JPS6033464B2 - layered food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a layered food product consisting of a combination of peanut butter and fruit jam, fruit jelly or marmalade.

Spreads such as peanut butter and fruit jam each have a unique taste and aroma, and are widely eaten as extremely delicious foods.

On the other hand, in modern times with the diversification of dietary habits, for example, products that simply mix two or more of these spreads,
There is also an increasing demand for so-called "foods with a mixed taste," such as those disclosed in Japanese Patent Publication No. 45-1932, in which a certain amount of jam is pressed into butter in a marble shape. As part of the development of such foods, the present inventor filled a container with peanut butter and fruit jam alternately to form a layer of a certain thickness. When eaten, peanut butter and fruit jam are mixed together to create a unique taste. At the same time, the present inventor also recognized that, perhaps because the flavor of peanut butter is stronger than that of fruit jam, the refreshing fruit aroma inherent in fruit jam is hardly perceptible in this product. This result was similar when fruit jelly or marmalade was used instead of fruit jam. Therefore, the present invention provides a layered food with peanut butter and fruit jam, fruit jelly, or marmalade, and when the two types of spread are eaten at the same time, the fruit aroma derived from the fruit jam, fruit jelly, or marmalade is sufficiently expressed. The aim is to provide layered foods with a layered texture.

As a result of repeated research to achieve the above object, the present inventor discovered that the layered food that can be obtained by using fruit jam, etc., which is a combination partner of peanut butter, containing alcohol in any of the manufacturing processes. It was found that it was full of fruit aromas derived from these fruit jams, etc., and was released.

The present invention was completed based on these findings, and provides a layered food product in which a container is filled with peanut butter and fruit jam, fruit jelly, or marmalade containing alcohol in layers. .

The present invention will be explained in detail below.

The layered food of the present invention refers to a food product in which two types of constituent materials, specifically peanut butter and fruit jam, fruit jelly, or marmalade, are stacked in alternating layers. There is no special limitation, such as alternately arranged in layers in the vertical direction of a certain container, or arranged in vertical layers alternately in the horizontal direction. The two types of constituent materials are arranged in alternating stripes or in alternating radial shapes in the circumferential direction.

Peanut butter, which is a component of the layered food of the present invention, is no different from what is generally known as a type of spread.

In general, the raw material is ground peanuts, which are ground and then shortened, seasonings, and emulsifiers are added to them.
It was produced by sufficiently stirring the paste while heating it to a temperature of 0.degree. C. to form a creamy paste, and then rapidly cooling it to below 10q0. Fruit jam, fruit jelly or marmalade which constitutes another constituent material of the layered food of the present invention is
They do not differ from those commonly known as spreads, except that they ultimately contain preferably 2 to 8% alcohol.

Fruit jam is made by pulping fruits and boiling them with sugar, such as strawberry jam, apple jam,
Examples include apricot yam, fruit berry yam, and grape yam. Fruit jelly is made by adding sugar to fruit juice, boiling it, and then cooling it to form a pig-like fruit. Examples of fruit jelly include tangerine jelly, grape jelly, and apple jelly. Marmalade is made by suspending pieces of fruit or pericarp in jelly, and examples include marmalade made from citrus fruits. As shown in the test examples (described below), fruit jam, fruit jelly or marmalade containing alcohol within the above range loses its inherent refreshing fruit aroma when combined with peanut butter to form a layered food. It is fully expressed without being canceled out by the peanut butter flavor.

If the alcohol content is less than 2%, this effect will be poor, and if it exceeds 8%, an alcohol odor will be produced, so in the present invention, it should be within the above range of 2 to 8%. is preferred. In addition, in the present invention,
all mean weight %, all alcohol content is 10
It is also shown in terms of 0% alcohol. Here, "alcohol" means ethyl alcohol,
The raw material is not limited to 100% pure alcohol, but common alcoholic beverages containing ethyl alcohol, such as brandy, rum, Japanese sake, shochu, etc., can also be preferred alcohol raw materials in the present invention. The method of mixing alcohol into fruit jam, fruit jelly, or marmalade is not particularly limited, and any method may be used as long as it can be incorporated uniformly into the final product. For example, The time of mixing may be at any step in the manufacturing process, and the mixing may be carried out for about 10 minutes at about 100 revolutions/minute using a normal Kenazusa machine.

However, in order to avoid evaporation of the alcohol during the heating process, it is particularly preferable to mix the alcohol in the final stage of production. The alcohol-containing fruit jam, fruit jelly, or marmalade of the present invention thus obtained preferably has a sugar content in the range of 55 to 70 degrees.

If the temperature is lower than 55 degrees, the peanut butter layer will easily absorb water if it is combined with peanut butter to form a layered food, and the peanut butter's unique aroma will be easily lost. This is because undesirable phenomena such as sugar tends to precipitate near the contact surface with peanut butter occur due to moisture evaporation or temperature changes. The layered food of the present invention is not particularly limited as long as it is a device that can layer the above-mentioned two types of constituent materials simultaneously or separately and fill them into a container alternately, such as a multilayer filling nozzle, etc. It can be preferably manufactured by.

At this time, the ratio of the two constituent ingredients to be filled is peanut butter, fruit jam, fruit jelly,
Alternatively, the weight ratio with marmalade is preferably 0.2 to 2:1. If the ratio of peanut butter exceeds 2, this taste will be too strong, while if it is less than 0.2, it will be difficult to obtain a unique taste due to the mixing of the two constituent ingredients when eating. In this way, even if the two constituent materials are in the above ratio, it is considered a layered food, so the thickness of each layer is determined by the amount of each constituent material. The thickness of the layer is preferably about 0.5 to 2 skins thick. In addition, when the container is filled using a multilayer filling nozzle so as to form alternating radial vertical layers in all directions around the circumference of the container, the thickness of the intermediate portion of each layer may be within the above range. The layered food of the present invention is thus filled with peanut butter and fruit jam, fruit jelly, or marmalade containing alcohol in a predetermined container in an appropriate ratio in alternating layers, and is suitable for practical use. When you spread this product on bread, for example, and eat it, you will notice that it is a mixture of peanut butter and fruit jam, giving it a unique taste.At the same time, you will notice that it not only has the flavor of peanut butter, but also the refreshing fruit aroma that fruit jam inherently has. The purpose is to provide a novel, unprecedented food product that fully expresses the expression of the disease.

In addition, since the layered food of the present invention contains fruit jam, fruit jelly, or marmalade, or alcohol, if the layered food does not contain alcohol and these jams have a low consistency, the layer of jam and peanut butter may be mixed together. The growth of mold, which tends to occur at the boundaries between layers, is also suppressed.

Next, the following test example will show how the final layered food obtained by blending alcohol with fruit jam etc. exhibits fruit-derived flavor.

Test Example In this test example, layered foods were prepared using strawberry jam as the target component of peanut butter, and the ethyl alcohol content was 0, 1, 2, 4, 6, 8, and 10%. Each of the obtained foods was actually spread on bread and a sensory test was conducted with 10 panelists.

In addition, in this test, the sugar content of strawberry jam was 40~
The ratio of ethyl alcohol to peanut butter was varied in 5 steps within the range of 70 degrees and the ratio with peanut butter was within the range of 0.3 to 3:1, and layered foods were prepared and tested for each of the above ethyl alcohol contents. Served. Preparation of strawberry jam: Strawberry jam is made by a conventional method, and the amount of sugar is adjusted so that the final consistency is 40, 50, 55, 60 and 70 degrees, and each final In the process, ethyl alcohol was added in proportions of 0, 1, 2, 4, 6, 8 and 10% and stirred at 100 revolutions/min for 10 minutes, so that each sugar content contained the above proportions of ethyl alcohol. Strawberry jam was prepared.

Preparation of peanut butter: Grind peanuts according to the conventional method, add shortening, seasoning, and emulsifier to 60 to 7,000 yen.
The desired peanut butter was prepared by heating to a temperature of 100 ml to fully cool the mixture, and then rapidly cooling it to 10 qo or less.

Preparation of layered food: 0.2, 0.5, 1.0, 2.
0 and 3. Each 200 cc glass container was filled using a multilayer filling nozzle in alternating radial vertical layers at a proportion of parts by weight of .

At this time, the layer thickness of the intermediate portion of each layer was in the range of 0.5 to 2 layers depending on the ratio of the constituent materials. Sensory test: Each of the layered foods thus obtained was subjected to a sensory test regarding flavor by 10 panelists.

The test was conducted by tasting the product spread on a 5-sided piece of bread with a thickness of 3 skins. Test Results: The results are shown in the table below as an average of 10 panelists.

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Example 1 Strawberry jam with a sugar content of 60 degrees was made according to a conventional method, and 3% ethyl alcohol was added in the final step.
The desired alcohol-containing strawberry jam 100k9 was prepared by adding it at a ratio of 100k9 and concentrating it at 100 rpm for 10 minutes.

On the other hand, according to the above test example, peanut butter 100k9
was prepared.

The obtained strawberry jam and peanut butter were filled into a 200 cc glass container using a multilayer filling nozzle so as to form vertical layers in the radial direction, thereby producing 98 pieces of a layered food product of strawberry jam and peanut butter.

At this time, the thickness of the intermediate portion of each layer was one arc. Example 2 Grape jelly with a sugar content of 55 degrees was made by adding sugar to fruit juice according to a conventional method, boiling and cooling, and at this time, in the final step, ethyl alcohol was added at a rate of 5% and the juice was heated at 100 rpm. The mixture was stirred for 10 minutes to prepare the desired alcohol-containing grape jelly 100k9.

The obtained grape jelly and peanut butter 100k9 prepared according to the above test example were mixed in the same manner as in Example 1.
980 pieces of grape jelly-peanut butter layered food were produced by filling a glass container with a capacity of 0.00 cc. Example 3 Natsumikan marmalade with a sugar content of 60% was made by infusing the peel of a Natsumikan into a transparent jelly made according to a conventional method using Natsumikan as a raw material. At this time, ethyl alcohol was added at a rate of 5% in the final step. The desired alcohol-containing marmalade 100k9 was prepared by heating at 100 rpm for 10 minutes.

The obtained marmalade and peanut butter 120k9 prepared according to the above test example were mixed in the same manner as in Example 1.
A glass container with a capacity of 0.00 cc was filled to produce 1100 pieces of marmalade peanut butter layered food.

At this time, the marmalade layer had a thickness of 1.1 mm at the middle part, but the peanut butter layer had a thickness of 1.1 mm. When the layered foods of the present invention obtained in Examples 1 to 3 above were spread on bread, the peanut butter and fruit-derived flavors were perceived as being in harmony.

Claims (1)

[Scope of Claims] 1. A layered food product in which peanut butter and alcohol-containing fruit jam, fruit jelly, or marmalade are filled in a container in layers. 2. Claim 1, wherein the alcohol content in the fruit jam, fruit jelly or marmalade is 2 to 8%.
Layered foods as described in section. 3. The layered food according to claim 1, wherein the fruit jam, fruit jelly or marmalade has a sugar content of 55 to 70 degrees. 4. The layered food according to claim 1, wherein the ratio of peanut butter to fruit jam, fruit jelly or marmalade is 0.2 to 2:1.