JPH0698701A - Dessert food - Google Patents

Abstract

PURPOSE:To obtain a dessert food having excellent texture, a feel through a throat and taste, comprising a filamentous gel containing locust bean gum, etc., and a syrup. CONSTITUTION:A dessert food comprises (A) a filamentous gel containing (i) preferably 0.17-0.70wt.% locust bean gum, (ii) preferably 0.14-0.40wt.% xanthan gum and (iii) preferably 0.17-0.40wt.% gelan gum, having 15-70g breaking strength and (B) a syrup.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dessert food, which has an excellent texture and throat sensation.
The present invention relates to a scrap-cut style dessert food containing fine linear gel and syrup.

[0002]

2. Description of the Related Art Agar-based jelly, tokoroten, and other foods are seasonal foods that are familiar to the Japanese people, and the modern odors such as the peculiar odor of tokoroten and the strong odor of vinegar used during tokoroten production. Although there were drawbacks that did not match the tastes of the above, recently, by improving these drawbacks, excellent dessert foods using agar have been developed (JP-A-54-129165, JP-A-55-3751, JP 553752
JP-A 64-2561, JP-A 2-39871 and JP-A
2-145160). However, as the tastes have become more diverse and sophisticated, there is still a demand for delicious dessert foods that fully satisfy the texture and throat feeling demanded by modern people.
On the other hand, "Kuzuri (registered trademark)" is made by adding sugar to starch such as kudzu flour and kneading it in boiling water, and cutting it into long and thin pieces like Kishimen.
Is a food that is generally familiar, and has been loved by people for a long time as a seasonal food due to its unique texture and unique flavor as sushi, but scraped pieces are thick as a dessert food. Since it has a firmness and the starchiness and flavor peculiar to starch remain, it does not fully satisfy the texture and throat feeling demanded by modern people, and there is room for further improvement. Therefore, the inventors of the present invention do not obtain a delicious dessert food that sufficiently satisfies the texture and throat sensation demanded by modern people by improving the texture and throat sensation of this scrap. Focusing on that point, I conducted research.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a dessert food containing a fine linear gel and a syrup, which has an excellent texture and throat feeling. In particular, it is an object of the present invention to provide a scraped-style dessert food which can be eaten as a unit with a fine linear gel and has an excellent texture and throat sensation.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted research to solve the above-mentioned problems, and as a result, by combining a fine linear gel containing locust bean gum, xanthan gum and gellan gum with syrup, excellent results have been obtained. It was found that a delicious scrap-cut style dessert food having a texture and a feeling of throat can be obtained. The present invention has been made based on such findings. Accordingly, the present invention provides a dessert food containing a thin linear gel and a syrup, wherein the thin linear gel contains locust bean gum, xanthan gum and gellan gum.

The fine linear gel of the present invention is obtained by dispersing locust bean gum, xanthan gum and gellan gum, which are gelling agents, in water, dissolving by heating, cooling and gelling, and then forming into a fine linear shape. is there. The gelling agent used in the present invention, that is, a combination of locust bean gum, xanthan gum and gellan gum, is disclosed in JP-A-64-60338 as a gelling agent used for producing a heat-resistant food gel. Therefore, in the present invention, these locust bean gum, xanthan gum and gellan gum are blended and used in a ratio suitable for a scraped-style dessert food. The gelling agent of the present invention, which is blended in the ratio obtained as a result of the research, forms a fine linear gel having an excellent texture and throat sensation. Further, various gelling agents and components can be combined with the gelling agent of the present invention in order to adjust the properties of the fine linear gel according to the syrup and other components used. For example, carrageenan, furcellan, gelatin, pectin, agar, starch, alginic acid and salts thereof, pullulan, curdlan, guar gum, tamarind seed polysaccharide, tara gum, gum arabic, tragacanth gum, karaya gum, arabinogalactan, and the like. Adjusts gel strength, prevents water separation and improves texture by using alkali metal salts such as sodium citrate, sodium tartrate and sodium malate, and alkaline earth metal salts such as calcium hydroxide, calcium carbonate and calcium lactate. You can also In the present invention as well, agar can be used as a gelling agent, but it is better not to use it in terms of flavor and texture.

