JP6078594B2 - Gel food - Google Patents

Description

  The present invention relates to a gel-like food containing bubbles and a method for producing the same.

Purine is a baked pudding solidified by baking and / or steaming a raw material solution containing egg components, milk components, and saccharides as basic components, and a gelling agent contained in the raw material solution, and below the gelation temperature. It is roughly classified into gel pudding which has been cooled and solidified (gelled).
Baked pudding has a relatively hard texture because it is solidified using the heat coagulation property of eggs. On the other hand, gel pudding is solidified by using gelation of a gelling agent and can be hard or soft depending on the amount of the gelling agent.

  In the following Patent Document 1, egg yolk, sugar, milk protein, glycerin fatty acid ester, citrate and / or phosphate, in order to enhance the custard flavor while maintaining the texture of gelpurin, The first raw material liquid containing the thickening polysaccharide is solidified by heating at 80 to 100 ° C. for 30 to 60 minutes, for example, and then pulverized with a homomixer or the like to obtain a pulverized product. A method is described in which a gelling agent and water are added to dissolve the gelling agent and then cooled to gelate.

JP 2003-189810 A

In recent years, consumer preferences have diversified, and foods with a new texture are required. For example, the good meltability tends to be preferred by consumers.
The heat-coagulated product of the eggs constituting the baked pudding does not redissolve even when the temperature rises, so that the mouth melting feeling cannot be obtained. On the other hand, gelpurin solidified with a gelling agent having thermoreversibility softens in the mouth, but does not dissolve quickly, so that a good mouth meltability cannot be obtained.
The present invention has been made in view of the above circumstances, and provides a gel-like food having a new mouthfeel that has a mouthfeel good while having a hard mouthfeel such as baked pudding and a method for producing the same.

The method for producing a gel-like food according to the present invention comprises gelatin having a jelly strength of 50 to 300 bloom according to JIS K6503, agar having a jelly strength of 200 to 400 g / cm ^{2 according} to the Nikkyo method, and water. A step of heating the first composition having a content of 0.35 to 2% by mass and an agar content of 0.07 to 0.7% by mass to 85 ° C. or higher;
After the step a, the first composition is cooled while flowing until it reaches at least 40 ° C., and the liquid temperature of the first composition is 25 ° C. or lower, and b
After the step b, the step c of heating the first composition to 30 to 55 ° C;
After the step c, the step d of cooling the first composition to 20 to 25 ° C .;
A foaming step of foaming a foamable composition having foamability so that the overrun is 100% or more at a temperature of 25 ° C. or less, and obtaining a second composition;
The third composition obtained by mixing the first composition after the step d and the second composition obtained in the foaming step so that the overrun after mixing is 20 to 80%. A mixing step to obtain,
It has the gelatinization process of cooling and gelling the said 3rd composition.

  The mixing ratio of the first composition and the second composition in the mixing step is preferably 50:50 to 80:20 in terms of a mass ratio of the first composition: the second composition.

The method for producing the gel food is a reference embodiment.
The present invention is a gel-like food having a gel-like product in which a gelled product of a composition in which gelatin is dissolved contains an agar gel crushed product and air bubbles, and the gelatin content in the gel-like product is 0.00. 24 to 1.4% by mass , agar content is 0.04 to 0.5% by mass, overrun is 20 to 80%, and the gelled product has a hardness at 10 ° C. of 4 × 10 ^{3 to} 20 a × ¹⁰ 3 N / ^{m 2,} the gel-like material, 20 ℃, 30 ℃, and there is a difference in the value of tanδ at each temperature of 40 ° C., and the value of tanδ at any temperature is 0.4 Provided is a gel food that is in the range of ~ 0.8 .

  ADVANTAGE OF THE INVENTION According to this invention, the gel-like foodstuff which has a new mouthfeel with favorable mouth melt | dissolution, for example, having a hard mouthfeel like baked pudding is obtained.

It is process drawing which shows one Embodiment of the manufacturing method of this invention. 3 is a graph showing the measurement results of dynamic viscoelasticity in Example 1. 6 is a graph showing the measurement results of dynamic viscoelasticity in Comparative Example 1. It is a graph which shows the measurement result of the dynamic viscoelasticity in the comparative example 2.

<Jelly strength of gelatin>
The jelly strength of gelatin in the present invention is the jelly strength measured by the measuring method defined in JIS K6503 “Niwa and industrial gelatin”.
That is, a gelatin aqueous solution having a concentration of 6.67% by mass is prepared, placed in a specified container, and cooled in a constant temperature bath at 10 ° C. for 16 to 18 hours to obtain a sample. The gram strength of the load required to push down the surface of the obtained sample by 4 mm with a plunger having a diameter of 1/2 inch (12.7 mm) is defined as jelly strength (unit: bloom).

<Gel strength of agar>
The gel strength of the agar in the present invention is a value measured by the Nikkan formula. In other words, it is a value measured using a Nissho water type jelly strength measuring instrument adopted by the Japan Agar Manufacturing and Fisheries Association. An agar aqueous solution having a concentration of 1.5% by mass was prepared and allowed to solidify by being left at 20 ° C. for 15 hours. The maximum load (g) that can withstand 20 seconds per 1 cm ^{2 of} the surface of the gel is defined as jelly strength (unit: g / cm ² ).

