JP3466892B2 - Materials for preparing a pneumatic gel food and a method for producing the pneumatic gel food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention is a mousse-like product in which even when the home-made yogurt cake or the like is made by hand, it is simply mixed with yogurt or other ingredients without heating, and the bubbles are evenly held. The present invention relates to a material capable of making an aerated gel-like food, and a new method for producing an aerated gel-like food using this material.

[0002]

2. Description of the Related Art As a yogurt-based gel food, a yogurt jelly containing vegetables, yogurt and a gelling agent is known from Japanese Patent Laid-Open No. 3-112454, and this jelly has air bubbles. Not a mousse. A hand-made yogurt cake is known as a mousse-like aerated gel food based on yogurt.To make this, yogurt is melted in hot water, cooled with gelatin, and whipped egg white separately. , Add sugar, etc., stir, pour into a mold and cool in the refrigerator to solidify. In this method, the point of dissolving gelatin in hot water (4
Since gelatin does not dissolve in the dough unless heated at 0 to 50 ° C.) and egg white is foamed, there is a problem that the operation is complicated and it takes time to make a gel food. As mentioned above, conventionally, gelled foods based on yogurt are known, but in particular, food materials for easily making mousse-shaped gelled foods with bubbles are not known, and therefore, Also, there is no known method for producing an air-containing gel food using such a material.

[0003]

In view of the above-mentioned situation, the present invention provides a mousse-like gel-like food product which has air bubbles uniformly and easily without heating by simply mixing it with yogurt or other ingredients. The object is to provide a material that can be made and a new method for producing an air-containing gel-like food product using this material.

[0004]

Means for Solving the Problems As a result of the research conducted by the present inventors, a material mainly composed of a gelling agent which is soluble in cold water, such as gelatin in cold water, and has a foaming property when dissolved in cold water When mixed with yogurt, the gelling agent is uniformly dissolved in the dough in a short time with a simple mixing operation, and a state in which bubbles are evenly held in the dough is achieved, and when the dough is refrigerated and gelled, It was found that a mousse-like gel-like food product having uniform air bubbles can be obtained. When the same material as above was mixed with milk, lumps were formed in the dough and the above state was not achieved at all. Therefore, the combination of the gelling agent and the yogurt having the above-mentioned properties is essential for producing a mousse-like gel-like food product having uniform air bubbles, and this is the essence of the present invention. The present invention was made based on the above findings,
The gelatin solution made after purification is in sol form without gelation.
Mainly made of cold water soluble gelatin obtained by drying as it is,
The gist is a material for preparing an air-containing gel-like food by mixing with a viscous pasty yogurt, refrigerating and gelling. Furthermore, gelatinize the gelatin solution made after purification
Without a sol and dried in a cold water-soluble gelatin- based material is mixed with a viscous paste-like yogurt to cause air bubbles in the dough and refrigerate the dough. Another aspect is a method for producing an air-containing gel-like food, which is characterized in that it is gelled.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The material for preparing the gelled food of the present invention mainly comprises a gelling agent which is soluble in cold water and has a foaming property when dissolved in cold water. The above gelling agents are 25 ° C.
Any type can be used, as long as it has the ability to dissolve completely in cold water (preferably soluble in cold water) when it is added to water at 15 ° C. or lower and lightly mixed with a whisk for 30 seconds to 1 minute. However, cold water-soluble gelatin is particularly preferable. Cold-water-soluble gelatin is, for example, one obtained by refining by a conventional method, and in particular, a gelatin solution prepared after refining is dried by spray granulation or the like in a sol state without gelation. . As cold water soluble gelatin,
Particularly, those having a jelly strength (bloom) of 200 or more can be preferably used.

[0006] The gelling agent is from 0.5 to yogurt.
3.0% by weight (hereinafter abbreviated as%), preferably 1.5
It is preferable to include in the material so that the content is up to 2.5%. 0.5
If it is less than%, it is difficult for the yogurt to coagulate into a gel having an appropriate hardness, and it tends to not have enough air bubbles.
On the other hand, if it exceeds 3.0%, the physical properties of the gel-like food are hard and the mouth tends to become dull, which is not desirable in any case. By using the amount within the above range of conditions, it is possible to obtain a gelled food product having an appropriate hardness and having air bubbles uniformly. If the amount used is small even within the above range of conditions, a gel-like food product having a flexible structure can be obtained, and the present invention also includes this.

The material of the present invention may be composed of only the above gelling agent, but may further contain the following materials.
That is, sugars such as granulated sugar, texture modifiers, acidulants, flavors, milk components, fruit juices, fruits, alcohols, oils and fats, other various taste components, and coloring materials. In particular, gums such as xanthan gum and guar gum are preferably contained in the material so as to be contained in an amount of 0.01 to 0.2% based on yogurt as a texture improving agent. With this, the texture of the gel-like food,
You can improve it by increasing elasticity and avoiding becoming brittle. Other materials can be optionally used as long as they do not significantly affect the action of the gelling agent. The material may be in a dry state or a liquid state, and the fruit or the like may be in a solid state.

[0008] The material of the present invention can be provided in a single packaging form containing the above gelling agent and other suitable materials. It can also be provided in a separate packaging form by dividing it into the material. As the latter, if solid materials such as fruits, materials with excellent color tone, or highly viscous materials are included, they are mixed with yogurt to make marbled gel-like foods, or topping of gelled foods after solidification. It can be used as, for example, to improve the taste and taste of food. Further, the latter is preferably finished into a pectin-like paste. The material of the present invention may be constituted by using the above materials, and can be provided in various forms such as powder and liquid, and various packaging forms such as pouch and bottle. Of course, the raw material may be a commercially available yogurt attached seasoning or the like.

In the present invention, the above-mentioned material can be mixed with yogurt to cause air bubbles in the dough, and the dough is refrigerated and gelled to produce an aerated gel food. The target viscous pasty yogurt is
It is desirable to have the following properties, and by combining this with the above-mentioned materials, it becomes possible to make a mousse-like gel-like food product that uniformly has air bubbles. That is, yogurt is the "fermented milk" referred to in the "Ministerial Ordinance on the component specifications of milk and dairy products" of the Ministry of Health and Welfare, "milk or milk containing non-fat milk solid content equal to or more than this is lactic acid bacteria. Or, it is fermented with yeast to be in the form of a paste or a liquid, or a product obtained by freezing them , and excluding the liquid . According to the standards of the Ministerial Ordinance, it is preferable that the solid content of non-fat milk is 8.0% or more, and the number of lactic acid bacteria or yeast (per 1 ml) is 10 million or more. Most preferred is plain yogurt having the above-mentioned properties, that is, just milk or skim milk fermented with lactic acid bacteria.

The above materials were mixed with yogurt, that is, lightly mixed with a whisk for 30 seconds to 1 minute (that is, without whipped), and the dough was refrigerated to gel, and uniformly bubbled. It is possible to make mousse-like gel foods, but the mechanism is not clear. Perhaps, if you mix the yogurt dough lightly,
Gelling agent dissolves easily, bubbles are formed in yogurt with relatively high solid content and viscosity, and it is stably held,
It is considered that the gelation is carried out in a short time to form a gel having air bubbles uniformly. As described above, when the subject is milk, even if the gelling agent specified in the present invention is used, or if the subject is yogurt, if no particular gelling agent is used, in any case, It has no effect. The dough prepared by mixing the above ingredients with yogurt can be hung in a fluid state, hung on another material, or wrapped around the material, and then refrigerated to form a gel. We can provide new ways to eat vegetables, fruits, meats, seafood, etc., and can also be used as dressing, terrine, etc. In the present invention, the yogurt dough can be applied to the material in a fluidized state even if it is not heated, so that it can be an excellent food material in that it does not affect the freshness of the material. It is preferable to mix the dough at 10 ° C or lower,
Thereby, the gelled food in the refrigerated state can be cooked in a shorter time.

