JP5921816B2 - 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. In addition, among such gel foods, there are foods containing foam. For example, a method for producing a dessert topped with a cream on a jelly by bringing a cooled gelled product or a cooled gelling solution into contact with a foam is disclosed (see Patent Document 1). Moreover, the foodstuff which put the whipping product containing the gelatinizer which has cation reactivity, gums, and a low-temperature gelling gelling agent on the lower-layer dessert containing a cation is also disclosed (patent document 2). reference). Furthermore, a food in which a layer made of a foamy food containing a water-soluble carrageenan and a foamable material and a layer made of a food containing native gellan gum are laminated is also disclosed (see Patent Document 3). Gel-like foods containing foams such as these are interesting in appearance and are characterized by having a unique texture.

JP-A 64-27439 JP 11-2221030 A JP 2004-236542 A

  However, since the above-mentioned gel food is not always stable, there may be a problem in the distribution stage or the stage where the user eats. For example, if the foam collapses or blurring occurs at the boundary between the foam and the gelled product, the commercial value is significantly impaired.

  An object of the present invention is to provide a gel-like food containing a foam and in which the foam is stable, and a simple production method thereof.

In order to solve the above problems, the present invention provides the following gel food and a method for producing the same.
(1) A gel food having a multi-phase structure, wherein one phase of the multi-phase structure is a foam, and a reversible thermal gelling agent is blended only in the foam. Gel-like food characterized by
(2) The gel food as set forth in (1), wherein the reversible thermal gelling agent is enzyme-treated tamarind seed gum.
(3) The gel food according to (1) or (2) above, wherein the reversible thermal gelling agent is blended in an amount of 0.1% by mass to 4% by mass on a foam basis. Gel food.
(4) A method for producing a gel food having a multi-phase structure, the first filling step of filling a container with a gelling solution containing a gelling agent excluding the reversible thermal gelling agent ; A gel comprising: a second filling step of filling a container with a foamed product containing a thermal gelling agent; and a cooling step of cooling the filled gelling solution and the foamed product. A method for producing a food product.
(5) The method for producing a gelled food according to (4), wherein the temperature of the gelling solution in the second filling step is 90 ° C. or less.

  According to the gel-like food of the present invention containing a foam, the foam is composed of a reversible thermal gelling agent, so that the foam structure is stable. Moreover, the gel food of the present invention can be easily produced.

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

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 a foam and is a phase formed by blending a reversible thermal gelling agent.
Such a gel food may have a structure in which a foam structure (foam) is dispersed in a lump in a matrix phase composed of a gelled product, or a structure in which a matrix phase and a foam are laminated in layers. . For example, as shown in the schematic cross-sectional views of FIGS. Specifically, the foam F is completely or partially encapsulated inside the matrix made of the gelled product G (for example, FIGS. 1 and 2), and the foam F is placed on the gelled product G. Laminated layers (for example, FIG. 3), conversely, foams F are stacked under the gelled product G (for example, FIG. 4), gelated products G and foamed products F are alternately stacked. (For example, FIG. 5 and FIG. 6).

Specific examples of the above-mentioned foam include whipped cream, frozen whipped cream, mousse, bavaroa, whipped yogurt, ice cream, meringue, marshmallow, whipped cheese and the like.
Specific examples of the gelled product include pudding, jelly, mousse, bavaria, yogurt, acidic pudding, drinking pudding, drinking jelly, and drink yogurt.

In addition, caramel sauce, fruit sauce, coffee sauce, chocolate sauce, cocoa sauce, cream, condensed milk, jam, syrup, coffee, tea, milk, green tea, matcha tea, oolong tea, cocoa drink, fruit juice Liquid foods such as milk with fruit juice, carbonated drinks, fruits, potatoes, herbs, vegetables, cheese, strawberries, chocolate, and other solids may be included.
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 preferable because of the stability of the foam structure.
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.

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 the amount is less than 30% by mass or exceeds 65% by mass, the foam may have poor stability.
The removal rate of side chain galactose can be calculated by measuring the amount of free galactose by HPLC (high performance liquid chromatography).

  The blending amount when 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 0.5% by mass or more and 3% by mass or less, based on the foam. In addition, it is preferable to mix | blend an enzyme treatment tamarind seed gum in the range of the said description in a foam. 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, when the blending amount is less than 0.1% by mass, the effect of gelation is not sufficiently exhibited, and the stability of the foam may not be sufficient.

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 foam formed by blending a reversible thermal gelling agent after the step, And a cooling step for cooling both the charged components.
For example, when producing a gel food having the phase structure as shown in FIGS. 1 to 6, first, a gelling solution (hereinafter also referred to as “one solution”) for making the gelled product G. A general solution for preparing a gel-like food except that the enzyme-treated tamarind seed gum is used as a foam F solution (containing enzyme-treated tamarind seed gum; hereinafter also referred to as “two liquids”). Prepare according to method. In addition, the two liquids are further made into a foam F by carrying out a foaming process using a general aeration apparatus such as a mixer, a whipper, a whipping machine, or a continuous foaming machine. The temperature when foaming the two liquids may be low or high.

