JP3809532B2 - Agglomerated food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an agglomerated food including a plurality of food materials, and more particularly to an agglomerated food in which the food material includes a dry material and a water retention material.
[0002]
[Prior art]
As one of foods such as confectionery, there is an agglomerated food formed by agglomerating a water retention material such as gelatin, agar, mousse, pudding and the like and a dry material such as cake sponge or puff pastry. Conventionally, in order to produce agglomerated food, for example, a method in which a water-retaining material is delivered around a dry matter in a highly viscous state, or a cavity is provided in a water-retaining material that has been solidified into a gel. The method of inserting dry material into the inside was taken.
[0003]
[Problems to be solved by the invention]
However, it has been difficult to mass-produce agglomerated food by such a production method because it takes time and cost. Therefore, the produced agglomerated foods are also expensive, and the user's willingness to purchase is not distracted. However, the user is not not attracted to the agglomerated food itself, but rather expects the agglomerated food to be marketed at a lower price. In other words, it is required to produce such agglomerated food in a short time and at a low cost.
[0004]
As a method for producing agglomerated food in a short time and at a low cost in this way, there is a method in which the water-retaining material is melted to such an extent that the viscosity is lowered and sent around the dry material.
[0005]
However, when this manufacturing method is adopted, when the molten water-retaining material is delivered, the water-retaining material penetrates into the dry material. For this reason, the water-retaining material is mixed in the dry material, and the original texture and taste of each of the dry material and the water-retaining material are impaired.
[0006]
Furthermore, when this manufacturing method is adopted, when an attempt is made to agglomerate dry material and fluid food material such as cream with water retention material during production, the fluid food material becomes water retention material. There was a problem that there was a risk of spilling into and mixing.
[0007]
The present invention has been made in view of these points, and an object of the present invention is to provide an agglomerated food product that includes a water-retaining material and a dry material that can be produced in a short time and at a low cost. To provide agglomerated foods that can be enjoyed and taste a new texture.
[0008]
[Means for Solving the Problems]
In order to achieve the above object, the present invention provides a flocculated food formed by agglomerating a dry material such as cake sponge or puff pastry and a water retentive material such as gelatin, agar, mousse or pudding. It is characterized in that a penetration preventing material for preventing the water quality material from penetrating into the dry quality material is inserted between the water retention quality material and the dry quality material.
[0009]
More specifically, the present invention provides the following.
[0010]
(1) Agglomerated food containing a plurality of food materials, wherein the food material includes a dry material, a water retaining material, and a permeation preventing material that prevents the water retaining material from penetrating into the dry material. The penetration preventing material is a hydrophobic material, and the entire dry matter material is accommodated in the water retaining material, and the dry matter material between the water retaining material and the dry matter material. The agglomerated food, characterized in that the hydrophobic material is inserted in the entire outer peripheral surface of.
[0011]
According to the present invention, since the water retaining material is prevented from penetrating into the dry material by the permeation preventing material, the water retaining material is contained in the dry material even when the water retaining material is melted during manufacture. Mixing is surely prevented, and these different materials can coexist in the same agglomerated food without impairing the original texture and taste of the dry material and the water retaining material.
[0012]
(2) The agglomerated food according to (1), wherein the water retention material is disposed on the outermost side and is a transparent or translucent material.
[0013]
According to the present invention, since the dry material is not visible in the water retaining material and only the hydrophobic material is visible, the agglomerated food looks very refreshed, and the user can visually enjoy the agglomerated food according to the present invention. Can do.
[0014]
(3) At least one of the dry material, the water retention material, and the hydrophobic material contains at least one different material different from these materials,
The said different quality material is arrange | positioned adjacent to the said water retention material, and is contained in the said water retention material, The agglomerated food as described in (1) or (2) characterized by the above-mentioned.
[0015]
According to the present invention, when the agglomerated food is on a saucer or the like, for example, when the user lifts the agglomerated food, the dry material (cake sponge layer 14) and the different quality material (cream layer 18) from any angle. ) Is not visible and only the permeation-preventing material (chocolate layer 16) is visible, so that the agglomerated food can be clearly seen. By making the outer shape of the penetration preventing material (chocolate layer 16) into a shape that can be enjoyed by the user such as a character, the user can further visually enjoy the agglomerated food.
[0016]
(4) In (1) or (2), the hydrophobic material contains a different material different from the dry material, the water retaining material, and the hydrophobic material. The agglomerated food described.
[0017]
According to the present invention, when the agglomerated food is on a saucer or the like, for example, when the user lifts the agglomerated food, the dry material (cake sponge layer 14) and the different quality material (cream layer 18) from any angle. ) Cannot be seen and only the permeation preventive material (chocolate layer 16) and the different quality material (fruit fillet) can be seen, and the agglomerated food 10 can be clearly seen. Thereby, the user can visually enjoy the aggregated food both when the user arranges the aggregated food on the tray and when eating.
[0021]
In addition, when the water-retaining material is transparent or translucent, when the user lifts the agglomerated food, the hydrophobic material is not visible in the water-retaining material from any angle, but only the hydrophobic material is visible. Therefore, the whole agglomerated food looks very refreshing. Thereby, even when a user eats this aggregated food, the aggregated food according to the present invention can be visually enjoyed from any angle.
[0026]
In addition, since a large number of food materials are contained in one agglomerated food, even if the agglomerated food is small, the user can be sufficiently satisfied with a small amount, which is also effective as a diet food.
[0027]
DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiment 1
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
[0028]
First, with reference to FIG.1 and FIG.2, the aggregated foodstuff 10 which concerns on the 1st Embodiment of this invention is demonstrated.
[0029]
Here, FIG. 1 is a partially cut perspective view of the agglomerated food 10, and a part of the agglomerated food 10 is partially incised for easy understanding of the internal configuration of the agglomerated food 10. FIG. FIG. 2 is a cross-sectional view of the aggregated food 10.
[0030]
As shown in FIGS. 1 and 2, the aggregated food 10 has a transparent jelly layer 12 formed as a water retaining layer on the outermost side. In the agglomerated food 10 according to a preferred embodiment of the present invention, the entire cake sponge 14 is accommodated in the jelly layer 12 as a dry layer. A film-like chocolate layer 16 is interposed as a hydrophobic layer between the jelly layer 12 and the cake sponge layer 14, that is, the entire outer peripheral surface of the cake sponge layer 14 shown in FIGS. 1 and 2. . The cake sponge layer 14 has a cream layer 18 interposed between the layers. In the jelly layer 12, fruit fillets 20 are accommodated as different materials.
[0031]
Next, the outer shape of the aggregated food 10 is shown in FIG. Here, Fig.3 (a) is the figure which looked at the aggregated foodstuff 10 from the side surface, and the left side surface and the right side surface appear identically. The agglomerated food 10 is a substantially hemispherical food with the spherical surface 24 facing upward.
[0032]
FIG.3 (b) is the figure which looked at the aggregated foodstuff 10 from the plane. On the hemispherical surface 24 of the agglomerated food 10, grooves 26 are arranged in parallel when the hemispherical surface 24 is viewed from above. The agglomerated food 10 has a bottom surface 22 that is substantially planar (see FIG. 1).
[0033]
FIG.3 (c) is the figure which looked at the aggregated foodstuff 10 from the front, and this appears the same as the back surface.
[0034]
In the present embodiment, the agglomerated food 10 has been described as having a substantially hemispherical shape, but other shapes such as a cube, a rectangular parallelepiped, and a cone may be used.
[0035]
Next, the advantage in the manufacture of the aggregated food 10 according to the embodiment of the present invention will be described.
