JP3939675B2 - Layered milk component-containing gel food that can be distributed at room temperature and method for producing the same - Google Patents

Description

【００３８】
表１中、微結晶セルロース製剤として、バインダーとしてキサンタンガム約３％、カルボキシメチルセルロースを約５％含む粒子径３〜４μｍの微結晶セルロース製剤を使用した。また、表１中のゲル化剤の配合について、ゲル化剤１：ローカストビーンガム５０％、寒天２５％、ペクチン２０％を含有、ゲル化剤２：グァーガム４５％、ローカストビーンガム２５％、脱アシル型ジェランガム１５％、キサンタンガム１０％含有するゲル化剤を使用した。
【００３９】
【表２】

【００４０】
表２より、実施例１−ａ〜１-ｃの微結晶セルロース製剤を含有した場合、ミックスの温度が４０〜４５℃で充填可能であり、充填時の作業性も良く、更にレトルト殺菌後の層の状態も良好であった。また、実施例１-ｂ〜１-ｃの微結晶セルロース製剤に加えて、ネイティブ型ジェランガムを併用した場合、４０〜６５℃で充填可能となり、更に作業性が向上し、更にレトルト殺菌後の層の状態も良好であり、２層間が更に明瞭となり良好なレトルト２層プリンとなった。
【００４１】
それに対し、比較例１の微結晶セルロース製剤及びネイティブ型ジェランガムを含有しない場合は、２層充填できず、レトルト殺菌後もタンパク凝集・分離が起こった。また、比較例２の微結晶セルロース製剤は含まず、ネイティブ型ジェランガムを含む場合は、充填時２層にはなるものの、レトルト殺菌後にタンパク凝集・分離が起こった。
【００４２】
実施例２：レトルト横二層プリン（イチゴチョコ味）の調製
下記表３に掲げる処方のうち、水とヤシ油の中に撹拌機で撹拌しながらゲル化剤、ココア末及び乳化剤の粉体混合物を添加し、８０℃１０分間攪拌溶解後、香料を添加し全量補正したミックスを４０〜４５℃に冷却してから、容器にチョコ部を充填し、直ちにチョコ部と同量のイチゴ部を充填した後、１２１℃２０分間レトルト殺菌し、図２に示す、横二層のレトルト横二層プリン（イチゴチョコ味）を調製した。
【００４３】
【表３】

【００４４】
実施例３：レトルトゴマ市松模様プリン
表４に記載の処方のうち、白部、黒部それぞれ、水とヤシ油、全脂加糖練乳の中に、攪拌機で攪拌しながら、砂糖、脱脂粉乳、ゲル化剤、ネイティブ型ジェランガムの粉体混合物を添加し、８０℃１０分間攪拌溶解し、ねりごま、香料を添加して、全量補正を行い、均質機(９８００ｋＰａ＝１００ｋｇ／ｃｍ^２)に通して、白部ミックス、黒部ミックスをそれぞれ調製した。このミックスを６０〜５５℃まで冷却した後、市松模様となるように４層に同時に充填した。その後シールして密封し、１２１℃２０分間レトルト殺菌を行い、８℃水槽にて２時間冷却してから一晩冷蔵庫で静置して、図３に示す、黒白市松模様の４層となったレトルトゴマ市松模様プリンを調製した。
【００４５】
【表４】

【００４６】
【図面の簡単な説明】
【図１】図１は、実施例１に示す縦型２層プリンの斜視図である。
【図２】図２は、実施例２に示す横型２層プリンの斜視図である。
【図３】図３は、実施例３に示すゴマ市松模様プリンの斜視図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a layered milk component-containing gel food that can be distributed at room temperature, in which many milk component-containing gel foods such as pudding and mousse having different colors, flavors, and the like are laminated. In detail, it can be easily prepared, and it retains freshness and the like, the taste is significantly improved, and even after severe heat sterilization such as retort sterilization, the protein becomes rough or aggregates. The present invention relates to a layered milk component-containing gel food that can be distributed at room temperature, in which the content components can be kept homogeneous and the boundary between each layer is clear.
[0002]
[Prior art]
Conventionally, various methods for industrially producing a multilayer dessert have been studied, and methods for continuously filling two layers have been widely studied. Among them, a method using native gellan gum has been studied for dessert filled in a vertical layer. For example, vertical three-color pudding (each containing dairy ingredients and 0.1% by weight native gellan gum) is prepared, and when each part drops to 65 ° C., each part is filled in an equal amount at the same time. Patent document 1) is described.
[0003]
However, gel foods containing these milk ingredients are generally distributed in chilled, and when the layered gel food is produced by the above method and subjected to severe heat sterilization such as retort sterilization, the interlayer is clearly visible. On the contrary, there is a problem that protein aggregation and precipitation occur and the gel becomes rough. This “roughness” means that the homogeneity of the content components is impaired due to aggregation of milk-derived proteins and the like, and the homogeneity is impaired. It has a rough texture such that the contents are agglomerated, turbid and suspended. In addition, there is a problem that the touch is not good and the taste becomes non-uniform due to the sedimentation of the agglomerated components, resulting in a significant loss of commercial value.
[0004]
In some cases, gel foods that do not roughen the gel even after retort sterilization have been studied, and methods such as increasing the viscosity of the mix are also known. There was a problem that it had a sticky texture and did not have a smooth texture like pudding or mousse.
[0005]
[Patent Document 1]
JP-A-10-136914 [0006]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and is a gel food filled and solidified in a layer form, and even when subjected to severe heat sterilization such as retort sterilization, the gel is roughened, protein aggregation and An object of the present invention is to provide a layered milk component-containing gel food that can be distributed at room temperature, in which the content components are kept homogeneous and the boundary between each layer is clear without precipitation.
[0007]
[Means for Solving the Problems]
The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems. By containing 0.2 to 4% by weight of a composition containing microcrystalline cellulose, it is possible to perform severe heat sterilization such as retort sterilization. It is a layered milk ingredient-containing gel food that can be circulated at room temperature, the contents are kept homogeneous, and the boundary between each layer is clear, without causing the gel to roughen or cause protein aggregation or precipitation. I found out. Furthermore, in addition to the composition containing microcrystalline cellulose, by combining 0.005 to 0.5% by weight of native gellan gum, workability is improved, and even if each layer is filled at the same time, more It was found that the boundary could be clear.
[0008]
That is, the present invention is a layered milk component-containing gel food that can be distributed at room temperature as described below:
Item 1. Layered dairy ingredient-containing gel food filled and solidified into layers, comprising 0.2 to 4% by weight of a composition containing microcrystalline cellulose in each layer, and capable of circulating at room temperature .
Item 2. Item 2. The layered milk component-containing gel food according to Item 1, which further comprises 0.005 to 0.5% by weight of native gellan gum.
Item 3. Item 3. The method for producing a layered milk component-containing gel food according to item 1 or 2, wherein the layered milk component-containing gel food is manufactured by simultaneously filling each layer in the method for producing a layered milk component-containing gel food manufactured by simultaneously filling each layer. Production method.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The layered milk component-containing gel food that can be distributed at room temperature according to the present invention is characterized by containing 0.2 to 4% by weight of a composition containing microcrystalline cellulose, which is filled and solidified in layers.
[0010]
The layered milk component-containing gel food referred to in the present invention is a food in which a gel-like food containing a milk component is arranged in layers, and within a range that can be filled at the same time, a number of layers such as two layers, three layers, four layers, etc. It can be layered, and can be horizontal or vertical.
[0011]
The milk component-containing gel food of the present invention is a product obtained by solidifying milk ingredients and other ingredients as raw materials based on the action of the gelling agent and the protein in the ingredients. A thing, more preferably a finer and smoother smooth texture and texture are required. Examples of gel foods include pudding, pudding shake, pudding drink jelly, drink jelly, mousse, bavaroa, milk pudding, apricot tofu, food for people with difficulty in swallowing, and particularly gel food containing milk ingredients. There is no particular limitation as long as the product is suitable.
[0012]
Of these foods, the same or different gel foods can be combined. For example, pudding and pudding can be combined, or mousse or sticky food can be placed on the pudding. In addition, flavors and pigments can be added to the same type of food to make it appear as if a plurality of foods are combined. For example, two-color pudding can be provided.
[0013]
The layered milk component-containing gel food of the present invention that can be distributed at room temperature is generally filled and sealed in, for example, cans, bottles, paper packs, PET bottles, laminate packs, cheer packs, and distributed and sold in a sealed state. It can be easily ingested. In order to obtain a food that can be distributed at room temperature, retort sterilization in which heating is performed at 100 to 150 ° C. for about 10 to 60 minutes, sterilization methods of UHT sterilization, and HTST sterilization can be exemplified, but retort sterilization is preferable. Despite severe sterilization such as retort sterilization, the gel is not roughened, the protein is not agglomerated and precipitated, the content components are kept homogeneous, and the boundaries between each layer are clear. It will be a gel food.
[0014]
