JPH0361450A - Palatable food contained in aerosol container - Google Patents

Abstract

PURPOSE:To obtain a palatable food, contained in an aerosol container, prevented from its being deteriorated by oxidation or contaminated with bacteria and preservable for a long period by filling a viscous food material having foaming properties together with propellant gas in a container under pressure. CONSTITUTION:A viscous food material, as necessary, containing a foaming agent for a food blended therein and having foaming properties, e.g. an emulsified substance for ice creamy frozen foods or powdered green tea concentrate, together with an inert or nonoxidizing and nontoxic propellant gas, such as nitrogen gas or gaseous carbon dioxide, in an aerosol container in which, e.g. a nozzle part has a variable structure or is exchangeable.

Description

[Detailed description of the invention] Industrial applications BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a recreational food packaged in an aerosol container.

Prior art and its problems Conventionally, aerosol packages containing a bubble-forming O/W emulsion and a specific proportion of nitrous oxide and hydrocarbon (or halogenated hydrocarbon) as propellants have been used. Known (Japanese Unexamined Patent Publication No. 49-11378
Publication No. 0). However, nitrous oxide, which is used as a component of the propellant in this technology, is a highly reactive and unstable compound and is not suitable for use with foods. Also,
Hydrocarbons (e.g. saturated aliphatic hydrocarbons such as methane) or halogenated hydrocarbons (e.g. fluorocarbons, methylene chloride, vinyl chloride, etc.) used as other components of the propellant are also unsuitable for use with food. be. Furthermore, the air bubbles formed by the combination of nitrous oxide and hydrocarbons (or halogenated hydrocarbons) have properties suitable for use in personal care products such as lotions, but they are not suitable for the air bubbles required for food products. It doesn't have any characteristics. That is,
In the product disclosed in the publication, until it is applied to the skin,
It maintains a stable bubble, which then disappears rapidly.

JP-A-62-502194 discloses an edible anhydrous aerosol foam composition using hydrocarbons (propane, butane, isobutane, etc.), Freon 115, etc. as a propellant. However, even in this case, the propellant used is by no means suitable for food use.

On the other hand, ice cream, ice cream substitutes (using non-porous raw materials), and the like exist as foods that contain air bubbles and have viscosity. For example, the following steps are required to manufacture a typical ice cream.

(a) An emulsion is prepared by kneading various raw materials with a mixer.

(b) Sterilize the emulsion at about 80°C using an autoclave, hot water bath, etc.

(c) Maturing the emulsion at about 4°C in a refrigerator.

(d) Freezing using an ice cream manufacturing machine such as an ice cream machine or gelato machine.

(e) Store the product in the refrigerator.

However, ice cream that is mass-produced in this manner usually has various problems. That is, in the freezing step, the sterilized and aged emulsion is cooled and hardened while stirring, thereby leading to the form of "air-containing frozen confectionery." The rate of air incorporation (overrun) during this freezing process greatly affects the texture, taste, etc. of the product. However, in the case of mass production, in order to ensure uniform product quality, ice cream manufacturing machines are set so that the overrun is a specific value. Therefore, it is extremely difficult to produce ice creams with various textures, flavors, etc. in accordance with the various tastes of consumers. Furthermore, ice cream that is mass-produced and sold through a normal distribution system has problems such as the destruction of the emulsion due to changes in environmental temperature during the distribution process, frost adhesion to the product surface, and deterioration of texture due to volatilization of water. tends to occur. Additionally, there are sanitary risks such as bacterial contamination during the distribution process.

In addition, if you want to make ice cream at home without using an ice cream making machine, you have to do the complicated work of stirring the emulsion that has hardened in the refrigerator with a spoon and cooling it again in the refrigerator. It won't happen. In this case as well, it is not easy to adjust the texture, taste, etc. of ice cream to each person's preference.

The present inventor, while keeping in mind the current state of the technology as described above, conducted research on combinations of materials particularly suitable for palatability foods and methods for producing palatability foods, and as a result, has finally completed the present invention. Ta.

That is, the present invention provides the following recreational food packaged in an aerosol container: ■ An aerosol container characterized in that a foamable viscous food material is pressurized and filled into the aerosol container together with a propellant gas. Entertaining food.

(2) The palatability food according to item (1) above, wherein the viscous food material having foaming properties is a natural cream mix containing plant-derived proteins, oils and fats, emulsifiers, stabilizers, fragrances, sweeteners, and pigments.

(2) The palatability food according to the above item, wherein the viscous food material having foaming properties is a concentrated matcha liquid.

(2) The palatability food according to item (1) above, wherein the propellant gas is an inert or non-oxidizing and harmless gas.

(2) The preferred food according to any of the above items (1) to (2), wherein the nozzle portion of the aerosol container has a variable structure or is replaceable.

In the present invention, a "viscous food material with foaming properties" is defined as having a certain viscosity and, when pushed out of the container together with a propellant, forming air bubbles inside the material and expelling the air bubbles. means a food material that can be retained. Such food materials are usually in the form of highly viscous liquids or emulsions, and may contain a foaming agent to improve the ability to form bubbles.

More specifically, viscous food materials with foaming properties include emulsions for producing ice cream, emulsions for producing ice cream-like frozen fruits that use vegetable raw materials instead of milk raw materials, and emulsions for producing mousse confectionery. , matcha concentrate, dressing, soup concentrate, etc., but in the present invention, emulsions for producing ice cream-like frozen fruit using vegetable raw materials that use plant raw materials with low cholesterol content are exemplified. Matcha powder, matcha concentrate, etc. are more suitable.

Foaming agents that may be added as necessary include protein decomposition products known as food foaming agents, higher alcohols, sucrose-fatty acid esters, guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, tamarind gum, Examples include natural gums such as tara gum.

The gas used as a propellant in the present invention must be harmless to the human body and must not have any effect on the food material when filled in a container. Such gas is not limited as long as it is inert or non-oxidizing, but nitrogen gas and carbon dioxide gas are particularly suitable. Although certain types of fluorocarbon gas also satisfy the above requirements, they are not used in the present invention from an environmental standpoint.

The filling ratio of the foaming viscous food material and the propellant in the aerosol container may vary depending on the size of the aerosol container, the type of viscous food, etc., but it is usually 90 to 99.9 parts by weight as the viscous food material. The amount is preferably about 95 to 99.5 parts by weight.

An aerosol container usually consists of a container body constituting a food material storage part, a valve part that controls the outflow of the food material and propellant, and a nozzle part that defines the form of the product. From a hygienic standpoint, the aerosol container is preferably made of tin-lined iron material, aluminum, or aluminum alloy.

The aerosol container main body has its food material storage portion divided into a plurality of parts by partition walls, and each part can contain food materials with different characteristics (composition, color, aroma, taste, texture, texture, etc.). In this case, by making the nozzle part of the aerosol container rotatable, food materials with different characteristics can be sequentially extruded to produce a multilayered foam food. Alternatively, by using a nozzle section equipped with valves connected to multiple storage sections, it is possible to mix and extrude food materials with different characteristics to produce a foamy food product with a mixture of colors, flavors, etc. . Alternatively, by appropriately replacing a plurality of nozzles with different nozzle hole diameters, shapes, structures, etc., it is also possible to obtain a product in which bubbles are generated according to the consumer's preference.

The resulting bubble-containing product may be eaten or eaten as it is.

Further, the viscous food material having foaming properties in the present invention is
For example, in the case of an emulsion for producing ice cream or an emulsion for producing ice cream-like frozen fruit, after spraying it into a predetermined container to obtain the desired shape or bubble generation state,
You can eat it after cooling it in the refrigerator, or you can freeze it in the freezer and eat it as a frozen dessert.

Furthermore, when the viscous food material having foaming properties is, for example, matcha concentrate, fragrant matcha can be obtained immediately by spraying it on hot water at an appropriate temperature.

Effects of the Invention Since the viscous food material is pressurized and filled into an aerosol container and placed in an anaerobic state, deterioration due to oxidation is prevented, and contamination by bacteria is also prevented. Therefore,
It can be stored for a long time at room temperature or refrigerated.

By changing the shape, dimensions, etc. of the nozzle portion of the aerosol container, overrun can be adjusted to obtain a product that meets individual tastes.

In particular, to obtain ice cream or ice cream-like frozen confectionery, it is sufficient to simply freeze the foamed product in a freezer.

Furthermore, when using matcha concentrate as a viscous food material, fragrant and ready-to-drink matcha can be easily obtained by simply spraying it over hot water at an appropriate temperature.

Examples will be shown below to further clarify the ε roller, which is a feature of the present invention.

Example 1 A vegetable cream 1 mix having the following composition was prepared according to a conventional method, sterilized, and aged.

Table 1 Ingredients Vegetable protein is Flavoring Vegetable fat emulsifier + Stabilizer Matcha water Weight 8 0 0 65 degrees (%) The vegetable cream mix thus obtained is frozen by the conventional technique using an ice cream machine. Method: ■ Filling an aerosol container under pressure with CO2, spraying it into a suitable container, and then freezing it in a freezer; ■ Filling an aerosol container with N2 under pressure, spraying it into a suitable container, and then freezing it in a freezer. Frozen confectionery was obtained by the freezing method.

Table 2 shows the physical properties of the frozen confectionery obtained immediately after the cream mix was prepared, and the state of change over time of the frozen confection obtained a predetermined time after the cream mix was prepared.

In Table 2, the number of killed bacteria, the number of coliform bacteria, and the number of solids/g are shown, and the color tone was measured using a color difference meter (manufactured by Nippon Juishiki Co., Ltd.).

As is clear from the results shown in Table 2, the product contained in the aerosol container contains more air, is lighter, has a better texture and melts in the mouth, and retains its color better.

Furthermore, even when filled in the same aerosol container, the foam properties vary considerably depending on the type of propellant. That is, compared to the case where N2 gas is used as a propellant,
When using CO2 gas, a product with a light texture can be obtained.

Example 2 A vegetable cream mix with the same composition as Example 1 was heated with CO2
The mixture was filled into an aerosol container having the structure shown schematically in FIG. 1, and sprayed from nozzles of various diameters. That is, the nozzle part (1a) is attached to the valve part (2) provided in the aerosol container body (3), the filling is injected, and the relationship between the nozzle diameter and the overrun and texture of the obtained product is determined. Examined.

The results are shown in Table 3.

3rd Nozzle Diameter Overrun (%) 1.5 120-250 0.7 300-450 0.4 350-600 Texture Texture Shaita Drink - Very light, like premium ice cream. Mr. Hange, please also attach the nozzle part (shown in Figure 1) to the above aerosol container.
1b) or (1c) was attached, the same filling material as above was injected, and the relationship between the nozzle shape and the overrun and texture of the resulting product was investigated. Note that the diameter of each nozzle was 0.4 mm.

The results are shown in Table 4.

Part 4 overrun(%) 300-450 360-550 80-250 table Food feeling light.

Very light.

Dear Premium Ice for Shake Drinks As is clear from the above results, the smaller the nozzle diameter and the shorter the distance from the valve to the nozzle, the greater the overrun.

Therefore, by changing the diameter and/or shape of the nozzle, it is possible to bring about as large a change in the product as or more than changing the propellant.

[Brief explanation of drawings]

FIG. 1 is a schematic perspective view of an aerosol container used in one embodiment of the present invention. (1a), (1b), (1c')... Nozzle part (2)
... Valve part (3) ... Aerosol container body (above) Fig.

Claims (5)

[Claims] (1) A palatability food packaged in an aerosol container, characterized in that a viscous food material having foaming properties is pressurized and filled into the aerosol container together with a propellant gas. (2) The palatability food according to claim (1), wherein the foamable viscous food material is a natural cream mix containing plant-derived proteins, oils and fats, emulsifiers, stabilizers, fragrances, sweeteners, and pigments. . (3) The palatable food according to claim (1), wherein the viscous food material having foaming properties is a concentrated matcha liquid. (4) The palatable food according to claim (1), wherein the propellant gas is an inert, non-oxidizing, and harmless gas. (5) The palatable food according to any one of claims (1) to (4), wherein the nozzle portion of the aerosol container has a variable structure or is replaceable.