JP4387958B2 - Pudding and manufacturing method thereof - Google Patents

Description

  The present invention relates to a pudding of a type in which a pudding raw material liquid is filled in a container and heated and solidified, and a method for producing the same.

  Conventionally, as an industrially produced pudding, there is a type that is produced by heating and coagulating a raw material liquid containing an egg component by baking and / or steaming. Specifically, egg ingredients and other ingredients are mixed and dissolved at a temperature lower than the heat coagulation temperature of the egg ingredients to prepare a raw material liquid, the raw material liquid is filled into a container, and heated and coagulated using an oven or a steamer. Manufactured.

  In the pudding manufacturing method as described above, a foamed structure (generally called “su”) is formed on the inner surface of the container in the firing and / or steaming step. May be formed and the appearance of the product may be impaired. The cause of this “su” is that the raw material liquid is not sufficiently degassed before baking and / or steaming, the raw material liquid is not sufficiently homogenized, and the raw material liquid is put into a container by a filling machine. It is known that air is entrained in the raw material liquid due to the influence of the discharge pressure when filling, the heat from below the heating device is too strong, and the like.

A method for suppressing the occurrence of “su” as described above has been proposed.
For example, in Patent Document 1 described below, when a raw material solution containing gelatin is filled in a container and once cooked, the bubble-containing raw material is cooked on the upper layer and further baked in an oven. Are listed.
Patent Document 2 below discloses a method of suppressing the generation of “su” by degassing a raw material solution with an ultrasonic irradiation apparatus, filling the container into a container, and firing and / or steaming.
Patent Document 3 below discloses a method of suppressing the occurrence of “su” by spraying an alcohol liquid in a container filled with the raw material liquid in advance to improve the adhesion between the raw material liquid and the container.
JP-A-6-261705 JP 2004-41019 A JP 2004-113119 A

  However, since the method described in Patent Document 1 requires two-stage heating, the manufacturing process becomes extremely complicated. The method described in Patent Document 2 is effective when a special device called an ultrasonic irradiation device is required, and when air is entrained in the filling process of the container after deaeration with the ultrasonic irradiation device. There is a problem that there is no. The method described in Patent Document 3 requires a new process for spraying the alcohol liquid and also requires an alcohol spraying device.

  The present invention has been made in view of the above circumstances, and provides a pudding and a method for producing the pudding that can improve the appearance of a product by suppressing the occurrence of “su” in a heat-solidified pudding by a simple method. The issue is to provide.

In order to achieve the above object, the method for producing a pudding of the present invention includes a step of filling a container with a pudding raw material liquid containing fermented cellulose and heat-coagulating it using an oven before sealing. .
It is preferable that content of the fermented cellulose in the said pudding raw material liquid is 0.01-0.12 mass%.

When performing the homogenization process, the purine raw material liquid is obtained by mixing the homogenized liquid and the egg component by homogenizing the fermented cellulose-containing liquid containing fermented cellulose and not containing the egg component to obtain a homogenized liquid. A method having a mixing step of preparing can be used.
When performing the said homogenization process and the said mixing process, you may mix other raw materials other than fermented cellulose and an egg component with the said homogenization liquid and an egg component in the said mixing process.
Or when performing the said homogenization process and the said mixing process, you may contain other raw materials other than fermented cellulose and an egg component in the said fermented cellulose containing liquid.
When performing a homogenization process, the method of preparing the said purine raw material liquid by homogenizing the liquid mixture containing an egg component and fermented cellulose can be used.

The present invention provides a pudding obtained by filling a pudding raw material liquid into a container and heating and coagulating it using an oven before sealing , and uniformly containing fermented cellulose.
In addition, the present invention provides a pudding characterized by being filled with a pudding raw material liquid containing homogenized fermented cellulose and heated and solidified using an oven before sealing .
In the pudding of the present invention, the content of fermented cellulose in the pudding raw material liquid is preferably 0.01 to 0.12% by mass.

  According to the present invention, it is possible to improve the appearance of a product by suppressing the occurrence of “su” in a heat-solidified pudding by a simple method.

