another liquid tank 200. The temperature was adjusted to 10 ° C. lower than the gelation temperature of the mixed solution.
[0139]
The piston pumps 130 and 230 were operated, and 50 g of each of the test raw material liquid A and the test raw material liquid B were weighed and fed, mixed in the mixing tube 301, filled into the cup 500, and used as a test sample.
[0140]
At this time, the adjustment valve 303 was adjusted to adjust the time until the cup 500 was filled after the test raw material liquid A and the test raw material liquid B were mixed. This time was repeated with 6 steps of 3 seconds, 4 seconds, 5 seconds, 6 seconds, 7 seconds, and 8 seconds.
[0141]
In addition, about the combination of each test sample, the combination of a) -g) of the said test example 1 was employ | adopted, and the above procedure was repeatedly implemented about each combination.
[0142]
2. Test method
(1) Measurement 1 (hardness immediately after filling)
10 seconds after filling the sample, a penetrometer (manufactured by Nakamura Medical Science Co., Ltd.) was used to drop a 10 g conical plunger onto the surface, the distance entered was measured, and the hardness immediately after filling was measured. An entry distance of less than 30 mm was judged good, and an entry distance of 30 mm or more was judged bad.
[0143]
(2) Measurement 2 (breaking strength after solidification)
After cooling the filled sample for 12 hours in a refrigerator at 10 ° C., the breaking strength is measured with a 10 mm disc plunger with a card tension meter (manufactured by Nakamura Medical Science Co., Ltd.). The above was judged as “good”.
[0144]
3. Test results
The results of this test are as shown in Table 5. In Table 5, ◎ indicates that both the results of measurement 1 and measurement 2 were good, ○ indicates that one was good, and × indicates that both were poor. .
[0145]
As is apparent from Table 5, regardless of the type of gelling agent and the type of gelation-inducing component, if the time until filling after mixing is within 5 seconds, the degree of gelation is good and within 4 seconds. If it is, it will be recognized that it is still better.
[0146]
As a result of this test, in the present invention, after mixing one liquid containing the gelling agent and another liquid containing the gelation-inducing component, the filling is performed within 5 seconds, preferably within 4 seconds. It has been found that the objective can be achieved.
[0147]
[Table 5]

[0148]
Test example 4
This test was conducted for the purpose of examining how the temperature of the mixed liquid after mixing one liquid and another liquid affects the quality of the product.
[0149]
1. Sample preparation
(1) Preparation of one liquid (test raw material liquid A) and another liquid (test raw material liquid B)
Test raw material liquid A and test raw material liquid B were prepared in the same manner as in Test Example 1. The combination of the gelling agent and the gelation-inducing component was the above three types (a), (c), and (d).
[0150]
That is, the test raw material liquid A was prepared as the test raw material liquid A of Sample No. 1, Sample No. 2, and Sample No. 3 containing κ-carrageenan, gellan gum, and lo-methoxyl pectin as gelling agents. Sample No. 7, Sample No. 9, and Sample No. 8 test raw material liquid B containing the corresponding gelation-inducing components in the combinations of (a), (c), and (d) were prepared.
[0151]
As confirmed in Test Example 2, the gelation temperature of the mixed liquid after mixing the test raw material liquid A and the sample raw material liquid B is 40 ° C. in the combination (a), The combination is 30 ° C., and the combination (d) is 45 ° C.
[0152]
(2) Preparation of other foods
In the same manner as in Test Example 1, the raw material was dissolved in dissolved water, dissolved by heating to 100 ° C., and then cooled to 30 ° C. to prepare other foods. The blending ratio of the raw materials is as shown in Table 3 (Sample No. 11).
[0153]
(3) Filling
Using test raw material liquid A and test raw material liquid B, filling was performed by the following procedure using the apparatus shown in FIGS.
[0154]
The test raw material liquid A is held in one liquid tank 100 of the filling apparatus 1 in FIG. 1, the test raw material liquid B is held in another liquid tank 200, and the test example 1 is performed while changing the holding temperature. The container 500 was mixed and filled according to the same procedure and conditions as in FIG. At this time, the adjustment valve 303 was adjusted to adjust the time until the cup 500 was filled after mixing in the mixing tube 301 to 5 seconds. Further, a handy thermometer was inserted into the mixed solution in the container immediately after filling, and the temperature of the mixed solution immediately after filling was measured.
[0155]
Next, after filling the mixed solution in the same manner as in Test Example 1, another food was filled after 2 seconds to form a multilayer gelled food, and a test sample was obtained.
For the above combinations (a), (c), and (d) of the test raw material liquid A and the test raw material liquid B, the temperature immediately after filling the mixed liquid is changed by adjusting the holding temperature. And repeated. The temperature immediately after the filling of the mixed solution is +5.0, +2.5, ± 0, −2.5, −5.0, −7.5, −10.0, −12 based on the gelation temperature. .5, -15.0, -17.5, and -20.0.
[0156]
2. Test method
The obtained test sample was cooled in a refrigerator at 10 ° C. for 12 hours and sufficiently solidified, and then the interface between the lower gelled food and the upper food was visually observed. The separation state was determined by the method of.
[0157]
That is, each test sample is observed with the naked eye from the lateral direction, and it is best that the lower layer and the upper layer are clearly separated and the boundary surface is completely horizontal, and the lower layer and the upper layer are separated. However, the case where the boundary surface was slightly blurred was considered good, and the case where the upper layer was embedded in the lower layer or the case where the upper layer was mixed was judged as bad.
[0158]
3. Test results
The results are as shown in Table 6. In Table 6, ◎ indicates the best, ○ indicates good, and × indicates poor.
[0159]
As is clear from Table 6, in each combination, when the temperature of the mixed solution is 0 to 15 ° C. lower than the gelation temperature, desirably 0 to 12.5 ° C., the upper layer and the lower layer are separated best. It is clear.
[0160]
From the above results, in the present invention, regardless of the type of gelling agent, if the filling temperature of the mixed solution is 0 to 15 ° C. lower than the gelling temperature, the quality of the obtained multilayer gelled food product Turned out to be the best.
[0161]
[Table 6]

