JP6293988B2 - Food and production method thereof - Google Patents

Description

  The present invention relates to a food having a multiphase structure and a method for producing the same.

  Conventionally, many foods such as jelly and pudding are commercially available. On the other hand, in order to increase the market value of such foods, there are many examples in which a plurality of foods are phased. In addition, among such foods, there are foods containing foam. For example, a method for producing a dessert topped with a cream on a jelly by bringing a cooled gelled product or a cooled gelling solution into contact with a foam is disclosed (see Patent Document 1). Moreover, the foodstuff which mounted the whipping product containing the gelatinizer which has cation reactivity, gums, and a low-temperature gelling gelling agent on the lower-layer dessert containing a cation is also disclosed (patent document 2). reference). Moreover, the foodstuff which laminated | stacked the layer which consists of a foamy food containing water-soluble carrageenan and a foamable raw material and the layer which consists of a foodstuff containing native gellan gum is also disclosed (refer patent document 3). Furthermore, a food containing a milk raw material and a gelling agent and containing a fermented cellulose is also disclosed. As the food, mousse and bavalore are disclosed (see Patent Document 4). Foods containing foams such as these are attractive in appearance and are characterized by having a unique texture.

JP-A 64-27439 JP 11-2221030 A JP 2004-236542 A JP 11-178520 A

However, since the above-mentioned food product is not always stable, the food product described above may be inconvenient at the distribution stage or at the stage where the user eats. For example, if the foam collapses or blurring occurs at the boundary between the foam and the gelled product, the commercial value is significantly impaired.
In addition, a food having a multi-phase structure causes the previously filled solution to compete along the wall surface of the container, resulting in an unclear interface viewed from the side surface and impairing commercial value.
Patent Document 4 describes chilled desserts such as mousse and bavaroa containing fermented cellulose, but only discloses a general method for producing chilled desserts. There is no disclosure or suggestion of an aeration / filling process for containing bubbles while keeping the contained foam or mixed raw material at a high temperature. In addition, although it is exemplified for laminated pudding, each layer is not a foam having an aeration process, and its manufacturing method is also allowed to cool at room temperature after sterilization, so a special cooling device is used to increase production efficiency. Therefore, it can be said that the production method and the product are different from those of the present invention. In addition, patent document 4 makes it a subject to manufacture the fine food which is not rough even if it does not quench rapidly, The shape retention property of the foam in the foodstuff which has the multiphase which is the subject of this invention There is no disclosure or suggestion about improvement, and it can be said that the purpose, problem and effect are completely different.

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

In order to solve the above-mentioned problems, the present invention provides the following food and a method for producing the same.
(1) A food having a multi-phase structure, wherein at least one of the multi-phase structures is a foam, and the cellulose contains fermented cellulose.
(2) The food according to (1), wherein the fermented cellulose is contained in the foam in an amount of 0.01% by mass to 1.0% by mass.
(3) The food according to (1) or (2) above, wherein the foam further contains at least one of carboxymethyl cellulose salt and xanthan gum, or carboxymethyl cellulose salt and guar gum. And food.
(4) The food according to any one of (1) to (3) above, wherein at least one of the multiphase structures is a gelled product.
(5) The food according to (4) above, wherein the difference in specific gravity between the gelled product and the foamed product (foamed product-gelated product) is -0.5 or more and +0.5 or less. .
(6) A method for producing a food having a multi-phase structure, the first filling step of filling a container with a gelling solution, the aeration step of containing bubbles in a raw material blended with fermented cellulose, and the aeration A second filling step of filling the container with the aerated raw material after the step; and a step of cooling the charged gelling solution and the aerated raw material after the second filling step. A method for producing a food characterized by the above.
(7) A method for producing a food product having a multi-phase structure, which includes an aeration step of containing bubbles in a raw material blended with fermented cellulose, and a step of filling a container with the aerated raw material after the aeration step. 1 filling step, after the first filling step, a second filling step for filling the container with the gelling solution, and after the second filling step, the aerated raw material and the gelling solution filled. And a step of cooling the food product.
(8) In the said aeration process, the temperature of the raw material which mix | blended the fermented cellulose is 50 degreeC or more and 90 degreeC
The method for producing a food according to the above (6) or (7), which is as follows.

  According to the food of the present invention containing a foam, since the foam is formed by blending fermented cellulose, a food and a production method in which the foam is stable can be provided.

Example 1 of food in the present embodiment (a view of the food as seen from above and a cross-sectional view thereof; the same applies hereinafter) Example 2 of food in this embodiment Example 3 of food in this embodiment Example 4 of food in this embodiment Example 5 of food in this embodiment Example 6 of food in this embodiment

Hereinafter, the food of the present invention and the production method thereof will be described in detail.
[Composition of food]
The food of the present invention is a food having a multi-phase structure, and at least one of the multi-phase structures is a foam and is blended with fermented cellulose.
Such a food may have a structure in which a foam structure (foam) is dispersed in a lump in a matrix phase composed of a gelled product, or a structure in which a matrix phase and a foam are laminated in layers. For example, as shown in the schematic cross-sectional views of FIGS. Specifically, the foam F is completely or partially encapsulated inside the matrix made of the gelled product G (for example, FIGS. 1 and 2), and the foam F is placed on the gelled product G. Laminated layers (for example, FIGS. 3 and 4), conversely, foams F are stacked under the gelled product G (for example, FIG. 5), gelated products G and foamed products F alternately Examples of such layers are those (for example, FIG. 6). In addition, the foam of FIG. 3, 6 is the state which mounted the foam on the gelled material with which it filled, and this foam is an aspect with which the trace which the foam fell.

Specific examples of the foams described above include foods that are aerated such as whipped cream, frozen whipped cream, butter cream, mousse, bavaroa, whipped yogurt, ice cream, meringue, marshmallow, and whipped cheese. In addition, the foam in this invention says what contains 10 to 350% of a bubble by the volume ratio (overrun) with respect to a foam.
Specific examples of the gelled product include pudding, jelly, mousse, bavaria, yogurt, acidic pudding, drinking pudding, drinking jelly, and drink yogurt.
Although it is a preparation method of the gelling solution to make these gelled products, raw materials such as fats and oils, dairy products, sugar, emulsifiers, thickeners that can be generally used to prepare the gelled products described above A gelling agent or the like can be used and is not particularly limited.

Other foods listed above include caramel sauce, fruit sauce, coffee sauce, chocolate sauce, cocoa sauce, cream, condensed milk, jam, syrup, coffee, tea, milk, green tea, matcha tea, oolong tea, cocoa beverage, fruit juice, fruit juice Fluid foods such as milk, carbonated drinks, fruits, sasa, herbs, vegetables, cheese, strawberries, chocolate, sponge cakes and other solids may be included.
When eating such food, in addition to using a spoon, it may be taken directly from the opening of the container or sucked by a straw depending on its properties.

The above-mentioned fermented cellulose is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium, but for example, fermented cellulose produced by a bacterium belonging to the genus Acetobacter, Pseudomonads, Agrobacterium, etc. can be used. In particular, fermented cellulose produced by Acetobacter aceti ssp. Xylinum is preferred.
When the fermented cellulose used in the present invention is swollen in water, it exists as very fine insoluble fibers in the solution, and the fibrous fermented cellulose forms a continuous three-dimensional network structure. . The fermented cellulose is preferably one that is complexed with one or more of carboxymethyl cellulose salt, guar gum, xanthan gum or coated with one or more of carboxymethyl cellulose salt, guar gum, xanthan gum so as to easily swell. More preferably, a combination of carboxymethyl cellulose salt and guar gum or a combination of carboxymethyl cellulose salt and xanthan gum can be mentioned. The combination of carboxymethyl cellulose salt and guar gum has a high swelling effect of fermented cellulose, and can be used for foods containing acidic milk components or foods containing neutral milk components. In addition, the combination of carboxymethylcellulose salt and xanthan gum has a high swelling effect of fermented cellulose and can be used for foods containing neutral milk components. However, milk components may coagulate in foods containing acidic milk components. In addition, although it is the compounding ratio of fermented cellulose, carboxymethylcellulose salt, and guar gum, with respect to fermented cellulose 1, by making a ratio of carboxymethylcellulose salt 0.01-3, guar gum 0.01-3, shape retention property. Can be increased. Moreover, although it is the compounding ratio of fermented cellulose, carboxymethylcellulose salt, and xanthan gum, with respect to fermented cellulose 1, it is shape-retaining by making carboxymethylcellulose salt into a ratio of 0.01-3 and xanthan gum of 0.01-3. Can increase the sex.

  The blending amount of the fermented cellulose in the present invention is preferably 0.01% by mass or more and 1.0% by mass or less, and more preferably 0.02% by mass or more and 0.4% by mass or less based on the foam. When the blending amount of the fermented cellulose exceeds 1.0% by mass, the viscosity becomes too high and it may be difficult to swell uniformly. On the other hand, when the blending amount is less than 0.01% by mass, the effect of maintaining the air content is not sufficiently exhibited, and the stability of the foam may not be sufficient.

  When producing a food product having a multi-phase structure of the present invention, when filling a foamed product after cooling with a gelled product, the specific gravity difference is not a serious problem, but when filling the foamed product first In the case where the gel and the gelled material are filled at the same time, the specific gravity difference may greatly affect. For example, the difference in specific gravity between the gelled product and the foamed product (foamed product-gelated product) of the present invention is preferably from −0.5 to +0.5, more preferably from −0.2 to +0.2. If the specific gravity difference exceeds +0.5, the two phases may be mixed and the boundary may be unclear. On the other hand, if it is less than −0.5, the two phases may be mixed and the interface may be unclear. In addition, by adjusting the specific gravity difference, the distribution of the foam can be arbitrarily arranged, for example, at the top of the gelled product, at the bottom, or encapsulated. The specific gravity of the foam is the specific gravity of the mix before the aeration process.

When blending fermented cellulose, other gelling agents and thickeners may be blended in addition to the swelling complexing agent and coating agent, and an emulsifier may be blended as necessary.
Such a gelling agent or thickening agent is not particularly limited, but examples thereof include alginic acid, sodium alginate, carboxymethylcellulose salt, methylcellulose, crystalline cellulose, microfibrous cellulose, fermented cellulose, natadeco, gum arabic , Gati gum, curdlan, carrageenan, xanthan gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, enzyme treated tamarind seed gum, tara gum, pectin, soybean polysaccharide, starch, modified starch (acetylated adipic acid cross-linked starch, acetylated) Oxidized starch, acetylated phosphate cross-linked starch, starch sodium octenyl succinate, starch acetate, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked den Emissions, hydroxypropyl starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoester phosphate-crosslinked starch), agar, gelatin, pullulan and mannan can be exemplified.

  The emulsifier is not particularly limited. Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin acetic acid ester), enzyme-treated lecithin, enzymatically decomposed lecithin, vegetable sterol, plant lecithin, sucrose fatty acid ester, stearoyl calcium lactate, sorbitan fatty acid ester, propylene glycol fatty acid ester, Generally available such as fractionated lecithin, egg yolk lecithin, polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80 Those that can be mentioned.

[Production method of food]
The method for producing a food of the present invention includes a first filling step for filling a gelling solution, an aeration step for adding bubbles to a raw material blended with fermented cellulose after the step, and the aeration step after the aeration step. A second filling step of filling the container with the filled raw material; and a step of cooling the filled gelling solution and the aerated raw material after the second filling step.
For example, in the case of producing a food having a phase structure as shown in FIGS. 1 to 6, first, a gelling solution (hereinafter also referred to as “one solution”) for forming a gelled product G, and foam. A solution (containing fermented cellulose, hereinafter also referred to as “two liquids”) for preparing the product F is prepared according to a general method for preparing foods, except that fermented cellulose is used. The two liquids are further foamed with a mixer or the like to obtain foam F.

In this invention, the raw material which mix | blended the fermented cellulose is prepared, and it contains a bubble after that. However, in this invention, after preparing the raw material which mix | blended the fermented cellulose, a bubble can be included anytime. For example, air bubbles may be contained immediately after preparing a raw material blended with fermented cellulose and immediately filled. Therefore, according to the present invention, the production time can be shortened and the production process can be simplified as compared with a conventional method for producing a food containing foam.
Although it is a method of containing air bubbles, it is made into a foam by performing foaming treatment with a general aeration apparatus such as a mixer, a whipper, a whipping machine, a continuous foaming machine or the like. For the adjustment of the amount of bubbles contained in the foam, in the batch process in the aeration process, the rotation speed, time, blade shape, etc., and in the continuous system, the flow rate, rotation speed, back pressure, amount of gas to be supplied, etc. The air content can be adjusted while changing. In addition, after sterilizing the raw material which mix | blended fermented cellulose, a bubble can be contained.

In this invention, it is preferable that the temperature of 1 liquid at the time of filling of 1 liquid is more than a gelling temperature. This is because, if the temperature is lower than the gelation temperature, if the two liquids are filled immediately after the filling of the one liquid, the two liquids bleed and it becomes difficult to form an arbitrary shape.
Although it is the aeration condition of the two liquids in the present invention, the temperature of the approximate solution at the time of aeration can be adjusted to 50 ° C. or more and 90 ° C. or less. This is because if the temperature is less than 50 ° C. or exceeds 90 ° C., the air may not be successfully contained.
In addition, an aeration process for containing a raw material blended with fermented cellulose, a first filling process for filling the aerated raw material, a second process for filling a gelling solution, and the filled contents It can also be set as the manufacturing method of the foodstuff provided with the cooling process which cools the raw material and the said gelatinization solution which were minded.

As described above, according to the present invention, a food containing a stable foam can be provided. Therefore, a food having a higher commercial value than the conventional product can be provided without impairing the appearance and in terms of color, flavor and texture. . Moreover, according to this invention, since the interface of a foam and a gelled material is stable, there is little possibility that a foam will peel from a gelled material during transport. Furthermore, the food of the present invention can be produced by a simple method.
Although all drawings are examples using a circular container, they are only examples. Even when a polygonal container such as a triangle, a quadrangle, or a pentagon, a container having a shape like a bowl, or the like is used, a food with clear boundaries between phases can be provided.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by this. Specifically, a multi-phase food consisting of pudding (gelled product G) and mousse (foamed product F) as shown in FIG. 4 was produced, and the stability (shape retention) of the mousse was evaluated.

[Preparation of one solution]
Refined coconut oil 5.0% by mass, skim milk powder 5.0% by mass, sugar mixed isomerized sugar 12.0% by mass, powdered starch syrup 6.0% by mass, glycerin fatty acid monoester 0.1% by mass, pectin 0.15% % By weight, 0.4% by weight of den powder, 0.15% by weight of gelatin, and some fragrances and colorants were mixed and dissolved in warm water, and homogenized at a homogeneous pressure of 10 MPa · s using a homogenizer. Then, it sterilized at 125 degreeC for 2 second, and hold | maintained at 55 degreeC. Moreover, the gelation temperature of 1 liquid obtained was 50 degreeC.

[Preparation of two solutions]
15.0% by weight of milk, 5.0% by weight of fresh cream, 3.0% by weight of skim milk powder, 8.0% by weight of granulated sugar, 7.6% by weight of powdered starch syrup, 0.1% by weight of carrageenan, 0.1% of gellan gum Mass%, gelatin 0.05 mass%, fermented cellulose 0% (no blending), 0.009%, 0.01 mass%, 0.02 mass%, 0.12 mass%, 0.4 mass%,. 5% by mass, 1.0% by mass, 1.1% by mass, carboxymethyl cellulose predetermined amount, xanthan gum predetermined amount, sodium caseinate 0.1% by mass, sucrose fatty acid ester (HLB = 16) 0.1% by mass, and A small amount of a fragrance and a coloring agent are mixed and dissolved in warm water, homogenized using a homogenizer at a homogeneous pressure of 15 MPa · s, sterilized at 125 ° C. for 2 seconds, and then subjected to seven temperatures (45 ° C., 50 ° C, 60 ° C, 70 ° C, 80 ° C, 90 ° C Each foam was prepared by whipping with a hand mixer at a temperature of 95 ° C. and 95 ° C., and held at each aeration temperature. The overrun of this foam was 70% by mass. The overrun was measured by a conventional method. Further, the specific gravity difference between the two liquids before the aeration and the specific gravity of the first liquid (foam-gelled product) was -0.03. In addition, carboxymethylcellulose sodium and xanthan gum are blended so that fermented cellulose: carboxymethylcellulose sodium: xanthan gum = 20: 3.3: 10.

[Manufacture and evaluation of multi-phase foods (pudding / mousse)]
After 59.5 g of the above-mentioned 1 liquid (55 ° C.) was filled in the container, 25.5 g of the above-mentioned foam (each temperature) was filled immediately after the aeration step. After cooling, the food was viewed from above and the state of the cross-sectional view divided in the direction perpendicular to the upper surface of the food was visually observed (see FIG. 4). The stability (shape retention) of the foam was evaluated according to the following criteria. Here, good shape retention means that the aerated state is maintained and the interface with the gelled product (purine) is clear. The same standard was used in the examples described later. The results are shown in Table 1.
◎: Good shape retention property of foam ○: Slightly good shape retention property of foam △: Normal shape retention property of foam ×: Poor shape retention property of foam

〔Evaluation results〕
From Table 1, in the food of the present invention formed by blending fermented cellulose with foam, regardless of the temperature of the two-component aeration process, all have high foam shape retention (stability). A range from 50 ° C. to 90 ° C. is more preferable. The blending amount of the fermented cellulose is more preferably in the range of 0.01% by mass to 1.0% by mass on the foam basis, and the range of 0.02% by mass to 0.4% by mass is more preferable. Moreover, since the specific gravity difference was set to -0.03, the problem that a gelled material competed along the container wall surface and the interface seen from the side surface became unclear was not recognized.
On the other hand, when no fermented cellulose was blended in the foam, the foam was dissolved and the foam was not retained, and the interface was also unclear.

A multi-phase food consisting of jelly (gelled product G) and mousse (foam F) as shown in FIGS. 3, 5 and 6 was produced, and the stability (holding property) of the mousse was evaluated.

[Preparation of one solution]
Sugar mixed isomerized sugar 20.0% by mass, granulated sugar 5.0% by mass, powdered starch syrup 7.0% by mass, agar 0.11% by mass, pectin 0.35% by mass, calcium lactate 0.15% by mass, gellan gum 0.07% by mass, locust bean gum 0.08% by mass, xanthan gum 0.08% by mass, trisodium citrate 0.5% by mass dissolved in warm water, to which raspberry juice 3.0% by mass, and flavor, A small amount of acidulant and colorant were blended and dissolved, sterilized at 105 ° C. for 2 seconds, and then homogenized using a homogenizer at a homogeneous pressure of 10 MPa · s and maintained at 51 ° C. Moreover, the gelation temperature of 1 liquid obtained was 50 degreeC.

[Preparation of two solutions]
Fresh cream 13.0% by mass, fermented cellulose preparation (fermented cellulose 0.12% by mass, sodium carboxymethyl cellulose 0.04% by mass, guar gum 0.04% by mass), pectin 0.24% by mass, glycerin fatty acid ester 0.24 Mass%, propylene glycol fatty acid ester 0.15 mass%, sodium pyrophosphate 0.1 mass%, sodium caseinate 0.06 mass%, lecithin (derived from soybean) 0.03% mass, gelatin 1.3 mass%, sugar Dissolve in warm water and sterilize by heating at 120 ° C for 3 seconds. This was mixed with fermented milk (SNF 17%) 45.0% by mass and a slight amount of fragrance, homogenized with a homogenizer at a homogeneous pressure of 15 MPa · s, and then contained in a continuous whipping machine at 50 ° C. A foam was prepared and held at 50 ° C. The two liquids are -0.6, -0.5, about specific gravity difference (difference in specific gravity between two liquid foams and one liquid gelled product, foam-gelled product) depending on the combination and blending amount of sugars. A total of 10 types of -0.3, -0.2, -0.05, +0.05, +0.2, +0.3, +0.5, and +0.6 were set and prepared to satisfy each specific gravity difference. did. The overrun of the foam was 60% by mass.

[Manufacture and evaluation of multi-phase foods (jelly / yogurt whipped mousse)]
After filling 59.5g of the above-mentioned 1 liquid (51 ° C) into the container, the mouthpiece is squeezed from a height of 1 cm from the surface of the 1 liquid while rotating the container filled with the above-mentioned foam (50 ° C). The bag was filled with 25.5 g. After cooling, the food was viewed from above and the state of the sectional view divided in the direction perpendicular to the upper surface of the food was visually observed (see FIGS. 3, 5 and 6). The results are shown in Table 2.

〔Evaluation results〕
From Table 2, in the food of the present invention obtained by blending fermented cellulose into a foam, regardless of the difference in specific gravity between the gelled product and the foamed product (foamed product-gelated product), all of them have a foamed structure. Property (stability) is high, that is, the aerated state is maintained and the interface with the gelled product is clear, but the specific gravity difference is more preferably −0.5 or more and +0.5 or less. It can be seen that the range of −0.02 or more and +0.4 or less is more preferable. Moreover, the distribution state of foam can be arbitrarily adjusted by adjusting the specific gravity difference. Further, there was no problem that the foam collapsed during transportation or the foam and the gelled product peeled off. Furthermore, in FIG. 6, the foam was partly encapsulated, and it was not only beautiful in appearance, but also in a shape where jelly and yoghurt whipped mousse could be eaten simultaneously not only at the beginning but also at the end.

  A multi-phase food consisting of jelly (gelled product G) and mousse (foam F) as shown in FIG. 2 was produced, and the stability (holding property) of the mousse was evaluated.

[Preparation of one solution]
Sugar mixed isomerized sugar 20.0% by mass, granulated sugar 5.0% by mass, powdered starch syrup 7.0% by mass, agar 0.11% by mass, pectin 0.35% by mass, calcium lactate 0.15% by mass, gellan gum 0.07% by mass, locust bean gum 0.08% by mass, xanthan gum 0.08% by mass, trisodium citrate 0.5% by mass dissolved in warm water, to which raspberry juice 3.0% by mass, and flavor, A small amount of acidulant and colorant were blended and dissolved, sterilized at 105 ° C. for 2 seconds, and then homogenized using a homogenizer at a homogeneous pressure of 10 MPa · s and maintained at 51 ° C. Moreover, the gelation temperature of 1 liquid obtained was 50 degreeC.

[Preparation of two solutions]
15.0% by weight of milk, 5.0% by weight of fresh cream, 3.0% by weight of skim milk powder, 8.0% by weight of granulated sugar, 7.6% by weight of powdered starch syrup, 0.1% by weight of carrageenan, 0.1% of gellan gum Mass%, gelatin 0.05 mass%, fermented cellulose predetermined amount (see Table 3), carboxymethyl cellulose sodium predetermined amount (see Table 3), xanthan gum predetermined amount (see Table 3), guar gum predetermined amount (see Table 3), casein Sodium 0.1% by mass, sucrose fatty acid ester (HLB = 16) 0.1% by mass, and some fragrances and colorants are mixed and dissolved in warm water, and homogenized at a homogeneous pressure of 15 MPa · s using a homogenizer. After the treatment, the mixture was sterilized at 125 ° C. for 2 seconds, and whipped with a hand mixer at 60 ° C. to prepare a foam, which was kept at 60 ° C. The overrun of the foam was 60% by mass. The overrun was measured by a conventional method. Further, the specific gravity difference between the two liquids before the aeration and the specific gravity of the first liquid (foam-gelled product) was -0.03.

[Manufacture and evaluation of multi-phase foods (jelly / mousse)]
Immediately after 90 g of the above 1 liquid (51 ° C.) was filled in a container, 10 g of the above foam (60 ° C.) was filled. After cooling, the food was viewed from above and the state of the cross-sectional view divided in the direction perpendicular to the upper surface of the food was visually observed (see FIG. 2). The results are shown in Table 3.

  From Table 3, in the foodstuff of this invention formed by mix | blending fermented cellulose with a foam, all were high in the shape retention property (stability) of a foam structure irrespective of the presence or absence and kind of a coating agent. In addition, by adding fermented cellulose to sodium carboxymethylcellulose and guar gum, or sodium carboxymethylcellulose and xanthan gum, the swelling effect of fermented cellulose was high, and no roughness was felt, and more preferable results were shown.

G ... Gelled product F ... Foam

Claims (2)

A method for producing a food product having a multiphase structure,
A first filling step of filling a container with a gelling solution;
An aeration process in which bubbles are contained in a raw material blended with fermented cellulose at 50 ° C. or higher and 90 ° C. or lower ;
A second filling step of filling the container with the aerated raw material after the aeration step;
After the second filling step, the step of cooling the filled gelling solution and the aerated raw material,
Method for producing a food product, characterized in that it is -0.2 to + 0.2 - the aerated by specific gravity difference of the raw material and the gelling solution (gelling solution aerated raw material). A method for producing a food product having a multiphase structure,
An aeration process in which bubbles are contained in a raw material blended with fermented cellulose at 50 ° C. or higher and 90 ° C. or lower ;
A first filling step of filling a container with the aerated raw material after the aeration step;
A second filling step of filling the container with the gelling solution after the first filling step;
After the second filling step, the step of cooling the filled raw material and the gelling solution,
Method for producing a food product, characterized in that it is -0.2 to + 0.2 - the aerated by specific gravity difference of the raw material and the gelling solution (gelling solution aerated raw material).

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