JP6337039B2 - Food and production method thereof - Google Patents

Description

  The present invention is a food product having at least two phases of sol and gel, and at least one of the phases is blended with either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose The present invention relates to a food and a method for producing the same.

  Conventionally, many gel foods such as jelly and pudding are commercially available. On the other hand, in order to increase the market value of such a gel food, there are many examples in which a plurality of foods are phased. For example, a multi-layer jelly is proposed in which carrageenan, agar, gelatin, etc. are used as a colloid, and an aqueous gel in which sodium alginate is added to this and a calcium salt present in drinking water are joined together in layers. (See Patent Document 1). In addition, the raw material liquid contains a gelling agent, and the other raw material liquid contains a component that triggers gelation of the gelling agent and is separately prepared, mixed and solidified, and then a gel food A method for producing a multilayer gelled food filling other foods such as the above has also been proposed. (See Patent Document 2). In addition, as a type in which a liquid material is taken into a gel-like material, an example in which a liquid food is dispersed in a gel-like material containing alginate or LM pectin is known ( (See Patent Document 3). Furthermore, in order to form the interface between the second layer and the third layer of the multilayer food particularly neatly, the first layer, the second layer, and the third layer are laminated in this order. Two layers contain pectin and calcium, and are acidic, and the 1st layer and / or the 3rd layer are the multilayer foodstuffs containing a container containing calcium (refer to patent documents 4).

Japanese Patent Laid-Open No. 62-248464 JP 2000-60450 A JP 2002-27925 A JP 2012-5466 A

However, the conventionally known multilayered gel foods are not always easy to produce, and the obtained multilayer gelled foods do not always have clear boundaries between the layers.
Further, in the method disclosed in Patent Document 4, since the second layer is filled after gelation after filling the first layer, a cooling process and a cooling time for gelation after filling the first layer are required. It becomes. In addition, the first layer and the third layer must contain calcium, and the selection of raw materials may be narrowed or the flavor may be affected. Further, after the second layer material containing pectin or the like is laminated on the first layer containing calcium or the like, the third layer material containing calcium or the like is laminated on the second layer. Will be decided.
On the other hand, according to the present invention, since the second filling can be performed immediately after the first filling, a food having at least two phases of sol and gel can be produced without requiring a cooling step or a cooling time. . Further, since the at least one phase is characterized by blending either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose, the first layer and the third layer do not contain calcium. There is no need to limit the order of filling each layer.

  An object of the present invention is a food product having at least two phases of a sol and a gel, wherein at least one of the phases includes low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose. Is intended to provide a food having a clear boundary between phases and a method for producing the same.

In order to solve the above-mentioned problems, the present invention provides the following foods having at least two phases of sol and gel and a method for producing the same.
(1) A food product having at least two phases of a sol and a gel, wherein at least one of the phases is blended with either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose. A food characterized by
(2) The food according to (1) above, wherein the phase containing any one of the low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose is a sol.
(3) The food according to (1) or (2), wherein the specific gravity difference (sol phase−gel phase) of the two phases is −0.1 or more and +0.1 or less.
(4) The food according to (1) or (2) above, wherein the low methoxyl pectin is contained in an amount of 0.01% by mass to 2.0% by mass.
(5) The food according to (1) or (2) above, wherein the deacylated gellan gum is contained in an amount of 0.004% by mass to 1.0% by mass.
(6) The food according to (1) or (2) above, wherein the fermented cellulose is contained in an amount of 0.1% by mass to 3.0% by mass.
(7) A method for producing a food product having at least two phases of a sol and a gel, the first filling step of filling a gelling solution, low methoxyl pectin and calcium after the first filling step, deacylated gellan gum, A method for producing a food, comprising: a second filling step of filling a solution formed by blending either calcium or fermented cellulose; and a cooling step of cooling both the filled solutions.
(8) A method for producing a food product having at least two phases of a sol and a gel, which is filled with a solution containing either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose. 1. A method for producing a food, comprising: a filling step; a second step of filling a gelling solution; and a cooling step of cooling both the filled solutions.
(9) In the method for producing a food according to (7) or (8), the low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose in the second filling step is blended. A method for producing a food product, characterized in that the temperature of the resulting solution is 0 ° C. or higher and 25 ° C. or lower, or 45 ° C. or higher and 95 ° C. or lower.

  ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which has the boundary of each phase in the foodstuff which has at least 2 phase of sol and gel, and its manufacturing method can be provided.

Example 1 of food having at least two phases of sol and gel in the present embodiment (a view and a cross-sectional view of a food having at least two phases of sol and gel as viewed from above. 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 Example 7 of food in this embodiment Example 8 of food in this embodiment Example 9 of food in this embodiment Example 10 of food in this embodiment Example 11 of food in this embodiment Example 12 of food in this embodiment Example 13 of food in this embodiment (including a view seen from the bottom)

Hereinafter, the food having at least two phases of sol and gel of the present invention and the production method thereof will be described in detail.
[Composition of gel food]
The food of the present invention is a food having at least two phases of sol and gel, and at least one of the phases includes low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose. Blended.
Such a food having at least two phases of sol and gel may have a structure in which a sol (fluid food) is dispersed in a matrix phase composed of a gel, or a gel in a sol (fluid). The structure may be a structure in which the particles are dispersed, or a structure in which two phases are distributed in a mottled manner. The dispersed phase may be a block or a layer.

  Examples of the specific structure of the food having at least two phases of sol and gel in the present invention include various modes as shown in FIGS. Specifically, a gel-like or sol-like second phase 2 is encapsulated inside the first phase 1 made of gel or sol (for example, FIG. 1), and arranged as a polka dot. (For example, FIG. 2 and FIG. 12), regularly arranged vertically and horizontally (for example, FIG. 3, FIG. 4, FIG. 7, and FIG. 13), and stacked one above the other (for example, FIG. 8, 9, 10), those arranged in a marble shape (for example, FIGS. 5, 6, and 11), and others, and a pattern is drawn by the second phase 2 on the surface of the first phase 1 And the like. These dispersed structures are not limited to two types of phases, and may be composed of three or more types of phases.

Specific examples of the first phase 1 gel-like material include pudding, jelly, mousse, bavaria, yogurt, acidic pudding, drinking pudding, drinking jelly, and drinking yogurt. Specific examples of the second phase 2 sol (liquid food) include caramel sauce, fruit sauce, fruit jelly, coffee sauce, chocolate sauce, cocoa sauce, cream, whipped cream, condensed milk, jam, syrup, coffee , Black tea, milk, green tea, matcha tea, oolong tea, cocoa beverage, fruit juice, fruit milk, and carbonated beverage. In addition, the sol-like material (fluid food) includes fluid gels called microgels and fluid gels.
Although it is the preparation method of the gelatinization solution for setting it as these gelled products, the emulsifier, the thickener, the gelling agent etc. which can be generally used in order to prepare the gelled product mentioned above can be used. And it can prepare by the method of preparing the gelled material mentioned above.

Note that the foods described above may include fruits, peas, herbs, vegetables, cheese, strawberries, chocolate, nata de coco, aloe, sponge cake, cookies, and other solids.
When eating such foods having at least two phases of sol and gel, not only can a spoon be used, but it may be taken directly from the opening of the container or sucked with a straw depending on its properties. .

The low methoxyl pectin in the present invention preferably has an esterification degree of 50% or less, more preferably 35% or less. When the degree of esterification exceeds 50%, the reaction with calcium hardly occurs, and a food having two phases cannot be obtained.
The blending amount of such low methoxyl pectin is preferably 0.01% by mass or more and 2.0% by mass or less, and more preferably 0.05% by mass or more and 1.5% by mass or less based on the phase to be blended. When the blending amount of low methoxyl pectin exceeds 2.0% by mass, the viscosity becomes too high, and when the blending amount is less than 0.01% by mass, the viscosity is too low to obtain a food having two phases in any case. I can't.

The calcium to be blended with the low methoxyl pectin is only required to be acceptable as a food additive. For example, calcium citrate, calcium malate, calcined calcium, uncalcined calcium, calcium hydroxide, calcium carbonate, calcium lactate, Tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium sulfate, calcium pantothenate, calcium chloride, calcium gluconate, calcium stearate, calcium dihydrogen pyrophosphate, calcium L-glutamate, calcium glycerophosphate, fumaric acid Calcium etc. can be used, Preferably calcium lactate can be used. In addition, calcium is originally contained in fruit juices, teas and milks, and these may be used as calcium.
The blending amount of calcium is preferably 0.001% by mass or more and 0.1% by mass or less, and more preferably 0.006% by mass or more and 0.05% by mass or less based on the phase to be blended. When the amount of calcium exceeds 0.1% by mass, the viscosity is too low because the particle size of the microgel is too small, and when it is less than 0.001% by mass, the viscosity is too low. A food with a phase cannot be obtained.

  In addition, although it is the mixing ratio of low methoxyl pectin and calcium, by setting calcium to a ratio of 0.0006 to 7 with respect to low methoxyl pectin 1, a food with clear boundaries between phases can be obtained.

  The blending amount of the deacylated gellan gum in the present invention is preferably 0.004% by mass or more and 1.0% by mass or less, and more preferably 0.01% by mass or more and 1.0% by mass or less, based on the phase to be blended. When the amount of deacylated gellan gum exceeds 1.0% by mass, the viscosity becomes too high, and when the amount is less than 0.004% by mass, the viscosity is too low to obtain a food having two phases in any case. I can't.

The calcium to be blended with the deacylated gellan gum may be any one that is acceptable as a food additive, such as calcium citrate, calcium malate, calcined calcium, uncalcined calcium, calcium hydroxide, calcium carbonate, calcium lactate, Tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium sulfate, calcium pantothenate, calcium chloride, calcium gluconate, calcium stearate, calcium dihydrogen pyrophosphate, calcium L-glutamate, calcium glycerophosphate, fumaric acid Calcium or the like can be used, and calcium lactate can be preferably used. In addition, calcium is originally contained in fruit juices, teas and milks, and these may be used as calcium.
The blending amount of calcium is preferably 0.001% by mass or more and 0.1% by mass or less, and more preferably 0.006% by mass or more and 0.05% by mass or less based on the phase to be blended. When the amount of calcium exceeds 0.1% by mass, the viscosity is too low because the particle size of the microgel is too small, and when it is less than 0.001% by mass, the viscosity is too low. A food with a phase cannot be obtained.

  In addition, although it is the compounding ratio of deacyl gellan gum and calcium, the foodstuff with a clear boundary of each phase can be obtained by making calcium into 0.001-20 ratio with respect to deacyl gellan gum 1. FIG.

  The blending amount of the fermented cellulose of the present invention is preferably 0.1% by mass or more and 3.0% by mass or less, and more preferably 0.5% by mass or more and 2.5% by mass or less based on the phase to be blended. When the blending amount of the fermented cellulose exceeds 3.0% by mass, the viscosity becomes too high, and when the blending amount is less than 0.1% by mass, the viscosity is too low to obtain a food having two phases in any case. Absent.

  When producing foods having at least two phases of the sol and gel of the present invention, when filling the upper layer after cooling the lower layer, the specific gravity difference is not a big problem, but the upper layer and lower layer are filled in liquid form In this case, the specific gravity difference may have a large effect. For example, the specific gravity difference (sol phase-gel phase) of the two phases of the food product having at least two phases of the sol and gel of the present invention may be adjusted by the type and amount of the raw material to be used. And can be adjusted in quantity. The specific gravity difference is preferably −0.1 or more and +0.1 or less, and more preferably −0.08 or more and +0.08 or less. If the specific gravity difference exceeds +0.1, the two phases may be mixed and the boundary may be unclear. On the other hand, if it is less than −0.1, the two phases are mixed and the interface becomes unclear.

In addition to low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose, the sol phase and gel phase of the present invention may contain a gelling agent or a thickener, and if necessary, an emulsifier. May be blended.
Such a gelling agent or thickener is not particularly limited. For example, alginic acid, sodium alginate, sodium carboxymethylcellulose, methylcellulose, crystalline cellulose, microfibrous cellulose, nata de coco, gum arabic, gati gum, curdlan , Carrageenan, xanthan gum, guar gum, psyllium seed gum, native gellan gum, tamarind seed gum, tara gum, high methoxyl pectin, soybean polysaccharide, starch, modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked) Starch, starch sodium octenyl succinate, starch acetate, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked starch, hydroxyprote Rudenpun, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoester phosphate-crosslinked starch), agar, gelatin, inulin, pullulan and mannan can be exemplified.

  The emulsifier is not particularly limited. For example, quinaya extract, glycerol fatty acid ester (glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol citrate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, poly Glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin acetic acid ester), enzyme-treated lecithin, enzymatically decomposed lecithin, plant sterol, plant lecithin, sucrose fatty acid ester, stearoyl calcium lactate, sorbitan fatty acid ester, propylene glycol fatty acid ester, fractionation Lecithin, egg yolk lecithin, polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80 are generally commercially available. Mention may be made of those are.

[Method for producing food having multiple phase structure]
The method for producing a food having at least two phases of sol and gel according to the present invention includes a first filling step of filling a gelling solution, and the low methoxyl pectin and calcium, deacylated gellan gum and calcium after the step, or A second filling step of filling a solution formed by blending any of the fermented cellulose; and a cooling step of cooling both the filled solutions.
For example, a food having a phase structure as shown in FIG. 1 to FIG. 13 showing a food product according to an embodiment of the present invention placed in a substantially cylindrical container as viewed from above and a cross-sectional view taken along a dashed line. First, a gelling solution that becomes 1 of the first phase (hereinafter also referred to as “1 liquid”) and a solution that becomes the 2 of the second phase (hereinafter also referred to as “2 liquids”). Contains either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose. It can be prepared according to a general method for preparing a gel food and / or a sol food except that either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose is used.
Next, one liquid is filled in a predetermined container in the first filling process, and then two liquids are filled in the second filling process. In the present invention, two liquids can be filled at any time after filling one liquid into a container. For example, two liquids may be filled immediately after filling one liquid and immediately cooled. Therefore, according to the present invention, the manufacturing process can be simplified as compared with the conventional manufacturing method of food having at least two phases of sol and gel, so that the manufacturing time is greatly reduced and the capital investment is reduced. Therefore, the cost can be greatly reduced. In addition, it can cool after filling 1 container into a container, and can also cool after filling 2 liquid.

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 filling conditions of the two liquids in the present invention, it is preferable to adjust the temperature of the approximate solution at the time of filling to 0 ° C. or more and 25 ° C. or less, or 45 ° C. or more and 95 ° C. or less. This is because the two phases are mixed outside the temperature range and the interface may be unclear.

In the present invention, the filling of the two liquids may be a single-hole nozzle, but it is more preferable to use a multi-hole nozzle. If a multi-hole nozzle is used, bleeding of the two liquids can be suppressed. Therefore, it is easy and preferable to make the two liquids have any shape.
In addition, a first filling step of filling a solution formed by blending any one of low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose, and a second step of filling a gelling solution are filled. And a cooling step for cooling both the solutions, and a method for producing a food, characterized in that either low methoxyl pectin and calcium, deacylated gellan gum and calcium, or fermented cellulose is blended. The solution thus prepared can be cooled after filling, and then the gelling solution can be cooled after filling.

As described above, according to the present invention, since the boundary between each phase becomes clear, it is possible to provide a food that has a higher commercial value than conventional products in terms of color, flavor, and texture without damaging the appearance. .
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, it is possible to provide a food having a clear boundary between phases.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited at all by this.

<Pudding / longitudinal inclusion fruit sauce>
(Preparation of one solution)
Palm oil 5.0% by weight, skim milk powder 9.6% by weight, sugar 15.0% by weight, emulsifier 0.1% by weight, pectin 0.15% by weight, starch 0.4% by weight, gelatin 0.15% by weight A small amount of a fragrance and a colorant were blended, dissolved in warm water and homogenized, then sterilized at 125 ° C. for 2 seconds, and kept at 50 ° C. to prepare one solution. The specific gravity of this one liquid was 1.061, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
Dissolve 0.3% by mass of deacylated gellan gum in warm water. Separately, 10% by mass of fruit juice, 0.1% by mass of calcium lactate (calcium content 13% by mass), sugars and some fragrances, colorings and acidulants were dissolved in warm water, and this was dissolved in advance while stirring. Gellan gum solution was added and mixed to prepare two solutions. The two liquids are -0.11, -0.1, and -0 with respect to the specific gravity difference (difference in specific gravity between the two liquid sol phases and the one liquid gel phase, sol phase-gel phase) depending on the combination and blending amount of sugars. A total of 8 types, 0.08, -0.01, +0.01, +0.08, +0.1, and +0.11, were set and prepared so as to satisfy each specific gravity difference. The two liquids were sterilized at 85 ° C. for 20 minutes and kept at 80 ° C.

(1 and 2 liquid filling)
90 g of 1 liquid (50 ° C.) was filled in a container, and 10 g of 2 liquid (80 ° C.) was immediately filled in 1.1 seconds using a porous nozzle.
After cooling the container after filling to 5 ° C., the state of the gel food was observed from above and the state of the cross-sectional view perpendicular to the upper surface of the food was visually observed (see FIG. 3).
The overall evaluation was determined according to the following criteria, and the results are shown in Table 1. The same standard was used in the examples described later.
○: A shape having an arbitrary plurality of phases or discontinuous phases, which is also visually attractive.
Δ: Slight bleeding and slightly unclear pattern.
X: It does not become a shape which has arbitrary multiple phases or discontinuous phases.

〔Evaluation results〕
When the difference between the specific gravity of the sol phase (2 liquids) and the specific gravity of the gel phase (1 liquid) (sol phase-gel phase) is -0.11, the 1 liquid and 2 liquids are mixed and the pattern is unclear. there were. When the specific gravity difference was +0.11, the first and second liquids were mixed and the pattern was unclear. When the specific gravity difference between the sol phase (2 liquids) and the specific gravity difference between the gel phase (1 liquid) was from -0.1 to +0.1, the two liquids were clearly distributed at the interface, which was a visually beautiful range. Furthermore, when this specific gravity difference is in the range from -0.08 to +0.08, it is found that the flavor balance between the sol phase (2 liquids) and the gel phase (1 liquid) is particularly good and more preferable.

<Drinking pudding / polka dot fruit sauce>
(Preparation of one solution)
Palm oil 5.0% by mass, skim milk powder 9.6% by mass, sugars 15.0% by mass, emulsifier 0.1% by mass, pectin 0.05% by mass, starch 0.13% by mass, gelatin 0.05% by mass Gellan gum 0.04% by mass, trisodium citrate 0.01% by mass, calcium lactate 0.02% by mass, and a small amount of fragrance and colorant were mixed, dissolved in warm water, homogenized, and then added at 125 ° C. Sterilized for 2 seconds and kept at 60 ° C. to make one solution. The specific gravity of one liquid was 1.071, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
Low methoxyl pectin 0%, 0.009%, 0.01%, 0.05%, 0.6%, 0.8%, 1.5%, 2.0%, 2% Dissolve 1% by mass in warm water. Separately, 10% by mass of fruit juice, 0.1% by mass of calcium lactate (calcium content 13% by mass), saccharides and some fragrances, colorings and acidulants were dissolved in warm water, and this was stirred in advance to dissolve low methoxyl. A pectin solution was added and mixed to prepare two solutions. The specific gravity of the two liquids was adjusted to 1.081 depending on the combination of saccharides and the blending amount. The two liquids were sterilized at 85 ° C. for 20 minutes and kept at 70 ° C.

(1 and 2 liquid filling)
Next, 90 g of 1 liquid (60 ° C.) was filled in the container, and 10 g of 2 liquid (70 ° C.) was intermittently filled in 1.5 seconds using a porous nozzle. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed (see FIG. 2). The results are shown in Table 2.

〔Evaluation results〕
When the amount of low methoxyl pectin was 0% by mass, the first liquid and the second liquid were mixed, and a clear multiple phase was not obtained. In the case of 0.009% by mass, the two liquids slightly blotted and the pattern was slightly unclear. In the case of 2.1% by mass, the two liquids slightly blotted and the pattern was slightly unclear. In the range of low methoxyl pectin from 0.01% by mass to 2.0% by mass, the two liquids were neatly distributed in the form of polka dots. Furthermore, when the blending amount is in the range from 0.05% by mass to 1.5% by mass, the flavor balance between the sol phase (2 liquids) and the gel phase (1 liquid) is particularly good and more preferable. Met.