[0162]
EXAMPLES Next, although an Example is shown and this invention is demonstrated in detail, the scope of the present invention is not limited to a following example.
[0163]
【Example】
Example 1 [Production of Peach Chili with Peach Pulp Sauce]
1) Preparation of one solution
For the peach jelly to be filled in the lower layer of the container, one liquid is prepared with the composition shown in Table 7, added to dissolved water, dissolved by heating to 90 ° C., held at the same temperature for 10 minutes and sterilized. Then, it was cooled to 30 ° C. and held at 30 ° C. in one liquid tank 100 of the filling device 1 shown in FIG. The gelling agent contained in this one liquid is gellan gum.
[0164]
[Table 7]

[0165]
2) Preparation of other solutions
The other liquids of the raw material of peach jelly are prepared with the formulation shown in Table 8, added to dissolved water, heated and dissolved at 90 ° C, held for 10 minutes to sterilize, cooled to 30 ° C, It hold | maintained at 30 degreeC in the tank 200 for other liquids of the filling apparatus 1 of FIG.
The gel-inducing component contained in the other liquid is citric acid.
[0166]
[Table 8]

[0167]
3) Preparation of other foods
As other foods, peach pulp sauce was prepared according to the blending ratio shown in Table 9, and set in topping filler-2 in the manufacturing apparatus 10 of FIG. Each raw material used above is a commercial product.
[0168]
[Table 9]

[0169]
4) Manufacturing
The conveyor 600 shown in FIG. 2 was operated, the 150 ml cup 500 was supplied from the cup supply machine 601, and the filling apparatus 1 was operated.
[0170]
That is, one liquid piston pump 130 and another liquid piston pump 230 are respectively operated, and 50 g of one liquid and 50 g of the other liquid are respectively measured, mixed in the mixing tube 301, and the static mixer 300. Then, the cup 500 was filled from the filling nozzle 304, and a pie jelly was placed under the cup 500. The time from mixing to filling was 2 seconds, and the temperature immediately after filling was 28 ° C.
[0171]
The filled cup 500 is transferred by the conveyor 600, and the Y zone is allowed to cool naturally during the transfer to solidify, and then the topping filler-2 is used to place the peach pulp on the peach jelly. -Filled with 30g per cup. Next, an aluminum lid was placed on the cup by the lid feeder 602, sealed with a heat sealer 603, and refrigerated overnight in a refrigerator to produce 1000 peach jelly with a fruit sauce topping.
[0172]
The obtained multilayer peach jelly was well separated in two layers, and both the texture and flavor of the jelly were good.
[0173]
Example 2 [Production of whipped cream-containing coffee jelly]
1) Preparation of one solution
About the coffee jelly to be filled in the lower layer of the container, one liquid is prepared with the formulation shown in Table 10, added to dissolved water, heated and dissolved at 90 ° C., held for 10 minutes and sterilized, 40 ° C. Then, it was kept at 40 ° C. in one liquid tank 100 of the filling device 1 shown in FIG. The gelling agent contained in this one liquid is κ-carrageenan.
[0174]
[Table 10]

