JPS5840052A - Preparation of porous dessert food packed in container - Google Patents

Abstract

PURPOSE:To obtain a two-layer porous dessert food, by preparing the first mixture of sugar, the white, and a gelatinizing agent, the second mixture dissolving sugar and the gelatinizing agent, and the third mixture containing the first and the second mixtures and other components, packing the third mixture to a container. CONSTITUTION:The white is blended with sugar and a gelatinizing agent such as agar, carrageenan, etc. and frothed fully to give the first mixture. While sugar and the gelatinizing agent are dissolved in water, and yogurt is added to the solution, to give the second mixture. The first mixture is blended with the second mixture, spice, lactic acid, sodium metaphosphate with stirring to give the third mixture containing foams wholly, which is fed to a container and sterilized, to give a product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a mousse-like porous dessert food packaged in a container, and its purpose is to provide a container that is heat sterilized, has a good shelf life at room temperature, and has an air-containing structure. An object of the present invention is to provide a method for producing a packaged porous dessert food, which obtains a packed porous-like dessert food.

Generally, mousse-like porous dessert foods contain air bubbles throughout the structure, so when heat sterilized, the air bubbles escape or collect at the top, causing changes in the structure and making it impossible to heat sterilize. The original air-containing structure is not damaged, and it can be sterilized by heating.

The present invention involves the steps of mixing sugar, egg whites, and a gelling agent and whisking to prepare a first mixture containing air bubbles; and preparing a second mixture by mixing sugar, a gelling agent, and water and dissolving them by heating. a step of mixing the first mixture, the second mixture, and other raw material components to produce a sixth mixture;
This is a method for producing a container-packed porous dessert food, which comprises the steps of filling a mixture of the above into a heat-resistant container, sealing it, and sterilizing it under pressure and heat. When preparing the first mixture, the mixture is mainly composed of sugar, egg white, and a gelling agent, and is sufficiently stirred to form a foam at room temperature, preferably at a low temperature, so as to increase contact with air. Note: To prepare the second mixture, heat the mixture sufficiently to dissolve the sugar and gelling agent in the water. The sugar may be of any type, such as caster sugar or granulated sugar, but in order to improve the solubility of the gelling agent, it is desirable to use powder with fine particles. The amount of sugar and the amount of gelling agent used in the first mixture and the second mixture may be about the same amount. The amount of sugar used is determined as appropriate depending on preference.

The amount of gelling agent used is also determined in relation to the texture of the finished product, but if it is small, the structure will be soft but the bubble retention will be poor, and if it is used in a large amount, the bubble retention will be poor. Although it is good, the structure becomes hard, so the amount of gelling agent used in the first mixture and the second mixture is preferably about 0.6 to 6% by weight (hereinafter simply abbreviated as %). As the gelling agent, guar gum, carrageenan, xanthan gum, locust bean gum, gelatin, pectin, sodium alginate, agar, etc. are used. Gelling agents can be highly viscous or non-viscous depending on the type, so they are selected to provide a texture suitable for the finished dessert, and used singly or in combination. Since the coagulability of the gelling agent is enhanced by Na salt, Ni salt, and Ca salt, acid salts such as sodium citrate, potassium carbonate, and calcium lactate are added to the first mixture or the first mixture together with the gelling agent. It is added in an amount of about 1 to 3% to the mixture of 2 and 3.

When mixing the first mixture and the second mixture, other ingredients such as fragrances and pigments are added. Thus, the sixth mixture contains bubbles and becomes a highly viscous fluid. This fluid is filled into a heat-resistant container such as a heat-resistant synthetic resin cup made of polypropylene, a metal can, or a glass container, and the container is sealed. The pressure heat sterilization is performed at an external pressure of 1 to 2 kf/cd, for example.
, at 80 to 120°C for 115 to 60 minutes.

Therefore, the porous dessert food packed in containers obtained by the present invention has a high fluid viscosity when mixed, has a high air retention property, and also has a structure during heating because external pressure is applied during heat sterilization. Since the air does not escape and small air bubbles are retained, a good dessert food with almost uniform porous air content can be obtained even after heat sterilization. The stirrer-packed porous dessert food obtained by the present invention is packed in an airtight container and sterilized by pressure and heat, so there is no need to constantly store it in a refrigerator or other low temperature, and it will not spoil for a long time at room temperature. This is advantageous because it only needs to be cooled to room temperature before consumption.

Next, the present invention will be explained in detail.

Example 1 A predetermined amount of each raw material was prepared according to the raw material combination table shown in Table 1. Note that the gelling agents carrageenan, pectin, xanthan gum, and agar are mixed in advance.