<Overrun value>
The overrun value in the present invention means the ratio of volume increase before and after foaming (whipping) to the volume before foaming (whipping), and is a value obtained from the following general formula (I).
Overrun (%) = (Volume after foaming−Volume before foaming) / Volume before foaming × 100 (I)
In the present invention, the values of overrun before gelation and after gelation are regarded as the same.

<Hardness of gel-like material>
The hardness of the gel-like material in the present invention is as shown in Table 1 of Appendix 7 of Appendix 1 of the Disinfecting Table No. 277 (June 23, 2011) “Permissions for Special Use Food Labels” It is the value obtained by measuring by the method which applies to the test method of food for food, (1) hardness, adhesiveness and cohesion test method.
Specifically, with a rheometer, using a resin plunger with a diameter of 20 mm and a height of 8 mm, the compression is measured at a compression speed of 10 mm / sec and a clearance of 5 mm, and the maximum resistance when compressed at a constant speed Is a measured value of hardness (unit: N / m ² ). The temperature of the sample at the time of measurement is 10 ° C.

<Tan δ>
In the present invention, the value of tan δ is measured with a rheometer at a measurement start temperature of 5 ° C., a measurement end temperature of 40 ° C. (conditions for increasing the temperature by 2 ° C. per minute: Ramp rate 2 ° C./min), strain rate (Strain) 0.5 The dynamic storage elastic modulus (G ′) and dynamic loss viscosity (G ″) are measured under the measurement conditions of%, and are values calculated by tan δ = G ″ / G ′.

<Method for producing gelled food>
FIG. 1 is a process diagram showing an embodiment of the production method of the present invention.
In the method for producing a gelled food according to the present invention, the first composition containing a gelling agent is generally subjected to steps a to d, and then mixed with a second composition containing bubbles (mixing step). This is a method of gelling by cooling the resulting mixture (gelation step). As the gelling agent, at least gelatin and agar are used.

<First composition>
The first composition contains gelatin, agar and water.
Gelatin having a jelly strength of 50 to 300 bloom according to JIS K6503 is used. It can be used by appropriately selecting from commercially available gelatin. The jelly strength of gelatin is preferably 100 to 300 bloom, and more preferably 200 to 300 bloom.
One type of gelatin may be used, or two or more types having different physical properties may be used in combination. When two or more kinds are used, they are selected and used so that the jelly strength of each gelatin is within the above range.
The gelation point of gelatin and the melting point of gelatin gel are not particularly limited. Usually, gelatin has a gelation point of about 15 to 20 ° C and a melting point of about 25 to 30 ° C.

The gelatin content in the first composition is 0.35 to 2% by mass. When the gelatin content is 0.35% by mass or more, moderate hardness can be obtained in the resulting gel food. The gelled food obtained when the content is 2% by mass or less does not become too hard, and an appropriate fluidity is obtained in the mixture of the first composition and the second composition. Is obtained.
The gelatin content is preferably 0.5 to 1.5% by mass, more preferably 0.7 to 1.05% by mass.

The agar used has a jelly strength of 200 to 400 g / cm ^{2 according} to the Nikkaku method. It can be used by appropriately selecting from commercially available agar. Jelly strength of the agar is preferably 250-350 g / cm ^2, more preferably 280~320g / cm ^2.
One type of agar may be used, or two or more types having different physical properties may be used in combination. When two or more types are used, they are selected and used so that the jelly strength of each agar is within the above range.
The freezing point of the agar and the melting point of the agar gel are not particularly limited. Usually, the freezing point of agar is about 40-50 ° C, and the melting point is about 80-90 ° C.

The content of the agar with respect to the first composition is 0.07 to 0.7% by mass. When the content of the agar is 0.07% by mass or more, moderate hardness can be obtained in the obtained gel food. When the content is 0.7% by mass or less, the gelled food obtained does not become too hard, and a good texture can be obtained.
The content of the agar is preferably 0.12 to 0.6% by mass, and more preferably 0.21 to 0.49% by mass.

The first composition contains a known gelling agent, thickener, or stabilizer (hereinafter referred to as thickeners) in addition to agar and gelatin for the purpose of improving the texture of the resulting gel food. May be. Examples of the thickeners include guar gum, locust bean gum, xanthan gum, tamarind seed polysaccharide, native gellan gum and the like.
The total content of thickeners other than agar and gelatin is preferably 3% by mass or less, more preferably 1% by mass or less, based on the mixture of the first composition and the second composition.

In addition, the first composition can appropriately contain a taste component such as a milk component, egg component, sugar, chocolate powder, cocoa powder, matcha tea, red bean paste and the like.
Moreover, well-known additives, such as an emulsifier, a fragrance | flavor, a pigment | dye, and antioxidant, can be suitably contained as needed.

The first composition is prepared by dissolving or dispersing gelatin, agar, and other components of the first composition in water (dissolved water). The temperature of the dissolved water is not particularly limited and may be room temperature. There may be undissolved components in the first composition immediately before step a.
A 1st composition is provided to the below-mentioned mixing process through the following processes ad.

[Step a]
Process a: The process of heating a 1st composition to 85 degreeC or more.
By heating the first composition to 85 ° C. or higher, the first composition is sterilized, and if there are undissolved components (for example, agar) in the first composition, dissolve them. . The upper limit of the liquid temperature of the 1st composition in this process should just be a range which does not heat-denature the component in a 1st composition, and is not specifically limited. For example, 150 ° C. or lower is preferable, and 140 ° C. or lower is more preferable.
In this step, the time for holding at a high temperature of 85 ° C. or higher may be in a range in which the first composition can be sterilized and the components in the first composition are not thermally denatured. For example, heating conditions that can provide a sterilizing effect equivalent to heating at 125 ° C. for 15 seconds, heating at 130 ° C. for 2 seconds, or the like are preferable.

[Step b]
Step b: A step of cooling the first composition that has finished Step a to a temperature of 25 ° C. or lower by cooling it while flowing until at least 40 ° C. or lower.
In this step, for example, the first composition may be cooled while flowing until it is 40 ° C. or lower, and then cooled to 25 ° C. or lower in a state where it is stored in a tank or the like, or step a The first composition that has been finished may be cooled while flowing until it becomes 25 ° C. or lower.
In this step, agar gelation occurs when cooled to 40 ° C. or lower. Further, by cooling while flowing, the produced agar gel is crushed, and the first composition becomes a fluid liquid containing the crushed material of the agar gel. Further, by cooling to 25 ° C. or less, preferably 10 ° C. or less, good hardness of the agar gel crushed material can be obtained.
By setting the temperature to be cooled while flowing to 40 ° C. or lower, it is possible to prevent the formation of gel-like lumps in the first composition after the completion of this step, and a uniform liquid containing crushed agar gel can do.
The gelatin may or may not be gelled at the end of this step.

The flow at the time of cooling the first composition is performed so that the agar gel formed in the first composition is pulverized well by the shearing force due to the flow. As a method of flowing the first composition, for example, the first composition may be flowed by a method of stirring, or may be flowed by a method of flowing a raw material liquid through a tubular channel. The method of flowing through the cooling pipe provided with the refrigerant jacket is preferable because the cooling rate can be easily increased.
For example, a method in which the inner diameter is 2.0 inches (cooling tube) with a flow rate of 2,000 to 10,000 L / hour or a method in which a shearing force equivalent to this is generated is preferable.

[Step c]
Step c: Heat the liquid temperature of the first composition, which has become a fluid liquid containing crushed agar gel in step b, to 30 to 55 ° C.
By reheating to 30 ° C. or higher, gelatin in the first composition dissolves well, and a uniform mixture can be obtained when the first composition and the second composition are mixed. Further, by setting the liquid temperature to 55 ° C. or lower, the thickening in the mixture of the first composition and the second composition (third composition) is suppressed, and for example, easy to fill, etc. Operability is improved.
In this step, the agar gel fragments are maintained without being dissolved because they are below the melting point. Therefore, in this step, a first composition is obtained that has a liquid temperature of 30 to 55 ° C., contains crushed agar gel, and contains gelatin in a dissolved state. As for the liquid temperature of this 1st composition, 35-50 degreeC is more preferable.

[Step d]
Process d: The liquid temperature of the 1st composition which finished the process c shall be 20-25 degreeC. Thereby, the temperature difference between the second composition and the first composition can be reduced while suppressing gelatinization of gelatin. When the temperature difference is large, when the first composition and the second composition are mixed, the bubbles in the second composition may be broken and not uniformly mixed.
By setting the liquid temperature of the first composition in this step to 20 ° C. or higher, gelatin can be well prevented from gelling before mixing the first composition and the second composition. Moreover, by setting it as 25 degrees C or less, moderate viscosity is obtained in the mixture of a 1st composition and a 2nd composition, and foam biting at the time of filling is suppressed.

<Second composition>
The second composition is obtained by foaming a foamable composition having foamability so that the overrun is 100% or more at a temperature of 25 ° C. or lower.
The foamable composition should just be what can be overrun 100% or more by whipping. The foamable composition is preferably liquid and may contain water.
The foaming composition preferably contains a foaming component such as whipping cream, egg white, soy protein, and emulsifier. In addition, other components such as sugars and fragrances can be appropriately contained within a range that does not hinder foamability.

The foamable composition may be subjected to heat sterilization as necessary before foaming (whipping). Sterilization conditions are not particularly limited, and can be performed under known sterilization conditions. For example, heating conditions that can provide a bactericidal effect equivalent to heating at 125 ° C. for 15 seconds, heating at 130 ° C. for 2 seconds, or the like are preferable.
You may store the foamable composition after heat-sterilizing in a tank etc. as needed. The storage temperature can be appropriately set so as not to adversely affect the components contained in the foamable composition. The storage temperature is preferably in the range of 0 ° C. or higher and lower than the foaming temperature in the next foaming step.

The temperature (foaming temperature) of the foamable composition when foaming (whipping) is 25 ° C. or less. If it exceeds 25 ° C., it is not preferable in terms of foaming stability. Although the lower limit of this foaming temperature is not specifically limited, 3 degreeC or more is preferable.
The overrun of the second composition may be in a range in which a mixture (third composition) having an overrun of 20 to 80% is obtained after the mixing step described later, but the first composition and the second composition Considering a good mixing ratio of the composition, 100% to 300% is preferable, 150 to 250% is more preferable, and 170 to 230% is more preferable.

<Mixing process>
Next, the second composition and the first composition that has finished the step d are mixed to obtain a mixture (third composition). The mixing ratio of the first composition and the second composition is such that the overrun of the third composition after mixing is 20 to 80%.
When the third composition contains bubbles in the overrun range, the gel-like food obtained by cooling the third composition has a relatively hard texture and a good mouth-melting feeling. Can be obtained. The overrun of the third composition is preferably 30 to 70%, more preferably 40 to 60%.
The mixing ratio of the first composition and the second composition in this step depends on the overrun value of the second composition, but the mass ratio of the first composition to the second composition is 50. : 50-80: 20 is preferable, and 60: 40-80: 20 is more preferable.

<Gelification process>
Subsequently, after filling a container with the third composition as necessary, gelation is performed by cooling to obtain a gel-like material containing bubbles. The gelled product thus obtained can be directly used as a gel food.
Alternatively, since the gel-like product obtained by cooling the third composition is relatively hard, it may be gelled and then filled with a liquid source or the like to obtain a gel-like food. In addition, after filling the container with the third composition, preliminary cooling is performed, at least the surface layer portion is gelled, and then the surface layer portion is filled with a source and the like, and then covered with a lid and sealed. Thereafter, the whole may be cooled and gelled.
The cooling temperature in the gelation step and the cooling temperature in the preliminary cooling may be not more than the gelation temperature of gelatin. Preferably it is 0-10 degreeC.

<Gel food>
The gel-like food obtained in this way contains gelatin, agar, and water, and contains air bubbles in an overrun range of 20 to 80%. It has a new texture that has never existed before.
Specifically, the measured value of hardness at 10 ° C. obtained by the above-described measuring method is 4 × 10 ³ N / m ² or more, and the value of tan δ is 20 ° C., 30 ° C., and 40 ° C. There is a difference in each temperature, and it has a physical property of being in a range of 0.4 to 0.8 at any temperature. A larger measured value of hardness means that the texture is harder.
The absolute value of the difference between the maximum value and the minimum value of tan δ values at 20 ° C., 30 ° C., and 40 ° C. is preferably 0.1 to 0.4, more preferably 0.2 to 0.3. preferable.
The upper limit of the hardness measurement value at 10 ° C. is not particularly limited, but is preferably 20 × 10 ³ N / m ² or less in terms of easily obtaining a better texture and flavor, and 10 × 10 ³ N / m. ² or less is more preferable.

  The value of tan δ is the ratio of the dynamic loss viscosity (G ″) to the dynamic storage elastic modulus (G ′), and the temperature dependency of tan δ is the texture change in the mouth when eating. It becomes an index. G ′ represents a solid property, G ″ represents a liquid property, and when tan δ (= G ″ / G ′) is greater than 1 (G ″> G ′), the sample has a strong liquid property, and tan δ is Less than 1 (G ″ <G ′) means that the sample is strongly solid. For example, when the value of tan δ at each temperature of 20 ° C., 30 ° C., and 40 ° C. is constant, it means that even if the temperature rises in the mouth, the properties do not change and the mouth melting feeling cannot be obtained. . It means that the greater the temperature dependency of tan δ, that is, the greater the difference between the values of tan δ at each temperature, the greater the change in properties when the temperature rises in the mouth and the stronger the feeling of melting in the mouth.

Moreover, the gel food of the present invention has good resistance to freezing and thawing as shown in the examples described later, and even if it is thawed after freezing, water separation is suppressed and the original state is obtained. Therefore, the product can be stored in a frozen state, and there is an advantage that the degree of freedom of the distribution channel is high.
Moreover, it does not become too hard even in a frozen state, and an ice cream-like property can be obtained and can be provided as a frozen dessert.

The gelatin content in the gel food of the present invention is preferably 0.5 to 1.5% by mass, more preferably 0.7 to 1.05% by mass.
The content of agar in the gel food of the present invention is preferably 0.12 to 0.6% by mass, and more preferably 0.21 to 0.49% by mass.

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, “%” is “% by mass” unless otherwise specified.

The gelling agent, thickener and emulsifier used in the following examples are as follows.
[Gelling agent]
Agar: Low-intensity agar, manufactured by Ina Foods Co., Ltd., trade name: Ultra Agar, jelly strength of 300 g / cm ^{2 according to} the Nikkaku method, freezing point 45 ° C, gel melting point 85 ° C.
Gelatin: manufactured by Nitta Gelatin Co., Ltd., trade name: gelatin GB250, jelly strength 250 bloom according to JIS K6503, gel point 20 ° C., gel melting point 25 ° C.

[Thickeners]
-Thickener A: Guar gum, manufactured by Taiyo Kagaku Co., Ltd., trade name: Neosoft.
Thickener B: Tamarind seed polysaccharide, manufactured by San-Ei Gen FFI, Inc., trade name: Vistop.
-Thickener C: locust bean gum, manufactured by San-Ei Gen FFI, Inc., trade name: Vistop.
-Thickener D: Xanthan gum, manufactured by San-Eigen FFI, Inc., trade name: Vistop.

[emulsifier]
Emulsifier A: glycerin mono fatty acid ester, manufactured by Riken Vitamin Co., Ltd., trade name: Poem.
Emulsifier B: Polyglycerin fatty acid ester, manufactured by Riken Vitamin Co., Ltd., trade name: Poem.
Emulsifier C: Sucrose fatty acid ester, manufactured by Mitsubishi Chemical Corporation, trade name: Ryoto Sugar Ester.
Emulsifier D: Succinic acid monoglyceride, manufactured by Kao Corporation, trade name: step.

<Test Example 1>
In this example, a gelatinous food was produced by changing the gelatin content and the agar content in the first composition as shown in Table 3, respectively.
Table 1 shows the composition of the first composition. The blending amount (m) of agar and the blending amount (n) of gelatin in the first composition are values shown in Table 3 (unit: mass%), and the entire first composition is 100 mass%. Thus, it adjusted with the compounding quantity of dissolved water.
In Tables 1 and 2, in addition to the formulation when each composition is 100% by mass, the total mixture of the first composition and the second composition is 100% by mass. The content (unit: mass%) of each component in the mixture is also shown.

First, the raw materials shown in Table 1 were mixed, and after heat sterilization was performed at 125 ° C. for 15 seconds (step a), the pipe connected to the tank was cooled to 20 ° C. while flowing at a flow rate of 4000 L / hour, The product was once stored in a tank set at 10 ° C. (step b). The first composition supplied from the tank was heated to 45 ° C. (step c) and then cooled to 25 ° C. (step d). The heat sterilization in step a was performed using an infusion type heat sterilizer.
On the other hand, a second composition was prepared with the formulation shown in Table 2. That is, a foamable composition was prepared by mixing the raw materials shown in Table 2, and after heat sterilization under conditions of 130 ° C. for 2 seconds, it was cooled and temporarily stored in a heat retaining tank set at 5 ° C. . The foamable composition (5 ° C.) supplied from the tank was whipped to obtain a second composition having an overrun of 200%. Heat sterilization of the foamable composition was performed using a plate-type heat sterilizer. The whipping of the foamable composition was performed using a continuous whipper.

  The 5 ° C. second composition thus obtained and the 25 ° C. first composition obtained in the above step d were mixed (mixing step). The mixing ratio of these was 70:30 in terms of the mass ratio of the first composition to the second composition. The overrun after mixing was 55%. The obtained mixture (third composition) was filled into a commercially available pudding cup in an amount of 67 g, and then cooled to 5 ° C. for gelation to obtain a pudding-flavored bubble-containing gel-like product (gelation step). Further, 20 g of caramel sauce at 10 ° C. was filled on the bubble-containing gel. Thereafter, the container was sealed with a lid to obtain a gel-like food containing a pudding-flavored bubble-containing gel-like material and caramel sauce.

[Evaluation method]
The following method evaluated filling property and sensory evaluation of hardness. The results are shown in Table 3. In the table, the results of evaluation of fillability (◯, Δ, ×) and sensory evaluation (1 to 5) of the hardness of the gel product are written together using-(hyphen).
(Fillability) The physical properties of the mixture of the second composition and the first composition were evaluated according to the following criteria.
○: The surface becomes flat after filling.
(Triangle | delta): After filling, the surface does not become flat and the shape at the time of filling will remain.
X: Filling is difficult because the viscosity of the mixture is too high.
(Sensory evaluation of the hardness of the gel-like material) The properties of the bubble-containing gel-like material after cooling and gelation were evaluated according to the following criteria.
0: Not hardened at all. Caramel sauce penetrates.
1: It hardens, but almost no texture remains. Caramel sauce penetrates.
2: Hardened to the extent that it feels firm when eaten. Caramel sauce is placed on the foam-containing gel.
3: When eaten, moderate hardness is felt. Caramel sauce is placed on the foam-containing gel.
4: Firm hardness remains when eaten. Caramel sauce is placed on the foam-containing gel.
5: The texture is too hard. Caramel sauce is placed on the foam-containing gel.

As shown in the results of Table 3, the range in which the gelatin content in the first composition is 0.35 to 2% by mass and the agar content is 0.07 to 0.7% by mass Thus, good properties were obtained in which the filling property was good and the hardness (sensory evaluation) of the bubble-containing gel-like material was 2 to 4.

<Test Example 2>
In this example, the gel food was manufactured by changing the cooling conditions in the step b.
That is, in Test Example 1, the blending amount (m) of agar in the first composition was 0.3% by mass, and the blending amount (n) of gelatin was 1.5% by mass. Table 4 shows the flow rate and the temperature of the first composition at the outlet of the pipe (outlet temperature) when cooling the first composition in a pipe between the sterilizer and the tank in step b. Changed as shown. Otherwise, a pudding-flavored gel-like food was produced in the same manner as in Test Example 1.

[Evaluation method]
100 mL of the 1st composition stored in the tank was extract | collected and observed visually, and the property of this 1st composition was evaluated on the following references | standards. The results are shown in Table 4.
X: Gel-like lumps are present in the first composition.
○: Gel-like lumps are not observed in the first composition, and it is a uniform liquid.

