JP7560047B2 - Jelly and its manufacturing method - Google Patents

Description

The present invention relates to a jelly and a method for producing the same. In particular, the present invention relates to a jelly with a pattern (latte art) on the top surface and a method for producing the same.

In recent years, cappuccinos and cafe lattes with latte art, which is created by pouring finely frothed, warm milk into a drink such as espresso and then using the espresso underneath to draw an illustration, have become popular. With the spread of social networking services (SNS), in particular, photos of elaborate latte art are often posted on SNS. Due to the impact and beauty of the appearance, an increasing number of people take a photo of cappuccinos with latte art when they are served it at coffee shops, rather than drinking it immediately.

There are two types of latte art: free pour, in which frothed and warm milk is poured over the top of the coffee, creating a pattern with the flow as it is poured; and etching, in which frothed and warm milk is poured over the top of the coffee and then a pattern is created using a tool such as a pick-pin, spoon or bamboo skewer. To create elaborate latte art using these techniques requires advanced skill. For this reason, methods for easily drawing latte art and tools for obtaining latte art have been developed.

For example, Patent Document 1 discloses a beverage preparation method in which a pattern is printed on a creamy substance using a printer. This preparation method is said to be able to maintain the pattern printed on the beverage for a considerable period of time. Patent Document 2 discloses a latte art float in which a pattern, design, lettering, logo mark, etc. is drawn on the surface of a water-soluble food float so that latte art can be easily enjoyed.

JP 2018-27023 A JP 2016-67328 A

By using the cooking method using a printer described in Patent Document 1 or the latte art float described in Patent Document 2, even if you do not have skilled skills, you can easily enjoy latte art. However, preparing a printer and a float in advance is expensive and time-consuming, and it may not be easy. In addition, latte art on a drink is drawn on an unstable surface, whether it is drawn with skilled skills or using a printer or float, so the pattern will collapse over time and it is difficult to maintain the pattern for a long time. In general, the latte art pattern is maintained for about 10 to 20 minutes at most. In addition, when you want to take home coffee with latte art, there is a risk that the latte art pattern will collapse during the transport. Therefore, a new food product is desired that maintains the latte art pattern for a long time and keeps the latte art pattern beautifully even when you carry it. In particular, a new food product is desired that can maintain the latte art pattern drawn with skilled skills for a long time without using special machines, etc.

In view of the above problems, the present invention aims to provide a jelly and a method for producing the jelly in which the latte art pattern is maintained for a long time and the pattern is kept beautiful even when the jelly is carried around.

In order to solve the above problem, the invention described in claim 1 is a jelly contained in a container having an opening on the top surface, the jelly being made from ingredients of milk containing a coagulant and coffee not containing the coagulant , the content of the coagulant being 2 to 10% by weight of the milk, the volume of the milk being 5 to 6 times that of the coffee, and a pattern using the milk and/or the coffee being applied to the top surface of the container.
The invention described in claim 2 is the jelly described in claim 1 , characterized in that the milk includes at least one of cow's milk, fresh cream, coconut milk, soy milk, grain milk, or nut milk.
The invention described in claim 3 is the jelly described in claim 1 or 2 , characterized in that the coagulant contains at least one of gelatin, agar, agar, and pectin.
The invention described in claim 4 is a method for producing a jelly described in any one of claims 1 to 3 , characterized in that it comprises an injection process of injecting the coffee into the container, a whipping process of adding a coagulant to the milk and stirring to create a foamy state, a decoration process of pouring the milk onto the coffee in the container while mixing and applying a pattern to the top surface using the milk and the coffee , and a cooling process of cooling the container.
The invention described in claim 5 is a method for producing a jelly described in any one of claims 1 to 3 , characterized in that it comprises an injection process of injecting the coffee into the container, a whipping process of adding a coagulant to the milk and stirring to create a foamy state, a filling process of pouring the milk onto the coffee in the container while mixing, a decorating process of applying a pattern to the top surface using the milk and/or the coffee , and a cooling process of cooling the container.

