JP6018995B2 - Method for producing bubble-containing gel and laminated food - Google Patents
Method for producing bubble-containing gel and laminated food Download PDFInfo
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- JP6018995B2 JP6018995B2 JP2013179810A JP2013179810A JP6018995B2 JP 6018995 B2 JP6018995 B2 JP 6018995B2 JP 2013179810 A JP2013179810 A JP 2013179810A JP 2013179810 A JP2013179810 A JP 2013179810A JP 6018995 B2 JP6018995 B2 JP 6018995B2
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- Jellies, Jams, And Syrups (AREA)
Description
本発明は気泡含有ゲル状物の製造方法、および該気泡含有ゲル状物の製造方法を用いた積層食品の製造方法に関する。 The present invention relates to a method for producing a foam-containing gel-like product, and a method for producing a laminated food product using the method for producing the foam-containing gel-like product.
近年、消費者の嗜好の多様化に伴い、新しい食感を有する食品が求められている。例えばホイップクリーム、ムース、泡雪かん、ババロア等のように、気泡を含有させることによって軽い風味および軽い食感が得られるようになる。
特許文献１には、フルーツ成分、乳化剤、ペクチン、砂糖等を含む混合物を撹拌して起泡させた、可溶性固形分が３０％以上、ｐＨが５以下、オーバーランが５０％以上のホイップジャムが記載されている。
In recent years, with the diversification of consumer preferences, foods having a new texture have been demanded. For example, a light flavor and a light texture can be obtained by adding bubbles such as whipped cream, mousse, bubble snow can, and bavaroa.
しかしながら特許文献１に記載されているホイップジャムは、付着性が高く、さっぱりとした口当たりが得られない。
そこで本発明者等は、ホイップジャムの付着性を下げるために可溶性固形分（ブリックス）を低くしてみたところ、付着性は低くなるが、起泡性が悪くなり、オーバーラン値が高くなりにくいこと、および、気泡の安定性が悪くなり、離水が生じ易いことを確認した。
本発明の課題は、付着性が低くてさっぱりとした口当たりが得られ、気泡を十分に含有して軽い風味および軽い食感を有し、かつ気泡の安定性に優れて離水が生じ難い気泡含有ゲル状食品を製造することにある。
また本発明は、かかる気泡含有ゲル状食品を用いて積層食品を製造する方法を提供するものである。
However, the whipped jam described in
Therefore, the present inventors tried to lower the soluble solid content (Brix) in order to reduce the adhesion of whipped jam. However, although the adhesion is lowered, the foaming property is deteriorated and the overrun value is hardly increased. In addition, it was confirmed that the stability of bubbles deteriorated and water separation was likely to occur.
The object of the present invention is to provide a refreshing mouthfeel with low adhesion, containing bubbles sufficiently, having a light flavor and light texture, and having excellent bubble stability and hardly causing water separation It is to produce a gel food.
The present invention also provides a method for producing a laminated food product using such a bubble-containing gelled food product.
前記課題を解決するために、本発明の気泡含有ゲル状物の製造方法は、原料に水と、風味成分と、起泡剤と、増粘剤類とを含み、ｐＨが６．２以下、可溶性固形分が１０〜３５質量％である気泡含有ゲル状物を製造する方法であって、
全原料を下記（ａ）の第１の組成物と下記（ｂ）の第２の組成物とに分け、第１の組成物と第２の組成物との質量比が下記の式（１）で表され、
第１の組成物または第２の組成物のいずれか一方にカルシウムを含有させ、他方をｐＨ５．５以下とするとともに、ローメトキシルペクチンを含有させ、
前記ローメトキシルペクチンの含有量が前記気泡含有ゲル状物に対して０．３〜１質量％であり、
第１の組成物に、オーバーランが１００〜３００％となるように気泡を含有させた後、第２の組成物と混合することを特徴とする。
（ａ）第１の組成物：起泡剤を含み、１０℃における粘度が３５０〜３０００ｍＰａ・ｓである組成物。
（ｂ）第２の組成物：風味成分を含み、１０℃における粘度が３５０〜３０００ｍＰａ・ｓである組成物。
［第１の組成物］：［第２の組成物］＝１０：９０〜７０：３０ ・・・（１）
In order to solve the above problems, the method for producing a foam-containing gel-like material of the present invention includes water, a flavor component, a foaming agent, and thickeners as raw materials, and has a pH of 6.2 or less, A method for producing a gas-containing gel-like product having a soluble solid content of 10 to 35% by mass,
All the raw materials are divided into a first composition of the following (a) and a second composition of the following (b), and the mass ratio of the first composition to the second composition is represented by the following formula (1) Represented by
Either one of the first composition and the second composition contains calcium, the other is adjusted to pH 5.5 or less, and low methoxyl pectin is contained,
The content of the low methoxyl pectin is 0.3 to 1% by mass with respect to the bubble-containing gel material,
The first composition contains air bubbles so that the overrun is 100 to 300%, and then mixed with the second composition.
(A) 1st composition: The composition which contains a foaming agent and whose viscosity in 10 degreeC is 350-3000 mPa * s.
(B) 2nd composition: The composition which contains a flavor component and whose viscosity in 10 degreeC is 350-3000 mPa * s.
[First composition]: [Second composition] = 10: 90 to 70:30 (1 )
本発明は、本発明の製造方法で気泡含有ゲル状物を製造する工程と、得られた気泡含有ゲル状物を、カルシウムを含む食品上に積層する工程を有する、積層食品の製造方法を提供する。 The present invention provides a method for producing a laminated food product, comprising the steps of producing a foam-containing gel-like product by the production method of the present invention and laminating the obtained foam-containing gel-like product on a food containing calcium. To do.
本発明によれば、付着性が低くてさっぱりとした口当たりが得られ、気泡を十分に含有して軽い風味および軽い食感を有し、かつ気泡の安定性に優れて離水が生じ難い気泡含有ゲル状食品、および該気泡含有ゲル状食品を備える積層食品が得られる。 According to the present invention, it is possible to obtain a refreshing mouthfeel with low adhesion, to sufficiently contain bubbles, to have a light flavor and a light texture, and to contain bubbles that are excellent in stability of bubbles and hardly cause water separation. A gel food and a laminated food comprising the bubble-containing gel food are obtained.
≪気泡含有ゲル状物の製造方法≫
本発明は、原料に水と、風味成分と、起泡剤と、増粘剤類とを含み、１０℃におけるｐＨが６．２以下、可溶性固形分が１０〜３５質量％である気泡含有ゲル状物を製造する方法である。本明細書におけるｐＨの値は、特に断りのない限り１０℃におけるｐＨの値である。
図１は、本発明の製造方法の一実施形態を示す工程図である。
本実施形態の製造方法は、概略、全原料を、少なくとも起泡剤を含む第１の組成物と、少なくとも風味成分を含む第２の組成物とに分けてそれぞれを調製し（混合溶解工程）、必要に応じて加熱殺菌した後（殺菌工程）、第１の組成物にのみ気泡を含有させ（起泡工程）、気泡を含有させた第１の組成物と、気泡を含有させない第２の組成物と混合する工程（混合）を経て、気泡含有ゲル状物を製造する。
≪Method for producing bubble-containing gel-like substance≫
The present invention includes a foam-containing gel containing water, a flavor component, a foaming agent, and thickeners as raw materials and having a pH at 10 ° C. of 6.2 or less and a soluble solid content of 10 to 35% by mass. This is a method for producing a product. The value of pH in this specification is the value of pH at 10 ° C. unless otherwise specified.
FIG. 1 is a process diagram showing an embodiment of the production method of the present invention.
The production method of the present embodiment is generally prepared by dividing all raw materials into a first composition containing at least a foaming agent and a second composition containing at least a flavor component (mixing and dissolving step). After the heat sterilization as necessary (sterilization step), only the first composition contains bubbles (foaming step), the first composition containing bubbles, and the second not containing bubbles Through a step (mixing) of mixing with the composition, a bubble-containing gel-like material is produced.
気泡含有ゲル状物の可溶性固形分が前記範囲の下限値以上であると適度な風味と食感が得られ、上限値以下であると、付着性が低くてさっぱりとした口当たりが得られる。気泡含有ゲル状物の可溶性固形分の好ましい範囲は１５〜３５質量％である。気泡含有ゲル状物の可溶性固形分は、全原料の可溶性固形分に等しい。
気泡含有ゲル状物のｐＨが６．２以下であると、ローメトキシルペクチンとカルシウムとが反応しやすい。ローメトキシルペクチンとカルシウムとの反応により全原料がゲル化することによって気泡の安定性が得られる。気泡含有ゲル状物のｐＨの下限値は特に限定されないが、加熱時の安定性の点からは３以上が好ましい。該ｐＨのより好ましい範囲は３．５〜６であり、特に３．５〜５．５が好ましい。気泡含有ゲル状物のｐＨは、全原料のｐＨに等しい。
When the soluble solid content of the bubble-containing gel-like material is not less than the lower limit of the above range, an appropriate flavor and texture can be obtained, and when it is not more than the upper limit, a refreshing mouthfeel can be obtained with low adhesion. A preferred range of the soluble solid content of the bubble-containing gel is 15 to 35% by mass. The soluble solid content of the bubble-containing gel is equal to the soluble solid content of all raw materials.
When the pH of the bubble-containing gel is 6.2 or less, rhomethoxyl pectin and calcium are likely to react. The stability of bubbles is obtained by gelation of all raw materials by the reaction of low methoxyl pectin and calcium. The lower limit of the pH of the bubble-containing gel is not particularly limited, but is preferably 3 or more from the viewpoint of stability during heating. A more preferable range of the pH is 3.5 to 6, particularly preferably 3.5 to 5.5. The pH of the bubble-containing gel is equal to the pH of all raw materials.
＜風味成分＞
風味成分は、気泡含有ゲル状物に風味（味および香りの両方）を付与するために添加される成分である。本発明では水に溶解可能または均一に分散可能であるものを用いる。切断または粉砕された果肉等の固形物を含んでもよい。該固形物の大きさは、１粒の大きさが、１辺が５ｍｍの立方体よりも小さければよい。
公知の風味成分を適宜用いることができる。
例えば、各種果汁、濃縮果汁、果肉粉砕物（ピューレ）、蜂蜜、メープルシロップ、カラメルシロップ、黒糖、野菜汁、ドレッシング、マヨネーズ、ココア、抹茶、紅茶、コーヒー、リキュール類、小豆（こしあん）、発酵素材（ヨーグルト、麹等）等が挙げられる。
<Flavor ingredients>
A flavor component is a component added in order to provide flavor (both taste and fragrance) to a bubble-containing gel. In the present invention, those which are soluble in water or can be uniformly dispersed are used. Solids such as cut or pulverized pulp may also be included. The size of the solid material is sufficient if the size of one grain is smaller than a cube having a side of 5 mm.
Known flavor components can be used as appropriate.
For example, various fruit juices, concentrated fruit juices, pulverized pulp (pure), honey, maple syrup, caramel syrup, brown sugar, vegetable juice, dressing, mayonnaise, cocoa, matcha tea, tea, coffee, liqueurs, red beans, fermented materials (Yogurt, salmon, etc.).