In the present invention, it is preferable to use locust bean gum, xanthan gum and gellan gum in the following proportions. Locust bean gum 0.17 to 0.70% by weight, preferably 0.35 to 0.70% by weight, xanthan gum 0.
14 to 0.40% by weight, preferably 0.15 to 0.30% by weight, gellan gum 0.17 to 0.40% by weight, preferably 0.20 to 0.35% by weight
Is. The gelling agent containing these locust bean gum, xanthan gum and gellan gum is contained in the final product of the fine linear gel at a concentration of 0.5 to 1.4% by weight, particularly 0.7 to 1.
Use it so that it is 1% by weight, and the breaking force of the thin linear gel is
It is preferable that the amount is adjusted to 15 to 70 g, especially 35 to 65 g. If the breaking strength is less than 15 g, the fine linear gel is easy to break and it is difficult to eat, and if it exceeds 70 g, it is hard to recognize the presence and texture, while if it exceeds 70 g, it is hard and the texture and throat are not felt. It's bad and it's hard to eat. The breaking strength of the conventional scraped product is about 77 to 345 g, which is a very hard fine linear gel.

Further, when a gel is prepared using this gelling agent, sugars, fruit juices, colorants, flavors and the like are added if necessary. Sugars to be added include sugar, glucose, fructose, liquid sugar, maple syrup, honey, etc., depending on the syrup used and other ingredients, the preferred sugar content of the fine linear gel differs, but, for example, the syrup is an acidic type. In some cases, the fine-lined gel has a sugar content of 10-20 brix, especially
When it is 12 to 16 brix, it is preferable because it can be well tuned with acidity and a dessert food having an excellent refreshing feeling can be obtained. Further, when a Japanese-style type is prepared by adding matcha, bean paste or the like, it is preferable to adjust the sugar content of the fine linear gel to 8 to 40 brix in order to achieve harmony with the flavor of matcha, bean paste or the like. The fruit juice used in the present invention is not particularly limited, but there are grapes, oranges, pears, white peaches, apples, melons, pine and the like, and the addition amount thereof is 25% by weight or less of the fine linear gel when converted to straight fruit juice. Preferably. The colorant to be used is not particularly limited as long as it is permitted as a food additive. For example, in the case of melon, gardenia blue pigment, safflower yellow pigment, food yellow No. 4, food green No. 1, pine In the case, gardenia yellow pigment, safflower yellow pigment, food yellow No. 4, in the case of orange, annatto pigment, food yellow No. 5, and others, carotene, chlorophyll and the like can also be used.

The cut end of the thin linear gel of the present invention has a thickness of 2
~ 4 mm, especially 2-3 mm, width 3-7 mm, especially 3 ~
It is preferably 5 mm. If the thickness is less than 2 mm, the gel will break easily and the presence as a gel will be weakened, and the smooth texture and throat sensation will not be obtained, while if it exceeds 4 mm, the thin linear gel will be too thick. I can't swallow it without chewing and I can't get a smooth throat. Similarly, if the width is less than 3 mm, the gel tends to break and the presence as a gel is weakened, and the smooth texture and throat sensation of the gel cannot be obtained, while if it exceeds 7 mm, it swallows without chewing. I can't do that, and I can't get a smooth feeling of throat. The length of the fine linear gel is not particularly limited, but is preferably 60 to 200 mm. The thin linear gel of the present invention is generally manufactured as follows. First, after mixing a predetermined amount of gelling agent with saccharides, dispersed in water, after sufficiently absorbing water, gradually heated with stirring,
The temperature is set to 80 to 85 ° C, and a sol is formed while maintaining this temperature. After confirming that the sol is uniformly formed, fruit juice, coloring agents, flavors and the like are added as necessary while maintaining the temperature. Here, a calcium salt such as calcium lactate is added. After pouring the dissolved sol into a mold, it is cooled to gel and cut into a predetermined size with a tocorotene extruder, or gelled in a thin layer on a conveyor, and this becomes a predetermined cut with a cutting blade. Prepare a linear gel as follows.

