JPH03285647A - Multi-layer jelly and production thereof - Google Patents
Multi-layer jelly and production thereofInfo
- Publication number
- JPH03285647A JPH03285647A JP2083011A JP8301190A JPH03285647A JP H03285647 A JPH03285647 A JP H03285647A JP 2083011 A JP2083011 A JP 2083011A JP 8301190 A JP8301190 A JP 8301190A JP H03285647 A JPH03285647 A JP H03285647A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- yogurt
- gelling agent
- gelled
- cooling
- 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.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 68
- 239000008274 jelly Substances 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000013618 yogurt Nutrition 0.000 claims abstract description 27
- 239000003349 gelling agent Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000010030 laminating Methods 0.000 claims abstract 2
- 238000010979 pH adjustment Methods 0.000 claims abstract 2
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000002441 reversible effect Effects 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 5
- 229920002581 Glucomannan Polymers 0.000 abstract description 5
- 235000010418 carrageenan Nutrition 0.000 abstract description 5
- 239000000679 carrageenan Substances 0.000 abstract description 5
- 229920001525 carrageenan Polymers 0.000 abstract description 5
- 229940113118 carrageenan Drugs 0.000 abstract description 5
- 229940046240 glucomannan Drugs 0.000 abstract description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract description 5
- 229920001817 Agar Polymers 0.000 abstract description 2
- 235000010419 agar Nutrition 0.000 abstract description 2
- 229920002498 Beta-glucan Polymers 0.000 abstract 1
- 241000206672 Gelidium Species 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000010410 layer Substances 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 7
- 239000000499 gel Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 230000002427 irreversible effect Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、２種以上の色彩、味覚、食感を有する異種ゼ
リーが一体に積層されている多層ゼリーに関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a multilayer jelly in which different kinds of jellies having two or more kinds of colors, tastes, and textures are laminated together.
近時、ゼリーはその食感が軽いこと、舌ざわりの良いこ
と、外観が優れていること、一般に非消化性素材である
ためローカロリーである点などからその消費量は増加し
つつある。また、嗜好品として更に食感及び外観の優れ
たゼリーが追求されている。そこで、２種以上の異なっ
た素材を積層し、外観ばかりでなく、味に変化を付与し
たゼリーも提供されている。Recently, the consumption of jelly has been increasing because of its light texture, pleasant texture, excellent appearance, and low calorie content because it is generally a non-digestible material. In addition, jelly with even better texture and appearance is being sought after as a luxury item. Therefore, jelly that is made by layering two or more different materials to change not only the appearance but also the taste is also available.
従来、２種以上の異なった味、色彩、物性或いは舌ざわ
りを有するゼリーを製造するためには、食品素材をゲル
化剤により個別にゲル化した２種以上のゼリーを重ね合
わせる方法が採用されている。Conventionally, in order to produce jelly with two or more different tastes, colors, physical properties, or textures, a method has been adopted in which food materials are individually gelled with a gelling agent and then two or more types of jelly are layered together. There is.
その理由は、現在使用されているゲル化剤が熱可逆性で
あるため、−旦ゲル化したゼリーの上にゲル化前の熱い
ゾル状ゼリーを積層すると下段のゼリーが再びゾル化し
、２種のゼリーが境界面から混合して広い混合した中間
層を有するゼリーしか得られない結果になる。The reason for this is that the gelling agents currently used are thermoreversible, so when a hot ungelled sol-like jelly is layered on top of the gelled jelly, the lower jelly becomes a sol again, resulting in two kinds of jelly mixed from the interface, resulting in only a jelly with a wide mixed interlayer.
更に、このような２種のゼリーが混合した境界部におい
ては被ゲル化素材も混合し、個々の味覚を活かすことが
できなかった。Furthermore, at the boundary where two types of jelly are mixed, the materials to be gelled are also mixed, making it impossible to take advantage of individual tastes.
しかしながら、すでにゲル化したゼリー同士を重ね合わ
せる方法は、手間を要するばかりでなく、柔らかいゲル
の場合には崩れ易いため実施不可能である。また、容器
内に１個ずつ入った２層ゼリーの製造も技術的に実施不
可能である。However, the method of superimposing gelled jellies on top of each other is not only time-consuming but also impractical in the case of soft gels because they tend to crumble. Furthermore, it is technically impossible to produce a two-layer jelly containing one jelly in each container.