風味成分の含有量は、気泡含有ゲル状物における好ましい風味が得られ、かつ可溶性固形分の含有量が好ましい範囲内となるように設定される。
例えば、気泡含有ゲル状物に対する風味成分の含有量は５〜３０質量％が好ましく、１０〜２５質量％がより好ましい。なお、濃縮果汁等の風味を濃縮させた原料を用いることにより、原料としての含有量を抑えることができるので好ましい。
The content of the flavor component is set so that a preferable flavor in the foam-containing gel-like material is obtained and the content of the soluble solid content is within a preferable range.
For example, 5-30 mass% is preferable and, as for content of the flavor component with respect to a bubble containing gel-like material, 10-25 mass% is more preferable. In addition, since the content as a raw material can be suppressed by using the raw material which concentrated flavors, such as concentrated fruit juice, it is preferable.
＜糖類＞
気泡含有ゲル状物に、風味成分のほかに糖類を含有させてもよい。
糖類としては、砂糖、水あめ、粉あめ、ブドウ糖、果糖、転化糖、異性化糖等が挙げられる。風味（フレーバー）を付与できる糖類は風味成分に含まれるものとする。
なお、糖類として高甘味度甘味料（スクラロース、アセスルファムカリウム等）も使用することが可能であり、これにより、少量で甘味を出すことができるので、必要以上に可溶性固形分が高まらないように調整するうえで好ましい。
糖類の含有量は、気泡含有ゲル状物における好ましい甘味が得られ、かつ可溶性固形分の含有量が好ましい範囲内となるように設定される。
例えば、気泡含有ゲル状物に対する糖類の含有量は５〜２５質量％が好ましく、１０〜２０質量％がより好ましい。
<Sugar>
In addition to the flavor component, saccharides may be contained in the bubble-containing gel.
Examples of the saccharide include sugar, starch syrup, powdered candy, glucose, fructose, invert sugar, and isomerized sugar. Sugars that can impart flavor (flavor) are included in the flavor components.
In addition, high-intensity sweeteners (sucralose, acesulfame potassium, etc.) can be used as saccharides. This allows sweetness to be produced in a small amount, so that the soluble solid content does not increase more than necessary. This is preferable.
The content of the saccharide is set so that a preferable sweetness in the bubble-containing gel-like material is obtained and the content of the soluble solid content is within a preferable range.
For example, the saccharide content relative to the bubble-containing gel is preferably 5 to 25% by mass, more preferably 10 to 20% by mass.
＜起泡剤＞
起泡剤としては、一般に食品添加物として許可されているものを使用することが好ましく、非イオン性界面活性剤等が好ましい。起泡剤は１種を単独で用いてもよく、２種以上を併用してもよい。
例えば、サポニン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル等が気泡の安定性の点で好ましい。
サポニンとしては、トリテルペンやステロイドに糖が結合した配糖体であれば特に限定されるものではないが、例えば、バラ科キラヤ（Ｑｕｉｌｌａｊａ ｓａｐｏｎａｒｉａ ＭＯＬＩＮＡ）の樹皮より抽出されたキラヤサポニンが好適である。キラヤサポニンは、例えば、キラヤニンＣ−１００（商品名、丸善製薬株式会社製）等として商業的に入手することができる。
起泡剤の使用量は、少なすぎると起泡が不充分となり、多すぎると風味に悪影響が出るため、かかる不都合が生じない範囲内であることが好ましい。例えば、気泡含有ゲル状物に対する起泡剤の含有量は０．０５〜１質量％が好ましく、０．１〜０．５質量％がより好ましい。
<Foaming agent>
As the foaming agent, those generally permitted as food additives are preferably used, and nonionic surfactants and the like are preferable. A foaming agent may be used individually by 1 type, and may use 2 or more types together.
For example, saponin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like are preferable from the viewpoint of the stability of bubbles.
The saponin is not particularly limited as long as it is a glycoside in which a sugar is bound to triterpene or steroid. For example, quillaja saponin extracted from the bark of Quillaja saponaria MOLINA is preferable. Kirayasaponin can be obtained commercially, for example, as Kirayanin C-100 (trade name, manufactured by Maruzen Pharmaceutical Co., Ltd.).
If the amount of the foaming agent used is too small, foaming will be insufficient, and if it is too large, the flavor will be adversely affected. For example, the content of the foaming agent relative to the bubble-containing gel is preferably 0.05 to 1% by mass, and more preferably 0.1 to 0.5% by mass.
＜増粘剤類＞
増粘剤類は、ゲル化剤、増粘剤、または安定剤として公知の成分を用いることができる。本発明においては、増粘剤類として少なくともローメトキシルペクチンを用いる。ローメトキシルペクチンと、ローメトキシルペクチン以外の増粘剤類の１種以上を併用することが好ましい。ローメトキシルペクチンはＤＥ値が２０〜４０であるものが好ましい。
ローメトキシルペクチン以外の増粘剤類としては、ローカストビーンガム、タマリンドシードガム、キサンタンガム、グアガム、タラガム、カラギナン、ジェランガム、ネイティブジェランガム、マンナン、デンプン、大豆多糖類、寒天、ゼラチン等が挙げられる。
これらのうちでも、特に第１の組成物と第２の組成物とを混合する前の、成分安定性の点で、ローカストビーンガム、タマリンドシードガム、キサンタンガム、グアガムからなる群から選ばれる１種以上が好ましい。
ローメトキシルペクチン以外の増粘剤類を２種以上用いる場合の組み合わせとしては、例えば、少なくともローカストビーンガムとキサンタンガムを含む組み合わせ、グアガムとキサンタンガムを含む組み合わせ等の反応性のある増粘剤を組み合わせることで、個々の成分や混合後の気泡含有ゲルの物性を効率よく調整することができる。
<Thickeners>
As the thickeners, components known as gelling agents, thickeners, or stabilizers can be used. In the present invention, at least rhomethoxyl pectin is used as a thickener. Preferably, low methoxyl pectin and one or more thickeners other than low methoxyl pectin are used in combination. Low methoxyl pectin preferably has a DE value of 20-40.
Examples of thickeners other than low methoxyl pectin include locust bean gum, tamarind seed gum, xanthan gum, guar gum, tara gum, carrageenan, gellan gum, native gellan gum, mannan, starch, soybean polysaccharide, agar, gelatin and the like.
Among these, one kind selected from the group consisting of locust bean gum, tamarind seed gum, xanthan gum, and guar gum, particularly in terms of component stability before mixing the first composition and the second composition. The above is preferable.
As a combination when two or more thickeners other than rhomethoxyl pectin are used, for example, a combination of reactive thickeners such as a combination including at least locust bean gum and xanthan gum and a combination including guar gum and xanthan gum is combined. Thus, the physical properties of the individual components and the bubble-containing gel after mixing can be adjusted efficiently.
ローメトキシルペクチンはカルシウムと反応して適度にゲル化し、気泡の安定維持に寄与する。気泡含有ゲル状物に対するローメトキシルペクチンの含有量は、０．３質量％以上、１質量％以下が好ましい。前記範囲の下限値以上であると良好な気泡安定性が得られやすい。１質量％以下であると気泡含有ゲル状物の良好な風味食感が得られやすい。該ローメトキシルペクチンの含有量は、０．３質量％以上、０．９質量％以下がより好ましい。 Rhomethoxyl pectin reacts with calcium and gels appropriately, contributing to the stable maintenance of bubbles. The content of low methoxyl pectin with respect to the bubble-containing gel is preferably 0.3% by mass or more and 1% by mass or less. When it is at least the lower limit of the above range, good bubble stability is easily obtained. When the content is 1% by mass or less, a good flavor texture of the bubble-containing gel-like material is easily obtained. The content of the low methoxyl pectin is more preferably 0.3% by mass or more and 0.9% by mass or less.
ローメトキシルペクチン以外の増粘剤類は、起泡性および気泡安定性に寄与する。ローメトキシルペクチン以外の増粘剤類の含有量は、第１の組成物の粘度および第２の組成物の粘度がそれぞれ好適な範囲となるように設定することが好ましい。
なお、ローメトキシルペクチン以外の増粘剤類のうち、単独でゲル化する効果を有する増粘剤については、本発明の気泡含有ゲル状物に加えた際にゲル化を増強せずに粘度のみを増強する量として添加することが可能である。添加量としては、例えば、カラギナンは０．１質量％以下であることが好ましく、ネイティブジェランガムは０．０１質量％以下であることが好ましく、ジェランガム（脱アシルジェランガム）は０．１質量％以下であることが好ましく、寒天は０．１質量％以下または０．１質量％未満であることが好ましく、ゼラチンは０．５質量％以下または０．５質量％未満であることが好ましい。
また、ローメトキシルペクチン以外の増粘剤類であって、前記単独でゲル化する効果を有する増粘剤類以外の増粘剤類の含有量は、気泡含有ゲル状物に対して０．１〜１．５質量％が好ましく、０．２〜１質量％がより好ましい。前記範囲の下限値以上であると添加効果が良好に得られ、上限値以下であると好ましい食感が得られる。
Thickeners other than low methoxyl pectin contribute to foamability and cell stability. The content of thickeners other than low methoxyl pectin is preferably set so that the viscosity of the first composition and the viscosity of the second composition are in suitable ranges, respectively.
Of the thickeners other than rhomethoxyl pectin, the thickener having the effect of gelation alone is not viscosity enhanced when added to the bubble-containing gel-like material of the present invention. It is possible to add as an amount which enhances. As the addition amount, for example, carrageenan is preferably 0.1% by mass or less, native gellan gum is preferably 0.01% by mass or less, and gellan gum (deacylated gellan gum) is 0.1% by mass or less. Preferably, the agar is 0.1% by weight or less or less than 0.1% by weight, and the gelatin is preferably 0.5% by weight or less or less than 0.5% by weight.
Further, the content of thickeners other than rhomethoxyl pectin, other than the thickeners having the effect of gelation alone, is 0.1% with respect to the bubble-containing gel. -1.5 mass% is preferable, and 0.2-1 mass% is more preferable. When the amount is not less than the lower limit of the above range, the effect of addition is favorably obtained, and when the amount is not more than the upper limit, a preferable texture is obtained.
＜カルシウム塩＞
本発明において用いられるカルシウムは、カルシウム塩であることが好ましい。
例えば、カルシウム塩に由来するカルシウムイオンがローメトキシルペクチンと反応してゲル化を生じる。
カルシウム塩は水溶性のものが用いられる。ローメトキシルペクチンとの反応性が良好である点で乳酸カルシウムまたは塩化カルシウムが好ましい。取扱い性が良い点で乳酸カルシウムがより好ましい。
カルシウムの含有量は、ローメトキシルペクチン含有量に対してカルシウム塩含有量として１〜１０質量％が好ましく、２〜５質量％がより好ましい。前記範囲の下限値以上であると添加効果が良好に得られ、上限値以下であると好ましい食感が得られる。
<Calcium salt>
The calcium used in the present invention is preferably a calcium salt.
For example, calcium ions derived from calcium salts react with low methoxyl pectin to cause gelation.
A water-soluble calcium salt is used. Calcium lactate or calcium chloride is preferred because of its good reactivity with low methoxyl pectin. Calcium lactate is more preferable in terms of good handleability.
The calcium content is preferably 1 to 10% by mass and more preferably 2 to 5% by mass as the calcium salt content with respect to the low methoxyl pectin content. When the amount is not less than the lower limit of the above range, the effect of addition is favorably obtained, and when the amount is not more than the upper limit, a preferable texture is obtained.
