JP2003134998A - Oil-in-water-type emulsion for kneading pudding - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a pudding having cool feeling and soft palatability, and an oil-in-water-type emulsion for kneading puddings for the method. SOLUTION: The first invention is the oil-in-water-type emulsion for kneading puddings in which a fat-and-oil having a rich SUS-type triglyceride, and a laurin oil-and-fat are contained. The second invention is the oil-in-water-type emulsion for kneading puddings described in the first invention in which the content of the oil component in the oil-in-water-type emulsion is 10-50 wt.%. The third invention is the method for manufacturing the pudding in which the oil-in- water-type emulsion for kneading puddings described in the first or the second invention is used in an amount of 2-50 wt.% based on the total weight of the pudding. The forth invention is the method for manufacturing the pudding described in the third invention in which the oil-in-water-type emulsion is used in the pudding, and >=0.5% demulsified oil-and-fat is contained in the pudding.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion for kneading purines and a method for producing purines using the oil-in-water emulsion.

[0002]

2. Description of the Related Art Pudding is one of desserts, and is popular with many people from children to adults due to its flavor and texture. Various raw material blending and / or manufacturing methods have been proposed in order to meet the demand in accordance with the taste. Purines can be roughly classified into two types, a custard type that is hardened by the heat coagulation force of eggs and a gelling type that is hardened by a gelling agent. The custard type is made from eggs, dairy products and sugars as the main raw materials. Examples of eggs include whole egg, egg yolk, and egg white, and dairy products include milk, concentrated milk, whole milk powder, skim milk powder, fresh cream, compound cream,
Vegetable cream, natural cheese, processed cheese,
Examples include cheese foods. The gelling type is made from dairy products, gelling agents, and sugars as main raw materials. Examples of the gelling agent include gelatin and carrageenan. Of these two types of pudding, the conventional pudding using milk is delicious but lacks the cold sensation, and the pudding using fresh cream provides a rich taste and soft texture, but still lacks the cold sensation. It was a thing.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a pudding having a cool and soft texture, and an oil-in-water emulsion for kneading pudding used in the method.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that an oil-in-water emulsion for kneading pudding containing fats and oils having specific compositions and physical properties is used. Thus, the present invention has been completed. That is, the first aspect of the present invention is an oil-in-water emulsion for kneading purines, which contains SUS type triglyceride-rich oil and fat and lauric oil and fat. The second is the oil-in-water emulsion for pudding kneading according to the first aspect, wherein the oil content in the oil-in-water emulsion is 10 to 50% by weight. Third, the oil-in-water emulsion described in the first or second is 2 to 50 with respect to the total amount of purine.
This is a method for producing pudding, which is used by weight%. The fourth is the method for producing a pudding according to the third, wherein an oil-in-water emulsion is used in the pudding and the demulsified oil and fat is contained in the pudding in an amount of 0.5% or more.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The fats and oils used in the oil-in-water emulsion for kneading purines of the present invention are required to be fats and oils mainly composed of SUS type triglyceride-rich fats and oils and lauric fats and oils.

[0006] Examples of fats and oils rich in SUS type triglycerides include palm oil, illipe fat, shea fat, hardened or fractionated fats and oils thereof, or saturated fatty acids introduced at positions 1 and 3 of fats and oils rich in unsaturated fatty acids at the 2nd position. The transesterified fat obtained by the above process can be exemplified. SUS type fats and oils are 2-unsaturated 1,
3-di-saturated triglyceride, wherein the fatty acid residue has 8 to 22 carbon atoms (may contain a small amount of short-chain fatty acid). Examples of the unsaturated fatty acid at the 2-position include oleic acid, linoleic acid and linolenic acid.

Examples of lauric oils and fats include coconut oil, palm kernel oil, and oils and fats obtained by hardening, fractionating and transesterifying the same.

Then, the SUS type triglyceride is set to 25% or more, preferably 35% or more, based on the total oil and fat content. Further, lauric oil and fat are blended so as to be 5 to 60%. When an oil-in-water emulsion is prepared, if the SUS triglyceride content is less than 25%, the purine obtained by using the oil-in-water emulsion will have a poor cooling sensation. When the lauric oil is less than 5%, the emulsion breakage is likely to occur immediately after cooling during the production of the oil-in-water emulsion, and 60%
When it exceeds the above range, the oil-in-water emulsion is less likely to be demulsified, and the pudding using the pudding has a soft texture.

Further, other fats and oils, for example, liquid oil may be added in a small amount, but the fats and oils have a SFC of 5 at 5 ° C. in order to have a sharp melting characteristic near body temperature.
It is preferable that the content is 0% or more and 40% or more at 15 ° C. SFC less than 50% at 5 ° C, 4 at 15 ° C
When it is less than 0%, the pudding obtained by using the oil-in-water emulsion has a poor cooling sensation.

An oil-in-water emulsion for kneading pudding can be prepared using the fats and oils blended as described above. The oil-in-water emulsion for kneading pudding of the present invention is a liquid emulsion obtained by using oils and fats, proteins, water and the like as basic raw materials, and preferably using an emulsifier and salts in combination.

The oil content of the oil-in-water emulsion for kneading pudding of the present invention, that is, the oil content, is 1 with respect to the total amount of the oil-in-water emulsion.
It is preferably 0 to 50% by weight, and further 20 to 4
8% by weight is preferred. When the oil content is less than 10% by weight, the effects of the present invention are difficult to obtain in a pudding using the oil. When the oil content is more than 50% by weight, it becomes difficult to obtain a stable oil-in-water emulsion.

The protein of the present invention can make an oil-in-water emulsion a stable emulsion due to its emulsifying property. Proteins include milk, skim milk, sweetened condensed milk, unsweetened condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, fresh cream, and other proteins derived from milk. Examples of the protein other than milk include egg protein and soybean protein. Egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Soybean proteins include soybean milk, defatted soybean powder, concentrated soybean protein, isolated soybean protein, defatted soybean milk powder, soybean protein hydrolyzate and the like.

With respect to the oil-in-water emulsion of the present invention, it is preferable to use various emulsifiers, and lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, etc., alone or It is desirable to use a mixture of two or more kinds. To increase the demulsification rate of oil-in-water emulsion, use an emulsifier such as lecithin, monoglyceride having unsaturated fatty acid residue, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester. Is preferred. The demulsification rate of an oil-in-water emulsion is a percentage expressed by dividing the oil / fat by adding hexane to the oil-in-water emulsion, dividing this oil / fat by the original oil / fat content of the oil-in-water emulsion. When the oil content of the oil-in-water emulsion is increased, the demulsification rate tends to increase. When the oil-in-water emulsion of the present invention is used for pudding, the demulsification rate of the oil-in-water emulsion affects the appearance of the prepared pudding, the texture when eating, and the cooling sensation.

For the oil-in-water emulsion of the present invention, it is preferable to use various salts such as hexametaphosphate,
It is desirable to use dibasic phosphate, sodium citrate, polyphosphate, baking soda, etc. alone or in combination of two or more.
Other fragrances, colorants, preservatives and the like can be used if desired.

The method for producing the oil-in-water emulsion of the present invention can be carried out in the general procedure for producing creams. Although it is a manufacturing method of pre-emulsification, sterilization or sterilization, homogenization, cooling, it can be homogenized or stirred before or after sterilization or sterilization, and homogenization is either pre-homogeneous or post-homogeneous. It may be either a two-stage homogeneous mixture of both or both.

In the method for producing the purine of the present invention, the above oil-in-water emulsion is preferably used in an amount of 2 to 50% by weight, more preferably 10 to 40% by weight, based on the total amount of the purine. By using a part or all of the pudding raw material dairy product in place of the oil-in-water emulsion, it is possible to obtain a pudding having a soft texture with a cool sensation. The pudding can be applied to any of the custard type, gelling type and combination type of these two types. In the case of the custard type, eggs, dairy products, and sugars are the main raw materials, but instead of part or all of the dairy products being oil-in-water emulsions, these are the raw materials, and they are mixed, heated, and cooled. As a result, custard type pudding can be obtained. In the case of the gelling type, dairy products, gelling agents, saccharides as the main raw material, but instead of part or all of the dairy products oil-in-water emulsion, using these as raw materials, mixing, heating, A gelling type purine can be obtained by cooling.
The effect of the present invention can be obtained when the oil-in-water emulsion is used in an amount of less than 2% by weight based on the total amount of the purine for both the custard-type purine, the gelling-type purine and the purine of these two combined types. It gets harder. 50% by weight
If used more, the original texture of the pudding will be harder to obtain and it will become oily.

It is preferable that an oil-in-water emulsion is used in the pudding and that the demulsified oil and fat is contained in the pudding in an amount of 0.5% or more. 2-5 oil-in-water emulsion to the total amount of purine
When it is used in a large amount within the range of 0% by weight or when the oil-in-water emulsion of the present invention having a high demulsification rate is used, the demulsified oil and fat in the pudding tends to increase. The demulsified oil and fat in purine is expressed as a percentage of the amount of oil and fat extracted by adding hexane to purine and divided by the total amount of purine. By the way, 23 parts whole egg, 15 parts white sugar, 62 milk
The demulsified oil / fat of the usual custard pudding (Comparative Example 5) obtained in parts was less than 0.05%.

When an oil-in-water emulsion is used in the pudding and the demulsified oil / fat contained in the pudding is 0.5 to 3.5%, a pudding having a single layer of soft texture with a cool sensation is obtained. Obtainable. When the oil-in-water emulsion is used in the pudding and the demulsified oil and fat in the pudding is 3.5 to 8.0%, the pudding liquid is separated in the heating step during the preparation of the pudding, and after cooling, the multilayer is cooled. It is possible to obtain a multi-layered pudding having a soft and soft texture, and it is more preferably 5.0 to 7.0%. When the fat and oil demulsified in the pudding is less than 0.5%, it is difficult to obtain a pudding having a cool and soft texture. If it exceeds 8.0%, an oil layer is formed on the upper surface of the multi-layered pudding, resulting in a hard texture and an oily appearance.

[0019]

EXAMPLES The present invention will be described in more detail below by showing Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In the examples,% and parts are based on weight.

Example 1 According to the following formulation, a lipophilic emulsifier was added to oils and fats and dissolved by heating to obtain an oil phase, and milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 40% by weight, demulsification rate: 40%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 40.0% Soybean lecithin 0.3% Sucrose fatty acid ester (HLB11) 0.2% Water 54.9% Nonfat dry milk 4.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Palm middle melting point part (melting point 34 ° C.) 60 parts Hardened palm Oil 40 parts of mixed fats and oils-SUS type triglyceride content in fats and oils 49.2% -SFC 5 ° C 70% 15 ° C 55% -------------------------------- ——————————————————————————————————————————————————————————————————————————————————————————————————————————————————-—-----------------. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 42 parts of milk and 20 parts of the oil-in-water emulsion based on Example 1 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
It was heated in a hot water bath for 20 minutes and then allowed to cool to obtain a single layer of custard pudding (demulsified oil and fat; 3.2%). When I ate it, it was a soft pudding with a cool sensation.

Example 2 According to the following formulation, a lipophilic emulsifier was added to fats and oils and dissolved by heating to form an oil phase, and milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 30% by weight, demulsification rate: 30%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 30.0% Soy lecithin 0.3% Polyglycerin fatty acid ester (HLB5) 0.2% Water 62.9% Nonfat dry milk 6.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Transesterified fat 70 parts Palm oil 30 parts mixed fat and oil * Transesterified fat is transesterified from high oleic sunflower oil with ethyl stearate and ethyl laurate in the presence of lipase with 1,3-specificity. -SUS type triglyceride content in fats and oils 48.0% -SFC 5 degreeC 67% 15 degreeC 53% ---------------------------. -Custard pudding was prepared using the above oil-in-water emulsion in the following manner. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 52 parts of milk and 10 parts of the oil-in-water emulsion based on Example 2 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
C.) in a hot water bath for 20 minutes and then allowed to cool to obtain a single layer of custard pudding (demulsified oil and fat; 0.9%). When it was eaten, it was a pudding having a soft texture with a cool sensation but a little inferior to the pudding obtained in Example 1.

Example 3 According to the following formulation, a lipophilic emulsifier was added to oils and fats and dissolved by heating to obtain an oil phase, and a milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 20% by weight, demulsification rate: 25%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 20.0% Soy lecithin 0.3% Polyglycerin fatty acid ester (HLB5) 0.2% Water 72.9% Nonfat dry milk 6.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Shea fractionated fat 40 parts Hardened palm kernel oil (melting point 34 ° C. ) 60 parts of mixed fats and oils-SUS type triglyceride content in fats and oils 32.5% -SFC 5 ° C 64% 15 ° C 50% -------------------------------- ——————————————————————————————————————————————————————————————————————————————————————————————————————————————————-—-----------------. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 25 parts of milk and 37 parts of the oil-in-water emulsion based on Example 3 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
℃) in hot water, heated for 20 minutes, then allowed to cool to a single layer of custard pudding (demulsified oil and fat; 1.85%)
Got When I ate it, it was a soft pudding with a cool sensation.

Example 4 According to the following formulation, a lipophilic emulsifier was added to oil and fat and dissolved by heating to form an oil phase, and milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 15% by weight, demulsification rate: 20%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 15.0% Soy lecithin 0.3% Polyglycerin fatty acid ester (HLB5) 0.2% Water 77.9% Nonfat dry milk 6.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Palm middle melting point part (melting point 34 ° C.) 85 parts Palm oil With 15 parts of mixed fats and oils ・ SUS type triglyceride content in fats and oils 74.8% ・ SFC 5 ° C. 85% 15 ° C. 66% ---------------------. ———————————————————————————————————————————————————————————————————————————————————————————————————————————-—---------------. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 27 parts of milk and 35 parts of the oil-in-water emulsion based on Example 4 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
℃) in hot water, heated for 20 minutes, then allowed to cool to a single layer of custard pudding (demulsified oil and fat; 1.05%)
Got When eaten, the pudding had a soft texture with a cool sensation but a little inferior to the pudding obtained in Example 3.

Example 5 According to the following formulation, a lipophilic emulsifier was added to oil and fat and dissolved by heating to form an oil phase, and milk solid content, hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 48% by weight, demulsification rate: 50%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 48.0% Soy lecithin 0.3% Sucrose fatty acid ester (HLB11) 0.2% Water 46.9% Nonfat dry milk 4.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Iripe fat 65 parts Hardened coconut oil 35 parts mixed oil and fat -SUS type triglyceride content in fats and oils: 55.3% -SFC 5 ° C 82% 15 ° C 64% --------------------------------. -Custard pudding was prepared using the above oil-in-water emulsion in the following manner. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 57 parts of milk and 5 parts of the oil-in-water emulsion based on Example 5 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
It was heated in a hot water bath for 20 minutes and then allowed to cool to obtain a single layer of custard pudding (demulsified oil and fat; 1.2%). When it was eaten, it was a soft textured pudding with a slightly better cooling sensation than the pudding obtained in Example 4.

Example 6 According to the following formulation, a lipophilic emulsifier was added to oils and fats and dissolved by heating to form an oil phase, and a milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 45% by weight, demulsification rate: 35%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 45.0% Soy lecithin 0.3% Sucrose fatty acid ester (HLB11) 0.2% Water 49.9% Skim milk powder 4.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Palm middle melting point part (melting point 34 ° C.) 45 parts Hardened palm Nuclear oil (melting point 34 ° C.) 55 parts of mixed fats and oils ・ SUS type triglyceride content in fats and oils 32.0% ・ SFC 5 ° C. 59% 15 ° C. 42% ------------------. -------------- were prepared custard pudding in the following manner using the above oil-in-water emulsion. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 47 parts of milk and 15 parts of the oil-in-water emulsion based on Example 6 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
℃) in hot water, heated for 40 minutes, then allowed to cool to a single layer of custard pudding (demulsified oil and fat; 2.36%)
Got When I ate it, it was a soft pudding with a cool sensation.