そこで、柔らかい多層ゼリーや個別の容器に入った多層
ゼリーを工業的に容易に製造するために、少なくとも一
層のゼリーをゲル化した後に他方のゼリー層をゾルの状
態で積層しても、すでにゲル化したゼリー層が再びゾル
化しない技術が求められていた。Therefore, in order to industrially easily manufacture soft multilayer jelly or multilayer jelly in individual containers, even if at least one layer of jelly is gelled and the other jelly layer is laminated in a sol state, the gel is already gelled. There was a need for a technology that would prevent the jelly layer from becoming a sol again.
〔課題解決の手段］
本発明は上記課題を解決することを目的とし、その構成
は、熱不可逆性ゲル化剤とヨーグルトを均一に混合し、
加熱、冷凍、冷却、自然放置、ｐ■１調整から選ばれた
少なくとも１種の工程によりヨーグルトゼリーを製造し
、該ヨーグルトゼリーに熱可逆性ゲル化剤を含有する他
のゼリー素材をゾルの状態で積層して冷却することを特
徴とする。[Means for Solving the Problems] The present invention aims to solve the above problems, and consists of uniformly mixing a thermoirreversible gelling agent and yogurt,
Yogurt jelly is produced by at least one process selected from heating, freezing, cooling, natural leaving, and p1 adjustment, and other jelly material containing a thermoreversible gelling agent is added to the yogurt jelly in a sol state. It is characterized by being layered and cooled.
本発明におけるヨーグルトとは、通常の牛乳の他、ヤギ
乳その他の動物乳をそのまま、或いは脱脂乳、還元脱脂
乳、濃縮乳などの加工乳、生乳に脱脂乳を添加したもの
などの原料乳を殺菌し、スターターとして乳酸菌の純粋
培養物を添加して一定温度に維持して醗酵させた製品で
ある。スターターとして用いる乳酸菌にはブルガリア菌
（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ
） 、、テルモフィルス菌（Ｓｔｒｅｐｔｏｃｏｃｃｕ
ｓ ｔｈｅｒｍｏｐｈｉｌｕｓ） 、ラクチス菌（Ｓｔ
ｒｅｐｔｏｃｏｃｃｕｓ Ｉａｃｔｉｓ） 、クレモリ
ス菌（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｃｒｅｍｏｒｉｓ
） 、アシドフィルス菌（Ｌａｃｔｏｂａｃｉ ＩＩｕ
ｓ ａｃｉｄｏｐｈｉｌｕｓ）などが挙げられる。この
ようにして得られたままのブレーンヨーグルトの他、フ
ルーツヨーグルトなどの他の調味食品を添加したヨーグ
ルトも包含する。In the present invention, yogurt refers to ordinary milk, goat milk or other animal milk as it is, processed milk such as skim milk, reduced skim milk, concentrated milk, or raw milk such as raw milk with skim milk added to raw milk. It is a product that is sterilized and fermented by adding a pure culture of lactic acid bacteria as a starter and maintaining it at a constant temperature. Lactobacillus bulgaricus is used as a starter.
), Streptococcus
S thermophilus), Lactis bacterium (St
Streptococcus Iactis, Streptococcus cremoris
), Lactobacillus IIu
s acidophilus). In addition to the brain yoghurt as obtained in this manner, it also includes yoghurt to which other seasonings, such as fruit yoghurt, are added.
熱不可逆性ゲル化剤とは、−旦ゲル化した後は８０°Ｃ
程度以上に加熱してもゾル化しないゲル化剤であり、例
えばグルコマンナン、β−１，３クルカン（成田薬品■
にて商品名カードランとして販売）卵白などが挙げられ
る。Thermo-irreversible gelling agent means -80°C after gelling.
It is a gelling agent that does not turn into a sol even when heated to a certain degree, such as glucomannan, β-1,3 curcan (Narita Pharmaceutical ■
sold under the trade name curdlan) and egg whites.
本発明は、この不可逆性ゲル化剤によりコーゲルＩ・を
熱不可逆的にゲル化させ、ヨーグルトセリ−を製造する
。ゲル化させるには加熱が一般的であるが、グルコマン
ナンの場合には更にアルカリ剤を加えてアルカリ性にｐ
Ｈを調整する。また、冷却、冷凍、自然放置などでもよ
く、上記操作の１または２以上を組合わせて使用する。In the present invention, Kogel I is thermally irreversibly gelled using this irreversible gelling agent to produce yogurt celery. Heating is generally used to make it gel, but in the case of glucomannan, an alkaline agent is added to make it alkaline.
Adjust H. Alternatively, cooling, freezing, leaving it in nature, etc. may be used, and one or more of the above operations may be used in combination.
しかる後、その上から通常のゾル状ゼリー原料を積層す
るものである。Thereafter, a normal sol-like jelly raw material is layered on top.
また、不可逆性ゲル化剤の中に少量の後述する可逆性ゲ
ル化剤を配合すると食感のよいゲルが得られる。Furthermore, if a small amount of the reversible gelling agent described below is added to the irreversible gelling agent, a gel with good texture can be obtained.
可逆性ゲル化剤は広くゼリー基材として使用されている
ゲル化剤であり、水分を加えて加熱すれば均一に溶解し
、冷却することによりゲル化するが、再び加熱するとゾ
ル化するゲル化剤である。A reversible gelling agent is a gelling agent that is widely used as a jelly base material, and when water is added and heated, it dissolves uniformly, and when cooled, it turns into a gel, but when heated again, it turns into a sol. It is a drug.
例えば寒天、カラギーナン、アルギン酸ナトリウム、ペ
クチン、ゼラチン等を挙げることができる。Examples include agar, carrageenan, sodium alginate, pectin, and gelatin.
上記可逆性ゲル化剤を果汁、抹茶ジュース、調味した液
状コーヒー、調味した紅茶などの被ゼリー化飲料に加熱
溶解し、上記の方法でゲル化したヨーグルトゼリー上に
注入する。ヨーグルトゼリーは不可逆性ゲル化剤により
ゲル化されているため、新たに注入したゾルの熱により
溶解することはなく、２種のゲル化物はシャープな境界
面を介して２層に分離する。The reversible gelling agent is heated and dissolved in a beverage to be gelatinized, such as fruit juice, matcha juice, seasoned liquid coffee, or seasoned black tea, and then injected onto the yogurt jelly gelled by the method described above. Since the yogurt jelly is gelled by an irreversible gelling agent, the newly injected sol will not be dissolved by the heat, and the two types of gelled products will separate into two layers via a sharp interface.
また、本発明により得られるゼリーは、ヨーグルトと他
のゼリーとの２層ゼリーに限らず、一方の面に可逆性ゲ
ル化剤を溶解したゼリー原料を注入して冷却ゼリー化し
た後、反転して他方の面に可逆性ゲル化剤を溶解したゼ
リー原料を注入して冷却ゼリー化すれば３層ゼリーを得
ることができる。更に、ヨーグルトゼリーを２層以上製
造し、この間隙に熱可逆性のゼリー素材を注入すれば４
層以上の多層ゼリーを製造することができる。In addition, the jelly obtained by the present invention is not limited to a two-layer jelly of yogurt and another jelly, but can also be made by injecting a jelly raw material in which a reversible gelling agent is dissolved on one side, cooling it and turning it into a jelly. A three-layer jelly can be obtained by injecting a jelly raw material in which a reversible gelling agent is dissolved into the other side and cooling to form a jelly. Furthermore, if you manufacture two or more layers of yogurt jelly and inject a thermoreversible jelly material into the gap, 4
A multilayer jelly having more than one layer can be produced.
本発明多層ゼリーにはナツツ、果物片、クツキー片など
の異種食品を配合することも可能であり、配合する部位
はヨーグルトゼリー層でも、可逆性ゼリー層でも或いは
両層に跨がって介在させてもよい。It is also possible to mix different types of foods such as nuts, fruit pieces, and kutsky pieces into the multilayer jelly of the present invention, and the parts to be mixed can be the yogurt jelly layer, the reversible jelly layer, or interposed between both layers. It's okay.
場合によっては、果汁、抹茶ジュース、調味した液状コ
ーヒー、調味した紅茶などの被ゼリー化飲料などの被ゲ
ル化素材を不可逆性ゲル化剤でゲル化し、これに可逆性
ゲル化剤を用いた異種ゼリー用ゾルを注入することによ
り多層ゼリーを製造することもできる。In some cases, the material to be gelled, such as fruit juice, matcha juice, seasoned liquid coffee, flavored black tea, and other beverages to be gelled, is gelled with an irreversible gelling agent, and this is then mixed with a heterogeneous gelatinizer using a reversible gelling agent. A multilayer jelly can also be produced by injecting a jelly sol.
本発明は、ヨーグルトを熱不可逆性のゲル化剤によりゲ
ル化して得られたゼリーは、この上から加熱されたゾル
状の他のゼリー材料を注入してもこの熱によりゾル化し
ないため、２層間はシャープに分離され、２種以上の被
ゲル化素材を味及び色彩が混合することなく一体のゼリ
ーとすることができる。In the present invention, the jelly obtained by gelling yogurt with a heat-irreversible gelling agent does not become a sol even if another jelly material heated in the form of a sol is injected onto the jelly. The layers are sharply separated, and two or more types of materials to be gelled can be made into a single jelly without mixing in taste and color.
