JP2008131920A - Retort pudding - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide retort pudding having excellent flavor, palate feeling, color, taste and nutritious value like those of retort pudding coagulated owing to a thermocoagulation of protein in egg or milk, maintaining such an excellent quality for a long time, having a homogeneous texture free from the separation of aggregation or fat, and provided with a shock resistance when transported. <P>SOLUTION: The retort pudding uses gelatine as an inevitable material. The retort pudding contains 0.1-5.0 wt.% of thermocoagulated protein based on a total charge amount of a pudding base, and the gelatine which has been subjected to alkali treatment is used. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to retort pudding, and more specifically, has a uniform tissue without separation of aggregates and fats without inhibiting the flavor, texture, color, etc. of retort pudding caused by heat coagulation of egg or milk proteins. In addition, the present invention relates to a retort pudding that is imparted with shock resistance during transportation and can be stored for a long time.

When manufacturing retort pudding, a method of hardening only by the heat coagulation property of egg or milk protein and a method of hardening by using starch, wheat flour or other stabilizers in addition to the heat coagulation property of protein of egg or milk Either method can be used.
According to the former method, retort pudding with excellent flavor release, flavor, texture, etc., with an appetizing color with moderate brown color and high nutritional value can be obtained. When heat treatment is performed, aggregate formation due to destabilization of protein thermal denaturation, fat separation due to destabilization of emulsification, occurrence of baking unevenness, etc. are likely to occur, and shock resistance during transportation is low. In addition, there is a problem that the flavor and texture are likely to deteriorate due to water separation over time.

Therefore, for the retort pudding currently on the market, the latter method, ie, the method of solidifying starch, wheat flour and other stabilizers in addition to the heat coagulation property of egg or milk protein is used. By adding a stabilizer in this way, mechanical resistance can be imparted to the purine base, so that it is possible to obtain a retort pudding having a uniform structure without separation of aggregates and fat, and at the time of transportation to the retort pudding. The shock resistance can be imparted, and a constant quality can be maintained for a long period of time by preventing water separation over time.
As one of the techniques using the stabilizer as described above, for example, in Patent Document 1, a smooth structure is formed by adding urea so that it is contained in an amount of 0.5 to 3.0% by weight with respect to the protein in the product. A technique for producing a retort pudding having the following is disclosed.
JP 2000-279119 A

However, with the stabilizers generally used conventionally as in the technique of Patent Document 1, retort pudding having the above-described advantages can be obtained by using these as the material for retort pudding. It was impossible to obtain a retort pudding having both a characteristic fragrant flavor and a light texture obtained when it is hardened only by the heat coagulation property of milk protein.
Therefore, the problem to be solved by the present invention is to provide such an excellent flavor, texture, color and nutritional value as in the case of retort pudding hardened only by the heat coagulation property of egg or milk proteins. An object of the present invention is to provide a retort pudding that can maintain excellent quality for a long period of time, has a uniform tissue without separation of aggregates and fat, and has shock resistance during transportation.

As a result of intensive studies to solve the above-mentioned problems, the present inventors, as a result of using gelatin as a material, have excellent flavor, texture, and retort pudding solidified only by the heat coagulation properties of egg and milk proteins. The idea was obtained that the same effect as that of a conventionally used stabilizer can be obtained without impairing the color and nutritional value.
That is, the present invention is a retort pudding in which gelatin is used as an essential material.

  According to the present invention, such excellent quality can be maintained over a long period of time without inhibiting the excellent flavor, texture, color, and nutritional value of retort pudding hardened only by the heat coagulation properties of egg and milk proteins. Further, it is possible to obtain a retort pudding having a uniform tissue without separation of aggregates and fat and having shock resistance during transportation.

Hereinafter, the retort pudding according to the present invention will be described in detail. However, the scope of the present invention is not limited to these descriptions, and modifications other than the following examples may be made as appropriate without departing from the spirit of the present invention. obtain.
The retort pudding according to the present invention uses gelatin as an essential component, and otherwise known materials are used. Specifically, for example, egg-derived materials, dairy products, sugars and the like are used.
The raw material species of the gelatin is not particularly limited. For example, gelatin derived from cow, pig or fish (each gelatin is hereinafter referred to as “bovine gelatin”, “pig gelatin” or “fish gelatin”). Etc. Although the structure, flavor, and texture of retort pudding after retort sterilization vary depending on the type of raw material, it may be arbitrarily selected according to the purpose.

Fish gelatin, in particular, has a small effect on the heat coagulation properties of egg and milk proteins, and is a retort pudding with excellent flavor, texture, color and nutritional value that is hardened only by the heat coagulation properties of egg and milk proteins. It is possible to obtain a retort pudding very close to.
Further, as the gelatin, alkali-treated gelatin or acid-treated gelatin can be used, and depending on which one is used, the structure, flavor, and texture of the retort pudding after retort sterilization vary, but depending on the purpose Just choose.
Specifically, when the target retort pudding contains 0.1 to 5.0% by weight of thermocoagulable protein with respect to the total amount of purine base, the alkali-treated gelatin is preferably used. . By using the alkali-treated gelatin, it is possible to assist the formation of a gel by heat coagulation of egg or milk proteins, and to give a firm body feeling (dense feeling) to the obtained retort pudding.

Moreover, when the target retort pudding contains 1.0-10.0 weight% of thermocoagulable protein with respect to the total amount of purine bases, it is preferable to use the said acid-processed gelatin. By using the acid-treated gelatin, it is possible to partially suppress the formation of gel due to thermal coagulation of egg or milk proteins, and to provide a mouthfeel and excellent flavor release.
The amount of gelatin is preferably 0.05 to 10.0% by weight with respect to the total amount of purine base. If it is less than 0.05% by weight, the effect of the present invention obtained by adding gelatin may be insufficient, and if it exceeds 10.0% by weight, it may be due to thermal coagulation of protein of egg or milk. May interfere with gel formation. When using beef or pork gelatin, 0.1 to 1.0% by weight is more preferable, and when using fish gelatin, 0.1 to 2.0% by weight is more preferable.

When gelatin is granular, it is preferable that it is sufficiently swollen with water from the viewpoint of workability and thermal efficiency, and in the case of powder, for the same reason, for the same reason, saccharide-based materials, other powder materials, What was mixed and dispersed in an aqueous solution is preferably used.
The egg-derived material is thermocoagulable and is not particularly limited. For example, raw egg, liquid whole egg, liquid egg yolk, liquid egg white, frozen whole egg, sweetened frozen whole egg, sweetened frozen egg yolk, frozen Examples include egg white, powdered whole egg, powdered egg white, powdered egg yolk, and pasteurized egg.
Although it does not specifically limit as said dairy product, For example, raw milk, skim milk, whole milk powder, skim milk powder, etc. are mentioned. Although the compounding quantity of dairy products is not specifically limited, It is preferable that 1.0 weight% is contained with respect to the total preparation amount of purine bases as nonfat milk solid content.

Examples of the saccharide include, but are not limited to, sucrose, granulated sugar, tri-warm sugar, brown sugar, and acid saccharified syrup, enzyme-saccharified syrup, and syrup. The blending amount of the saccharide is not particularly limited, but is preferably 10.0% by weight as the solid content with respect to the total charged amount of the purine base.
In addition to the above materials, oils and fats, coloring agents, seasonings, flavors, caramel, vanilla, liquor, cocoa, etc. may be added as long as the effects of the present invention are not impaired.
As long as the effect of the present invention is not impaired, processed starch and polysaccharide thickener (for example, agar, deacylated gellan gum, native gellan gum, carrageenan, xanthan gum, locust bean gum, pectin, silly seed gum, Stabilizers other than gelatin such as tamarind seed polysaccharide, glucomannan, tara gum and guar gum) and emulsifiers (for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc.) may be added.

A retort pudding according to the present invention can be obtained by filling a heat-resistant container with a purine base obtained by stirring and mixing the materials and performing retort sterilization.
The retort sterilization may be performed by a conventionally known method. Regarding the heating temperature and the heating time, the retort sterilization is performed at 115 to 128 ° C. for 10 to 30 minutes so that the egg protein can sufficiently form a tissue by thermal coagulation. Is preferred.
The retort pudding obtained in this way has an appetizing color with a moderate brown color, similar to the retort pudding hardened only by the heat coagulation properties of egg and milk proteins. This is because the color is due to the brown substance melanoidin produced by the Maillard reaction between sugars and protein, and this reaction is accelerated when gelatin contains a large amount of protein.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples, but the present invention is not limited to these examples.
[Example 1]
Retort pudding was made and evaluated for quality and its change over time.
Example 1-1 for retort pudding added with gelatin (“Ikuos Gel FGL-200SP”, fish gelatin, manufactured by Nitta Gelatin Co., Ltd.), Comparative Example 1-1 for retort pudding added with modified starch, gelatin and processed starch added The retort pudding which was not performed was made into comparative example 1-2, and each retort pudding was produced in the procedure shown to preparation of the following retort pudding using various materials with the mixture ratio shown in Table 1. In addition, all the numerical values in Table 1 are expressed in weight%. In Table 1, “Thermflo” is a modified starch manufactured by NSC Japan, and “Custard flavor OSA-14880” is a fragrance manufactured by Hasegawa Scent.

Furthermore, as Examples 1-2 to 1-4, the “10 wt% fish gelatin solution” in Example 1-1 of Table 1 was changed to a 10 wt% gelatin solution using the following gelatin. Each retort pudding was produced by the procedure shown in the production of retort pudding.
Example 1-2; “alkali-treated beef gelatin MJ” (bovine gelatin, manufactured by Nitta Gelatin Co., Ltd.)
Example 1-3; “Alkali-treated porcine gelatin GBL-200” (pig gelatin, manufactured by Nitta Gelatin Co., Ltd.)
Example 1-4; “Acid-treated porcine gelatin AP-200” (pig gelatin, manufactured by Nitta Gelatin)
<Preparation of retort pudding>
The gelatin was swollen with water at room temperature (25 ° C.) for 60 minutes and dissolved with heating and stirring until reaching 85 ° C. This gave a 10 wt% gelatin solution. In the following operation, the gelatin solution was used at room temperature (25 ° C.).

Eggs were split and mixed with granulated sugar. At this time, in Comparative Example 1-1, the thermo-flo was also mixed.
Other ingredients shown in Table 1, the above-mentioned egg and granulated sugar mixed, processed starch in Comparative Example 1-1, and gelatin solutions corresponding to each in Examples 1-1 to 1-4 were sequentially added. And dispersed to obtain a pudding base.
The purine base was heated to 62 ° C. with stirring and filled into a quantitative container.
After filling, heating was performed by retort sterilization at 120 ° C. for 15 minutes.
After the retort sterilization treatment, each retort pudding was obtained by rapidly cooling to about 10 ° C. and stored at room temperature.

<Evaluation>
For each retort pudding, after 2 days from the date of creation, refrigerated courier delivery from Tokyo to Osaka was performed, and this was tasted, and the quality of each retort pudding and its change over time were evaluated according to the following criteria. The results are shown in Table 2.

Appearance: ◎, ○, △, in order from the best in order that the shape retention of the pudding is maintained, the surface is free of wrinkles and water separation, and the side is free from scratches. .
Structure: ◎, ○, △ in order from the smooth and uniform structure in good condition, and × when there is a problem as a distribution product.
Flavor: ◎, ○, △ in order from the one with good flavor and fragrance similar to the texture of retort pudding obtained only by heat coagulation with egg or milk protein X.
Texture: ◎, ○, △ in order from the one with good texture equivalent to the texture of retort pudding obtained only by heat coagulation with egg or milk proteins X.

Taste: ◎, ○, in order from the brown and cream color similar to the color of retort pudding obtained only by heat coagulation with egg or milk protein What is felt is indicated by Δ, and when there is a problem as a distribution product, it is indicated by ×.
[Example 2]
A retort pudding having a different material from that of Example 1 was prepared, and the quality and its change with time were evaluated.
Retort pudding added with gelatin (“Ikuos Gel FGL-200SP”, fish gelatin, manufactured by Nitta Gelatin Co., Ltd.) was Example 2-1, retort pudding added with modified starch was Comparative Example 2-1, both gelatin and modified starch were added. The retort pudding which was not performed was made into the comparative example 2-2, and each retort pudding was produced in the procedure shown to preparation of the following retort pudding using various materials with the mixture ratio shown in Table 3. The numerical values in Table 3 are all expressed in weight%. In Table 3, “Leger 20” is whipped cream manufactured by Fuji Oil Co., Ltd., “Therm Fro” is processed starch manufactured by NSC Japan, and “Custard Flavor OSA-14880” is manufactured by Hasegawa Koryo Co., Ltd. It is a fragrance.

Furthermore, as Examples 2-2 to 2-4, the “10 wt% fish gelatin solution” in Example 2-1 of Table 3 was changed to a 10 wt% gelatin solution using the following gelatin, and the following: Each retort pudding was produced by the procedure shown in the production of retort pudding.
Example 2-2; “alkali-treated beef gelatin MJ” (bovine gelatin, manufactured by Nitta Gelatin Co., Ltd.)
Example 2-3; “alkali-treated pork gelatin GBL-200” (pig gelatin, manufactured by Nitta Gelatin Co., Ltd.)
Example 2-4; “Acid-treated porcine gelatin AP-200” (pig gelatin, manufactured by Nitta Gelatin)
<Preparation of retort pudding>
By the same operation as in Example 1, each retort pudding having a material different from that in Example 1 was obtained.

<Evaluation>
For each retort pudding, after 2 days from the date of creation, refrigerated courier delivery from Tokyo to Osaka was performed, and this was tasted, and the quality of each retort pudding and its change over time were the same as the criteria adopted in Example 1 It was evaluated according to the criteria. The results are shown in Table 4.

[Discussion]
From the above Examples 1-2, the following can be understood.
(1) Looking at Comparative Examples 1-2 and 2-2 in which neither gelatin nor processed starch is used, quality other than the color, that is, appearance, structure, flavor, texture, due to water separation over time and impact during transportation It turns out that all of has deteriorated.
(2) Looking at Comparative Examples 1-1 and 2-1 using modified starch, the flavor, texture, and color are different from those of retort pudding obtained only by heat coagulation due to proteins of eggs and milk. It has become. The evaluation of the structure in Comparative Example 1-1 and the evaluation of the appearance and structure in Comparative Example 2-1 are also inferior to those of the other examples. Increasing the added amount of processed starch can improve the appearance and texture degradation due to water separation over time and impact during transportation, but in that case, the flavor and texture will be further deteriorated, and protein of egg and milk It has been confirmed that the difference from the retort pudding obtained only by the thermal coagulation property by is more remarkable.

  (3) Examples 1-1 and 2-1 using fish gelatin are evaluated as ◎ in all evaluations. Fish gelatin, among other gelatins, has particularly little effect on the heat coagulation properties of eggs and milk, and the flavor and texture are the same as those of retort pudding obtained only by the heat coagulation properties of eggs and milk proteins. It has an excellent flavor and texture. In addition, a protein rich in gelatin reacts with saccharides in the purine base, resulting in an appetizing color with a moderate brown color. Then, the water retention function of gelatin suppresses water separation over time and maintains the excellent flavor, texture and color. Furthermore, by using gelatin, a uniform purine base can be obtained. As a result, retort pudding also has a uniform structure. Moreover, since the shock resistance at the time of transportation is imparted by gelatin, the tissue is not collapsed even after delivery to the courier.

(4) Regarding Examples 1-2 to 1-4 and 2-2 to 2-4 using other gelatins, the same can be said basically as in Examples 1-1 and 2-1. However, beef or pork gelatin has a greater effect on egg and milk heat coagulation than fish gelatin.
Alkali-treated gelatin promotes gel formation somewhat. Therefore, in Examples 1-2, 1-3 and 2-2, 2-3 using beef or pork gelatin treated with alkali, retort pudding having a firmer structure than Examples 1-1 and 2-1. was gotten.
On the other hand, acid-treated gelatin partially suppresses gel formation. Therefore, in Examples 1-4 and 2-4 using pork gelatin treated with acid, retort pudding with a softer tissue than in Examples 1-1 and 2-1 was obtained.

  As described above, the state of the tissue differs depending on the type of gelatin, and the texture is also different, but with any gelatin, eggs and milk are more than when processed starch or other stabilizers are used. The quality can be stabilized and improved without causing a difference from the taste and texture of retort pudding obtained by heat coagulation with the protein. In the evaluation of the texture and flavor of Tables 1 and 2, Examples 1-2 to 1-4 and 2-2 to 2-4 may be inferior to Examples 1-1 and 2-1. This is because the evaluation of texture and flavor is based on whether or not it is close to the texture and flavor of retort pudding obtained only by heat coagulation with protein of egg or milk. Depending on the purpose and materials used, In some cases, it may be preferable to use bovine or porcine gelatin to adjust the degree of gelation.

  The retort pudding of the present invention has excellent quality, can extend the shelf life, has a uniform structure without separation of aggregates and fat, and has excellent shock resistance during transportation. There is a possibility that it can be widely distributed in the market, and it may be possible to reduce retort pudding that expires and is disposed of.

Claims (6)

  Retort pudding that uses gelatin as an essential material.   The said retort pudding contains 0.1 to 5.0 weight% of thermocoagulable protein with respect to the total preparation amount of purine bases, The said gelatin is what was alkali-treated. Retort pudding.   The retort pudding contains 1.0 to 10.0% by weight of a thermocoagulable protein based on the total amount of purine base, and the gelatin is acid-treated. Retort pudding.   The retort pudding according to any one of claims 1 to 3, wherein the gelatin is fish gelatin.   The retort pudding according to any one of claims 1 to 4, wherein a blending amount of the gelatin is 0.05 to 10.0% by weight based on a total amount of the purine base.   The retort pudding according to any one of claims 1 to 5, wherein a blending amount of the egg-derived material is 5.0 to 25.0 wt% with respect to a total amount of the purine base.