JP5855871B2 - Method for suppressing scent migration in multi-layer dessert - Google Patents

Description

  The present invention relates to a method for suppressing the transfer of fragrance of emulsified fragrance in a multilayer dessert. Specifically, in multi-layer desserts in which at least one layer is a gel layer portion, a multi-layer dessert is provided that suppresses the scent transfer from the gel layer portion to the other layer portion, and as a result, can enjoy multiple scents and taste contrasts. On how to do.

A multilayer dessert having two or more layers such as a gel layer part and a gel layer part and a gel layer part and a source layer part is a dessert that can enjoy a plurality of flavors and appearances and is popular.
A number of technologies related to multi-layer desserts have been developed. For example, in an invention relating to a two-layer jelly comprising a gel containing an anthocyanin dye and a gel not containing an anthocyanin dye, the pH of both gels is set to be substantially the same, and a color gradation is set. A technology for forming a structure (Patent Document 1), a technology for preventing color transfer between laminated foods by providing a whipped cream layer and a colored jelly layer with a layer of 1 mm or more made of colorless jelly as an intermediate layer, and the like are known. (Patent Document 2).

  The conventional technology related to the multilayer dessert is a technology for clarifying the boundary between the lower layer portion and the upper layer portion and a technology for suppressing color flow between the layers. By using this conventional technology, a multilayer dessert having a good appearance can be provided. However, the multilayer dessert prepared using the conventional technique has a problem that the aroma component is transferred from the gel layer part to the other layer part while having a good appearance. When the aroma in the food shifts, the taste that is felt when the food is eaten changes. As a result, the taste of each layer in the multi-layer dessert is blurred, and the contrast of a plurality of tastes cannot be enjoyed. In particular, fragrance transfer is likely to occur during product distribution and storage, and immediately after preparation, even if the product is distributed and eaten in each home, even if it is a multi-layer dessert that can feel a clear difference in taste between the upper and lower layers Had the problem of blurring the taste.

  In an example of Patent Document 3, vertical three-color pudding containing fermented cellulose is disclosed. However, the invention according to Patent Document 3 is an invention that pays attention to prevention of “roughness” that occurs when chilled dessert containing a milk raw material is sterilized by heating at 100 ° C. or higher. Usually, the fragrance | flavor used for a chilled dessert is a water-soluble fragrance | flavor, and patent document 3 does not use the technique which suppresses the fragrance transfer from a gel layer part to another layer part by using an emulsified fragrance | flavor and fermented cellulose together. There is no place to teach.

JP 2009-240262 A Japanese Patent No. 3920032 Japanese Patent No. 3885182

  In view of the above-described prior art, an object of the present invention is to provide a method for suppressing the transition of the fragrance of emulsified fragrance in a multilayer dessert in which at least one kind is a gel layer portion.

  As a result of earnest research to solve the problems as described above, the present inventors have made at least one or more of the gel layer portions present in the multilayer dessert into a gel layer portion containing an emulsified flavor and fermented cellulose, The present inventors have found that a multi-layer dessert in which the fragrance transfer of emulsified fragrance from the gel layer part to the other layer part can be provided can be provided.

The present invention relates to a method for inhibiting the transition of the fragrance of emulsified fragrance in a multilayer dessert and the multilayer dessert having the following aspects;
Item 1. The multilayer dessert which has at least 1 type of gel layer part WHEREIN: An emulsification fragrance | flavor and fermented cellulose are added to the said gel layer part, The transfer control method of the fragrance | flavor of the emulsification fragrance | flavor from a gel layer part to another layer part is characterized by the above-mentioned.
Item 2. The method for inhibiting fragrance migration of emulsified fragrance according to claim 1, wherein the multi-layer dessert has at least two or more types of gel layer portions.
Item 3. A multilayer dessert having a gel layer portion containing an emulsified flavor and fermented cellulose.

  The transition of the aromatic component of the emulsified fragrance from the gel layer portion to the other layer portion, which occurs in the multilayer dessert containing at least one or more gel layer portions, can be suppressed. In particular, it is possible to provide a multi-layered dessert that can suppress scent transfer between layers during distribution and storage of the product and enjoy a different taste contrast between layers.

The multilayer dessert that is the subject of the present invention is characterized by having at least one or more gel layer portions. Specific examples include gel layer parts such as jelly, pudding, mousse, bavarois, yogurt, yokan, jam, and rare cheesecake.
In the present invention, at least one or more layers in the multilayer dessert may be a gel layer part, and a multilayer dessert having two or more kinds of gel layer parts (gel layer part x gel layer part), a gel layer part and milk, It can be applied to multi-layer desserts that combine ingredients such as liquids such as sauces and creams, sols, and pastes.