As shown in the results of Table 4, in step b, the first composition is flowed at a flow rate of 2000 L / hour or more, and cooled so that the outlet temperature is 40 ° C. or less, whereby a gel-like dama A uniform first composition was obtained in the absence of.
In the results of Table 4, when the first composition whose evaluation was x was used to produce a pudding-flavored bubble-containing gel-like material in the same manner as in Test Example 1, gel-like lumps remained in the texture. It was a feeling.

<Test Example 3>
In this example, the gel food was manufactured by changing the heating conditions in the step c.
That is, in Test Example 1, the blending amount (m) of agar in the first composition was 0.3% by mass, and the blending amount (n) of gelatin was 1.5% by mass. In step c, the temperature of the first composition supplied from the tank was raised to the heating temperature shown in Table 5 (step c), and then cooled to 20 ° C. (step d). Otherwise, a pudding-flavored gel-like food was produced in the same manner as in Test Example 1.

[Evaluation method]
In the mixing step, when the second composition and the first composition were mixed, (1) whether or not a uniform mixture was obtained was evaluated according to the following criteria. Further, when a uniform mixture was obtained in the mixing step, (2) physical properties when filling the mixture into the pudding cup were further evaluated according to the following criteria. The results are shown in Table 5.
(Uniformity of the mixture)
○: The second composition and the first composition are mixed uniformly.
X: The 2nd composition and the 1st composition are not mixed uniformly, but a gel-like lumps are made.
(Fillability)
XX: Although mixed uniformly in the mixing step, it thickens and hardens immediately after mixing.
X: Although it mixes uniformly in a mixing process, it thickens and solidifies by filling.
○: In the mixing process, it is mixed uniformly and maintains a creamy physical property until filling.

As shown in the results of Table 5, the uniformity of the mixture after the mixing step is improved by heating the first composition to 30 to 55 ° C. in step c, and the thickening after the mixing step is increased. It became loose and good filling properties were obtained.
Moreover, when the heating temperature was 20 ° C., a uniform mixture was not formed in the mixing step, and gel-like lumps were formed. Even if this was cooled after filling, it did not harden.

<Test Example 4>
In this example, gelled food was produced by changing the cooling conditions in step d.
That is, in Test Example 1, the blending amount (m) of agar in the first composition was 0.3% by mass, and the blending amount (n) of gelatin was 1.5% by mass. In step c, the first composition supplied from the tank was heated to 45 ° C. (step c), and then the temperature was lowered to the cooling temperature shown in Table 6 (step d). Otherwise, a pudding-flavored gel-like food was produced in the same manner as in Test Example 1.

[Evaluation method]
In the mixing step, when the second composition and the first composition were mixed, (1) whether or not a uniform mixture was obtained was evaluated according to the following criteria. Further, when a uniform mixture was obtained in the mixing step, (2) physical properties when filling the mixture into the pudding cup were further evaluated according to the following criteria. The results are shown in Table 6.
(1) Uniformity of mixture ○: The second composition and the first composition are uniformly mixed.
X: The 2nd composition and the 1st composition are not mixed uniformly.
(2) Fillability x: Although mixed uniformly in the mixing step, it thickens and solidifies before filling.
(Triangle | delta): Although it mixes uniformly at a mixing process, a bubble bite is produced at the time of filling and it becomes a non-uniform bubble.
○: In the mixing process, it is mixed uniformly and maintains a creamy physical property until filling.

As shown in the results of Table 6, by cooling the first composition to 20-25 ° C. in step d, the uniformity of the mixture after the mixing step is improved and the thickening after the mixing step is increased. It became loose and good filling properties were obtained. Moreover, the foaming at the time of filling was prevented, and a uniform bubble-containing gel-like product was obtained.
When the first composition was cooled to 15 ° C., the first composition gelled before mixing.

<Example 1>
First, a first composition was prepared with the formulation shown in Table 1. The amount (m) of agar in the first composition was 0.35% by mass, and the amount (n) of gelatin was 1.05% by mass. Next, the first composition was sterilized by heating under the conditions of 125 ° C. and 15 seconds (step a), and then cooled to 20 ° C. while flowing in the pipe communicating with the tank at a flow rate of 4000 L / hour. The product was once stored in a tank set at a temperature of 0 ° C. (step b). The first composition supplied from the tank was heated to 45 ° C. (step c) and then cooled to 25 ° C. (step d). The heat sterilization in step a was performed using an infusion type heat sterilizer.

  On the other hand, a second composition was prepared with the formulation shown in Table 2. That is, the raw materials shown in Table 2 were mixed, sterilized by heating at 130 ° C. for 2 seconds, then cooled and temporarily stored in a heat retaining tank set at 5 ° C. The liquid supplied from the tank was whipped to an overrun of 200% to obtain a second composition. The heat sterilization was performed using a plate type heat sterilizer. The whipping was performed using a continuous whipper.

The 5 ° C. second composition thus obtained and the 25 ° C. first composition obtained in the above step d were mixed (mixing step). The mixing ratio of these components was 70:30 by mass ratio of the first composition: second composition, and the overrun after mixing was 54%. After filling the obtained mixture into a commercially available pudding cup, it was cooled to 5 ° C. and gelled to obtain a bubble-containing gel-like product (gelation step). The obtained purine-flavored bubble-containing gel-like product was filled with a 10 ° C caramel sauce to obtain a purine-flavored gel-like food.
The obtained bubble-containing gel-like material has a good mouth melt feeling while having a hard texture like baked pudding.

