JPH06303924A - Gelatinous food assorted with creamy material - Google Patents

Abstract

PURPOSE:To obtain a gelatinous food assorted with a creamy material and free from migration of color, etc., from the main body of the gelatinized food to the creamy material even by packing the gelatinous food main body and the creamy material in one package. CONSTITUTION:A gelatinous food main body 10 and a creamy material 20 to be eaten together with the gelatinous food main body 10 are packed in one container 30 in a state being into contact with each other. The problems such as the mixing of a water-soluble component exuded from the gelatinous food main body 10 into the creamy material 20 or the intrusion of the component into the creamy material 20 to cause the migration of color, etc., can completely be solved by using a W/O-type emulsion as the creamy material 20.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gelled food product to which a creamy substance is added, and more specifically, a gelled food body such as coffee jelly and a gelled food product over the gelled food body. Eat with the shaped food body,
The present invention relates to a food product in which so-called creamy ingredients such as fresh cream that enhances flavor and texture are combined.

[0002]

2. Description of the Related Art Conventionally, a gelled food body such as coffee jelly and fresh cream, fruit jelly and jam, pudding and sauce, etc., and a flavor that are eaten together with this gel food body There are many foods that combine a creamy material that enhances texture and texture.

When these gel-like foods are put on the market for distribution, there is one method in which the gel-like food body and the cream-like substance are handled in separate containers, and one in which the gel-like food body is covered with the cream-like substance. There is a method to store it in the container. If the gel-like food body and the cream-like substance are separately packaged, packaging will be time-consuming and costly.
After taking them out of separate packaging, they need to be combined.

If the gel-like food body and the cream-like product are stored in the packaging container in the same form as when eating, that is, the gel-like food body is covered with the cream-like product, the packaging can be simplified, It is convenient and quick to open the package and eat. However, when the gel-like food body and the cream-like product are placed in the same packaging container for distribution and sale, the color of the gel-like food product shifts to the cream-like product while being stored in the container. However, there is a problem in that the appearance of the food becomes poor and the product value is reduced.

For example, in the case of coffee jelly, the dark black or dark brown color of coffee jelly is transferred to milky white fresh cream, and the color of the fresh cream becomes dark black or light brown. Coffee jelly has the appearance that pure white fresh cream is applied on black jelly, which enhances the appetizing effect.Therefore, the fresh cream with the color shift of coffee jelly and the muddy color has a commercial value. It will be greatly reduced.

Not only coffee jellies but also foods in which a gel-like food body and a cream-like substance are combined enhance the palatability by comparing the tastes, aromas, and colors of the two. The problem that the color shifts to a creamy product has been a major obstacle in supplying a large amount of this type of food to distribution and popularization. Therefore, an object of the present invention is to add a cream-like product that does not cause a color shift from the gel-like food body to the cream-like product even if the gel-like food body and the cream-like product are packaged in one package. To provide a gelled food.

[0007]

Means for Solving the Problems In order to solve the above-mentioned problems, a gel-like food product to which a cream-like product according to the present invention is attached is a gel-like food product and a cream-like product to be eaten together with this gel-like food product, Foods stored in the same container in contact with each other, wherein the creamy product is a water-in-oil emulsion.

The gel-like food body is a gelling agent such as gelatin, agar, or carrageenan, which is a solution containing so-called food ingredients such as nutrients and ingredients that give flavor, aroma or color, such as coffee extract and fruit juice. It is a solid material obtained by gelling or solidifying. The food ingredient may include any natural or synthetic material. The type and amount of gelling agent and other manufacturing conditions for the main body of gel food are
The conditions similar to those of conventional gel foods can be freely combined.

Creamy substances include milk cream for coffee jelly and jam and sauce for fruit jelly.
As long as it is a liquid additive that is eaten together with the gelled food body, any creamy food that is attached to various conventional gelled foods can be used. The creamy material may be in a liquid state having relatively low viscosity and easy to flow, or may be in a state having relatively high viscosity and little fluidity. The present invention is preferably applied to a combination in which the color of the creamy product is lighter than the color of the gelled food body and the color of the gelled food body is difficult to transfer to the creamy product.

The creamy substance is a so-called emulsion in which food ingredients such as animal or vegetable proteins and sugars, oils and fats, spices, seasonings, flavors, colorants, thickeners are uniformly and stably mixed and dispersed. It is finished in a state. Food ingredients include oil-based ingredients and aqueous ingredients, and these oil-based ingredients, that is, the oil phase and the aqueous ingredients, that is, the aqueous phase,
In a normal state, they do not dissolve in each other and separate, so so-called emulsification is performed to maintain a stable state in the form of an emulsion in which one phase is uniformly dispersed in the other phase in the micro state. Keep it.

In the present invention, as the creamy substance, one made of a water-in-oil emulsion is used. The water-in-oil emulsion means an emulsion having a structure in which fine particles of the water phase are uniformly dispersed in the oil phase. In order to produce such a water-in-oil emulsion, the compounding ratio of the water phase and the oil phase is set to an appropriate range, or an emulsifier suitable for producing a water-in-oil emulsion is used as an emulsifier. do it. Specifically, when the mixing ratio of the water phase and the oil phase is set to be water phase: oil phase = 3: 7 to 6: 4 and emulsified with a water-in-oil type emulsifier, an oil in oil suitable for the purpose of the present invention is obtained. An aqueous emulsion is obtained. When the ratio of the oil phase is less than the water phase: oil phase = 3: 7, the emulsified state tends to be unstable. When the ratio of the oil phase is greater than the water phase: oil phase = 6: 4, when the creamy product is eaten together with the gel-like food body, the oily feeling is strongly felt or the oil is floating. It is not preferable because it becomes.

As the oil / fat forming the oil phase, an ordinary oil / fat material for food can be used. Examples thereof include soybean oil, palm oil, coconut oil, milk fat and other various animal and vegetable oils, hydrogenated oils thereof, and mixed oils of these oils and fats. The properties of the creamy product can be adjusted by the type and characteristics of the oil and fat. Specifically, if a large amount of fat or oil that is solid at room temperature is used, a solid or highly viscous product can be obtained as a creamy product.

The materials constituting the aqueous phase include, in addition to water, skim milk powder, casein, high molecular weight polysaccharides such as gums, flavoring agents, flavoring agents, coloring agents, etc. It can be said that it is a material that determines basic properties such as. Therefore, the constituent materials of the aqueous phase can be freely combined according to the application and required properties of the creamy product. The water-in-oil type emulsifier is selected from glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and other emulsifiers.
It is possible to use types or a combination of a plurality of types. For the purposes of this invention, polyglycerin condensed ricinoleic acid esters are preferred.

The amount of the emulsifier to be used varies depending on the conditions such as the type of food ingredients constituting the cream and the ratio of the oil phase and the water phase, but it is usually 0.
It is used in the range of 2 to 2.0% by weight. When the amount is less than 0.2% by weight, the emulsification becomes unstable, and when the amount is more than 2.0% by weight, the flavor is deteriorated, and thus both are not preferable.

In order to mix the water phase and the oil phase into an emulsion, a usual emulsification process applied to the production of various foods is adopted. Specifically, each of the above materials may be appropriately mixed to prepare an aqueous phase and an oil phase, and the aqueous phase and the oil phase may be emulsified while being heated to 50 to 80 ° C. At this time, a water-in-oil emulsion can be easily obtained by gradually mixing the water phase into the oil phase rather than mixing the oil phase into the water phase. For the emulsification treatment, an ordinary emulsifying device can be used, and for example, a high pressure homogenizer or a homomixer can be used.

However, in the present invention, if a creamy product consisting of the water-in-oil emulsion as described above is obtained, the conditions and the production method other than the above are also adopted as the specific means for producing the creamy product. it can. The creamy substance and the gelled food body are accommodated in the same container in a state of being in contact with each other, and are provided for transportation storage or distribution sale in this state. If the creamy product and the gelled food body can be stored in contact with each other, the material and shape structure of the storage container can be freely configured. For example, in a synthetic resin molded cup container,
In the state where the gelled food body is housed and the creamy substance is applied thereon, the opening of the molding cup container may be sealed with a plastic film and sealed. It can also be stored in a container such as a can or a flexible bag.

The gel food main body may be molded and manufactured in advance, and may be housed in a container, or the material liquid of the gel food main body may be filled in a container so that the gel food is gelled in the container. Good. In this case, the creamy product may be applied on the gelled food body after the gelled food body is completely gelled, or the creamy material is added before the gelled food body is gelled to give a water-in-oil emulsion. It is also possible to cause the gelled food body to gel in a state where the creamy substance consisting of is floated above the material liquid of the gelled food body which is the aqueous phase.

[0018]

[Function] In gelled foods such as dessert jelly, a phenomenon that water exudes from the jelly with time, that is, a so-called water separation phenomenon occurs. A part of the water-soluble substance contained in the jelly is dissolved in the water exuded by the water separation phenomenon, that is, the water separation. For example, in the case of coffee jelly, the contained coffee extract, black pigment, etc. will float on the upper surface of the jelly in the state of being included in the syneresis. In order to reduce the amount of water separation, a gelling agent having a high water retention property may be used, but from the required performance as a gelled food such as taste and texture, a gelling agent is selected based only on the water retention property. You cannot choose. Moreover, even if a gelling agent having a high water retention property is used, it is practically impossible to completely eliminate syneresis.

When a fresh cream, which is an oil-in-water emulsion, is put on such coffee jelly, the oil-in-water emulsion and the syneresis easily mix, so that the black color contained in the syneresis is used. A pigment or the like easily penetrates into the water phase of the fresh cream, and the black color is mixed with the original milky white color of the fresh cream, so that the color changes to brownish or becomes cloudy. That is, a color transition occurs from the gel food to the cream.

As can be seen from this explanation, not only the pigments but also the water-soluble substances contained in the gel-like foods and dissolved in the syneresis are the same in the transition from the gel-like foods to the cream-like products. There is such a problem. For example, the flavors and flavors contained in the gel-like food may also shift from the gel-like food to the cream-like product, impairing the flavor of the cream-like product.

Therefore, in the present invention, a water-in-oil type emulsion is used as the creamy substance. The water-in-oil emulsion has a basic composition of an oil phase in which microscopic particles of an aqueous phase are dispersed, so that the water-in-oil emulsion is in contact with the gelled food product that has undergone the above-mentioned water separation phenomenon. However, since the oil phase, which is the basic structure of the creamy product, and the water separation repel each other, the water separation does not mix with the creamy product or the water separation does not penetrate into the inside of the creamy product. That is, the color and other components of the gelled food do not transfer to the cream.

Therefore, the creamy product and the gelled food body are stored in the same container in a state of being in contact with each other, and are put to distribution sale or transportation storage, and after a long period of time, the gelled food product is Even if you eat it, the color of the gel-like food body does not transfer to the cream-like product, and each color and flavor are exhibited well, just like immediately after applying the cream-like product to the gel-like food body. Can be made.

[0023]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows the packaging state of the gel food. Molded cup container 30 made of synthetic resin
A coffee jelly 10 which is a gel-like food is housed inside. Fresh cream 20, which is a creamy substance, is draped over the coffee jelly 10. In this state, the upper opening of the molding cup container 30 is covered with a film lid 40 made of synthetic resin or aluminum foil, and the outer periphery of the film lid 40 is heat-bonded or the like to form the molding cup container 3
Bond to 0 and seal. The gelled food, that is, the coffee jelly with cream is provided for distribution in such a packaging form. When eating the coffee jelly with cream, simply peel off the film lid 40 of the molded cup container 30,
Coffee jelly 10 with fresh cream 20
Can eat.

Next, the results of actually producing the above-mentioned gel food and evaluating its performance will be described. [Manufacture of Gel Food Body] Coffee jelly was manufactured as a gel food body. Blending of coffee jelly (preparation amount 1kg): Sugar 150g (15%) Gelling agent * 7g (0.7%) Caramel 2g (0.2%) Powdered instant coffee 10g (1%) Coffee flavor (fragrance) 2ml ( 0.2%) Water balance ─────────────────────── Total 1000g (100%) * The gelling agent is manufactured by Nitta Gelatin Co., Ltd. GF-25
7S (thickening polysaccharide) was used.

Manufacturing process: A gelling agent and sugar were mixed and dispersed in water while stirring. Then, using a warmer such as a hot water bath or a steam pot, heat and stir at 80 ° C for 10 minutes,
Dissolved. Caramel, powdered instant coffee, and coffee flavor were added to the solution. Caramel and powdered instant coffee were added after being dissolved in hot water in advance.

After the weight was adjusted so that the total amount of the solution was 1000 g, the solution was filled in a container at 60 to 70 ° C. and cooled, whereby coffee jelly was obtained. [Production of Creamy Product] As a creamy product, a fresh cream-like cream to be eaten over coffee jelly was produced.

Examples 1 to 3 300 g of soybean white squeezing oil to which 0.3% by weight of polyglycerin condensed ricinoleic acid ester was added is heated to 70 ° C. 300 g of water containing 4% by weight of skim milk powder and 1% by weight of sodium caseinate was heated to 70 ° C. and mixed with the soybean white squeezing oil. This mixture was stirred at 10,000 rpm for 10 minutes using a homomixer to obtain a cream consisting of a water-in-oil emulsion. The fact that this emulsion was a water-in-oil type was confirmed by the fact that when the emulsion was dropped into water, it gathered in the form of oil droplets and did not diffuse.