Next, one liquid is filled in a predetermined container in the first filling step, and then a foam is filled in the second filling step. In the present invention, the foam can be filled after filling one liquid into the container. For example, immediately after filling one liquid, the foam may be filled and cooled immediately. Therefore, according to the present invention, not only can the production time be greatly shortened compared to the conventional method for producing a gel-like food containing foamy products, but also capital investment can be saved, resulting in a significant cost reduction. It becomes possible.
In addition, before the first filling step is completely completed, for example, the second filling can be performed simultaneously from the middle of the first filling step, or the second filling is performed during the first filling step, and the first filling is subsequently performed. You can also.

Also, specific gravity difference between 1 liquid and foam, overrun of foam, 1 filling temperature of 1 liquid during filling, foam filling temperature when filling with foam, and foam An arbitrary multi-phase structure can be obtained by adjusting the filling speed, the filling amount, and the like of the foam during filling. In addition, a filling speed can also be adjusted with the height at the time of filling a foam with a container. For example, it is possible to fill the lower part of the gel-like food by increasing the filling speed and to fill the upper part of the gel-like food by slowing down. In addition, when the specific gravity of the foam is smaller than that of one liquid, the foam is on the top of the gel food. When the specific gravity of the foam is larger than that of the first liquid, the foam is a gel. Even if the specific gravity of the foam is small, it can be filled in the lower part of the gel food by adjusting the hardness and filling speed of the foam. In addition, when the foam overrun is large, the foam can be distributed on the top of the gel food, and when the foam is small, the foam can be distributed on the bottom of the gel food. By adjusting the hardness and filling speed, even when the foam overrun is large, the gel food can be filled in the lower part. As described above, an arbitrary multi-phase structure can be obtained by appropriately combining the above conditions and the like.
The temperature of one liquid at the time of filling one liquid is preferably equal to or higher than the gelling temperature. Below the gelation temperature, if the foam is filled immediately after the filling of one liquid, the foam may bleed into the gelled product and it may be difficult to form an arbitrary shape.

  The temperature of one liquid in the second filling step is preferably 90 ° C. or less, and more preferably 80 ° C. or less. When the temperature of 1 liquid at this time exceeds 90 degreeC, there exists a possibility that stability (shape retention) of a foam may deteriorate a little. In particular, such a tendency is observed when the amount of the enzyme-treated tamarind seed gum is too large or too small relative to the foam. Therefore, also from this viewpoint, the compounding amount of the enzyme-treated tamarind seed gum is preferably in the above-described range.

  As described above, according to the present invention, it is possible to provide a gel-like food containing a stable foam, so that the appearance is not impaired and the color, flavor, and texture of the gel are higher than those of conventional products. Can provide food. Moreover, according to this invention, since the interface of a foam and a gelled material is stable, there is little possibility that a foam will peel from a gelled material during transport. Furthermore, the gel food of the present invention can be produced by a simple method.

[Example 1]
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by this. Specifically, a multi-phase gel food consisting of pudding (gelled product G) and whipped cream (foamed product F) as shown in FIG. 6 is manufactured, and the stability (shape retention) of whipped cream is achieved. evaluated.

[Preparation of one solution]
Refined coconut oil 5.0% by mass, skim milk powder 5.0% by mass, sugar mixed isomerized sugar 12.0% by mass, powdered starch syrup 6.0% by mass, glycerin fatty acid monoester 0.1% by mass, pectin 0.15% % By weight, 0.4% by weight of den powder, 0.15% by weight of gelatin, and some fragrances and colorants were mixed and dissolved in warm water, and homogenized at a homogeneous pressure of 10 MPa · s using a homogenizer. Then, it sterilized at 125 degreeC for 2 second, and hold | maintained at six types of temperature (95 degreeC, 90 degreeC, 80 degreeC, 70 degreeC, 60 degreeC, 50 degreeC), respectively. Moreover, the gelation temperature of 1 liquid obtained was 50 degreeC.

[Preparation of two solutions]
20.0% by mass of refined palm kernel oil and 5.0% by mass of extremely hardened oil are mixed to prepare a mixed fat, and 0.2% by mass of lecithin (crude soybean lecithin), 0.06% by mass of glycerin fatty acid monoester. %, 0.01 mass% of condensed ricinoleic acid hexaglycerin was added and stirred and dissolved at 80 ° C. for 5 minutes to prepare an oil phase. Next, non-fat dry milk 6.0% by mass, super white sugar 8.0% by mass, powdered starch syrup 8.0% by mass, monostearate hexaglycerin 0.2% by mass, monostearate tetraglycerin 0. 1% by weight, casein sodium 1.0% by weight, crystalline cellulose preparation 0.7% by weight, sodium hexametaphosphate 0.1% by weight, xanthan gum 0.08% by weight, and pre-dissolved enzyme-treated tamarind seed gum for each predetermined amount (5.0 mass%, 4.0 mass%, 3.0 mass%, 2.0 mass%, 0.5 mass%, 0.4 mass%, 0.1 mass%, 0.09 mass%, 0 % (No formulation)) was added and stirred and dissolved at 80 ° C. for 10 minutes to prepare an aqueous phase. The oil phase is added to the aqueous phase little by little, pre-emulsified by high-speed shearing using a homomixer, and immediately homogenized using a homogenizer at a homogeneous pressure of 18 MPa · s to obtain an oil-in-water emulsified fat composition. Obtained. The obtained oil-in-water emulsified oil / fat composition was rapidly cooled to 5 ° C., then filled into a polypouch bag, and stored in a refrigerator at 5 ° C.

[Two-component foaming]
The above-mentioned oil-in-water emulsified oil / fat composition stored at 5 ° C. for 1 day was whipped with a hand mixer to prepare a foam. The overrun of this foam was 85%. The overrun was measured by a conventional method.

[Manufacture and evaluation of gel-like multiphase foods (pudding / whipped cream)]
After filling the container with 85 g of the above-mentioned 1 liquid, while rotating the container filled with 1 liquid, the 15 g of the foam is in contact with 1 liquid from the height of 1 cm from the surface of the 1 liquid with the mouthpiece bag. Filled. After cooling, the gel food was viewed from above and the state of a cross-sectional view perpendicular to the upper surface of the food was visually observed (see FIG. 6). The stability (shape retention) of the foam was evaluated according to the following criteria. Here, good shape retention means that the state of the foam does not collapse and the interface with the gelled product (pudding) is clear. The same standard was used in the examples described later. The results are shown in Table 1.
◎: Good shape retention property of foam ○: Slightly good shape retention property of foam △: Normal shape retention property of foam ×: Poor shape retention property of foam

〔Evaluation results〕
From Table 1, the gel-like food of the present invention obtained by blending the enzyme-treated tamarind seed gum with a foam has a high foam shape retention (stability) regardless of the temperature of one liquid. It can be seen that the blending amount of the enzyme-treated tamarind seed gum is more preferably in the range of 0.1% by mass to 4% by mass and more preferably in the range of 0.5% by mass to 3% by mass based on the foam. In addition, the foam is not only on the gelled product, but also partially encapsulated, it is not only beautiful in appearance, but also the foam of the uppermost layer slides down from the gelled product of the next layer during transportation There was no problem of peeling. Furthermore, when eating, not only the first but also 2/3 from the top, the pudding and whipped cream could be eaten at the same time.
On the other hand, when the enzyme-treated tamarind seed gum is not blended in the foam, the foam is dissolved and does not hold the foam, water separation is also observed, and the foam is agglomerated in the gelled product. I did not take the shape that is placed in.

[Example 2]
A multi-phase gel food consisting of pudding (gelled product G) and whipped cream (foamed product F) as shown in FIGS. 3 to 6 was produced, and the stability (shape retention) of the whipped cream was evaluated.

[Preparation of one solution]
Refined coconut oil 5.0% by mass, skim milk powder 9.6% by mass, sugar mixed isomerized sugar 15.0% by mass, glycerin fatty acid monoester 0.1% by mass, pectin 0.15% by mass, den powder 0.4 % By weight, 0.15% by weight of gelatin, 0.04% by weight of carrageenan, 0.05% by weight of xanthan gum, 0.1% by weight of locust bean gum, and a small amount of fragrance and coloring agent, dissolved in warm water, homogeneous After homogenizing at a homogeneous pressure of 10 MPa · s using a machine, the mixture was sterilized at 125 ° C. for 2 seconds and maintained at 55 ° C. Moreover, the gelation temperature of 1 liquid obtained was 50 degreeC.

[Preparation of two solutions]
Enzyme-treated tamarind seed gum previously dissolved in fresh cream with a fat percentage of 40% by mass separated from raw bovine milk was added to adjust the enzyme-treated tamarind seed gum content to 2.0% by mass. This fresh cream is heated to 65 ° C. and homogenized at 2 MPa · s, then sterilized by heating at 120 ° C. for 3 seconds, and then homogenized again at 2 MPa · s to obtain an oil-in-water emulsified fat composition. It was. The obtained oil-in-water emulsified oil / fat composition was rapidly cooled to 10 ° C. or lower, filled in a polypouch bag, and stored in a refrigerator at 5 ° C.

[Two-component foaming]
The above-mentioned oil-in-water emulsified oil / fat composition stored at 5 ° C. for 1 day was whipped to a predetermined overrun (70%, 100%, 180%) with a continuous whipping machine to prepare a foam. .

[Manufacture and evaluation of gel-like multiphase foods (pudding / whipped cream)]
After filling the container with 85 g of the above-mentioned 1 liquid, 15 g of the above-mentioned foam was filled with a cap squeeze from a height of 1 cm from the surface of 1 liquid while rotating the container filled with 1 liquid. After cooling, the state of the cross-sectional view when the gelled food was viewed from above and divided in the direction perpendicular to the upper surface of the food was visually observed (see FIGS. 3 to 6). The results are shown in Table 2.

〔Evaluation results〕
From Table 2, in the gel-like food of the present invention obtained by blending the enzyme-treated tamarind seed gum into the foam, the foam-shaped structure retains (stability) regardless of the overrun of the foam. high. Moreover, the distribution state of the foam can be arbitrarily adjusted by adjusting the overrun.

[Example 3]
A multi-phase gel food consisting of pudding (gelled product G) and whipped cream (foam F) as shown in FIG. 2 was produced, and the stability (shape retention) of the whipped cream was evaluated.

[Preparation of one solution]
Granulated sugar 18.0% by weight, transparent apple fruit juice 6.0% by weight, xanthan gum 0.08% by weight, gellan gum 0.07% by weight, locust bean gum 0.02% by weight, trisodium citrate 0.04% by weight, 0.04% by mass of calcium lactate and some sour and flavoring ingredients are mixed and dissolved in warm water, homogenized using a homogenizer at a homogeneous pressure of 1 MPa · s, and then sterilized by holding at 110 ° C. for 2 seconds. And kept at 65 ° C. Moreover, the gelation temperature of 1 liquid obtained was 50 degreeC, and pH was 3.9.

[Preparation of two solutions]
Diglycerin monooleate 0.05% by mass, citric acid monoglyceride 0.1% by mass, lecithin 0.2% by mass, glycerin monostearate 0.1% by mass to 30% by mass of refined palm kernel oil An oil phase was prepared by dissolving. Next, 0.05% by mass of lysolecithin, 6.0% by mass of skim milk powder, 6.0% by mass of powdered starch syrup, 6.0% by mass of sucrose on purification, 0.1% by mass of phosphate, 0. 4% by mass and 2.0% by mass of the enzyme-treated tamarind seed gum dissolved in advance were added and mixed in warm water, and this was heated to 60 ° C. to prepare an aqueous phase. While adding the oil phase heated to 70 ° C. to this aqueous phase, the mixture was stirred with a homomixer for 10 minutes. After stirring, the mixture was homogenized with a homogenizer at 12 MPa · s to obtain an oil-in-water emulsified oil / fat composition. The obtained oil-in-water emulsified oil / fat composition was rapidly cooled to 10 ° C., then filled into a polypouch bag, and stored in a refrigerator at 10 ° C.

[Two-component foaming]
The above-mentioned oil-in-water emulsified fat composition stored at 10 ° C. for 1 day was whipped with a continuous whipping machine to prepare a foam. The overrun of this foam was 150%

[Production and evaluation of gel-like multi-phase food (jelly / whipped cream)]
After 85 g of the above-mentioned 1 liquid was filled in the container, 15 g of the above-described foam was filled into the container filled with 1 liquid with a die squeeze bag from each predetermined height (5 cm, 30 cm from the surface of 1 liquid). After cooling, the gel food was viewed from above and the state of a cross-sectional view perpendicular to the upper surface of the food was visually observed (see FIG. 2). The results are shown in Table 3.

〔Evaluation results〕
From Table 3, in the gel-like food of the present invention formed by blending the enzyme-treated tamarind seed gum into the foam, the shape-retaining property of the foam structure is used regardless of the height when filling the foam ( High stability). Moreover, the distribution state of a foam can be arbitrarily adjusted by adjusting the height at the time of filling a foam.

G ... Gelled product F ... Foam

Claims (5)

A gel-like food having a multi-phase structure,
One phase of the multi-phase structure is a foam,
A gel food comprising a reversible thermal gelling agent only in the foam portion . 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,
The reversible thermal gelling agent is blended in an amount of 0.1% by mass or more and 4% by mass or less based on foam. A method for producing a gel food having a multiphase structure,
A first filling step of filling a container with a gelling solution containing a gelling agent excluding the reversible thermal gelling agent ;
A second filling step of filling a container with a foam formed by blending a reversible thermal gelling agent;
A method for producing a gelled food, comprising: the gelling solution that is filled and a cooling step that cools the foam. In the manufacturing method of the gel-like foodstuff of Claim 4,
The method for producing a gelled food, wherein the temperature of the gelling solution in the second filling step is 90 ° C or lower.

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