JPS60256349A - Double-layered dessert packed in container and its preparation - Google Patents

Abstract

PURPOSE:To prevent the diffusion of the boundary between the gelatinous main body of the dessert and the sauce layer containing a solid material, effectively, by placing the solid material near the bottom of the vessel containing the sauce layer. CONSTITUTION:A raw material liquid A forming the gelatinous main body 6 of the dessert is poured into the vessel 5, and then, a sauce B having higher density than the raw material liquid A is poured into the vessel 5. Thereafter, a sauce D similar to the sauce B, containing a solid material C and having higher density than the sauce B is poured into the vessel 5, and cooled. Since the solid material C is placed near the bottom of the vessel, the protrusion of the solid material C from the solid-containing sauce layer 7 to the gelatinized main body 6 of the dessert can be prevented, and accordingly, the diffusion of the boundary E between the gelatinous main body layer 6 of the dessert and the solid-containing sauce layer 7 can be effectively prevented.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a novel packaged two-layer dessert and a method for producing the same.

(Conventional technology) Conventionally, the taste, texture, texture,
It is known that gel-like desserts contain solid substances such as fruit pulp in the main body layer in order to provide variety in flavor and the like.

In order to provide versatility, the present inventors have developed a novel container-packed dessert, which is completely different from such conventional container-packed gel desserts, in which the upper layer is a gel-like dessert body layer and the lower layer is a solid-containing sauce layer. Tried to get a double layer dessert. However, the resulting two-layer dessert encountered a problem in that the interface between the gel-like dessert body layer and the solid-containing resource layer was unclear.

As a result of intensive research and development aimed at solving the above-mentioned problems, the present inventors have found that the reason why the boundary surface becomes unclear is that solids protrude from the solids-containing sauce layer to the gel-like dessert body layer. It was determined that this was caused by As a result of further research and development, the present invention was completed based on the knowledge that the above-mentioned problems could be solved by containing solids near the bottom of the container in the solid-containing sauce layer.

The main gist of the present invention, which was completed based on the above knowledge, is that the upper layer is a gel-like dessert body layer, and the lower layer is a solid-containing sauce layer containing solids near the bottom of the container. Layered desserts and methods of making them.

Hereinafter, the present invention will be explained based on a single example.

FIG. 1 is a sectional view of a one-piece example of the present invention.

1 in the figure indicates a container. The shape of the container 1 is cup-shaped.
It may have any shape such as a bowl shape, and its material is not particularly limited as long as it is suitable for food containers. However, if the contents are to be visible, transparent or translucent materials are used.

In the container 1, a gel-like dessert body layer 2 and a solid substance-containing sauce layer 3 are laminated.

The gel dessert main body layer 2 will be described below.

It consists of a blocking agent and water, and optionally contains ingredients for dessert composition. The above-mentioned gelling agent includes gelatin,
These include pectin, carrageenan, agar, etc. In addition, the raw materials for the dessert composition include sweeteners such as sucrose, dairy products such as milk, skim milk, cream and cream cheese, flavoring agents, coloring agents, etc. In addition, chocolate, fruit juice, etc. can also be used.

Examples of desserts that can be used in the gel-like dessert main body layer 2 include rare cheesecake, jelly, pudding, and banokuroa.

Next, the solid material-containing source layer 3 (described by X).

The solid matter-containing resource layer 3 is formed of source and solid matter 4. As the sauce, any sauce used for desserts such as fruit sauce, caramel sauce, etc. can be used. Furthermore, the solid matter 4 includes fruit pulp, vegetables, and the like. Specifically, there are keelai, blueberries, orange canoe, carrots, corn, etc.

The solid material-containing source layer 3 may be in a gel state or may be in a sol state quickly, and is not particularly limited.

The above is the configuration of the present invention.

Next, a preferred method for manufacturing the container-packed two-layer dessert of the present invention will be explained based on FIG.

FIG. 2 is an implementation diagram of each process for explaining a preferred manufacturing method of the present invention.

First, as shown in FIG. 2(a), a raw material solution (A) for forming the gel dessert body layer is poured into the container 5.

Next, as shown in FIG. 2 (b), the above raw material solution (
A) Add a source (B) with a higher specific gravity. As the sauce (B), any sauce that can be used in desserts can be used as described above. In this case, a difference in specific gravity of about 0.04 to 0.13 is sufficient. As a method of creating a difference in specific gravity, for example, a method of adjusting sugar content can be adopted. Due to this difference in specific gravity, the source (
B) will settle below the raw material liquid (A).

