JPH0693829B2 - Shake and jelly set - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel dessert in which a shake and jelly are combined, and a set for easily making the same.

[Background technology]

A milkshake made by adding shake syrup or powder to milk has been popular for a long time, and the syrup is packaged in cans, bottles, etc. and is widely marketed.

On the other hand, jellies such as coffee jelly and fruit jelly are individually packed in cans, bottles, etc., and marketed, and are widely eaten.

However, at the moment, the shake syrup and jelly are
They are marketed separately and they are used and tasted separately.

The inventor made a shake containing crushed jelly (the inventor named such a shake "jake and jelly") and tried drinking it. I thought it would be a popular dessert as a new dessert.

Further, those who want to enjoy such a shake and jelly need to purchase and weigh the shake syrup and the jelly separately at present. For this reason, it takes time to make shake and jelly,
Handling is also inconvenient.

It would be convenient if there was a shake and jelly that could easily make such a shake and jelly at home or at a store.

In addition, such a product requires sterilization after packaging, but performing this separately is wasteful in the process.

[Object of the Invention]

In view of the above, it is an object of the present invention to provide a novel dessert, and a set that can be easily made, is easy to handle, and has a simple sterilization process.

[Disclosure of Invention]

In order to achieve the above object, the present invention provides a liquid in which milk and a syrup for flavoring milk are shaken,
A set of ingredients for making a shake and jelly in which finely crushed amorphous jelly is dispersed, apart from milk, syrup and jelly are mixed together in a single container in the same container. The gist is a shake and jelly set that is stored in the absence.

The present invention will be described in detail below.

Milk is generally milk, although other milks may be used.

The syrup used in this invention is for seasoning milk. Sugar is generally used for sweetness,
Other natural sweeteners and / or artificial sweeteners are used in combination with sugar for the purpose of reducing calories. In addition, one or more kinds of fruit juice, pulp, acidulant, flavor, colorant, thickener, acid, etc. may be added, if necessary.
It may not be added at all.

Examples of the thickener include pectin, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharide, tara gum, and CMC, which are used alone or in combination of two or more, but are not limited thereto.

The jelly used in the present invention includes carrageenan, agar, gelatin, pectin, sodium alginate, gum, starch derivative, cellulose derivative, sodium polyacrylate, etc. as a gelling agent, each of which is used alone or in appropriate combination. In addition, one or more kinds of sweeteners such as sugar, fruit juice, pulp, acidulants, flavors, colorants, acids, etc. may be added as necessary, but none may be added.

The syrup, and, as the sweetener other than sugar used in the jelly, glucose, starch syrup, sugars such as isomerized liquid sugar, stevia, natural sweeteners such as glycyrrhizin,
There are synthetic sweeteners such as saccharin, which may be used alone or in combination of two or more, but are not limited thereto. When such a sweetener is used, it may be possible to use no sugar at all, but it is better to use it in combination with sugar from the viewpoint of taste. Sugars other than sugar and having sweetness may be used.

The sweetener, fruit juice, pulp, acidulant, flavor, colorant, acid and the like used in foods and drinks are not particularly limited.

Shake and jelly can be obtained by putting the syrup and the jelly in milk and stirring or shaking. From the viewpoint of taste, the shake and jelly preferably has a degree of sweetness of about 5 to 15, and more preferably about 8 to 13. The sweetness of the syrup is preferably adjusted so that the shake has a sweetness within the above range when mixed with milk. If the sweetness of the syrup is too low, the amount of the syrup must be increased and the milk is diluted so much that the taste may be diminished. The sweetness of the jelly is preferably about 15 to 30 from the viewpoint of taste.

The ratio of shake and jelly depends on your preference,
From the point of taste and texture of shake and jelly, the ratio of jelly 10 to 100 for 100 shakes (this ratio is
It may be any of weight / weight, volume / weight, weight / volume, volume / volume), but is not limited to this range.

As described above, the shake and jelly of the present invention is composed of milk, syrup for seasoning it, and jelly, so that a new dessert having sweetness, milk flavor, and jelly texture is obtained.

The shake and jelly set of the present invention is composed of the syrup and the jelly, but since both of them are stored in a single storage chamber in the same container without being mixed with each other, the packaged state The syrup and jelly do not get mixed and the quality does not deteriorate, and it is easy to put the syrup and jelly together in milk when eating or drinking.

It should be noted that syrup and jelly are produced by shaking and jelly if the degree of sweetness of the shake and jelly is within the above range and the proportion of shake and jelly is measured and packaged within the above range. It is preferable because there is no need to weigh when making jelly. When syrup and jelly are packaged so that the amount can be adjusted within a certain range when making a shake and jelly, it is easy to make a shake and jelly according to taste.

The container used for the shake and jelly set of the present invention is not particularly limited in shape and material. If the material is soft, such as soft plastic, there is an advantage that it is easy to put jelly into milk while crushing it. If the container is transparent or translucent, the contents can be seen through, so it is easy to choose the one you like, such as adjusting the shake. The shape may be, for example, a cylindrical body having both ends closed. If the part where the jelly is dispensed is small, the container will be easier to dispense while the jelly is crashed. When the syrup and jelly are put in the same container, it is preferable to use a container having a shape such that the contact area between the syrup and the jelly is small. This is because if syrup and jelly are different in the type of additive substances in the two or if the concentrations are different, these additives may migrate due to osmotic pressure, so to suppress this Is. Examples of such a container include a cylindrical body, and more preferably, a container having a constriction at a boundary when the syrup and jelly are contained (a cylindrical body having such a constriction, a gourd shape, etc.). However, there is no particular limitation.

Next, a method for making the shake and jelly set of the present invention will be described in detail.