With the jelly of the present invention, the latte art pattern is maintained for a long time, and the pattern is maintained even when the jelly is carried around. Furthermore, with the method for producing jelly of the present invention, the latte art pattern can be beautifully applied, and jelly that can maintain the pattern for a long time can be efficiently produced.

FIG. 1 is a schematic diagram of latte art jelly using a free-pour technique according to one embodiment of the present invention. FIG. 1 is a schematic diagram of latte art jelly using an etching technique according to an embodiment of the present invention. FIG. 3 is a schematic diagram showing a beverage that is a raw material for the jelly shown in FIGS. 1 and 2 . FIG. 1 is an explanatory diagram showing the flow of a method for producing jelly using a free-pour technique according to one embodiment of the present invention. 1A to 1C are explanatory diagrams showing the flow of a method for producing jelly using an etching technique according to one embodiment of the present invention.

Below, an embodiment of the present invention (hereinafter abbreviated as an embodiment) will be described with reference to the drawings. In the following drawings, common parts are given the same reference numerals, and duplicated explanations of parts with the same reference numerals will be omitted.

[Composition of Jelly 1]
The configuration of a jelly 1 according to an embodiment of the present invention will be described with reference to Figs. 1 to 3. Figs. 1 and 2 are schematic diagrams of a jelly 1 with latte art created using a free-pour technique and a jelly 1 with latte art created using an etching technique, respectively, and Fig. 3 is a schematic diagram showing a beverage 12 that is the raw material of the jelly 1 in Figs. 1 and 2. The jelly 1 of the present invention is a jelly 1 contained in a container 2 having an opening on the top surface, made of milk 11 containing a coagulant and a beverage 12, and a pattern using the milk 11 and/or the beverage 12 is applied to the top surface of the container 2. In this embodiment, a jelly 1 with latte art 10 applied as a pattern will be described. Note that the term "latte art" used in this embodiment includes not only conventional latte art (see Fig. 1) in which foamed and warmed milk 11 is poured onto a beverage (espresso, etc.) 12 and a pattern is drawn using the beverage 12 below, but also art in which foamed milk 11 is added to a beverage (espresso, etc.) and a pattern is drawn using chocolate syrup or the like (see Fig. 2). Further, the latte art of the present invention includes latte art drawn by a machine or the like, but in this embodiment, latte art made by hand without using a machine or the like will be described.

The beverage 12 of the present invention is not particularly limited, but is preferably a beverage containing at least one of coffee, black tea, matcha, cocoa, or hot chocolate. One of the above may be used, or a beverage containing two or more of them may be used in combination. In addition, sugar, cinnamon, etc. may be added to the above beverage to add sweetness and flavor. Traditionally, espresso has been used primarily as a beverage with latte art. Espresso has a rich flavor and is consumed in smaller quantities than regular coffee, so it is often made into cafe latte or cappuccino by adding milk. In addition, latte art is often applied to the top surface of the espresso. In recent years, latte art has been applied not only to espresso but also to other types of coffee, black tea, matcha, cocoa, and hot chocolate, but in this embodiment, an example in which espresso is used for the beverage 12 will be described.

The milk 11 of the present invention is not particularly limited, but is preferably milk containing at least one of cow's milk, fresh cream, coconut milk, soy milk, grain milk, and nut milk. The milk may be one of the above types, or a mixture of two or more types, but it is preferable to use milk that can be foamed in order to create beautiful latte art. In addition, milk that has been sweetened or flavored by adding sugar, cinnamon, etc. to the above milk may be used, or commercially available ice cream may be used. In this embodiment, an example will be described in which milk used in conventional latte art is used as the milk 11. Milk with a higher milk fat content is easier to foam, so milk that is not low-fat milk is used.

The coagulant contained in the milk 11 is not particularly limited, but is preferably a coagulant containing at least one of gelatin, agar, agar, or pectin. The coagulant may be one of the above types, or a mixture of two or more types may be used, but it is preferable to use a powdered coagulant that dissolves easily in milk. In this embodiment, an example will be described in which powdered gelatin is used as the coagulant.