[0036]
When the agglomerated food 10 is manufactured, the jelly material for the jelly layer 12 is melted. On the other hand, a mold is arranged around the chocolate layer 16 containing the cake sponge layer 14 and the cream layer 18. The molten jelly material is then poured into the mold. Here, the jelly material is a food material containing a lot of moisture. On the other hand, the chocolate layer 16 is a food material containing hydrophobic fats and oils. For this reason, the chocolate layer 16 does not mix with the molten jelly material. Furthermore, even if the molten jelly material is injected into the outer surface of the chocolate layer 16, the molten jelly material does not penetrate into the cake sponge layer 14 through the chocolate layer 16. For this reason, it is prevented that a jelly material mixes with the cake sponge layer 14, and the original food texture and taste of the cake sponge layer 14 and the jelly layer 12 are impaired.
[0037]
Further, when the agglomerated food 10 is manufactured, as described above, the molten jelly material for the jelly layer 12 is injected around the chocolate layer 16. At that time, the cake sponge layer 14 is placed in the chocolate layer 16. And the cream layer 18 are accommodated. As described above, since the chocolate layer 16 is interposed between the jelly layer 12 and the cream layer 18, the cream layer 18 does not penetrate into the jelly layer 12, and conversely, the jelly layer 12 is not the cream layer. It does not penetrate into 18. Therefore, during the manufacture, when the jelly layer 12 is injected, fluid food materials such as the cream of the cream layer 18 are prevented from flowing out into the jelly layer 12 and mixed together. Is prevented from flowing out into the fluid food material and mixing.
[0038]
The visual advantages of the present invention will now be described with reference to FIG.
[0039]
FIG. 4 is a perspective view of the agglomerated food 10. As shown in FIG. 4, since the jelly layer 12 disposed on the outermost side of the aggregated food 10 is a transparent or translucent food material as described above, the chocolate layer 16 accommodated in the jelly layer 12 is used. And the fruit fillet 20 can be visually recognized from the outside of the jelly layer 12. On the other hand, the cake sponge layer 14 and the cream layer 18 (see FIG. 2) housed in the chocolate layer 16 are blocked by the chocolate layer 16 and cannot be visually recognized from the outside of the jelly layer 12. Therefore, in the embodiment of the present invention, when the agglomerated food 10 is on a saucer or the like, the cake sponge layer 14 and the cream layer 18 are not visible from any angle when the user lifts the agglomerated food 10. Since only the chocolate layer 16 and the fruit fillet are visible, the agglomerated food 10 can be clearly seen. Thereby, the user can visually enjoy the agglomerated food 10 both when the user arranges the agglomerated food 20 on the saucer and when eating. Furthermore, by making the outer shape of the chocolate layer 16 into a shape that the user can enjoy, such as a character, the user can further visually enjoy the aggregated food 10.
[0040]
Another advantage of the present invention will be described. As described above, one of the agglomerated foods contains a large number of food materials. For this reason, even if it eats only one small condensed food, a user can fully be satisfied. That is, since the user can obtain satisfaction with an intake less than the intake of food that is usually necessary for satisfaction, the agglomerated food is also suitable for a user on a diet.
[0041]
The jelly layer 12 contains fruit fillets 20, and a cream layer 18 is accommodated in the chocolate layer 16. Thus, the jelly layer 12 contains not only the cake sponge layer 14 and the chocolate layer 16 but also various food materials. Thereby, when a user eats agglomerated food, he can enjoy various tastes and textures.
[0042]
Furthermore, as described above, in the flocculated food 10, all food materials constituting the flocculated food 10 are accommodated in the jelly layer 12. Therefore, even when the user lifts the agglomerated food 10, the food material constituting the agglomerated food 10 is prevented from collapsing or separating.
[0043]
In the above-described embodiment, the water retention layer has been described as the jelly layer 12. However, the water retention layer is gelatin, agar, mousse, pudding, or the like, a water retention material that is a food material containing a large amount of liquid, particularly moisture. Any other material may be used. In the above-described embodiment, the water retaining material is described as being transparent, but may be either opaque or translucent. Even when it is translucent, the same effect as the case where the water-retaining material of the above-described embodiment is transparent can be obtained.
[0044]
Further, the dry layer has been described as the cake sponge layer 14; however, the dry layer may be a different material if it is a dry material that is a food material with a very small content of liquid, particularly moisture, such as puff pastry and cookies. It may be. Furthermore, although the hydrophobic layer was demonstrated as the chocolate layer 16, as long as the hydrophobic layer contains fats and oils components, such as hardening cream, another food material may be sufficient.
[0045]
Further, in the above-described embodiment, it has been described that the fruit slices 20 are contained in the jelly layer 12, but it may be another food material suitable for being placed adjacent to the jelly layer 12, such as coconut powder. Good. Moreover, although it described that the chocolate layer 16 accommodates not only the cake sponge layer 14 but also the cream layer 18, it may be another food material suitable for being placed adjacent to the cake sponge layer 14, such as jam. .
[0046]
Second Embodiment of the Invention
Next, a second embodiment of the present invention will be described with reference to FIG.
[0047]
The structure of the agglomerated food 30 in the second embodiment is basically the same as that of the agglomerated food 10 in the first embodiment, except that the cake sponge layer 14 in which the chocolate layer 16 interposes the cream layer is provided. It differs from the agglomerated food 10 in the first embodiment in that it is not completely covered.
[0048]
That is, the agglomerated food 30 in the second embodiment is formed so that the chocolate layer 16 covers only the top and side surfaces of the cake sponge layer 14 and does not cover the bottom surface. Furthermore, the jelly layer 12 disposed around the chocolate layer 16 is also formed so that only the top and side surfaces of the chocolate layer 16 are covered and the bottom surface is not covered.
[0049]
This formation is particularly effective when the agglomerated food 30 is manufactured on a tray or the like. That is, when the agglomerated food 30 is manufactured, the cake sponge layer 14 and the cream layer 18 are arranged on a tray or the like. Next, the chocolate layer 16 is easily formed around these layers by delivering chocolate while these layers are placed on a saucer or the like. A fruit fillet 20 is placed thereon and a mold is placed thereon, and the jelly layer 12 is poured into the mold to produce the agglomerated food 30. As described above, according to the second embodiment of the present invention, the agglomerated food 30 can be easily manufactured while being placed on a tray or the like.
[0050]
【The invention's effect】
According to the present invention, by providing a hydrophobic material between the water-retaining material and the dry material, these different materials can be placed in the same agglomerated food without impairing the original taste of the water-retaining material and the dry material. Can coexist. Furthermore, since it becomes easy to provide a hydrophobic material, it is possible to provide an agglomerated food containing a water-retaining material and a dry material that can be produced in a short time and at a low cost.
[Brief description of the drawings]
FIG. 1 is a partially cut perspective view of an agglomerated food according to an embodiment of the present invention.
FIG. 2 is a cross-sectional view of the aggregated food according to the embodiment of the present invention.
FIG. 3 is a three-side view of an agglomerated food product according to an embodiment of the present invention.
FIG. 4 is a perspective view of the agglomerated food product according to the embodiment of the present invention.
FIG. 5 is a cross-sectional view of an agglomerated food product according to another embodiment of the present invention.
[Explanation of symbols]
10 Agglomerated food 12 Jelly layer 14 Cake sponge layer 16 Chocolate layer 18 Cream layer 20 Fruit fillet

Claims (4)

Including multiple food ingredients,
The food material is an agglomerated food comprising a dry material, a water retention material, and an infiltration preventing material that prevents the water retention material from penetrating into the dry material,
The penetration preventing material is a hydrophobic material;
The entirety of the dry material is accommodated inside the water retention material,
The agglomerated food, wherein the hydrophobic material is interposed on the entire outer peripheral surface of the dry material between the water retention material and the dry material. The agglomerated food according to claim 1, wherein the water-retaining material is disposed on the outermost side and is a transparent or translucent material. At least one of the dry material, the water retention material, and the hydrophobic material contains at least one different material different from these materials,
The agglomerated food according to claim 1 or 2, wherein the different quality material is disposed adjacent to the water retention material and contained in the water retention material. The agglomeration according to claim 1 or 2, wherein another material different from the dry material, the water retaining material and the hydrophobic material is accommodated in the hydrophobic material. Food.

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