When the syrup and jelly are stored in the same container in a single storage chamber without being mixed with each other, in order to make a shake and jelly set, the syrup and jelly liquid are sequentially filled into the container. In this case, it is preferable that, of the syrup and the jelly solution, the one having a larger specific gravity is filled in the lower layer and the one having a smaller specific gravity is filled in the upper layer. As a general method of doing this, a method of filling the one having the smaller specific gravity first, the one having the larger specific gravity later and sinking the one having the larger specific gravity downward due to the difference in specific gravity has been put into practical use. For example,
If the specific gravity of the syrup is higher than that of the jelly solution, put the jelly solution in the container first, then fill it with the syrup and submerge it with a specific gravity. It is a method of hardening, but is not limited to this method. If the specific gravity of the syrup is larger than that of the jelly solution, put the syrup in the container first and keep it at the gelling temperature of the jelly solution or lower, and then fill the jelly solution onto the syrup. The jelly liquid hardens to form a jelly and closes the boundary with the syrup, so the jelly liquid added after that does not mix with the syrup.

The specific gravity of the syrup and the specific gravity of the jelly solution are higher in the syrup because the syrup generally has a higher sugar content than the jelly solution. However, if a sweetener other than sugar is used or a sugar having a low degree of sweetness such as starch syrup is used, the specific gravity of the jelly liquid can be increased. By making a difference in sugar content between syrup and jelly,
When making a difference in specific gravity between both, it is preferable that both have a sugar content difference of 5% or more, and more preferably a sugar content difference of 10% or more. Other methods may be used to make a difference in specific gravity between the syrup and the jelly solution. In this way, the difference in specific gravity between the syrup and the jelly solution is that after sealing the container,
This is to prevent both from being mixed when they are simultaneously sterilized by heating. Normally, syrup has a higher sugar content, but is not limited to this. As an example of making a difference in sugar content, the sugar content of syrup is 30 to 35% and the sugar content of jelly is 20 to 25%, but the sugar content is not limited to these ranges. In addition,
When the sugar content is within these ranges, one example of the amount of syrup and jelly is 45 parts by weight of syrup and 45 parts by weight of jelly to 100 parts by volume of milk, but the amount is not limited to these values. .

After filling the container with a predetermined amount of syrup and jelly solution,
Seal the container. Next, heat sterilization is performed. The heat sterilization is carried out at a temperature of 80 to 90 ° C. for about 15 to 30 minutes in the case of fruit-based acidic jelly and acidic syrup, for example, but it is not limited thereto. When performing this heat sterilization, both liquids, including the boundary, become liquid, but if there is a difference in the specific gravity of both liquids due to differences in sugar content, the one with the higher specific gravity is on the lower side of the container and the one with the smaller specific gravity is the container. If they are placed above, they will not mix with each other. After heat sterilization, cooling is performed to solidify the jelly liquid. This cooling may be carried out immediately after heat sterilization, or may be carried out gradually such as leaving it at room temperature. Once the jelly liquid has set, the syrup and jelly will not mix even if the container is turned upside down.

As seen above, since the shake and jelly set of the present invention is composed of syrup and jelly for seasoning milk, both of these can be sterilized at the same time, and reach the distribution stage and consumers' hands. Both are easy to handle at the stage.

If the shake and jelly set of the present invention is used, the shake and jelly of the present invention can be easily prepared by simply opening the container and simply mixing the syrup and jelly with milk. There is also the fun of making shake and jelly, rather than simply opening and drinking. In addition, it is possible to create a shake that has a good flavor and appearance.

Next, an example will be shown, but the present invention is not limited to this example. In addition, "%" is "weight%."

(Example) Prescription of syrup.

Prescription of jelly liquid.

Put 45 g of syrup in a cylindrical container 2 having a necked portion 1 (arrow A) as shown in FIG.
After filling up to 45 g of jelly liquid at a temperature of 60 to 70 ° C. (arrow A) and filling the container, the container 2 was sealed so that the upper and lower sides remained almost the same (Fig. 2). reference). While still standing, this was heat-sterilized at 85 ° C. for 15 minutes. At this time, I did not fall down. Then, it was left still and cooled so as not to fall upside down, and the jelly liquid was solidified to obtain a shake and jelly set.

Cut off the finer part of the upper part of container 2 and add the contents of this shake and jelly set (45 g of syrup and 45 g of jelly) to 100 ml of milk and stir,
A drink (shake and jelly) with jelly particles scattered in the shake could be adjusted easily. This shake and jelly had good flavor and appearance.

Alternatively, the constricted portion 1 of the container 2 may be cut off to take out the contents, and the contents may be added to milk and mixed. In this case, you can make the jelly crash when mixing.

〔The invention's effect〕

As described above, the shake and jelly set of the present invention, apart from milk, stores syrup and jelly in the same container in a single storage chamber without being mixed with each other. The above shake and jelly can be easily made by simply mixing with the prepared milk. Moreover, syrup and jelly can be sterilized at the same time, and they are easy to handle both at the distribution stage and at the stage of reaching the hands of consumers.

[Brief description of drawings]

FIG. 1 is a side view showing an example of the container of the shake and jelly set of the second invention, and FIG. 2 is a side view showing the container after sealing. 2 ... container

Claims (3)

[Claims] 1. A set of materials for making a shake and jelly, in which finely crushed amorphous jelly is dispersed in a liquid in which milk and a syrup for seasoning milk are shaken. Separately, a shake and jelly set in which the syrup and jelly are stored in a single storage chamber in the same container without being mixed with each other. 2. The shake and jelly set according to claim 1, wherein the container for storing the syrup and the jelly is constricted at the boundary between the syrup storing portion and the jelly storing portion. 3. A container for storing syrup and jelly,
The shake and jelly set according to claim 1 or 2, wherein at least the jelly accommodating portion is soft.