As raw materials for purines, egg components, milk components, sweetening components, etc. are usually used, but these known components can also be used in the present invention.
As the egg component, whole egg, egg yolk, egg white and the like can be used, and those added with sugar may be used. The eggs are mainly chicken eggs, but eggs such as quail and ducks may also be used.
As the milk component, raw milk, cow milk, skim milk, concentrated milk, skim concentrated milk, milk, cream, butter, cheese, skim milk powder, whole milk powder and the like can be used.
As the sweetening component, sugar or a sweetener other than sugar can be used.
Besides these, fats and oils, pigments, seasonings, fragrances, alcoholic beverages, fruit juices, emulsifiers and the like can be used as necessary.

In the present invention, fermented cellulose is used as an essential component. Fermented cellulose is cellulose produced by Acetobactor aceti. For example, Nata de Coco obtained by fermenting a coconut milk medium with Acetobactor aceti is one type of fermented cellulose. Fermented cellulose can be obtained from commercial products.
The amount of fermented cellulose added is preferably in the range of 0.01 to 0.12% by mass and more preferably in the range of 0.03 to 0.09% by mass with respect to the purine raw material liquid. If the added amount of fermented cellulose is too small, the effect of suppressing the occurrence of “su” will be insufficient, while if too much, the occurrence of “su” will be promoted. It is considered that when the amount of fermented cellulose added is too large, the viscosity of the pudding raw material liquid increases and air is easily involved when filling the pudding raw material liquid into the container.

In the present invention, pudding is generally produced by preparing a pudding raw material liquid containing fermented cellulose, filling the pudding raw material liquid in a container, and solidifying by heating.
In addition to the fermented cellulose, the pudding raw material liquid contains an egg component, a milk component, a sweetening component, and other components as required.
The method for preparing the pudding raw material liquid is not particularly limited, and may be mixed so that each component is uniformly dissolved at a temperature equal to or lower than the heat coagulation temperature of the egg component.

Of the components contained in the pudding raw material liquid, at least the fermented cellulose is preferably subjected to a homogenization step. That is, it is preferable to provide a step of homogenizing a liquid containing at least fermented cellulose. The homogenization and homogenization process in the present invention means the homogenization and homogenization process in the process of producing pudding using each raw material, and the homogenization and homogenization process in the process of manufacturing each raw material. Is not included in this.
As shown in the test examples to be described later, when the fermented cellulose contained in the pudding raw material liquid undergoes a homogenization process, the effect of suppressing the generation of purine “su” is improved compared to the case where it has not undergone the homogenization process. To do. By homogenizing the liquid containing fermented cellulose, the fibers of fermented cellulose are unraveled to form a three-dimensional network structure, limiting the movement of aggregation and contraction when the egg protein in the purine raw material liquid is heat-coagulated. Therefore, it is estimated that it is difficult to make “su”.

When performing the homogenization step, the egg component contained in the pudding raw material liquid may or may not go through the homogenization step. Therefore, as a method for preparing a purine raw material liquid containing homogenized fermented cellulose, (1) homogenized fermented cellulose-containing liquid containing fermented cellulose and not containing egg components, and mixing the resulting homogenized liquid and egg components Thus, a method of preparing a pudding raw material liquid can be used. The egg component contained in the purine raw material liquid obtained by this method (1) has not undergone the homogenization step.
Alternatively, (2) a method of preparing a purine raw material liquid by homogenizing a mixed liquid containing egg components and fermented cellulose can also be used. The egg component contained in the purine raw material liquid obtained by this method (2) has undergone a leveling step.
The method (1) is preferred in that the fermented cellulose-containing liquid can be subjected to high-temperature heat sterilization.

In the said method (1), other raw materials other than fermented cellulose and an egg component, specifically a milk component, a sweet taste component, and another component may pass through a homogenization process and do not need to pass through. Therefore, in the above method (1), (1-1) in the mixing step of mixing the homogenized liquid and the egg component, a method of preparing a purine raw material liquid by mixing other raw materials together may be used, or (1-2) The fermented cellulose-containing liquid may contain other raw materials, and a homogenized liquid obtained by homogenizing the fermented cellulose and the egg component may be mixed to prepare a purine raw material liquid. The egg component and other raw materials to be mixed with the homogenizing liquid are preferably dispersed or dissolved in water as required.
Further, the method (1-1) and the method (1-2) can be used in combination. That is, a part of other raw materials may be contained in the fermented cellulose-containing liquid and homogenized, and the rest of the other raw materials may be added to the homogenized liquid and mixed together with the egg components.
In particular, in the method (1-1), the (1-1S) fermented cellulose-containing liquid does not contain other raw materials, but the fermented cellulose is dissolved or dispersed in water alone, and the resulting homogenized liquid is egg-free. A method of adding and mixing all of the components and other raw materials is more preferable. According to this method (1-1S), the viscosity of the fermented cellulose-containing liquid can be kept low, and homogenization can be performed more easily.
In particular, in the method (1-2), the (1-2S) fermented cellulose-containing liquid is made to contain all other raw materials, and the egg mixture is added to the homogenized liquid that has been homogenized. preferable. According to this method (1-2S), it is possible to further suppress the occurrence of “su” during heat solidification.

  In the said method (2), other raw materials (except fermented cellulose and an egg component) may be contained in the liquid mixture before homogenization, and may be added and mixed after homogenization. Or a part of other raw material may be contained in the mixed solution before homogenization, and the remainder may be added after homogenization. In view of the simple manufacturing process, a method of first preparing a mixed liquid obtained by mixing all of fermented cellulose, egg components, and other raw materials, and homogenizing the mixed liquid is preferable.

  In any of the above methods, in the step of mixing and dissolving the raw materials, a mixer (for example, trade name: Super Mixer, manufactured by Yasuda Finete), an ejector (for example, trade name: ejector, manufactured by Yasuda Finete), A tank with a stirrer (for example, trade name: B pass, manufactured by Yasuda Finete Co., Ltd.) or the like can be suitably used.

  In any of the above methods, when the homogenization step is performed, a high-pressure homogenizer (for example, trade name: Homogenizer, manufactured by Sanmaru Machinery Co., Ltd.) can be preferably used. The homogenization conditions are preferably performed by applying a pressure of 10 to 20 MPa with a homogenization valve. If the pressure is too low, the fibers of the fermented cellulose will not be sufficiently loosened. If the pressure is too high, the packing of the homogenizer will be overloaded and damaged, and the energy loss will also increase.

In particular, when the egg component is not contained in the liquid to be homogenized as in the method (1), a UHT sterilizer (for example, trade name: plate type UHT sterilizer, It is also preferable to perform the heat sterilization step and the homogenization step continuously using Morinaga Engineering Co., Ltd.). The position of the high-pressure homogenizer in this case may be UP HOMO (in the middle of the heating process) or DOWN HOMO (in the middle of the cooling process). The homogenization conditions (pressure) are the same as above.
The UHT sterilizer may be a direct heating type such as infusion and injection, or an indirect heating type such as a plate type, a tubular type, a scraping type, or a multiple pipe type. In the direct heating method, the flavor component volatilizes along with the steam when passing through an expansion vessel (a device that depressurizes and removes the steam added at the time of heating), so the indirect heating method is preferable. In the indirect heating type, a plate type that is short in heating time and has a relatively small temperature difference from the heat medium is most suitable.

In any of the above methods, the concentration of the fermented cellulose in the liquid used as a control for homogenization (the fermented cellulose-containing liquid in the method (1) and the mixed liquid containing the egg component and the fermented cellulose in the method (2)) is It is preferable not to exceed 2% by weight. More preferably, it is 1.5 mass% or less. If the concentration of the fermented cellulose is too high, the viscosity of the liquid rapidly increases after homogenization, making it difficult to handle, and the fiber breakage in the homogenization process is reduced.
The lower limit of the concentration of the fermented cellulose in the liquid used as a control for homogenization is not particularly limited, and even if it is low, it does not affect the fiber loosening.
In particular, as in the method (1-1S), when using a solution obtained by dissolving or dispersing fermented cellulose alone in water as a fermented cellulose-containing solution and homogenizing it, the fermented cellulose-containing solution in the fermented cellulose-containing solution The lower the concentration, the greater the amount of solvent (water) in the fermented cellulose-containing liquid, so the amount of water that can be used to mix and dissolve other ingredients is relatively small, and the work of mixing and dissolving is reduced. It can be difficult. Therefore, the concentration of the fermented cellulose in the fermented cellulose-containing liquid is preferably 0.5% by mass or more.

The step of filling the container with the pudding raw material liquid is a filling machine (for example, trade name: MTY Packer, manufactured by Towa Techno Co., Ltd.) that can perform two-stage filling, and then filling the pudding raw material liquid and then filling with caramel syrup and the like. The method to do is suitable.
Containers filled with the pudding raw material liquid are made of glass, plastic, metal, etc., but each has advantages and disadvantages, and is selected according to manufacturing conditions and distribution conditions. Glass made is excellent in transparency and heat resistance, but has drawbacks such as being easily broken during the process, heavy in weight, and difficult to seal. Plastic is hard to break, but its heat resistance and transparency are slightly lower than glass. Metals are difficult to break, have good thermal conductivity, and excellent heat resistance, but have disadvantages such as being opaque, the accuracy of metal detectors being reduced, and being corroded.
A transparent container made of glass or plastic is preferably used.

The step of heating and solidifying after filling the pudding raw material liquid into the container may be a firing step, a steaming step, or a combination of both.
As the heating device, an oven (for example, trade name: tunnel oven, reel oven, rack oven, convection oven, all manufactured by Hisdensha) or a steamer can be used.
In the present invention, after filling the container with the pudding raw material liquid, the container is heated and solidified using an oven before sealing.
When firing in an oven, in order to prevent partial overheating, it is desirable to place the container filled with the pudding raw material liquid in a tray filled with hot water and the like. The heating time is preferably 30 to 90 minutes, and more preferably 45 to 60 minutes. As for the temperature condition, it is preferable to adjust the heater setting and the amount of steam so that the central temperature of the purine raw material liquid filled in the container becomes 75 to 85 ° C. after 40 to 50 minutes from the start of heating.
The heating condition can be considered as the product of heating time and temperature. When heating in a short time, it is necessary to set the temperature of the oven or steamer high, so that heating unevenness is likely to occur, and there is a risk of thermal deformation when using a plastic container. On the other hand, in the case of heating for a long time, the temperature of the oven or steamer can be set low, but in order to secure the baking time in the oven or steamer, make it a huge device or reduce the production speed to secure time Since it is necessary and manufacturing efficiency deteriorates, it is preferable to set the heating conditions in consideration of these.

  The pudding obtained after the heat coagulation step is preferably a pudding product by sealing the opening of the container. When sealing the opening, after cooling so that the temperature of the pudding is about the same as the outside air temperature (10 to 30 ° C.), for example, a lid is applied to the opening of the container, preferably the flange, with a heat sealer or the like. It can be performed by a hot-pressure sealing method. If the cooling before the opening is closed with the lid is insufficient, water vapor generated from the pudding after sealing becomes condensed water inside the lid, falls on the surface of the pudding, and deteriorates the appearance. Even if the cooling temperature is too low, it will not affect the structure of the pudding unless it falls below zero and freezes, but taking an unnecessarily long cooling time before closing the opening with a lid material may cause contamination by falling bacteria. It is not preferable in terms of increasing the probability.

  The pudding of the present invention thus obtained is a pudding obtained by filling a container with a pudding raw material liquid and solidifying by heating, and uniformly contains fermented cellulose. “Uniformly contained” here means that the fermented cellulose is not unevenly distributed in the purine, but the fermented cellulose concentration in each part of the purine is made uniform.

The pudding of the present invention is a pudding of a type in which a pudding raw material liquid is heated and coagulated, the occurrence of “su” is suppressed, and the appearance is good. In addition, since the occurrence of “su” is small, the touch is smooth and the texture is good.
In the method for producing pudding of the present invention, generation of “su” during heat coagulation can be suppressed by adding fermented cellulose to the pudding raw material liquid. Therefore, it is possible to produce a pudding with less occurrence of “su” by a simple method without requiring the introduction of a new apparatus and without complicating the process.

Hereinafter, although a test example and an Example are shown, this invention is not limited to these.
<Test Example 1>
(the purpose)
This test was conducted with the aim of searching for a requirement to reduce "su".
(Sample preparation)
The formulation was as shown in Table 1 below. In the following table, “fermented cellulose (trade name: Primacel, manufactured by Saneigen FFI Co., Ltd.)” is a preparation containing 60% by mass of fermented cellulose, and “0.6% fermented cellulose solution” is the fermented cellulose 60 Homogenizer (Homogenizer, manufactured by Sanmaru Kikai Kogyo Co., Ltd., the same applies hereinafter) is used to homogenize a dispersion obtained by dispersing a mass% -containing preparation (trade name: Primacel) in water at a concentration of 1 mass% with a pressure of 15 MPa. Liquid (hereinafter referred to as a fermented cellulose homogenization liquid).

First, a pudding raw material liquid was prepared.
No. No. 1 prepared a pudding raw material liquid by uniformly mixing each raw material (not including fermented cellulose).
No. In No. 2, an egg component, fermented cellulose, and other raw materials were mixed, and a purine raw material liquid was prepared without homogenization.
No. No. 3 prepared the pudding raw material liquid by mixing the fermented cellulose homogenized liquid, egg components and other raw materials (the method (1-1S)).
No. No. 4 was prepared by mixing egg ingredients, fermented cellulose, and other raw materials to prepare a whole mixed solution, and then homogenizing the whole mixed solution with a high-pressure homogenizer at a pressure of 15 MPa to prepare a pudding raw material solution (the method described above) (2)).
No. 5 is a homogenized liquid obtained by mixing a raw material other than egg components (fermented cellulose and other raw materials) with a high-pressure homogenizer at a pressure of 15 MPa, and the egg component is added to the homogenized liquid. The pudding raw material liquid was prepared by mixing (the said method (1-2S)).

  Next, 80 g of the pudding raw material liquid is filled in a transparent container (substantially truncated cone-shaped polypropylene cup, upper diameter: 64 mm, lower diameter: 42 mm, height: 55 mm, manufactured by Kishimoto Sangyo Co., Ltd.), and 40 ° C. water is 3 cm deep. The container was placed in an aluminum tray that was placed so as to become, and the aluminum tray was heated together with an oven (trade name: CERAMIC MICRO COMPUTER OVEN, manufactured by Kudensha). The heating conditions were a set temperature of 160 ° C. and a heating time of 60 minutes, and the heater was adjusted so that the central temperature of the pudding raw material liquid became 80 ° C. 45 minutes after the start of heating. After completion of the heating, the container was taken out from the oven and cooled in the refrigerator until the center temperature of the pudding reached 10 ° C. to obtain a pudding sample.

(Evaluation methods)
About 10 pudding samples, the side surface of the container was visually observed, and the number of “su” was counted. The average value and variance of the number of “su” in 10 pudding samples were calculated. About dispersion | distribution, the equal dispersion | distribution between each sample was evaluated by F-test. About the average value, the significant difference between each sample was test | inspected and evaluated by t-test. The results are shown in Table 2.
For the F-test and t-test, known methods were used (see Baifukan Co., Ltd., “Probability Statistics Exercise 2 Statistics”, first edition of 1984, 8th edition, p112-117).
Regarding the evaluation of dispersion, “**” in Table 2 indicates that it is determined that “with equal dispersion (no difference between variations)” within a significance level of 5%.
Regarding the evaluation of the average value, “**” in Table 2 indicates that “significant difference” is determined at a significance level of 1% or more.

(result)
From Table 2, No. 1>2> 3 ≧ 4 ≧ 5.
Note that “>” indicates that the left is statistically significantly more than the right, and “≧” indicates that the left is more than the right but there is no statistically significant difference. The same applies hereinafter. )
(Discussion)
No. which does not contain fermented cellulose. 1 compared to No. 1. 2 shows that the number of “su” is significantly smaller, it is recognized that “su” can be reduced by adding fermented cellulose.
No. Fermented cellulose is not homogenized. 2 compared to No. 2. Since the number of “su” is significantly smaller in the cases of 3, 4 and 5, it is recognized that the effect of reducing the “su” is higher when the fermented cellulose undergoes the homogenization step.

<Test Example 2>
(the purpose)
This test was conducted for the purpose of searching for the amount of fermented cellulose added.
(Sample preparation)
The composition was as shown in Table 3 below. The method for preparing the pudding sample is the same as that described in No. 1 of Test Example 1. 4 (the method (2)). That is, the pudding raw material liquid used was a method in which an egg component, fermented cellulose, and other raw materials were mixed to prepare a whole mixed liquid, and then the whole mixed liquid was homogenized with a high-pressure homogenizer at a pressure of 15 MPa.

(Evaluation methods)
The obtained pudding sample was evaluated by the same method as in Test Example 1. The results are shown in Table 4.
Regarding the evaluation of dispersion, “**” in Table 4 indicates that it is determined that “with equal dispersion (no difference between variations)” within a significance level of 5%.
Regarding the evaluation of the average value, “*” in Table 4 is judged as “significantly significant” at a significance level of 1% or more, and “**” is judged as “significantly significant” at a significance level of 5% or more. Indicates.

(result)
From Table 4, No. 17>11> 12 ≧ 16> 13 ≧ 15 ≧ 14.
(Discussion)
When the content of fermented cellulose in the pudding raw material liquid is in the range of 0.01 to 0.12% by mass (No. 12 to 16), No. of fermented cellulose was not added. Compared to 11, the number of occurrences of “su” is significantly smaller.
When the content of fermented cellulose in the pudding raw material liquid is in the range of 0.03 to 0.09% by mass (No. 13 to 15), No. Compared with 12 and 16, the number of occurrences of “su” is significantly smaller.
The content of fermented cellulose in the pudding raw material liquid was 0.15% by mass (No. 17). Compared to 11, the number of occurrences of “su” increased.

<Example 1>
No. in Table 5. Purine raw material liquid was prepared according to the formulation shown in No. 21. The pudding raw material liquid was prepared using the method (1-2S). First, raw materials other than egg components (fermented cellulose and other raw materials) are mixed with a mixer (trade name: Super Mixer, manufactured by Yasuda Finete), and a UHT sterilizer (trade name: plate type UHT) incorporating a high-pressure homogenizer. Heated to 125 ° C. with a sterilizer (manufactured by Morinaga Engineering) and held for 2 seconds, then cooled to 85 ° C., homogenized by applying a pressure of 15 MPa, and then cooled to 10 ° C. to obtain a homogenized liquid . In a mixing tank (trade name: B pass, manufactured by Yasuda Finete Co., Ltd.), the egg component was added to the homogenized liquid obtained above and uniformly stirred and mixed to obtain a pudding raw material liquid.

  Apart from this, No. A syrup was prepared according to the formulation shown in 31. First, all raw materials are mixed with a mixer (trade name: Super Mixer, Yasuda Finete) and heated to 125 ° C. with a UHT sterilizer (trade name: plate type UHT sterilizer, Morinaga Engineering) 2 After being held for 2 seconds, it was cooled to 10 ° C. and stored in a tank (trade name: B Pass, manufactured by Yasuda Finete).

The purine raw material liquid obtained above was introduced into the main filler tank of a filling machine (trade name: MTY packer, manufactured by Towa Techno Co., Ltd.) capable of two-stage filling, and the syrup obtained above was introduced into the post filler tank. The same transparent container used in Test Example 1 was filled with 80 g of the pudding raw material liquid with the main filler, and then 5 g of syrup with the post filler.
Next, the entire container was placed in an aluminum tray containing 40 ° C. water at a depth of 3 cm, and the entire aluminum tray was heated in an oven. The same oven as in Test Example 1 was used, and the heating conditions were the same as in Test Example 1. After completion of heating, the container was taken out of the oven and cooled in the refrigerator until the center temperature of the pudding reached 20 ° C.

Subsequently, the container is placed in a retainer of a heat sealing device (trade name: Auto Cup Sealer, manufactured by Sunny Package), covered with a lid roll (trade name: nylon film lid, manufactured by Toyo Aluminum Co., Ltd.), and heat-pressure sealed with a heat sealer. The film was cut off with a trimming cutter and sealed.
The sealed container was put in a refrigerator and cooled, and the pudding was cooled until the center temperature of the pudding reached 10 ° C. to produce a custard pudding containing caramel syrup.
The obtained pudding has both good flavor and texture. As a result of visual observation of the side of the container for 10 pieces, the average number of “su” is 3.5, 7 at the maximum, 0 at the minimum, and the appearance is good. there were.

<Example 2>
No. in Table 5. Purine raw material liquid was prepared according to the formulation shown in FIG. The pudding raw material liquid was prepared using the method (2). First, all the raw materials (egg components, fermented cellulose, other raw materials) were mixed with a mixer (trade name: Super Mixer, manufactured by Yasuda Finete) to obtain a whole mixed solution. The whole mixed liquid was homogenized by applying a pressure of 15 MPa with a high-pressure homogenizer to obtain a pudding raw material liquid, which was stored in a mixing tank (trade name: B Pass, manufactured by Yasuda Finete).
Apart from this, No. A syrup was prepared according to the formulation shown in FIG. First, all raw materials were mixed in the same mixer as in Example 1, heated to 125 ° C. with the same UHT sterilizer as in Example 1, held for 2 seconds, then cooled to 10 ° C. and placed in the same tank as in Example 1. Stored.

In the same manner as in Example 1, the purine raw material liquid and syrup were filled in a transparent container.
Subsequently, it set to 120 degreeC with the convection oven (Brand name: Electric Convection Oven, Sanyo make), and heated for 60 minutes. The heater was adjusted so that the central temperature of the pudding raw material liquid became 80 ° C. in 40 minutes from the start of heating. After completion of heating, the container was taken out of the oven and cooled in the refrigerator until the center temperature of the pudding reached 20 ° C.
Subsequently, the container was sealed in the same manner as in Example 1.
The sealed container was put into a refrigerator and cooled, and the pudding was cooled until the center temperature of the pudding reached 10 ° C. to produce strawberry pudding with strawberry sauce.
The obtained pudding has both good flavor and texture. As a result of visual observation of the side of the container for 10 pieces, the average was 4.3 pieces, 9 pieces at the maximum, and 0 pieces at the minimum, and the appearance was good. there were.

< Reference Example 3>
No. in Table 5. Purine raw material liquid was prepared according to the formulation shown in FIG. The pudding raw material liquid was prepared using the method (1-1S). That is, using a fermented cellulose homogenized liquid, all raw materials are mixed with a mixer (trade name: Super Mixer, manufactured by Yasuda Finete) to prepare a pudding raw material liquid, and this is a tank (trade name: B pass, Yasuda). Stored in FINETE).
Apart from this, No. A syrup was prepared according to the formulation shown in 33. First, all raw materials were mixed in the same mixer as in Example 1, heated to 125 ° C. with the same UHT sterilizer as in Example 1, held for 2 seconds, then cooled to 10 ° C. and placed in the same tank as in Example 1. Stored.

In the same manner as in Example 1, the purine raw material liquid and syrup were filled in a transparent container.
Next, the entire container was placed in a commercially available steamer, steamed with the steamer in a kettle in which water was boiled with a gas stove, and heated for 60 minutes. The gas stove flame was adjusted so that the central temperature of the pudding raw material liquid became 80 ° C. 45 minutes after the start of heating. After completion of heating, the container was taken out from the steamed steam and cooled in the refrigerator until the center temperature of the pudding reached 20 ° C.
Subsequently, the container was sealed in the same manner as in Example 1.
The sealed container was put into a refrigerator and cooled, and the pudding was cooled until the center temperature of the pudding reached 10 ° C. to produce a pumpkin pudding with brown sugar syrup.
The obtained pudding has both good flavor and texture. As a result of visual observation of the side of the container for 10 pieces, the average number of “su” is 4.7, the maximum is 8, and the minimum is 0, and the appearance is good. there were.

Claims (9)

A method for producing pudding characterized by having a step of filling a container with a pudding raw material liquid containing fermented cellulose and heating and coagulating it using an oven before sealing .   The method for producing pudding according to claim 1, wherein the content of fermented cellulose in the pudding raw material liquid is 0.01 to 0.12% by mass. Homogenizing a fermented cellulose-containing solution containing fermented cellulose and not containing egg components to obtain a homogenized solution, and mixing step of preparing the purine raw material solution by mixing the homogenized solution and egg components A method for producing a pudding according to claim 1 or 2.   The method for producing pudding according to claim 3, wherein other raw materials other than fermented cellulose and egg components are mixed with the homogenized liquid and egg components in the mixing step.   The method for producing pudding according to claim 3, wherein the fermented cellulose-containing liquid contains other raw materials other than fermented cellulose and egg components. The method for producing pudding according to claim 1 or 2, wherein the pudding raw material liquid is prepared by homogenizing a mixed liquid containing an egg component and fermented cellulose. A pudding which is filled with a pudding raw material liquid and heat-coagulated using an oven before sealing, and contains fermented cellulose uniformly. A pudding characterized by containing a homogenized fermented cellulose, filled with a pudding raw material liquid in a container, and heat-coagulated using an oven before sealing .   The pudding according to claim 7 or 8, wherein a content of the fermented cellulose in the pudding raw material liquid is 0.01 to 0.12% by mass.