The present invention contains 0.2 to 4% by weight, preferably 0.9 to 1.5% by weight of a composition containing microcrystalline cellulose in the milk component-containing gel food. The composition containing microcrystalline cellulose is a composition containing crystalline cellulose having an average particle size of 40 μm or less, more preferably 20 μm or less, and still more preferably 10 μm or less. As a composition containing microcrystalline cellulose, a composition containing 100% by weight of microcrystalline cellulose may be used, but as a binder, a thickening polysaccharide such as xanthan gum, caraya gum, carrageenan, CMC-Na, or the like is added. It is preferable to use a product prepared by grinding with a mechanical share and drying if necessary. When microcrystalline cellulose is blended so as to be 5 to 100% by weight with respect to the composition and formulated into a formulation, the remainder is formulated using a binder.
[0015]
The composition (microcrystalline cellulose preparation) containing crystalline cellulose used in the present invention can be obtained commercially. For example, Theola SC-N43, Theola SC-700, Theola SC-900 manufactured by Asahi Kasei Kogyo Co., Ltd. , Avicel RC-N30, Avicel RC-591, Avicel RC-N81, Avicel CL-611, and the like.
[0016]
Further, when native gellan gum is contained in the dairy ingredient-containing gel food in an amount of 0.005 to 0.5% by weight, preferably 0.01 to 0.2% by weight, even if each layer is filled at the same time, the boundary between the layers is not reduced. It becomes a clear layered gel food that can be distributed at room temperature.
[0017]
Native gellan gum is produced using the non-pathogenic microorganism Pseudomonas elodea isolated from the surface of aquatic plants. There are two types of gellan gum, the native type and the deacylated type. The deacylated type has a structure of 1-3 bonded glucose, 1-4 bonded glucuronic acid, 1-4 bonded glucose and 1 -4 is a straight-chain high-molecular polysaccharide composed of 4 sugars of rhamnose bonded as a structural unit, but the native type is a glyceryl group per structure per deacylated 1-3 bonded glucose residue. Residues and acetyl groups are bonded by an average of ½ residues. The gelling agent mainly composed of native gellan gum can be obtained commercially, and examples thereof include Kelco Gel LT100, Gelup [trademark] MOT manufactured by San-Ei Gen FFI Co., Ltd. .
[0018]
Examples of the milk raw material used in the present invention include cow's milk, fresh cream, whole fat powdered milk, skim milk powder, whole fat sweetened condensed milk, skimmed condensed milk, yogurt (fermented milk), powdered fermented milk, soy milk and the like. These may be contained alone or in combination of two or more. Moreover, when containing skim milk, you may contain oil components, such as a butter, fresh cream, coconut oil, and palm oil. The amount of the milk raw material contained in the milk component-containing gel food is not particularly limited, but is usually 0.1 to 30% by weight, preferably 0.3 to 15% in terms of non-fat milk solid content with respect to the gel food. A range of 0.5% by weight, more preferably 0.5-8% by weight is exemplified. In the case of pudding, the range of 3 to 8% by weight is particularly preferable.
[0019]
Furthermore, in addition to the said raw material, the gelatinizer is used for the milk component containing gel food of this invention in order to solidify. As a gelling agent to be used, it is usually used for foods, and has a so-called gelling action that changes foods from a liquid state to a solid state by using one or a combination of two or more types. It only needs to improve its own texture. For example, deacylated gellan gum, agar, carrageenan, xanthan gum, fur celerane, alginic acid, alginate, pectin, gelatin, locust bean gum, guar gum, gum arabic, pullulan, tara gum, glucomannan, tamarind seed polysaccharide, psyllium seed gum, macro One type or two or more types selected from homopsi gum and the like can be mentioned. Preferably, it is one or more selected from deacylated gellan gum, carrageenan, xanthan gum, locust bean gum and guar gum. Gelling agent preparations containing these components can be obtained commercially, for example, Gelup [trademark] PI, Gelup [trademark] PI-C, Gelup, manufactured by Saneigen FFI Co., Ltd. [Trademark] PI-H and the like can be mentioned.
[0020]
Moreover, you may add starch, such as corn starch and tapioca starch, carboxymethylcellulose. By adding these gelling agents, starches, and the like in such an amount as to give a viscosity that does not affect the physical properties of the gel, the gelling agent, starch, and the like act supplementarily on the protein stabilizing effect in the milk. Furthermore, salts such as calcium lactate and potassium chloride may be added for the purpose of assisting the gelling mechanism of the gelling agent.
[0021]
The amount of gelling agent contained in the milk component-containing gel food is variously selected according to the type of gelling agent used, the type of product, etc. and cannot be uniquely determined. As an example, in the case of pudding, it is 0.05 to 4% by weight, preferably 0.1 to 2% by weight, more preferably 0.2 to 1.5% by weight, based on the final food of pudding. A range is illustrated.
[0022]
A composition containing a composition containing microcrystalline cellulose, a native gellan gum, and a gelling agent may be used. Such a preparation can also be obtained commercially, and examples thereof include Gelup [trademark] PI-970, Gelup [trademark] PI-988 manufactured by San-Ei Gen FFI Co., Ltd. .
[0023]
Next, the manufacturing method of the milk component containing layered gel food which can distribute | circulate the normal temperature of this invention is explained in full detail. About the production method of milk component-containing layered gel food that can be distributed at room temperature according to the present invention, two layers are stacked horizontally, three layers are stacked, and when manufacturing into a multi-layer structure horizontally, the raw materials are used, and the sterilization conditions are distributed at room temperature. It can be produced in the usual manner except for heat sterilization. For example, at the time of filling, a method of continuously filling the mixed solution in order from the lower layer to the upper layer, that is, preparing the mixed solution of each layer separately, that is, a composition containing milk raw material and microcrystalline cellulose in water, gelation Add the raw material of each layer consisting of the agent and other raw materials, prepare a mixed solution by heating and dissolving at 75-90 ° C. for 5-15 minutes, the filling temperature of each layer is 40-90 ° C., from the lower layer In this method, the mixed solution is continuously filled in a container in the order of the upper layer, and heat sterilization is performed under the sterilization conditions for enabling the above-described normal temperature distribution. Other processes such as homogenization process, cooling process, etc. can be carried out using conventional methods. Is a uniform layered milk component-containing gel food that can be circulated at room temperature, in which the boundary between the layers is clear. In addition, although it is not necessary to provide a Brix (sugar content) difference in each layer, in the case of providing a Brix difference, it is preferable to fill from the highest Brix first.
[0024]
Next, in the case of producing a vertical milk component-containing layered gel food, it is carried out by simultaneously filling the mix of each layer, but in the present invention, the milk component-containing food mix of each layer is 40 ° C or higher, More preferably, it is adjusted to 40 to 90 ° C., more preferably 50 to 70 ° C., and it is preferable to manufacture by simultaneously filling each layer. If the temperature is lower than this, the mix is gelled and cannot be filled, and if the temperature is higher than this, the viscosity of the mix is often low, and the mixes are mixed when filling. . By performing simultaneous filling in the temperature range, the layers are hardly mixed and can be filled in a clear vertical layer shape. Also, by adding the amount of native gellan gum listed above to each mix, sufficient viscosity is imparted to the mix even at relatively high temperatures, and the mix does not mix even at the same time and can be filled in a clear layer. Become.
[0025]
In addition, although it is the viscosity of the mix at the time of filling, workability | operativity will become favorable if it adjusts so that it may be 150-500 mPa * s, More preferably, it is 200-400 mPa * s.
[0026]
If the above conditions are satisfied, the Brix difference and the viscosity difference, which are generally required when producing a layered gel food, can be arbitrarily set. That is, the Brix difference and the viscosity difference of each layer may be made equal or different.
[0027]
The method of manufacturing by simultaneously filling each layer can be manufactured by a conventional method except for the above. That is, the mix of each layer is prepared separately, that is, the raw material of each layer consisting of a milk raw material, a composition containing microcrystalline cellulose, a gelling agent and other raw materials in water is added, and 75 to 90 ° C. A mixed solution is prepared by heating and stirring and dissolving for 15 minutes, and each layer is filled at the same time with the above-described mix viscosity and filling temperature, and heat-sterilized under the above-described sterilization conditions for enabling normal temperature circulation. Other processes, such as a homogenization process and a cooling process, can be performed using conventional methods. By manufacturing in this way, even if sterilization is performed under severe sterilization conditions for the above-mentioned product that can be distributed at room temperature, the gel is not roughened, the content components are kept homogeneous, and the boundary between each layer Is a layered milk component-containing gel food that can be distributed at room temperature.
[0028]
In addition, the milk component-containing layered gel food that can be distributed at room temperature according to the present invention has various sugars on the food as necessary, as long as it does not affect the effects of the present invention other than the components listed above. Sweeteners can be included.
[0029]
Sugars include sugar, glucose, fructose, isomerized sugar, starch syrup, reduced starch syrup, dextrin, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), polydextrose, oligosaccharide (isomalto-oligosaccharide, Carbohydrates such as reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, xylo-oligosaccharides, gentio-oligosaccharides, nigerooligosaccharides, theande-oligosaccharides, soybean oligosaccharides), trehalose, etc. Selected from materials. As the sweetener, a high-intensity sweetener selected from sucralose, aspartame, acesulfame potassium, stevia, neotame, aritem, thaumatin, licorice extract (glycyrrhizin), saccharin, saccharin sodium and the like can also be used.
[0030]
The blending ratio of the sweetener is not particularly limited, and it is preferably blended so that the sweetness is 3 to 30 degrees, preferably 5 to 20 degrees, in terms of sugar sweetness, 1% sugar = 1 degree. More preferably, it is blended so as to be 8 to 15 degrees.
[0031]
Further, the layered milk component-containing gel food that can be distributed at room temperature according to the present invention can contain various colorants, flavors, flavor modifiers, and the like, whereby the desired color, fragrance and taste can be added to the target composition. Can be applied uniformly. In addition, if necessary, extract ingredients such as tea and coffee, powder ingredients such as cocoa and matcha tea, fruit juices such as strawberry and orange, and artificially calcium such as calcium lactate and calcium gluconate May be added to enhance the amount of calcium. Further, emulsifiers, antioxidants, preservatives, vitamins, minerals other than calcium such as iron, magnesium, phosphorus and potassium may be added.
[0032]
According to the present invention, even when severe heat sterilization such as retort sterilization is carried out, the content components can be kept homogeneous without roughening or agglomerating the protein, and each layer is clarified and a layered milk component that can be distributed at normal temperature It became possible to make it a gel food. Furthermore, also in the manufacturing method of the layered milk component containing gel food manufactured by filling each layer simultaneously, the layered milk component containing gel food from which the boundary between each layer becomes clear can be manufactured by this invention.
[0033]
【Example】
Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto. Unless otherwise specified, “part” means “part by weight”. The "*" mark in the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd., and the "*" mark in the text indicates that it is a registered trademark of Saneigen FFI Corporation.
[0034]
Example 1: Preparation of vertical two-layer pudding Vertical two-layer pudding is prepared for the purpose of preparing the vertical two-layer pudding shown in FIG. Of the formulations listed in Table 1 below, add sugar, microcrystalline cellulose preparation, native gellan gum, gelling agent to water, dissolve by heating and stirring at 80 ° C for 10 minutes, add flavor, and add pigment if necessary. And mixed to correct the total amount to prepare a mixed solution of each layer of the pudding part A and the pudding part B.
[0035]
Cool the mixed solution in each layer to 70 ° C, 65 ° C, 60 ° C, 55 ° C, 50 ° C, 45 ° C, 40 ° C, and 30 ° C while stirring, and slowly mix the mixed solution in each layer from the end of the container. And filled with sink. After sealing and sealing, retort sterilization at 121 ° C. for 20 minutes, cooling in an 8 ° C. water bath for 2 hours, and then standing in a refrigerator overnight to prepare a vertical two-layer pudding.
[0036]
As comparative examples, a microcrystalline cellulose preparation and a native gellan gum are not blended (Comparative Example 1), a microcrystalline cellulose preparation is not blended and a native gellan gum is blended (Comparative Example 2), as in the examples. Created. Workability at the time of filling when the filling temperature of the mix solution was adjusted to each temperature, the state of the layer after retort sterilization, and the texture were evaluated. The evaluation results are shown in Table 2.
[0037]
[Table 1]

