JP2002253157A - Method for custard pudding production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a custard pudding having an appearance and an inside full of variety, particularly a custard pudding in which the surface of the custard pudding is solidified and is filmy and which has a hollow in the inside in which the hollow part can be packed with various filling materials in the diversification of custard pudding. SOLUTION: This method for producing the custard pudding is characterized in that a custard pudding base is mixed with an air-containing composition having a thermally coagulating protein and heated. The method for producing the custard pudding is characterized in that the thermally coagulating protein is albumen and/or soybean protein and the hollow part of the custard pudding containing the hollow is packed with the filling material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pudding having a variety of appearances, in particular, a pudding surface which is solidified and has a film-like surface with a space inside, and a space filled with a filling material. A method for producing the same.

[0002]

2. Description of the Related Art Pudding is one of the desserts made mainly from eggs, dairy products and sugars, and is popular with children and adults. Most conventional puddings have a single structure obtained by baking a pudding base in a hot water bath and coagulating by heating. In the diversification of food, various attempts have been made in purines. For example, a method for producing a burnt pudding with a brown surface (Japanese Patent Laid-Open No.
No. 9), a baked confectionery pudding base or a method for producing baked confectionery in which a sauce is added to prepare a baked confectionery (JP-A-6-133694). In the diversification of pudding, the appearance is more varied than ever,
There is a demand for a novel pudding that has a texture and can be filled with various filling materials.

[0003]

SUMMARY OF THE INVENTION The present invention relates to a pudding having a varied appearance and interior in the diversification of puddings, particularly a pudding having a solidified pudding surface, a film-like surface and a space inside. Accordingly, it is an object of the present invention to provide a method of producing a pudding in which the space can be filled with various filling materials.

[0004]

Means for Solving the Problems The present inventors have made intensive studies on the above-mentioned problems, and as a result, completed the present invention. That is, the present invention is a method for producing a purine, which comprises adding an air-containing composition containing a heat-coagulable protein to a purine base, mixing and heating, wherein the heat-coagulable protein is egg white and / or
Alternatively, it is a method for producing a pudding, which is a soybean protein, wherein a filling material is filled in a space of the pudding having a space.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The purine base used in the present invention may be a conventionally known purine base, such as eggs such as whole egg, egg yolk and egg white, cow's milk, concentrated milk, whole milk powder, Skim milk powder, fresh cream, compound cream,
Vegetable cream, natural cheese, processed cheese,
Using dairy products such as cheese foods, saccharides and the like as main raw materials, flavoring agents, gelling agents, and sweeteners can be appropriately used.

The heat-coagulable proteins used in the present invention include:
A heat-coagulable protein having a foaming property is preferred. In particular,
Examples include egg whites such as liquid egg white, frozen egg white and dried egg white, soy milk, defatted soy flour, concentrated soy protein, isolated soy protein, defatted soy milk powder, soy protein such as hydrolyzed soy protein, and milk-derived whey protein. More preferably, egg white and / or soy protein are preferred in that they stabilize bubbles. The air-containing composition containing the heat-coagulable protein of the present invention can be obtained by whipping a solution containing the heat-coagulable protein. Preferably,
It is preferable to adjust the specific gravity of the aerated composition to be 0.15 to 0.5. The aerated composition containing this heat-coagulable protein, in addition to the heat-coagulable protein, saccharides, flour, gelatin,
Agar, stabilizers can be used. Preferably, the use of gelatin and a stabilizer is advantageous in further stabilizing bubbles in the aerated composition.

As a method for producing pudding, pudding base 5
A gas-containing composition containing a heat-coagulable protein in 0 to 95 parts by weight.
By adding 0 parts by weight, mixing and heating, a purine having a space can be obtained. Preferably, the air-containing composition 10 containing a heat-coagulable protein in 70 to 90 parts by weight of a purine base.
It is preferably obtained by adding に よ り 30 parts by weight, mixing and heating. If the purine base is small and the amount of the air-containing composition containing the heat-coagulable protein is too large, the space becomes too large and the balance is poor. Conversely, if there are too many purine bases and too little air-containing composition containing a heat-coagulable protein, there will be no difference from a normal purine having no space.

As a heating method, general methods such as steaming and baking can be used. By adding the foamed thermocoagulable protein to the pudding base, mixing and heat-treating the mixture, the mixture coagulates containing bubbles and the surface of the pudding is solidified to prepare a pudding having a space. As a heating method, baking is preferable in that the surface of the mixture is solidified and the space is stabilized.

[0009] As a specific method for producing purine, an air-containing composition containing a heat-coagulable protein is mixed with the above-mentioned purine base. The temperature when mixing the pudding base and the aerated composition is 3
It is desirable that the temperature be 0 ° C. or lower. The prepared raw material mixture is poured into a heat-resistant container and heated in a water bath in an oven. The heating condition is preferably performed at 150 to 180 ° C. for 20 to 45 minutes. After the heat treatment, the mixture is allowed to cool to obtain a pudding having a space.

Various filling materials can be filled in the pudding having the space thus obtained. The filling material may be any filling material such as whipped cream, yogurt, cheese, mousse, jams, sauces and bean jams.

[0011]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition, in an example, all% and a part mean a weight basis.

Example 1 10 parts of egg yolk are mixed with 60 parts of heated milk, 1 part of Western liquor is added and mixed, and then strained with a net. Subsequently, 29 parts of a meringue (specific gravity: 0.2) whipped with egg white: upper sucrose = 2: 1 as an aerated composition was mixed to obtain a pudding solution (specific gravity: 0.2).
5). Heat-resistant pudding cup (made by Toko Co., Ltd.
Gently pour every 60g into a polypropylene, translucent barrel type 190cc, and place it in an electric oven (upper heat 160 ° C / lower heat 16).
(0 ° C.), and heated and allowed to cool for 40 minutes to prepare a pudding having a space in the upper layer. During firing, the liquid surface solidified to form a film-like structure, and finally, the fired surface became a lid and a pudding having a space was formed. This space was filled with whipped fresh cream using a nozzle to obtain a new pudding.
This pudding had a new form and appearance that had never existed before. The film-like portion on the surface was excellent, the film-like structure gave a presence, and the flavor and texture were good.

Example 2 The same treatment as in Example 1 was carried out except that the air-containing composition was changed to egg white: upper sucrose: gelatin solution (10% by weight solution) = 7: 2: 1. The specific gravity of the whipped meringue was 0.2. The specific gravity of the pudding solution was 0.5. The pudding having the obtained space had a finer surface film than that of Example 1 and was excellent in flexibility. A fresh cream whipped into the space in the same manner as in Example 1 was filled with a nozzle to obtain a novel pudding. This pudding has a new form and appearance that has never existed in the past, the film-like part of the surface is excellent, the film-like tissue gives a presence,
Both flavor and texture were good.

Example 3 In Example 1, egg yolk 1 was used instead of yolk and milk.
50 parts of heated milk is mixed with a mixture of 0 parts and 15 parts of Kese Camembert (manufactured by Fuji Oil Co., Ltd.). Subsequently, 24 parts of meringue (specific gravity: 0.2) whipped with egg white: upper sucrose = 2: 1 as an aerated composition was mixed to obtain a pudding liquid type (specific gravity: 0.5). The same processing as in Example 1 was performed to obtain a pudding having a space. The surface of this pudding was not a single film-like structure as in Example 1, but an irregular structure and varied. A fresh cream whipped into the space in the same manner as in Example 1 was filled with a nozzle to obtain a novel pudding.

[0015]

According to the present invention, in the diversification of purines,
This has the effect of providing a novel pudding production method that has a more varied appearance and texture than ever before and can be filled with various filling materials.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kenji Taguchi 4-3, Kinokudai, Taniwara-mura, Tsukuba-gun, Ibaraki Prefecture F-term in the Fuji Oil Research and Development Center, Tsukuba 4B025 LB17 LE03 LG32 LG42 LG52 LP52

Claims (5)

[Claims] 1. A method for producing a pudding, comprising adding an air-containing composition containing a heat-coagulable protein to a purine base, mixing and heating. 2. The method for producing a pudding according to claim 1, wherein 5 to 50 parts by weight of an air-containing composition containing a heat-coagulable protein is added to 50 to 95 parts by weight of a pudding base, mixed and heated. 3. The method for producing a purine according to claim 1, wherein the thermocoagulable protein is egg white and / or soy protein. 4. The pudding according to claim 1, wherein the heating is calcination in adding the air-containing composition containing the heat-coagulable protein to the purine base, mixing and heating. Manufacturing method. 5. A method for producing a pudding, wherein a filling material is filled in the pudding according to any one of claims 1 to 4.