JP5843460B2 - Gel-like food and method for producing the same - Google Patents

Description

  The present invention relates to a gel food having a multiphase structure and a method for producing the same.

  Conventionally, many gel foods such as jelly and pudding are commercially available. On the other hand, in order to increase the market value of such a gel food, there are many examples in which a plurality of foods are phased. For example, a multi-layer jelly is proposed in which carrageenan, agar, gelatin, etc. are used as a colloid, and an aqueous gel in which sodium alginate is added to this and a calcium salt present in drinking water are joined together in layers. (See Patent Document 1). In addition, the raw material liquid contains a gelling agent, and the other raw material liquid contains a component that triggers gelation of the gelling agent and is separately prepared, mixed and solidified, and then a gel food A method for producing a multilayer gelled food filling other foods such as the above has also been proposed. (See Patent Document 2). Furthermore, as a type in which a liquid material is taken into a gel-like material, an example in which a liquid food is dispersed in a gel-like material containing alginate or LM pectin is known. (See Patent Document 3).

Japanese Patent Laid-Open No. 62-248464 JP 2000-60450 A JP 2002-27925 A

  However, the conventionally known multilayered gel foods are not always easy to produce, and the obtained multilayer gelled foods do not always have clear boundaries between the layers. Furthermore, it has been difficult to reversibly control the sol-gel state of each phase. For example, if it is possible to reversibly control the sol-gel change for each phase in the multi-phase gel food, it is preferable at the time of filling or product provision, but such multi-phase gel food has not been known.

  An object of the present invention is to provide a gel food capable of reversibly controlling a sol-gel change for at least one phase and a simple production method thereof, while having a clear multi-phase structure and being in a gel state as a whole. It is in.

In order to solve the above problems, the present invention provides the following gel food and a method for producing the same.
(1) a gelled food product having a plurality phase structure, gelled food product, characterized in that by blending a reversible thermal gelation agent to the multi-phase structure sac Chi one phase.
(2) The gel food as described in (1) above, wherein the reversible thermal gelling agent is enzyme-treated tamarind seed gum.
(3) In the gel food described in (1) or (2) above, the phase formed by blending the reversible thermal gelling agent is changed from sol to gel as the gel food increases from low temperature to high temperature. Gel-like food characterized by changing.
(4) The gel food according to (3) above, wherein the phase formed by blending the reversible thermal gelling agent changes from gel to sol as the gel food further increases in temperature. A gel food.
(5) In the gel food as described in (3) or (4) above, when the reversible thermal gelling agent is blended and dissolved in a low temperature zone, as the gel food goes from low temperature to high temperature The phase formed by blending the reversible thermal gelling agent at a temperature of 20 ° C. or higher and 70 ° C. or lower changes from sol to gel, and as the gel food further increases in temperature, 75 ° C. or higher and 95 ° C. or lower. A gel-like food characterized in that the phase formed by blending the reversible thermal gelling agent at a temperature changes from gel to sol.
(6) In the gel food as described in (3) or (4) above, when the reversible thermal gelling agent is blended and dissolved in a high temperature zone, the gel food is changed from a low temperature to a high temperature. The phase formed by blending the reversible thermal gelling agent at a temperature of 15 ° C. or higher and 45 ° C. or lower changes from sol to gel, and as the gel food further increases in temperature, 50 ° C. or higher and 95 ° C. or lower. A gel-like food characterized in that the phase formed by blending the reversible thermal gelling agent at a temperature changes from gel to sol.
(7) A method for producing a gel-like food having a multiphase structure, the first filling step of filling a gelling solution, and the first filling step of filling a solution formed by blending a reversible thermal gelling agent after the step. The manufacturing method of the gel-like food characterized by including the 2 filling process and the cooling process which cools both the said filled solutions.
(8) In the method for producing a gel food described in (7) above, the temperature of the solution formed by blending the reversible thermal gelling agent in the second filling step is 0 ° C. or higher and 90 ° C. or lower. A method for producing a gel food characterized by the above.
(9) The method for producing a gelled food according to (7), wherein the reversible thermal gelling agent in the second filling step is dissolved in a low temperature zone. .
(10) The method for producing a gelled food according to (7), wherein the reversible thermal gelling agent in the second filling step is dissolved in a high temperature zone. . (11) The method for producing a gelled food according to (9), wherein the reversible thermal gelling agent in the second filling step is dissolved at 5 ° C. or less. . (12) The method for producing a gelled food according to (10), wherein the reversible thermal gelling agent in the second filling step is dissolved at 120 ° C. or higher. .

  According to the present invention, there is provided a gel-like food having a clear multi-phase structure as a whole and a gel-like food capable of reversibly controlling a sol-gel change by temperature for at least one phase and a simple production method thereof. Can be provided.

Example 1 of gel food in the present embodiment (a diagram showing a gel food viewed from above and a cross-sectional view thereof; the same applies hereinafter) Example 2 of gel food in this embodiment Example 3 of gel food in this embodiment Example 4 of gel food in this embodiment Example 5 of gel food in this embodiment Example 6 of gel food in this embodiment Example 7 of gel food in this embodiment Example 8 of gel food in this embodiment Example 9 of gel food in this embodiment Example 10 of gel food in this embodiment Example 11 of gel food in this embodiment Example 12 of gel food in this embodiment Example 13 of gelled food in the present embodiment (including a view seen from the bottom)

Hereinafter, the gel food of the present invention and the production method thereof will be described in detail.
[Composition of gel food]
The gel food of the present invention has a multi-phase structure, and at least one of the multi-phase structures is composed of a phase formed by blending a reversible thermal gelling agent.
The gel food having such a multi-phase structure may have a structure in which a sol (fluid food) is dispersed in a matrix phase made of a gel, or a structure made of gels. The dispersed phase may be a block or a layer.

  Specific examples of the multiphase structure of the gel food according to the present invention include various modes as shown in FIGS. Specifically, a gel-like or sol-like second phase 2 is encapsulated inside the first phase 1 made of gel or sol (for example, FIG. 1), and arranged as a polka dot. (For example, FIG. 2 and FIG. 12), regularly arranged vertically and horizontally (for example, FIG. 3, FIG. 4, FIG. 7, and FIG. 13), and stacked one above the other (for example, FIG. 8, 9, 10), those arranged in a marble shape (for example, FIGS. 5, 6, and 11), and others, and a pattern is drawn by the second phase 2 on the surface of the first phase 1 And the like. These dispersed structures are not limited to two types of phases, and may be composed of three or more types of phases.

Specific examples of the above-described first phase 1 in the form of a gel include pudding, jelly, mousse, bavaroa, yogurt, acidic pudding, drinking pudding, drinking jelly, and drink yogurt. Specific examples of the second phase 2 as a sol (fluid food) include caramel sauce, fruit sauce, coffee sauce, chocolate sauce, cocoa sauce, cream, whipped cream, condensed milk, jam, syrup, coffee, tea, Examples include milk, green tea, matcha tea, oolong tea, cocoa beverages, fruit juice, milk with fruit juice, and carbonated beverages.
When a reversible gelling agent is contained in the second phase 2, the second phase 2 can be easily gelled or returned to the original sol (fluid food) depending on the temperature.

In addition, the above-mentioned gel food may contain fruit, sao, herbs, vegetables, cheese, strawberries, chocolate, and other solid substances.
When eating such a gel food, not only a spoon may be used, but it may be taken directly from the opening of the container or sucked with a straw depending on its properties.

As the above-mentioned reversible thermal gelling agent, an enzyme-treated tamarind seed gum is suitable because of the ease of control of gelation and solification by temperature.
The enzyme-treated tamarind seed gum used in the present invention exhibits a sol state at a low temperature zone, a gel state at a medium temperature zone, and a sol state at a high temperature zone. The enzyme-treated tamarind seed gum preferably has a side chain galactose removal rate of 30% by mass to 65% by mass, more preferably 35% by mass to 45% by mass. If the removal rate of the side chain galactose is less than 30% by mass, the sol-gel change may not easily occur, and even if the removal rate of the side chain galactose exceeds 65% by mass, the sol-gel change hardly occurs. There is a risk.

