JPH012561A - Tokoroten dessert food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a seasoning liquid pickled tokonata dessert food that can be eaten as is after opening the cup.

[Conventional technology]

There are many types of foods that use agar as a main ingredient, such as tokoroten and jelly.

Furthermore, there are also known foods that are made by soaking tokoro-ten in syrup or seasoning liquid and filling the container with it so that it can be eaten as is once the container is opened.
-129165, JP-A No. 57-5653).

However, when tokoroten is soaked in syrup or seasoning liquid, in order to prevent the tokoroten from becoming watery and thin, or to eliminate the seaweed smell of tokoroten, The flavor itself is seasoned, and the flavor spreads in the mouth more strongly than the flavor of tokoroten, so it has a smooth texture and flavor, which is essential for tokoroten. The current situation is that it falls short of being fully satisfactory in this respect.

In addition, tokoro-ten is low in calories, so it has become popular as a diet food in recent years, but when sugars such as sugar, glucose, or fructose are used as sweeteners in syrups or seasoning liquids, it becomes quite high in calories. This negates the calorie benefit.

[Problem that the invention seeks to solve]

Traditionally, tokoroten desserts are filled in cups or containers, and the tokoroten itself is seasoned.
It did not have the light texture and flavor that is typical of tokoroten, and it felt strange to serve it as tokoroten. The purpose of the present invention is to add flavor to the tokoroten itself.
To provide a dessert food that does not have the drawback of thinning, is sensually satisfying as a dessert, and can be consumed as a health food.

[Means for Solving the Problems] In order to solve the above problems, the present invention uses heat-resistant agar as the main ingredient and unflavored tokoroten,
Contains a sweetener = 1. It is a dessert food that can be eaten as it is, obtained by sealing and heating and sterilizing the seasoning liquid in a container, and the seasoning liquid has penetrated to the extent that moisture does not seep out from the tokoroten. It is characterized by having pressure.

The present invention will be explained in detail below.

Traditionally, when tokoroten was pickled in a seasoning liquid or syrup, sugar, glucose, fructose, liquid sugar, maple syrup, honey, etc. were used as sweeteners in the seasoning liquid or syrup, so the tokoroten itself had the same sweetness as above. If no additive was added, water would come out from the top due to osmotic pressure, and the top itself would become thinner and have poor shape retention.

In addition, in order to eliminate such drawbacks, adding seasoning to the tokoro-ten itself will prevent the tokoro-ten from becoming thinner, but the unique flavor and texture of tokoro-ten will be lost.

In the present invention, by making the seasoning liquid have an osmotic pressure that does not cause moisture to seep out from the tokoro tempura, the influence of osmotic pressure on the tokoro tempura is almost eliminated, and the tokoro tempura is thinner than in the past. To prevent this, there is no need to season the tokoroten itself.

Here, the fact that the seasoning liquid has an osmotic pressure that does not cause moisture to seep out from above means, for example, 1 at a temperature of 10°C.
When stored for a month, the shape of the tempura remained the same as before storage, and the weight ratio of the tempura to the seasoning liquid was almost the same.

Table 1 shows the relationship between the osmotic pressure of the seasoning liquid and the shape of the tokorotena after storing it at a temperature of 10° C. for one month.

(Margins below the main text) Table 1. However, - indicates no change, shi indicates slight deformation, and + indicates deformation.

That is, when the osmotic pressure of the seasoning liquid exceeds 20 atm, the shape of the top cannot be maintained and the product value is lost. In other words, the osmotic pressure of the seasoning liquid at room temperature of about θ ~ 20℃ when eating Tokoro Ten is 2
It must be below 0 atmospheres.

The sweetener for the seasoning liquid used in the present invention has a high degree of sweetness (
If the amount added to the seasoning liquid is small and therefore does not increase the osmotic pressure of the seasoning liquid, it can be used as appropriate. One or more of these are preferably used. These sweeteners are about 50 to 1,600 times as sweet as sugar, so they only need to be added in a small amount to the seasoning liquid.Therefore, there is almost no effect of osmotic pressure on the seasoning, and they are low in calories. be.

An experimental example will be given and explained below.

Experimental Example A Comparison of unseasoned Tokoro Ten (deep-fried tokoro-ten) marinated in a seasoning solution containing sugar and a case of soaking it in a seasoning solution according to the present invention.

Table 2 shows an example of the composition when unseasoned porridge is dipped in a seasoning liquid containing sugar.

(Less than woody space) Table 2 (Conventional product) Table 3 shows formulation examples according to the present invention in which aspartame and glycyrrhizin are used as the sweetening amount of the seasoning liquid.

The osmotic pressure of the seasoning liquid at a temperature of lO<0>C is 51 atm for the conventional product and 3.4 atm for the present invention.

However, the size of the sky used was one with a cross section of 4 cranes and a length of 81 mm.

As a result of storing both products at 10℃ for one month, the average cross section of the conventional product was 3.0 dragon angles and the length was about 7 degrees.
It was a value. In addition, in terms of physical properties, the shape retention of the tempura was poor, and it would easily break when picked with chopsticks.

In the product of the present invention, no change was observed in the size of the sky, and there were no problems in terms of physical properties. That is, the top does not become thinner, has good shape retention, and does not fall apart like conventional products. Also, water will not come out of the sky and dilute the flavor of the seasoning liquid.

Experimental Example B Comparison of the present invention and a case where Tokoroten is seasoned and soaked in a seasoning liquid containing sugar.

Table 4 shows an example of the conventional method in which sugar is mixed with tokoroten and sugar is also added to the seasoning liquid.

(Margins below this page) Table 4 (Conventional products) Table 5 shows formulation examples according to the present invention in which phyllodulcin and stevia extract were used as sweeteners in the seasoning without adding any seasoning.

Table 5 (Products of the Present Invention) According to the present invention, as a result of storing the heavenly dessert at a temperature of 10° C. for one month, the heavenly body did not become thinner. In addition, when the dessert was mixed as described above, a sensory test was conducted using a two-point comparison method with a panel of 20 people. The results showed that 16 people preferred the product of the present invention and 4 preferred the conventional product, indicating that the product of the present invention was superior in terms of flavor and texture.

The amount of the sweetener used in the present invention is preferably 6 to 12 degrees in terms of sugar equivalent sweetness of the tokorote dessert product. This is because if it is less than 6 degrees, there will be little sweetness, and if it exceeds 12 degrees, the sweetness will be strong and leave an unpleasant feeling on the tongue.

An edible organic acid, a flavoring agent, and a coloring agent can be added to the seasoning liquid of the present invention, if necessary.

According to the present invention, the tempura dessert food is preferably sealed in a heat-resistant container and subjected to heat sterilization treatment. The conditions for sterilization treatment are:
It is not particularly limited. Specifically 60-90℃
Heat sterilization in hot water for about 10 to 30 minutes is desirable.

Furthermore, the agar used in the present invention is mainly made from heat-resistant agar. In other words, when ordinary agar is used, the temperature may cause the agar to lose its solidifying properties during heat sterilization, making it impossible to maintain the shape of the agar.

In the present invention, the ratio of top weight to seasoning liquid weight at the time of filling the cup is preferably 1:1 to 5:1. This is because if the weight ratio of the seasoning liquid is reduced, there is a risk that a part of the top will protrude from the seasoning liquid and sufficient heat transfer will not occur during heat sterilization, resulting in poor sterilization.

The dessert food obtained by the present invention does not undergo deterioration due to microorganisms even when distributed at room temperature, and can maintain good flavor and texture for a long time under temperature conditions of about 0 to 20 degrees Celsius, so it has a fresh diet feeling. It is extremely suitable as a filling food.

Next, examples of the present invention will be described.

Example 1 15 g of heat-resistant powder agar was mixed with 985 g of water, thoroughly absorbed, heated, kept at 95°C for 15 minutes to completely dissolve, cooled and solidified, and then cut into rectangular shapes. It sticks out like a thin line and has a sky in some places.

Currently, 100g of heaven, 0.03g of stevia, 0.06g of glycyrrhizin, and apple cider vinegar with 5% acetic acidity4.
5g, 0.7g of rice vinegar with acetic acid acidity of 4.5%, apple juice 3
g, 45 g of seasoning liquid mixed with 36.71 g of water, 150 c.
After filling the cup and sealing it, the temperature at the center is 80℃.
It was heat sterilized at ℃ for 15 minutes and immediately cooled to 5 ℃ to prepare a product.

In the above example, the 20 people on the panel ate the heavenly dessert.
When asked about their evaluation, 17 people answered that the taste was good, 0 answered that it was not good, and 3 answered that it was neither good, and the results of the sensory test were very good. Met.

〔Effect of the invention〕

According to the present invention, it is possible to provide a dessert food that is fully sensually satisfying as a dessert, has excellent preservability, and can be eaten as is after opening the container. In the present invention, the unseasoned tokorotena is soaked in a seasoning solution with a low osmotic pressure that does not cause moisture to seep out from the tokorote (therefore, even after storage, the tokorotena has the disadvantage of becoming thin). It has the effect of having a light flavor and texture without any bitterness.

Claims (3)

[Claims] (1) A tokoro-ten dessert food that can be eaten as is and is obtained by sealing and heating and sterilizing unseasoned tokoro-ten and a seasoning liquid containing a sweetener, the main ingredient of which is heat-resistant agar; A tempura dessert food characterized in that the liquid has an osmotic pressure that does not cause moisture to seep out from the tempura. (2) The dessert food according to item 1, wherein the sweetener contains at least one or more of stevia, licorice (glycyrrhizin), thaumatin, aspartame, and sweet tea (phyllodulcin). (3) The dessert food according to claims 1 and 2, wherein the seasoning liquid has an osmotic pressure of 20 atm or less at room temperature.