[0175]
2) Preparation of other solutions
Other liquids among the raw materials for the coffee jelly are prepared according to the formulation shown in Table 11, added to dissolved water, heated to 90 ° C. to dissolve, held at the same temperature for 10 minutes and sterilized. , Was cooled to 40 ° C., and held at 40 ° C. in another liquid tank 200 of the filling device 1 of FIG. The gel-inspiring component contained in this other liquid is potassium, but this is applied by the potassium component contained in the “coffee extract” in Table 11.
[0176]
[Table 11]

[0177]
3) Preparation of other foods
As another food, a cream (manufactured by Morinaga Milk Company) was whipped with a whipping machine (manufactured by Towa Techno Co., Ltd.) to prepare a whipped cream with 100% overrun. The whipped cream was set on the topping filler 2 in FIG. Each raw material used above is a commercial product.
[0178]
4) Manufacturing
Next, the conveyor 600 was operated, the 130 ml cup 500 was supplied from the cup supply machine 601, and the filling apparatus 1 was operated.
[0179]
That is, one liquid piston pump 130 and another liquid piston pump 230 are respectively operated, 50 g of one liquid and 20 g of the other liquid are respectively measured, mixed in the mixing tube 301, and the static mixer 300. Then, the liquid mixture was filled into the cup 500 from the filling nozzle 304, and the coffee jelly was placed in the lower layer of the cup 500. The time from mixing to filling was 2 seconds, and the temperature immediately after filling was 38 ° C.
[0180]
The filled cup 500 is transferred by the conveyor 600, and the zone of Y is naturally cooled and solidified during the transfer, and then the whipped cream is placed on the coffee jelly by the topping filler-2. 30 ml per cup. Next, an aluminum lid was placed on the cup by the lid feeder 602, sealed with a heat sealer 603, and refrigerated overnight in a refrigerator to produce 1000 whipped cream topping coffee jelly.
[0181]
The obtained multi-layered coffee jelly had good separation between the two layers, and both the texture and flavor of the jelly were good.
[0182]
Example 3 [Production of Strawberry Jelly with Whipped Cream and Fruit Sauce]
1) Preparation of one solution
For the strawberry jelly to be filled in the lower layer, one liquid was prepared with the formulation shown in Table 12, added to dissolved water, heated to 90 ° C. to dissolve, held at the same temperature for 10 minutes to sterilize, 40 It was cooled to 0 ° C. and kept at 40 ° C. in one liquid tank 100 of the filling device 1 shown in FIG. The gelling agent contained in this one liquid is ro-methoxyl pectin.
[0183]
[Table 12]

[0184]
2) Preparation of other solutions
Other liquids that are raw material liquids of strawberry jelly are prepared with the formulation shown in Table 13, added to dissolved water, heated and dissolved at 90 ° C, sterilized by holding for 10 minutes, cooled to 40 ° C, It hold | maintained at 40 degreeC in the tank 200 for other liquids of the filling apparatus 1 of FIG. The gel-inspiring component contained in the other liquid is calcium, which is filled with the calcium component contained in “fruit juice” in Table 13.
[0185]
[Table 13]

[0186]
3) Preparation of other food 1
As another food, a cream (manufactured by Morinaga Milk Company) was whipped with a whipping machine (manufactured by Towa Techno Co., Ltd.) to prepare a whipped cream with 100% overrun. The whipped cream was set on the topping filler 2 in FIG.
[0187]
4) Preparation of other food 2
As another food, a fruit sauce was prepared according to the blending ratio shown in Table 14, and set in the topping filler-2a in the manufacturing apparatus 10 of FIG. Each raw material used above is a commercial product.
[0188]
[Table 14]

[0189]
5) Manufacturing
Next, the conveyor 600 was operated, the 130 ml cup 500 was supplied from the cup supply machine 601, and the filling apparatus 1 was operated.
[0190]
That is, one liquid piston pump 130 and another liquid piston pump 230 are respectively operated, one liquid 30 g and another liquid 60 g are respectively measured and mixed in the mixing tube 301, and the static mixer 300 Then, the liquid mixture was filled into the cup 500 from the filling nozzle 304, and the strawberry jelly was disposed in the lower layer of the cup 500. The time from mixing to filling was 2 seconds, and the temperature immediately after filling was 38 ° C.
[0191]
The filled cup 500 is transferred by the conveyor 600, and the zone of Y is naturally cooled and solidified during the transfer, and then the topping filler-2 is used to add 20 ml of whipped cream per cup. Artificial flowers were filled inside. Next, from topping filler-2a, 10 g of full tussose was filled inside the artificial whipped creamy. Finally, an aluminum lid is placed on the cup by the lid feeder 602, sealed with a heat sealer 603, and refrigerated in a refrigerator overnight to produce 2000 strawberry jelly topped with whipped cream and full-fever sauce. did.
[0192]
The obtained multilayer Strawberry jelly was well separated in three layers, and both the texture and flavor of the jelly were good.
[0193]
【The invention's effect】
As described above, the present invention includes a gelling agent contained in one liquid and a component that triggers gelation of the gelling agent in another liquid, and is prepared separately, and has a gelation temperature or lower. It is a method for producing a multi-layer gelled food in which each filling amount is weighed and mixed at a temperature, filled in a container within 5 seconds after mixing, solidified, and filled with the other food on the solidified mixed solution. The present invention has the following effects.
(1) In the method for producing a multilayer gelled food according to the present invention, the load of the cooling process when the lower layer is solidified can be reduced, and further, the cooling process itself can be omitted.
(2) In the method for producing a multilayer gelled food according to the present invention, the quality of the product is high, and the investment cost and running cost of the apparatus are low.
(3) In the method for producing a multilayer gelled food according to the present invention, even if the production line is temporarily stopped, there is no possibility that the gelled food is solidified inside the filling device, and the operation of the filling device Good properties.
[Brief description of the drawings]
FIG. 1 is an enlarged schematic view of a filling nozzle in an example of an apparatus for carrying out the method for producing a multilayer gelled food according to the present invention.
FIG. 2 is a schematic view showing an example of an apparatus for carrying out the method for producing a multilayer gelled food according to the present invention.
[Explanation of symbols]
1 Filling device
1a filling device
2 Topping filler
2a topping filler
10 Manufacturing equipment
100 One liquid tank
110 Heat transfer jacket
120 discharge piping
130 Piston pump
200 Tank for other liquids
210 Heat medium jacket
220 Discharge piping
230 Piston pump
300 Static mixer
301 Mixing tube
302 Stirring plate
303 Control valve
304 Filling nozzle
400 thermal insulation
500 cups
600 conveyor
601 cup feeder
602 lid feeder
603 Heat-shearer

Claims (7)

A method for producing a multi-layer gelled food in a container in which a lower layer is filled with a gelled food obtained by mixing a plurality of separately prepared raw material liquids, and another food is filled in the upper layer, the plurality of raw material liquids Prepare a separate solution containing a gelling agent in one solution and a component that triggers gelation of the gelling agent in the other solution, and weigh and mix one filling amount of each prepared raw material solution Then, the mixed solution is adjusted to a temperature equal to or lower than the gelation temperature, the adjusted mixed solution is filled in a container within 5 seconds after the mixing, solidified, and the other food is filled on the solidified mixed solution, A method for producing a multi-layer gelled food, comprising forming a multi-layer gelled food. The method for producing a multilayer gelled food according to claim 1, wherein the temperature of the mixed liquid is adjusted to a temperature 0 to 15 ° C lower than the gelling temperature of the mixed liquid. The temperature of the mixed solution is expressed by the following formula T = (t1 × x + t2 × y) / 100
[Where, T is the temperature of the liquid mixture, t1 is the temperature of one liquid, t2 is the temperature of the other liquid, x is the mixing ratio (%) of one liquid, and y is the mixing ratio of the other liquid. (%). ] The manufacturing method of the multilayer gelled foodstuff of Claim 1 or Claim 2 adjusted to the temperature calculated by this. The method for producing a multilayer gelled food according to any one of claims 1 to 3, wherein the solidification is performed substantially without using a cooling device. The gelling agent is one or more substances selected from the group consisting of κ-carrageenan, ι-carrageenan, lo-methoxyl pectin, sodium alginate, gellan gum, and locust bin gum. Item 5. A method for producing a multilayer gelled food according to any one of Items 4 to 5. The component that triggers the gelation of the gelling agent is potassium for κ-carrageenan, calcium for ι-carrageenan, lo-methoxyl pectin, and sodium alginate, and calcium for gellan gum. The method for producing a multilayer gelled food according to claim 5, wherein the food is an acid and is xanthan gum for locust bin gum. The gelling agent is one or more substances selected from the group consisting of ι-carrageenan, lo-methoxyl pectin, sodium alginate, and gellan gum, and the ingredient that triggers gelation of the gelling agent is calcium. A method for producing a multilayer gelled food according to claim 6.

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