[0038]
In Table 1, as the microcrystalline cellulose preparation, a microcrystalline cellulose preparation having a particle diameter of 3 to 4 μm containing about 3% xanthan gum and about 5% carboxymethylcellulose as a binder was used. In addition, regarding the formulation of the gelling agent in Table 1, gelling agent 1: containing 50% locust bean gum, 25% agar, 20% pectin, gelling agent 2: 45% guar gum, 25% locust bean gum, detachment A gelling agent containing 15% acyl gellan gum and 10% xanthan gum was used.
[0039]
[Table 2]

[0040]
From Table 2, when the microcrystalline cellulose preparations of Examples 1-a to 1-c are contained, the temperature of the mix can be filled at 40 to 45 ° C., the workability at the time of filling is good, and further after retort sterilization The state of the layer was also good. In addition to the microcrystalline cellulose preparations of Examples 1-b to 1-c, when native gellan gum is used in combination, it can be filled at 40 to 65 ° C., and the workability is further improved, and the layer after retort sterilization The two layers were also clear and the two layers became clearer, and a good retort two-layer pudding was obtained.
[0041]
On the other hand, when the microcrystalline cellulose preparation of Comparative Example 1 and the native gellan gum were not contained, two layers could not be filled, and protein aggregation / separation occurred even after retort sterilization. In addition, when the microcrystalline cellulose preparation of Comparative Example 2 was not included and native gellan gum was included, protein aggregation and separation occurred after retort sterilization, although two layers were formed during filling.
[0042]
Example 2: Preparation of retort horizontal bilayer pudding (strawberry chocolate taste) Among the formulations listed in Table 3 below, gelling agent, cocoa powder and emulsifier while stirring with water and palm oil with a stirrer After stirring and dissolving at 80 ° C. for 10 minutes, the mixture corrected by adding fragrance and correcting the total amount is cooled to 40 to 45 ° C., and then the chocolate portion is filled in the container and immediately the same amount as the chocolate portion. After filling the strawberry portion, it was sterilized by retort at 121 ° C. for 20 minutes to prepare a horizontal two-layer retort horizontal two-layer pudding (strawberry chocolate taste) shown in FIG.
[0043]
[Table 3]