[0011]

EXAMPLES Next, examples of the present invention will be shown. Example 1 A material having the following composition A was prepared. Composition A Cold water soluble gelatin 18% Xanthan gum 0.8% White sucrose 81% Perfume 0.2% or more were powder-mixed and 40 g each was packed in a pouch. Example 2 The compositions of A of Example 1 and the following B were separately packaged to prepare two types of materials. B composition Strawberry pulp 25% HM pectin 0.5% Xanthan gum 0.2% Granulated sugar 30% Perfume 0.1% Pigment 0.1% Water 44.1% HM pectin, xanthan gum and granulated sugar were powder-mixed and mixed. After adding water to the mixture and heating to reach 85 ° C, add strawberry pulp, flavors and pigments and mix to 40g.
Each was packaged in a pouch and sterilized with hot water at 80 ° C for 25 minutes.

Example 3 Plain yogurt ("Bulgarian yogurt LB8
Example 1
Add the material (composition of A) obtained in 1 above, gently stir at a product temperature of about 10 ° C for about 30 seconds with a whisk, and dispense the dough into a mold and cool in a refrigerator for about 30 minutes Got
In the above case, the material was easily dispersed and dissolved in yogurt to obtain a uniform dough, and the gelled food was obtained by a simple operation of putting the material in a mold and cooling it in a refrigerator. The obtained gel-like food was a mousse-like product with uniform air bubbles, had a uniform structure, and had a pleasant mouthfeel and flavor.

Example 4 Using the materials (composition of A and composition of B) obtained in Example 2,
A gel food was obtained in the same manner as in Example 3 except that the material B was added after stirring with a whisk. Also in this case, as in the case of Example 3, the cooking operation is simple, a mousse-like gel-like food product having uniform air bubbles is obtained, and the gel-like food product is
It was a beautiful red strawberry juice dispersed in a pure white mousse, and had a pleasant taste and flavor. The material of B could also be used as a topping for the gel food obtained in Example 3.

[0014]

As described above, according to the present invention, a material mainly containing a specific gelling agent can be mixed easily with a yogurt or other material without heating to make it uniform. It is possible to make a mousse-like gel food containing air bubbles. Such a cooking operation using the above ingredients is new, particularly simple in that it does not require heating and that it can be cooked in a short time, and can be applied to various foodstuffs. It is also effective from the viewpoint of making the most of it.

─────────────────────────────────────────────────── --Continued from the front page (56) References JP-A-61-25450 (JP, A) JP-A-3-112454 (JP, A) JP-A-9-191837 (JP, A) JP-A-64- 37248 (JP, A) JP 47-23547 (JP, A) JP 57-18950 (JP, A) JP 55-162948 (JP, A) JP 59-113857 (JP, A) JP-A-50-15839 (JP, A) Japan Broadcast Publishing Association, NHK Encyclopedia of Science, Japan Broadcasting Corporation, November 10, 1994, p. 483 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/05-1/09 Food related literature information (food net) JISC file (JOIS)

Claims (5)

(57) [Claims] 1. A gelatin solution prepared after purification is gelled.
Cold water-soluble gelatin obtained by drying in sol form without
It is mainly mixed with viscous pasty yogurt,
A material for preparing aerated gel foods by refrigerating and gelling. 2. Cold water soluble gelatin has a jelly strength (b).
The material according to claim 1, which has a room) of 200 or more. 3. The material according to claim 1, wherein cold water-soluble gelatin is contained in an amount of 0.5 to 3.0% by weight based on yogurt. 4. The material according to any one of claims 1 to 3, wherein the yogurt is plain yogurt. 5. A gelatin solution produced after purification is gelled.
Cold water-soluble gelatin obtained by drying in sol form without
A method for producing an air-containing gel-like food, which comprises mixing a viscous paste-like yogurt with a material mainly composed of corn to cause bubbles in the dough, and refrigerating the dough to gel.