Using the gel-containing material before filling with caramel sauce obtained in Example 1 as a sample, the dynamic storage elastic modulus (G ′) and dynamic loss viscosity (G ″) were measured by a rheometer. Tan δ (= G ″ / G ′) was obtained. As the rheometer, ARES-2KFRT (product name, manufactured by TA Instruments) was used and measured at a frequency of 1 Hz. These results are shown in FIG. Table 7 shows the value of tan δ at each temperature of 20 ° C., 30 ° C., and 40 ° C. The table also shows the sample overrun values. The overrun value of the sample is the same as the overrun value of the mixture of the second composition and the first composition.
Further, the hardness at 10 ° C. of the sample was measured. A rheometer (manufactured by Sun Science Co., Ltd., product name: RHEO METER, COMPAC-100 II) was used as a measuring device. The results are shown in Table 7.

<Comparative Example 1>
In Example 1, the composition of agar was changed to 0%, and the composition of gelatin was changed to 0.3%. Further, the mixing ratio of the first composition and the second composition was set to the first composition: the second composition = 50: 50. Otherwise, in the same manner as in Example 1, a purine-flavored bubble-containing gel-like product having an overrun of 100% was produced. Caramel sauce was not filled.
The obtained bubble-containing gel-like product was mousse and was clearly softer than the gel-like product of Example 1.
In the same manner as in Example 1, dynamic storage elastic modulus (G ′), dynamic loss viscosity (G ″), and tan δ (= G ″ / G ′) were measured. These results are shown in FIG. In addition, each physical property value was measured in the same manner as in Example 1. The results are shown in Table 7.

<Comparative example 2>
In Example 1, both the agar and gelatin blends were changed to 0%. Moreover, the mixing ratio of the first composition and the second composition was set to the first composition: the second composition = 20: 80. Furthermore, the overrun of the second composition was set to 320%. Otherwise, a purine-flavored foam-containing composition having an overrun of 250% was produced in the same manner as in Example 1. Caramel sauce was not filled.
The resulting foam-containing composition is whipped cream and very soft.
In the same manner as in Example 1, dynamic storage elastic modulus (G ′), dynamic loss viscosity (G ″), and tan δ (= G ″ / G ′) were measured. These results are shown in FIG. In addition, each physical property value was measured in the same manner as in Example 1. The results are shown in Table 7.

<Reference Example 1>
As a reference example, each physical property value was measured in the same manner as in Example 1 for a commercial baked pudding (manufactured by Morinaga Milk Industry Co., Ltd., trade name: Morinaga baked pudding). The results are shown in Table 7.
<Reference Example 2>
As a reference example, a commercially available gel pudding (manufactured by Morinaga Milk Industry Co., Ltd., trade name: Morinaga pudding) using a gelling agent. About each physical-property value was measured like Example 1. The results are shown in Table 7.

2 to 4, the horizontal axis represents the sample temperature, the left vertical axis represents G ′ and G ″ (unit: Pa), and the right vertical axis represents tan δ.
In Example 1, the value of tan δ is smaller than 1 even when the temperature rises to 40 ° C. In Comparative Examples 1 and 2, tan δ increases with increasing temperature, and is close to 1 at 40 ° C.

As shown in the results of Table 7, the tan δ of Reference Example 1 did not show temperature dependence and was always a low value. This means that even if the temperature rises, it does not melt and a mouth melting feeling cannot be obtained. Moreover, the overrun value of Reference Example 1 is zero, which means that bubbles are not included.
The tan δ of Reference Example 2 is slightly higher than that of Reference Example 1, and is somewhat temperature dependent. The overrun value of Reference Example 2 is zero, which means that no bubbles are included. The measured value of hardness is lower than that of Reference Example 1.
The sample of Example 1 has an overrun value of 54%, the measured value of hardness is equivalent to that of Reference Example 1, and tan δ is an intermediate value between Reference Example 2 and Comparative Examples 1 and 2. ing.
That is, the sample of Example 1 has the same hardness as baked pudding (Reference Example 1), but the change in texture when the temperature rises in the mouth is different from baked pudding and gel pudding. It can be seen that the mousse shape of Comparative Example 1 and the whipped cream shape of Comparative Example 2 have a mouth-melting feeling that is intermediate between gel pudding.

<Example 2: Production of chocolate pudding containing bubbles>
First, the raw material was mixed with the composition shown in Table 8 to prepare a first composition. Next, the first composition was sterilized by heating under the conditions of 125 ° C. and 15 seconds (step a), and then cooled to 20 ° C. while flowing in the pipe communicating with the tank at a flow rate of 4000 L / hour. The product was once stored in a tank set at a temperature of 0 ° C. (step b). The first composition supplied from the tank was heated to 45 ° C. (step c) and then cooled to 25 ° C. (step d). The heat sterilization in step a was performed using an infusion type heat sterilizer.

On the other hand, a second composition was prepared with the formulation shown in Table 9. That is, the raw materials shown in Table 9 were mixed, sterilized by heating at 130 ° C. for 2 seconds, then cooled and temporarily stored in a heat retaining tank set at 5 ° C. The liquid supplied from the tank was whipped to an overrun of 200% to obtain a second composition. The heat sterilization was performed using a plate type heat sterilizer. The whipping was performed using a continuous whipper.
The obtained 5 degreeC 2nd composition and the 25 degreeC 1st composition obtained at the said process d were mixed (mixing process). These mixing ratios were 70:30 by mass ratio of the first composition: second composition, and the overrun after mixing was 55%. After filling the obtained mixture in a commercially available pudding cup, it cooled to 5 degreeC and gelatinized, and the chocolate-like bubble-containing gel-like material was obtained (gelation process).

Separately, the raw materials were mixed with the composition shown in Table 10, and then heat sterilized at 130 ° C. for 2 seconds to obtain a chocolate sauce. A chocolate sauce (10 ° C) was filled on the bubble-containing gel-like material obtained above to obtain a chocolate-flavored gel-like food.
The obtained bubble-containing gel-like product had a good mouth melt feeling while having a hard texture like baked pudding.

<Example 3: Production of milk pudding containing bubbles>
First, the raw material was mixed with the composition shown in Table 11 to prepare a first composition. Next, the first composition was sterilized by heating under the conditions of 125 ° C. and 15 seconds (step a), and then cooled to 20 ° C. while flowing in the pipe communicating with the tank at a flow rate of 4000 L / hour. The product was once stored in a tank set at a temperature of 0 ° C. (step b). The first composition supplied from the tank was heated to 45 ° C. (step c) and then cooled to 25 ° C. (step d). The heat sterilization was performed using an infusion type heat sterilizer.

On the other hand, a second composition was prepared with the formulation shown in Table 12. That is, the raw materials shown in Table 12 were mixed, sterilized by heating at 130 ° C. for 2 seconds, then cooled and temporarily stored in a heat retaining tank set at 5 ° C. The liquid supplied from the tank was whipped to an overrun of 200% to obtain a second composition. The heat sterilization was performed using a plate type heat sterilizer. The whipping was performed using a continuous whipper.
The obtained 5 degreeC 2nd composition and the 25 degreeC 1st composition obtained at the said process d were mixed (mixing process). These mixing ratios were 70:30 by mass ratio of the first composition: second composition, and the overrun after mixing was 55%. After filling the obtained mixture in a commercially available pudding cup, it cooled to 5 degreeC and gelatinized, and the milk-like bubble-containing gel-like substance was obtained (gelation process).

Separately, the raw materials were mixed in the formulation shown in Table 13, and heat sterilized at 130 ° C. for 2 seconds to obtain a condensed milk sauce. Condensed milk sauce (10 ° C.) was filled on the foam-containing gel-like material obtained above to obtain a milk-flavored gel-like food.
The obtained bubble-containing gel-like product had a good mouth melt feeling while having a hard texture like baked pudding.

<Test Example 5: Freezing tolerance>
The following five types of foods (i) to (v) were frozen in a freezer at −20 ° C. for 12 hours, and each of the frozen food and the thawed food was evaluated. The frozen state was evaluated by tasting a frozen food. Evaluation after thawing was performed by freezing for 12 hours and then thawing for 12 hours in a refrigerator at 5 ° C. for sensory evaluation.
(I) The gel food obtained in Example 1.
(Ii) Baked pudding of Reference Example 1.
(Iii) Gel purine of Reference Example 2.
(Iv) Commercially available jelly (manufactured by Morinaga Milk Industry Co., Ltd., trade name: fruit jelly).
(V) A commercially available whipped cream (manufactured by Morinaga Milk Industry Co., Ltd., trade name: Morinaga Whip) whipped to 170% overrun.

[Evaluation of frozen state]
The frozen food was sampled and evaluated.
(I) Hard ice cream-like properties that can be eaten with a spoon. delicious.
(Ii) Properties like sherbet. Not tasty.
(Iii) Properties like sherbet. Not tasty.
(Iv) Properties like sherbet. Delicious if defrosted moderately.
(V) A texture that is hard and soft.

[Evaluation after thawing]
After freezing for 12 hours, samples thawed in a refrigerator at 5 ° C. for 12 hours were tasted and subjected to sensory evaluation.
(I) The same texture and flavor as before freezing can be obtained.
(Ii) A lot of water separation occurred. The tissue has a rough texture.
(Iii) A lot of water separation occurred. The organization collapsed.
(Iv) A large amount of water separation occurred.
(V) Cracked. The texture is stiff and rough.

  From the above evaluation results, it can be seen that the gel food of the present invention has the same flavor and texture as before freezing by thawing after freezing, and is excellent in freezing tolerance. In addition, it has a hard ice cream-like property even in a frozen state and can be eaten deliciously.

Claims (1)

A gel-like food having a gel-like product containing gelatin-dissolved gelled product containing agar gel fragments and bubbles,
Gelatin content of gelatin is 0.24-1.4% by mass , agar content is 0.04-0.5% by mass, overrun is 20-80%,
The gelled product has a hardness at 10 ° C. of 4 × 10 ^{3 to} 20 × 10 ³ N / m ² ,
The gel-like material, 20 ° C., there is a difference in the value of tanδ at each temperature of 30 ° C., and 40 ° C., and the value of tanδ at any temperature in the range of 0.4 to 0.8, Gel food.

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