[0044]
Example 3: Of the formulations according to the retort sesame checkerboard purine <br/> Table 4, white portions, respectively Kurobe, water and palm oil, in the full-fat sweetened condensed milk, while stirring with a stirrer, sugar, defatted Add the powder mixture of milk powder, gelling agent and native gellan gum, stir and dissolve at 80 ° C. for 10 minutes, add sesame seeds and fragrances, correct the total amount, and in a homogenizer (9800 kPa = 100 kg / cm ² ) The white part mix and the black part mix were each prepared. After cooling this mix to 60-55 degreeC, it filled with 4 layers simultaneously so that it might become a checkered pattern. After sealing and sealing, retort sterilization at 121 ° C. for 20 minutes, cooled in an 8 ° C. water bath for 2 hours, and then allowed to stand overnight in a refrigerator, resulting in four layers of black and white checkered pattern shown in FIG. Retort sesame checkered pudding was prepared.
[0045]
[Table 4]

[0046]
[Brief description of the drawings]
FIG. 1 is a perspective view of a vertical two-layer pudding shown in Example 1. FIG.
FIG. 2 is a perspective view of a horizontal two-layer pudding shown in Example 2. FIG.
FIG. 3 is a perspective view of a sesame checkered pudding shown in Example 3. FIG.

Claims (3)

A milk ingredient-containing gel food filled and solidified in layers, containing 0.2 to 4% by weight of a composition containing microcrystalline cellulose in each layer and 0.005 to 0.5% by weight of native gellan gum A layered milk component-containing gel food that can be distributed at room temperature. The manufacturing method of the layered milk component containing gel foodstuff of the normal temperature distribution | circulation of Claim 1 manufactured by filling each layer simultaneously. The manufacturing method of the milk component containing gel food of Claim 2 which performs heat sterilization by retort sterilization.

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