Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/10—Puddings; Dry powder puddings
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a method for manufacturing a pudding.
• milk pudding is manufactured through a raw material liquid preparation step, a homogenization step, a sterilization step, a primary cooling step, a cup filling step, and a secondary cooling step (see, for example, JP-A-2006-061035).
• the milk pudding produced in this way usually gives the person who eats a moderate elasticity.
• An object of the present invention is to provide a pudding that is superior in melting and touching the mouth than conventional puddings.
• the method for manufacturing a pudding according to one aspect of the present invention includes a preparation step and a homogenization step.
• “pudding” refers to, for example, custard pudding, milk pudding, chocolate pudding, mango pudding, ginger milk pudding, sesame pudding, bavarois, bramange, and the like.
• a raw material liquid is prepared.
• the raw material liquid may be purchased or prepared.
• the homogenization step the raw material liquid is homogeneous so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.0 ⁇ m to 6.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Is processed.
• the raw material liquid is such that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 6.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less. Is preferably homogenized so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 4.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less.
• the raw material liquid is homogenized, and the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 3.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30.
• the raw material liquid is homogenized so that the median diameter of the dispersoid in the raw material liquid is in the range of 1.8 ⁇ m to 2.6 ⁇ m and the standard deviation of the median diameter of the dispersoid is But More preferably, the raw material liquid is homogenized so as to be 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is within the range of 1.9 ⁇ m to 6.0 ⁇ m and the median diameter of the dispersoid It is further preferable that the raw material liquid is homogenized so that the standard deviation of the dispersion is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is within the range of 1.9 ⁇ m to 4.0 ⁇ m and dispersed.
• the raw material liquid is homogenized so that the standard deviation of the quality median diameter is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is in the range of 1.9 ⁇ m to 3.0 ⁇ m. It is more preferable that the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is 1.9 ⁇ m to 2.6 ⁇ m. More preferably, the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is within 0.30 or less, and the median diameter of the dispersoid in the raw material liquid is 1.95 ⁇ m.
• the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is not more than 0.30 within the range of 2.55 ⁇ m or less, and the median diameter of the dispersoid in the raw material liquid It is more preferable that the raw material liquid is homogenized so that the standard deviation of the median diameter of the dispersoid is 0.30 or less, while being within the range of 2.0 ⁇ m to 6.0 ⁇ m. More preferably, the raw material liquid is homogenized so that the diameter is in the range of 2.0 ⁇ m to 4.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less.
• the raw material liquid is homogenized so that the median diameter of the dispersoid is in the range of 2.0 ⁇ m to 3.0 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less, It is particularly preferable that the raw material liquid is homogenized so that the median diameter of the dispersoid is within a range of 2.0 ⁇ m to 2.6 ⁇ m and the standard deviation of the median diameter of the dispersoid is 0.30 or less. .
• the standard deviation of the median diameter of the dispersoid is particularly preferably 0.20 or less.
• the homogeneous pressure is preferably in the range of 1 MPa to 15 MPa, more preferably in the range of 1 MPa to 5 MPa, and further preferably in the range of 2 MPa to 5 MPa. Preferably, it is particularly preferably within the range of 2 MPa or more and less than 5 MPa.
• the raw material liquid preferably contains fat in the range of 5% by mass to 40% by mass, and the fat in the range of 13% by mass to 25% by mass is preferable. More preferably it is contained.
• fat here is milk fat.
• non-fat milk solid content in the range of 5 mass% or more and 10 mass% or less is contained in a raw material liquid, The range of 5 mass% or more and 8 mass% or less is preferable.
• the non-fat milk solid content is more preferably contained, and the non-fat milk solid content within the range of 5% by mass or more and 7% by mass or less is further preferably contained, and 5.5% by mass or more and 6.% by mass. It is particularly preferable that fat within a range of 5% by mass or less is contained.
• the raw material liquid preferably contains a solid content in the range of 20% by mass or more and 40% by mass or less, and the solid content in the range of 25% by mass or more and 38% by mass or less.
• the solid content is more preferably 30% by mass to 36% by mass, and further preferably the solid content is in the range of 32% by mass to 34% by mass. It is particularly preferable.
• the breaking strength of the pudding obtained as described above is preferably in the range 10.0gf / cm 2 or more 25.0gf / cm 2 or less of, 10.0gf / cm 2 or more 16.0gf / cm More preferably, it is in the range of 2 or less, more preferably in the range of 10.0 gf / cm 2 or more and 15.0 gf / cm 2 or less, and further preferably in the range of 10.0 gf / cm 2 or more and 14.5 gf / cm 2 or less.
• it is in the range of 10.0 gf / cm 2 or more and 14.0 gf / cm 2 or less, more preferably in the range of 10.0 gf / cm 2 or more and 13.0 gf / cm 2 or less. It is particularly preferred that
• the pudding having good melting characteristics according to the embodiment of the present invention is manufactured through a preparation process, a homogenization process, a sterilization process, a primary cooling process, a cup filling process, and a secondary cooling process.
• these processes may be appropriately replaced for reasons such as the properties of the raw material liquid, or may be partially omitted.
• the raw material liquid is prepared in this step, the raw material liquid is prepared by dissolving the milk raw material and the gelling agent in water.
• milk ingredients are raw milk, cow milk, skim milk, milk fat (cream), butter, whey, concentrated milk, skim concentrated milk, butter milk, cheese, whole condensed milk, skimmed condensed milk, whole milk powder and skimmed milk. It is preferably at least one selected from the group consisting of milk powder.
• milk fat in the range of 5% by mass to 40% by mass is preferably contained in the raw material liquid, and milk fat in the range of 13% by mass to 25% by mass is preferable. Is more preferably contained.
• non-fat milk solid content in the range of 5 mass% or more and 10 mass% or less is contained in a raw material liquid.
• solid content in the range of 20 mass% or more and 40 mass% or less is contained in a raw material liquid.
• the “gelling agent” mentioned here is preferably at least one selected from the group consisting of agar, carrageenan, farcellulan, gelatin, low methoxyl pectin, deacylated gellan gum and sodium alginate.
• ingredients other than the milk raw material and the gelling agent can be appropriately added to the raw material liquid.
• examples of other components include fats and oils, sugars, starches, processed eggs / eggs, processed beans / beans, fruits / vegetables, nuts, alcoholic beverages, additives, and the like.
• examples of the additive include sweeteners, fragrances, colorants, emulsifiers, seasonings, reinforcing agents, thickeners, and the like.
• the raw material liquid may be heated if necessary to dissolve the milk raw material and the gelling agent in water.
• the heating temperature at that time exists in the range of 40 degreeC or more and 80 degrees C or less, However, When fats and oils are contained in a raw material liquid, the heating temperature has preferable about 60 degreeC.
• a stirring device such as a mixer or a tank with a stirrer may be used.
• the raw material liquid prepared in the preparation process is homogenized by a homogenizer or a plate-type sterilizer equipped with a homogenizer.
• the homogenization pressure in the homogenization process is such that the median diameter of the dispersoid of the raw material liquid is in the range of 1.0 ⁇ m to 6.0 ⁇ m, and the standard deviation of the median diameter of the dispersoid is 0.30 or less.
• the homogeneous pressure in the range of 1 MPa to 15 MPa.
• the raw material liquid which passed through the homogenization process is heated by a jacket, a tank with a stirrer, a plate type sterilizer, or the like.
• the raw material liquid is preferably heated at a temperature in the range of 90 ° C. to 150 ° C. for a time in the range of 2 seconds to 10 minutes.
• the cooling temperature of the raw material liquid in the primary cooling step is preferably 5 to 15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid.
• the cooling temperature is preferably set within a temperature range of 45 ° C. or more and 55 ° C. or less for agar, for example, and preferably set within a temperature range of 50 ° C. or more and 60 ° C. or less for carrageenan, It is preferably set within a temperature range of 45 ° C. or more and 55 ° C.
• gelatin is preferably set within a temperature range of 25 ° C. or more and 35 ° C. or less, and low methoxyl pectin is set at a temperature of 35 ° C. or more and 45 ° C. or less. It is preferably set within a range, preferably set within a temperature range of 35 ° C. to 45 ° C. for deacylated gellan gum, and set within a temperature range of 35 ° C. to 45 ° C. for sodium alginate. Is preferred.
• Cup filling step In the cup filling step, the raw material liquid that has undergone the primary cooling step is filled into a cup (container) and sealed.
• This cup filling process can be carried out using a cup fill seal filling machine, a foam fill seal filling machine or the like.
• a secondary cooling process the raw material liquid with which the cup was filled in a cup filling process is left still in a refrigerator, and is cooled. As a result, the raw material liquid is gelled and a desired pudding is obtained.
• the cooling temperature is preferably set so that the center temperature of the pudding in the cup becomes a temperature within the range of 1 ° C. or more and 10 ° C. or less.
• the median diameter of the dispersoid of the raw material liquid is in the range of 1.0 ⁇ m to 6.0 ⁇ m, and the median diameter of the dispersoid is The raw material liquid is homogenized so that the standard deviation is 0.30 or less.
• milk fat in the range of 5% by mass to 40% by mass preferably in the range of 13% by mass to 25% by mass
• milk fat in the range of 5% by mass to 40% by mass is contained in the raw material liquid.
• the raw material liquid in the primary cooling step, can be cooled below the gelling temperature of the gelling agent, and the gelling ability of the raw material liquid can be temporarily lost and stored. .
• the raw material liquid after reheating the raw material liquid and heating it above the melting temperature of the gelling agent to restore the gelling ability of the raw material liquid, the raw material liquid is re-cooled and subjected to primary cooling. Cool to temperature (5-15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid). And a cup filling process and a secondary cooling process are performed after this.
• the reheating temperature is preferably set within a temperature range of 80 ° C. or higher and 90 ° C. or lower for agar, and is preferably set within a temperature range of 70 ° C. or higher and 80 ° C. or lower for carrageenan. In the run, it is preferably set within a temperature range of 70 ° C. to 80 ° C., and in the case of gelatin, it is preferably set within a temperature range of 40 ° C. to 50 ° C. If the reheating temperature is too high, energy is lost, and if the reheating temperature is too low, the gelling ability of the gelling agent is not completely recovered, resulting in poor gelation.
• this reheating / recooling can be performed using a multi-tube heat exchanger or a plate heat exchanger.
• the merit of performing the reheating / recooling process in this way is that a series of processes leading to the secondary cooling process can be divided into two in terms of time. Thereby, the time freedom degree of manufacturing operation can be raised.
• the pudding manufacturing method according to the embodiment of the present invention can also be applied to custard pudding.
• the custard pudding is basically manufactured through a preparation process, a homogenization process, a sterilization process, a primary cooling process, a cup filling process, a solidification process, and a secondary cooling process.
• these processes may be appropriately replaced for reasons such as the properties of the raw material liquid, or may be partially omitted.
• the custard pudding raw material liquid may be steamed and solidified, or may be solidified by high pressure treatment.
• the primary raw material liquid contains 6.03 mass% non-fat milk solids, 5.05 mass% milk fat, and 7.60 mass% sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24. The sweetness was calculated from the following formula.
• the secondary raw material liquid after sterilization treatment was cooled to 70 ° C. to prepare a sample solution.
• This sample solution is set in a laser diffraction particle size distribution analyzer (SALD-2100 manufactured by Shimadzu Corporation), and the median diameter of the dispersoid in the secondary raw material liquid (dispersion when the cumulative number of dispersoids becomes 50%) Quality particle diameter) was measured and the standard deviation was determined.
• the median diameter of the dispersoid in the secondary raw material liquid according to this example was 2.30 ⁇ m, and the standard deviation was 0.27 (see Table 1).
• Example 1 except that skim milk powder (Q) is 5.3 parts by weight, fresh cream is 21.0 parts by weight, dextrin MD220 is 9.5 parts by weight, and raw water is 55.53 parts by weight.
• a milk pudding was prepared after preparing the raw material liquid.
• the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar.
• solid content of this primary raw material liquid was 33.26 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• Example 1 except that skim milk powder (Q) was 4.95 parts by weight, fresh cream was 27.6 parts by weight, dextrin MD220 was 6.25 parts by weight, and raw water was 52.53 parts by weight.
• a milk pudding was prepared after preparing the raw material liquid.
• the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar.
• the solid content of this primary raw material liquid was 33.27 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• Example 1 except that the skim milk powder (Q) is 4.775 parts by weight, the fresh cream is 31.75 parts by weight, the dextrin MD220 is 4.15 parts by weight, and the raw water is 50.505 parts by weight.
• a milk pudding was prepared after preparing the raw material liquid.
• the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar.
• the solid content of this primary raw material liquid was 33.27 mass%.
• the sweetness degree of this primary raw material liquid was 8.25.
• Non-fat dry milk (Q) is 3.75 parts by weight, sugar is 1.5 parts by weight, fresh cream is 53.0 parts by weight, raw water is 40.68 parts by weight, and dextrin MD220 is not added.
• milk pudding was prepared.
• the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar.
• solid content of this primary raw material liquid was 33.29 mass%.
• the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 2.15.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 5 MPa.
• the primary raw material liquid contains 6.03% by mass of non-fat milk solids, 5.05% by mass of milk fat, and 7.60% by mass of sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 2 except that the homogeneous pressure was 5 MPa.
• the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar.
• solid content of this primary raw material liquid was 33.26 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 3 except that the homogeneous pressure was 5 MPa.
• the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar.
• the solid content of this primary raw material liquid was 33.27 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• Non-fat dry milk (Q) is 4.800 parts by weight, fresh cream is 30.000 parts by weight, dextrin MD220 is 5.00 parts by weight, emulsifier is 0.10 parts by weight, and raw water is 51.640 parts by weight.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 5 MPa.
• the primary raw material liquid contains 6.00% by mass of non-fat milk solids, 14.3% by mass of milk fat, and 7.60% by mass of sugar.
• solid content of this primary raw material liquid was 33.10 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 4 except that the homogeneous pressure was 5 MPa.
• the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar.
• the solid content of this primary raw material liquid was 33.27 mass%.
• the sweetness degree of this primary raw material liquid was 8.25.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 5 except that the homogeneous pressure was 5 MPa.
• the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar.
• solid content of this primary raw material liquid was 33.29 mass%.
• the sweetness degree of this primary raw material liquid was 2.15.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 15 MPa.
• the primary raw material liquid contains 6.03% by mass of non-fat milk solids, 5.05% by mass of milk fat, and 7.60% by mass of sugar. Further, the solid content of the primary raw material liquid was 33.22% by mass. Moreover, when the sweetness degree of this primary raw material liquid was computed, the sweetness degree was 8.24.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 2 except that the homogeneous pressure was 15 MPa.
• the primary raw material liquid contains 6.05% by mass of non-fat milk solid content, 10.03% by mass of milk fat, and 7.60% by mass of sugar.
• solid content of this primary raw material liquid was 33.26 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• Non-fat dry milk (Q) is 4.800 parts by weight, fresh cream is 30.000 parts by weight, dextrin MD220 is 5.00 parts by weight, emulsifier is 0.10 parts by weight, and raw water is 51.640 parts by weight.
• a milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 1 except that the homogeneous pressure was 25 MPa.
• the primary raw material liquid contains 6.00% by mass of non-fat milk solids, 14.3% by mass of milk fat, and 7.60% by mass of sugar.
• solid content of this primary raw material liquid was 33.10 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• Example 2 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 3 except that the homogeneous pressure was 15 MPa.
• the primary raw material liquid contains 6.02% by mass of non-fat milk solids, 13.16% by mass of milk fat, and 7.60% by mass of sugar.
• the solid content of this primary raw material liquid was 33.27 mass%.
• the sweetness degree of this primary raw material liquid was 8.24.
• Example 3 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 4 except that the homogeneous pressure was 15 MPa.
• the primary raw material liquid contains 6.05% by mass of non-fat milk solids, 15.13% by mass of milk fat, and 7.60% by mass of sugar.
• the solid content of this primary raw material liquid was 33.27 mass%.
• the sweetness degree of this primary raw material liquid was 8.25.
• Example 4 A milk pudding was prepared after preparing the raw material liquid in the same manner as in Example 5 except that the homogeneous pressure was 15 MPa.
• the primary raw material liquid contains 6.07% by mass of non-fat milk solids, 25.21% by mass of milk fat, and 1.50% by mass of sugar.
• solid content of this primary raw material liquid was 33.29 mass%.
• the sweetness degree of this primary raw material liquid was 2.15.
• the median diameter of the dispersoids in the secondary raw material liquids according to Examples 1 to 13 is 1.1 ⁇ m to 2.6 ⁇ m, and the standard deviation is about 0.16 to 0.28.
• the median diameter of the dispersoids in the secondary raw material liquids according to Comparative Examples 1 to 4 is 2.4 ⁇ m to 8.44 ⁇ m, and the standard deviation is about 0.32 to 0.40. That is, the median diameter and standard deviation of the dispersoids in the secondary raw material liquids according to Examples 1 to 13 are smaller than the median diameter and standard deviation of the dispersoids in the secondary raw material liquids according to Comparative Examples 1 to 4. That is, it is presumed that the smaller the median diameter of the dispersoid and the more uniform, the better the melting and mouthfeel of the milk pudding. In the case where the homogenization treatment is not performed, the standard deviation of the dispersoid in the secondary raw material liquid is relatively large, and the milk pudding obtained from such a secondary raw material liquid does not feel very good to the touch.
• the fat content is 2 to 30% by mass, preferably 3 to 28% by mass, more preferably 4 to 26% in producing the pudding according to the present invention.
• the non-fat milk solid content is 5 to 10% by mass, preferably 5 to 7% by mass, more preferably 5.5 to 6.5% by mass, and the solid content is 20 to 40% by mass, preferably 30%.
• To 36 mass%, more preferably 32 to 34 mass%, and the homogeneous pressure for the primary raw material liquid is 1 to 10 MPa, preferably 1 to 5 MPa, more preferably 2 to 5 MPa, and even more preferably 2 to 3 MPa.
• the median diameter of the dispersoid in the secondary raw material liquid can be in the range of 1.0 ⁇ m or more and 6.0 ⁇ m or less, and the standard deviation of the median diameter of the dispersoid can be 0.30 or less.
• the fat amount is 3 to 12% by mass, preferably 4 to 11% by mass, more preferably 5 to 10% by mass in producing the pudding according to the present invention.
• the solid content of non-fat milk is 5 to 10% by mass, preferably 5 to 7% by mass, more preferably 5.5 to 6.5% by mass, and the solid content is 20 to 40% by mass, preferably 30 to 36% by mass. %, More preferably 32 to 34% by mass, and the homogeneous pressure for the primary raw material liquid is 11 to 20 MPa, preferably 13 to 17 MPa, more preferably 14 to 16 MPa.
• the diameter can be in the range of 1.0 ⁇ m or more and 6.0 ⁇ m or less, and the standard deviation of the median diameter of the dispersoid can be 0.30 or less. It was thought that it was possible to manufacture

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• 2012
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