JP2013172749A - Pudding and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pudding which has new food feeling, being given an extending physical property such as that of a rice cake, while having gelling characteristics and firmness as a pudding.SOLUTION: A pudding includes milk protein, oils and fats, and a gelatinizer, and psyllium seed gum is used as the gelatinizer, and preferably, starch is used together.

Description

  The present invention relates to a pudding having a novel texture that has gelling properties and shape-retaining properties as a pudding and is imparted with stretchable physical properties.

  In the past, attempts have been made to impart a new texture to desserts such as pudding, yogurt, and mousse. For example, as a method for imparting a new texture to impart physical properties that extend like yogurt, tapioca is added to yogurt. Even if starch is blended (Patent Document 1), starch is used as a gelled material, and it is essentially a jelly consisting of starch, it is slimy and external force is applied. Desserts such as orange jelly, coffee jelly, mango pudding, and apricot tofu are listed as foods with a new texture that does not easily disintegrate (Patent Document 2). By using starch, these desserts It is known that the physical properties extend like a sticky or slime.

  On the other hand, psyllium seed gum is used for gummy jelly as a gelling agent that gives an elastic texture (Patent Document 3), or as a gel food used for foods for persons with difficulty in chewing / swallowing. (Patent Document 4 etc.) is known. When used in gummy jelly, it can give a rubbery texture that is rich in elasticity such as gelatin, and when used in foods for people with difficulty in chewing / swallowing, it has little water separation and excellent water retention. Features can be added. Furthermore, psyllium seed gum is also used as a dietary fiber source for health foods. However, psyllium seed gum is rarely used as a gelling agent for purines. The reason for this is that the properties of the gel of psyllium seed gum, as described above, is a texture rich in elasticity, so it is far from a smooth mouthfeel that is required for a pudding gel. It seems that it has not been used as an agent.

  Furthermore, in recent years, desserts in various ways have been put on the market, such as a carbonated drink jelly that is shaken after the gel is crushed to drink, and a type of dessert in which the jelly is drunk directly with a thick straw. With regard to desserts such as pudding, there is a tendency to have a different texture than before and a slightly different way of eating is required.

JP 2004-222673 A JP 2006-42727 A JP 2001178831 A JP 2004-283073 A

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a pudding that can propose a new texture and a new way of eating that are different from the conventional ones.

  The inventors of the present invention have made extensive studies to solve the above-mentioned problems. When producing pudding containing milk protein, fats and oils and gelling agent, the pudding is obtained by including psyllium seed gum as a gelling agent. As a result, it has been found that a physical property that extends like rice cake is added. Furthermore, it has been found that the combined use of starch increases the effect of further elongation, resulting in a new pudding that is extremely elongated. The longer the pudding is stirred, the more effective it is. Traditional pudding stirs up and breaks the gel into pieces, making it impossible to say that it will be mixed and eaten. According to the pudding of the present invention, it is possible to eat while enjoying the state where the pudding is stirred and stretched, and it becomes possible to propose a new pudding texture and method of eating.

  In addition to the above, the pudding of the present invention is manufactured without using a pre-emulsified fat as a milk raw material without going through a homogenization step, or when pressure is applied. It has been found that it becomes easier to produce a pudding having a texture that is “stretched” by making it without using it.

That is, this invention has the following aspects;
Item 1. A pudding imparted with glutinous physical properties, containing milk protein, fats and oils, and 0.3 to 3% by mass of psyllium seed gum.
Item 2. A method for imparting physical properties extending to pudding, comprising adding milk protein, fat and oil, and 0.3 to 3% by mass of psyllium seed gum to pudding.

  According to the present invention, it is possible to provide a pudding that can propose a new texture and a new way of eating that are different from the conventional ones.

It is a photograph which shows the extent of the elongation of the purine of an Example and a comparative example. From the left of the photo, a gelling agent using psyllium seed gum (Example 2: after mixing), xanthan gum and locust bean gum used together (Comparative Example 2-1: after mixing), cold angel article ( Comparative Example 2-4: Before mixing), and how much it stretches when squeezed with a spoon.

  The pudding of the present invention contains milk protein, fats and oils and a gelling agent, and contains psyllium seed gum as the gelling agent. As a compounding quantity with respect to the pudding whole quantity of psyllium seed gum, it is 0.3-3.0 mass%, Preferably, it is 0.5-2.0 mass%, More preferably, it is 1.0-1.5 mass%. . If the blending amount is significantly less than 0.3% by mass, it will not be possible to impart a new texture that will elongate, and if the blending amount exceeds 3.0% by mass, it will become highly viscous and difficult to produce pudding. Because.

  Furthermore, it is preferable to use starch together with the purine of the present invention. As described above, when tapioca starch is used, a texture that extends to yogurt can be imparted, and by using starch as a high solid content in ice cream, a texture that extends like rice cake can be imparted (Reference Patent No. 3660261). No.) is known. When this knowledge is applied to pudding and milk protein, fats and starches are blended to prepare a pudding-like food, it is possible to give an elongation effect, but it becomes fluid and pasty, It does not have the shape retention property. Here, by using starch together with the pudding using the above-described psyllium seed gum as a gelling agent, the shape retention of the pudding is maintained, and the length is remarkably increased as compared with the case of using psyllium seed gum alone. An effect can be imparted. Furthermore, conventionally, the pudding is crushed and broken as the pudding is mixed. However, even if the pudding is mixed, the shape retaining property as the gel is not lost, and the effect of extending is increased. This effect is also enhanced by the combined use with starch. Therefore, it is possible to propose a new way to eat pudding, such as stirring the pudding with a spoon and eating it while stretching it.

  Examples of the starch include tapioca starch, potato starch, sago palm starch, corn starch, waxy corn starch, sweet potato starch and one or more selected from those modified starches, particularly preferably tapioca starch and / or Potato starch (including processed starch). As a compounding quantity with respect to the total amount of purines of starch, it is 1-10 mass%, Preferably, it is 2.0-8.0 mass%, More preferably, it is 3.0-5.0 mass%.

  Furthermore, in addition to psyllium seed gum, the pudding of the present invention can be used as a gelling agent, xanthan gum, locust bean gum, carrageenan (κ carrageenan, ι carrageenan), gelatin, agar and gellan gum (deacylated gellan gum, native type). By using at least one selected from gellan gum), the shape retention of the pudding can be improved. The blending amount of these gelling agents is 0.001 to 1.0% by mass, preferably 0.05 to 0.5% by mass, and more preferably 0.1 to 0.3% by mass with respect to the total amount of purines. %.

  Other than the above, gelling agents other than those described above, such as alginic acid, alginate, pectin, gelatin, guar gum, gum arabic, karaya gum, pullulan, tara gum, glucomannan, tamarind seed, as long as they do not affect the effects of the present invention You may use together 1 type (s) or 2 or more types selected from gum | gum, fur celeran, macrohomopsis gum, rhamzan gum, gati gum, etc.

  Examples of the milk protein used in the present invention include cow's milk, fresh cream, whole milk powder, skimmed milk powder, whole fat sweetened condensed milk, skimmed condensed milk, yogurt (fermented milk), powdered fermented milk, soy milk and the like.

  Examples of fats and oils include animal fats and oils such as fresh cream and butter, soybean oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, olive oil, palm oil, and palm oil. Moreover, when using starch together, it is preferable to use emulsified fats and oils, such as fresh cream and vegetable emulsified fats.

  As long as the effects of the present invention are not impaired, the pudding of the present invention includes foods and food additives used in ordinary gel foods, such as sugars, sweeteners (such as sucralose), organic acids, You may add the salt, a fragrance | flavor, a pigment | dye, antioxidant, a shelf life improving agent, a preservative.

  In addition, if necessary, it may contain extract components such as tea and coffee, powder components such as cocoa and matcha tea, fruit juices and pulps such as strawberries, oranges and mangoes, and artificially calcium lactate and calcium gluconate The amount of calcium may be strengthened by adding calcium. Further, emulsifiers, antioxidants, preservatives, vitamins, minerals other than calcium such as iron, magnesium, phosphorus and potassium may be added.

  Although it is the manufacturing method of the pudding of this invention, the above-mentioned raw material (milk protein, fats and oils, a gelling agent, other raw materials) is added to water, Preferably distilled water, and is heated and stirred and melt | dissolved, and it homogenizes as needed. It can be manufactured by sterilizing, adding fragrances and pigments, correcting the total amount, filling the container, and cooling. Conventionally, when producing pudding, it is common to perform homogenization after heating and stirring and dissolving, but when using starch together, is the homogenization step omitted by using the above-mentioned emulsified oil? Alternatively, even if homogenization is performed, it is preferable to perform without homogenization pressure. In this way, it is possible to produce the pudding without going through a homogenization process, or to carry out the process without applying pressure, thereby simplifying the pudding production process and enhancing the effect of purine elongation, which is an effect of the present invention. it can.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is manufactured by San-Ei Gen FFI Co., Ltd. -This means that it is a registered trademark of F.I.

  Among the formulations listed in Table 1 below, while stirring water and fresh cream, after adding raw materials other than fragrance and pigment as a powder mixture and stirring and dissolving at 80 ° C. for 10 minutes, the fragrance and pigment are added, and after filling the container The pudding was prepared by cooling. About the obtained purine of Example 1 and Comparative Examples 1-1 to 1-3, the characteristics of the gel were evaluated. It shows together in Table 2.

  As shown in Table 2, the pudding using the psyllium seed gum of Example 1 as a gelling agent formed a gel with an elongation feeling, but the puddings of Comparative Examples 1-1 to 1-3 had no feeling of elongation. There was little or no.

  Among the formulations listed in Table 3 below, while stirring water and fresh cream, add a powder mixture other than the fragrance and stir and dissolve at 80 ° C. for 10 minutes, add the fragrance, fill the container, cool, and cool the vanilla pudding Was prepared.

  The obtained vanilla pudding has the effect of stretching when sprinkled with a spoon as it is, but by further stirring several times, the effect of stretching when sprinkled with a spoon increases, and even if you eat it is elastic and responds to eating It was a delicious pudding with a new texture.

  Instead of the psyllium seed gum of Example 2, vanilla pudding was prepared using the gelling agents listed in Table 4. The evaluation of characteristics and elongation is also shown in Table 4. As the evaluation of elongation, the elongation of the pudding was evaluated before stirring the pudding and after stirring for 30 seconds with a spoon. The index of elongation is shown below. The standard for evaluation 5 is the leftmost of the photograph shown in FIG. 1 (Example 2 product: after mixing), and evaluation 4 is the middle of the photograph shown in FIG. 1 (comparison). Example 2-1 product: After mixing), evaluation 2 is the rightmost of the photograph shown in FIG. 1 (comparative example 2-4 product: before mixing).

* Evaluation of elongation when scooped up with a spoon 5 .... 10cm or more 4 .... 5-10cm
3 ... 3-5cm
2 ... 1-3cm
1 ... less than 1cm

  The pudding combined with the psyllium seed gum and starch of Example 2 could be scooped up by 10 centimeters or more with a spoon both before and after stirring, and showed good elongation. Moreover, although what used only the blank starch was excellent in elongation, there was no shape retention property of the gel as a pudding. Furthermore, the pudding which uses starch together with the gelling agent other than the psyllium seed gum of Comparative Examples 2-1 to 2-7, and the pudding stretched by about 5 cm or 5 cm or more even after stirring. However, as shown in the center of the photograph in FIG. 1, even when stretched, it was elongated like a thin line, and did not reach the elongation of the product of Example 2.

  Vanilla pudding was prepared using potato-processed starch instead of tapioca starch of Example 2, but the pudding was given a stretchable physical property and an elastic texture.

  Among the formulations listed in Table 5 below, while stirring water and soy milk, cream, and whole-fat sweetened condensed milk, a powder mixture of skim milk powder, sugar, powdered starch syrup, emulsifier and gelling agent is added and stirred at 80 ° C. for 10 minutes. Dissolved. After adding a fragrance and correcting the evaporated water, it was homogenized at 14700 kPa (150 kgf / cm 2), filled in a container, and cooled to prepare a soymilk pudding. This soymilk pudding can give the physical properties to stretch, and it has become a pudding with a loose and elastic texture.

A new pudding that can propose a new texture and a new way of eating can be provided.

Claims (2)

  A pudding imparted with glutinous physical properties, containing milk protein, fats and oils, and 0.3 to 3% by mass of psyllium seed gum. A method for imparting physical properties extending to pudding, comprising adding milk protein, fat and oil, and 0.3 to 3% by mass of psyllium seed gum to pudding.

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