  In particular, in multilayer desserts having two or more types of gel layer portions, the texture is similar between the layers (gel layer portion and gel layer portion), so the influence of the taste contrast derived from the aroma has a great influence on the commercial value. In the present invention, even in such a multi-layer dessert, the scent transfer to other layers that occurs during distribution or storage can be remarkably suppressed, so that it is possible to provide a product that can enjoy the taste contrast between layers without blurring the taste between layers. Have advantages.

  The present invention is characterized in that an emulsified flavor and fermented cellulose are added to at least one of the gel layer portions present in such a multilayer dessert. For example, when one kind of gel layer part is present in the multilayer dessert, an emulsified flavor and fermented cellulose are added to the gel layer part, and when two or more kinds of gel layer parts are present, at least 1 An emulsified fragrance and fermented cellulose are added to the gel layer portion of the seeds or more.

  The fermented cellulose used in the present invention is a cellulose produced by a cellulose-producing bacterium, and is a very fine fibrous cellulose produced from bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, and the like.

  In the present invention, a fermented cellulose composite in which the fermented cellulose is preferably combined with a polymer substance can be used as the fermented cellulose. The polymer substance used for the complex is not particularly limited as long as it is a polymer substance that can be used in foods. For example, xanthan gum, galactomannan, carboxymethylcellulose (CMC) and salts thereof, tamarind seed gum, pectin, arabic Examples include gum, tragacanth gum, karaya gum, gati gum, carrageenan, agar, alginic acid and its salts, gellan gum, curdlan, pullulan, soybean polysaccharide, psyllium seed gum, glucomannan, chitin, chitosan and the like.

  Preferably, xanthan gum, galactomannan, and carboxymethyl cellulose (CMC) or a salt thereof are used. The galactomannan is preferably guar gum, and the salt of CMC is a sodium salt. In the present invention, in particular, guar gum and fermented cellulose complexed with CMC or a salt thereof, xanthan gum and CMC or a salt thereof are used. Complexed fermented cellulose can be suitably used. A technique for complexing fermented cellulose with a polymer substance is disclosed, for example, in JP-A-9-121787, and a method of adding a polymer substance to a medium used for microbial culture or a gel of fermented cellulose as a polymer Compounding is possible by a method of immersing in a solution of a substance.

  Fermented cellulose complexed with such a polymer substance is commercially available. For example, “San Artist [registered trademark] PG (Guar gum and CMC sodium salt and fermented cellulose are manufactured by San-Ei Gen FFI Co., Ltd. And "Sun Artist [registered trademark] PX (complex preparation of xanthan gum and CMC sodium salt and fermented cellulose)".

  The addition amount of the fermented cellulose in the gel layer part is 0.02 to 0.4% by mass, preferably 0.04 to 0.16% by mass, and more preferably 0.06 to 0.12% by mass. When the added amount of fermented cellulose in the gel layer part is less than 0.02% by mass, it is not possible to suppress scent transfer that occurs during distribution and storage of the multilayer dessert. On the other hand, when the added amount of fermented cellulose exceeds 0.4% by mass, filling becomes difficult due to high viscosity.

In the present invention, an emulsified flavor is used in combination with fermented cellulose.
The emulsified fragrance is a fragrance of an oil-in-water (O / W) emulsion in which refined essential oil or blended fragrance is dissolved in vegetable oil and emulsified with a protective colloid material (gum such as gum arabic or gati gum) or emulsifier. is there.
Gelled foods such as jelly, pudding, mousse and the like normally have water-soluble flavors in gelled foods because they have a high water content and have better flavor release than emulsified flavors. The present invention is an invention that has been found to be able to suppress the fragrance transfer from the gel layer part to the other layer part by using the emulsified fragrance and fermented cellulose in particular, and is a water-soluble fragrance as a fragrance component. When oil-soluble fragrances are used, scent transfer between layers cannot be suppressed.

The multilayer dessert of the present invention can be manufactured according to various methods for manufacturing a layered dessert except that at least one of the gel layer portions present in the multilayer dessert is a gel layer portion containing an emulsified flavor and fermented cellulose.
As specific examples, the following (1) to (3) exemplify a production method in the case where a gel layer containing fermented cellulose and emulsified fragrance is used as a lower layer.
(1) A container is filled with a solution containing water, gelling agent, fermented cellulose, emulsified fragrance, and other necessary materials, and gelled to prepare a lower layer part. Next, a method of preparing an upper layer part to make a multilayer dessert.
(2) A method of filling a container with a lower layer solution containing water, gelling agent, fermented cellulose, emulsified fragrance, and other necessary materials, and then filling the upper layer part having a specific gravity smaller than that of the lower layer solution to obtain a multilayer dessert.
(3) After filling the container with the upper layer portion having a specific gravity smaller than that of the lower layer solution, the container is filled with the lower layer solution containing water, gelling agent, fermented cellulose, emulsified fragrance, and other necessary materials, and the difference in specific gravity is determined. A method of separating into multiple layers using a multi-layer dessert.

  The multilayer dessert of the present invention thus obtained has a high commercial value because the fragrance transfer to the other layer occurring during the distribution and storage of the product is remarkably suppressed. Specifically, fragrance transfer to other layers can be suppressed over a long period of time such as 2 to 4 months.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Examples Preparation of multi- layer dessert Based on the formulation in Table 1, a double-layer dessert was prepared.
(Upper layer: Soda jelly)
Sugar, gelling agent, trisodium citrate and calcium lactate were added to water and fructose-glucose liquid sugar, and dissolved by stirring at 80 ° C. for 10 minutes. Next, fruit juice, citric acid (anhydrous) and a dye were added to reach 93 ° C., and then a water-soluble fragrance was added. The total amount was corrected to 100 parts by mass with water, and the temperature of the mix was adjusted to 60 ° C.
(Lower layer: Apple jelly)
Sugar, a gelling agent, trisodium citrate and calcium lactate were added to water, a 2.5% fermented cellulose solution previously homogenized (15 MPa), and fructose-glucose liquid sugar, and stirred and dissolved at 80 ° C. for 10 minutes. Next, fruit juice, citric acid (anhydrous) and a pigment were added to reach 93 ° C., and then an emulsified flavor was added. The total amount was corrected to 100 parts by mass with water, and the temperature of the mix was adjusted to 60 ° C.

After filling the dessert container with 60 parts by mass of the prepared soda jelly mix, 40 parts by mass of the apple jelly mix was added and cooled at 8 ° C. for 2 hours to prepare a multilayer dessert.
The obtained multilayer dessert was eaten 3 days after preparation, and the scent transfer between layers was evaluated.

Gel up * WM-100 (F): Mixed preparation of carrageenan, gellan gum, locust bean gum and xanthan gum Gel up * J-3551 (F): Mixed preparation of carrageenan, glucomannan and locust bean gum.
Bistop * D-2029: Guar gum-containing preparation Sun artist * PG: A mixed preparation of CMC sodium and Guar gum containing 20% by mass of fermented cellulose. The fermented cellulose content in the upper part of Table 1 is 0.1% by mass.

In the multilayer dessert of Example 1 (jelly-on-jelly) containing fermented cellulose and emulsified flavor in the lower gel layer, the scent transfer from the lower layer to the upper layer is remarkably suppressed, and the cider taste of the upper layer and the apple taste of the lower layer Was a multi-layered dessert that could be clearly distinguished and enjoyed with a contrast of taste.
On the other hand, in the multilayer dessert of Comparative Example 1 that does not use fermented cellulose, the lower layer apple aroma was transferred to the upper soda jelly, resulting in a multilayered dessert with a similar taste, and the taste was blurred. Comparative Example 2 is a multilayer dessert obtained by adding the amount of guar gum to the multilayer dessert of Comparative Example 1 and adjusting the lower layer part and the mix of Example 1 to the same viscosity. This multi-layer dessert had a good appearance with the lower layer and upper layer clearly separated, but the lower layer apple scent was transferred to the upper layer, and the lower layer and upper layer were similar as in Comparative Example 1. It has become a taste.

Claims (3)

A multilayer dessert having at least one gel layer portion, was added emulsified flavor and fermentation of cellulose to the gel layer portion, characterized in that without the addition of fermented cellulose to the adjacent layer, containing the emulsified flavor and fermentation cellulose A method for suppressing the fragrance of emulsified fragrance from the gel layer portion to the adjacent layer.   The method for inhibiting fragrance migration of emulsified fragrance according to claim 1, wherein the multi-layer dessert has at least two or more types of gel layer portions. The multilayer dessert which has a gel layer part containing an emulsified fragrance | flavor and fermented cellulose, Comprising: The layer adjacent to the said gel layer part does not contain fermented cellulose .