JPS62248463A - Jelly substance containing liquid phase therein and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled jelly substance, rich in fashion property, and capable of eliminating need for separately preparing a jelly syrup when a syrup, etc., is used as the liquid phase, by containing the liquid phase in a state of coated with a jelly substance layer in the interior thereof. CONSTITUTION:A jelly substance, obtained by containing an edible liquid, e.g. syrup, etc., preferably frozen in the form of a desired pattern shape, e.g. flower, animal, etc., in a container, filling a solution having jelly forming ability to cover the above-mentioned frozen material, gelatinizing the solution and melting the frozen material at the same time and having a structure in which the liquid phase is contained in the core part of the jelly substance.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a jelly body having a structure in which a liquid phase such as syrup is contained in the inner core of the jelly body.

Traditional jelly bodies are made by laminating other food layers such as cream or bavarois on the top layer of a jelly carcass, or by laminating jelly bodies colored in various colors, or by laminating jelly bodies colored in various colors. The main types are those that contain various solid foods (e.g. fruit pulp, beans, dried sweets, etc.) inside the body, and jelly bodies that contain a liquid phase such as syrup inside the body. The jelly body is still unknown.

Incidentally, in recent years, consumers' preference for new types of fashionable food and drink products has increased, and various new types of food and drink products have appeared on the market.

The present invention was made in view of the high palatability of new forms of food and drink as described above, and the present invention was made in view of the high palatability of new forms of food and drink as described above. An object of the present invention is to provide a food product consisting of a new type of jelly body having a structure in which the jelly body is contained within the jelly body.

The present invention will be explained in detail below.

A feature of the present invention is a jelly body having a structure in which a liquid phase is contained inside the jelly body in the form of being integrally covered with a jelly body layer. Further, the present invention involves storing an edible liquid frozen in a desired pattern shape in a container, filling the container with a solution having jelly-forming ability so as to cover the frozen product, gelling it, and freezing the frozen product. The invention also features a method for producing the jelly body, which comprises dissolving a substance.

The liquid phase to be included in the jelly according to the present invention can be of a wide variety of types as long as it is edible, but it does not necessarily have to be in the form of a solution. It may also have such fluidity.

Therefore, the term "liquid phase" here can be understood to mean a substance that has fluidity.

On the other hand, the substance constituting the jelly body in the present invention may be an edible solution having gel-forming ability, and includes not only a substance having gel-forming ability itself but also a solution to which a gelling agent is added.

The jelly body according to the present invention can be prepared as follows.

First, a substance that forms a liquid phase, such as a colored syrup, is frozen into a specific pattern, such as a flower shape. Freezing in such a shape can be formed into an arbitrary pattern by using a pattern prepared in advance.

Next, the obtained frozen product is placed in a container, and a jelly-forming solution, such as a sugar solution to which a gelling agent (carrageenan, low methoxyl pectin, etc.) has been added, is poured into the container and filled to cover the frozen product. do.

When this jelly-forming ability solution is filled into the container, the temperature of the solution decreases rapidly due to contact with the frozen material.
It immediately begins to gel from the contact area and fixes the frozen object by integrally covering it, and the frozen object also thaws and melts from the contact area. Therefore, the melted liquid phase portion retains the shape of the frozen object and is formed into a form that is integrally covered with the jelly body layer.

In addition, during the above-mentioned gelation and melting of the frozen material, the position where the liquid phase is contained inside the jelly body can be changed due to the difference in specific gravity between the jelly-forming ability solution and the frozen material.

In other words, if the specific gravity of the frozen substance is higher than that of the jelly-forming solution, the frozen substance will sink to the bottom of the container, whereas if it is lower, the frozen substance will float to the top of the solution, and if the specific gravity of both is the same, then the frozen substance will sink to the bottom of the container. The frozen material floats in the middle of the solution.

Therefore, when the specific gravity of the frozen material is high, a portion of the gel-forming solution is filled into a container in advance, and then cold air is blown onto the surface of the container to cool only the surface portion to gel it and fix it. Place the frozen material on top of it, then fill the remaining gel-forming part solution into the container to gel it, melt the frozen material, and transfer the liquid phase to the above-mentioned position inside the jelly (the frozen material is gelatinized and fixed). It is best to fix it in place (place where it is placed on the layer).

Further, according to the present invention, jelly bodies of various shapes can be suspended in the liquid phase as desired. For example, a jelly body having a shape like a goldfish is prepared in advance and its specific gravity is adjusted to the gel forming part. If a solution prepared in the same manner as the gel-forming part solution is placed in, for example, a spherical mold and frozen, then used as the above-mentioned frozen product, a jelly with goldfish suspended in the liquid phase will be produced. You can also get a body.

According to the present invention, when freezing the liquid phase, ice tray molds formed in various patterns are used to freeze the liquid phase contained within the jelly body, such as flower-shaped, flower-shaped, etc. It can be shaped into an animal shape, a fruit shape, or any other arbitrary shape, and can be colored to add even more taste, making it possible to provide a jelly food that is fashionable and enjoyable to eat. becomes.

In addition, when edifying the jelly body of the present invention, by scooping and cutting the outer jelly part with a spoon, the internal liquid phase flows out and is naturally poured over the jelly, so that the liquid phase does not contain syrup. If jelly or cream is used, there is no need to prepare these separately and add them to the jelly.

The present invention will be specifically explained below using Examples.

Example ■ Preparation of jelly-forming solution Raw materials Mixing ratio (parts by weight) Concentrated fruit juice (
1/4 concentration > S, OO isomerization W
14.78 Powdered starch syrup 4.7
4 Grape W 5.29 Gelling agent
0.67 (Mixture of Carrageenan, Locust Bingham and Guar Gum) Flavor 0. t.

Pigment 0.07 Citric acid 0.32 The raw materials of the above formulation were mixed and heated to 70°C to form a jelly forming solution (B
rix 22 , specific gravity 1.080) was prepared.

■Preparation of liquid phase forming solution Raw materials Mixing ratio (parts by weight) Isomerization 11!3
5.0 Water 65.0 Fragrance
0.10 A syrup was prepared by mixing the above ingredients.

(3) Freezing of the liquid phase The above syrup was sterilized and cooled, then dispensed into flower-shaped ice-making fat and frozen.

■ Formation of jelly body The flower-shaped frozen product obtained by the above freezing (specific gravity 1.08
9) was placed in a jelly container, and the jelly-forming solution prepared above was sterilized at 100°C for 2 seconds.
When the temperature of the product reached 2 to 54°C, it was filled to completely cover the frozen product. Gelation occurs rapidly from the part of the solution that comes into contact with the frozen object, surrounding and fixing the frozen object, while the frozen object also begins to thaw from the contact surface and soon retains its shape. Dissolved in liquid form.

The obtained jelly body contained a liquid phase portion in the shape of a flower pattern approximately in the center of the jelly body.

By scooping the outer jelly part of this jelly body with a spoon and cutting it, the syrup inside flows out and is naturally poured onto the jelly, so it can be eaten as is.

Claims (3)

[Claims] (1) A jelly body having a structure in which a liquid phase is contained inside the jelly body in the form of being integrally covered with a jelly body layer. (2) The jelly body according to claim (1), wherein the liquid phase portion is formed into a desired pattern shape such as a flower or an animal. (3) Putting an edible liquid frozen in a desired pattern into a container, and filling the container with a jelly-forming solution to cover the frozen material to gel it and dissolve the frozen material. A method for producing a jelly body containing a liquid phase inside, characterized by: