JP5968607B2 - Sauce for use in double-layer food in containers and double-layer food in containers - Google Patents

Description

The present invention relates to a sauce used for the upper layer of gelled food, such as caramel sauce, fruit sauce and curry sauce. Specifically, the present invention relates to a sauce that has improved adhesion to a gel-like food and is prevented from being peeled off from the gel-like food that occurs during distribution or eating.
The present invention also relates to a source of good texture without causing a sticky and heavy texture even when polysaccharides are used to improve adhesion. Furthermore, this invention relates to the two-layer foodstuff containing a container using the said sauce.

Unlike two-layer foods that have a source part in the lower layer, such as caramel sauce and custard pudding, fruit sauce and milk pudding, unlike two-layer foods that have a source part in the lower layer, there is no need to transfer from the container. It has the advantage that food can be eaten directly.
However, if a liquid sauce is filled in the upper layer portion of the two-layer food contained in the container, the sauce may pop out when opening the lid of the container, and there is a problem that the hands and surroundings are soiled. Moreover, at the time of eating, the source | sauce flowed into the part which inserted the spoon, and had the subject that a gel-like food and a sauce cannot be eaten simultaneously.

  The popping out of the sauce that occurs when the container is opened can be improved by gelling the sauce that fills the upper layer of the gel food. However, when a gel-like sauce is placed on the upper layer of the gel-like food, the gel-like interface easily peels off, the gel-like sauce moves and collapses during transportation, the gel-like sauce peels off overall during eating, and is difficult to eat. There was a problem.

Several bilayer foods using sauces containing locust bean gum and LM pectin have also been investigated. In Patent Document 1, in a two-layer pudding containing a caramel sauce and a pudding base, 80 to 90% by weight of locust bean gum and one or more selected from xanthan gum, ι-carrageenan, and LM pectin are used as an upper layer. A technique using caramel sauce containing 1.0 to 1.5% by weight of a mixed stabilizer is disclosed.
Patent Document 2 describes a dessert in which caramel sauce and / or fruit sauce is added in combination with a thickening agent and a gelling agent, such as locust bean gum, which are not easily gelled and thickened by synergistic effects between the upper and lower layers of the dessert. A method of manufacturing is disclosed.

However, since the sauce disclosed in Patent Document 1 has a very high viscosity, the filling temperature must be set to a high temperature. The limitation of the filling temperature causes a decrease in the flavor of the sauce when maintaining a high temperature in addition to the limitation of the manufacturing process. In addition, the technique disclosed in Patent Document 1 is a heavy food in which the sauce does not spread sufficiently even when the upper layer of gel food is filled at around 60 ° C., and the texture of the obtained two-layer food is sticky. It becomes a feeling. Furthermore, when the two-layer food contained in the container was scooped with a spoon, the source part had a problem that it peeled off from the surface of the pudding.
Similarly, the sauce disclosed in Patent Document 2 (locust bean gum alone, xanthan gum alone) is also easy to peel from the gel food (slippery) easily, and the commercial value is significantly reduced by vibration and inclination during distribution. There was a problem such as.

In recent years, the number of people who have difficulty chewing and swallowing with reduced ability to chew and swallow foods has increased, and rice and sugar beet-like foods suitable for eating by those who have difficulty chewing and swallowing have been studied.
As an example, food that has been gelled by grinding rice with a mixer so that it can be easily eaten by those who have difficulty chewing or swallowing can be considered, but when curry sauce or the like is added to the upper layer, the gel-like part And the sauce part cannot be eaten at the same time, and a problem arises that the taste is biased.

Japanese Patent No. 3911338 Patent No. 3501449

In view of the above-described conventional technology, an object of the present invention is to provide a sauce with improved peelability for gelled food, and a container-packed two-layer food using the sauce.
Specifically, it is a sauce used in the upper layer of gel foods such as pudding, gel-like side dishes, cooked rice, etc., and it has a good texture, but the sauce slips off from the gel food during distribution and eating In addition, the object is to provide a sauce that does not impair the appearance during distribution and allows the user to enjoy a uniform taste from the beginning to the end of the meal.

As a result of earnest research to solve the above-described problems, the present inventor has found that a sauce having improved smooth texture and peelability for gelled food can be provided by satisfying the following conditions.
(1) contains locust bean gum and LM pectin,
(2) The amount of locust bean gum added is less than 1.2% by mass;
(3) Add LM pectin 0.12% by mass or more,
(4) The amount of locust bean gum added is greater than or equal to the amount of LM pectin added.