Example 7 A gelled purine was prepared in the following manner using the oil-in-water emulsion based on Example 1 above. 20 parts of milk, Example 1
41.25 parts of water was added to 20 parts of the oil-in-water emulsion of 3 and the mixture was stirred while being mixed with 3 parts of skim milk powder, 5 parts of white sucrose, and 10 parts of powdered starch syrup,
Gel Up PI (manufactured by Sanei Gen FFI Co., Ltd.)
0.5 parts, homogen NO.994 (manufactured by San-Ei Gen FFI Co., Ltd.) 0.1 parts, and milk flavor 0.15 parts were added and mixed, and the mixture was heated at 80 ° C. for 10 minutes and dissolved to obtain a purine solution. It was This was gently poured into a glass pudding container (barrel type 90 cc) every 60 g and then allowed to cool to obtain a single-layer gelled pudding (demulsified oil and fat; 3.2%). When I ate it, it was a soft pudding with a cool sensation.

Example 8 A gelled purine was prepared using the oil-in-water emulsion based on Example 1 above in the following manner. To 40 parts of the oil-in-water emulsion of Example 1, water (41.25 parts) was added and stirred to mix 3 parts of skim milk powder, 5 parts of white sucrose, 10 parts of powdered starch syrup and gel-up P.
I (manufactured by San-Ei Gen F / F Co., Ltd.) 0.5 part, homogen NO.994 (manufactured by San-Ei Gen F / F Co., Ltd.) 0.1 part and milk flavor 0.15 part were mixed together. The mixture was heated at 80 ° C. for 10 minutes and dissolved to obtain a purine solution. This was gently poured into a glass pudding container (barrel type 90 cc) every 60 g and then allowed to cool to obtain a multilayer gelled pudding (demulsified oil and fat; 6.4%). When it was eaten, it was a soft-textured, multi-layered pudding.

Comparative Example 1 According to the following formulation, a lipophilic emulsifier was added to oils and fats and dissolved by heating to form an oil phase, and a milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion. −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 40.0% Soy lecithin 0.3% Sucrose fatty acid ester (HLB11) 0.2% Water 54.9% Nonfat dry milk 4.5% Phosphoric acid alkali Metal salt 0.1% ------------------------------------: Hardened rapeseed oil (melting point 34 ° C.) 100 parts --- ------------- Custard pudding was prepared in the following manner using the oil-in-water emulsion described above. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and the mixture was heated to about 40 ° C. To this, 42 parts of milk and 20 parts of the oil-in-water emulsion based on Comparative Example 1 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into heat-resistant pudding cups (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put in an electric oven (upper heat 150 ° C / lower heat 150 ° C).
It was heated in a hot water bath for 20 minutes and then allowed to cool to obtain a single layer of custard pudding. When I ate it, it was an oily pudding with no cold sensation.

Comparative Example 2 According to the following formulation, a lipophilic emulsifier was added to oils and fats and dissolved by heating to form an oil phase, and a milk solid content, a hydrophilic emulsifier, and
An aqueous phase was prepared by heating, dispersing and dissolving salts. The above oil phase and water phase are stirred at 65 ° C. for 30 minutes with a homomixer to pre-emulsify, and then homogenized at a homogenizing pressure of 100 kg / cm ² , and then for 4 seconds at 145 ° C. by an ultra high temperature sterilizer (UHT). After sterilization by direct heating method of
Homogenize at a homogenizing pressure of 100 kg / cm ² and immediately at 5 ° C.
Cooled to. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion (oil content: 8% by weight, demulsification rate: 10%). −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Composition Composition −−−−−−−−−−−−−−−−−− ------------- Oil and fat * 8.0% Soy lecithin 0.3% Sucrose fatty acid ester (HLB11) 0.2% Water 86.9% Nonfat dry milk 4.5% Phosphoric acid alkali Metal salt 0.1% −−−−−−−−−−−−−−−−−−−−−−−−−−−−− *: Palm middle melting point part (melting point 34 ° C.) 60 parts Hardened palm Oil 40 parts of mixed fats and oils-SUS type triglyceride content in fats and oils 49.2% -SFC 5 ° C 70% 15 ° C 55% -------------------------------- ——————————————————————————————————————————————————————————————————————————————————————————————————————————————————-—-----------------. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 42 parts of milk and 20 parts of the oil-in-water emulsion based on Comparative Example 2 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into heat-resistant pudding cups (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put in an electric oven (upper heat 150 ° C / lower heat 150 ° C).
℃) in hot water, heated for 20 minutes, then allowed to cool to a single layer of custard pudding (demulsified oil and fat; 0.16%)
Got When it was eaten, it was a pudding with a low texture and a hard texture, which was close to that of a normal pudding.