The syrup of the present invention is not particularly limited,
The viscosity at 25 ° C. is 100 cp or less, preferably 30 to 70 cp. If the viscosity of the syrup exceeds 100 cp, the syrup becomes sticky, the taste is persistent, the fluidity is not smooth, and the throat feels poor. As the syrup of the present invention, for example, gum syrup, fruit syrup, grenadine syrup, maple syrup, golden syrup, etc., which can be used by diluting to an appropriate concentration, and if necessary, juice,
Matcha, bean paste, coffee and the like may be added appropriately. Further, as the syrup of the present invention, grapes, oranges, pears, white peaches, apples, melons, pine and other fruit juices, sugar, fructose, liquid sugar, sweeteners such as honey, citric acid, lactic acid,
It is also possible to use a mixture prepared by mixing an organic acid such as malic acid or tartaric acid, and optionally adding a coloring agent, a flavoring agent or the like. In addition, as the syrup of the present invention, a syrup prepared by adding sweeteners such as sugar, fructose, liquid sugar, and honey to water and, if necessary, coloring agents and flavors can also be used. Incidentally, fruit juice, matcha, ingredients such as bean paste added to the syrup, or, depending on the pH of the syrup, the sugar content of the preferred syrup is different, for example, when the syrup is an acidic type, the sugar content of the syrup is 10 to 20 Brix, especially
When it is 12 to 16 brix, it is preferable because it can be well tuned with acidity and a dessert food having an excellent refreshing feeling can be obtained. When a Japanese-style type is prepared by adding matcha, bean paste, or the like, it is preferable that the syrup has a sugar content of 8 to 40 brix in order to harmonize with the flavor of matcha, bean paste, or the like.

In the present invention, the weight ratio of the fine linear gel and the syrup is 1: 0.4 to 1: 2.3, and particularly 1: 0.7 to 1 :.
It is preferably used in a ratio of 1.9. Limiting the amount of syrup is that if it is less than 0.4 with respect to 1 fine linear gel, it will feel like eating only the fine linear gel, while if it exceeds 2.3, the taste of the fine syrup will be too strong and the fine linear gel will have a taste. This is because, in any case, by eating the syrup and the fine linear gel together, the effect of the present invention of enjoying the smooth texture and throat sensation of the gel cannot be exerted. In the present invention, pulp, such as grapes, cherries, oranges, pears, white peaches, apples, melons, and pine, can be added in addition to the fine linear gel and syrup. The pulp may be pulp-like or saw-like. The amount of pulp is preferably 5 to 20% by weight, particularly 10 to 15% by weight, based on the whole food. When adding pulp, it is common to use a syrup containing the same juice as the type of pulp. Further, in the present invention, when preparing a Japanese-style type by adding matcha, bean paste, etc., white balls can be added if necessary, but it is preferable that each white ball has a size of about 2 to 8 g, 5 to the whole food
It is preferred to add 25% by weight, especially 8 to 15% by weight. Further, in the present invention, pulp or whipped cream may be displayed as a decoration on the solid-liquid mixture.

The present invention is to eat fine linear gel or fine linear gel with pulp, bean paste, white balls, etc. together with syrup. The fine linear gel and the syrup are mixed and filled in a cup-shaped container or the like. Although it may be sold, the thin-line gel or the like may be filled in a cup-shaped container or the like and the syrup may be attached to the cup-shaped container. An example of attaching a syrup to a cup-shaped container will be described with reference to FIG. 2. Reference numeral 1 is a resin, paper or metal cup, 2 is a cup-shaped container body, 3 is a lid, and a body 2 It is in close contact with syrup 4 inside
Is stored. Further, FIG. 1 shows an example in which a thin gel, pulp and syrup are mixed and filled in a cup or the like. When a resin cup is used in the present invention, examples of the material thereof include polypropylene, polyvinylidene chloride, PET (polyethylene terephthalate), polystyrene, etc., and if necessary, for forks, chopsticks, spoons, etc. It is advisable to provide the equipment of. Also, in order to obtain long-term shelf life, filling the dessert food into the container has a porosity of 0-25.
%, Further, it is preferable to heat-sterilize after filling the dessert food, the condition is 70 ~ 95 ℃, 20 ~ 60 minutes, if the syrup is acidic, the syrup is neutral. In this case, it is recommended that the temperature be 121 ° C for 30 minutes.