The present invention relates to a two-layer food source having the following embodiments, and a two-layer food;
Item 1. A sauce that fills the upper layer of a gel-like food containing a milk component and / or a divalent cation and satisfies the following conditions;
(1) contains locust bean gum and LM pectin,
(2) The amount of locust bean gum added is less than 1.2% by mass;
(3) Add LM pectin 0.12% by mass or more,
(4) The amount of locust bean gum added is greater than or equal to the amount of LM pectin added.
Item 2. The source according to Item 1, wherein the viscosity at 60 ° C. is 60 mPa · s or more.
Item 3. A two-layer food in a container in which the sauce according to Item 1 or 2 is filled in an upper layer of a gel-like food containing a milk component and / or a divalent cation.
Item 4. A method for improving the peelability of a sauce from a gelled food containing a milk component and / or a divalent cation, wherein the sauce satisfies the following conditions;
(1) contains locust bean gum and LM pectin,
(2) The amount of locust bean gum added is less than 1.2% by mass;
(3) Add LM pectin 0.12% by mass or more,
(4) The amount of locust bean gum added is greater than or equal to the amount of LM pectin added.

Since the sauce of the present invention has significantly improved peelability from gel foods, the source does not slip off the gel food due to vibration or tilt during distribution, and the reduction in commercial value that occurs during transportation is minimized. Can be suppressed. Even when eating, you can enjoy the uniform taste by scooping the gel food and sauce at the same time with a spoon without the sauce getting into the lower part of the gel food or peeling off the whole sauce. The sauce of the present invention can provide a double-layered food having a smooth texture without a heavy texture while having significantly improved peelability, and can be filled even under low temperature conditions. Has the advantage of high versatility without being limited by the filling temperature.

The state of the double-layer food containing containers of Examples 1 to 6 in Experimental Example 1 is shown.

The state of the two-layer food containing containers in Comparative Examples 1 to 8 in Experimental Example 1 is shown.

The state which scooped the double-layer food containing the container of Example 4 with the spoon is shown.

The source of the present invention is characterized by satisfying the following conditions (1) to (4).
(1) contains locust bean gum and LM pectin,
(2) The amount of locust bean gum added is less than 1.2% by mass;
(3) Add LM pectin 0.12% by mass or more,
(4) The amount of locust bean gum added is greater than or equal to the amount of LM pectin added.

Locust bean gum is a polysaccharide in which the main chain of β-D-mannose is β-1,4 linked and the side chain of α-D-galactose is linked α-1,6, and the ratio of mannose to galactose is about 4 : 1. Commercially available locust bean gum preparations include “Bistop [registered trademark] D-2050” manufactured by San-Ei Gen FFI Co., Ltd.
The content of locust bean gum in the sauce is less than 1.2% by mass, preferably 1.0% by mass or less. Although a minimum in particular is not restrict | limited, 0.3 mass% can be illustrated. If the added amount of locust bean gum in the sauce is 1.2% by mass or more, the sauce has a very high viscosity and needs to be set at a high temperature during filling, and the texture becomes sticky.

  LM pectin has acidic polysaccharides mainly composed of galacturonic acid and several medium chain sugars. The main chain is α-1,4 bonded with α-D-galacturonic acid and is partially esterified with methanol. The galacturonic acid that constitutes pectin exists in two forms, a methyl ester form and an acid form, and HM (high methoxyl) pectin and LM are present at a ratio (degree of esterification) of galacturonic acid present in the ester form. Classified as (low methoxyl) pectin. In the present invention, the degree of esterification is 40 or less, and 20 or more LM pectin is used. Examples of commercially available LM pectin preparations include “Bistop [registered trademark] D-402” manufactured by San-Ei Gen FFI Co., Ltd.

  The amount of LM pectin added in the source is 0.12% by mass or more, preferably 0.15 to 0.4% by mass, and more preferably 0.2 to 0.3% by mass. When the amount of LM pectin added is less than 0.12% by mass, the sauce is easily peeled off from the gel food, and the target two-layer food cannot be provided.

Furthermore, in the sauce of the present invention, the amount of locust bean gum added is equal to or greater than the amount of LM pectin added, preferably 0.7 parts by mass or less, more preferably 0.5 parts by mass with respect to 1 part by mass of locust bean gum. It is characterized by using LM pectin in a part or less.
When the addition amount of LM pectin exceeds the addition amount of locust bean gum, the adherence to the gel-like food is lowered, and the source is peeled off from the gel-like food by vibration or inclination.

  The source of the present invention preferably has a viscosity at 60 ° C. of 60 mPa · s or more, more preferably 90 mPa · s or more. When the viscosity is 60 mPa · s or more, a higher peelability improvement effect can be expected. This viscosity is a value obtained by measuring a source whose temperature was adjusted to 60 ° C. for 1 minute at a rotation speed of 60 rpm using a BL type viscometer. The upper limit of the source viscosity is not particularly limited, but is specifically 2500 mPa · s or less, preferably 2000 mPa · s or less, and more preferably 1600 mPa · s or less.

The kind of sauce used in the present invention is not particularly limited, and it is applied to various sauces such as caramel sauce, brown sugar sauce, fruit sauce, kinako sauce, matcha sauce, sesame sauce, coffee sauce, chocolate sauce, cocoa sauce, vegetable sauce, and curry sauce. Is possible.
The first feature of the sauce of the present invention is that the peelability for gelled food is significantly improved. “Peelability” refers to the property that the sauce slides off the gel surface due to its own weight when the gel food is tilted. “Improved peelability” improves this property, It means improving the phenomenon that the source part slides off the gel surface during vibration.
By improving the peelability, it is possible to suppress a phenomenon that only the sauce slips when the gel food and the sauce are scooped together with a spoon, and a decrease in commercial value that occurs during transportation.

  The second feature of the sauce of the present invention is that it has a good texture without a sticky and heavy texture. Specifically, the gelation is not too strong and has a texture that is less sticky and sticky. For example, when guar gum or the like having adhesiveness is used for the purpose of improving peelability, the texture becomes heavy and the sauce itself is sticky. On the other hand, if the addition amount of polysaccharides such as guar gum is reduced in order to avoid a decrease in texture, peeling from the lower gel food cannot be suppressed. Also, when the sauce is gelled for the purpose of reducing stickiness, even if the gelation is too strong, there is a large difference in texture between the lower layer gel and the source peels from the lower layer gel in the mouth. I cannot eat at the same time.

  Thirdly, the sauce of the present invention can be filled at a low temperature, and is characterized by high versatility. Specifically, the sauce of the present invention can be filled under a wide range of temperature conditions of 5 to 80 ° C., and can prevent a decrease in flavor that occurs when held at a high temperature.

  The sauce of the present invention can be used in combination with various polysaccharides such as guar gum, native gellan gum, iota carrageenan and the like within a range not impairing the effects of the present invention.

  The gel food filled in the lower layer is characterized by containing a milk component and / or a divalent cation. Specifically, milk, skim milk, condensed milk, fresh cream, whole milk powder, skim milk powder, fermented milk, butter, soy milk, etc. can be used as milk components, and as a divalent cation, a calcium salt that dissolves in an aqueous solution , Magnesium salts and the like can be used. As the calcium salt, calcium lactate or calcium chloride, and as the magnesium salt, magnesium chloride or the like can be suitably used.

The gel food filled in the lower layer in the present invention is not particularly limited as long as it contains a milk component and / or a divalent cation.
Specifically, pudding, jelly with milk, yogurt, cheese dessert, etc. can be illustrated as a gel-like food containing a milk component. Preferably, it is a gel food having a non-fat milk solid content of 1% by mass or more.
Moreover, this invention is applicable not only to desserts, such as a pudding, but the double-layer food which made the rice and side dish gelatinized. For example, it is possible to provide a two-layer food in which a food upper layer obtained by gelling rice or side dish is filled with a seasoning source such as curry sauce or vegetable sauce. Since the case where a milk component is not included in the gel food is also assumed, in that case, a divalent cation is added to the lower layer.
Examples of the addition amount of the divalent cation in the lower gel food include 0.05 to 0.3% by mass as the calcium and magnesium contents. For example, when calcium lactate (C ₆ H ₁₀ CaO ₆ ) is used, the amount added can be determined from the calcium molecular weight in the calcium lactate.

The present invention is also an invention relating to a two-layer food in a container having a sauce in the upper layer and a gel food in the lower layer. The two-layer food in this container can be produced according to a conventional method except that a milk component and / or a divalent cation is used for the lower gel-like food and the sauce of the present invention is used for the upper layer portion.
For example, milk components, calcium, magnesium salts, fats and oils, sugars, gelling agents and emulsifiers are heated and mixed as appropriate, homogenized as necessary, then filled into a container and cooled to form a lower layer gel. Prepare food. Separately, a two-layer food in a container can be provided by preparing a heated and mixed source portion containing sugars, locust bean gum and LM pectin in water and filling the upper layer of the gel food.

  The container-packaged two-layer food of the present invention is preferably further adjusted by adjusting the difference in solid content between the lower layer gel food and the upper layer sauce to 20 or less, preferably 10 or less. Adhesion can be improved. In addition, in this specification, solid content means the ratio (mass%) of the solid content total amount (an oil content is also included) of a foodstuff.

  The two-layer food in a container of the present invention does not scatter the sauce at the time of opening, does not slide down from the lower gel-like food at the time of distribution (transportation) or at the time of eating, and does not impair the appearance. It is a food that can be enjoyed evenly. Moreover, unlike the two-layer food containing a container in which the sauce is filled in the lower layer, it is not necessary to transfer to another container, and it can be eaten as it is from the container.

  The present invention also relates to a method for improving the peelability of the upper layer sauce with respect to the lower layer gelled food in the container-laminated food. The present invention can be implemented according to the method described above.

  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.

Experimental Example 1 Preparation of two-layer food in a container A two-layer food in a container (caramel pudding) was prepared based on the formulations in Tables 1 to 3.
<Preparation of pudding part>
While stirring water, coconut oil, and egg yolk, a powder mixture of sugar, skim milk powder, gelling agent and emulsifier was added and dissolved by stirring at 80 ° C. for 10 minutes. A fragrance and a pigment were added, and the evaporated water was corrected with ion-exchanged water. After homogenization at 15 MPa, the container was filled and cooled and solidified at 5 ° C.
<Caramel sauce part>
A powder mixture of sugar, caramel pigment and polysaccharide was added to water and dissolved by stirring at 80 ° C. for 10 minutes. A fragrance (calcium lactate if necessary) was added, and the evaporated water was corrected with ion-exchanged water. <Double layer food>
A sauce kept at 60 ° C. and 10 ° C. was filled on the chilled solidified pudding to prepare a two-layer food in a container. About the obtained two-layer food, peelability and food texture were evaluated. The results are shown in Table 4 and FIGS. Note that. The viscosity was determined by measuring for 1 minute at a rotation speed of 60 rpm using a BL type viscometer.

Note 1) LM pectin with a degree of esterification of 34 was used.

The two-layer foods in the containers of Examples 1 to 6 that satisfy the conditions of the present invention have significantly improved peelability, and even when the container is tilted, the caramel sauce does not peel off from the pudding and slides down, and the spoon is used at the time of eating. Even when it was soaked, the sauce was not peeled off from the pudding and the sauce did not flow into the scooped portion (FIGS. 1 and 3), and it was a two-layer food that enjoyed a uniform taste. In particular, the peelability of the caramel puddings of Examples 3 to 5 was remarkably improved.
In addition, the caramel pudding contained in the containers of Examples 1 to 6 has a good texture without any heavy texture or stickiness, and no excessive gelation and deterioration of compatibility with the pudding. Had.

On the other hand, when a sauce containing 1.2% by mass of locust bean gum was used, the sauce became very viscous and could not be filled at 10 ° C, and even when filled at 60 ° C, The sauce became sticky and heavy, and the product value was low (Comparative Example 1).
The caramel pudding of Comparative Example 2 to which more LM pectin was added than the added amount of locust bean gum also had a good texture, but the sauce slipped off the pudding immediately after tilting the container.
Similarly, the caramel pudding of Comparative Example 3 using the sauce in which the amount of LM pectin added is 0.1% by mass can hardly improve the peelability by sliding the sauce off the pudding immediately after the container is tilted. There wasn't.

Comparative Examples 4 and 5 are examples in which LM pectin and polysaccharides other than locust bean gum are used in combination. Specifically, LM pectin and guar gum were used in Comparative Example 4 and LM pectin and tamarind seed gum were used in Comparative Example 5, but none of them could improve the peelability. The texture became sticky and heavy.
In Comparative Example 6 in which xanthan gum and locust bean gum were used in combination, the sauce became a gel, and even when filled with pudding, the sauce did not spread and did not serve as a sauce. The source of Comparative Example 7 using the technology of Patent Document 1 also gelled at 10 ° C. and did not play a role as a source. By raising the source temperature to 60 ° C, it became barely fillable, but it became extremely viscous, and even when filled with pudding, the sauce did not spread on the surface of the pudding, and the texture was also sticky and heavy. there were.
The sauce of Comparative Example 8 using both locust bean gum and native gellan gum could not be filled at low temperature, and the effect of improving the peelability at 60 ° C. was insufficient.

  As described above, the caramel pudding of Comparative Examples 1 to 8 has a sticky and heavy texture, is difficult to fill, etc. In any case, the peelability cannot be improved, and the container is tilted. The source easily peeled off (FIG. 2).

Example 7 Preparation of two-layer food in a container A two-layer food in a container was prepared according to the formulation in Table 5.
<Preparation of pudding part>
While stirring water and coconut oil, a powder mixture of sugar, skim milk powder, gelling agent and emulsifier was added, and the mixture was heated and dissolved at 80 ° C. for 10 minutes. A fragrance was added, and the evaporated water was corrected with ion-exchanged water. After homogenization at 15 MPa, the container was filled and cooled and solidified at 5 ° C.
<Coffee sauce part>
A powder mixture of sugar and polysaccharides (locust bean gum, LM pectin and guar gum) was added to water, and dissolved by stirring at 80 ° C. for 10 minutes. A fragrance and instant coffee were added, and the evaporated water was corrected with ion-exchanged water.
<Double layer food>
A 10 ° C. sauce was filled on the cooled and solidified pudding to prepare a two-layer food in a container.

Note 2) Viscosity was measured when the source was adjusted to 60 ° C. The viscosity is a value measured for 1 minute at a rotation speed of 60 rpm using a BL type viscometer.

  The obtained two-layer food in a container had good adhesion without causing the sauce to slide off the gel even when the container was tilted. In addition, the texture of the sauce was not a sticky and heavy texture, but had a good texture that was compatible with the gel.

Example 8 Preparation of two-layer food in a container A two-layer food in a container was prepared according to the formulation in Table 6.
<Preparation of yogurt-style dessert part>
While stirring water and fresh cream, a powder mixture of sugar, skim milk powder, gelling agent and emulsifier was added and dissolved by stirring at 90 ° C. for 10 minutes. Powdered fermented milk, citric acid and flavor were added, and the evaporated water was corrected with ion-exchanged water. After homogenization at 15 MPa, the container was filled and cooled and solidified at 5 ° C.
<Strawberry sauce part>
A powder mixture of sugar and polysaccharides (locust bean gum, LM pectin and iota carrageenan) and trisodium citrate was added to water and dissolved by stirring at 80 ° C. for 10 minutes. A fragrance, strawberry puree, citric acid, and a dye were added, and the evaporated water was corrected with ion-exchanged water.
<Double layer food>
A 60 ° C. sauce was filled on the cooled and solidified pudding to prepare a two-layer food in a container.

  The obtained two-layer food in a container (yoghurt-style dessert) had good adhesion without causing the sauce to slide off the gel even when the container was tilted. Moreover, the texture of the sauce did not become a sticky and heavy texture, and had a good texture that was compatible with the gel.

Example 9 Preparation of two-layer food in a container A two-layer food in a container (curry) was prepared according to the formulation in Table 7.
<Preparation of rice jelly part>
A powder mixture of a gelling agent, polysaccharides, salt and calcium lactate was added to water and rice previously ground for 1 and a half minutes with a mixer, and dissolved by stirring at 80 ° C. for 10 minutes. The evaporated water was corrected so that the total amount was 100% by mass, and the mixture was cooled and solidified at 5 ° C.
<Curry sauce part>
While stirring water, tomato paste, apple puree, garlic paste, and ginger paste, add curry powder, salt, seasoning, gelling agent (locust bean gum, native gellan gum, LM pectin), and caramel color, 80 ° C The mixture was dissolved with heating and stirring for 10 minutes. Subsequently, the fragrance | flavor was added and the evaporation water was correct | amended so that the whole quantity might be 100 mass%.
<Double layer food>
A 60 ° C. curry sauce was filled on the cooled and solidified rice jelly to prepare a double-layer food in a container.

The obtained two-layer food in a container did not slide down from the gel even when the container was tilted, and had good adhesion. In addition, the texture of the sauce was not a sticky and heavy texture, but had a good texture that was compatible with the gel.

Claims (1)

The upper layer of the gelled food product comprising a cation milk components and / or divalent, characterized in that filling satisfy the following sources: (1) to (4), separation of the source from the gelled food product A method of improving sex;
(1) contains locust bean gum and LM pectin,
(2) The amount of locust bean gum added is less than 1.2% by mass;
(3) Add LM pectin 0.12% by mass or more,
(4) 0.5 to 1 part by mass of LM pectin is used in combination with 1 part by mass of locust bean gum.