JPH0468897B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing a laminated dessert jelly. Prior Art Multilayer dessert jelly, which is made by laminating two or more layers of different types of jelly, has high added value because it has superior color beauty, taste, texture, etc. compared to single layer dessert jelly. As such a laminated dessert jelly, one using gelatin as a gelling agent is conventionally known. However, jelly using gelatin as a gelling agent has the disadvantage of requiring solidification and storage at low temperatures. On the other hand, jelly using seaweed extract as a gelling agent is
Solidification and storage can be performed at room temperature. However, the bonds between each layer of this kind of jelly are extremely weak, so when it is taken out of the container and transferred to a plate, the layers may slide sideways, and when a portion is cut out with a spoon, the layers may separate completely. There are drawbacks. Structure of the Invention In view of the current situation, the present inventor has conducted various researches and found that it is possible to solidify and store at room temperature, and that the contact surface between multiple layers of different types of jelly easily slides sideways or We have completed a method for producing laminated dessert jelly that does not cause complete detachment. That is, the present invention involves destroying the surface structure of a jelly using a gelling agent containing 50% by weight or more of seaweed extract, and then adding another type of jelly using a gelling agent containing 50% by weight or more of seaweed extract. The present invention relates to a method for producing a laminated dessert jelly, which is characterized by adding a hot solution and solidifying it. The jelly that is the subject of the present invention contains 50% seaweed extract.
This is a dessert jelly that uses a gelling agent containing at least % by weight. Such a jelly can be solidified and stored at room temperature. Examples of seaweed extracts include carrageenan and agar, which may be used alone or in combination. Laminated jelly can be obtained by pouring another type of heated jelly solution onto the solidified jelly and cooling and solidifying the solution. However, solidified jelly using seaweed extract as a gelling agent has a relatively stable surface with water contained in its network structure.
Even if a heated jelly solution is poured into this and allowed to cool and solidify, both jelly layers do not easily bond together. In the present invention, in order to create a good bond between different types of jelly layers, for example, the following treatment is performed to destroy the stable structure of the jelly surface. () Peel off the surface of the cooled and solidified jelly with a knife, remove it or expose the internal tissue to the surface without removing it, and then pour the heated jelly solution. () Hot water is poured onto the surface of the cooled and solidified jelly to dissolve a portion of the surface tissue, then the hot water is removed and the heated jelly solution is poured. () After blowing steam onto the cooled and solidified jelly surface to dissolve a portion of the surface tissue, pour the heated jelly solution. Other methods may be used as long as the surface of the stable jelly solidified by cooling can be dissolved and destroyed or removed. According to the various methods described above, the surface structure of solidified jelly with poor affinity can be removed. Therefore, the heated jelly solution easily integrates and solidifies with the solidified jelly in the lower layer, resulting in a strong bond. Furthermore, in order to make a multilayer jelly with three or more layers,
Removal of the surface of the solidified jelly and injection of the heated jelly liquid may be repeated as described above. The composition of the jelly that is the object of the present invention is usually about 1 to 3% by weight of gelling agent, about 65 to 90% by weight of water, and the remainder is solid content. Examples of solids include sweeteners, acidulants, flavorings, and colorants.
In addition, fruit pulp, fruit juice, dairy products, oils and fats, texture improvers (vegetable gums, synthetic thickeners), clouding agents, etc. can be added as necessary. In addition, 50
If necessary, other gelling agents such as gelatin may be used in combination with the gelling agent of the present invention, which is composed of seaweed extract in a weight percent or more. Effects of the Invention According to the method of the present invention, it is possible to obtain a laminated jelly that can be solidified and stored at room temperature, and that does not easily cause sideways sliding or detachment at the contact surfaces of a plurality of different types of jelly layers. The laminated jelly obtained by the method of the present invention has a plurality of colors, tastes, textures, etc., and therefore has great commercial value. EXPERIMENTAL EXAMPLES AND EXAMPLES Next, the present invention will be explained in more detail by showing experimental examples and examples. Experimental example 1 Water jelly type carrageenan 1.6% by weight, Sato 20% by weight, citric acid 0.2% by weight and water
The raw material consisting of 78.2% by weight is heated and melted, and the inner diameter is 50mm.
Pour into a cylindrical container to a thickness of 25 mm,
Cool and solidify. A 5 mm thick section of the surface of this colorless and transparent jelly with a stable structure was cut and removed to destroy the stable structure, and a solution of the same jelly (but colored with a trace amount of synthetic colorant Red No. 2 for identification) was added on top of it.
It was poured to a thickness of 20 mm and allowed to cool and solidify. The pouring temperature during lamination is 80°C. Experimental Example 2 A colorless and transparent jelly solution having the same composition as in Experimental Example 1 was poured into a cylindrical container with an inner diameter of 50 mm to a thickness of 20 mm, and was cooled and solidified. 90 on the surface of this jelly
C. hot water was added to a thickness of approximately 20 mm, left to stand for 4 seconds, and then drained. Immediately, the same jelly solution (colored red) was poured in to a thickness of 20 mm, and cooled and solidified. Experimental Example 3 A colorless and transparent jelly molded to a size of 20 mm in the same manner as in Experimental Example 2 was inverted, and steam at a pressure of 1 kg/cm ² was sprayed from the bottom for 3 seconds. After that, immediately stand upright and apply the same jelly solution (but colored red).
It was poured to a thickness of 20 mm and allowed to cool and solidify. Comparative Experimental Example 1 A colorless and transparent jelly solution having the same composition as Experimental Example 1 was poured into a cylindrical container with an inner diameter of 5 mm to a thickness of 40 mm, and was cooled and solidified. Comparative Experimental Example 2 The same jelly solution (but colored red) was poured directly onto a colorless and transparent jelly molded to a thickness of 20 mm in the same manner as in Experimental Example 2 to a thickness of 20 mm, and the mixture was cooled and solidified. The strength of the joint surface of the jelly produced in Experimental Examples 1 to 3 and Comparative Experimental Examples 1 and 2 was measured by the following method. That is, the bottom 20mm of the jelly is fixed with a 20mm-high strip, and the top 20mm of the jelly is pulled by gradually applying force laterally with the 20mm-high strip, and the joint surface (comparative experiment example) The force at which peeling or shearing occurred was measured. The results are shown in Table 1. Note that the test was conducted at 20°C.

