JPH0429748Y2 - - Google Patents

Description

[Detailed explanation of the idea] [Field of application of idea]

The present invention relates to a novel gel-like Japanese food.

[Conventional technology and problems]

(Background) Apple, orange, strawberry, peach and other fruit juices,
Gel foods are made by coagulating dairy products such as milk and sour milk or beverages such as coffee, cocoa, black tea, and green tea into a jelly or curd using various gelling agents or by modifying the ingredients themselves. Because it is suitable for everyone's tastes, has the convenience of being ready to eat immediately after taking it out of the container, and is low in calories, it is now widely available as a dessert food, health food, etc. (Problems with the prior art) However, most of the existing gel foods are mainly sweet, and some of the appetizers are salty gel foods that use gelatin to solidify seafood, meat, etc. (e.g. aspic). is only known. These appetizers cannot be used as general gel foods because they are all prepared as needed. Furthermore, although JP-A-59-156270 discloses a solid soup containing ingredients in a gel base material, this cannot be called a gel food because it is liquefied with boiling water when eaten. It is.

[Purpose of invention]

In view of the above-mentioned circumstances, the present invention aims to provide a novel Japanese-style gel food by converting soups such as sake soup and miso soup, which are indispensable to Japanese cuisine, into gel foods that can be distributed.

[Means to achieve the purpose]

(Summary) In order to achieve the above-mentioned purpose, the Japanese-style gel food according to the present invention includes a Japanese-style soup such as clear soup, which is sealed in a gelled state in a container, and in which mitsuba, Chinese cabbage, etc. , matsutake mushrooms, shiitake mushrooms, shimeji mushrooms, yuzu, tofu, conger conger,
It is characterized by the fruits of sea bream, sea bream, tofu, yuba, yam, udon, etc. being buried in layers. (Materials) The materials constituting the food of the present invention are clear soup, miso soup and other Japanese soups, various fruits, and a coagulant. Among these ingredients, the base materials for Japanese-style soup may be exactly the same as those for traditional soup stock, miso soup, etc. That is,
A small amount of natural seasonings such as sugar, salt, soy sauce, mirin, etc., or a small amount of monosodium glutamate, sodium inosinate, and/or sodium guanylate, etc. added to the exudate of bonito, kelp, shiitake mushrooms, stock fish, etc. is used. Of course, some of these stock ingredients may be replaced with commercially available stock products. Furthermore, if desired, yuzu, lemon, sansho pepper, etc.
Plant bodies or cell fluids (for example, yuzu juice) such as chinensis, tree buds, fresh violet, and shiso may be used in combination. As for the fruit, materials conventionally used for the fruit and/or the mouthpiece can be used as they are. Examples of suitable fruits include mitsuba, Japanese cabbage, matsutake, shiitake, shimeji, yuzu, tofu, conger conger, sea bream, kisu, tofu, yuba, yam, and udon. However, it is of course not limited to these. The gelling agent is necessary to turn the object of the present invention into a gel state when eaten. Conventional gelling agents such as gelatin, α-starch, agar, or carrageenan can be used in the present invention, but since they melt and become fluidized by the heat during sterilization, it is difficult to form a multilayered jelly with fruits arranged in layers. It is not very suitable for making a shape. On the other hand, albumins, curdlan, etc. are rather solidified by heat, and low methoxyl pectin, sodium alginate, etc. form a heat-insoluble gel due to trace amounts of divalent metal ions, so it is preferable for the purpose of In particular, the use in combination with the heat-melting gelling agent described above is desirable for the purpose of making it possible to see through the contents (fruit, mouthpiece). In addition to the basic materials mentioned above, pigments may be used in combination for the purpose of coloring, if desired. It is desirable to use natural pigments as far as possible. (Structure) The food of this invention is characterized by the fruit being arranged in multiple layers. For example, a multilayer jelly with conger conger fillets in the lower layer, matsutake mushrooms in the middle layer, and yuzu or mitsuba leaves in the upper layer. , which gives a sense of novelty in appearance and gives Kannon a high-class image. The gelling agents forming each layer do not have to be the same; for example, the lower layer may be made of translucent curdlan, and the upper layer may be made of transparent agar or gelatin, so that the matsutake mushrooms can be seen through. (Container) The gel food of the present invention is stored in a cup-shaped container in a sterile state in consideration of normal distribution. Therefore, the material for the container is preferably a heat-resistant material such as aluminum foil, plastics, or ceramics. In particular, containers made of vacuum-formed films made of high-impact polystyrene, polypropylene, polyethylene terephthalate, or the like are suitable as containers in terms of lightness, safety, heat-sealing properties, and mold releasability. (Manufacturing) To manufacture the gel food of the present invention, for example, as shown in FIG.
After that, the first cleansing material 2a containing a gelling agent that produces a transparent gel was injected, and the first fruit 3b, such as a matsutake mushroom, was placed on the surface and cooled and solidified. ) After that, a part of the second cleansing material 2b containing a heat-coagulable gelling agent is injected onto it, and the second fruit 3c, such as a fillet, is placed on the conger conger which has been sterilized by boiling (FIG. 2B). Finally, after injecting the remaining second cleansing material 2b, gently heat-bond the opening of the lid 5 (FIG. C).
Finally, it is best to use a method of pasteurizing and cooling the product. (Eating method) It is appropriate to take the proposed food out of the container upside down and eat it as a Japanese-style hors d'oeuvre after cooling it before eating, but of course, it can also be eaten by scooping it directly from the container with a spoon, just like commercially available dessert foods. is also free. Furthermore, if a heat-coagulable material such as curdlan is used as a gelling agent, it can be heated and solidified before a meal and eaten while still warm.

