JPH0777550B2 - Molding method for gelled food with fluid food embedded inside - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a gelled food product such as gelatins, puddings, agar, pectin, etc., in which a fluid food product such as fresh cream, which is fluidly deformed by the action of gravity, is embedded . The present invention relates to a method for forming a liquefied food.

[0002]

2. Description of the Related Art Conventionally, gelled foods such as jelly and pudding made from gelatin have been added to fluid foods such as fresh cream. The gelled food is solidified by gelling and then the surface thereof. There is one that is decorated with a fluid food attached to it.

[0003]

In the above-mentioned prior art, fluid foods such as fresh cream are easily deformed when they are directly subjected to external force, or adhere to other objects. For this reason,
The conventional product in which the fluid food is attached to the surface of the gelled food is not easy to handle for delivery and the surroundings may be soiled. Further, since fresh cream is easily oxidized and deteriorated when exposed to air, there is a problem that the conventional cream adhered to the surface of a gelled food cannot be stored for a long time because it is exposed to the outside air.

On the other hand, when these fluid foods are embedded in an unsolidified gelled food, they easily flow during the gelation process,
Not only the shape cannot be maintained, but there is also a risk that the gelled food will flow out to the outside. Therefore, there is no conventional gelled food in which fresh cream or the like is embedded, and the texture of jelly or the like in which the fresh cream is wrapped cannot be obtained.

The present invention to solve the above problems, and an object thereof is to provide a method of molding gelation foods embedded the fluid food therein.

[0006]

In the present invention, there is provided a means for solving], in order to achieve the above object, which is constituted of the method of molding the gel Kashoku products as follows.

(First invention) The gelled food (1) in an unsolidified state is contained in the molding container (4).
And to gelate and solidify this gelled food (1)
In the method of molding gelled foods that are more molded,
Freeze and solidify the product (2) in advance, and freeze and solidify
The fluid food (2) which has
After embedded in, so that the solid of the gelled food product (1)
It is composed .

(Second Invention) In the first invention, the lower space (5) in the molding container (4) is used.
The unsolidified gelled food (1) is stored in the
Liquefied gas (7) is sprayed onto the upper surface (3) of the liquefied food (1a) to reduce
The upper surface (3) is cooled and solidified, and the upper surface (3) is roughened.
After placing the liquid food (2) that has been frozen and solidified by swallowing,
Unsolidified gelled food in the upper space (6) in the mold container (4)
It is configured to fill (1) .

(Third invention) In the above-mentioned first invention or second invention, the frozen solid is previously prepared.
The colored liquid food (2) is colored on the surface, and this coloring
In the gelled food (1) in an unsolidified state, the fluid food (2) that has been applied
It is configured to be embedded in.

[0010]

[Function] Since fluid foods are frozen and solidified
It does not shape and is embedded in an unsolidified gelled food.
However, its shape is retained until gelation of gelled food is completed
To be done. Then, gelation is completed and the gelled food solidifies.
Then, even if the fluid food is thawed, it will still be
Its shape is retained.

Further, when the upper surface and cooled and solidified by spraying the liquefied gas to the upper surface of the lower gelling food unsolidified state, liquid food gelation even by placing the liquid food into the upper surface No settling inside the food.

The surface of a liquid food that has been freeze-solidified in advance
Is colored, and the fluid food that has been colored is
If it is embedded in a gelled food in the solid state,
The shape and color of the is observed through the gelled food on the outside.

[0013]

The present invention is constituted and operates as described above.
Therefore, the following effects are produced. (B) Liquid foods to be embedded inside gelled foods
Gelation of gelled food is completed because it has been frozen and solidified
The shape is retained until the gelling is completed and gelation is completed.
Even if the food is thawed when it solidifies, the surrounding gelled food
Gels this fluid food because its shape is retained.
Reliable embedding while maintaining a clear shape inside the modified food
can do.

(B) Moreover, this fluid food is
Since it is covered with food, it may be
Is less likely to change, is easy to handle, and is simply frozen and solidified.
Since it only needs to be solidified and embedded inside the gelled food,
The texture of the fluid food is not easily altered during the filling process, and
Produces a unique and good texture in synergy with the gelled foods
be able to.

(C) Unsolidified state in the lower space of the molding container
The gelled food of
At least this upper surface is cooled and solidified by spraying a gasification gas.
A freezing and solidifying liquid food was placed on the upper surface of the
After that, in the upper space of the molding container, the gelled food in the unsolidified state
When filled with, placed on the upper surface of the lower gelled food
Since liquid foods do not settle, they have a higher specific gravity than gelled foods.
Even if it is a large liquid food, the liquid food in the gelled food
It can be molded with the product securely floating.

(D) Liquid food that has been frozen and solidified in advance
The surface of the food is colored, and the fluid food
When embedded in a solidified gelled food, the outside gel
The shape of the fluid food and its surface
You can observe the different colors and patterns, so you can improve the appearance and
Can give a good aesthetic.

[0017]

Embodiments of the present invention will be described below with reference to the drawings.

1 to 3 show an embodiment of the present invention, FIG. 1 is a partially cutaway perspective view of a jelly in which fresh cream is filled, FIG. 2 is a flow chart showing a method for producing this jelly, and FIG. [FIG. 3] is a vertical sectional view showing a manufacturing procedure.

As shown in FIG. 1, this jelly (1) is filled in a transparent cup-shaped molding container (4), and a fresh cream (2) is embedded in the center of the inside. This fresh cream
(2) is retained in the shape squeezed by the wringer,
It can be seen from the outside through the colored and transparent jelly (1). In addition, this fresh cream (2) is a jelly around the entire circumference.
Since it is covered with (1), there is no risk of deterioration due to contact with the outside air.

Next, a method for molding the above jelly will be described with reference to FIG.
3 and FIG. As shown in Figure 2, jelly
Prior to the molding of (1), the fluid food consisting of the fresh cream (2) is frozen and solidified (11). This freezing and solidification may be performed using a refrigerator or the like, but in this embodiment, it is performed by immersion in liquid nitrogen.

That is, fresh cream squeezed from the squeezer
(2) is dropped into a liquid nitrogen tank and frozen. At this time, the fresh cream (2) is frozen and solidified in the squeezed shape. The frozen and solidified fresh cream (2) is scooped up with a net, and if necessary, the surface is colored and / or a design is applied, and then stored in a freezer.

Since the fresh cream (2) is rapidly frozen by liquid nitrogen, the ice crystals formed inside become smaller, and as a result, the composition of the fresh cream (2) is less likely to be altered by the ice crystals, Moreover, there is an advantage that drip is less likely to occur during thawing. Further, since the nitrogen gas atmosphere is set during the freezing process, the fresh cream (2) does not come into contact with air, and therefore there is no fear of deterioration due to oxidation or the like.

In this example, the fresh cream (2) was directly immersed in liquid nitrogen, but it was filled in a suitable mold such as a metal mold, a synthetic resin mold, or a wood mold having a predetermined shape and floated on liquid nitrogen. Alternatively, the cream filled in these molds or the fresh cream (2) simply squeezed on a tray can be placed in a low temperature liquefied gas atmosphere and frozen.

When placed in a liquefied gas atmosphere, the ambient temperature can be freely set within the range of 0 ° C. to −196 ° C., for example, depending on the type of the fluid food to be frozen and solidified. The liquefied gas used for freezing may be any gas that can utilize cold heat, and in addition to nitrogen gas, argon gas, oxygen gas, carbon dioxide gas, petroleum gas, natural gas and the like can be used. In this case, when direct contact with the liquefied gas adversely affects the liquid food, it can be frozen and solidified by indirectly using cold heat through a harmless container or gas.

Next, molding of jelly (1) and fresh cream (2)
The filling will be described. First, the lower space of the molding container is filled with gelled food and the upper surface is solidified (12). That is, FIG.
As shown in (a), the lower space (5) in the transparent cup-shaped molding container (4) is filled with gelatin in an unsolidified state that is dissolved in water and heated, and naturally cooled for a predetermined time to gel. To
The lower jelly (1a) in a semi-solidified state is molded. Then, when this lower jelly (1a) is in a semi-solidified state, liquid nitrogen (7) is sprayed on its upper surface (3), and at least this lower jelly (1a) is sprayed.
The upper surface (3) of the is cooled and solidified, and in some cases this upper surface
Freeze and solidify (3).

Next, the freeze-solidified fluid food is placed (13) on the upper surface of the lower gelled food. That is, as shown in FIG. 3 (b), the fresh cream (2) previously frozen and solidified is placed on the upper surface (3) of the lower jelly (1a). In addition, if the frozen jelly (2) does not sink even when the frozen cream (2) is put on it by promoting gelation of the lower jelly (1a) to a semi-solidified state, the upper surface (3) by spraying liquid nitrogen described above It is not necessary to solidify by cooling.

Next, the gelled food is filled in the upper space of the molding container and completely gelled (14) to complete the molding of the gelled food. That is, as shown in FIG. 3 (c), the upper space (6) of the molding container (4) is filled with unsolidified gelatin, and the entire circumference of the fresh cream (2) on the lower jelly (1 a) is filled. Cover it. Then, the whole gelatin is cooled to gel and the molding of the jelly (1) having the fresh cream (2) embedded therein is completed. Then, this jelly (1) is stored in a refrigerator or the like.

The solidification by gelatinization of gelatin may be shortened by forcibly cooling it by utilizing cold heat of liquefied gas or the like, instead of simply leaving it to stand for natural cooling.

Although the fluid foods are all embedded in the gelled food in the above embodiment, a part of the fluid food may be embedded in the gelled food. Further, in the above-mentioned example, in order to improve the appearance, the fluid food was floated and molded in the middle part of the gelled food, for example, when the lower portion of the fluid food is embedded in a state of being in contact with the inner surface of the molding container, When it is not necessary to cover the entire circumference of the fluid food with the gelled food, it is not necessary to fill and solidify the gelled food in the lower space of the molding container prior to placing the fluid food.

Further, the gelled food of the present invention may be one which solidifies from a fluid state by a gelation phenomenon. In addition to gelatin, agar, pectin, starch and the like are used as raw materials, and not only jelly but pudding, mousse, It can be used for forming bavarois, agar, bavarian, bramange and the like.

Further, the liquid food to be embedded inside is not limited to the fresh cream described in the above embodiment, but other semi-paste-like products such as custard cream, liquid chocolate, fruit sauce, puree and jam. The thing of a thing and a semi-raw thing can be used suitably.

[Brief description of drawings]

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

FIG. 2 is a flowchart showing a procedure for producing a gelled food product.

FIG. 3 is a vertical sectional front view showing a procedure for producing a gelled food.

[Explanation of symbols]

1 ... Gelled food (jelly), 1a ... Lower gelled food (lower jelly), 2 ... Fluid food (fresh cream), 3 ... Upper surface of lower gelled food, 4 ... Molding container, 5 ... Inside molding container Lower space, 6 ... Upper space in the molding container, 7 ... Liquefied gas (liquid nitrogen).

Claims (3)

[Claims] 1. A container for molding a gelled food (1) in an unsolidified state
Store in (4) and gelate this gelled food (1)
In the method of forming gelled foods that are formed by forming
And then freeze and solidify the fluid food (2) in advance.
The fluid food (2) that has been solidified is a gelled food in the unsolidified state.
After embedding in the product (1), solidify this gelled food (1)
A gel with a liquid food embedded inside, which is characterized in that
Method for forming edible foods. 2. Unsolidified in the lower space (5) in the molding container (4).
The lower gelled food (1
At least this by spraying the liquefied gas (7) on the upper surface (3) of a)
The upper surface (3) is cooled and solidified, and the upper surface (3) is frozen beforehand.
After placing the solidified fluid food (2) on it, molding container
In the upper space (6) inside (4), the gelled food (1) in an unsolidified state
Filling, the liquid food according to claim 1 is embedded inside
Method for forming gelled food. 3. A liquid food (2) frozen and solidified in advance.
The surface of the food is colored, and this colored fluid food (2)
The method of embedding is in an unsolidified gelled food (1).
Alternatively, a gel having the fluid food according to claim 2 embedded therein.
Method for forming edible foods.