In this case, it is better for the raw material liquid (A>) to have as low a viscosity as possible, and the viscosity of the sauce (B) is 10
It is preferable that it is about 0 to 3 oocp. Thereby, the sauce (B) can be allowed to settle below the raw material liquid (A>) without being mixed in the raw material liquid (A>).

Next, as shown in FIG. 2 (C), the same type of sauce as the above sauce and solids such as fruit pulp and vegetables (C) are placed in the container.
A solid-containing sauce (D) having a higher specific gravity than the sauce (B) is poured into the container 5. In this case, the specific gravity difference is (1) for the source (B) above.
, o o e, about 0.065 is sufficient.

As a result, the solid substance-containing sauce (1)> is located below the sauce (B) described above. As a result, most of the solid matter (C) accumulates at the bottom of the container 5. As a result, the raw material liquid (A
) and the source layer 7 formed by the source (B) and the solid-containing resource (D). become a state.

As a result, the problem that the boundary surface between the gel-like dessert body layer 6 and the solid substance-containing source layer 7 becomes unclear due to the protrusion of the solid substance (C) can be completely solved. It becomes like this.

Thereafter, the raw material liquid is cooled by a conventional method to obtain a two-layer dessert in a container with a clear interface between the gel-like dessert body layer and the solid substance-containing sauce layer.

(Effects of the Invention) 9 As detailed above, according to the present invention, by containing the solids near the bottom of the lower container, the solids protrude from the solids-containing resource layer to the gel-like dessert body layer. As a result, it is possible to effectively prevent the boundary between the gel-like dessert body layer and the solid-containing sauce layer from becoming unclear.

(Example 1) <Raw material liquid> Whole milk powder 10.0 parts by weight Granulated sugar 10.0 parts by weight Gelatin, 1.5 parts by weight Vegetable cream 20.0 parts by weight Water 60.0 parts by weight <Sauce> Fructose glucose Liquid sugar 130.0 parts by weight Water 170.0 parts by weight Low-strength bean cam 1.5 parts by weight Gelatin 1.
0 weight parts <Resources containing solids> Fructose glucose liquid sugar 150.0 parts by weight Water 90.0 parts by weight Locust bean gum 1.35 parts by weight Gelatin 1.
A raw material solution 75 consisting of 0 weight parts (5 mn () 60.0 parts by weight -
) was added. The specific gravity of this raw material liquid was 1.092. Further, the viscosity of the raw material liquid was 20 cp. Then, the above sauce 1525 was poured into the container. The specific gravity of this sauce is 1.153, and its viscosity is 2.
It was 00cp. Thereafter, solid-containing sauce 10F was poured into the container. The specific gravity of the solid-containing sauce is 1
．． 179, and its viscosity was 200 cp.

Then, it was cooled at 10° C. to obtain a container-packed two-layer dessert. The resulting two-layered buzzers 1 to 1 in containers had a variety of tastes, textures, textures, and uses of 1Jb. In addition, the boundary between the solid material-containing source layer and the gelatinous atom body layer is clearly visible at the top of the top.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a specific example of the present invention, and FIG.
FIG. 2 is an implementation diagram of each culm for explaining a preferred manufacturing method of the present invention. 1... Container 2... Gel-like dessert body layer 3... Solid substance-containing sauce layer 4... Solid substance 5... Container 6... Gel-like dessert body layer 7... Solid substance-containing sauce layer (A)...Raw material liquid (B)...Sauce (C)...Solid matter (D>...Sauce containing solids (F)...Boundary surface Patent applicant House Foods Industry Co., Ltd. ( b) 17th (-) Audience 2M

Claims (1)

[Scope of Claims] 1. A two-layer dessert in a container, in which the upper layer is a gel-like dessert body layer, and the lower layer is a solid-containing resource layer containing solids near the bottom of the container. 2. [1] Step of pouring into the container the raw material liquid for forming the gel dessert 1 to the main body layer, (2) Step of pouring into the container a sauce having a higher specific gravity than the raw material liquid, (3) the container. 1. With the same kind of sauce as above. A method for producing a two-layered dessert in a container, which comprises the steps of: (4) cooling the sauce; (4) cooling the sauce; and (4) cooling the sauce.