[0012]

EFFECTS OF THE INVENTION According to the present invention, fine-lined gel and syrup can be eaten as a unit, and the fine-lined gel and syrup having an excellent texture and throat sensation are matched and have a good-tasting scraped-style dessert. I was able to get food. Next, the present invention will be described with reference to examples.

[0013]

【Example】

[Example 1] Locust bean gum 2.2 g, xanthan gum 2.2 g, gellan gum 2.9 g, sodium citrate
712.7 g of water was added to and mixed with 1.0 g and 120 g of granulated sugar, and the mixture was heated to 85 ° C. with stirring to be dissolved. Next, 100 g of a 2% aqueous solution of calcium lactate was added and uniformly mixed with stirring, then poured into a rectangular container and then cooled to gel. Next, the gelled material is ejected with a knuckle, and the thickness of the cut end is 3 mm.
A fine linear gel having a width of 5 mm and a length of 150 mm was obtained. The breaking force of the obtained fine linear gel was 60 g, and the sugar content was 12 brix. Granulated sugar 125 g, citric acid 3.3 g, sodium citrate 0.65 g, calcium lactate 2% aqueous solution 100 g, cherry syrup 150 g,
1.5 g of cherry flavoring and 1.5 g of coloring, water 618.0
5 g was added and uniformly mixed with stirring to obtain a syrup. The sugar content of the obtained syrup was 15 Brix. The thin linear gel and the syrup obtained above were each mixed with 9
0 g each and 20 g of separately prepared cherry were filled and sealed in a cup-shaped container, and sterilized with hot water at 85 ° C. for 30 minutes. When the dessert food of this example was eaten, the gel had a slightly firm texture and had a smooth sensation of throat. The viscosity of the thin linear gel is B manufactured by Tokyo Kikai Co., Ltd.
Type viscometer / rotor No. It was measured using 1 (30 rp). Further, the breaking force of the fine linear gel was determined as the maximum value of the resistance until it was pressed and cut from the top using a rheometer manufactured by Fudo Kogyo Co., Ltd. and a tooth-shaped push rod A type plunger.

Example 2 Locust Bean Gum 5.8
g, xanthan gum 2.9 g and gellan gum 2.2 g were added, and a thin linear gel was prepared in the same manner as in Example 1, and a dessert food was prepared using the same syrup as in Example 1.
When the dessert food of this example was eaten, the gel had a slightly elastic texture and had a smooth sensation of throat.

[Brief description of drawings]

FIG. 1 shows an example in which a fine gel, pulp and syrup are mixed and filled in a cup-shaped container.

FIG. 2 illustrates an example in which a syrup is attached to a cup-shaped container.

[Explanation of symbols]

 1. ． Cup-shaped container 2. ． Cup-shaped container body 3. ． 3. A lid that is in close contact with the main body 2. ． syrup

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Junko Kikuno 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (72) Inventor Chiharu Tachibana 1-5, Mikitei-cho, East Osaka No. 7 House Food Industry Co., Ltd.

Claims (4)

[Claims] 1. A dessert food containing a fine linear gel and a syrup, wherein the fine linear gel contains locust bean gum, xanthan gum and gellan gum. 2. A fine gel is locust bean gum 0.17.
2. The dessert food according to claim 1, which comprises -0.70% by weight, xanthan gum 0.14-0.40% by weight and gellan gum 0.17-0.40% by weight. 3. The dessert food according to claim 1, wherein the fine linear gel does not contain agar. 4. The dessert food according to claim 1, wherein the breaking force of the fine linear gel is 15 to 70 g.