JPH0132878Y2 - - Google Patents
Info
- Publication number
- JPH0132878Y2 JPH0132878Y2 JP1982176165U JP17616582U JPH0132878Y2 JP H0132878 Y2 JPH0132878 Y2 JP H0132878Y2 JP 1982176165 U JP1982176165 U JP 1982176165U JP 17616582 U JP17616582 U JP 17616582U JP H0132878 Y2 JPH0132878 Y2 JP H0132878Y2
- Authority
- JP
- Japan
- Prior art keywords
- gel
- dessert
- jelly
- pieces
- dotted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000021185 dessert Nutrition 0.000 claims description 53
- 239000000499 gel Substances 0.000 claims description 22
- 235000015110 jellies Nutrition 0.000 claims description 20
- 239000008274 jelly Substances 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000003349 gelling agent Substances 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Description
【考案の詳細な説明】
［産業上の利用分野］
本考案は、新規なゲル状デザートに関し、更に
詳細には０℃以上で冷して喫食することもできる
し、また、０℃以下で凍結させて喫食することも
できる風味及び栄養価に富む新規なゲル状デザー
トに関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a new gel-like dessert, and more specifically, it can be eaten after being chilled at 0°C or higher, or can be frozen at 0°C or lower. The present invention relates to a novel gel-like dessert rich in flavor and nutritional value that can be eaten as a snack.
［従来の技術及び考案が解決しようとする問題
点］
従来、本考案と一見類似するデザートとして
は、実開昭52−125087号がある。該デザートはア
イスクリーム、アイセス、シヤーベツト等のやや
粘稠性を有し且つ凍結したデザート本体に適宜着
色し味つけをした氷片を点在させてなる冷凍食品
である。こうしたデザートはデザート本体に氷片
を点在させているので、その効果として見た目の
美しさを有する点、２種類以上の味及び食感（舌
ざわり）を同時に味わうことができる点等があ
る。[Problems to be solved by conventional techniques and inventions] A conventional dessert that is seemingly similar to the present invention is Utility Model Application Publication No. 52-125087. The dessert is a frozen food such as ice cream, ice cream, sherbet, etc., which is slightly viscous and is made by dotting a frozen dessert body with appropriately colored and flavored ice pieces. These desserts have ice pieces dotted around the dessert itself, so the effects include a beautiful appearance and the ability to enjoy two or more flavors and textures (textures) at the same time.
しかしながら、上記デザートは０℃以下の冷却
が必須であり、冷たすぎて四季を通しての喫食に
は必ずしも適するものではなかつたのである。 However, the above-mentioned desserts must be cooled to 0° C. or below, and are therefore too cold to be suitable for consumption throughout the year.
上記した問題点のないデザートとしては、ゲル
化剤によりゲルを形成するゲル状デザート本体に
ゼリーの小片を点在させてなるゲル状デザートが
ある。該デザートは特公昭51−9024号、特開昭56
−12993号、特公昭56−11422号に開示がある。こ
うしたデザートは前述した冷凍食品の利点を保持
しつつ、０℃以下の冷却が必須とならないために
冷たすぎず、四季を通しての喫食に適するもので
あつた。また、該ゲル状デザートは強固に固つて
いないために皿等に取り出し場合に、デザート本
体及び点在させたゼリーの小片が揺れ動くことに
より見た目の美しさをも併せ有するものであつ
た。 A dessert that does not have the above-mentioned problems is a gel-like dessert in which small pieces of jelly are dotted on a gel-like dessert body formed into a gel by a gelling agent. The dessert was published in Japanese Patent Publication No. 51-9024 and Japanese Patent Publication No. 56.
-12993 and Japanese Patent Publication No. 56-11422. These desserts retain the advantages of frozen foods mentioned above, but because they do not require cooling to below 0° C., they are not too cold and are suitable for consumption throughout the year. In addition, since the gel-like dessert was not hardened, when it was taken out onto a plate, the dessert itself and the scattered jelly pieces swayed, giving it a beautiful appearance.
本考案者等はこうしたゲル化剤によりゲルを形
成するゲル状デザート本体にゼリーの小片を点在
させてなるゲル状デザートに関して、風味及び栄
養の点からゲル状デザート本体に乳成分を含有さ
せ且つ０℃以下に冷却して喫食することもできる
ゲル状デザートを得ようとした。 The inventors of the present invention have proposed a gel-like dessert in which small pieces of jelly are dotted in a gel-like dessert body formed by a gelling agent, and that the gel-like dessert body contains milk components from the viewpoint of flavor and nutrition. An attempt was made to obtain a gel-like dessert that can be eaten after being cooled to 0°C or lower.
しかしながら、上記したゲル状デザートに単に
乳成分を含有せしめ更に０℃以下で冷却しただけ
では、得られるゲル状デザートはゲル状デザート
本体が強固に凍結してスプーンのささりが悪いも
のとなり誰もが容易に喫食し得るものとはならな
かつた。 However, if the above-mentioned gel-like dessert is simply made to contain milk components and then cooled to below 0°C, the resulting gel-like dessert will freeze solidly, making it difficult to insert the spoon into the dessert. It was not easily edible.