〔実施例］
グルコマンナン３重量部とカラギーナン０．５重量部を
粉体のまま混合し、次いで水１００重量部を加えて充分
に膨潤させた後、水酸化カルシウム０．０５重量部を加
えて均一に混合して第１液とした。[Example] 3 parts by weight of glucomannan and 0.5 parts by weight of carrageenan were mixed in powder form, then 100 parts by weight of water was added to sufficiently swell the mixture, and then 0.05 parts by weight of calcium hydroxide was added. The mixture was mixed uniformly to obtain a first liquid.
別に、グルコマンナン３重量部とカラギーナン０．５重
量部、砂糖１０重量部を粉体混合した後、市販のプレー
ンコーグシト１００重量部を加えて均一化して第２液と
した。Separately, 3 parts by weight of glucomannan, 0.5 parts by weight of carrageenan, and 10 parts by weight of sugar were powder-mixed, and then 100 parts by weight of commercially available plain Kogshito was added to homogenize the mixture to obtain a second liquid.
第１液と第２液の全景を混合し、容１ｔ１２０ｃｃのゼ
リーカップに１カツプあたり約５０ｇ充填し、８０°Ｃ
にセットされた恒温槽内に２０〜３０分間放置し、ゲル
化させヨーグルトゼリーを得た。Mix the first and second liquids, fill a jelly cup with a capacity of 1t120cc with about 50g per cup, and heat to 80°C.
The mixture was left in a constant temperature bath set for 20 to 30 minutes to gel and obtain yogurt jelly.
別に、果汁１００％のオレンジジュース２００重量部に
カラギーナン３重量部を加え、８０°Ｃに加熱して均一
なゾルとした後、このゾル約５０ｇを」二足ゼリーカッ
プ内のヨーグルトゼリーの上に注入し、恒温槽内で約１
０゛Ｃ１）２０分間冷却して、カップ入り２層ヨーグル
トゼリーを得た。このゼリーの白いヨーグルト層と橙色
半透明のオレンジ層とは明瞭に区分され、味が混合する
ことはなかった。したがって、食べた時もヨーグルト及
びオレンジのそれぞれの味が独立に活かされ、両者の味
を同時に味わうことができた。Separately, add 3 parts by weight of carrageenan to 200 parts by weight of 100% orange juice, heat to 80°C to make a uniform sol, and then pour about 50 g of this sol on top of the yogurt jelly in a two-legged jelly cup. Inject it and keep it in a constant temperature bath for about 1 hour.
0゛C1) It was cooled for 20 minutes to obtain a two-layer yogurt jelly in a cup. The white yogurt layer and the translucent orange layer of this jelly were clearly separated, and the tastes did not mix. Therefore, when eaten, the flavors of yogurt and orange were utilized independently, allowing the taste of both to be enjoyed at the same time.
Claims (2)
トゼリーと、熱可逆性ゲル化剤によりゲル化されたゼリ
ーとが積層されている多層ゼリー。(1) A multilayer jelly in which yogurt jelly gelled with a thermoirreversible gelling agent and jelly gelled with a thermoreversible gelling agent are layered.
、加熱、冷凍、冷却、自然放置、ｐＨ調整から選ばれた
少なくとも１種の工程によりヨーグルトゼリーを製造し
、該ヨーグルトゼリーに熱可逆性ゲル化剤を含有する他
のゼリー素材をゾルの状態で積層して冷却することを特
徴とする多層ゼリーの製法。(2) A thermoirreversible gelling agent and yogurt are uniformly mixed, and yogurt jelly is produced by at least one process selected from heating, freezing, cooling, natural standing, and pH adjustment, and the yogurt jelly is A method for producing a multilayer jelly, which is characterized by laminating other jelly materials containing a gelling agent in a sol state and cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2083011A JPH03285647A (en) | 1990-03-31 | 1990-03-31 | Multi-layer jelly and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2083011A JPH03285647A (en) | 1990-03-31 | 1990-03-31 | Multi-layer jelly and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03285647A true JPH03285647A (en) | 1991-12-16 |
Family
ID=13790306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2083011A Pending JPH03285647A (en) | 1990-03-31 | 1990-03-31 | Multi-layer jelly and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03285647A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001096145A (en) * | 1999-09-30 | 2001-04-10 | Kobayashi Pharmaceut Co Ltd | Method for production of multilayer gel composition |
-
1990
- 1990-03-31 JP JP2083011A patent/JPH03285647A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001096145A (en) * | 1999-09-30 | 2001-04-10 | Kobayashi Pharmaceut Co Ltd | Method for production of multilayer gel composition |
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