[Table] As shown in Table 1, Experimental Example 1 was obtained by the method of the present invention.
In samples 3 to 3, the two layers were separated by shearing, as in Comparative Experiment Example 1 which did not have a bonding surface. On the other hand, in Comparative Experimental Example 2, peeling occurred between the two layers because the bonding force was weak. Example 1 150g of jelly raw material having the composition of A in Table 2 below was mixed and heated. Immediately after boiling, the heating was stopped and the contents
50g each was dispensed into three 100g jelly containers and left to solidify at room temperature. One of the jellies had its surface cut with a knife about 1-2 mm, destroying the stable structure. The other one is about 90℃ hot water.
30 ml was poured into the solution, left to stand for 5 seconds, and then the hot water was discharged. The other one sprayed 1 Kg/cm ² of steam for 3 to 5 seconds and then overturned the container to drain the condensed water. Next, 150 g of the jelly raw material having the composition shown in Table 2 B was melted and heated in a conventional manner, maintained at around 80° C., and immediately poured onto the jelly treated with each of the above treatments, and allowed to cool and solidify. This layered jelly was transferred from the jelly container to a dish, but no slipping occurred between the jelly layers. or,
A portion spanning both layers was cut out using a spoon, but no peeling occurred between the layers.

[Table] Example 2 200 kg of jelly raw material with the composition of A in Table 2 was dissolved in a container equipped with a heating device and a stirring device using a conventional method. The solution was automatically sent to a jelly filling machine, and the content was 200 kg.
100 g each was filled into jelly cups with stand.
While the filled cup passed through a series of connected cooling tunnels, it was indirectly cooled to around room temperature by a cooling shower and cold air, and the contents solidified. After being discharged from the cooling tunnel, the jelly cup, which was fixed on the conveyor with a support frame, was introduced into the steam spray tunnel in an overturned state, and passed through the steam spraying at a pressure of 1 kg/cm ² from directly below the cup in about 4 seconds. . After returning the cup to an upright position, the jelly raw material having the composition C in Table 2 was heated and dissolved at 80 to 85℃.
The solution held in the container was filled onto the jelly in the cup using a filling machine. Immediately, the cup was heat-sealed with a plastic/aluminum laminated film, held for 10 seconds, and then cooled with cold air to solidify the upper layer. When this layered jelly was transferred from a jelly cup to a plate, no slipping occurred between the jelly layers, and even when the portion spanning both the upper and lower layers was cut off with a spoon, the state of bonding between the two layers did not change. Example 3 In place of the jelly having the composition A used in Example 1, a jelly having the composition shown in Table 3 D below was used, and in place of the jelly having the composition B, the jelly having the composition shown in Table 3 E was used, Otherwise, a laminated jelly was produced in the same manner as in Example 1. This layered jelly was transferred from the jelly container to a dish, but no slipping occurred between the jelly layers.

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Claims (1)

[Claims] 1 After destroying the surface structure of the jelly using a gelling agent containing 50% by weight or more of seaweed extract, a heated solution of a different type of jelly using a gelling agent containing 50% or more of seaweed extract by weight is poured. A method for producing a laminated dessert jelly, which comprises: