JP5969733B2 - Pudding (excluding frozen pudding) and its manufacturing method - Google Patents

Description

The present invention flop phosphorus (excluding frozen pudding) and a method of manufacturing the same.

  Traditionally, pudding is one of the most popular and generally classified as confectionery. Basically, eggs, milk, sugar, etc. are mixed to make a pudding type (or pudding mixed solution), and various so-called pudding products characterized by various types, tastes, and textures by various post-treatments. It is said. This post-treatment can be roughly divided into two types: a gelled type that is hardened with a gelling agent such as gelatin or carrageenan, and a custard type that is hardened by heat coagulation force such as egg. These are both in the range of preference, but are intended to have a hardness (or shape stability) that can be removed from the mold. Etc. are coming out. Furthermore, by performing the above-mentioned post-treatment with care to avoid as much as possible soot and bubbles during the treatment, a dense and firm texture can be formed. You will be able to enjoy a mild taste with goodness.

  The object of the present invention is to draw out the taste (so-called pudding taste) of conventional pudding confectionery and enjoy a “soft” texture, which is a completely new texture when eating, and a new texture pudding and its It is to provide a manufacturing method.

The inventor diligently investigated such a problem, and as a result, the pudding blended liquid was mixed with a specific emulsion and foamed under specific conditions to make the food very soft (light). As a result, the present invention was completed.
That is , the present invention includes milk raw materials, sugar raw materials, fats and oils and emulsifiers, and the fats and oils have a content of 4 to 15.6% by weight, a melting point of 25 ° C. or higher, and an overrun of 50 to 50%. Provided is a pudding (except for frozen pudding), which is 200% and has a breaking strength of 0.2 to 4.0 N.
The present invention also overrun is 50 to 200% and, purine breaking strength is 0.2～4.0N (excluding frozen pudding) A process for producing a milk raw material and A mixing and stirring step of mixing and stirring a pudding-containing liquid containing a sugar raw material and an emulsion containing fats and oils and an emulsifier, and a foaming step of foaming the mixture obtained in the mixing and stirring step below the melting point of the fats and oils; , wherein the fat content is from 4 to 15.6 wt%, and the melting point is characterized in that at 25 ° C. or more, to provide a method of manufacturing a purine.

  According to the present invention, it is possible to provide a pudding having a fluffy (light) texture that has never existed before. Furthermore, since the overrun is 50% or more, the pudding of the present invention can be provided not only as an advantage in terms of raw material cost but also as a novel low-calorie confectionery (product). .

FIG. 1 shows the flow of the manufacturing method of the present invention. FIG. 2 is a photograph showing the cell structure of the purine obtained in Run No. 5. FIG. 3 is a photograph showing the cell structure of the purine obtained in Run No. 1.

(Pudding)
The pudding according to the present invention is a pudding having a completely new texture different from that of the conventional pudding (in the following description, the pudding of the present invention having such a new texture may be expressed as “new texture pudding”. is there). As a component thereof, the purine compounding liquid contains a specific amount of an emulsion containing fats and oils and an emulsifier. Furthermore, as a structural feature of the new texture pudding according to the present invention, the overrun is in the range of 50 to 200%. Moreover, it has the characteristics that it contains a very fine bubble (about 50 micrometers-300 micrometers) uniformly in the whole. Furthermore, even though the overrun is 50 to 200%, the shape of the bubbles and pudding is stable, and the breaking strength measured with a hardness measuring device is in the range of 0.2 to 4.0 N.

  The new texture pudding according to the present invention has a completely new texture different from the texture of pudding because of the characteristics and structural characteristics of these components. The new texture pudding according to the present invention maintains a firm and constant shape, not a melted fluid state. For example, a portion can be cut with a spoon and carried into the mouth. When put in the mouth, the overrun is 50 to 200%, and the bubbles are densely and uniformly distributed, so that a soft (light) texture can be fully enjoyed.

  The new texture pudding of the present invention is different from the conventional confectionery Bavaroa or mousse in that the whipped cream is not solidified with a solidifying agent such as gelatin. It is a completely new western confectionery.

(Manufacturing method of new texture pudding)
In FIG. 1, the flow of the manufacturing method of the new texture pudding of this invention is shown. First, as a raw material, a pudding blending liquid and an emulsion are prepared, and these are mixed, and a mixing and stirring step of mixing and stirring at a specific temperature and a foaming step of foaming the obtained mixture are included. It is characterized by. This makes it possible to produce the pudding of the present invention, but if necessary, as shown in FIG. 1, the mixture is filled in a cooling step for cooling the mixture to a specific temperature, a desirable container, or the like as necessary. A filling step can also be added. Hereinafter, the raw material and each process will be described.

(1) Pudding liquid:
Here, the said purine compounding liquid used by this invention means the composition known as various so-called purine compounding liquids, purine seed | species, etc. which were used conventionally. Specifically, as will be described below, the pudding compounded liquid contains milk raw materials and sugar raw materials as essential components, and other components such as egg raw materials, gelatin, and carrageenan are appropriately used as optional components.

  Examples of the milk material include cow's milk, concentrated milk, condensed milk, skim milk powder, whole milk powder, whey powder, milk protein, and the like, and the blending amount thereof can be appropriately set according to the taste of pudding desired.

  As the sugar raw material, one or more selected from sugar, granulated sugar, glucose, fructose, maltose, isomerized sugar, lactose, oligosaccharide, reduced starch saccharified product, starch syrup, and honey are used. The blending amount of the saccharide can be appropriately set according to the sweetness of purine to be sought.

Other ingredients include raw egg materials (raw eggs, liquid eggs, egg yolks, frozen eggs, etc.), gelatin, carrageenan, water, colorants, flavors, fruit juice, soy milk, starch, coffee extract, preservatives, powdered foods Etc. can be used.
(2) Emulsion:
The emulsion used in the present invention is a product obtained by emulsifying specific fats and oils with an emulsifier (including those conventionally marketed as edible fats and oils).
(A) First, as an emulsifier used with the fats and oils of this invention, if it is an emulsifier used in the foodstuff field | area, it can be especially used without a restriction | limiting. For example, lecithin, monoglyceride fatty acid ester, diglyceride fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sorbitol fatty acid ester, organic acid monoglyceride, organic acid diglyceride, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, etc. However, it is not limited to these. In the present invention, it is particularly preferable to use monoglyceride fatty acid esters, diglyceride fatty acid esters, organic acid monoglycerides, and organic acid diglycerides. Further, the amount of addition is not particularly limited, and can be appropriately selected in consideration of the type of fat to be emulsified, the degree of emulsification, and the state of emulsification. Usually, about 0.2 to 0.4 parts by mass is sufficient for 1 part by mass of the oil or fat, but the present invention is not limited to this.
(B) The kind of fats and oils used by this invention is not specifically limited, It can select suitably from the conventional fats and oils. Conventional fats and oils include, for example, mixed oils of triglycerides consisting of only linear saturated fatty acids having 6 to 10 carbon atoms and fats and oils derived from animals and plants, and preparations of these transesterified oils and mixtures thereof. Here, examples of the triglyceride consisting of only a linear saturated fatty acid having 6 to 10 carbon atoms include medium chain fatty acid triglyceride (MCT). Examples of animal and plant derived oil include soybean oil, rapeseed oil, corn oil, sesame oil, salad oil, perilla oil. Linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, Sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm oil, cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, low saturation due to breed improvement These oils and fats, hydrogenated fats and oils, fractionated fats and oils, etc. are mentioned.

  Furthermore, the fats and oils used in the present invention are characterized by being solid at room temperature, that is, having a melting point higher than that at room temperature. Here, normal temperature means the temperature of the environment when the pudding or pudding confectionery is manufactured or stored, or when it is eaten, and usually means room temperature (about 20 to 25 ° C.). In particular, in the present invention, fats and oils having a melting point higher by about 5 to 20 ° C. than normal temperature are preferable. For example, when room temperature is 20 degreeC, selection of the fats and oils which have melting | fusing point of 25 degreeC or more is preferable. Specific examples include palm oil, palm kernel oil, coconut oil, and various hardened oils.

  Moreover, about content of the fats and oils used by this invention, 4.0-18.0 weight% is preferable with respect to all the raw materials, 4.5-12.0 weight% is more preferable, 5.0-8. More preferred is 0% by weight. When there is too much content of fats and oils, the flavor (for example, fat spread-like taste) of fats and oils becomes stronger than a pudding taste, and it is not preferable. On the other hand, when the content of fats and oils is too small, the overrun is lowered and a stable cell structure cannot be obtained.

More specifically, Table 3 summarizes the relationship between the content of fats and oils and the properties and texture of the resulting pudding when using the pudding blending solution and emulsion obtained in the examples.
(3) Mixing and stirring step:
The purpose of the mixing and stirring step of the present invention is to obtain a uniform and smooth mixture by mixing and stirring the two kinds of raw materials described above (purine compounded liquid and emulsion). Accordingly, the type, size, and stirring method / device of the mixing container are not particularly limited, and the type, size, stirring method / device of the mixing container used in this field can be used as they are.

  In particular, in the present invention, it is preferable to perform the temperature of the mixture at a temperature exceeding the melting point of the oil or fat during mixing and stirring. Furthermore, even if the temperature is higher than the melting point of fats and oils, it is preferable that the temperature is lower than the temperature at which the components of the purine compounding liquid undergo undesirable changes or modifications due to heat or the like. Undesirable changes / denaturation includes denaturation and thermal coagulation of protein components such as milk raw material and egg raw material, and phase separation of fat and oil components. For example, when the melting point of the fat is 30 ° C. at room temperature of 20 ° C., the mixture is stirred while heating to a temperature higher than 30 ° C., particularly preferably 60 ° C. By mixing and stirring the pudding blending solution and the emulsion at a temperature higher than the melting point of the oil and fat, a mixture in which the oil and fat is sufficiently emulsified and mixed is obtained. The mixing and stirring time can vary depending on the raw materials and the stirring method and apparatus, but is in the range of several minutes to several tens of minutes (for example, 5 to 10 minutes).

There are no particular limitations on the heating method and the heating device, and methods and devices used in this field can be used as they are. For example, the mixing container is immersed in a hot water bath maintained at an appropriate temperature and heated from the outside of the container.
(4) Cooling process:
The cooling step of the present invention aims to cool the mixture of the pudding compounded liquid and the emulsion obtained in the mixing and stirring step to a temperature lower than the melting point of the fats and oils. A cooling process should just cool a mixture to below melting | fusing point of fats and oils in the foaming process mentioned later at least. Therefore, as shown in FIG. 1, it is possible to perform not only the foaming process as a separate process but also the cooling process simultaneously with the foaming process. Moreover, there is no restriction | limiting in particular about a cooling method and a cooling device, The cooling method and apparatus used in the said field | area can be used as it is.

  In the present invention, the temperature of the mixture is cooled to a temperature lower than the melting point of the fats and oils, and even at a temperature lower than the melting point of the fats and oils, the temperature of the components of the pudding compound liquid is lower than the temperature at which freezing occurs upon cooling. Higher is preferred.

There is no particular limitation on the cooling method and apparatus and the time required for cooling, and the method and apparatus used in this field can be used as they are. For example, the mixing container can be immersed in a water bath maintained at an appropriate temperature and cooled from the outside of the container.
(5) Foaming treatment:
The foaming treatment step of the present invention is intended to cause the mixture of the pudding blended liquid and the emulsion to foam at a temperature not higher than the melting point of the fats and oils until a predetermined overrun occurs. There is no restriction | limiting in particular about the method and apparatus for a foaming process, The whisk, whipper, continuous whipper, etc. which are used in the said field | area can be used as it is. In the foaming treatment, for example, a whipper is added to the mixture obtained in the mixing and stirring step or the mixture cooled in the cooling step, and an appropriate rotation speed is selected, maintained or changed depending on the degree of foaming while checking the temperature. be able to. Usually, a desired overrun state is obtained in about 5 to 10 minutes.
(6) Filling process:
The produced pudding of the present invention has sufficient shape stability (breaking strength) even when returned to room temperature, and can be easily transferred to another container.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples of the present invention, but the present invention is not limited to these examples. In the examples, “%” and “parts” mean weight basis.
(1) The two kinds of raw materials used in the examples, that is, the components of the purine compounded liquid and the emulsion are as shown in Tables 1 and 2, respectively. In addition, each weight% is a value when the liquid mixture of a purine compounded liquid and an emulsion is set to 100. Table 1 shows the components (% by weight) of the pudding liquid mixture used in the examples, and Table 2 shows the components of the emulsion used in the examples.

The following formulation was emulsified, dried and powdered for use. In addition, the emulsion of each execution number was prepared so that a total might be 50 weight%.
(Execution number 1) Fat and oil: 1.95%, emulsifier: 0.55%, granulated sugar: 2.13%, casein Na: 0.30%, water: 45.07%.
(Run number 2) Oil and fat: 3.90%, Emulsifier: 1.10%, Granulated sugar: 4.25%, Casein Na: 0.60%, Water: 40.15%.
(Run number 3) Fat and oil: 5.19%, emulsifier: 1.46%, granulated sugar: 5.653%, casein Na: 0.80%, water: 36.90%.
(Run number 4) Oil and fat: 6.51%, emulsifier: 1.84%, granulated sugar: 7.10%, casein Na: 1.00%, water: 33.55%.
(Execution number 5) Fat and oil: 7.80%, emulsifier: 2.20%, granulated sugar: 8.50%, casein Na: 1.20%, water: 30.30%.
(Run number 6) Fats and oils: 11.70%, emulsifier: 3.30%, granulated sugar: 12.75%, casein Na: 1.80%, water: 20.45%.
(Run No. 7) Fat and oil: 15.60%, emulsifier: 4.40%, granulated sugar: 17.00%, casein Na: 2.40%, water: 10.60%.
(Execution number 8) Oil and fat: 16.89%, emulsifier: 4.76%, granulated sugar: 18.40%, casein Na: 2.60%, water: 7.35%.
(Run number 9) Oil and fat: 18.21%, emulsifier: 5.14%, granulated sugar: 19.85%, casein Na: 2.80%, water: 4.00%.
(Run number 10) Oil and fat: 19.50%, emulsifier: 5.50%, granulated sugar: 21.25%, casein Na: 3.00%, water: 0.75%.
(2) “Overrun” in the present invention is defined as follows. The measurement was performed as follows.
Definition: The amount of gas mixed with respect to the mixture.
Calculation method: (weight of the mixture before foaming treatment at a constant volume−weight of the mixture after foaming treatment at a constant volume) × 100 / weight of the mixture after foaming treatment at a constant volume.
(3) The breaking strength was measured using the following apparatus.
Creep meter (RE2-330005B, Yamaden Corporation).
(4) The taste and texture of pudding were evaluated as follows. The puddings obtained with each of the execution numbers are (i) a taste test conducted by 10 sensory inspectors, and the texture to be imagined is [trotty, mushy, fluffy (or fluffy light), moist fluffy light, hard, It was evaluated in terms of [very hard, tick, etc.] and taste was evaluated in terms of [pudding, fat spread-like, oily].
(Performance numbers 1 to 10)
The purine compounded liquid shown in Table 1 and the amount of the emulsion described above were mixed in a state where the temperature was heated to 60 ° C., and stirred for 5 minutes. After cooling the mixture after mixing and stirring to 25 ° C., foaming treatment was performed for a predetermined time with a whipper (250 rpm) while maintaining the temperature.

In order to specifically show the bubble structure, cross-sectional photographs of the purine bubble structure obtained in Run Nos. 5 and 1 are shown in FIGS. The sample was foamed in a stainless steel bowl, and the obtained foam was applied to a slide glass, and a cover glass was placed on the glass so as not to crush the foam, and photographed with an optical microscope. In the condition of Run No. 5 (FIG. 2), many very fine bubbles are uniformly contained, whereas in the condition of Run No. 1 (FIG. 3), very large bubbles are contained unevenly. I understood. Each obtained pudding was used in a predetermined test. The results are summarized in Table 3.
(Implementation number 11)
The foaming treatment was carried out under the same conditions as in execution number 5 except that the temperature was 60 ° C. The results are summarized in Table 3.
(Implementation numbers 12-14)
The test was performed under the same conditions as in execution number 6 except that the foaming time was changed. The results are summarized in Table 3.
(Implementation number 15)
It carried out on the same conditions as execution number 5 except having changed the kind of fat into salad oil. The results are summarized in Table 3.
(Implementation number 16)
It carried out on the same conditions as execution number 5 except having changed the kind of fats and oils to soybean hardened oil. The results are summarized in Table 3.
(Implementation number 17)
The test was carried out under the same conditions as in execution number 5, except that the whipping time was 0 (that is, no foaming treatment). The results are summarized in Table 3.

It can be seen that overrun, which is a feature of the pudding of the present invention, becomes large when the fat content is in the range of 4 to 18% by weight.

  Similarly, when the oil and fat content is in the range of 4 to 18% by weight and the breaking strength is in the range of 0.2 to 4.0N, it can be seen that an appropriate texture can be obtained.

Claims (3)

Contains milk ingredients, sugar ingredients, fats and emulsifiers,
The fat / oil has a content of 4 to 15.6% by weight and a melting point of 25 ° C. or higher,
A pudding (excluding frozen pudding) characterized by having an overrun of 50 to 200% and a breaking strength of 0.2 to 4.0 N. A method for producing a pudding (excluding frozen pudding) having an overrun of 50 to 200% and a breaking strength of 0.2 to 4.0 N,
A mixing and stirring step of mixing and stirring a pudding blending solution containing a milk raw material and a sugar raw material and an emulsion containing an oil and fat and an emulsifier;
A foaming step of foaming the mixture obtained in the mixing and stirring step below the melting point of the oil and fat,
The oil is content of from 4 to 15.6 wt%, and the melting point is characterized in that at 25 ° C. or higher, the production method of the purine. The pudding manufacturing method according to claim 2 , further comprising a cooling step of cooling the mixture to a temperature equal to or lower than a melting point of the oil before the foaming step.