JP2020162504A - Method for producing air bubble-containing food product, method for producing air bubble-containing food product package, and method for producing frozen air bubble-containing food product package - Google Patents

Abstract

To provide a method for producing air bubble-containing food product, in which an air bubble-containing food product having an eat-texture of lightness, having resiliency, and smoothness can continuously be produced.SOLUTION: A method for producing air bubble-containing food product, including a step in which a bubble-generating material and a liquid material that thickens by contact with the bubble-generating material are continuously fed to a dynamic stirring apparatus having a dynamic stirring means, and stirred by the dynamic stirring means, and the stirring by the dynamic stirring means is started within 11 seconds after the bubble-generating material and the liquid material merge.SELECTED DRAWING: Figure 2

Description

The present invention relates to a method for producing a bubble-containing food, a method for producing a bubble-containing food package, and a method for producing a frozen bubble-containing food package.

Conventionally, bubble-containing foods such as whipped cream and meringue may contain a gelling agent or a thickener.
Patent Document 1 proposes a method for producing frozen whipped cream by whipping a raw material containing water-soluble dietary fiber and sugar and freezing it. Further, Patent Document 2 proposes a method of mixing a whipped cream and a gelling agent and freezing them to produce a frozen whipped cream.

On the other hand, Patent Document 3 proposes a method for producing frozen whipped cream by mixing whipped cream and non-whipped cream having a higher milk fat content and freezing it. In Patent Document 3, whipped cream and non-whipped cream are mixed by a static mixing device.

Japanese Patent Application Laid-Open No. 5-76281 JP-A-2019-33675 Japanese Unexamined Patent Publication No. 2001-321574

However, as in Patent Document 1, when the raw material before whipped contains a gelling agent or a thickener, the texture of the obtained whipped cream is sufficient in terms of fluffy lightness. It is not enough in terms of elasticity.
According to the studies of the present inventors, this problem is caused by the addition of a gelling agent or a thickener before whipping. Therefore, we examined the addition of gelling agents and thickeners after whipping. A static mixing device was used for mixing the whipped cream and the solution of the gelling agent or the thickener as in Patent Document 3. As a result, there is a problem that hard granules (gel or the like) are generated during mixing and the texture is impaired. The static mixing device is a device in which the stirring means is fixed without moving, and the fluid is agitated by passing the fluid through the fixed stirring means.
Patent Document 2 is a technique for mixing whipped cream and a gelling agent, but a system for continuously mixing whipped cream and a gelling agent is required for industrial large-scale production. .. However, in the conventional continuous mixing system, since a static mixing device is used, it is difficult to uniformly mix the whipped cream and the gelling agent, and it is difficult to obtain a food containing bubbles with a smooth texture. there were.
Further, when the produced whipped cream is filled in a container and frozen to obtain a frozen whipped cream package, after the frozen whipped cream package is thawed, the length is 6 to 6 to 6 on the upper surface of the thawed whipped cream. A 7 cm recessed valley was sometimes formed. As a result, the aesthetic appearance of the product may be spoiled, and this point has been one of the problems of the frozen whipped cream package.

One aspect of the present invention is to provide a method for producing a bubble-containing food that can continuously produce a bubble-containing food that is light, elastic, and has a smooth texture.
Another aspect of the present invention is to provide a method for producing a bubble-containing food package in which such a bubble-containing food is filled in a container, and further, a method for producing a frozen bubble-containing food package having an excellent appearance. And.

[1] A step of continuously supplying a foamed product and a liquid material that thickens by contact with the foamed product to a dynamic stirring device provided with a dynamic stirring means and stirring the foamed material by the dynamic stirring means. Have,
A method for producing a bubble-containing food, wherein stirring by the dynamic stirring means is started within 11 seconds after the foamed product and the liquid material merge.
[2] The method for producing a bubble-containing food according to [1], wherein the ratio represented by (specific gravity of the liquid substance) / (specific gravity of the foamed substance) is 1.9 to 3.8.
[3] The method for producing a bubble-containing food according to [1] or [2], wherein the dynamic stirring device includes a cylinder through which the foamed substance and the liquid substance pass, and a stirring blade rotating in the cylinder. ..
[4] The method for producing a bubble-containing food according to [3], wherein the stirring blade is rotated at a peripheral speed of 15 to 512 cm / s.
[5] Any of [1] to [4], wherein the liquid substance is supplied to the confluence position from below the confluence position of the foamed substance and the liquid substance to merge with the foamed substance. A method for producing a bubble-containing food.
[6] A bubble-containing food is obtained by the method for producing a bubble-containing food according to any one of [1] to [5], and the obtained bubble-containing food is filled in a container to obtain a bubble-containing food package. Manufacturing method of food packaging.
[7] A bubble-containing food package is obtained by the method for producing a bubble-containing food package according to [6], the bubble-containing food inside the obtained bubble-containing food package is frozen, and the frozen bubble-containing food package is obtained. A method for producing a food package containing frozen bubbles.
In addition, in this invention, it is preferable that the moving distance of the stirring tip portion of the stirring blade per stirring time of the foamed substance and the liquid substance is 180 to 27,000 cm.

According to the method for producing a bubble-containing food of the present invention, a bubble-containing food that is light, elastic, and has a smooth texture can be continuously produced.
According to the method for producing a frozen bubble-containing food of the present invention, an aesthetically pleasing frozen bubble-containing food package can be produced.

It is a schematic block diagram which shows an example of the manufacturing system of the bubble-containing food used in the manufacturing method of the bubble-containing food which concerns on one Embodiment. It is a schematic block diagram which shows the modification of the manufacturing system shown in FIG. It is a schematic block diagram which shows the modification of the dynamic agitator of the manufacturing system shown in FIG. It is a schematic block diagram which shows the modification of the manufacturing system shown in FIG.

Hereinafter, the present invention will be described with reference to embodiments. However, the present invention is not limited to the following embodiments.

(Manufacturing system)
FIG. 1 is a schematic configuration diagram showing an example of a bubble-containing food manufacturing system used in the bubble-containing food manufacturing method according to the embodiment of the present invention.
The manufacturing system 100 of this example includes a first storage tank 1, a foaming device 2, a first liquid feed pipe 3, a first discharge pipe 10, a second storage tank 11, and a dasher as a dynamic agitator. A second liquid feeding pipe 13 and a second discharging pipe 15 are provided.
The first storage tank 1 stores the foamable raw material.
The foaming device 2 foams a foaming raw material to obtain a foaming product.
The second storage tank 11 stores a liquid substance.
The dasher 12 stirs the foam and the liquid.

The first liquid feeding pipe 3 connects the first storage tank 1 and the foaming device 2. A metering pump 4 is provided in the first liquid feeding pipe 3, and by operating the metering pump 4, the foaming raw material of the first storage tank 1 is supplied to the foaming device 2. .. Further, an air introduction pipe 5 is connected to the downstream side of the metering pump 4 of the first liquid feed pipe 3, and air is mixed into the foamable raw material of the first liquid feed pipe 3 via the air introduction pipe 5. It is designed to do.
The first discharge pipe 10 connects the foaming device 2 and the dasher 12. A metering pump 9 is provided in the first discharge pipe 10, and by operating the metering pump 9, the foamed material is discharged from the foaming device 2 and supplied to the dasher 12.
The second liquid feed pipe 13 connects the second storage tank 11 and the first discharge pipe 10. A metering pump 14 is provided in the second liquid feeding pipe 13. By operating the metering pump 14, the liquid material in the second storage tank 11 merges with the foamed material in the first discharge pipe 10 at the confluence position 10a and is supplied to the dasher 12.
The second discharge pipe 15 discharges a mixture (air bubble-containing food) of the foamed substance and the liquid substance from the dasher 12.

The first storage tank 1, the first liquid feed pipe 3, the foaming device 2, the first discharge pipe 10, the second storage tank 11, and the second liquid feed pipe 13 are jackets for temperature control (not shown). Is installed.

The foaming device 2 includes a cylinder 7 through which the foaming raw material passes, and a stirring blade 8 that rotates in the cylinder 7.
The cylinder 7 is a closed container having a cylindrical side wall portion, a lid portion that closes one end of the side wall portion in the axial direction, and a bottom portion that closes the other end of the side wall portion in the axial direction. An introduction port is provided on one end side of the side wall portion, and the first liquid feeding pipe 3 is connected to the inlet. A discharge port is provided at the bottom, and the first discharge pipe 10 is connected to the bottom. The discharge port to which the first discharge pipe 10 is connected may be provided at a place other than the bottom portion, for example, a side wall portion.
In the case of a batch type dynamic stirring device, it is basic to operate the stirring blade in an open container, but in the case of a continuous type dynamic stirring device, the stirring blade is operated in a closed state. Is the basis.
The stirring blade 8 includes a stirring shaft and a stirring blade attached to the stirring shaft, and is arranged coaxially with the cylinder 7. The stirring shaft is inserted through the lid of the cylinder 7, and one end of the stirring shaft protrudes from the lid of the cylinder 7. One end of the stirring shaft is connected to the motor 6. By operating the motor 6, the stirring blade 8 rotates, and the inside of the cylinder 7 is stirred. Examples of the stirring blade of the stirring blade 8 include a pin type.

The dasher 12 includes a cylinder 17 through which foamed substances and liquid substances pass, and a stirring blade 18 that rotates in the cylinder 17, which is a dynamic stirring means.
The dynamic stirring means means a means for mechanically operating and stirring a fluid, such as a stirring blade configured to be rotatable.
The cylinder 17 is a closed container having a cylindrical side wall portion, a lid portion that closes one end of the side wall portion in the axial direction, and a bottom portion that closes the other end of the side wall portion in the axial direction. An introduction port 17a is provided at the bottom, and the first discharge pipe 10 is connected to the introduction port 17a. A discharge port 17b is provided on one end side of the side wall portion, and a second discharge pipe 15 is connected to the discharge port 17b.
The stirring blade 18 includes a stirring shaft and a plurality of stirring blades attached to the stirring shaft, and is arranged coaxially with the cylinder 17. The stirring shaft is inserted through the lid of the cylinder 17, and one end of the stirring shaft protrudes from the lid of the cylinder 17. One end of the stirring shaft is connected to the motor 16. By operating the motor 16, the stirring blade 18 rotates to stir the inside of the cylinder 17. Examples of the stirring blade of the stirring blade 18 include a plate-shaped paddle type, a wire type, and a scraping type. The number of stirring blades is not particularly limited, but is, for example, about 2 to 50.
The clearance, which is the distance between the tip of the stirring blade of the stirring blade 18 and the inner peripheral surface of the cylinder 17, is, for example, 0.1 to 10 mm.

(Manufacturing method of food containing bubbles)
Hereinafter, an example of a method for producing a bubble-containing food using the production system 100 shown in FIG. 1 will be described.
First, a foamable raw material is foamed to obtain a foamed product (foaming step). In the foaming step, the metering pump 4 is operated to feed the foaming raw material of the first storage tank 1, the motor 6 is operated, and the stirring blade 8 is rotated. The foamable raw material is supplied to the foaming device 2 through the first liquid feeding pipe 3. At this time, air is mixed into the foamable raw material from the air introduction pipe 5. The foamable raw material mixed with air is introduced into the cylinder 7 and passes through the cylinder 7 while being agitated by the stirring blade 8 to become a foamed product.
Next, the foamed material and the liquid material are continuously supplied to the dasher 12 and stirred by the stirring blade 18 (mixing step). In the mixing step, the metering pump 9 is operated to discharge the foamed material from the foaming device 2, the metering pump 14 is operated, the liquid material of the second storage tank 11 is sent, and the motor 16 is operated. The stirring blade 18 is rotated. The foamed material is supplied to the dasher 12 through the first discharge pipe 10. The liquid material is supplied to the first discharge pipe 10 through the second liquid feed pipe 13, merges with the foamed material at the merging position 10a, and is supplied to the dasher 12. The foamed material and the liquid material are introduced into the cylinder 17 and pass through the cylinder 17 while being stirred by the stirring blade 18 to become a bubble-containing food. The bubble-containing food is discharged from the second discharge pipe 15.
In this way, bubble-containing foods are continuously produced.
If necessary, the bubble-containing food is filled in a container (not shown) arranged at the outlet of the second discharge pipe 15 (filling step). As a result, an air bubble-containing food package is obtained.
After the filling step, if necessary, the bubble-containing food inside the bubble-containing food package is frozen (freezing step). As a result, a food package containing frozen bubbles can be obtained.

"Foaming process"
As the foamable raw material, a material suitable for the desired foamed product can be used. Examples of the foamed product include whipped cream and meringue. As the foam, whipped cream or meringue is preferable because a fluffy texture can be obtained.

Examples of the foamable raw material include oil-in-water emulsions.
The oil-in-water emulsion is not particularly limited, but a composition containing milk fat and vegetable oil as the fat content and the fat content dispersed in the oil-in-water type is preferable.
The oil-in-water emulsion preferably contains foaming components such as whipped cream, egg white, soybean protein, and emulsifier.
The oil-in-water emulsion may appropriately contain other components as long as it does not interfere with the foaming property. Examples of other components include sugars and flavors.

"Cream" is a emulsion prepared using raw materials containing fat, and is a ministerial ordinance for milk, etc. (Ministry ordinance on ingredient standards for milk and dairy products, etc., December 27, 1952, Ministry of Health and Welfare Creams specified in No. 52) (hereinafter, also referred to as "fresh cream") and creams classified as "foods made mainly from milk or dairy products" specified by the Ordinance of the Ministry of Milk, etc. (hereinafter referred to as "fresh cream"). , Also referred to as "dairy cream").
Fresh cream is "raw milk, milk, or special milk from which components other than milk fat have been removed."
The milk main cream contains ingredients other than milk fat (vegetable oil, protein, various additives (embroidery, stabilizer, fragrance, etc.), etc.), and contains only milk fat as fat (pure milk fat). Cream), a mixed type containing milk fat and vegetable fat as a fat (so-called compound cream), and a pure vegetable fat type containing only vegetable fat as a fat (so-called non-daily cream).

As the foamable raw material, a commercially available product may be used, or one prepared by a known method may be used.
Before storing the foamable raw material in the first storage tank 1, or in the first storage tank 1, heat sterilization may be performed, if necessary. The sterilization conditions are not particularly limited, and the sterilization conditions can be known. For example, heating conditions at 90 ° C. for 15 seconds or a heating condition capable of obtaining a bactericidal effect equivalent thereto are preferable.

The temperature of the foamable raw material during storage in the first storage tank 1, liquid feeding, and foaming in the foaming device 2 is appropriately set so as not to adversely affect the components contained in the foaming raw material. be able to. When the foaming raw material is a whipped cream, the temperature can be, for example, 1 to 10 ° C.
The temperature of the foam is about 5 to 20 ° C.

The foamable raw material is preferably foamed so that the overrun of the foamed product is 100 to 300%. The overrun of the foam is more preferably 120 to 250% and even more preferably 150 to 235%. When the overrun is equal to or higher than the lower limit of the above range, a bubble-containing food having a lighter texture can be obtained. If the overrun is equal to or less than the upper limit of the above range, the occurrence of air bleeding during whipping can be suppressed.
Overrun is the value obtained by subtracting [mass of whip sample of the same volume] from [mass of non-whipped sample of constant volume] and dividing the obtained value by [mass of whip sample of the same volume] as a percentage. Is.
The overrun of the foam can be adjusted by the amount of air introduced from the air introduction pipe 5.

"Mixing process"
The liquid material thickens when it comes into contact with the foamed material.
The liquid material is thickened by, for example, a temperature difference from the foamed product or a chemical reaction between the component in the liquid material and the component in the foamed product.
The liquid material is preferably a liquid material that gels or solidifies upon contact with a foamed product. When the liquid material gels or solidifies due to contact with the foamed material, mixing using a static mixer as conventionally used produces relatively hard granules (gel or solid). It tends to spoil the texture. According to the present invention, a smooth texture can be obtained even in such a case.
The liquid material itself may be a food containing bubbles, but it is preferable that the liquid does not contain bubbles. In this case, "does not contain air bubbles" means that the operation of foaming is not performed.

The liquid material typically contains a thickening component and water.
Examples of the thickening component include gelling agents such as gelatin, agar, pectin, alginic acid and monovalent metal salts thereof (sodium salt and the like), thickening agents and the like. Alginic acid and its monovalent metal salt react with polyvalent metal ions such as calcium ion and magnesium ion to gel. Known thickeners can be used for each of these thickening components. Two or more kinds of these thickening components may be used in combination. As the thickening component, a gelling agent is preferable because the liquid material gels or solidifies when it comes into contact with the foamed product.
If necessary, the liquid material may appropriately contain other components as long as it does not interfere with the property of thickening due to contact with the foamed product. Examples of other components include sugars and flavors.

Examples of liquid substances containing a gelling agent as a thickening component include the following.
(1) A liquid material containing a gelling agent having a gelling temperature higher than the temperature of the foamed product.
(2) A liquid material containing a gelling agent that gels by reacting with a component contained in the foam.

The liquid material (1) is stored in the second storage tank 11 at a temperature higher than the gelling temperature of the gelling agent, is fed, and comes into contact with a foamed material having a temperature equal to or lower than the gelling temperature.
Examples of the gelling agent in the liquid material (1) include gelatin (gelling temperature 5 to 20 ° C.) and agar (gelling temperature 25 to 40 ° C.). Two or more of these gelling agents may be used in combination.

The concentration of the gelling agent in the liquid material of (1) is preferably a concentration that satisfies the following conditions a and b. If the concentrations satisfy the conditions a and b, it is easy to obtain a food containing bubbles having an elastic texture.
Condition a: A concentration at which the hardness of the gel obtained by cooling the liquid material from 60 ° C. to 10 ° C. and holding it for 24 hours becomes 0.05 N or more and 50 N or less.
Condition b: A concentration at which the viscosity of the liquid material at 60 ° C. is 10,000 mPa · s or less.

For the hardness under condition a, set a disc-type knife (No. 1, diameter 10 mm) on a leometer (CONPAC 100-II, manufactured by Sun Electronics Co., Ltd.), and place the knife on a gel at 80 mm / mm under the condition of 10 ° C. It is the breaking strength at the time when the gel breaks when it is penetrated at a rate of minutes.
The viscosity under condition b is measured by a B-type viscometer.

When the gelling agent is gelatin, the gelatin concentration in the liquid material is preferably 5 to 20% by mass, more preferably 10 to 15% by mass. When the gelatin concentration is within the above range, the conditions a and b can be easily satisfied.

Examples of the gelling agent in the liquid substance of (2) include a monovalent metal salt of alginic acid, pectin (particularly low methoxyl pectin (LM pectin)) and the like. Since these gelling agents react with calcium to gel, those containing calcium as a foam (for example, whipped cream) are combined. Two or more of these gelling agents may be used in combination.

As the liquid material, a commercially available product may be used, or a liquid material prepared by a known method may be used.
For example, the liquid substance (1) described above can be prepared by dissolving a gelling agent in warm water. The temperature of the hot water may be 60 ° C. or higher (for example, 90 ° C.) as long as the gelling agent can be dissolved.

Before storing the liquid material in the second storage tank 11, or in the second storage tank 11, heat sterilization may be performed, if necessary. The sterilization conditions are not particularly limited, and the sterilization conditions can be known. For example, heating at 80 ° C. for 1 minute, or heating conditions that can obtain a bactericidal effect equivalent thereto are preferable.

The temperature of the liquid material during storage and liquid feeding in the second storage tank 11 can be appropriately set so as not to adversely affect the components contained in the liquid material. When the liquid material contains gelatin, it can be, for example, 30 to 50 ° C.

The ratio expressed by (specific gravity of liquid material) / (specific gravity of foamed material) (hereinafter, also simply referred to as “specific gravity ratio”) is preferably 1.9 to 3.8, and is preferably 2.1 to 3.8. 3 is more preferable, and 2.4 to 3.2 is even more preferable. The larger the specific gravity ratio, the more difficult it is for the foamed material and the liquid material to be uniformly mixed in a static mixer as conventionally used. According to the present invention, the foamed material and the liquid material can be uniformly mixed even when the specific gravity ratio is equal to or higher than the lower limit of the above range. When the specific gravity ratio is not more than the upper limit of the above range, the foamed material and the liquid material can be mixed more uniformly, and air bleeding can be suppressed.

The mass ratio of the foamed material to the liquid material is preferably foamed material: liquid material = 6: 4 or more, and more preferably 8: 2 or more. When the proportion of the foamed product is equal to or higher than the lower limit value, the texture of the foamed food becomes lighter and fluffier.

When the liquid material contains gelatin, the ratio of gelatin to the total of the foamed product and the liquid material is preferably 0.5 to 2.7% by mass. When the ratio of gelatin is within the above range, a bubble-containing food having a more elastic texture can be obtained. Further, when the bubble-containing food is whipped cream, the artificial flower property is also good.

When the liquid material contains at least one selected from the group consisting of agar and pectin, the ratio of the total of agar and pectin to the total of the foamed product and the liquid material shall be 0.2 to 1.0% by mass. Is preferable. When the total ratio of agar and pectin is within the above range, a bubble-containing food having a more elastic texture can be obtained. Further, when the bubble-containing food is whipped cream, the artificial flower property is also good.

The supply speed (flow rate) of the foamed material and the liquid material to the dasher 12 is not particularly limited.
The flow rate of the foam may be, for example, 10 to 530 mL / s.
The flow rate of the liquid material may be, for example, 0.5 to 50 mL / s.

In the present embodiment, the foamed material and the liquid material merge at the merging position 10a, which is the connection position of the second liquid feeding pipe 13 to the first discharging pipe 10.
When merging the foamed material and the liquid material, it is preferable to supply the liquid material to the merging position 10a from the lower side to the upper side of the merging position 10a of the foamed material and the liquid material. Since the foamed material has a lower specific gravity than the liquid material, if the liquid material is supplied horizontally or from above with respect to the merging position 10a, there is a concern that the foamed material will flow back. By supplying the liquid material from the bottom to the top, the backflow of the foamed material can be suppressed.
In order to supply the liquid material to the merging position 10a from below, for example, the second liquid feeding pipe 13 may be connected to the first discharging pipe 10 from below.
The angle formed by the supply direction of the liquid material and the horizontal direction with respect to the merging position 10a may be, for example, 10 to 90 °. When this angle is 90 °, the supply direction of the liquid material is vertically upward.

In the mixing step, stirring by the stirring blade 18 is started within 11 seconds after the foamed product and the liquid material merge. As a result, the foamed material and the liquid material can be uniformly mixed before the liquid material is thickened, and a foam-containing food having a smooth texture can be obtained.
In FIG. 1, "starting stirring by the dynamic stirring means within 11 seconds after the foamed material and the liquid material merge" means that the foamed material and the liquid material merge at the confluence position 10a. This means that the time required to reach the introduction port 17a of the cylinder 17 is within 11 seconds.
The time from the merging of the foamed material and the liquid material to the start of stirring by the stirring blade 18 is preferably within 11 seconds, more preferably within 9 seconds, further preferably within 5 seconds, and particularly preferably 0 seconds. ..

The time from the merging of the foamed material and the liquid material to the start of stirring by the stirring blade 18 can be adjusted by the distance from the merging position 10a of the foamed material and the liquid material to the introduction port 17a. The distance may be adjusted so as to reach the introduction port 17a within 11 seconds from the merging position 10a in consideration of the supply speed of the foamed material and the liquid material.
In the present embodiment, the merging position 10a of the foamed material and the liquid material is the connection position of the second liquid feeding pipe 13 to the first discharge pipe 10, and the distance from the merging position 10a to the introduction port 17a is It can be adjusted by the connection position of the second liquid feeding pipe 13.

As shown in FIG. 2, the cylinder 17 may be provided with the second introduction port 17c to connect the second liquid feeding pipe 13. In this case, the foamed material supplied from the introduction port 17a and the liquid material supplied from the second introduction port 17c merge in the cylinder 17 and are agitated by the stirring blade 18, so that the foamed material and the liquid material are agitated. The time from the merging of the objects to the start of stirring by the stirring blade 18 can be set to 0 seconds. Therefore, it can be interpreted that the second introduction port 17c also serves as the merging position 10a.
The second introduction port 17c is provided, for example, on the other end side of the side wall portion of the cylinder 17 (the side opposite to the side where the discharge port 17b is provided).

When the second introduction port 17c is provided in the cylinder 17, as shown in FIG. 3, the cylinder 17 is arranged with the introduction port 17a on the lower side and the axis line in the vertical direction, and the liquid material is discharged from the lower side into the cylinder 17. It is preferable that the second introduction port 17c is provided so as to be inclined with respect to the axis of the cylinder 17 so as to be introduced into the cylinder 17. As a result, the backflow of foam can be suppressed.

As the stirring condition, it is sufficient that the foamed substance and the liquid substance can be sufficiently mixed, but the stirring blade 18 is preferably rotated at a peripheral speed of 15 to 512 cm / s. The peripheral speed is more preferably 25 to 256 cm / s, further preferably 51 to 154 cm / s. When the peripheral speed is equal to or higher than the lower limit of the above range, the foamed material and the liquid material can be sufficiently mixed. When the peripheral speed is equal to or less than the upper limit of the above range, air bleeding during stirring can be suppressed, and the texture of the foam-containing food becomes lighter and fluffier.

The moving distance of the stirring tip of the stirring blade 18 per stirring time of the foamed material and the liquid material is preferably 180 to 27,000 cm, more preferably 558 to 16500 cm, further preferably 558 to 11014 cm, and particularly preferably 558 to 5507 cm. When the moving distance of the stirring tip is equal to or greater than the lower limit of the above range, the foamed material and the liquid material can be sufficiently mixed. When the moving distance of the stirring tip is equal to or less than the upper limit of the above range, air bleeding during stirring can be suppressed, and the texture of the foam-containing food becomes lighter and fluffier.

The number of rotations of the stirring blade 18 per stirring time of the foamed material and the liquid material is preferably 30 to 1000 times, more preferably 50 to 500 times, still more preferably 100 to 300 times. When the rotation speed of the stirring blade 18 is equal to or higher than the lower limit of the above range, the foamed material and the liquid material can be sufficiently mixed. When the rotation speed of the stirring blade 18 is not more than the upper limit value in the above range, air bleeding during stirring can be suppressed, and the texture of the foam-containing food becomes lighter and fluffier.

The stirring time of the foamed product and the liquid material is the time during which the foamed product and the liquid material are stirred by the dynamic stirring means. In FIGS. 1 and 2, the time (residence time) for the foamed material and the liquid material to pass through the cylinder 17, that is, from the introduction port 17a to the discharge port 17b of the cylinder 17 for the foamed material and / or the liquid material. It's time.
As shown in FIG. 2, when the foamed material and the liquid material are introduced from different inlets and the time for passing through the cylinder 17 is different, the shorter time is set as the stirring time.
The stirring tip is the tip of the stirring blade, that is, the position farthest from the stirring shaft.
The moving distance of the stirring tip is determined by (peripheral velocity (cm / s) of the stirring tip) × (time (s) for the bubbles and liquids to pass through the cylinder 17).
The moving distance of the stirring tip can be adjusted by the number of rotations (rpm) of the stirring blade 18 per unit time and the flow rate of bubbles and liquids.

The specific gravity of the bubble-containing food is preferably 0.278 to 0.591, more preferably 0.317 to 0.543, and even more preferably 0.331 to 0.484. When the specific gravity is equal to or less than the upper limit of the above range, the occurrence of air bleeding is further suppressed. When the specific gravity is equal to or higher than the lower limit of the above range, the texture becomes lighter.

The Penetro hardness of the foam-containing food immediately after mixing the foamed material and the liquid material at 7 ° C. is preferably 120 to 330, more preferably 150 to 300, and even more preferably 180 to 270. When the Penetro hardness is equal to or less than the upper limit of the above range, air bleeding after thawing is further suppressed. When the Penetro hardness is equal to or higher than the lower limit of the above range, it is easy to obtain a crunchy texture.

The Penetro hardness is a value (without a unit) obtained by multiplying the penetration distance (mm) of the conical cone when a specific conical cone is dropped and penetrated into the composition under predetermined conditions by 10. More specifically, using a penetrometer, an aluminum conical cone having a bottom diameter of 24 mm, a height of 33.5 mm, a tip angle of 40 °, and 12 g is penetrated into the sample, and the penetration depth (mm) is 10. The doubled value is called Penetro hardness. The larger this value is, the softer it is.

"Filling process"
The shape of the container for filling the bubble-containing food may be any shape such as a bag shape, a box shape, a tray shape, and a cup shape.
When a cup-shaped container is adopted, it is desirable to seal the container after filling the container with air bubble-containing food, and the container can be sealed by covering with aluminum foil, a plastic sheet, or the like and heat-sealing or adhering. ..
When a soft bag-shaped container is used, it is particularly preferable that the base can be set directly. If it is a soft bag-shaped container, the thawed bubble-containing food can be squeezed out of the container. In particular, if the mouthpiece can be set directly, the mouthpiece can be set in a bag-shaped container after thawing and topped with food containing bubbles to form artificial flowers.
The material of the container may be any material such as plastic, metal, and paper. When the air bubble-containing food package is frozen, it is preferably made of a material that can withstand low temperatures.
The filling method is not particularly limited, and a known bubble-containing food filling method can be adopted.

"Freezing process"
There are no particular restrictions on the freezing method. Freezing may be performed in a batch system or in a continuous system. Examples of the batch-type freezing method include a method of storing a bubble-containing food package in a freezer. Examples of the continuous freezing method include a method in which an air bubble-containing food package is transferred by a conveyor, continuously carried into a freezing chamber, and continuously passed through the freezing chamber. After that, the frozen bubble-containing food package can be continuously packed in a cardboard box or the like by, for example, a continuous boxing device, and collected.
The freezing temperature varies depending on the type of fat and oil used and its content, but is preferably -18 ° C. or lower, for example.
The frozen bubble-containing food can be thawed at room temperature or lower, particularly preferably 10 ° C. or lower, and then used for artificial flowers or the like according to a conventional method. There is no particular limitation on the temperature of food containing bubbles when used for artificial flowers.

(Other embodiments)
Although the present invention has been described above with reference to embodiments, the present invention is not limited to the above embodiments. Each configuration and a combination thereof in the above-described embodiment are examples, and the configurations can be added, omitted, replaced, and other changes within the scope of the gist of the present invention.

For example, in the above embodiment, a dasher 12 including a cylinder 17 and a stirring blade 18 is used as the dynamic stirring device, but the present invention is not limited to this.
For example, as shown in FIG. 4, a stirring pump 21 may be used as the dynamic stirring device.
The stirring pump 21 is, for example, a gear pump including a closed container and a pair of gears (dynamic stirring means) housed in the closed container with teeth meshed with each other. Each pair of gears is connected to a motor. When the motor is operated and the pair of gears are rotated in opposite directions, the foamed material and the liquid material supplied in the closed container are mixed and moved in the closed container and discharged from the closed container. In this case, it is desirable that the time from the confluence position 10a to the introduction port 21a of the stirring pump 21 for the foamed material and the liquid material is within 11 seconds.
As the dynamic stirring device, the dasher 12 including the cylinder 17 and the stirring blade 18 is preferable in that the foamed material and the liquid material can be mixed more uniformly.

As shown in FIG. 4, a static mixing device 22 may be arranged after the dynamic stirring device, and the foamed material and the liquid material stirred by the dynamic stirring device may be further mixed by the static mixing device 22. ..
Examples of the static mixing device 22 include static mixers of various companies.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to these examples.

<Test Example 1>
In this test, the stirrer used for stirring the foamed material and the liquid material, and the time from when the foamed material and the liquid material are merged to the start of stirring by the stirrer are between the foamed material and the liquid material. It was carried out to evaluate the effect on the state of mixing with the substance.

(Example 1, Comparative Example 1)
A gel-like whipped cream (food containing bubbles) was produced by the following procedure using the production system having the configuration shown in FIG. As the foaming device 2, a continuous whipper manufactured by Towa Techno Co., Ltd. was used. As the dasher 12, a dynamic mixer manufactured by INDAG was used.

"Preparation of foaming raw materials"
The raw materials shown in Table 1 were mixed to prepare an oil-in-water emulsion, which was sterilized by heating at 90 ° C. for 15 seconds, cooled to 5 ° C., and temporarily stored in the first storage tank 1. Heat sterilization was performed using a plate-type heat sterilizer manufactured by Morinaga Engineering Co., Ltd.

"Preparation of liquid material"
Gelatin is dissolved in warm water at 90 ° C to prepare a gelatin solution (liquid) having a concentration of 10% by mass, sterilized by heating at 80 ° C for 1 minute, cooled to 40 ° C, and stored in the second storage. Tank 11 Once stored in the tank. This concentration was a concentration satisfying the above-mentioned conditions a and b. Heat sterilization was performed using a plate-type heat sterilizer manufactured by Morinaga Engineering Co., Ltd.

"Foamization of foaming raw materials"
The metering pump 4 and the motor 6 were operated to whip the oil-in-water emulsion to obtain a whipped cream. The overrun of whipped cream was 235%.

"Mixing of foam and liquid"
The metering pumps 9 and 14 were operated to supply the foam and liquid to the dasher 12, and the motor 16 of the dasher 12 was operated to stir the foam and liquid to obtain a gel-like whipped cream. ..
Depending on the connection position of the second liquid feeding pipe 13, the time from merging the foamed material and the liquid material to the start of stirring in the dasher 12 was adjusted to be the time shown in Table 2. The rotation speed of the stirring blade was 100 rpm. The moving distance of the stirring tip of the stirring blade per stirring time was 5500 cm, and the peripheral speed was 51.3 cm / s. The mass ratio of the whipped cream: gelatin solution was 10: 1, the flow rate of the whipped cream was 17.4 mL / s, and the flow rate of the gelatin solution was 0.55 mL / s. The temperature of the whipped cream when the whipped cream and the gelatin solution merged was 13.5 ° C, and the temperature of the gelatin solution was 40 ° C.

"Filling, freezing"
The obtained gel-like whipped cream was filled in an 800 mL plastic container, covered with a plastic sheet, heat-sealed and sealed to obtain a whipped cream package. This whipped cream package was immediately carried into a freezer and frozen at −18 ° C. or lower for 48 hours to obtain a frozen whipped cream package.

(Examples 2 to 3)
A gel-like whipped cream (food containing bubbles) was produced by the following procedure using the production system having the configuration shown in FIG. As the foaming device 2, a continuous whipper manufactured by Towa Techno Co., Ltd. was used. As the stirring pump 21, an RP pump (gear type rotor) manufactured by Daido Metal Co., Ltd. was used. As the static mixing device 22, a static mixer manufactured by Noritake Co., Ltd. Limited was used.

In the same manner as in Example 1 and Comparative Example 1, the foaming raw material was prepared, the liquid material was prepared, and the foaming raw material was foamed.
Next, the metering pumps 9 and 14 are operated to supply the foamed material and the liquid material to the dasher 12, and the motor of the stirring pump 21 is operated to stir the foamed material and the liquid material, and then the static mixing device. Further mixing at 22 gave a gel whipped cream.
Depending on the connection position of the second liquid feeding pipe 13, the time from merging the foamed material and the liquid material to the start of stirring by the dynamic stirring device was adjusted to be the time shown in Table 2. The mass ratio of the whipped cream: gelatin solution, the flow rate of the whipped cream, the flow rate of the gelatin solution, the temperature of the whipped cream, and the temperature of the gelatin solution were the same as in Example 1 and Comparative Example 1, respectively.
Then, it was filled and frozen in the same manner as in Example 1 and Comparative Example 1.

(Comparative Example 2)
The stirring pump 21 was removed from the manufacturing system having the configuration shown in FIG. 4, and the same operation as in Example 2 was performed except that the foamed material and the liquid material were directly introduced into the static mixing device 22 and mixed, and the gel-like whipping was performed. A docream (food containing bubbles) was produced.
The time from merging the foamed material and the liquid material until they were introduced into the static mixing device 22 was 13 seconds.
Then, it was filled and frozen in the same manner as in Example 1 and Comparative Example 1.

(Evaluation)
The specific gravity (specific gravity after mixing) and the Penetro hardness of the gel-like whipped cream obtained in each example were measured. In addition, the mixed state was evaluated by the following evaluation method. Furthermore, the state of the upper surface of the whipped cream after thawing was evaluated by the following evaluation method. The results are shown in Table 2.
Table 2 also shows the theoretical specific gravity after mixing. The smaller the difference between the theoretical specific gravity after mixing and the specific gravity after mixing, the more the air bleeding during mixing is suppressed.
The theoretical specific gravity after mixing was calculated by the following formula using the mass mixing ratio of the foamed material and the liquid material.
(Specific gravity of foamed material x Mass mixing ratio of foamed material) + (Specific gravity of liquid material x Mass mixing ratio of liquid material)
= Theoretical specific gravity after mixing The mass mixing ratio is the mixing ratio of the foamed material and the liquid material based on the mass, and each can be calculated by the following formula. The mass in this case becomes the mass flow rate when changed per unit time.
Mass of foamed material / (mass of foamed material + mass of liquid material) = mass mixing ratio of foamed material Mass of liquid material / (mass of foamed material + mass of liquid material) = mass mixing ratio of liquid material

"Evaluation method of mixed state"
The mixed state was visually confirmed and evaluated according to the following criteria.
⊚: There is no unevenness, it is smooth, and no grain is confirmed.
◯: If you look closely, you can see fine grains.
Δ: Small grains are confirmed.
X: Grains are confirmed.

"How to evaluate the condition of the upper surface of whipped cream after thawing"
The frozen whipped cream package was allowed to stand in a refrigerator at 5 ° C. for 24 hours to thaw, the sheet was peeled off, and the state of the upper surface of the thawed whipped cream was visually confirmed and evaluated according to the following criteria.
◯: No valley is formed on the upper surface, and the upper surface is smooth.
X: A valley is formed on the upper surface, which spoils the aesthetic appearance.

From the results in Table 2, when stirring by the dynamic stirring means was started within 11 seconds after the foamed material and the liquid material merged, a bubble-containing food having a good mixed state was obtained, and after thawing, the food containing bubbles was obtained. It was found that a food package containing frozen bubbles with excellent quality (aesthetics) can be obtained. It should be noted that the fact that a food package containing frozen bubbles having excellent quality can be obtained by starting stirring by the dynamic stirring means within 11 seconds after the foamed substance and the liquid substance merge. It was discovered for the first time by the inventors.

<Test Example 2>
This test was carried out to evaluate the influence of the peripheral speed of the stirring blade or the moving distance of the stirring tip of the stirring blade per stirring time on the physical properties (specific gravity, Penetro hardness) of the bubble-containing food.

(Examples 4 to 7)
A gel-like whipped cream (food containing bubbles) was produced by performing the same operation as in Example 1 except that the number of rotations of the stirring blade, the flow rate of the whipped cream, and the flow rate of the gelatin solution were as shown in Table 3.
The specific gravity (specific gravity after mixing) and the Penetro hardness of the gel-like whipped cream obtained in each example were measured. The results are shown in Table 3. Table 3 also shows the theoretical specific gravity after mixing.

From the results in Table 3, it can be confirmed that the occurrence of air bleeding can be suppressed when the peripheral speed of the stirring blade is slow or the moving distance of the stirring tip of the stirring blade is small per stirring time.
In particular, when stirring by the dynamic stirring means is started within 11 seconds after the foamed material and the liquid material merge, the value obtained by subtracting the theoretical specific gravity after mixing from the specific gravity after mixing (measured value) is 0. It can be confirmed that it is preferably .040 or less, more preferably 0.025 or less, and further preferably 0.009 or less.

1 1st storage tank, 2 foaming device, 3 1st liquid feed pipe, 4 metering pump, 5 air introduction pipe, 6 motor, 7 cylinder, 8 stirring blade, 9 metering pump, 10 1st discharge pipe, 11 2nd Storage tank, 12 dasher (dynamic stirrer), 13 second liquid feed pipe, 14 metering pump, 15 second discharge pipe, 16 motor, 17 cylinder, 17a introduction port, 17b discharge port, 17c second introduction port, 18 Stirring blade, 100 bubble-containing food manufacturing system

Claims (7)

It has a step of continuously supplying a foamed product and a liquid material thickened by contact with the foamed product to a dynamic stirring device provided with a dynamic stirring means, and stirring the foamed material by the dynamic stirring means. ,
A method for producing a bubble-containing food, wherein stirring by the dynamic stirring means is started within 11 seconds after the foamed product and the liquid material merge. The method for producing a bubble-containing food according to claim 1, wherein the ratio represented by (specific gravity of the liquid substance) / (specific gravity of the foamed substance) is 1.9 to 3.8. The method for producing a bubble-containing food product according to claim 1 or 2, wherein the dynamic stirring device includes a cylinder through which the foamed substance and the liquid substance pass, and a stirring blade rotating in the cylinder. The method for producing a bubble-containing food according to claim 3, wherein the stirring blade is rotated at a peripheral speed of 15 to 512 cm / s. The bubble according to any one of claims 1 to 4, wherein the liquid substance is supplied to the confluence position from below the confluence position of the foamed substance and the liquid substance to merge with the foamed substance. Manufacturing method of contained food. A bubble-containing food obtained by the method for producing a bubble-containing food according to any one of claims 1 to 5, and the obtained bubble-containing food is filled in a container to obtain a bubble-containing food package. Manufacturing method of packaging. A bubble-containing food package is obtained by the method for producing a bubble-containing food package according to claim 6, and the bubble-containing food inside the obtained bubble-containing food package is frozen to obtain a frozen bubble-containing food package. , A method for manufacturing a food package containing frozen bubbles.

Images