本考案の目的は、前述したゲル化剤によりゲル
を形成するゲル状デザート本体にゼリーの小片を
点在させてなるゲル状デザートの利点を損うこと
なく、０℃以下で凍結させて喫食することもでき
る風味及び栄養価に富む新規なゲル状デザートを
提供する点にある。 The purpose of the present invention is to freeze the gel dessert at below 0°C and eat it without sacrificing the advantages of the gel dessert, which is formed by forming a gel with the gelling agent mentioned above and dotting small pieces of jelly. The object of the present invention is to provide a novel gel-like dessert rich in flavor and nutritional value.
上記目的を達成するための本考案の要旨は、乳
成分及び気泡を含有するゲル状デザート本体に、
ゲル状デザート本体と異なる硬さ（ゲル強度）・
色・味及び１〜1500mm3程度の大きさを有するゼ
リーの小片を、その含有率が５〜45重量％となる
ように点在させてなるゲル状デザートにある。 The gist of the present invention to achieve the above object is to provide a gel-like dessert body containing milk ingredients and air bubbles.
The hardness (gel strength) is different from that of the gel-like dessert itself.
This gel-like dessert is made by dotting small pieces of jelly having a color, taste, and size of about 1 to 1500 mm 3 so that the content thereof is 5 to 45% by weight.
以下本考案の内容を詳細に説明する。 The content of the present invention will be explained in detail below.
容器本体１には、ゲル状デザート本体２が充填
されている。該ゲル状デザート本体２は、ゲル化
剤によりゲルを形成し且つ乳成分及び気泡を含有
するものであり、適宜着色・味つけがなされてい
る。ゲル状デザート本体２が乳成分を含有してい
るので、得られるゲル状デザートは風味が良好に
なり、また、栄養価が高くなる。該乳成分を含有
するゲル状デザート本体は、原料の１つとして、
例えば、生クーム、牛乳、豆乳、ヨーグルト等の
乳製品の１種又は２種以上を使用することにより
得られる。 A container body 1 is filled with a gel-like dessert body 2. The gel-like dessert main body 2 is formed into a gel by a gelling agent, contains milk components and air bubbles, and is appropriately colored and seasoned. Since the gel dessert main body 2 contains milk components, the resulting gel dessert has good flavor and high nutritional value. The gel-like dessert body containing the milk component contains, as one of the raw materials,
For example, it can be obtained by using one or more dairy products such as fresh coombe, milk, soy milk, and yogurt.
上記ゲル状デザート本体２には該ゲル状デザー
ト本体２と硬さ（ゲル強度）・色・味の異なるゼ
リーの小片３が点在されている。ゲル状デザート
本体２に点在されているゼリーの小片３の大きさ
は、１〜1500mm3であることが見た目の美しさの
点及び食感（舌ざわり）の良さの点で適当であ
る。尚、ゲル状デザート本体２に点在しているゼ
リーの小片３の全てが、同一の硬さ（ゲル強
度）・色・味を有している必要はなく、また、該
ゼリーの小片３の形状は動物の形や球状といつた
特殊なものであつてもかまわない。 The gel dessert main body 2 is dotted with jelly pieces 3 having different hardness (gel strength), color, and taste from the gel dessert main body 2. The size of the jelly pieces 3 dotted on the gel-like dessert body 2 is suitably 1 to 1500 mm 3 from the viewpoint of aesthetic beauty and good texture (touch). Note that it is not necessary that all of the jelly pieces 3 scattered in the gel-like dessert body 2 have the same hardness (gel strength), color, and taste, and that the jelly pieces 3 The shape may be a special shape such as an animal shape or a spherical shape.
上記したように、ゲル状デザート本体２に該ゲ
ル状デザート本体２と硬さ（ゲル強度）・色・味
の異なるゼリーの小片３を点在させることによ
り、ゼリーの小片３が有するさつぱりした風味に
よつて、乳成分に起因する後味のくどさを減ずる
ことができる。 As described above, by dotting the gel-like dessert main body 2 with the jelly pieces 3 having different hardness (gel strength), color, and taste from the gel-like dessert main body 2, the sweetness of the jelly pieces 3 can be improved. This flavor can reduce the harshness of the aftertaste caused by milk components.
また、ゼリーの小片３の含有量は得られるゲル
状デザート２全体の５〜45重量％であることが適
当である。５重量％を下回る場合には、ゼリーの
小片３が有するさつぱりした風味によつて乳成分
に起因する後味のくどさを減ずるとの効果が低下
すると共に、上記ゲル状デザート本体２にゼリー
の小片３を点在させていることによるゲル状デザ
ート本体２の割れ易さが低下すると共に、ゲル状
デザートの喫食時殊に０℃以下に凍結させた場合
のスプーンのささり易さが低下する。一方、45重
量％を超える場合には、点在させるゼリーの小片
の量が多くなりすぎ、得られるゲル状デザートの
見た目が悪くなると共に、栄養価が低下する。 Further, the content of the jelly pieces 3 is suitably 5 to 45% by weight of the entire gel dessert 2 obtained. If it is less than 5% by weight, the effect of reducing the aftertaste caused by milk components due to the crisp flavor of the jelly pieces 3 will be reduced, and the jelly will not be added to the gel-like dessert body 2. By scattering the small pieces 3, the gel-like dessert main body 2 is less likely to break, and the gel-like dessert is less likely to be inserted with a spoon, especially when frozen to below 0°C. . On the other hand, if it exceeds 45% by weight, the amount of scattered jelly pieces becomes too large, resulting in a poor appearance of the resulting gel-like dessert and a decrease in nutritional value.
［考案の効果］
以上詳述したように、本考案によれば、乳成分
及び気泡を含有するゲル状デザート本体に、該ゲ
ル状デザート本体と硬さ（ゲル強度）・色・味の
異なるゼリーの小片を点在させているので、該ゲ
ル状デザートを０℃以下に凍結した場合において
もゲル状デザート本体は然程強固に固まらず、ま
た、ゼリーの小片を点在させているためにスプー
ンのささりが容易になる。これにより、得られる
ゲル状デザートは０℃以上で冷して喫食すること
もできるし、また、０℃以下で凍結させても喫食
することもできる。また、得られるゲル状デザー
トはゼリーの小片の持つ重い食感と上記乳成分及
び気泡を含有するゲル状デザート本体の持つとろ
けるような軽い食感とがあわさつて独特な食感を
呈するものになる。[Effects of the invention] As detailed above, according to the invention, a gel dessert body containing a milk component and air bubbles is coated with a jelly having a different hardness (gel strength), color, and taste from the gel dessert body. Because the gel dessert is dotted with small pieces of jelly, even if the gel dessert is frozen below 0°C, the gel dessert itself does not solidify very firmly. It becomes easier to cut. Thereby, the gel-like dessert obtained can be eaten after being cooled to 0°C or higher, or can be eaten even after being frozen at 0°C or lower. In addition, the resulting gel-like dessert has a unique texture due to the combination of the heavy texture of the jelly pieces and the melt-in-your-mouth light texture of the gel-like dessert body containing the milk ingredients and air bubbles. .
第１図は、容器に充填した本考案のゲル状デザ
ートの断面図である。
１……容器本体、２……ゲル状デザート体、３
……ゼリーの小片。
FIG. 1 is a cross-sectional view of the gel-like dessert of the present invention filled in a container. 1... Container body, 2... Gel-like dessert body, 3
...A small piece of jelly.
Claims (1)
に、ゲル状デザート本体と異なる硬さ（ゲル強
度）・色・味及び１〜1500mm3程度の大きさを有す
るゼリーの小片を、その含有率が５〜45重量％と
なるように点在させてなるゲル状デザート。 Small pieces of jelly having a hardness (gel strength), color, taste, and size of about 1 to 1500 mm 3 are added to the gel dessert body containing milk ingredients and air bubbles at a content rate of 5. A gel-like dessert that is dotted with ~45% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1982176165U JPS5981379U (en) | 1982-11-20 | 1982-11-20 | gel dessert |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1982176165U JPS5981379U (en) | 1982-11-20 | 1982-11-20 | gel dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5981379U JPS5981379U (en) | 1984-06-01 |
| JPH0132878Y2 true JPH0132878Y2 (en) | 1989-10-05 |
Family
ID=30383072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1982176165U Granted JPS5981379U (en) | 1982-11-20 | 1982-11-20 | gel dessert |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5981379U (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011010550A (en) * | 2008-12-01 | 2011-01-20 | Hatsuko Imanaka | Method for providing flesh-softened persimmon fruit and package of the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS519024A (en) * | 1974-07-15 | 1976-01-24 | Hitachi Ltd | SUIGINNO SHORIHO |
| JPS5611422A (en) * | 1979-07-06 | 1981-02-04 | Sumitomo Electric Ind Ltd | Centering method of optical fiber |
| JPS5612993B2 (en) * | 1973-09-03 | 1981-03-25 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5612993U (en) * | 1979-07-12 | 1981-02-03 |
-
1982
- 1982-11-20 JP JP1982176165U patent/JPS5981379U/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5612993B2 (en) * | 1973-09-03 | 1981-03-25 | ||
| JPS519024A (en) * | 1974-07-15 | 1976-01-24 | Hitachi Ltd | SUIGINNO SHORIHO |
| JPS5611422A (en) * | 1979-07-06 | 1981-02-04 | Sumitomo Electric Ind Ltd | Centering method of optical fiber |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5981379U (en) | 1984-06-01 |
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