＜金属イオン封鎖剤＞
第１の組成物または第２の組成物のうち、ローメトキシルペクチンを含有する方の組成物に金属イオン封鎖剤（キレート剤）を含有させることが好ましい。該組成物の構成成分に由来してカルシウムイオンが存在する場合に、金属イオン封鎖剤を含有させることによってローメトキシルペクチンとカルシウムイオンとの反応が生じるのを抑制できる。
金属イオン封鎖剤としては、ヘキサメタリン酸ナトリウム、クエン酸三ナトリウム、ポリリン酸ナトリウム、ピロリン酸ナトリウム等が挙げられる。特に添加量に対する効果の点でヘキサメタリン酸ナトリウムが好ましい。
金属イオン封鎖剤を含有させる場合、その含有量は、気泡含有ゲル状物に対して、例えば、０．０５〜０．４質量％が好ましく、０．１〜０．３５質量％がより好ましい。前記範囲内であると、ローメトキシルペクチンを含む組成物は混合前に液状を保って扱いやすく、混合後に、個々の組成物が反応してゲル化し、良好な食感が得られるものとなる。
<Metal ion sequestering agent>
Of the first composition and the second composition, the composition containing rhomethoxyl pectin preferably contains a sequestering agent (chelating agent). When calcium ions are present due to the constituents of the composition, the reaction between rhomethoxyl pectin and calcium ions can be suppressed by containing a sequestering agent.
Examples of the sequestering agent include sodium hexametaphosphate, trisodium citrate, sodium polyphosphate, sodium pyrophosphate and the like. In particular, sodium hexametaphosphate is preferable in terms of the effect on the amount added.
When the metal ion sequestering agent is contained, the content thereof is preferably 0.05 to 0.4% by mass, and more preferably 0.1 to 0.35% by mass with respect to the bubble-containing gel-like material. Within the above range, the composition containing low methoxyl pectin is easy to handle by maintaining a liquid state before mixing, and after mixing, each composition reacts to gel and a good texture is obtained.
＜酸成分＞
ローメトキシルペクチンを含有する方の組成物のｐＨが５．５以下となるように、必要に応じて酸成分を添加してもよい。
酸成分の具体例としては、クエン酸、乳酸、リンゴ酸、コハク酸、酒石酸、アジピン酸、酢酸、氷酢酸、フマル酸、グルコノデルタラクトン、グルコン酸、酪酸等の有機酸；リン酸、炭酸、塩酸等の無機酸を挙げることができる。酸成分はいずれか一種類のみを使用してもよいし、二種類以上を併用してもよい。
これらのうち、特に風味と添加効果の点でクエン酸、乳酸、リンゴ酸、酒石酸等が好ましい。また、前記の有機酸の塩類をｐＨ調整の目的で添加しても良い。特に風味やｐＨの緩衝作用等の点で、クエン酸ナトリウムが好ましい。
<Acid component>
If necessary, an acid component may be added so that the pH of the composition containing low methoxyl pectin is 5.5 or less.
Specific examples of the acid component include citric acid, lactic acid, malic acid, succinic acid, tartaric acid, adipic acid, acetic acid, glacial acetic acid, fumaric acid, glucono delta lactone, gluconic acid, butyric acid, etc .; phosphoric acid, carbonic acid And inorganic acids such as hydrochloric acid. Only one kind of acid component may be used, or two or more kinds may be used in combination.
Of these, citric acid, lactic acid, malic acid, tartaric acid and the like are particularly preferable in terms of flavor and addition effect. The organic acid salts may be added for the purpose of pH adjustment. In particular, sodium citrate is preferable in terms of flavor and pH buffering action.
＜その他の成分＞
気泡含有ゲル状物に、前記の成分（糖類、風味成分、起泡剤、増粘剤類、カルシウム塩、金属イオン封鎖剤、酸成分）以外のその他の成分を、本発明の効果を損なわない範囲で含有させることができる。
その他の成分の例としては、例えば香料、色素、酸化防止剤が挙げられる。
気泡含有ゲル状物に対する、その他の成分の含有量は１質量％以下が好ましく、０．５質量％以下がより好ましい。
<Other ingredients>
Other components other than the above-mentioned components (sugar, flavor component, foaming agent, thickener, calcium salt, sequestering agent, acid component) are not impaired in the bubble-containing gel material. It can be contained in a range.
Examples of other components include fragrances, pigments, and antioxidants.
The content of other components with respect to the bubble-containing gel is preferably 1% by mass or less, and more preferably 0.5% by mass or less.
＜気泡含有ゲル状物の製造方法＞
まず、気泡含有ゲル状物の全原料を第１の組成物と第２の組成物に分けて、それぞれを調製する。
全原料は、少なくとも水と、風味成分と、起泡剤と、増粘剤類（ローメトキシルペクチンを含む）とカルシウム（カルシウム塩）を含み、第１の組成物と第２の組成物の合計におけるｐＨが６．２以下であり、可溶性固形分が１０〜３５質量％である。
<Method for producing bubble-containing gel-like material>
First, all the raw materials for the bubble-containing gel-like material are divided into a first composition and a second composition to prepare each.
The total raw material contains at least water, a flavor component, a foaming agent, thickeners (including low methoxyl pectin), and calcium (calcium salt), and is the sum of the first composition and the second composition PH is 6.2 or less, and the soluble solid content is 10 to 35% by mass.
第１の組成物には少なくとも起泡剤を含有させ、第２の組成物には少なくとも風味成分を含有させる。第２の組成物中に起泡剤が存在しても構わないが、第２の組成物には気泡を含有させないため、原料として用いる起泡剤の全部を第１の組成物に含有させることが好ましい。また第１の組成物の起泡を妨げない範囲で、第１の組成物中に風味成分が含まれていてもよい。原料として用いる風味成分のうちの５０質量％以上が第２の組成物に含まれていることが好ましく、８０質量％以上がより好ましく、風味成分の全部が第２の組成物に含まれていることが特に好ましい。 The first composition contains at least a foaming agent, and the second composition contains at least a flavor component. A foaming agent may be present in the second composition, but since the second composition does not contain bubbles, the first composition contains all of the foaming agent used as a raw material. Is preferred. Moreover, the flavor component may be contained in the 1st composition in the range which does not prevent foaming of the 1st composition. Of the flavor components used as raw materials, 50% by mass or more is preferably contained in the second composition, more preferably 80% by mass or more, and all of the flavor components are contained in the second composition. It is particularly preferred.
第１の組成物および第２の組成物のいずれか一方にローメトキシルペクチンを含有させ、他方にカルシウムを含有させる。ローメトキシルペクチンとカルシウムを別々の組成物に含有させることにより、気泡が形成される前にゲル化が進行するのを抑えることができる。第１の組成物および第２の組成物の両方が水を含むことが好ましい。 Rhomethoxyl pectin is contained in one of the first composition and the second composition, and calcium is contained in the other. By including low methoxyl pectin and calcium in separate compositions, it is possible to prevent gelation from proceeding before bubbles are formed. It is preferred that both the first composition and the second composition contain water.
ローメトキシルペクチンを含有させる方の組成物のｐＨは、加熱による分解を抑えるという点で５．５以下とする。該ｐＨが５．５以下であると、殺菌工程を経ても、ローメトキシルペクチンによる安定した物性が得られる。該ｐＨは５．４以下が好ましく、４．３以下がより好ましい。ローメトキシルペクチンを含有させる方の組成物のｐＨは、他方の組成物のｐＨも考慮して、全原料のｐＨが好ましい範囲となるように設定することが好ましい。
起泡剤、風味成分、ローメトキシルペクチン、およびカルシウム以外の原料は、第１の組成物および第２の組成物のいずれか一方に含有させてもよく、両方に分けて含有させてもよい。
The pH of the composition containing low methoxyl pectin is set to 5.5 or less from the viewpoint of suppressing decomposition by heating. If the pH is 5.5 or less, stable physical properties with low methoxyl pectin can be obtained even after the sterilization step. The pH is preferably 5.4 or less, and more preferably 4.3 or less. The pH of the composition containing rhomethoxyl pectin is preferably set so that the pH of all the raw materials falls within a preferable range in consideration of the pH of the other composition.
Raw materials other than the foaming agent, flavor component, low methoxyl pectin, and calcium may be contained in either the first composition or the second composition, or may be contained separately in both.
第１の組成物および第２の組成物の配合は、それぞれの１０℃における粘度が３５０〜３０００ｍＰａ・ｓの範囲内となるように設計する。
本発明における粘度の値は、Ｂ型粘度計にて、Ｎｏ．２ローターを使用し、回転数６０ｒｐｍで測定した値である。
起泡剤を含む第１の組成物の該粘度は、気泡を含有させる前の粘度である。第１の組成物の１０℃における粘度が３５０ｍＰａ・ｓ以上であると良好な気泡安定性が得られる。３０００ｍＰａ・ｓ以下であると第１の組成物を起泡させる際に良好な起泡性が得られ、また気泡含有ゲル状食品における良好な付着性が得られる。第１の組成物の該粘度の好ましい範囲は４００〜２５００ｍＰａ・ｓであり、８００〜２０００ｍＰａ・ｓがより好ましい。
風味成分を含む第２の組成物の１０℃における粘度が３５０ｍＰａ・ｓ以上であると、第１の組成物との混合を均一にすることができ、３０００ｍＰａ・ｓ以下であると混合後の食感が好ましくなる。第２の組成物の該粘度の好ましい範囲は４００〜２５００ｍＰａ・ｓであり、８００〜２０００ｍＰａ・ｓがより好ましい。
The blending of the first composition and the second composition is designed so that the respective viscosities at 10 ° C. are in the range of 350 to 3000 mPa · s.
The viscosity value in the present invention is measured with a B-type viscometer. This is a value measured using a 2-rotor at a rotational speed of 60 rpm.
The viscosity of the 1st composition containing a foaming agent is a viscosity before making a bubble contain. When the viscosity at 10 ° C. of the first composition is 350 mPa · s or more, good bubble stability is obtained. When it is 3000 mPa · s or less, good foaming properties are obtained when the first composition is foamed, and good adhesion in a foam-containing gelled food is obtained. The preferable range of the viscosity of the first composition is 400 to 2500 mPa · s, and more preferably 800 to 2000 mPa · s.
When the viscosity at 10 ° C. of the second composition containing the flavor component is 350 mPa · s or more, mixing with the first composition can be made uniform, and when the viscosity is 3000 mPa · s or less, the mixed food A feeling becomes preferable. The preferable range of the viscosity of the second composition is 400 to 2500 mPa · s, and more preferably 800 to 2000 mPa · s.
第１の組成物と第２の組成物との質量比は以下の式（１）で表される。
［第１の組成物］：［第２の組成物］＝１０：９０〜７０：３０ ・・・（１）
第１の組成物が全原料の１０質量％以上であると、気泡含有ゲル状食品におけるオーバーランが高く、軽い風味および軽い食感が得られやすい。また第１の組成物が全原料の７０質量％以下であると、気泡含有ゲル状食品における良好な気泡安定性が得られやすい。
気泡含有ゲル状食品の軽い風味および軽い食感を得るには、第１の組成物と第２の組成物を混合した後のオーバーランの値、すなわち気泡含有ゲル状食品におけるオーバーランの値が２０％以上が好ましく、５０％以上がより好ましい。
気泡含有ゲル状食品における良好な気泡安定性を得るには、気泡含有ゲル状食品におけるオーバーランの値が２０〜２００％が好ましい。
The mass ratio between the first composition and the second composition is represented by the following formula (1).
[First composition]: [Second composition] = 10: 90 to 70:30 (1)
When the first composition is 10% by mass or more of the total raw materials, the overrun in the bubble-containing gelled food is high, and a light flavor and a light texture are easily obtained. In addition, when the first composition is 70% by mass or less of the total raw materials, good bubble stability in the bubble-containing gelled food is easily obtained.
In order to obtain a light flavor and a light texture of the aerated gel-like food, the overrun value after mixing the first composition and the second composition, that is, the overrun value in the aerated gel-like food is 20% or more is preferable and 50% or more is more preferable.
In order to obtain good bubble stability in the bubble-containing gel-like food, the overrun value in the bubble-containing gel-like food is preferably 20 to 200%.
［混合溶解工程・殺菌工程］
第１の組成物および第２の組成物は、それぞれに含有させる成分（以下、含有成分ということもある。）の全部を撹拌し、混合して調製する。撹拌混合しただけでは全部の含有成分を溶解できない場合は、加熱処理して溶解すればよい。例えば常温（２０〜３０℃、以下同様。）の溶解水に含有成分の全部を投入して混合液とした後、該混合液を加熱処理して溶解させることが好ましい。
第１の組成物または第２の組成物は、必要に応じて加熱による殺菌処理を施すことができる。各組成物の含有成分を溶解させるために加熱処理を施す場合、加熱処理条件を殺菌処理を兼ねる条件とすることが好ましい。
[Mixing dissolution process / sterilization process]
The first composition and the second composition are prepared by stirring and mixing all of the components (hereinafter also referred to as “containing components”) contained therein. If all the components cannot be dissolved only by stirring and mixing, they may be heated and dissolved. For example, it is preferable to add all of the components to dissolved water at room temperature (20 to 30 ° C., the same applies hereinafter) to form a mixed solution, and then heat-treat the mixed solution to dissolve it.
The first composition or the second composition can be sterilized by heating as necessary. When heat treatment is performed in order to dissolve the components contained in each composition, it is preferable that the heat treatment condition is a condition that also serves as a sterilization treatment.
具体的に、少なくとも起泡剤を含む第１の組成物の加熱処理条件は、加熱処理温度が９０℃以上であることが好ましい。該加熱処理温度の上限は含有成分が熱変性を生じない範囲であればよい。例えば１４０℃以下が好ましく、１３０℃以下がより好ましい。加熱時間は、含有成分を溶解させることができ、殺菌効果が得られ、かつ含有成分が熱変性を生じない時間に設定することが好ましい。例えば、９０℃に１０分間保持する条件、１２５℃に１５秒間保持する条件、１３０℃に２秒間保持する条件、またはこれらと同等の殺菌効果が得られる加熱条件が好ましい。 Specifically, the heat treatment condition of the first composition containing at least the foaming agent is preferably such that the heat treatment temperature is 90 ° C. or higher. The upper limit of the heat treatment temperature may be in a range in which the contained component does not cause heat denaturation. For example, 140 ° C. or lower is preferable, and 130 ° C. or lower is more preferable. The heating time is preferably set to a time during which the contained components can be dissolved, a bactericidal effect is obtained, and the contained components do not undergo thermal denaturation. For example, a condition of holding at 90 ° C. for 10 minutes, a condition of holding at 125 ° C. for 15 seconds, a condition of holding at 130 ° C. for 2 seconds, or a heating condition that provides a sterilizing effect equivalent to these is preferable.
また、少なくとも風味成分を含む第２の組成物の加熱処理条件は、加熱処理温度が９０℃以上であることが好ましい。該加熱処理温度の上限は含有成分が熱変性を生じない範囲であればよい。例えば１２０℃以下が好ましく、１１０℃以下がより好ましい。加熱時間は、含有成分を溶解させることができ、殺菌効果が得られ、かつ含有成分が熱変性を生じない時間に設定することが好ましい。例えば、９０℃に５分間保持する条件、またはこれらと同等の殺菌効果が得られる加熱条件が好ましい。 Moreover, as for the heat processing conditions of the 2nd composition containing a flavor component at least, it is preferable that heat processing temperature is 90 degreeC or more. The upper limit of the heat treatment temperature may be in a range in which the contained component does not cause heat denaturation. For example, 120 ° C. or lower is preferable, and 110 ° C. or lower is more preferable. The heating time is preferably set to a time during which the contained components can be dissolved, a bactericidal effect is obtained, and the contained components do not undergo thermal denaturation. For example, a condition of maintaining at 90 ° C. for 5 minutes or a heating condition that provides a sterilizing effect equivalent to these is preferable.
［冷却工程・起泡工程］
含有成分を混合溶解し、必要に応じて加熱殺菌した第１の組成物を、０〜１０℃の冷却温度に冷却した後、起泡工程を行って気泡を含有させる。第１の組成物の冷却温度が前記範囲の上限値以下であることにより適度に気泡の維持に貢献し、下限値以上であることにより起泡が可能となる。
一方、含有成分を混合溶解し、必要に応じて加熱殺菌した第２の組成物は、０〜１５℃の冷却温度に冷却する。起泡工程は行わない。第２の組成物の冷却温度が前記範囲の上限値以下であることにより第１の組成物との混合後に、気泡の状態を維持し、下限値以上であることにより気泡を消失せずに第１の組成物との混合を行うことができる。
[Cooling process / foaming process]
The first composition, in which the components are mixed and dissolved and heat-sterilized as necessary, is cooled to a cooling temperature of 0 to 10 ° C., and then a foaming step is performed to contain bubbles. When the cooling temperature of the first composition is not more than the upper limit of the above range, it contributes moderately to maintaining the bubbles, and when it is not less than the lower limit, foaming becomes possible.
On the other hand, the 2nd composition which mixedly melted the content component and heat-sterilized as needed is cooled to the cooling temperature of 0-15 degreeC. No foaming process is performed. When the cooling temperature of the second composition is equal to or lower than the upper limit of the above range, the state of bubbles is maintained after mixing with the first composition, and when the cooling temperature is equal to or higher than the lower limit, the bubbles are not lost. Mixing with one composition can be carried out.
起泡工程では、冷却された第１の組成物に気泡を含有させる。気泡を含有させる方法は公知の方法を用いることができる。例えばホイップマシン、ミキサー等を適宜用いて起泡させることができる。このときオーバーランが１００〜３００％となるように気泡を含有させる。
本明細書におけるオーバーランの値は、撹拌前の体積に対する、撹拌前後における体積増加分の割合を意味し、下記式（Ｉ）より求められる値である。
オーバーラン（％）＝（撹拌後の体積−撹拌前の体積）／撹拌前の体積×１００ ・・・（Ｉ）
In the foaming step, bubbles are included in the cooled first composition. A known method can be used as a method of incorporating bubbles. For example, foam can be generated using a whip machine, a mixer or the like as appropriate. At this time, bubbles are included so that the overrun is 100 to 300%.
The value of overrun in this specification means the ratio of the volume increase before and after stirring to the volume before stirring, and is a value obtained from the following formula (I).
Overrun (%) = (Volume after stirring−Volume before stirring) / Volume before stirring × 100 (I)
第１の組成物のオーバーランが１００％以上であると、気泡含有ゲル状食品におけるオーバーランが高くなって軽い風味および軽い食感が得られやすい。また第１の組成物のオーバーランが３００％以下であると、気泡含有ゲル状食品における良好な気泡安定性が得られやすい。第１の組成物のオーバーランは、１００〜３００％が好ましく、１２０〜２５０％がより好ましい。
本発明における第１の組成物は起泡性が良好であり、短時間の起泡工程で高いオーバーランを得ることができる。例えば１０分の起泡時間（ホイップ時間）で３００％以上のオーバーランを達成できる。
When the overrun of the first composition is 100% or more, the overrun in the bubble-containing gelled food becomes high, and a light flavor and a light texture are easily obtained. Moreover, when the overrun of the first composition is 300% or less, good bubble stability in the bubble-containing gelled food is easily obtained. The overrun of the first composition is preferably 100 to 300%, more preferably 120 to 250%.
The first composition in the present invention has good foaming properties, and a high overrun can be obtained in a short foaming process. For example, an overrun of 300% or more can be achieved with a foaming time (whipping time) of 10 minutes.
［混合工程］
前記冷却工程で冷却した第２の組成物と、前記起泡工程で気泡を含有させた第１の組成物とを混合して、気泡含有ゲル状物を得る。
混合は公知の方法で行うことができる。気泡が壊れないように混合することが好ましい。混合手段としては例えば、手作業で行う場合は、へらで全体を軽く混合する程度にとどめることが好ましい。また、機械的に連続で混合する場合は、駆動部が無いような静止型混合機（例えば、スタティックミキサー：（株）ノリタケカンパニーリミテッド社製、等）を使用することが好ましい。
混合時間は短すぎると均一な混合状態が得られないおそれがあり、長すぎると気泡が壊れるおそれがある。したがって、これらの不都合が生じない混合時間に設定することが好ましく、均一な混合が得られる範囲でできるだけ短い時間を設定することが望ましい。
[Mixing process]
The second composition cooled in the cooling step and the first composition containing bubbles in the foaming step are mixed to obtain a bubble-containing gel.
Mixing can be performed by a known method. It is preferable to mix so that the bubbles do not break. As the mixing means, for example, when it is performed manually, it is preferable that the whole is lightly mixed with a spatula. In addition, when mixing mechanically continuously, it is preferable to use a static mixer (for example, static mixer: manufactured by Noritake Co., Ltd., etc.) having no drive unit.
If the mixing time is too short, a uniform mixed state may not be obtained, and if it is too long, bubbles may be broken. Therefore, it is preferable to set a mixing time that does not cause these inconveniences, and it is desirable to set a time as short as possible within a range where uniform mixing can be obtained.
このようにして得られる気泡含有ゲル状物は、可溶性固形分が低いため、付着性が低くてさっぱりとした口当たりが得られる。例えば、後述の方法で測定される付着性の値が４００Ｊ／ｍ３以下、好ましくは３００Ｊ／ｍ３以下である気泡含有ゲル状物が得られる。
また第１の組成物と第２の組成物に分け、第１の組成物にのみ気泡を含有させることにより良好な起泡性が得られ、効率良く、高いオーバーラン値を達成することができる。
第１の組成物のオーバーラン値、および第１の組成物と第２の組成物の質量比を調節することによって、気泡含有ゲル状物におけるオーバーラン値を調整することができるため、製品の設計自由度も高い。
Since the bubble-containing gel-like material thus obtained has a low soluble solid content, it has a low adhesion and a refreshing mouthfeel. For example, the value of adhesion as measured by the method described below is 400 J / m 3 or less, preferably aerated gel was obtained at 300 J / m 3 or less.
Moreover, by dividing into the first composition and the second composition and adding bubbles only to the first composition, good foaming properties can be obtained, and a high overrun value can be achieved efficiently. .
By adjusting the overrun value of the first composition and the mass ratio of the first composition and the second composition, the overrun value in the bubble-containing gel can be adjusted. High design freedom.
さらに、第１の組成物および第２の組成物のいずれか一方にローメトキシルペクチンを含有させ、他方にカルシウムを含有させ、第１の組成物に気泡を含有させた後にこれらを混合することにより、良好な気泡安定性が得られる。 Furthermore, either one of the first composition and the second composition contains rhomethoxyl pectin, the other contains calcium, and the first composition contains bubbles and then mixed with these. Good bubble stability can be obtained.
≪気泡含有ゲル状物を用いた積層食品の製造方法≫
予め容器内にヨーグルト、プリン等の食品が収容された容器入り食品を用意し、混合工程で得られた気泡含有ゲル状物を該容器内に充填することにより、容器内の食品の上に気泡含有ゲル状物が積層された積層食品が得られる。
容器内の食品はカルシウムを含むことが好ましい。該食品に含まれるカルシウムと、気泡含有ゲル状物中のローメトキシルペクチンとが反応して、気泡安定性が向上する。
≪Method for producing laminated food using foam-containing gel-like substance≫
Prepare food in a container that contains food such as yogurt and pudding in the container in advance, and fill the container with the foam-containing gel-like material obtained in the mixing step. A laminated food in which the contained gel-like material is laminated is obtained.
The food in the container preferably contains calcium. Calcium contained in the food reacts with low methoxyl pectin in the bubble-containing gel to improve bubble stability.
カルシウムを含む食品は、カルシウムを０．０５質量％以上含み、気泡含有ゲル状物を積層できる程度のゲル状または固体状であればよい。具体例としては、ヨーグルト、プリン、ババロア、アイスクリーム、乳成分を含むゼリー等の乳成分を含む食品；乳酸カルシウム等を含むゼリー（ただし乳成分を含まない）等が挙げられる。 The food containing calcium may be a gel or solid that contains 0.05% by mass or more of calcium and is capable of laminating the bubble-containing gel. Specific examples include foods containing milk components such as yogurt, pudding, bavalore, ice cream, jelly containing milk components; jelly containing calcium lactate (but not containing milk components), and the like.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。以下において、含有量の単位としての「％」は特に断りのない限り「質量％」である。以下の例で気泡含有ゲル状食品の製造に使用した原料を表１に示す。 Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples. In the following, “%” as a unit of content is “% by mass” unless otherwise specified. The raw materials used in the production of the bubble-containing gel food in the following examples are shown in Table 1.
≪例１〜８≫
本例では、起泡剤を含む組成物（第１の組成物）の粘度を変えて気泡含有ゲル状物を製造し、これをミルクプリンの上に積層して積層食品を製造した。
本例においては、起泡剤を含む組成物（第１の組成物）にカルシウム（カルシウム塩として）を含有させ、風味成分を含む組成物（第２の組成物）にローメトキシルペクチン（表ではＬＭペクチンと表記。以下同様）を含有させた。
例５は第１の組成物にカルシウムを含有させない比較例である。
<< Examples 1-8 >>
In this example, the foam-containing gel-like product was produced by changing the viscosity of the composition containing the foaming agent (first composition), and this was laminated on the milk pudding to produce a laminated food product.
In this example, calcium (as a calcium salt) is contained in the composition containing the foaming agent (first composition), and low methoxyl pectin (in the table) is added to the composition containing the flavor component (second composition). LM pectin (hereinafter the same).
Example 5 is a comparative example in which calcium is not contained in the first composition.
表２に示す配合で、起泡剤を含む組成物（第１の組成物）を調製した。
まず、ミキサー（プライミクス社製、製品名Ｔ．Ｋ．ホモミキサー マークＩＩ、以下、ミキサーという。）で全成分を撹拌混合した。得られた混合液を湯煎により、９０℃、１０分間の条件で加熱殺菌処理し、１０℃まで冷却して第１の組成物とした。第１の組成物の１０℃における粘度を表２に示す（以下、同様）。
次いで、得られた第１の組成物（１０℃）を卓上型ホイップマシン（デロンギ社製、製品名：キッチンマシン シェフクラッシック Ｋ４００５、以下、ホイップマシンという。）で気泡を含有させながら撹拌した。回転数は１８０ｒｐｍとした。下記の方法で起泡性（ホイップ性）および気泡安定性を評価した。その結果を表５に示す。
A composition (first composition) containing a foaming agent was prepared with the formulation shown in Table 2.
First, all the components were stirred and mixed with a mixer (product name TK Homomixer Mark II, hereinafter referred to as a mixer) manufactured by PRIMIX Corporation. The obtained mixed liquid was sterilized by heating in a hot water bath at 90 ° C. for 10 minutes, and cooled to 10 ° C. to obtain a first composition. The viscosity at 10 ° C. of the first composition is shown in Table 2 (hereinafter the same).
Next, the obtained first composition (10 ° C.) was stirred with a table-top whipping machine (manufactured by Delonghi Co., Ltd., product name: Kitchen Machine Chef Classic K4005, hereinafter referred to as a whipping machine) while containing bubbles. The rotation speed was 180 rpm. The foaming property (whipping property) and bubble stability were evaluated by the following methods. The results are shown in Table 5.
表３に示す配合で、風味成分を含む組成物（第２の組成物）を調製した。
まず、ミキサーで全成分を撹拌混合した。得られた混合液を湯煎により、９０℃、５分間の条件で加熱殺菌処理し、１０℃まで冷却して第２の組成物とした。第２の組成物の１０℃における粘度、およびｐＨを表３に示す（以下、同様）。
表４に示す配合で、容器入りミルクプリンを製造した。
まず、ミキサーで全成分を撹拌混合した。得られた混合液を湯煎により、９０℃、１０分間の条件で加熱殺菌処理し、６０℃まで冷却して原料液とした。容量が１１０ｍＬのプリンカップに原料液を６０ｍＬ充填し、５℃で一晩冷却して容器入りミルクプリンを得た。
A composition containing a flavor component (second composition) with the formulation shown in Table 3 was prepared.
First, all components were stirred and mixed with a mixer. The obtained mixed liquid was sterilized by heating in a hot water bath at 90 ° C. for 5 minutes, and cooled to 10 ° C. to obtain a second composition. The viscosity and pH at 10 ° C. of the second composition are shown in Table 3 (hereinafter the same).
Milk pudding in a container was manufactured with the formulation shown in Table 4.
First, all components were stirred and mixed with a mixer. The obtained mixed liquid was sterilized by heating in a hot water bath at 90 ° C. for 10 minutes, and cooled to 60 ° C. to obtain a raw material liquid. A pudding cup having a capacity of 110 mL was filled with 60 mL of the raw material liquid and cooled overnight at 5 ° C. to obtain a milk pudding in a container.
以下の方法で気泡含有ゲル状物を製造し、さらにこれを用いて積層食品を製造した。
第１の組成物を９分間ホイップして気泡を含有させたもの（１０〜１５℃）と、第２の組成物（１０℃）を、表５に示す配合で混合して気泡含有ゲル状物を得た。混合は、ボウルに第１の組成物および第２の組成物を入れてゴムベラで混合し、全体が均一になった時点で混合を完了させた。得られた気泡含有ゲル状物のｐＨおよび可溶性固形分を表５に示す。
得られた気泡含有ゲル状物の１０ｇを、前記で製造した容器入りミルクプリンの上に充填し、５℃で一晩冷却して積層食品を得た。
A bubble-containing gel-like product was produced by the following method, and a laminated food was produced using the gel-like product.
The first composition was whipped for 9 minutes to contain bubbles (10 to 15 ° C.) and the second composition (10 ° C.) were mixed with the formulation shown in Table 5 to contain bubbles. Got. For mixing, the first composition and the second composition were put in a bowl and mixed with a rubber spatula, and the mixing was completed when the whole became uniform. Table 5 shows the pH and soluble solid content of the resulting bubble-containing gel.
10 g of the obtained bubble-containing gel-like product was filled on the milk pudding contained in the container prepared above and cooled at 5 ° C. overnight to obtain a laminated food product.
＜評価方法＞
［第１の組成物の起泡性］
第１の組成物をホイップマシンで撹拌する際のホイップ時間（起泡時間）を３分、６分、または９分とし、それぞれのオーバーランを求めた。この結果に基づき、下記の基準で起泡性を評価した。結果を表５に示す。
◎：９分間のホイップで３００％以上のオーバーランが得られる。
○：９分間のホイップでのオーバーランが２００％以上、３００％未満。
△：９分間のホイップでのオーバーランが１００％以上２００％未満。
×：９分間のホイップでのオーバーランが１００％未満。
<Evaluation method>
[Foamability of the first composition]
The whipping time (foaming time) when stirring the first composition with a whipping machine was 3 minutes, 6 minutes, or 9 minutes, and each overrun was determined. Based on this result, foamability was evaluated according to the following criteria. The results are shown in Table 5.
A: Overrun of 300% or more can be obtained with 9 minutes of whipping.
○: Overrun in 9 minutes whip is 200% or more and less than 300%.
(Triangle | delta): Overrun in 9 minutes whip is 100% or more and less than 200%.
X: Overrun in 9 minutes whip is less than 100%.
［第１の組成物の気泡安定性］
第１の組成物をホイップマシンで撹拌する際のホイップ時間（起泡時間）を９分として得られた、気泡を含有する第１の組成物の６０ｇをプリンカップ（底面の内径４０ｍｍ、容量１１０ｍＬ）に入れ、１０℃の冷蔵庫内に３０分間静置した。離水が生じるとカップの底に水様成分の層が形成される。この水様成分の層の厚さを目視にて測定し、下記の基準で気泡安定性を評価した。結果を表５に示す。
○：離水が見られない。
△：離水が見られる。水様成分の層の厚さが１ｍｍ以下。
×：離水が見られる。水様成分の層の厚さが１ｍｍを超える。
[Bubble stability of the first composition]
60 g of the first composition containing bubbles was obtained with a whipping time (foaming time) of 9 minutes when stirring the first composition with a whipping machine. In a refrigerator at 10 ° C. for 30 minutes. When water separation occurs, a layer of a water-like component is formed at the bottom of the cup. The layer thickness of this water-like component was measured visually, and the bubble stability was evaluated according to the following criteria. The results are shown in Table 5.
○: No water separation is observed.
Δ: Water separation is observed. The thickness of the water-like component layer is 1 mm or less.
X: Water separation is observed. The thickness of the aqueous component layer is greater than 1 mm.
［気泡含有ゲル状物の気泡安定性］
前記で得た積層食品を１０℃の冷蔵庫内に３日間静置した。気泡含有ゲル状物の離水が生じると、気泡含有ゲル状物の層とミルクプリンの層との境界に水様成分の層が形成される。この水様成分の層の厚さを目視にて測定し、下記の基準で気泡安定性を評価した。結果を表５に示す。
○：離水が見られない。
△：離水が見られる。水様成分の層の厚さが１ｍｍ以下。
×：離水が見られる。水様成分の層の厚さが１ｍｍを超える。
[Bubble stability of foam-containing gel]
The laminated food obtained above was left in a refrigerator at 10 ° C. for 3 days. When water separation of the bubble-containing gel-like substance occurs, a water-like component layer is formed at the boundary between the bubble-containing gel-like substance layer and the milk pudding layer. The layer thickness of this water-like component was measured visually, and the bubble stability was evaluated according to the following criteria. The results are shown in Table 5.
○: No water separation is observed.
Δ: Water separation is observed. The thickness of the water-like component layer is 1 mm or less.
X: Water separation is observed. The thickness of the aqueous component layer is greater than 1 mm.
［気泡含有ゲル状物の風味食感］
前記で得た積層食品の気泡含有ゲル状物を１０℃の冷蔵庫内に２日間保存したものを試食し、下記の基準で評価した。結果を表５に示す。
◎：軽い食感が得られるだけでなく、口溶けの良さが感じられる。
○：軽い食感が得られる。
△：食感がやや重いが、製品として許容できる。
×：食感が重く、製品として適さない。
[Flavored texture of foam-containing gel]
Samples obtained by storing the foam-containing gel-like product of the laminated food obtained above in a refrigerator at 10 ° C. for 2 days were sampled and evaluated according to the following criteria. The results are shown in Table 5.
A: Not only a light texture is obtained, but also good melting of the mouth is felt.
○: A light texture is obtained.
Δ: Texture is slightly heavy, but acceptable as a product.
X: Texture is heavy and is not suitable as a product.
［気泡含有ゲル状物の付着性］
気泡含有ゲル状物の付着性を、消食表第２７７号（平成２３年６月２３日）「特別用途食品の表示許可等について」の第１８頁、別添１の別紙３ えん下困難者用食品の試験方法、（１）硬さ、付着性及び凝集性の試験方法に準処する方法で測定した。測定時の試料の温度は１０℃とした。
許可基準Ｉに相当する『ゲル状で、付着性が４００Ｊ／ｍ３以下』であれば付着性が良好である。結果を表５に示す。
[Adhesion of bubble-containing gel-like material]
For adhesion of foam-containing gel-like materials, see Table 18 of Appendix 277 (June 23, 2011) “Regarding labeling of special-purpose foods”,
Adhesion is good if it is “gel-like and adherence is 400 J / m 3 or less” corresponding to permission standard I. The results are shown in Table 5.
表５の結果より、例１〜３、６〜８において、オーバーランが高くて軽い風味および軽い食感を有し、付着性が４００Ｊ／ｍ３以下と低くてさっぱりとした口当たりが得られ、かつ離水が生じ難くて気泡の維持安定性に優れる気泡含有ゲル状食品が得られた。
これに対して、第１の組成物の粘度が高い例４は、第１の組成物の起泡性がやや劣り、気泡含有ゲル状物の付着性が高かった。
また例５は、カルシウム塩が配合されていないため、第１の組成物の起泡性および気泡安定性は良好であったが、気泡含有ゲル状物の気泡安定性が悪く、離水が顕著に生じた。
From the results of Table 5, in Examples 1 to 3 and 6 to 8, the overrun is high, has a light flavor and a light texture, and has a low and refreshing mouthfeel with a low adhesion of 400 J / m 3 or less. In addition, an air-containing gel-like food that hardly causes water separation and has excellent air bubble maintenance stability was obtained.
On the other hand, in Example 4, where the viscosity of the first composition was high, the foamability of the first composition was slightly inferior, and the adhesiveness of the bubble-containing gel-like material was high.
In Example 5, since the calcium salt was not blended, the foamability and bubble stability of the first composition were good, but the bubble stability of the bubble-containing gel-like material was poor, and water separation was remarkable. occured.
例１は、他の例に比べて第１の組成物の粘度がやや低いため、第１の組成物の気泡安定性が△であり、気泡含有ゲル状物の気泡安定性も△であるが、付着性および風味食感は良好である。
乳酸カルシウムの含有量がやや少ない例６は気泡含有ゲル状物の気泡安定性が△であるが、付着性および風味食感は良好である。乳酸カルシウムの含有量がやや多い例８は、気泡含有ゲル状物の風味食感が△であるが、付着性および気泡安定性は良好である。
In Example 1, since the viscosity of the first composition is slightly lower than in the other examples, the bubble stability of the first composition is Δ, and the bubble stability of the bubble-containing gel is also Δ. Adhesion and flavor texture are good.
In Example 6 in which the content of calcium lactate is slightly low, the foam stability of the foam-containing gel-like product is Δ, but the adhesion and flavor texture are good. In Example 8 in which the content of calcium lactate is slightly high, the flavor texture of the foam-containing gel-like product is Δ, but the adhesion and the foam stability are good.
≪例１１〜１７≫
本例では、風味成分を含む組成物（第２の組成物）の配合を変え、かつ第１の組成物と第２の組成物の質量比を変えて、種々の気泡含有ゲル状物を製造し、これをミルクプリンの上に積層して積層食品を製造した。
本例においては、起泡剤を含む組成物（第１の組成物）にカルシウム（カルシウム塩として）を含有させ、風味成分を含む組成物（第２の組成物）にローメトキシルペクチンを含有させた。
第１の組成物としては例２で用いたのと同じＮｏ．２の組成物を用いた。
<< Examples 11 to 17 >>
In this example, various bubble-containing gels are produced by changing the composition of the composition containing the flavor component (second composition) and changing the mass ratio of the first composition to the second composition. And this was laminated | stacked on the milk pudding and the laminated food was manufactured.
In this example, the composition containing the foaming agent (first composition) contains calcium (as calcium salt), and the composition containing the flavor component (second composition) contains low methoxyl pectin. It was.
The same No. 1 as used in Example 2 was used as the first composition. Two compositions were used.
表６に示す配合で、前記例１と同様にして風味成分を含む組成物（第２の組成物）を調製した。第１の組成物としては例２で用いたのと同じＮｏ．２の組成物を用いた。
以下の方法で気泡含有ゲル状物を製造し、さらにこれを用いて積層食品を製造した。容器入りミルクプリンは例１と同じものを用いた。
Ｎｏ．２の第１の組成物を３分間、６分間、または９分間ホイップして気泡を含有させたもの（１０〜１５℃）と、第２の組成物（１０℃）を、表７に示す配合で混合して気泡含有ゲル状物を得た。混合装置および混合条件は例１と同様である。得られた気泡含有ゲル状物のｐＨおよび可溶性固形分を表７に示す。
A composition (second composition) containing a flavor component was prepared in the same manner as in Example 1 with the formulation shown in Table 6. The same No. 1 as used in Example 2 was used as the first composition. Two compositions were used.
A bubble-containing gel-like product was produced by the following method, and a laminated food was produced using the gel-like product. The same milk pudding in a container as in Example 1 was used.
No. Table 7 shows the composition in which the first composition of No. 2 was whipped for 3 minutes, 6 minutes, or 9 minutes to contain bubbles (10 to 15 ° C.) and the second composition (10 ° C.) To obtain a bubble-containing gel. The mixing apparatus and mixing conditions are the same as in Example 1. Table 7 shows the pH and soluble solid content of the obtained bubble-containing gel.
混合する前の、気泡を含有する第１の組成物のオーバーランは１００％、約２００％、または約３００％である。混合後の気泡含有ゲル状物のオーバーラン（計算値）を表７に記載する。
混合後の気泡安定性を、前記［気泡含有ゲル状物の気泡安定性］と同様にして評価した。結果を表７に示す。
気泡含有ゲル状物の風味食感を、前記［気泡含有ゲル状物の風味食感］と同様にして評価した。結果を表７に示す。
気泡含有ゲル状物の付着性を、前記［気泡含有ゲル状物の付着性］と同様にして評価した。結果を表７に示す。
The overrun of the first composition containing bubbles before mixing is 100%, about 200%, or about 300%. Table 7 shows the overrun (calculated value) of the bubble-containing gel-like material after mixing.
The bubble stability after mixing was evaluated in the same manner as [Bubble Stability of Bubble-Containing Gel-like Material]. The results are shown in Table 7.
The flavor texture of the bubble-containing gel-like product was evaluated in the same manner as the above [Flavor texture of the bubble-containing gel-like product]. The results are shown in Table 7.
The adhesiveness of the bubble-containing gel-like product was evaluated in the same manner as the above [Adhesion of the bubble-containing gel-like product]. The results are shown in Table 7.
表７の結果より、気泡を含有させた第１の組成物と第２の組成物を１０：９０〜７０：３０で混合することにより、オーバーランが低いものから高いものまで、広い範囲で、付着性が４００Ｊ／ｍ３以下となり低くてさっぱりとした口当たりが得られ、かつ離水が生じ難くて気泡の維持安定性に優れる気泡含有ゲル状食品を製造できることがわかる。
特に、例１６、１７との比較により、気泡含有ゲル状物中のローメトキシルペクチンの含有量が０．３〜１質量％である例１１−１５の気泡含有ゲル状食品は、気泡安定性や風味食感が良好であることがわかる。
また、混合後の気泡含有ゲル状物のオーバーランが５０％以上であると、特に風味食感に優れることがわかる。
さらに、混合後の気泡含有ゲル状物のオーバーランが２０〜２００％であると、特に気泡維持性に優れることがわかる。
From the results of Table 7, by mixing the first composition containing the bubbles and the second composition at 10:90 to 70:30, in a wide range from low to high overrun, It can be seen that a foam-containing gel-like food can be produced that has a low and refreshing mouthfeel with an adhesiveness of 400 J / m 3 or less, and is less susceptible to water separation and excellent in the maintenance stability of the bubbles.
In particular, by comparison with Examples 16 and 17, the bubble-containing gelled food of Example 11-15 in which the content of low methoxyl pectin in the bubble-containing gel is 0.3 to 1% by mass is It can be seen that the flavor texture is good.
Moreover, it turns out that it is especially excellent in flavor texture as the overrun of the bubble-containing gel-like substance after mixing is 50% or more.
Furthermore, it turns out that it is excellent in especially bubble maintenance property that the overrun of the bubble-containing gel-like substance after mixing is 20 to 200%.
≪例２１〜２４≫
例２１、２３は、全原料を第１の組成物と第２の組成物に分ける本発明の方法により気泡含有ゲル状物を製造した例であり、例２２は全原料を一括的にホイップして気泡含有ゲル状物を製造した比較例である。例２４はカルシウムを含まず、全原料を一括的にホイップして気泡含有ゲル状物を製造した比較例である。
例１と同様の手順で、表８に示す配合で起泡剤を含む組成物（第１の組成物）を調製し、表９に示す配合で、風味成分を含む組成物（第２の組成物）を調製した。
以下の方法で気泡含有ゲル状物を製造し、さらにこれを用いて積層食品を製造した。容器入りミルクプリンは例１と同じものを用いた。
<< Examples 21 to 24 >>
Examples 21 and 23 are examples in which a foam-containing gel-like material was produced by the method of the present invention in which all raw materials were divided into a first composition and a second composition, and Example 22 was whipped all raw materials at once. It is the comparative example which manufactured the bubble containing gel-like material. Example 24 is a comparative example in which a bubble-containing gel-like material was produced by whipping all raw materials at once without containing calcium.
In the same procedure as in Example 1, a composition containing a foaming agent (first composition) was prepared with the formulation shown in Table 8 and a composition containing a flavor component (second composition) with the formulation shown in Table 9 Prepared).
A bubble-containing gel-like product was produced by the following method, and a laminated food was produced using the gel-like product. The same milk pudding in a container as in Example 1 was used.
例２１では、第１の組成物を６分間ホイップして気泡を含有させたもの（１０〜１５℃）４０質量部と、第２の組成物（１０℃）６０質量部を混合して気泡含有ゲル状物を得た。混合方法およびその条件は例１と同様である。混合する前の、気泡を含有する第１の組成物のオーバーランは約２００％であった。混合後の気泡含有ゲル状物のオーバーラン（計算値）は８０％である。 In Example 21, 40 parts by mass of the first composition whipped for 6 minutes to contain bubbles (10 to 15 ° C.) and 60 parts by mass of the second composition (10 ° C.) were mixed to contain bubbles. A gel was obtained. The mixing method and its conditions are the same as in Example 1. Prior to mixing, the overrun of the first composition containing bubbles was about 200%. The overrun (calculated value) of the bubble-containing gel after mixing is 80%.
例２２では、まず、第１の組成物（１０〜１５℃）４０質量部と、第２の組成物（１０℃）６０質量部を混合した。混合方法およびその条件は例１と同様である。次いで、得られた混合物を例１と同じ条件で６分間ホイップして気泡を含有させ、気泡含有ゲル状物を得た。得られた気泡含有ゲル状物のオーバーランは２０％であった。 In Example 22, first, 40 parts by mass of the first composition (10 to 15 ° C.) and 60 parts by mass of the second composition (10 ° C.) were mixed. The mixing method and its conditions are the same as in Example 1. Next, the obtained mixture was whipped for 6 minutes under the same conditions as in Example 1 to contain bubbles to obtain a bubble-containing gel. The overrun of the obtained bubble-containing gel was 20%.
例２３では、第１の組成物を６分間ホイップして気泡を含有させたもの（１０〜１５℃）４０質量部と、第２の組成物（１０℃）６０質量部を混合して気泡含有ゲル状物を得た。混合方法およびその条件は例１と同様である。混合する前の、気泡を含有する第１の組成物のオーバーランは２００％であった。混合後の気泡含有ゲル状物のオーバーラン（計算値）は８０％である。 In Example 23, 40 parts by mass of the first composition whipped for 6 minutes to contain bubbles (10 to 15 ° C.) and 60 parts by mass of the second composition (10 ° C.) were mixed to contain bubbles. A gel was obtained. The mixing method and its conditions are the same as in Example 1. Prior to mixing, the overrun of the first composition containing bubbles was 200%. The overrun (calculated value) of the bubble-containing gel after mixing is 80%.
例２４では、まず、第１の組成物（１０〜１５℃）６０質量部と、第２の組成物（１０℃）４０質量部を混合した。混合方法およびその条件は例１と同様である。
次いで、得られた混合物を例１と同じ条件で６分間ホイップして気泡を含有させ、気泡含有ゲル状物を得た。得られた気泡含有ゲル状物のオーバーランは２５％であった。
In Example 24, first, 60 parts by mass of the first composition (10 to 15 ° C.) and 40 parts by mass of the second composition (10 ° C.) were mixed. The mixing method and its conditions are the same as in Example 1.
Next, the obtained mixture was whipped for 6 minutes under the same conditions as in Example 1 to contain bubbles to obtain a bubble-containing gel. The overrun of the obtained bubble-containing gel was 25%.
気泡含有ゲル状物の付着性を、前記［気泡含有ゲル状物の付着性］と同様にして評価した。付着性の測定値を表１０に示す。
気泡含有ゲル状物の気泡安定性を、前記［気泡含有ゲル状物の気泡安定性］と同様にして評価した。結果を表１０に示す。
The adhesiveness of the bubble-containing gel-like product was evaluated in the same manner as the above [Adhesion of the bubble-containing gel-like product]. The measured adhesion values are shown in Table 10.
The bubble stability of the bubble-containing gel-like product was evaluated in the same manner as in [Bubble stability of the bubble-containing gel-like product]. The results are shown in Table 10.
表１０の結果より、本発明の方法を用いた例２１、２３ではオーバーランが高く、付着性が低く、気泡の維持安定性に優れる気泡含有ゲル状食品が得られた。
これに対して、全原料を一括的にホイップして気泡含有ゲル状物を製造した例２２では、例２１と同じホイップ時間では低いオーバーランしか得られず、起泡性が劣る。
またカルシウム塩を含まず、全原料を一括的にホイップして気泡含有ゲル状物を製造した例２４では、付着性は低いが、起泡性が悪く、オーバーラン値が高くなりにくかった。また気泡の安定性が悪く、離水が生じた。
From the results of Table 10, in Examples 21 and 23 using the method of the present invention, a foam-containing gel-like food having high overrun, low adhesion, and excellent foam stability was obtained.
On the other hand, in Example 22, in which all the raw materials were collectively whipped to produce a bubble-containing gel, only a low overrun was obtained with the same whipping time as in Example 21, and foamability was poor.
Further, in Example 24 in which the foam-containing gel-like material was produced by whipping all the raw materials at once without containing calcium salt, the adhesion was low, but the foaming property was poor and the overrun value was difficult to increase. Also, the stability of the bubbles was poor and water separation occurred.
≪例３１〜３４≫
例３１、３２は、全原料を第１の組成物と第２の組成物に分ける本発明の方法により気泡含有ゲル状物を製造した例であり、例３１は第１の組成物にカルシウムを含有させ、第２の組成物にローメトキシルペクチンを含有させた例、例３２はその反対に第１の組成物にローメトキシルペクチンを含有させ、第２の組成物にカルシウムを含有させた例である。
例３３は、例３１において全原料を一括的にホイップして気泡含有ゲル状物を製造した比較例である。
例３４は、例３２において全原料を一括的にホイップして気泡含有ゲル状物を製造した比較例である。
<< Examples 31-34 >>
Examples 31 and 32 are examples in which a foam-containing gel-like material was produced by the method of the present invention in which all raw materials were divided into a first composition and a second composition, and Example 31 contained calcium in the first composition. Example 32, in which low methoxyl pectin is contained in the second composition, Example 32 is an example in which low methoxyl pectin is contained in the first composition and calcium is contained in the second composition. is there.
Example 33 is a comparative example in which all the raw materials in Example 31 were collectively whipped to produce a bubble-containing gel.
Example 34 is a comparative example in which all the raw materials in Example 32 were collectively whipped to produce a bubble-containing gel.
例１と同様の手順で、表１１に示す配合で起泡剤を含む組成物（第１の組成物）を調製し、表１２に示す配合で、風味成分を含む組成物（第２の組成物）を調製した。
以下の方法で気泡含有ゲル状物を製造し、さらにこれを用いて積層食品を製造した。容器入りミルクプリンは例１と同じものを用いた。
In the same procedure as in Example 1, a composition containing a foaming agent (first composition) with the formulation shown in Table 11 was prepared, and a composition containing the flavor component (second composition) with the formulation shown in Table 12 Prepared).
A bubble-containing gel-like product was produced by the following method, and a laminated food was produced using the gel-like product. The same milk pudding in a container as in Example 1 was used.
例３１、３２では、第１の組成物を表１６に示すホイップ時間でホイップして気泡を含有させたもの（１０〜１５℃）４０質量部と、第２の組成物（１０℃）６０質量部を混合して気泡含有ゲル状物を得た。混合方法およびその条件は例１と同様である。混合する前の、気泡を含有する第１の組成物のオーバーラン、および混合後の気泡含有ゲル状物のオーバーラン（計算値）を表１６に記載する。 In Examples 31 and 32, 40 parts by mass of the first composition containing bubbles by whipping in the whipping time shown in Table 16 (10 to 15 ° C.) and 60% by mass of the second composition (10 ° C.) The parts were mixed to obtain a bubble-containing gel. The mixing method and its conditions are the same as in Example 1. Table 16 shows the overrun of the first composition containing bubbles before mixing, and the overrun (calculated value) of the gel-containing gel-containing material after mixing.
例３３、３４では、まず、第１の組成物（１０℃）４０質量部と、第２の組成物（１０℃）６０質量部を混合した。混合方法とその条件は例１と同様である。
次いで、得られた混合物を例１と同じ条件で、表１６に示すホイップ時間でホイップして気泡を含有させ、気泡含有ゲル状物を得た。得られた気泡含有ゲル状物のオーバーランを表１６に記載する。
In Examples 33 and 34, first, 40 parts by mass of the first composition (10 ° C.) and 60 parts by mass of the second composition (10 ° C.) were mixed. The mixing method and its conditions are the same as in Example 1.
Next, the obtained mixture was whipped under the same conditions as in Example 1 for the whipping time shown in Table 16 to contain bubbles, thereby obtaining a bubble-containing gel. Table 16 shows the overrun of the obtained bubble-containing gel.
≪例３５：参考例≫
例３５は、可溶性固形分が高い気泡含有ゲル状物（ホイップジャム）を製造した参考例である。
表１３に示す配合で、全原料をミキサーにより撹拌混合した。得られた混合液を湯煎により、９０℃、５分間の条件で加熱殺菌処理し、１０℃まで冷却した。次いで、得られた混合物（１０℃）を、例１と同じホイップマシン、同じ回転数で、表１６に示すホイップ時間でホイップして気泡を含有させ、気泡含有ゲル状物を得た。得られた気泡含有ゲル状物のオーバーランを表１６に記載する。
<< Example 35: Reference example >>
Example 35 is a reference example in which an aerated gel-like product (whipped jam) having a high soluble solid content was produced.
In the formulation shown in Table 13, all raw materials were stirred and mixed with a mixer. The obtained mixture was sterilized by heating in a hot water bath at 90 ° C. for 5 minutes and cooled to 10 ° C. Subsequently, the obtained mixture (10 ° C.) was whipped with the same whipping machine and the same rotation speed as in Example 1 for the whipping time shown in Table 16 to contain bubbles, thereby obtaining a bubble-containing gel-like product. Table 16 shows the overrun of the obtained bubble-containing gel.
≪例３６：参考例≫
例３６は、ローメトキシルペクチンおよび乳酸カルシウムを使用せず、ゼラチンと寒天を用いて気泡含有ゲル状物を製造した参考例である。
表１４に示す配合で、全原料をミキサーにより撹拌混合した。得られた混合液を湯煎により、９０℃、５分間の条件で加熱殺菌処理し、１０℃まで冷却した。次いで、得られた混合物（１０℃）を、例１と同じホイップマシン、同じ回転数で、表１６に示すホイップ時間でホイップして気泡を含有させ、気泡含有ゲル状物を得た。得られた気泡含有ゲル状物のオーバーランを表１６に記載する。
ゼラチンは、ユニテックフーズ社製、製品名：ＲＯＵＳＳＥＬＯＴ ＧＥＬＡＴＩＮ ２５０ ＬＰを用いた。
寒天は、伊那食品工業社製、製品名：ウルトラ寒天 イーナを用いた。
<< Example 36: Reference example >>
Example 36 is a reference example in which a bubble-containing gel-like material was produced using gelatin and agar without using low methoxyl pectin and calcium lactate.
In the formulation shown in Table 14, all raw materials were stirred and mixed with a mixer. The obtained mixture was sterilized by heating in a hot water bath at 90 ° C. for 5 minutes and cooled to 10 ° C. Subsequently, the obtained mixture (10 ° C.) was whipped with the same whipping machine and the same rotation speed as in Example 1 for the whipping time shown in Table 16 to contain bubbles, thereby obtaining a bubble-containing gel-like product. Table 16 shows the overrun of the obtained bubble-containing gel.
As the gelatin, a product name: ROUSSELOT GELATIN 250 LP manufactured by Unitech Foods Co., Ltd. was used.
For the agar, Ina Food Industry Co., Ltd., product name: Ultra Agar Ena was used.
≪例３７：参考例≫
例３７は、起泡剤を使用せず、起泡成分として生卵白を用いて第１の組成物を調製し、気泡含有ゲル状物を製造した参考例である。
表１５に示す配合で、全原料をミキサーにより撹拌混合した。得られた混合液（１０℃）を、例１と同じホイップマシン、同じ回転数で、表１６に示すホイップ時間でホイップして気泡を含有させた。これを湯煎で７５℃、３分間の条件で加熱殺菌処理し、１０℃まで冷却して第１の組成物とした。ホエイパウダー（森永乳業社製）を用いた。
表１６に示す配合で、得られた第１の組成物（１０℃）４０質量部と、ローメトキシルペクチンを含む第２の組成物（１０℃）６０質量部を混合して気泡含有ゲル状物を得た。混合方法およびその条件は例１と同様である。混合する前の、気泡を含有する第１の組成物のオーバーラン、および混合後の気泡含有ゲル状物のオーバーラン（計算値）を表１６に記載する。
<< Example 37: Reference example >>
Example 37 is a reference example in which a foam-containing gel-like material was produced by preparing a first composition using raw egg white as a foaming component without using a foaming agent.
In the formulation shown in Table 15, all the raw materials were stirred and mixed with a mixer. The obtained mixture (10 ° C.) was whipped with the same whipping machine and the same rotation speed as in Example 1 for the whipping time shown in Table 16 to contain bubbles. This was heat sterilized in a hot water bath at 75 ° C. for 3 minutes, cooled to 10 ° C. to obtain a first composition. Whey powder (Morinaga Milk Industry Co., Ltd.) was used.
In the formulation shown in Table 16, 40 parts by mass of the obtained first composition (10 ° C.) and 60 parts by mass of the second composition (10 ° C.) containing rhomethoxyl pectin were mixed to produce a bubble-containing gel-like material. Got. The mixing method and its conditions are the same as in Example 1. Table 16 shows the overrun of the first composition containing bubbles before mixing, and the overrun (calculated value) of the gel-containing gel-containing material after mixing.
各例で得られた気泡含有ゲル状物の付着性を、前記［気泡含有ゲル状物の付着性］と同様にして評価した。付着性の測定値を表１６に示す。
各例で得られた気泡含有ゲル状物の気泡安定性を、前記［気泡含有ゲル状物の気泡安定性］と同様にして評価した。結果を表１６に示す。
The adhesiveness of the bubble-containing gel-like material obtained in each example was evaluated in the same manner as [Adhesion of the bubble-containing gel-like material]. The measured adhesion values are shown in Table 16.
The bubble stability of the bubble-containing gel-like material obtained in each example was evaluated in the same manner as [Bubble stability of the bubble-containing gel-like material]. The results are shown in Table 16.
表１６の結果より、第１の組成物にカルシウム塩を含有させ、第２の組成物にローメトキシルペクチンを含有させた例３１と、その反対とした例３２とではほぼ同等の結果が得られた。
また全原料を一括的にホイップした例３３、３４は起泡性が悪く、オーバーランが高くなりにくかった。例３４では１５分間ホイップしてもオーバーランが４５％までしか得らず、これ以上オーバーランを高くすることが難しい。
可溶性固形分が高い例３５は、付着性が高く、さっぱりとした口当たりが得られなかった。
ゼラチンと寒天を用いた例３６は、付着性および気泡安定性は良好であったが、例３１、３２に比べて気泡が大きかった。
起泡成分として卵白を用いた例３７は、第１の組成物の粘度が高い。また、気泡含有ゲル状物の付着性が高く、さっぱりとした口当たりが得られなかった。
From the results shown in Table 16, almost the same results were obtained in Example 31 in which the first composition contained calcium salt and the second composition contained rhomethoxyl pectin and vice versa. It was.
Further, in Examples 33 and 34 in which all raw materials were whipped collectively, the foamability was poor and the overrun was not easily increased. In Example 34, even when whipped for 15 minutes, the overrun is only obtained up to 45%, and it is difficult to further increase the overrun.
Example 35 having a high soluble solid content had high adhesion, and a refreshing mouthfeel was not obtained.
In Example 36 using gelatin and agar, adhesion and bubble stability were good, but bubbles were larger than those in Examples 31 and 32.
In Example 37 using egg white as a foaming component, the viscosity of the first composition is high. Moreover, the adhesiveness of the bubble-containing gel was high, and a refreshing mouthfeel was not obtained.
≪実施例１〜３≫
表１７〜１９に示す配合で気泡含有ゲル状物を製造し、これをミルクプリンの上に積層して積層食品を製造した。
実施例１はオレンジの風味を有する気泡含有ゲル状物、実施例２はメープルシロップの風味を有する気泡含有ゲル状物、実施例３はアロエの粉砕物（１辺が約３ｍｍの立方体状にカットされた果肉を含む）を含有する気泡含有ゲル状物を用いた例である。
まず、表１７に示す配合（例７で用いたＮｏ．７と同じ）で、起泡剤を含む組成物（第１の組成物）を調製した。すなわち、ミキサーで全成分を撹拌混合した後、混合液を湯煎により９０℃、５分間の条件で加熱殺菌処理し、１０℃まで冷却して第１の組成物とした。次いで、得られた第１の組成物（１０℃）を、例１と同じホイップマシンで気泡を含有させながら撹拌した。回転数は１８０ｒｐｍ、ホイップ時間は６分間とした。
<< Examples 1-3 >>
A foam-containing gel-like product was produced with the formulation shown in Tables 17 to 19, and this was laminated on milk pudding to produce a laminated food product.
Example 1 is an aerated gel-like product having an orange flavor, Example 2 is an aerated gel-like product having a maple syrup flavor, and Example 3 is an aloe pulverized product (cut into cubes having a side of about 3 mm) It is an example using the bubble-containing gel-like material containing the processed pulp.
First, a composition (first composition) containing a foaming agent was prepared with the formulation shown in Table 17 (same as No. 7 used in Example 7). That is, after all the components were stirred and mixed with a mixer, the mixture was sterilized by heating in a hot water bath at 90 ° C. for 5 minutes, and cooled to 10 ° C. to obtain the first composition. Next, the obtained first composition (10 ° C.) was stirred with the same whip machine as in Example 1 while containing bubbles. The number of rotations was 180 rpm, and the whipping time was 6 minutes.
表１８に示す配合で、風味成分を含む組成物（第２の組成物）を調製した。
まず、ミキサーで全成分を撹拌混合した後、混合液を湯煎により、９０℃、５分間の条件で加熱殺菌処理し、１０℃まで冷却して第２の組成物とした。
容器入りミルクプリンを製造した。
まず、ミキサーで全成分を撹拌混合した。得られた混合液を湯煎により、９０℃、１０分間の条件で加熱殺菌処理し、６０℃まで冷却して原料液とした。容量が１１０ｍＬのプリンカップに原料液を６０ｍＬ充填し、５℃で一晩冷却して容器入りミルクプリンを得た。
A composition (second composition) containing a flavor component with the formulation shown in Table 18 was prepared.
First, all the components were stirred and mixed with a mixer, and then the mixture was sterilized by heating under hot water at 90 ° C. for 5 minutes, and cooled to 10 ° C. to obtain a second composition.
A milk pudding in a container was produced.
First, all components were stirred and mixed with a mixer. The obtained mixed liquid was sterilized by heating in a hot water bath at 90 ° C. for 10 minutes, and cooled to 60 ° C. to obtain a raw material liquid. A pudding cup having a capacity of 110 mL was filled with 60 mL of the raw material liquid and cooled overnight at 5 ° C. to obtain a milk pudding in a container.
以下の方法で気泡含有ゲル状物を製造し、例１と同じ容器入りミルクプリンを用いて積層食品を製造した。
第１の組成物をホイップして気泡を含有させたもの（１０〜１５℃）と、第２の組成物（１０℃）を、表１９に示す配合で混合して気泡含有ゲル状物を得た。混合は、ボウルに第１の組成物および第２の組成物を入れて、ゴムベラにて混合し、全体が均一になった時点で混合を完了させた。
得られた気泡含有ゲル状物の１０ｇを、容器入りミルクプリンの上に充填し、５℃で一晩冷却して積層食品を得た。
A foam-containing gel-like product was produced by the following method, and a laminated food was produced using the same milk pudding in a container as in Example 1.
A foam-containing gel-like material is obtained by mixing the mixture containing the bubbles (10 to 15 ° C.) containing the bubbles by whipping the first composition and the second composition (10 ° C.) according to the formulation shown in Table 19. It was. For mixing, the first composition and the second composition were put in a bowl and mixed with a rubber spatula, and the mixing was completed when the whole became uniform.
10 g of the obtained foam-containing gel-like material was filled on a milk pudding in a container and cooled at 5 ° C. overnight to obtain a laminated food product.
Claims (2)
全原料を下記（ａ）の第１の組成物と下記（ｂ）の第２の組成物とに分け、第１の組成物と第２の組成物との質量比が下記の式（１）で表され、
第１の組成物または第２の組成物のいずれか一方にカルシウムを含有させ、他方をｐＨ５．５以下とするとともに、ローメトキシルペクチンを含有させ、
前記ローメトキシルペクチンの含有量が前記気泡含有ゲル状物に対して０．３〜１質量％であり、
第１の組成物に、オーバーランが１００〜３００％となるように気泡を含有させた後、第２の組成物と混合することを特徴とする気泡含有ゲル状物の製造方法。
（ａ）第１の組成物：起泡剤を含み、１０℃における粘度が３５０〜３０００ｍＰａ・ｓである組成物。
（ｂ）第２の組成物：風味成分を含み、１０℃における粘度が３５０〜３０００ｍＰａ・ｓである組成物。
［第１の組成物］：［第２の組成物］＝１０：９０〜７０：３０ ・・・（１） A method for producing a foam-containing gel-like material containing water, a flavor component, a foaming agent, and thickeners as a raw material, having a pH of 6.2 or less and a soluble solid content of 10 to 35% by mass. There,
All the raw materials are divided into a first composition of the following (a) and a second composition of the following (b), and the mass ratio of the first composition to the second composition is represented by the following formula (1) Represented by
Either one of the first composition and the second composition contains calcium, the other is adjusted to pH 5.5 or less, and low methoxyl pectin is contained,
The content of the low methoxyl pectin is 0.3 to 1% by mass with respect to the bubble-containing gel material,
A method for producing a foam-containing gel-like material, wherein the first composition contains bubbles so that the overrun is 100 to 300%, and then mixed with the second composition.
(A) 1st composition: The composition which contains a foaming agent and whose viscosity in 10 degreeC is 350-3000 mPa * s.
(B) 2nd composition: The composition which contains a flavor component and whose viscosity in 10 degreeC is 350-3000 mPa * s.
[First composition]: [Second composition] = 10: 90 to 70:30 (1)
得られた気泡含有ゲル状物を、カルシウムを含む食品上に積層する工程を有する、積層食品の製造方法。 A step of producing a bubble-containing gel-like material by the production method according to claim 1 ;
A method for producing a laminated food, comprising a step of laminating the obtained bubble-containing gel-like material on a food containing calcium.
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