The container for holding the jelly 1 may be of any shape, so long as it has an opening on the top surface. For example, various types of containers, such as coffee cups, tea cups, and glasses, are possible, but it is preferable for the container to be one whose top surface can be kept horizontal so that the latte art 10 on the top surface of the jelly 1 can be kept neat. In this embodiment, an example will be described in which a coffee cup 2 as shown in Figures 1 to 3 is used as the container.

As mentioned above, latte art 10 is applied in an unstable liquid state, so the pattern will only last for about 10 to 20 minutes at most. To solidify the latte art 10 into jelly 1, the percentage of gelatin in the milk and the percentage of espresso are important. It is generally known that jelly is made by dissolving 5g of powdered gelatin in 250g to 300g of liquid. For a softer jelly, it is also possible to make it by dissolving 5g of gelatin in about 400g to 500g of liquid.

In this embodiment, for example, about 5 g of gelatin (2 to 10% by weight of milk) is added to about 50 to 200 g of milk to make the cappuccino jelly 1. It is known that in the case of cappuccino, latte art 10 is easily drawn by using about 150 to 180 mL of milk, which is 5 to 6 times the amount of espresso, for about 30 mL of espresso. For example, espresso 12 is poured into a cup 2 (see FIG. 3), and milk (warmed and foamed milk) 11 with added gelatin is poured up to the top of the cup 2 to create a cappuccino with latte art 10. This makes the cappuccino jelly 1 with latte art 10 as shown in FIGS. 1 and 2. The ratio of the amount of coagulant, milk 11, and beverage 12 is not limited to the amounts in this embodiment, and can be changed as appropriate depending on the type of coagulant, milk 11, and beverage 12.

[Production method of jelly 1]
Next, the method for producing the jelly 1 will be described with reference to Figures 4 and 5. As mentioned above, latte art includes a technique called free pour, in which frothed and warmed milk is poured onto the top of the coffee and a pattern is drawn with the flow as it is poured, and a technique called etching, in which frothed and warmed milk is poured onto the top of the coffee and then a pattern is drawn using a tool such as a pick pin, spoon, or bamboo skewer. Figure 4 is an explanatory diagram showing the flow of the method for producing the jelly 1 using free pour, and Figure 5 is an explanatory diagram showing the flow of the method for producing the jelly 1 using etching. First, the method for producing the jelly 1 will be described with reference to Figure 4.

(Production method of jelly 1 using free pore)
[Step S11: Preparation process]
First, the ingredients for the jelly 1 and a container with an opening on the top are prepared. The basic ingredients for the jelly 1 are milk 11, a coagulant to be added to the milk 11, and a beverage 12. In this embodiment, as described above, milk is used for the milk 11, powdered gelatin is used for the coagulant, and espresso is used for the beverage 12, so these ingredients are prepared in predetermined amounts. Also, a coffee cup 2 as shown in FIG. 1 is prepared as the container. Furthermore, it is preferable to prepare a milk pitcher that is convenient for applying latte art 10. If auxiliary ingredients such as cocoa powder, cinnamon, chocolate syrup, and food coloring are used for the latte art 10, they are prepared.

[Step S12: Pouring beverage 12]
First, espresso 12 is poured into a coffee cup (see FIG. 3). In this embodiment, espresso 12 freshly extracted by an espresso machine is poured into the coffee cup 2. It is generally known that espresso 12 extracted by an espresso machine is at a high temperature of about 90°C to 97°C. When water is heated, it expands, its density decreases, and it rises. Therefore, by using such high-temperature espresso 12, it can be thoroughly mixed with milk 11 to be poured in a later process. The temperature of the beverage 12 poured into the container is not limited to that in this embodiment, and any temperature may be used as long as it can be thoroughly mixed with milk 11 to be poured in a later process.

[Step S13: Frothing process of milk 11]
Next, a predetermined amount of gelatin is added to the milk 11 and stirred to make it foamy. The gelatin may be added directly to the milk 11, or the gelatin may be softened in water, heated and dissolved, and then added to the milk 11. In this embodiment, the gelatin is added directly to the milk 11, and the milk 11 is stirred to make it foamy using the steam function of the espresso machine. Specifically, the steam nozzle of the espresso machine is placed in a milk pitcher containing the gelatin and milk 11, and hot steam is sent into the milk 11, which is heated and stirred to make it foamy. In this method, the gelatin and milk 11 are stirred while being heated, so that the gelatin is easily dissolved in the milk 11 and can be mixed well. In this embodiment, the temperature of the milk 11 to be heated is about 60 to 65°C.

When the milk 11 is stirred while being heated, the amount of fine bubbles (foamed milk) that incorporate air increases, the overall volume increases, and the level of the milk 11 in the milk pitcher rises. At this time, the milk 11 in the milk pitcher is a mixture of the foamed milk and the heated liquid (steamed milk). The milk 11 is stirred while being heated until the foamed milk (foamed milk) in the milk pitcher reaches a specified amount. In this embodiment, the milk 11 is stirred while being heated until the ratio of liquid steamed milk to foamed foamed milk is approximately 1:1. This results in milk 11 with fine bubbles that are well mixed with the espresso 12 overall, resulting in a mellow mouthfeel. The ratio of liquid steamed milk to foamed milk is not limited to this, and can be changed as appropriate depending on the type of milk 11.

The method of stirring the gelatin-containing milk 11 to create a foamy state is not limited to using an espresso machine, and any method may be used. For example, the milk 11 may be foamed using a whisk, mixer, or the like that can foam the milk.

[Step S14: Decoration process]
Next, milk 11, a mixture of liquid steamed milk and foamed milk, is poured into the espresso 12 in the coffee cup 2, and while mixing with the espresso 12, the foamed milk is made to float on the surface to create a pattern (see FIG. 1). This pattern is latte art 10 created by convection currents generated by the movement of pouring the milk 11 from the milk pitcher. Various patterns can be created with this latte art 10 by adjusting the angle and position at which the milk pitcher is tilted relative to the coffee cup 2 and the way the foamed milk is made to float. For example, hearts, leaves, tulips, and patterns such as those shown in FIG. 1 can be created.

In this process, the espresso 12 and milk 11 containing gelatin are mixed together, and the gelatin is also mixed into the espresso 12. In particular, by using the high-temperature espresso 12 described above, the espresso 12 is mixed well with the milk 11 containing gelatin. This makes it possible to make a cappuccino jelly 1 in which the espresso 12 and milk 11 are mixed together, without adding gelatin to the espresso 12. In ordinary coffee jellies and the like, gelatin is added to the beverage (coffee) to make them, so the manufacturing method of the present invention is significantly different in this respect and is a novel manufacturing method that has never been seen before.

You can also add cocoa powder, cinnamon, chocolate syrup, food coloring, etc. to decorate the latte art 10 drawn with the free pour. This allows you to add your favorite taste, aroma, color, and flavor.

[Step S15: Cooling process]
Finally, the coffee cup 2 containing the cappuccino with latte art 10 is placed in a refrigerator to cool. Depending on the amount of gelatin, cooling for about 2 to 3 hours in a normal refrigerator (about 2°C to 6°C) will result in the cappuccino jelly 1 with latte art 10 as shown in Figure 1. The latte art 10 also contains gelatin, so it is set by cooling. As a result, the pattern of the latte art 10 is maintained for a long time.

By using the above manufacturing process, cappuccino jelly 1 with latte art 10 can be efficiently manufactured. In particular, by using an espresso machine, the milk can be efficiently heated with steam, the gelatin can be dissolved, and the mixture can be stirred.

(Method of manufacturing jelly 1 using etching)
Next, a method for producing jelly 1 using etching for latte art 10 will be described with reference to Fig. 5. The preparation step of step S21 is similar to the preparation step of step S11 described above, but in addition, tools required for etching (such as pick pins, spoons, and bamboo skewers) are prepared. In addition, stencils (paper patterns and cutters) may be prepared. The beverage pouring step of step S22 and the milk frothing step of step S23 are similar to the steps S12 and S13 described above, so their explanations will be omitted and the filling step of step S24 will be described first.

[Step S24: Filling process]
Milk 11, which is a mixture of liquid steamed milk and foamed milk, is poured into espresso 12 in a coffee cup 2, and the foamed milk is floated on the surface while being mixed with the espresso 12. The foamed milk may be floated so as to cover the entire coffee cup 2 as shown in Fig. 2, or may be floated only on a part of the coffee cup. It may also be formed into a rough shape (such as a circle or a heart) by free pouring. As in step S14 described above, in this filling step, the espresso 12 and milk 11 containing gelatin are mixed together, so that the gelatin is also mixed into the espresso 12.

[Step S25: Decoration process]
Next, a pattern is applied to the top surface using foamed milk and/or espresso. In this embodiment, the espresso 12 (or the mixture of espresso and milk) around the foamed milk is used as ink to draw eyes and a mouth using a pick pin or a bamboo skewer on top of the foamed milk that covers the coffee cup 2. Patterns may also be drawn using chocolate syrup, food coloring, etc., without using espresso 12.

Furthermore, patterns or letters can be easily added by placing a stencil (paper template or cutter) above the foamed milk, sprinkling cocoa powder or the like on top, and then removing the stencil. In this embodiment, as shown in Figure 2, a star-shaped stencil is used and cocoa powder 13 is sprinkled on top to create a pattern. In this way, by using etching techniques and stencils, a wide variety of latte art patterns can be created.

[Step S26: Cooling process]
The final cooling step is the same as step S15 described above, and so a description thereof will be omitted. In this manner, the cappuccino jelly 1 with latte art 10 as shown in Fig. 2 is completed. As with the jelly 1 in Fig. 1, the latte art 10 also contains gelatin, so the pattern of the latte art 10 is maintained for a long time.

As explained above, the jelly of the present invention is an innovative jelly in which the latte art pattern is maintained for a long time, even when the jelly is carried around. Furthermore, the method for producing jelly of the present invention allows the latte art pattern to be beautifully applied, and jelly that can maintain the pattern for a long time can be efficiently produced. Furthermore, the jelly of the present invention is also ideal as a gift, since it can maintain the artistic latte art pattern drawn with skilled skill for a long time.

The jelly and its manufacturing method described above are merely examples and do not limit the scope of the invention. It can be embodied in a variety of other forms, and various omissions, substitutions, and modifications can be made without departing from the spirit of the invention.

1 Jelly 2 Container (coffee cup)
10 Latte Art 11 Milk (milk)
12. Beverages (Espresso)
13. Cocoa powder

Claims (5)

A jelly in a container having an opening on the top surface, the jelly being made from milk containing a coagulant and coffee not containing the coagulant ,
The content of the coagulant is 2 to 10% by weight of the milk,
the milk is 5 to 6 times the volume of the coffee;
A jelly characterized in that a pattern using the milk and/or coffee is applied to the upper surface of the container. 2. The jelly of claim 1 , wherein the milk comprises at least one of cow's milk, cream, coconut milk, soy milk, grain milk, or nut milk. 3. The jelly according to claim 1 or 2 , wherein the solidifying agent includes at least one of gelatin, agar, agar, or pectin. A method for producing the jelly according to any one of claims 1 to 3 ,
A step of pouring the coffee into the container;
A foaming step of adding a coagulant to the milk and stirring to make the milk foamy;
a decoration step of pouring and mixing the milk onto the coffee in the container and applying a pattern to the top surface using the milk and the coffee ;
a cooling step of cooling the container;
A method for producing jelly, comprising the steps of: A method for producing the jelly according to any one of claims 1 to 3 ,
A step of pouring the coffee into the container;
A foaming step of adding a coagulant to the milk and stirring to make the milk foamy;
a filling step of pouring and mixing the milk onto the coffee in the container;
a decorating step of applying a pattern to the upper surface of the coffee using the milk and/or the coffee ;
a cooling step of cooling the container;
A method for producing jelly, comprising the steps of: