JP2009240262A - Packaged double-layer jelly and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged double-layer jelly having a beautiful gradation structure with an anthocyanin pigment at the interface of an upper layer gel and a lower layer gel, and a method for stably producing the packaged double-layer jelly by a simple procedure. <P>SOLUTION: The packaged double-layer jelly having a gradation structure includes a gel containing an anthocyanin pigment and a gel free from anthocyanin pigment, wherein both gels have nearly the same pH values. The method for producing the packaged double-layer jelly having a gradation structure comprises adding an anthocyanin pigment in either the first jelly liquid or the second jelly liquid, filling the first jelly liquid in a jelly vessel and gelatinizing to obtain the first gel, filling the second jelly liquid and gelatinizing the liquid, and leaving the vessel at rest to migrate the anthocyanin pigment. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention is a visually enjoyable two-layer jelly with a container having a clean gradation structure with an anthocyanin dye at the interface between the upper layer gel and the lower layer gel, and such a two-layer jelly with a container in a simple manner, The present invention relates to a method for producing a container-containing two-layer jelly that can be obtained stably.

  Jelly has a high moisture content and thus has a smooth and refreshing texture, and is especially popular as a dessert in summer. In addition, by mixing various purees and creams, it is very popular in that it can be enjoyed visually because it can produce various variations from gels with color, flavor and transparency to mousse-like opaque gels.

  Among them, the two-layer jelly that can enjoy two kinds of colors, flavors, and texture jelly at the same time is particularly popular.

  There are various methods for producing this two-layer jelly, and the following three methods are known.

  First, as a first method, a jelly container is filled with an aqueous solution (hereinafter referred to as jelly liquid) in which a gelling agent or a gelling material is dissolved, and once gelled, another jelly liquid is loaded on the upper surface. And a method of obtaining a two-layer jelly by placing and gelling (see, for example, Patent Document 1).

  As a second method, two types of jelly liquids having different specific gravities are prepared, which are sequentially poured into a jelly container so as not to be mixed gently, and then gelled to obtain a two-layer jelly. A method of filling the lower jelly liquid first (see, for example, Patent Document 2), and a method of filling the upper jelly liquid and then pouring the lower jelly liquid through the jelly liquid (for example, Patent Documents 3 and 4).

  In addition, as a third method, an aqueous solution to be separated by heating is mixed with a jelly solution, and then heated, cooled, and gelled to naturally separate to obtain a two-layer jelly. (For example, refer to Patent Documents 5 and 6).

  Here, recently, it is a two-layer jelly that can enjoy two kinds of colors, flavors, and texture jelly at the same time, and a two-layer jelly having a gradation structure at the interface has been seen.

  As a method for producing such a two-layer jelly, a gradation structure is usually formed in the state of a jelly solution, that is, a modified method of the second method described above. For example, the one having a lighter specific gravity and a lower viscosity is used. A method of filling the jelly mix, and then filling the jelly mix having a higher specific gravity and a higher viscosity (see, for example, Patent Document 7), or after filling the container with the first liquid, the specific gravity is larger than that of the first liquid Methods such as a method of filling the second liquid into the container under a condition that satisfies a specific formula (see, for example, Patent Document 8) have been proposed.

  However, in these methods, in addition to the fact that stable production cannot be achieved, the obtained gradation structure part is a mixture of the coloration and taste of each of the two jelly layers, resulting in two flavors. There is a problem that the contrast cannot be enjoyed, or the mixed flavor may become undesirable.

  Here, the effects of anthocyanin pigments have attracted attention from recent researches, such as removing active oxygen in the body and relieving eye fatigue, and many of these pigments such as cassis, blueberry, purple potato etc. The food material it contains is drawing attention.

  However, anthocyanin dyes exhibit a vivid purple color in the neutral range, but there is a problem that the color changes to blue in the alkaline range and to amber in the acidic range.

  Here, when food materials containing a lot of these anthocyanin pigments are used in jelly, milk such as creams such as mousse and bavaroa is used to increase the amount of water to increase transparency and improve the texture and flavor. The coloration may be different from the original coloration, such as using many products.

  In particular, the two-layer jelly having a gradation structure manufactured by the method described in Patent Documents 7 and 8 and the like has a different color only in the mixed portion, and a visually beautiful gradation structure may not be obtained.

JP-A-48-72362 Japanese Patent Application Laid-Open No. 61-128846 JP 50-36652 A JP 47-39565 A JP-A-8-242786 Japanese Patent Application Laid-Open No. 2004-229531 JP 2003-319751 A JP 2006-223146 A

  Accordingly, an object of the present invention is to provide a visually enjoyable two-layer jelly having a clean gradation structure with an anthocyanin dye at the interface between the upper layer gel and the lower layer gel, and such a two-layer jelly with a container. It is an object of the present invention to provide a method for producing a two-layer jelly in a container that can be stably obtained by a simple method.

  As a result of various studies to achieve the above object, the present inventors have completely different from the conventional idea, and in the production of a two-layer jelly having a gradation structure, a gel is formed after filling the jelly container with the first jelly liquid. After the first gel is obtained, the second jelly solution is filled and gelled, and then allowed to stand, so that the anthocyanin dye component contained in either the first gel or the second gel It was found that the problem can be solved by adopting a method of transferring, and making the pH of both the gel containing the anthocyanin dye and the gel not containing the anthocyanin dye substantially the same.

  The present invention was made on the basis of the above findings, and is a two-layer jelly comprising a gel containing an anthocyanin dye and a gel containing no anthocyanin dye, wherein the pH of both gels is substantially the same. The container-containing two-layer jelly having a gradation structure is provided.

  In the present invention, the anthocyanin dye is contained only in one of the first jelly liquid and the second jelly liquid having substantially the same pH, and the first jelly liquid is gelled after filling the jelly container. A method for producing a two-layer jelly with a gradation structure, characterized in that after the first gel is obtained, the second jelly liquid is filled and gelled, and then allowed to stand and the anthocyanin dye is transferred. It is to provide.

  The container-containing two-layer jelly of the present invention has a clean gradation structure with an anthocyanin dye at the interface between the upper gel and the lower gel, and can be enjoyed visually.

  Moreover, according to the manufacturing method of the container-packed two-layer jelly of the present invention, the container-packed two-layer jelly having the above characteristics can be obtained easily and stably.

  Hereinafter, the container-containing two-layer jelly having the gradation structure of the present invention and the manufacturing method thereof will be described in detail.

  The jelly in the present invention is a gel obtained by using a gelling agent or a gelling material, and contains various taste and color components, for example, jelly, mousse, bavaroa, panna cotta, pudding , Yokan, goro, sardine, yogurt and so on.

  In addition, the two-layer jelly having a gradation structure in the present invention is one in which two types of gels having different tastes and colors are in contact with each other through the gradation structure.

  In the present invention, the lower gel refers to a gel in contact with the inner bottom surface of the jelly container, and the upper gel refers to the other gel.

  As the anthocyanin dye used in the present invention, the dye itself can be used, but generally a food material containing a large amount of anthocyanin dye is used.

Examples of food materials containing a large amount of the anthocyanin pigment include cassis, berries such as blueberries, red wine, purple sweet potatoes, etc. These are liquid, puree, jam, fruit juice, paste, solid, and dry spray. Any shape can be used as long as it can be mixed with a jelly solution, such as powder.
In the present invention, among these, since it has a color and flavor suitable for jelly production, and has a particularly high anthocyanin pigment content, it is preferably derived from cassis or blueberry juice.

  The amount of the anthocyanin dye used in the present invention varies depending on the desired color and taste and is not particularly limited.

  When a food material derived from cassis or blueberry juice is used as a food containing a large amount of anthocyanin pigment, when the food material is fruit juice, it is preferably 5 to 95% by mass in the jelly liquid. More preferably, it is -50 mass%.

  Also, when using food material derived from cassis or blueberry juice, if the food material is puree, concentrated fruit juice, or concentrated paste, it is converted to fruit juice and used in the above-mentioned content. .

  The other raw materials used in the two-layer jelly of the present invention may be those used for normal jelly production, such as water, milk, unfinished milk, fruit juice, cream and other aqueous raw materials, agar, carrageenan, and farcellulan. , Tamarind seed polysaccharide, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, gum arabic, gelatin, starch and other gelling materials such as whole eggs and egg white As the main ingredients, and if necessary, emulsifiers, antioxidants, sugars and sugar alcohols, starches, flours, inorganic salts and organic acid salts, cacao and cacao products, coffee and coffee products, and other various food ingredients in general, flavoring , Other flavoring ingredients such as seasonings, colorants, preservatives, pH adjusters, etc. It can be used as appropriate component.

  In the two-layer jelly of the present invention, gelatin is preferably used for both gels because the anthocyanin dye can be easily transferred as a gelling material.

  The jelly container used for the two-layer jelly of the present invention may be any one used for ordinary jelly production.

  The material of the jelly container is not limited as long as it is used for ordinary jelly production, and can be used without particular limitation, such as glass, plastic, pottery, silicone, rubber, metal, etc. It is preferable to use a highly transparent material such as glass or plastic in view of the gradation structure. Of course, when the gel is heat-solidifying, a material having high heat resistance is used.

  The two-layer jelly of the present invention requires that the gel containing an anthocyanin dye and the gel not containing an anthocyanin dye have substantially the same pH. Here, “substantially the same” means that in the present invention, the difference in pH is within 2 and preferably within 1.5.

  Here, if the difference in pH is not substantially the same, a beautiful gradation structure cannot be obtained. For example, a color structure of anthocyanin pigment cannot be obtained, and a light color gradation structure is obtained, or two gels are mixed. Other than the coloration, for example, it becomes a gradation structure of an unfavorable coloration such as gray or dark brown.

  Here, as a method of making the pH substantially the same, there is a method of adjusting by adding an acidic or alkaline component such as lemon juice, organic acid or baking soda, but in addition, a food material having a buffering ability is added. It is also possible by the method to do.

  In particular, fruit juice such as cassis or blueberry, which is preferably used in the present invention, has an extremely low pH of 2 to 4, so that the pH of a gel containing no anthocyanin pigment must be lowered in order to make the pH substantially the same. Therefore, depending on the flavor component of the gel containing no anthocyanin pigment, there is a possibility that the taste becomes unfavorable or the flavor balance of the two-layer gel is lost.

  For this reason, it is preferable that the gel containing an anthocyanin pigment is mousse. This is because mousse contains a lot of milk protein, so its buffering capacity is high, so even if you use fruit juice such as cassis or blueberry which is a food material with low pH, the pH of the gel itself should be 3-5 This is because a two-layer jelly having a balanced taste with a gel containing no anthocyanin pigment can be obtained.

  The specific gravity with the two kinds of gels is not particularly limited, and the specific gravity difference is not limited.

Then, the manufacturing method of the two-layer jelly with a container of this invention is described.
The two-layer jelly of the present invention can also be obtained, for example, by a method of carefully laminating a jelly solution containing an anthocyanin dye and a jelly solution not containing an anthocyanin dye, then gelling, allowing to stand, and transferring the anthocyanin dye However, it is preferably produced by the following method from the viewpoint of more stable production.

  That is, in the method for producing a two-layer jelly in a container according to the present invention, an anthocyanin dye is contained only in either the first jelly liquid or the second jelly liquid having substantially the same pH, and the first jelly liquid is used. After filling into a jelly container and gelling to obtain a first gel, the second jelly solution is filled and gelled, and then allowed to stand to transfer the anthocyanin dye.

  In the method for producing a two-layer jelly in a container according to the present invention, either the first jelly liquid or the second jelly liquid may contain an anthocyanin dye.

  That is, in the method for producing a two-layer jelly in a container according to the present invention, a general method for producing a two-layer jelly is performed except that only one of the gels contains an anthocyanin dye and the pH of both gels is substantially the same. Therefore, the interface between the upper layer gel and the lower layer gel of the obtained two-layer jelly is a clean interface at the beginning of manufacture.

  Here, since the anthocyanin dye has a relatively small molecular weight, it can move almost freely in the two gels. Therefore, the anthocyanin dye gradually moves into the gel containing no anthocyanin dye by diffusion. . Then, after filling the second gel, the anthocyanin dye infiltrates to a thickness of about 7 mm from the interface in 24 hours and about 20 mm in 72 hours, and a clear gradation structure is obtained in which the anthocyanin dye concentration is higher near the interface. is there.

  Here, if the pH of the gel containing no anthocyanin dye is significantly different from the pH of the gel containing an anthocyanin dye, it will be colored at the pH of the transferred counterpart, that is, the gel containing no anthocyanin dye. The quality of the color will change greatly, and the coloration will become lighter.

  Here, when the gel that does not contain anthocyanin pigment is a transparent gel, the anthocyanin pigment has a clean gradation structure, and the gel that does not contain anthocyanin pigment uses other taste / coloring materials. If it is, it becomes a beautiful gradation structure mixed with the color.

  Here, the standing time is preferably 24 hours or more, and more preferably 36 hours or more.

  The upper limit is usually about 120 hours although it depends on the expiration date of the two-layer jelly in the container. If it is more than this, the entire coloration becomes uniform, and there is a possibility that a beautiful gradation structure cannot be obtained.

  Note that freezing is an effective means to keep the transition. This is because anthocyanin pigment migration does not occur in frozen water.

  Here, the gelling agent and the gelling material used for the first jelly liquid, and the gelling agent and the gelling material used for the second jelly liquid can be appropriately selected according to the desired texture. In the case of using a heat-coagulating gelling agent such as whole egg or egg white or a gelling material in the jelly solution, it is necessary that the first gel does not dissolve during the gelation. Select a heat irreversible gelling agent as the gelling agent or gelling material used in the jelly liquid, or set the gelation temperature of the second jelly liquid below the melting temperature of the first gel. is required.

  The container-containing two-layer jelly of the present invention is sufficiently varied only by these two layers, but a third or more gel layers may be further laminated on the upper and lower surfaces. Moreover, you may stack solids, such as sauces, such as caramel and puree, creams, such as whipped cream and custard cream, fruit, and board chocolate, on the upper surface of a two-layer jelly.

  The two-layer jelly in the container of the present invention is used as it is as a cup chilled dessert, or as a dish chilled dessert by removing it from the jelly container and placing it on a plate. It can also be sliced after being manufactured in a large mold such as a toyo mold, and can be widely used in the field of Western confectionery and prepared dishes.

[Example 1]
<Cassis smooth liquid>
Cassis puree (Boiron) 100 parts by weight and 400 parts by weight of water are combined and heated to 70 ° C., 120 parts by weight of white sucrose and 10 parts by weight of gelatin are added and dissolved. 10 parts by mass were added, and further 360 parts by mass of pure plant whipped cream that was made up of 7 parts were mixed to obtain a mousse dough. The pH of this mousse liquid was 4.1.

<Pure Lemon Jelly A Liquid>
40 parts by weight of lemon juice and 825 parts by weight of water were combined and heated to 70 ° C., 120 parts by weight of white sucrose and 15 parts by weight of gelatin were added and dissolved to obtain a pure lemon jelly A solution. The pH of this pure lemon jelly A solution was 4.1.

<Pure Lemon Jelly B Liquid>
865 parts by mass of water was heated to 70 ° C., 120 parts by mass of white sucrose and 15 parts by mass of gelatin were added and dissolved to obtain Pure Lemon Jelly B solution. The pH of this pure lemon jelly B solution was 6.0.

<Orange jelly solution>
840 parts by mass of 100% orange fruit juice was heated to 70 ° C., 140 parts by mass of super white sugar and 20 parts by mass of gelatin were added and dissolved to obtain an orange jelly liquid. The orange jelly solution had a pH of 5.4.

[Example 1]
As the first jelly solution containing an anthocyanin dye, the above <Cassis smooth solution> was used, and as the second jelly solution not containing an anthocyanin dye, <Pure Lemon Jelly A solution> was used.

  The first jelly 40g was filled in a jelly container having an opening of 55 mm in diameter, an overall height of 70 mm, and an inner bottom surface of 48 mm, and cooled in a refrigerator at 5 ° C. for 2 hours to be gelled. Formed.

Next, the jelly container formed with the first gel produced earlier is taken out from the refrigerator, 90 g of the second jelly solution is poured onto the upper surface of the first gel, and then again in the refrigerator at 5 ° C. After cooling for a period of time, the second jelly solution was gelled and allowed to stand in a refrigerator at 5 ° C. for 24 hours. The anthocyanin dye infiltrated the inside of the second gel from the interface to a portion of 7 mm, and had a clean gradation structure. A two-layer jelly in a container according to the present invention was obtained.
When allowed to stand for 72 hours, it infiltrated up to 20 mm, and the coloration near the interface was stronger and a beautiful gradation structure was obtained.

[Comparative Example 2]
According to the production method of Example 1 except that <Cassis smooth liquid> was used as the first jelly liquid containing anthocyanin dye, and <Pure lemon jelly B liquid> was used as the second jelly liquid not containing anthocyanin dye. The containered bilayer jelly of Example 1 was obtained. The transition state after 24 hours was 7 mm from the interface, but the coloration was light and it could not be said to have a gradation structure. In addition, the interface of the mousse layer was discolored and the container was a two-layer jelly with a poor color balance.
In addition, when left as it was for 72 hours, an infiltrated portion was observed only up to 10 mm, and it was light and hardly colored.

[Example 2]
Example 2 in accordance with the production method of Example 1 except that <Cassis smooth liquid> was used as the first jelly liquid containing the anthocyanin dye and <Orange jelly liquid> was used as the second jelly liquid not containing the anthocyanin dye. A two-layer jelly in a container was obtained. The transition state after 24 hours was 7 mm from the interface, and a beautiful gradation structure of reddish purple to brown to yellow was obtained.
When allowed to stand for 72 hours, it infiltrated up to 20 mm, and the coloration near the interface was stronger and a beautiful gradation structure was obtained.

Claims (4)

  A two-layer jelly comprising a gel containing an anthocyanin dye and a gel containing no anthocyanin dye, wherein both gels have substantially the same pH.   The two-layer jelly with a gradation structure according to claim 1, wherein the anthocyanin pigment is derived from cassis or blueberry juice.   The double-layered jelly with a gradation structure according to claim 1 or 2, wherein the gel containing an anthocyanin pigment is mousse.   An anthocyanin dye is contained only in one of the first jelly solution and the second jelly solution having substantially the same pH, and the first jelly solution is filled into a jelly container and then gelled to obtain a first gel. Then, after filling and gelatinizing the 2nd jelly liquid, it leaves still and transfers the anthocyanin pigment | dye, The manufacturing method of the containered two-layer jelly which has a gradation structure characterized by the above-mentioned.