JP6925875B2 - Multi-layer food - Google Patents

Description

The present invention relates to a multi-layer food product having a plurality of layers having different textures, colors and the like.

Conventionally, various methods for industrially advantageously producing a multi-layer food product having a plurality of layers have been studied. In particular, studies have been actively conducted in the field of multi-layer foods composed of a plurality of gel-like layers, and in this field, a method of continuously filling a two-layer gel solution has been widely studied. Among them, a method for producing a multi-layer food product (Patent Document 1 and Patent Document 2) in which two mixed liquids having different specific densities and viscosities are continuously filled, the mixed liquid having a large specific gravity is precipitated, and gelled in a lower layer can be mentioned. .. However, this method has a problem that the texture of the finished jelly product is impaired and the jelly cannot be said to be jelly. In addition, this method has a problem that when the container is vibrated, the layers may not be separated well, a delicate operation is required, and the container may not be suitable for industrial production.

Further, conventionally, a method for producing a two-layer jelly in which a mixed liquid having a large brix is first filled and then a mixed liquid having a small brix is continuously filled and cooled and solidified has been studied. For example, a method in which xanthan gum is added as a thickener to each jelly compounding material (Patent Document 3), an aqueous liquid in which an arbitrary gelling agent is dissolved in water and an aqueous liquid in which xanthan gum and glucomannan are dissolved in water are mixed. A method for producing a two-layer jelly (Patent Document 4), which is characterized by cooling and cooling, can be mentioned. However, the xanthan gum used in these jellies may interact with other multilayers, which has a problem of limiting the formulation. Further, since xanthan gum has a spinnability property, there is a problem that workability at the time of filling is poor.

Japanese Unexamined Patent Publication No. 50-366552 Japanese Unexamined Patent Publication No. 61-1349 Japanese Unexamined Patent Publication No. 61-128846 Japanese Unexamined Patent Publication No. 7-79715

The present invention has been developed in view of such circumstances, and is a multi-layer food product composed of a plurality of layers having different textures, colors, etc., and easily provides a multi-layer food product in which the plurality of layers are clearly separated. The purpose is to do.

As a result of diligent research, the present inventors have found that the above-mentioned problems can be solved by containing at least one layer of welan gum in a multi-layer food product. Specifically, the present invention relates to a multi-layer food product having the following aspects.
Item 1. A multi-layer food containing at least one layer of welan gum.
Item 2. Item 2. The multi-layer food product according to Item 1, wherein at least one layer is in the form of a gel.
Item 3. Item 2. The multi-layer food product according to Item 1 or 2, wherein the content of welan gum in the layer containing welan gum is 0.01 to 3.0% by mass.

The present invention also relates to a method for producing a multi-layer food product having the following aspects.
Item 4. A method for producing a multi-layer food product containing at least one layer of welan gum, which comprises continuously filling a raw material mix forming each layer of the multi-layer food product.
Item 5. Item 4. The method for producing a multi-layer food product according to Item 4, wherein at least one layer of the multi-layer food product is in the form of a gel.
Item 6. Item 2. The method for producing a multi-layer food product according to Item 5, wherein the gelation step is performed after filling all the raw material mixes forming each layer of the multi-layer food product.

According to the present invention, it is possible to easily provide a multi-layer food product which is a multi-layer food product having a plurality of layers having different textures, colors and the like, the layers are clearly separated, and the texture is good.

The "multilayer food" referred to in the present invention may contain at least one layer of welan gum, and as a multi-layered state, a combination of a gel-like layer and a gel-like layer adjacent to each other, and a combination of a gel-like layer and a non-gel-like layer adjacent to each other. , Or a combination in which a non-gelled layer and a non-gelled layer are adjacent to each other. Preferably, it is a combination in which a gel-like layer and a gel-like layer are adjacent to each other, or a combination in which a gel-like layer and a non-gel-like layer are adjacent to each other. In the case of a combination in which a gel-like layer and a non-gel-like layer are adjacent to each other, either the gel-like layer or the non-gel-like layer may be the upper layer.
Further, the "multilayer food" referred to in the present invention may be a combination of three or more gel-like layers and / or non-gel-like layers.