<Pudding / marble fruit sauce>
(Preparation of one solution)
Palm oil 5.0% by weight, skim milk powder 4.0% by weight, sugar 19.0% by weight, emulsifier 0.1% by weight, pectin 0.15% by weight, starch 0.4% by weight, gelatin 0.15% by weight A small amount of a fragrance and a coloring agent were mixed, dissolved in warm water and homogenized, sterilized at 125 ° C. for 2 seconds, and maintained at 55 ° C. to prepare one solution. The specific gravity of this one liquid was 1.070, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
Deacylated gellan gum 0%, 0.003%, 0.004%, 0.01%, 0.3%, 0.4%, 1.0%, 1.1% by weight warm water Dissolve in Separately, 10% by mass of fruit juice, 0.1% by mass of calcium lactate (calcium content 13% by mass), sugars and some fragrances, colorings and acidulants were dissolved in warm water, and this was dissolved in advance while stirring. Gellan gum solution was added and mixed to prepare two solutions. The specific gravity of the two liquids was adjusted to 1.05 depending on the combination of saccharides and the blending amount. The two liquids were sterilized at 85 ° C. for 20 minutes and kept at 75 ° C.

(1 and 2 liquid filling)
The container was filled with 85 g of 1 liquid (55 ° C.), and immediately with a porous nozzle, 15 g of 2 liquid (75 ° C.) was filled in 0.6 seconds. After cooling to 5 ° C., the contents were taken out of the container, divided in the direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. See FIG. The results are shown in Table 3.

〔Evaluation results〕
When the deacylated gellan gum was 0% by mass, the first and second liquids were mixed and did not form a clear multiple phase. In the case of 0.003% by mass, the two liquids slightly blotted and the pattern was slightly unclear. In the case of 1.1% by mass, the two liquids slightly blotted and the pattern was slightly unclear. When the deacylated gellan gum was in the range of 0.004% by mass to 1.0% by mass, the two liquids were distributed in a marble form, and the appearance was also beautiful. Furthermore, when the blending amount is in the range of 0.01% by mass to 1.0% by mass, the flavor balance between the sol phase (2 liquids) and the gel phase (1 liquid) is particularly good and more preferable. Met.

<Coffee jelly / longitudinal inclusion cream>
(Preparation of one solution)
1.5% by weight instant coffee, 0.3% by weight locust bean gum, 0.15% by weight carrageenan, 0.1% by weight pectin, 0.1% by weight gelatin, 0.02% by weight calcium lactate, and some amount One liquid was prepared by using a fragrance and water as a basic blend and adjusting the specific gravity at the filling temperature to 1.088 depending on the combination and blending amount of sugars. One liquid was homogenized, sterilized at 110 ° C. for 2 seconds, and maintained at 50 ° C. The gelation temperature of the obtained 1 liquid was 40 ° C.

(Preparation of two liquids)
Refined palm oil 30.0 mass% was heated to 80 degreeC. Apart from this, skim milk powder 1.0% by weight, mineral concentrated whey 1.0% by weight, gelatin 0.30% by weight, guar gum 0.12% by weight, xanthan gum 0.06% by weight, sugars 8.0% by weight, Polyglycerin fatty acid ester (HLB15) 0.20 mass%, glycerin fatty acid ester 0.30 mass, trisodium citrate 0.30 mass%, dibasic potassium phosphate 0.20 mass%, fermented cellulose 0 mass%, 09% by weight, 0.1% by weight, 0.5% by weight, 1.5% by weight, 1.8% by weight, 2.5% by weight, 3.0% by weight, 3.1% by weight, and perfume 08% by mass was added to and dissolved in water to prepare an aqueous phase and heated to 65 ° C. Then, while stirring the aqueous phase, the heated oil phase (the above-mentioned palm oil) is added to the aqueous phase, pre-emulsified and homogenized, sterilized at 120 ° C. for 2 seconds, and then homogenized again. Cooled rapidly to ° C. The specific gravity of the obtained two liquids was 1.098.

(1 and 2 liquid filling)
85 g of 1 liquid (50 ° C.) was filled in a container, and 15 g of 2 liquid (10 ° C.) was immediately filled in 0.8 seconds using a 6-hole porous nozzle having a hole diameter of 3 mm arranged circumferentially. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed. Similarly, warmed products were also observed (see FIG. 3). The results are shown in Table 4.

〔Evaluation results〕
When fermented cellulose was 0 mass%, 1 liquid and 2 liquids were mixed and it did not become a clear multiple phase. In the case of 0.09% by mass, the two liquids slightly blotted and the pattern was slightly unclear. In the case of 3.1% by mass, the two liquids slightly blotted and the pattern was slightly unclear. In the range of 0.1% to 3.0% by mass of fermented cellulose, the two liquids were distributed in the direction perpendicular to the interface, and the appearance was also beautiful. Further, when the blending amount is in the range from 0.5% by mass to 2.5% by mass, the flavor balance between the sol phase (2 liquids) and the gel phase (1 liquid) is particularly good and more preferable. Met.

<Pudding / longitudinal inclusion fruit sauce>
(Preparation of one solution)
Palm oil 5.0% by weight, skim milk powder 9.6% by weight, sugar 15.0% by weight, emulsifier 0.1% by weight, pectin 0.15% by weight, starch 0.4% by weight, gelatin 0.15% by weight , Carrageenan 0.04% by weight, xanthan gum 0.05% by weight locust bean gum 0.1% by weight, and some fragrances and coloring agents were mixed and dissolved in warm water, homogenized, then sterilized at 125 ° C. for 2 seconds And kept at 65 ° C. to make one solution. The specific gravity of one liquid was 1.059, and the gelation temperature was 50 ° C.

(Preparation of two liquids)
Dissolve 2.0% by mass of fermented cellulose, 11.0% by mass of granulated sugar, 6.5% by mass of powdered syrup, 3.3% by mass of liquid syrup, and 0.23% by mass of trisodium citrate in warm water, Brix 65) 10% by mass, a slight amount of flavor, colorant and acidulant were added, mixed and dissolved, homogenized (15 MPa), sterilized at 85 ° C. for 20 minutes, and maintained at 80 ° C. The specific gravity of the two liquids was 1.084.

(1 and 2 liquid filling)
Next, after 90 g of 1 liquid (65 ° C.) was filled and cooled, 2 liquids (8
0 g) was charged in 15 g in 1.5 seconds. After cooling, the contents were taken out of the container, divided in a direction perpendicular to the upper surface of the food, and the appearance of the interface was visually observed (see FIG. 4).

  As a result, the interface between the first and second liquids of the manufactured food was good, and the flavor balance was also good.

1 ... 1st phase (1 liquid)
2 ... 2nd phase (2 liquids)

Claims (2)

A method for producing a food product having at least two phases of sol and gel,
A first filling step of filling a gelling solution at a gelling temperature or higher ;
Before the cooling step of cooling the gelling solution
A second filling step of filling a solution comprising 0.004% by mass or more and 1% by mass or less of deacylated gellan gum and 0.001% by mass or more and 0.1% by mass or less of calcium;
A cooling step for cooling both of the filled solutions,
The specific gravity difference between the two phases (sol phase-gel phase) is -0.1 or more and +0.1 or less,
The method for producing a food product, characterized in that the temperature of the solution obtained by mixing the deacylated gellan gum and the calcium in the second filling step is 0 ° C. or higher and 25 ° C. or lower and 45 ° C. or higher and 95 ° C. or lower . A method for producing a food product having at least two phases of sol and gel,
A first filling step of filling a solution obtained by blending 0.004% by mass or more and 1% by mass or less of deacylated gellan gum and 0.001% by mass or more and 0.1% by mass or less of calcium;
A second step of filling the gelling solution above the gelling temperature ;
A cooling step for cooling both of the filled solutions,
The specific gravity difference between the two phases (sol phase-gel phase) is -0.1 or more and +0.1 or less,
The method for producing a food, wherein a temperature of a solution obtained by mixing the deacylated gellan gum and the calcium in the first filling step is 0C or more and 25C or less and 45C or more and 95C or less. .