The creams of Examples 2 and 3 were produced by changing the blending ratio of soybean white oil and water. -Comparative Example 1-800 g of water containing 4% by weight of skimmed milk powder and 1% by weight of sodium caseinate was heated to 70 ° C, and 200 g of soybean white squeezing oil containing 0.3% by weight of glycerin fatty acid ester was mixed therein. did. This mixture was stirred for 10 minutes at 10,000 rpm using a homomixer to obtain a cream consisting of an oil-in-water emulsion. The fact that this emulsion was oil-in-water type was confirmed by rapid diffusion when the emulsion was dropped into water.

Comparative Example 2 The same steps as in Example 1 were carried out except that 200 g of soybean white squeezing oil and 800 g of water were used in Example 1. However,
In this comparative example, an emulsion was not obtained, and a mixture in which an aqueous phase and an oil phase were separated was obtained. -Comparative Example 3-A procedure similar to that of Example 1 was performed, except that 700 g of soybean white squeezing oil and 300 g of water were used in Example 1. In this comparative example, a cream consisting of a water-in-oil emulsion was obtained. However, a complete emulsion was not obtained, and oil was floating on the surface.

The creams of the respective examples and comparative examples obtained as described above are laid on the coffee jelly,
It was stored in a refrigerator at 10 ° C for 1 week. The appearance and taste of the creamy cohesive jelly after storage were evaluated. Table 1
The evaluation results are shown in. In the table, the evaluation criteria for taste and appearance of emulsion are as follows. <Taste> ○: Good ×: Poor and oily <Emulsion appearance> ○: No separation ×: Separation △: Oil floating

[0031]

[Table 1] ────────────────────────────────── Actual Examples Comparative Examples 1 2 3 1 2 3 ────────────────────────────────── Cream formulation Weight% Soybean white squeezing oil 30 40 60 20 20 20 70 Emulsifier * 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Skim milk powder 4 4 4 4 4 4 Casein Na 1 1 1 1 1 1 1 Water 65 65 55 35 75 75 75 25 Emulsified state W / O W / O W / O O / W Separation W / O Color migration No No No Yes Yes Yes No Yes ○ ○ ○ ○ − × Emulsion appearance ○ ○ ○ ○ × △ ─────────────────── ───────────────── * Glycerin fatty acid ester is used only in Comparative Example 1, and other Examples and Comparative Examples are polyglycerin condensed ricinole. The phosphate ester was used.

As a result of the above-mentioned test, in Comparative Example 1 in which a cream comprising an oil-in-water emulsion was used, color shift occurred, whereas in the examples of the present invention, a cream comprising a water-in-oil emulsion was used. This demonstrated that no color transfer had occurred. Further, in Comparative Examples 2 and 3, since the ratio of the oil phase and the water phase is not appropriate, a good emulsion cannot be formed, or the taste and appearance are deteriorated. However, the appropriate blending ratio of the oil phase and the water phase also varies depending on the materials forming the oil phase and the water phase.

[0033]

As described above, the gel-like food product to which the cream-like product according to the present invention is added is prepared by using a cream-like product composed of a water-in-oil emulsion. Even if the gel-like food body is put in the same container in contact with the food-like body and provided for distribution and sale, the color of the gel-like food body does not transfer to the cream-like product.

As a result, it is possible to simplify the packaging of the gelled food to which the creamy substance is added and to make it easy to eat, which can greatly contribute to the spread or expansion of sales of this type of food.

[Brief description of drawings]

FIG. 1 is a sectional view of a gelled food product showing an embodiment of the present invention.

[Explanation of symbols]

 10 gel-like food body 20 creamy material 30 molding cup 40 film lid

Claims (3)

[Claims] 1. A food product in which a gelled food body and a creamy food to be eaten together with the gelled food body are stored in the same container in a state of being in contact with each other, and the creamy food is water-in-oil. A gel-like food with a creamy substance, characterized by comprising a type emulsion. 2. The gel food according to claim 1, wherein the creamy product has a mixing ratio of water phase and oil phase of water phase: oil phase =
A gel-like food product accompanied by a creamy product that is emulsified with a water-in-oil emulsifier at 3: 7 to 6: 4. 3. The gel food according to claim 2, wherein a cream product using polyglycerin condensed ricinoleic acid ester is added as a water-in-oil emulsifier.