Moreover, the property of the phase which melt | dissolved the reversible thermogelling agent like an enzyme treatment tamarind seed gum changes with whether it performs in a low temperature zone mentioned above, or a high temperature zone.
As the gel food of the present invention, when a reversible thermal gelling agent dissolved in a low temperature zone is used, the reversible heat treatment is performed at a temperature of 20 ° C. or more and 70 ° C. or less as the gel food is changed from low temperature to high temperature. It is preferable that the phase formed by blending the thermal gelling agent changes from sol to gel. Moreover, it is preferable that the phase which mix | blends the said reversible thermogelling agent at the temperature of 75 degreeC or more and 95 degrees C or less changes from gel to sol as the said gel-like food becomes still higher temperature.
When enzyme-treated tamarind seed gum is used, the temperature at which the enzyme-treated tamarind sheet gum is dissolved varies depending on the type and amount of other gelling agents and thickeners to be blended together, but dissolves at a low temperature of 5 ° C or less. It is preferable to do.

As the gel food of the present invention, when a reversible thermal gelling agent dissolved in a high temperature zone is used, the reversible heat treatment is performed at a temperature of 15 ° C. or higher and 45 ° C. or lower as the gel food increases from low temperature to high temperature. It is preferable that the phase formed by blending the thermal gelling agent changes from sol to gel. Moreover, it is preferable that the phase which mix | blends the said reversible thermogelling agent at the temperature of 50 degreeC or more and 95 degrees C or less changes from gel to sol as the said gelatinous food becomes still higher temperature.
When enzyme-treated tamarind seed gum is used, the temperature at which the enzyme-treated tamarind sheet gum is dissolved depends on the type and amount of other gelling agents and thickeners to be blended together, but dissolves at a high temperature of 120 ° C or higher. It is preferable to do. Such a high temperature enables dissolution in a short time.
In the following description, dissolution of a reversible gelling agent in a low temperature zone (high temperature zone) is simply described as “dissolution at a low temperature (high temperature)”.

This sol-gel phase transition temperature can be controlled by the concentration of the substrate and the side chain galactose removal rate. For example, an enzyme-treated tamarind seed gum with a side chain galactose removal rate of 40% by mass can be obtained by enzymatic reaction using a 2% by mass galactoxyloglucan aqueous solution as a substrate. The phase in which the enzyme-treated tamarind seed gum is blended is in a sol state at about 30 ° C. or lower and 90 ° C. or higher, and shows a gel state from about 30 ° C. to 90 ° C. The side chain galactose removal rate is preferably 30% by mass to 65% by mass, and more preferably 35% by mass to 45% by mass. This is because if it is less than 30% by mass or exceeds 65% by mass, phase transformation (sol-gel reversal) may not occur well.
The removal rate of side chain galactose can be calculated by measuring the amount of free galactose by HPLC (High Performance Liquid Chromatography) (Shirakawa. Et.al., Food Hydrocolloids 12.1.25-28 (1998 )).

  The blending amount in the case of blending such an enzyme-treated tamarind seed gum is preferably 0.1% by mass or more and 4% by mass or less, and more preferably 0.75% by mass or more and 3% by mass or less, based on the phase to be blended. . If the blending amount of the enzyme-treated tamarind seed gum exceeds 4% by mass, the viscosity becomes too high and it may be difficult to dissolve uniformly. On the other hand, if the blending amount is less than 0.1% by mass, the effect of gelation may not be sufficiently exhibited.

When blending the enzyme-treated tamarind seed gum, other gelling agents and thickeners may be blended together, and an emulsifier may be blended as necessary.
Such a gelling agent or thickener is not particularly limited. For example, alginic acid, sodium alginate, sodium carboxymethylcellulose, methylcellulose, crystalline cellulose, microfibrous cellulose, fermented cellulose, natadeco, gum arabic, gati gum , Curdlan, carrageenan, xanthan gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, tara gum, pectin, soybean polysaccharide, starch, modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked) Starch, starch sodium octenyl succinate, starch acetate, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked starch, hydroxypropylde Pung, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoester phosphate-crosslinked starch), agar, gelatin, pullulan and mannan and the like.

  Examples of emulsifiers include quilla extract, glycerol fatty acid ester (glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol citrate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensation. (Ricinoleic acid ester, glycerin acetic acid ester), enzyme-treated lecithin, enzymatically decomposed lecithin, plant sterol, plant lecithin, sucrose fatty acid ester, calcium stearoyl lactate, sorbitan fatty acid ester, propylene glycol fatty acid ester, fractionated lecithin, egg yolk lecithin, polysorbate 20 , Polysorbate 60, polysorbate 65, and polysorbate 80, which are generally commercially available.

[Method for producing gel food]
The method for producing a gel food according to the present invention includes a first filling step of filling a gelling solution, a second filling step of filling a solution obtained by blending the reversible thermal gelling agent after the step, and filling And a cooling step for cooling both of the solutions.
For example, when producing a gel-like food having a phase structure as shown in FIGS. 1 to 13, first, a gelling solution (hereinafter also referred to as “one solution”) that becomes the first phase 1, Prepared according to a general method for preparing a gel-like food, except that enzyme-treated tamarind seed gum is used as a solution for phase 2 (containing enzyme-treated tamarind seed gum, hereinafter also referred to as “part 2”). can do. The enzyme-treated tamarind seed gum may be dissolved at a low temperature or may be dissolved at a high temperature.
Next, one liquid is filled in a predetermined container in the first filling process, and then two liquids are filled in the second filling process. In the present invention, two liquids can be filled at any time after filling one liquid into a container. For example, two liquids may be filled immediately after filling one liquid and immediately cooled. Therefore, according to the present invention, not only can the production time be greatly shortened compared to the conventional method for producing a multi-phase gelled food product, but also the capital investment can be saved, so that the cost can be greatly reduced.

Also, the specific gravity difference between 1 and 2 liquids, 1 liquid filling temperature when filling 1 liquid, 2 liquid filling temperature when filling 2 liquids, and 2 liquid filling speed when filling 2 liquids are adjusted By doing so, an arbitrary multiphase structure can be obtained.
For example, the two liquids are distributed in the upper part as the specific gravity of the two liquids is smaller than that in the first liquid, and the two liquids are distributed in the lower part as the specific gravity of the two liquids is larger. Further, the lower the filling temperature of one liquid at the time of filling one liquid, the more the two liquids are distributed in the upper part, and the higher the filling temperature of the one liquid, the more the two liquids are distributed in the lower part. The lower the filling temperature of the two liquids when filling the two liquids, the two liquids are distributed in the upper part, and the higher the filling temperature of the two liquids when filling the two liquids, the lower the two liquids are distributed. The lower the filling speed of the two liquids when the two liquids are filled, the more the two liquids are distributed in the upper part, and the higher the filling speed of the two liquids, the more the two liquids are distributed in the lower part.

  In this invention, it is preferable that the temperature of 2 liquid at the time of filling of 2 liquid is 0 degreeC or more and 90 degrees C or less. If this temperature exceeds 90 ° C., the drops of the two liquids may drop again and become difficult to have an arbitrary shape. On the other hand, if the temperature is less than 0 ° C., the pattern may become unclear due to bleeding.

In the present invention, the relationship between the temperature at the time of filling 1 solution of specific gravity _{d 1} and the specific gravity _{d 2} of 2 _liquid, preferably d 2 -d ₁ is 0.2 or less than -0.004, -0 More preferably, it is 0.004 or more and 0.06 or less. If the value of d ₂ -d ₁ exceeds 0.2, the two liquids may slightly blur and the pattern may become unclear. On the other hand, if the value of d ₂ −d ₁ is less than −0.004, the two liquids may be blurred.

In this invention, it is preferable that the temperature of 1 liquid at the time of filling of 1 liquid is more than a gelling temperature. Below the gelation temperature, if two liquids are filled immediately after the filling of one liquid, the two liquids may bleed and become difficult to have an arbitrary shape.
In the present invention, the filling of the two liquids may be a single-hole nozzle, but it is more preferable to use a multi-hole nozzle. If a multi-hole nozzle is used, bleeding of the two liquids can be suppressed. Therefore, it is easy and preferable to make the two liquids have any shape.

  As described above, according to the present invention, since the boundary of each phase has a clear multi-phase structure, a gel-like food having a higher commercial value than conventional products in terms of color, flavor, and texture is obtained without impairing the appearance. Can be provided. Moreover, the gel food of the present invention can be produced by a simple method.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by this.
[Example 1]
<Pudding / longitudinal inclusion fruit sauce>
(Preparation of one solution)
Palm oil 5.0% by mass, skim milk powder 9.6% by mass, sugar 15.0% by mass, emulsifier 0.1% by mass, pectin 0.15% by mass, den powder 0.4% by mass, gelatin 0.15% by mass %, And some amounts of fragrances and coloring agents were mixed, dissolved in warm water and homogenized, sterilized at 125 ° C. for 2 seconds, and maintained at 50 ° C. to prepare one solution. The specific gravity of this one liquid was 1.061, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
10% by weight of fruit juice, 2.0% by weight of enzyme-treated tamarind seed gum dissolved in advance at a low temperature of 2 ° C. for 3 hours, and a slight amount of fragrance, colorant and water. Two liquids were prepared by adjusting the specific gravity at the filling temperature to 1.081. The two liquids were sterilized at 85 ° C. for 20 minutes, and kept in 5 different ways: −2 ° C., 0 ° C., 10 ° C., 90 ° C., and 95 ° C.

(1 and 2 liquid filling)
90 g of 1 liquid was filled in a container, and 10 g of 2 liquids were filled in 1.1 seconds using a porous nozzle.
After cooling the container after filling to 5 ° C., the state of the gel food was observed from above and the state of the cross-sectional view perpendicular to the upper surface of the food was visually observed (see FIG. 3). The product is usually eaten in a refrigerated state (for example, 0 ° C. or more and 20 ° C. or less), but in order to observe the state of each phase, the refrigeration temperature (5 ° C.) and the heating temperature (as in this example, The evaluation was performed at 60 ° C. when the enzyme-treated tamarind seed gum was dissolved at a low temperature and 40 ° C. when it was dissolved at a high temperature as in the examples described later.
The overall evaluation was determined according to the following criteria, and the results are shown in Table 1. The same standard was used in the examples described later.
○: A shape having an arbitrary plurality of phases, which is also visually attractive.
Δ: Slight blurring and slightly unclear pattern.
X: It does not become a shape which has arbitrary multiple phases.

〔Evaluation results〕
In the refrigerated product (5 ° C.), when the temperature of the two liquids at the time of filling the two liquids was −2 ° C., the two liquids slightly blotted and the pattern was slightly unclear. When the temperature of the two liquids was 95 ° C., the two liquids were put on the upper surface of the food by the re-dropping of the two liquids. When the temperature of the two liquids at the time of filling the two liquids was from 0 ° C. to 90 ° C., the two liquids were easily distributed clearly on the interface, and the range was particularly beautiful in appearance.
As with the refrigerated product (5 ° C), the warmed product (60 ° C) was slightly blurred and the pattern was slightly unclear when the temperature of the second solution was -2 ° C when filling with the second solution. It was. In addition, when the temperature of the two liquids was as high as 95 ° C., the two liquids were placed on the upper surface of the food by the dropwise addition of the two liquids. Therefore, if the temperature of the two liquids at the time of filling with the two liquids is from 0 ° C. to 90 ° C., the two liquids are distributed in the vertical direction with respect to the interface, giving an appearance beauty and fun, It turns out that it is more preferable because it can taste a different texture and flavor.

[Example 2]
<Drinking pudding / polka dot caramel sauce>
(Preparation of one solution)
Palm oil 5.0% by weight, skim milk powder 9.6% by weight, sugar 15.0% by weight, emulsifier 0.1% by weight, pectin 0.05% by weight, den powder 0.13% by weight, gelatin 0.05% by weight %, Gellan gum 0.04% by mass, trisodium citrate 0.01% by mass, calcium lactate 0.02% by mass, and a small amount of fragrance and colorant were mixed and dissolved in warm water, homogenized, and then at 125 ° C. Sterilized for 2 seconds and kept at 70 ° C. to make 1 solution. The specific gravity of one liquid was 1.071, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
Powdered caramel 0.4% by mass, enzyme-treated tamarin dondum gum 2.0% by mass, and a certain amount of flavor, colorant and water, and specific gravity difference (specific gravity d of one liquid d) _For the difference between the specific gravity d ₂ of ₁ and 2 liquids, d ₂ -d ₁ ), a total of 6 types: -0.005, -0.004, 0.036, 0.060, 0.20, and 0.21 And two solutions were prepared so as to satisfy each specific gravity difference. The two liquids were dissolved and sterilized at a high temperature of 125 ° C. for 2 seconds and maintained at 60 ° C.

(1 and 2 liquid filling)
Next, 90 g of 1 liquid was filled in the container, and 10 g of 2 liquids were intermittently filled in 1.5 seconds using a porous nozzle. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. Similarly, warmed products were also observed (see FIG. 12). The results are shown in Table 2.

〔Evaluation results〕
When the difference d ₂ -d ₁ between the specific gravity d ₁ of the first liquid and the specific gravity d _{2 of the} second liquid is −0.005 in the refrigerated product (5 ° C.), the two liquids are slightly blurred and the pattern is slightly unclear. there were. When the specific gravity difference was 0.21, the two liquids were slightly blurred and the pattern was slightly unclear. In the range where the specific gravity difference between the first liquid and the second liquid was between -0.004 and 0.20, the two liquids were neatly distributed in a polka dot shape. Furthermore, when this specific gravity difference was in the range of -0.004 to 0.06, the two liquids were distributed in the form of polka dots and were particularly beautiful in appearance.

  In the case of the warmed product (40 ° C.), similarly to the refrigerated product (5 ° C.), when the difference in specific gravity between the first and second liquids was −0.005, the two liquids were slightly blurred and the pattern was slightly unclear. When the specific gravity difference was 0.21, the two liquids were slightly blurred and the pattern was slightly unclear. When this specific gravity difference was in the range of -0.004 to 0.2, the two liquids were neatly distributed in a polka dot shape. Furthermore, when this specific gravity difference is in the range of -0.004 to 0.06, the two liquids are distributed in a polka dot shape as a whole, and the appearance is particularly beautiful.

[Example 3]
<Coffee jelly / Marble cream>
(Preparation of one solution)
1.5% by weight instant coffee, 0.3% by weight locust bean gum, 0.15% by weight carrageenan, 0.1% by weight pectin, 0.1% by weight gelatin, 0.02% by weight calcium lactate, and some amount One liquid was prepared by using a fragrance and water as a basic blend and adjusting the specific gravity at the filling temperature to 1.088 depending on the combination and blending amount of sugars. One liquid was homogenized, sterilized at 110 ° C. for 2 seconds, and maintained at 35 ° C. and 50 ° C. The gelation temperature of the obtained 1 liquid was 40 ° C.

(Preparation of two liquids)
Refined palm oil 30.0 mass% was heated to 80 degreeC. Separately, skim milk powder 1.0% by mass, mineral concentrated whey 1.0% by mass, enzyme-treated tamarind seed gum 2.0% by mass preliminarily dissolved at 3 ° C. for 3 hours, gelatin 0.30% by mass %, Guar gum 0.12% by weight, xanthan gum 0.06% by weight, sugars 8.0% by weight, polyglycerol fatty acid ester (HLB15) 0.20% by weight, glycerol fatty acid ester 0.30% by weight, trisodium citrate 0. 30% by mass, dibasic potassium phosphate 0.20% by mass, and fragrance 0.08% by mass were added and dissolved in water to prepare an aqueous phase, which was heated to 65 ° C. Then, while stirring the aqueous phase, the heated oil phase (the above-mentioned palm oil) is added to the aqueous phase, pre-emulsified and homogenized, sterilized at 120 ° C. for 2 seconds, and then homogenized again. Cooled rapidly to ° C. The specific gravity of the obtained two liquids was 1.098.

(1 and 2 liquid filling)
85 g of 1 liquid was filled in the container, and 15 g of 2 liquids were filled in 0.6 seconds using a porous nozzle. After cooling to 5 ° C., the contents were taken out of the container, divided in the direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. Similarly, a warmed product (60 ° C.) was also observed. See FIG. The results are shown in Table 3.

〔Evaluation results〕
In a refrigerated product (5 ° C), when the temperature of one liquid at the time of filling with one liquid is 35 ° C (lower than the gelation temperature of 40 ° C), the two liquids flow on the container wall and bleed. It was difficult. When the temperature of one liquid at the time of filling with one liquid was 50 ° C. (higher than the gelation temperature of 40 ° C.), the two liquids were distributed in a marble shape, and the appearance was also beautiful.
In the case of a warmed product (60 ° C.), as in the case of a refrigerated product, when the temperature of one liquid at the time of filling one liquid is lower than the gelation temperature, the two liquids flow on the wall of the container and bleed. It was hard to become. When the temperature of one liquid at the time of filling with one liquid was equal to or higher than the gelation temperature, the two liquids were distributed in a marbled manner, and the appearance was also beautiful.

[Example 4]
<Pudding / interface pattern inclusion fruit sauce>
(Preparation of one solution)
Palm oil 5.0% by weight, skim milk powder 9.6% by weight, sugar 15.0% by weight, emulsifier 0.1% by weight, pectin 0.15% by weight, den powder 0.4% by weight, gelatin 0.15% by weight %, Carrageenan 0.04% by weight, xanthan gum 0.05% by weight, locust bean gum 0.1% by weight, and some flavors and coloring agents were mixed and dissolved in warm water and homogenized.
Sterilized for 2 seconds and kept at 55 ° C. The specific gravity of the obtained 1 liquid was 1.059, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
10% fruit juice, 20% sugar, 2% enzyme-treated tamarind seed gum dissolved in advance at a low temperature of 2 ° C. for 3 hours, and a small amount of sour, flavoring and coloring ingredients dissolved in warm water And then dispersed and sterilized at 85 ° C. for 20 minutes and kept at 10 ° C. The specific gravity of the obtained two liquids was 1.084.

(1 and 2 liquid filling)
Fill the container with 85g of 1 liquid, and directly control the number of revolutions of the liquid feed pump itself, and pulsate the 2 liquids in 1.5 seconds using a 6-hole nozzle with a hole diameter of 3mm arranged circumferentially. 15 g was filled. One container was filled with 85 g of 1 liquid, and 15 g of 2 liquids were filled in 1.5 seconds using a single hole nozzle while pulsating by directly controlling the rotation speed of the liquid feed pump itself. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. Similarly, warmed products were also observed. See FIG. The results are shown in Table 4.

〔Evaluation results〕
With a refrigerated product (5 ° C), even a single hole nozzle can take any shape, but when using a 6 hole nozzle, when two liquids are filled, two large liquids are distributed at the interface. It looked beautiful.
A heated product (60 ° C.) can take an arbitrary shape with a single-hole nozzle as well as a refrigerated product, but when a 6-hole nozzle is used, 2 liquids are larger at the interface when 2 liquids are filled. Two circles were distributed and looked beautiful.

[Example 5]
<Purin / Longitudinal inclusion caramel sauce>
(Preparation of one solution)
Palm oil 5.0% by mass, skim milk powder 9.6% by mass, sugar 15.0% by mass, emulsifier 0.1% by mass, pectin 0.15% by mass, den powder 0.4% by mass, gelatin 0.15% by mass %, And some amounts of fragrance and coloring were mixed, dissolved in warm water and homogenized, then sterilized at 120 ° C. for 2 seconds and kept at 50 ° C. The specific gravity of the obtained 1 liquid was 1.059, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
Powdered caramel 0.4% by mass, sugar 31.5% by mass, stabilizer in a predetermined amount, and some amount of flavoring were blended and dissolved and dispersed in warm water, then sterilized at 85 ° C. for 15 minutes and kept at 10 ° C. . The specific gravity of the obtained two liquids was 1.084. Two types of stabilizers were used, two of which were 2.0% by weight of enzyme-treated tamarind seed gum and 1.1% by weight of locust bean gum and 0.05% by weight of carrageenan.

(1 and 2 liquid filling)
85 g of 1 liquid was filled in a container, and 15 g of 2 liquids were filled in 0.8 seconds using a 6-hole porous nozzle with a hole diameter of 3 mm arranged circumferentially. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. Similarly, warmed products were also observed (see FIG. 3). The results are shown in Table 5.

〔Evaluation results〕
When the enzyme-treated tamarind seed gum was not included in the two liquids, the two liquids were very bleed when refrigerated (5 ° C.) and mixed with the first liquid when heated (60 ° C.).
On the other hand, in the product of the present invention containing the enzyme-treated tamarind gum in the two liquids, the sol was included as a discontinuous phase in the gel at 5 ° C, and the shape was maintained when this was heated to 60 ° C. The phase change occurred, the gel was included as a discontinuous phase in the sol, and the two liquids were distributed in a direction perpendicular to the interface, which was also beautiful. In addition, the pudding and fruit sauce can be eaten simultaneously from the beginning to the end when eating.

[Example 6]
<Jelly / bottom-patterned fruit sauce>
(Preparation of one solution)
1 liquid is sugar 18.0 mass%, transparent apple fruit juice 6.0 mass%, xanthan gum 0.08 mass%, gellan gum 0.07 mass%, locust bean gum 0.02 mass%, trisodium citrate 0.04 A mass%, calcium lactate 0.04 mass%, and some sour and flavoring ingredients were blended, dissolved in warm water and homogenized, then held at 110 ° C. for 2 seconds to sterilize, and maintained at 65 ° C. The specific gravity of the obtained one liquid was 1.061, the gelation temperature was 55 ° C., and the pH was 3.9.

(Preparation of two liquids)
10% by weight fruit juice, 20% by weight sugar, 1.0% by weight enzyme-treated tamarind seed gum with 35% by weight and 45% by weight side-chain galactose pre-dissolved at a low temperature of 1 ° C. over 3 hours, and acidulant A small amount of fragrance and colorant were mixed, dissolved and dispersed in warm water, sterilized at 85 ° C. for 20 minutes, and kept at 25 ° C. The specific gravity of the obtained two liquids was 1.091.

(1 and 2 liquid filling)
90 g of 1 liquid was filled in a container, and 10 g of 2 liquids were filled in 0.6 seconds using a porous nozzle. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. Similarly, warmed products were also observed (see FIG. 13). The results are shown in Table 6.

〔Evaluation results〕
In the two liquids using the enzyme-treated tamarind seed gum with side chain galactose removal rates of 35% and 45%, the sol-gel was reversed between the low temperature product (5 ° C.) and the warm product (60 ° C.). In addition, the two liquids were not smeared and 6 circles were distributed on the bottom, which was also beautiful.

1 ... 1st phase (1 liquid)
2 ... 2nd phase (2 liquids)

Claims (12)

A gel-like food having a multi-phase structure,
Gelled food product, characterized in that by blending a reversible thermal gelation agent to the multi-phase structure sac Chi one phase. In the gel food according to claim 1,
The gel food characterized in that the reversible thermal gelling agent is an enzyme-treated tamarind seed gum. In the gel food according to claim 1 or 2,
A gel food, wherein the phase formed by blending the reversible thermal gelling agent changes from sol to gel as the gel food is changed from low temperature to high temperature. In the gel food according to claim 3,
As the gel food further increases in temperature, the phase formed by blending the reversible thermal gelling agent changes from gel to sol. In the gel food according to claim 3 or 4,
When the reversible thermal gelling agent is blended and dissolved in a low temperature zone,
As the gel food is changed from low temperature to high temperature, the phase formed by blending the reversible thermal gelling agent at a temperature of 20 ° C. or higher and 70 ° C. or lower changes from sol to gel, and
As the gel food further increases in temperature, the phase formed by blending the reversible thermal gelling agent at a temperature of 75 ° C. or higher and 95 ° C. or lower changes from gel to sol. In the gel food according to claim 3 or 4,
When the reversible thermal gelling agent is blended and dissolved in a high temperature zone,
As the gel food is changed from low temperature to high temperature, the phase formed by blending the reversible thermal gelling agent at a temperature of 15 ° C. or higher and 45 ° C. or lower changes from sol to gel, and
As the gel food further increases in temperature, a phase formed by blending the reversible thermal gelling agent at a temperature of 50 ° C. or higher and 95 ° C. or lower changes from gel to sol. A method for producing a gel food having a multiphase structure,
A first filling step of filling the gelling solution;
A second filling step of filling a solution comprising a reversible thermal gelling agent after the step;
And a cooling step for cooling both of the filled solutions. A method for producing a gel-like food, comprising: In the manufacturing method of the gel food of Claim 7,
The temperature of the solution formed by blending the reversible thermal gelling agent in the second filling step is 0 ° C or higher and 90 ° C or lower. In the manufacturing method of the gel food of Claim 7,
The reversible thermal gelling agent in the second filling step is dissolved in a low temperature zone. In the manufacturing method of the gel food of Claim 7,
The reversible thermal gelling agent in the second filling step is dissolved in a high temperature zone. In the manufacturing method of the gel-like food of Claim 9,
The reversible thermal gelling agent in the second filling step is dissolved at 5 ° C. or less. In the manufacturing method of the gel food of Claim 10,
The reversible thermal gelling agent in the second filling step is dissolved at 120 ° C. or higher.

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