[Effect]

The Japanese-style gel food of the present invention is not only a unique gel-like food with a refreshing flavor, but also the flavor of the mouthpiece and fruit is included in the three-dimensional network of the gel, so it can be used during sterilization. It retains its aroma well even when exposed to heat, and can be stored for a long time.
It is possible to immediately take it out of the container and enjoy it. In addition, the mouthpiece and fruit are arranged in multiple layers.
It is a novel Japanese-style food that is rich in luxury because it gives a three-dimensional appearance that is full of taste.

【Example】

Hereinafter, the invention will be explained in more detail with reference to Examples, but the explanation is of course an illustration and is not intended to limit the spirit of the invention. FIG. 1 is a sectional view of a Japanese-style gel food packaged in a cup according to an embodiment of the present invention. The cleaning material 2 in this example is in the container 4,
It is composed of the following first cleaning area 2a and a second cleaning area 2b using calcium alginate as a gelling agent, and there is a mouthpiece (mitsuba) inside the lower cleaning area 2a.
3a, a first fruit (Mosai) 3b is placed between the clearing ground 2a and the upper clearing ground 2b, and further the above clearing ground 3b
Inside the second fruit (conger conger fillet) 3c are arranged in layers. The cleansing area 2a in this example was prepared in the following manner (the amount is expressed as 4 cups). [Ingredients] 1300ml water 30cm kelp 20g shaved bonito [Preparation method] Wipe the dirt off the kelp with a cloth, soak it in a pot of warm water, heat it over medium heat, and when it starts to bubble before it boils, remove the kelp. Continue heating, and when it starts to boil, add the bonito flakes all at once, then immediately turn off the heat and let stand for 2 minutes. After scooping out the floating scum, filter it using a Buchner spout to obtain about 1250 ml of stock. Heat 540ml of the above stock over low heat until it starts to boil, then add about 1 teaspoon of salt, 3 drops of soy sauce and 10g of powdered gelatin, heat until the gelatin dissolves, then turn off the heat and add the purified stock. obtain.

[Effect of the idea]

As explained above with reference to the embodiments, the present invention has the following features:
Providing a new Japanese-style gel food can contribute to enriching the national diet.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of an embodiment of the invention, and FIG. 2 is a diagram showing the manufacturing process of the gel food shown in FIG. 1. The meanings of the symbols in each figure are as follows: 1... Whole Japanese-style gel food, 2... Cleared base with gelling agent, 2a... First stock base, 2b... Second stock base, 3... ...Ingredients, 3a...Spirit, 3b...
...First fruit, 3c...Second fruit, 4...Cup-shaped container, 5...Lid of 4.

Claims (1)

[Claims for Utility Model Registration] 1 Japanese-style soup such as clear soup is sealed in a container in a gelled state, and in the gel, mitsuba, mitsuba, etc.
Japanese cabbage, matsutake mushrooms, shiitake mushrooms, shimeji mushrooms, yuzu, tofu, conger eel,
A Japanese-style gel food characterized by embedding fruits such as sea bream, sea bream, tofu, yuba, yam, and udon in layers. 2. The food according to claim 1, wherein the gel base material is composed of a heat-coagulable gelling agent and a heat-melting gelling agent.