Comparative Example 3 A custard pudding was prepared using the oil-in-water emulsion of Example 1 in the following manner. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 61 parts of milk and 1 part of the oil-in-water emulsion based on Example 1 were added and mixed, and then filtered through a net to obtain a purine solution. Gently pour this into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc) every 60g, and put it in an electric oven (upper heat 150 ° C / lower heat 150)
℃) in hot water, heated for 20 minutes, then allowed to cool to a single layer of custard pudding (demulsified oil and fat; 0.16%)
Got When it was eaten, it was a pudding with a low texture and a hard texture, which was close to that of a normal pudding.

Comparative Example 4 A custard pudding was prepared using the oil-in-water emulsion of Example 1 in the following manner. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 10 parts of milk and 52 parts of the oil-in-water emulsion based on Example 1 were added and mixed, and then filtered through a net to obtain a purine solution. This is a heat-resistant pudding cup (manufactured by Toko Co., Ltd.,
Gently pour every 60 g into a polypropylene / translucent barrel type 90 cc), and use an electric oven (upper heat 150 ° C / lower heat 15
In hot water bath (0 ℃), heat for 20 minutes, then allow to cool to form multi-layered custard pudding (demulsified oil and fat; 8.3%)
Got There was an oil layer on the upper layer of the pudding, which was hard and oily.

Comparative Example 5 Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and the mixture was heated to about 40 ° C. 62 parts of milk was added to this and mixed, and then filtered through a net to obtain a purine solution. Gently pour each 60g into a heat-resistant pudding cup (made by Toko Co., Ltd., polypropylene, translucent barrel type 90cc), and boil in water in an electric oven (upper heat 150 ° C / lower heat 150 ° C) for 20 It was heated for 1 minute and then allowed to cool to obtain a single layer of custard pudding (demulsified oil and fat; 0.05% or less). It was a pudding with a hard texture when it was eaten.

Example 9 A custard pudding was prepared in the following manner using the oil-in-water emulsion of Example 1. Twenty-three parts of whole egg was stirred to form a solution, 15 parts of upper sucrose was added and mixed, and heated to about 40 ° C. To this, 27 parts of milk and 35 parts of the oil-in-water emulsion based on Example 1 were added and mixed, and then filtered through a net to obtain a purine solution. This is a heat-resistant pudding cup (manufactured by Toko Co., Ltd.,
Gently pour every 60 g into a polypropylene / translucent barrel type 90 cc), and use an electric oven (upper heat 150 ° C / lower heat 15
In hot water bath (0 ° C), heat for 20 minutes, and then allow to cool to form a multi-layered custard pudding (demulsified oil and fat; 5.6%)
Got When it was eaten, it was a soft-textured, multi-layered pudding.

[0034]

Industrial Applicability According to the present invention, it is possible to provide a method for producing a pudding having a cool and soft texture and an oil-in-water emulsion for kneading pudding which is used in the production method.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kei Morinaga             4-3 Kinindai, Taniwahara Village, Tsukuba-gun, Ibaraki Prefecture               Fuji Oil Co., Ltd. Tsukuba Research and Development Center             -In F-term (reference) 4B001 AC06 AC15 AC40 BC02 EC99                 4B025 LB18 LG11 LG53 LK01 LP10                 4B026 DC01 DK00 DL08 DX04

Claims (4)

[Claims] 1. An oil-in-water emulsion for kneading purines, which comprises an oil and fat rich in SUS type triglyceride and a lauric oil and fat in the oil and fat. 2. An oil-in-water emulsion having an oil content of 10-5.
The oil-in-water emulsion for kneading pudding according to claim 1, which is 0% by weight. 3. A process for producing a purine, which comprises using the oil-in-water emulsion according to claim 1 or 2 in an amount of 2 to 50% by weight based on the total amount of the purine. 4. The method for producing a pudding according to claim 3, wherein an oil-in-water emulsion is used in the pudding, and the pudding contains 0.5% or more of demulsified oil and fat.