In the present invention, the "gel-like layer" is specifically a layer having shape retention when allowed to stand at a product temperature of 20 ° C. for 1 to 2 minutes and does not flow under its own weight, that is, at 20 ° C. It means that the shape does not change between 1 minute after standing and 2 minutes after standing at the product temperature. The "non-gelled layer" means that when it is left to stand at a product temperature of 20 ° C for 2 minutes, it flows under its own weight and does not have shape retention, or it is left to stand at a product temperature of 20 ° C for 1 minute. It means that the shape changes in the next 2 minutes. In addition, all of these mean the state under the standard atmospheric pressure (1 atm) condition.

The gel-like layer in the present invention is not particularly limited as long as it corresponds to the above definition, but is, for example, Western-style or Japanese-style such as jelly, mousse, pudding, bavarois, flan, bramange, hard yogurt, water yokan, jam, and gummy candy. Confectionery and desserts, and jelly-like and mousse-like foods such as boiled sardines, jelly gatherings, and terrines can be widely mentioned. The multi-layer food product of the present invention may be a combination of gel-like layers of the same type or different types. For example, a two-color jelly in which jelly is laminated on a jelly, a jelly-in-jelly in which jelly is scattered in the jelly, and a two-color dessert in which mousse or glutinous food is arranged on a pudding can be mentioned.

The non-gelled layer in the present invention is not particularly limited as long as it corresponds to the above definition, and for example, foods such as sauces and creams that can be eaten together with the gelled layer can be widely mentioned, and specifically, for pudding. Caramel sauce, fruit sauce for milk pudding, whipped cream for dessert, syrup, jam, curry sauce for gelled rice, etc. can be mentioned.
The multi-layer food product of the present invention can also be prepared by combining the same or different non-gelled layers (for example, fruit juice beverages, drink yogurt, dressings, etc.).

1. 1. Multi-layer food The present invention is characterized in that at least one layer of welan gum is contained in the multi-layer food.

Welan gum is produced by aerobic formation of a suitable aqueous nutrient medium having a carbon source, a nitrogen source and an inorganic salt source under controlled conditions by inoculation with Alcaligenes organism ATCC 31555, from the culture medium. It is a polysaccharide obtained by separation and is described in JP-A-5-213650, US Pat. No. 4,342,866 and the like. It is possible to easily use a commercially available product that is generally distributed, and specifically, Bistop (registered trademark) W of Saneigen FFI Co., Ltd. can be exemplified.

The multi-layer food product of the present invention may contain welan gum in two or more layers, and may contain welan gum in each adjacent layer. In addition, welan gum may be contained in either the gel-like layer and / or the non-gel-like layer.

In the multi-layer food product of the present invention, the content of welan gum in the layer containing welan gum is not particularly limited, but is usually 0.01 to 3.0% by mass, preferably 0.05 to 1.0% by mass, and more preferably. It is 0.1 to 0.8% by mass. If it exceeds 3.0% by mass, the texture may become heavy, and if it is less than 0.01% by mass, the layers may not be clearly separated.

Conventionally, in order to clearly separate the layers of a multi-layer food, it is necessary to increase the brix difference between adjacent layers, for example, it is necessary to set the brix difference to 20 degrees or more. However, according to the present invention, a multi-layer food product in which the layers are clearly separated even if the brix difference between the layer containing welan gum and the other layer adjacent to the layer is 15 degrees or less, further 10 degrees or less. Can be prepared. Welan gum may be contained in either the layer having the larger brix or the layer having the smaller brix.

A polysaccharide other than welan gum can be added to the gel-like layer and / or the non-gel-like layer as long as the effects of the present invention are not impaired. The polysaccharide is not particularly limited as long as it is usually used in foods for purposes such as a gelling agent, a thickener, a stabilizer, etc. Examples thereof include pectin, guar gum, arabic gum, gellan gum, purulan, tamarind seed gum, glucomannan, psyllium seed gum, fermented cellulose, microcrystalline cellulose, agar, gelatin and the like. These polysaccharides may be contained alone in the gel-like layer and / or the non-gel-like layer, or may be contained in a combination of two or more kinds.
The content of polysaccharides other than welan gum in the gel-like layer and / or the non-gel-like layer can be appropriately set according to the type and intended use of the polysaccharide used, the type of food to be prepared, and the like.

Further, the multi-layer food product of the present invention contains, as necessary, sugars, sweeteners, high-sweetness sweeteners, dairy ingredients, foaming materials, acidulants, seasonings, as long as the effects of the present invention are not impaired. Neutralizer, caramel, pigment, fragrance, fruit juice, puree, preservative, extract, pH adjuster, paste, Western liquor, vitamins, minerals, jelly beads, fruits cut into several mm squares, citrus fruits Solids such as nata de coco can be added.

2. Method for Producing Multi-layer Food The multi-layer food of the present invention can be produced by individually preparing a raw material mix forming each layer of the multi-layer food and continuously filling the raw material mix. At this time, the filling order of each raw material mix is arbitrary. For example, a method of filling the raw material mix having the smaller brix and then continuously filling the raw material mix having the larger brix, or a method of filling the raw material mix having the larger brix and then continuously filling the raw material mix having the larger brix, and then continuously reducing the brix. Any method of filling the raw material mix may be adopted.
The multi-layer food product of the present invention can also be produced by individually preparing the raw material mix forming each layer of the multi-layer food product and simultaneously filling the raw material mix, but the above-mentioned continuous filling method is preferable. Will be adopted.

Further, when the multi-layer food product of the present invention contains a gel-like layer, it is not necessary to adopt a complicated method of filling the raw material mix forming the gel-like layer, passing through the gelation step, and then filling the other raw material mix. By a simple method of filling all the raw material mixes and then undergoing a gelling step, it is possible to produce a multi-layer food product in which the layers are clearly separated. The gelation step is not particularly limited as long as it is a known method, and examples thereof include a method of cooling to a gel point or lower of the raw material mix forming the gel-like layer.

Further, according to the present invention, it is possible to prepare a multi-layer food product in which layers are clearly separated even after undergoing a heat sterilization step. Specifically, when the raw material mix forming each layer of the multi-layer food is filled after UHT sterilization at 120 to 150 ° C. for 1 to 120 seconds, or when all the raw material mixes are filled and then filled at 85 ° C. for 30 minutes. Even after undergoing the steps of boil sterilization and retort sterilization at 121 ° C. for 20 minutes, it is possible to prepare a multi-layer food product having a good appearance with clearly separated layers.

Further, the multi-layer food obtained by the present invention has a good texture without impairing the texture of the multi-layer food by containing welan gum in at least one layer. In addition, since water separation from the layer containing welan gum is suppressed, the taste quality of the multi-layer food is not impaired.

Hereinafter, the contents of the present invention will be specifically described with reference to the following examples, comparative examples, etc., but the present invention is not limited thereto. Unless otherwise specified in the present invention, "%" is mass%, "part" is mass, "*" is a registered trademark of Saneigen FFI Co., Ltd., and "*" is Saneigen FFI.・ It shall mean made by Ai Co., Ltd.

Experimental Example 1 Preparation of multi-layer food 1
Ingredient mix A (Brix 26.2 degrees) was prepared according to the formulation shown in Table 1. Specifically, powder-mixed sugar, a gelling agent, and trisodium citrate were added to water, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. Next, a 50% citric acid solution was added, the total amount was corrected with water, and then the temperature was adjusted to 80 ° C.

Subsequently, the raw material mix B (Brix 16.8 degrees) was prepared according to the formulation shown in Table 2. Specifically, powder-mixed sugar, a gelling agent, trisodium citrate, and the polysaccharides listed in Table 3 were added to water, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. Next, a dye and a 50% citric acid solution were added, the total amount was corrected with water, and then the temperature was adjusted to 80 ° C.

Subsequently, 70 ml of the raw material mix A was filled in a 100 ml container, and then 30 ml of the raw material mix B was filled. Next, heat sterilization is performed at 85 ° C. for 30 minutes, and the mixture is cooled at 8 ° C. for 3 hours. 1-1 to 1-23) were obtained.

The separated state of the layers of the multi-layer food obtained above was observed by appearance according to the following criteria. The results are shown in Table 3.
<Evaluation of layer separation state>
⊚: The boundary surface is extremely clear.
〇: The boundary surface is clear.
Δ: The boundary surface is unclear.
X: The two layers are mixed and there is no boundary.

In addition, the effects of the above-mentioned multi-layer foods on the texture of the multi-layer foods containing no polysaccharides listed in Table 3 were evaluated. The effect on texture was evaluated only for those whose layer boundaries could be recognized by appearance observation. The results are shown in Table 3.

ウェランガム：ビストップ※Ｗ＊
キサンタンガム：ビストップ※Ｄ−３８００＊
アルギン酸：キミカアルギンＩ−１Ｇ（株式会社キミカ製）
グアーガム：ビストップ※Ｄ−２０＊
ローカストビーンガム：ビストップ※Ｄ−１７１＊
ネイティブ型ジェランガム：ケルコゲルＬＴ１００＊
加工澱粉：ＮＡＴＩＯＮＡＬ ＦＲＩＧＥＸ（イングレディオン株式会社製）
サイリウムシードガム：ビストップ※Ｄ−２０７４＊
ＨＭペクチン：ＳＭ−６６６＊
ＬＭペクチン：ビストップ※Ｄ−４０２＊

Welan Gum: Bistop * W *
Xanthan gum: Bistop * D-3800 *
Alginic acid: Kimika Argin I-1G (manufactured by Kimika Co., Ltd.)
Guar gum: Bistop * D-20 *
Locust Bean Gum: Bistop * D-171 *
Native gellan gum: Kerkogel LT100 *
Modified starch: NATIONAL FRIGEX (manufactured by Ingredion Co., Ltd.)
Psyllium seed gum: Bistop * D-2074 *
HM Pectin: SM-666 *
LM Pectin: Bistop * D-402 *

Examples 1-1 to 1-6 in which welan gum was used as the polysaccharide had a good texture because the boundary surface was extremely clear and there was no effect on the texture due to the use of welan gum. rice field.
On the other hand, in Comparative Examples 1-1 to 1-6 in which xanthan gum was used as the polysaccharide, the boundary surface was extremely clear, but the texture was sticky and very elastic, which affected the texture. ..
Further, in Comparative Examples 1-7 and 1-8 in which alginic acid was used as the polysaccharide, in Comparative Example 1-8 containing 0.2% by mass of alginic acid, the two layers were mixed and the interface could not be recognized. In Comparative Example 1-7 containing 0.5% by mass of alginic acid, the boundary surface was clear, but the texture was sticky, sticky, and slimy, which affected the texture.
Further, in Comparative Examples 1-9 to 1-12 in which guar gum was used as the polysaccharide, in Comparative Examples 1-10 to 1-12 containing 0.16 to 0.3% by mass of guar gum, the two layers were mixed and the boundary surface. In Comparative Example 1-9 containing 0.5% by mass of guar gum, the boundary surface was unclear, and the texture became sticky and sticky, which affected the texture. ..
Further, in Comparative Examples 1-13 to 1-23 using locust bean gum, native gellan gum, modified starch, psyllium seed gum, HM pectin or LM pectin, the two layers were mixed and the boundary surface could not be recognized. rice field.

As described above, when a polysaccharide other than welan gum was used, the boundary surface between the two layers could not be recognized, or even if the boundary surface between the two layers was clear as in the prior art, the texture was greatly affected. .. However, when welan gum was used, it was shown that the boundary surface between the two layers was extremely clear and that it had an excellent effect of not affecting the texture.

In addition, in a multi-layer food product composed of a combination of a non-gel-like layer and a gel-like layer adjacent to each other, which was prepared by the same method as above without adding a gelling agent to the raw material mix A, an external observation of the separated state of the layers was observed. The results were the same as those shown in Table 3.
Further, in a multi-layer food product prepared by the same method as described above without adding a gelling agent to the raw material mix B and composed of a combination of a gel-like layer and a non-gel-like layer adjacent to each other, an external observation of the separated state of the layers is observed. The results were the same as those shown in Table 3.
Further, in a multilayer food product in which a non-gelled layer and a non-gelled layer are adjacent to each other, which are prepared by the same method as above without adding a gelling agent to the raw material mixes A and B, the layers are separated. When the external observation was performed, the evaluation was the same as that shown in Table 3.

Experimental Example 2 Preparation of multi-layer food 2
Using the raw material mixes A and B of Experimental Example 1, a multilayer food was obtained in a filling order different from that of Experimental Example 1. Specifically, 30 ml of the raw material mix B was filled in a 100 ml container, and then 70 ml of the raw material mix A was filled. Next, heat sterilization is performed at 85 ° C. for 30 minutes, and the mixture is cooled at 8 ° C. for 3 hours. 2-1 to 2-21) were obtained. The obtained multilayer food was evaluated by the same method as in Experimental Example 1. The results are shown in Table 4.

Examples 2-1 to 2-5 in which welan gum was used as the polysaccharide had a good texture because the boundary surface was clear and there was no effect on the texture due to the use of welan gum. ..
On the other hand, in Comparative Examples 2-1 to 2-5 in which xanthan gum was used as the polysaccharide, the boundary surface was clear in Comparative Example 1-1 containing 0.5% by mass of xanthan gum, but xanthan gum was 0.2 to 0.2 to 2. In Comparative Example 2-2-2-4 containing 0.3% by mass, the boundary surface is unclear, and in Comparative Example 2-5 containing 0.16% by mass of xanthan gum, the two layers are mixed and the boundary surface is recognized. I couldn't do it. Further, Comparative Examples 2-1 to 2-5 had a sticky and very elastic texture, which affected the texture.
Further, in Comparative Examples 2-6 and 2-7 in which alginic acid was used as the polysaccharide, in Comparative Example 2-7 containing 0.2% by mass of alginic acid, the two layers were mixed and the boundary surface could not be recognized. In Comparative Example 2-6 containing 0.5% by mass of alginic acid, the boundary surface was clear, but the texture was sticky, sticky, and slimy, which affected the texture.
Further, in Comparative Examples 2-8 to 2-11 in which guar gum was used as the polysaccharide, in Comparative Examples 2-9 to 2-11 containing 0.16 to 0.3% by mass of guar gum, the two layers were mixed and the boundary surface. In Comparative Example 2-8 containing 0.5% by mass of guar gum, the boundary surface was unclear, and the texture became sticky and sticky, which affected the texture. ..
Further, in Comparative Examples 2-12 to 2-21 using locust bean gum, native gellan gum, modified starch, psyllium seed gum, HM pectin or LM pectin, the two layers were completely mixed and the boundary surface could be recognized. There wasn't.

As described above, when a polysaccharide other than welan gum was used, the boundary surface between the two layers could not be recognized, or even if the boundary surface between the two layers was clear as in the prior art, the texture was greatly affected. .. However, when welan gum was used, it was shown that the boundary surface between the two layers was extremely clear and that it had an excellent effect of not affecting the texture.

In addition, in a multi-layer food product composed of a combination of a non-gel-like layer and a gel-like layer adjacent to each other, which was prepared by the same method as above without adding a gelling agent to the raw material mix A, an external observation of the separated state of the layers was observed. The results were the same as those shown in Table 4.
Further, in a multi-layer food product prepared by the same method as described above without adding a gelling agent to the raw material mix B and composed of a combination of a gel-like layer and a non-gel-like layer adjacent to each other, an external observation of the separated state of the layers is observed. The results were the same as those shown in Table 4.
Further, in a multilayer food product in which a non-gelled layer and a non-gelled layer are adjacent to each other, which are prepared by the same method as above without adding a gelling agent to the raw material mixes A and B, the layers are separated. When the external observation was performed, the evaluation was the same as that shown in Table 4.

Experimental Example 3 Preparation of multi-layer food 3
Ingredient mix A (Brix 6.7 degrees) was prepared according to the formulation shown in Table 5. Specifically, powder-mixed sugar, a sweetener, a gelling agent, and trisodium citrate were added to water, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. Next, 5-fold concentrated grapefruit juice (turbidity), calcium lactate, citric acid (anhydrous) and fragrance were added, and the total amount was corrected with water, and then the temperature was adjusted to 60 to 70 ° C.

Subsequently, the raw material mix B (Brix 23.7 degrees) was prepared according to the formulation shown in Table 6. Specifically, while adding high fructose corn syrup to water and stirring, powder-mixed sugar, maltodextrin, indigestible dextrin, gelling agent, welan gum, and trisodium citrate are added, and the temperature is 80 ° C. The mixture was stirred and dissolved for 10 minutes. Next, 5-fold concentrated citrus mixed juice (turbidity), calcium lactate, citric acid (anhydrous), pigments and flavors were added, the total amount was corrected with water, and then the temperature was adjusted to 60 to 70 ° C.

Subsequently, 50 ml of the raw material mix B was filled in a 100 ml container, and then 50 ml of the raw material mix A was filled. Next, heat sterilization was performed at 85 ° C. for 30 minutes, and the mixture was cooled at 8 ° C. for 3 hours to obtain a multi-layer food product (Example 3) composed of a combination of a gel-like layer and a gel-like layer adjacent to each other.

When the appearance of the separated state of the layers of the multi-layer food product obtained above was observed, the boundary surface was extremely clear. In addition, the multi-layer food obtained above had a good texture as a jelly.

Experimental Example 4 Preparation of multi-layer food 4
Ingredient mix A (Brix 7.1 degrees) was prepared according to the formulation shown in Table 7. Specifically, powder-mixed sugar, a sweetener, a gelling agent, and trisodium citrate were added to water, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. Next, 4-fold concentrated apple juice (turbidity), calcium lactate, citric acid (anhydrous), pigments and flavors were added, and the total amount was corrected with water, and then the temperature was adjusted to 60 to 70 ° C.

Subsequently, the raw material mix B (Brix 23.3 degrees) was prepared according to the formulation shown in Table 8. Specifically, while adding high fructose corn syrup to water and stirring, powder-mixed sugar, maltodextrin, indigestible dextrin, gelling agent, welan gum, and trisodium citrate are added, and the temperature is 80 ° C. The mixture was stirred and dissolved for 10 minutes. Next, 5-fold concentrated citrus mixed juice (turbidity), calcium lactate, citric acid (anhydrous), pigments and flavors were added, the total amount was corrected with water, and then the temperature was adjusted to 60 to 70 ° C.

Subsequently, 50 ml of the raw material mix A was filled in a 100 ml container, and then 50 ml of the raw material mix B was filled. Next, heat sterilization was performed at 85 ° C. for 30 minutes, and the mixture was cooled at 8 ° C. for 3 hours to obtain a multi-layer food product (Example 4) in which a gel-like layer and a gel-like layer were adjacent to each other.

When the appearance of the separated state of the layers of the multi-layer food product obtained above was observed, the boundary surface was extremely clear. In addition, the multi-layer food obtained above had a good texture as a jelly.

Claims (3)

A method of manufacturing a multi-layer food product containing at least greater welan, the method of manufacturing a multilayer food, characterized in Rukoto through gelling process after filling the raw material mix to form each layer of the multi-layer food continuously,
Here, in the multi-layer food, the content of welan gum in the layer containing welan gum is 0.01 to 1.0% by mass.
At least one layer of the multi-layer food is gel-like
The multi-layer food has a gel-like layer and a gel-like layer adjacent to each other, and at least one of the layers contains welan gum, or a gel-like layer and a non-gel-like layer have an adjacent combination. Welan gum is contained in at least one of the layers . The gel-like layer is selected from jelly, mousse, pudding, bavarois, flan, bramange, hard yogurt, water yokan, jam, gummy candy, boiled sardines, jelly aspic and terrine, according to claim 1. A method for manufacturing multi-layer foods. The method for producing a multi-layer food product according to claim 1 or 2, wherein the non-gel layer is selected from sauces and creams that can be eaten together with the gel layer.