Table 1: Mix 500 f of egg whites, sugar (1/2 amount in the recipe table), and gelling agent (1/2.ii in the recipe table) and whisk thoroughly with a whisk to obtain a first mixture. On the other hand, after adding the remaining amount of sugar and the remaining amount of gelling agent to 4000 F of water, they are heated and dissolved, and when the mixture has completely cooled down, 3000 F of yogurt is added and mixed to form a second mixture. Then, the first mixture and the second mixture are mixed, and the fragrance, lactic acid, and sodium metaphosphate are added to the spatula, and the mixture is stirred and mixed to obtain a sixth mixture containing air bubbles throughout. Next, the sixth mixture was placed in a heat-resistant synthetic resin container (capacity: 1100 cc).
), and after sealing the opening of the container, each container was placed in a pressure sterilization pot and heated at 80°C at a pressure of 1 kg/cd.
Heat sterilize for 60 minutes. Each container that has been pressure sterilized is considered a yogurt mousse product. After being cooled to 10 to 5°C, it is eaten.The mousse contains fine air bubbles throughout its structure and is delicious with a good yoghurt texture. This product was kept in an atmosphere at 67°C for 2 months and then cooled to 5"O and tasted, and it was found to be good with no abnormality in flavor or taste.

Example 2 Prepare each raw material according to the raw material combination table in Table 2.

Note that the gelling agent is mixed in advance.

Table 2 Egg whites 1100F, fresh cream 110ON, sugar 120O
N, and 45f of gelling agent (as a mixture) are mixed and stirred thoroughly to form a foamed first mixture. On the other hand, water 40
00F with 120ON sugar and gelling agent (as a mixture) 4
After adding 5 f/; heat to dissolve and prepare a second mixture. Next, the second mixture is poured into the first mixture and mixed, honey-pickled boiled azuki beans 1300F and fragrance are added and mixed with stirring to obtain a third mixture containing air bubbles. The sixth mixture is packed into a predetermined number of containers made of heat-resistant synthetic resin, and the containers are sealed. Each container is placed in a pressure sterilization pot and heat sterilized at 2 to 9/d pressure for 120° and 30 minutes.

Each container after pressure sterilization is said to be a product of Awa Yukima (Japanese-style mousse). This mousse is eaten at room temperature or chilled to 10-5°C. This mousse had fine air bubbles throughout the structure, and the boiled azuki beans were evenly dispersed within the structure without clumping together, giving it a strong boiled azuki flavor. This sterilized product was kept in a warmer at 67°C for 2 months, but there were no quality abnormalities.

Example 6 The raw materials for orange jelly shown in Table 6 and the raw materials for yogurt mousse shown in Table 4 were prepared. Note that the gelling agent is mixed in advance.

According to Table 6 and Table 4, add 2000V of sugar and 110N of gelling agent to 7000f of water, heat to dissolve, remove from heat, add orange juice, citric acid, sodium citrate, and potassium carbonate. , calcium lactate, flavor, and colorant in predetermined amounts to prepare an orange jelly solution.

On the other hand, according to Table 4, egg white 500y, sugar ID 0
Of and gelling agent (as a mixture) 60f are mixed and stirred thoroughly to form a foamed first mixture. Separately, add 117ON of sugar and 13ON of gelling agent (as a mixture) to 4100f of water, heat and dissolve, remove from heat, add yogurt and mix to form a second mixture. A second mixture is added to the first mixture, and predetermined amounts of fragrance, lactic acid, and sodium metaphosphate are added and mixed to prepare a fifth mixture for yogurt mousse.

Next, a transparent container made of heat-resistant synthetic resin (inner capacity 100 cc
) After putting 30 cc of orange jelly solution into the container, 70 ω of the sixth mixture was packed on top of the orange jelly solution. Then, apply heat to the opening of each container.
Then, put them in a pressure sterilization pot at an internal pressure of 1 kq/
d. Sterilize by heating at 80°C for 160 minutes. After pressure sterilization, each container yielded a beautiful two-layered product having a single layer of orange jelly and a white layer of Yog A/Tomose. Since this product was sterilized, it was stable for more than 6 months at room temperature. 10~ when edible
Cool to 5°C. Although the product of this example was heat sterilized, the yogurt mousse layer contained fine air bubbles throughout and had a structure unique to mousse, and the orange jelly layer had a jelly-like appearance, and both layers were delicious. In this example, although two layers with different structures are formed in one container and heat sterilized, it is possible to obtain a good two-layered product without mixing the two layers during heat sterilization. did it.

Patent applicant: Shikishima Baking Co., Ltd. Representative Patent Attorney Oka 1) Hidehiko

Claims (1)

[Claims] A step of mixing and whipping sugar, egg whites, and a gelling agent to prepare a first mixture containing air bubbles, and a step of mixing sugar, a gelling agent, and water and heating and dissolving them to prepare a second mixture. , a step of mixing the first mixture, the second mixture, and other raw ingredients such as fragrance to prepare a sixth mixture, and filling the third mixture into a heat-resistant container, sealing it, and pressurizing it. A method for producing a porous dessert food packaged in a container, characterized by comprising a step of heat sterilization.