JP2008253146A - Mix liquid for baked pudding - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a mix liquid for baked pudding, for obtaining baked pudding which has a homogeneous internal phase in spite of using insoluble fine powder, produces no cavity, and has palate feeling peculiar to baked pudding, and to provide baked pudding having the characteristics. <P>SOLUTION: This mix liquid for the baked pudding homogeneously contains (1), (2), (3), (4) and (5) ingredients as follows. (1) A heat reversible gel composition which contains gelatinized swelling-suppressed starch, a gelling agent and oil and fat. (2) Insoluble fine powder. (3) Egg ingredient. (4) Milk ingredient. (5) Saccharide. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a baked pudding mix for producing a baked pudding containing insoluble fine powder homogeneously without settling, a baked pudding having the characteristics, and a fine baked pudding containing an insoluble fine powder. The present invention relates to a method for preventing powder settling.

  Pudding is a Western confectionery in which a mixed solution containing egg components, milk components, and sugars as basic components is gelled, and has been supported by a wide age group. Therefore, there are puddings with various formulations and manufacturing methods from high-class pastry shops to general distribution pastry.

  Such pudding can be classified into “baked pudding” and “gel pudding” when classified from the manufacturing method.

  "Baked pudding" uses the heat coagulation property of an egg to make it gel, and the mixed liquid containing egg components, milk components, and sugars as basic components is converted into a heat-resistant pudding mold. It is obtained by boiling, baking and / or steaming. This “baked pudding” is produced by heating the three components, and the rich and high quality custard flavor is very delicious. On the other hand, the baking and steaming operations need to take a long time at a low temperature. However, there is a problem that it is not suitable for home manufacturing and mass production.

  On the other hand, “gel pudding” uses the gelling power of a gelling agent to make it gel, and mixes the egg component, milk component, saccharides, and the mixed solution containing the gelling agent as needed. It is obtained by heating and dissolving, placing in a pudding mold, and cooling in a refrigerator or the like. This "gel pudding" can be coagulated even with a small amount of egg components, and its gel strength can be set in various ways, making it easy to manufacture, so it is widely used for household and mass-produced products. However, there is a problem that the custard flavor is sparse and the texture is also very strong and elastic.

  By the way, recently, pudding, which has been required only for custard flavor, has been demanded for various flavors including chocolate flavor.

  When obtaining puddings with such a variety of flavors, of course, various fragrances can be used to easily obtain variations, and water-soluble food materials can be dissolved in dairy products and egg liquids. If added, the flavored pudding can be easily produced without problems.

  However, in the recent confectionery boom, there is a strong preference for the real thing, and consumers are not satisfied with flavor variations using only fragrances. In addition, flavor materials are not always water-soluble (or oil-soluble). Since it is necessary to add a large amount in order to avoid the rich custard flavor, in the case of such an insoluble flavor material, it is dispersed in a large amount in the pudding mix as a fine powder, and the state It is necessary to make it gel as it is.

  Here, if it is “gel pudding”, it is possible to obtain a pudding mix liquid in which fine powder is uniformly dispersed by appropriately selecting the type and amount of gelling agent and increasing the viscosity. A homogeneous pudding can be obtained by gelling the mixed liquid. However, in the case of “baked pudding”, the viscosity of the mixed liquid for pudding is lowered by heating, so the fine powder settles down and the pudding produced is also below. This produces a layer with a high flavor component concentration, which is a so-called two-layer pudding.

  For this reason, various studies have been conducted to obtain a homogeneous internal phase even for baked pudding using such a pudding mix containing fine powder.

  Therefore, a method of homogenizing the pudding mix with a powerful stirrer has been proposed (see, for example, Patent Document 1). In this method, nests (fine air bubbles in the pudding inner phase) are likely to enter. Also, since this method further refines the fine powder to lower the sedimentation rate, the effect of preventing it is thin when taking a long time during firing, and furthermore, the fine powder is further refined. There was a problem of poor flavor expression.

  In addition, a method of adding a gelatinized starch or a thickener to increase the heat stability of the baked pudding mix solution (see, for example, Patent Documents 2 and 3) is also performed. Since the bubbles in the air are difficult to escape, there is a problem that the nest can easily enter, and the texture becomes strong and elastic, and the preferred texture unique to the baked pudding is lost.

For this reason, when producing a baked pudding containing such insoluble fine powder, to obtain a baked pudding that contains the fine powder uniformly, does not easily enter the nest, and does not change the texture unique to the baked pudding. The method of was demanded.
JP 2006-25622 A Republished 2003-84347 JP 2006-290972 A

  Accordingly, an object of the present invention is to provide a baked pudding mix solution for obtaining a baked pudding having a homogeneous inner phase, no nest formation, and a texture unique to baked pudding, while using insoluble fine powder, and And providing a baked pudding having the characteristics.

  Another object of the present invention is to provide a method for preventing sedimentation of the insoluble fine powder during the production of baked pudding containing the insoluble fine powder.

  As a result of various studies to achieve the above object, the present inventors have found that the problem can be solved by using a specific thermoreversible gel composition.

The present invention has been made on the basis of the above knowledge, and provides a mixed solution for baked pudding that contains the following components (1), (2), (3), (4) and (5) homogeneously: Is.
(1) Gelatinized swelling-inhibiting starch, gelling agent, and thermoreversible gel composition containing fats and oils (2) Insoluble fine powder (3) Egg component (4) Milk component (5) Sugar

  Moreover, this invention provides the baked pudding obtained using this mixed liquid for baked pudding.

In addition, the present invention provides a method for preventing sedimentation of insoluble fine powder during baked pudding production, characterized by using a thermoreversible gel composition containing gelatinized swelling-inhibiting starch, a gelling agent and fats and oils. To do.

  According to the present invention, it is possible to easily obtain a baked pudding in which fine powder is homogeneously contained without settling and no nest is formed. In addition, the obtained baked pudding does not show a change in daily texture, and can be stored frozen.

Hereinafter, the baked pudding mix liquid of the present invention will be described in detail.
The mixed liquid for baked pudding of the present invention contains the following components (1), (2), (3), (4) and (5) homogeneously.
(1) Gelatinized swelling-inhibiting starch, gelling agent, and thermoreversible gel composition containing fats and oils (2) Insoluble fine powder (3) Egg component (4) Milk component (5) Sugar

  First, the thermoreversible gel composition used in the present invention will be described.

  The thermoreversible gel composition used by this invention contains gelatinization swelling suppression starch, a gelatinizer, and fats and oils.

  The gelatinized and swelling-suppressed starch used in the present invention is obtained by further gelatinizing a modified starch that has been processed by any method so that when starch is heated and gelatinized, the swelling of starch particles is suppressed and the starch granule shape remains. It is what

  That is, this gelatinized swelling-inhibiting starch is characterized in that it retains the starch granule shape despite being gelatinized starch. Therefore, by using this gelatinized swelling-inhibiting starch, when obtaining the baked pudding using the baked pudding mix liquid of the present invention, there is a thickening effect on the baked pudding mix liquid itself, and the heating It also has the effect of suppressing swelling inside. That is, the effect of the present invention cannot be obtained with raw starch or gelatinized starch that has not been subjected to swelling suppression processing, or swelling suppression starch that has not been subjected to swelling processing. Specific examples of the gelatinized swelling-suppressed starch include gelatinized crosslinked starch, gelatinized aged starch, gelatinized wet heat-treated starch, and gelatinized emulsifier-treated starch. In the present invention, preferably gelatinized crosslinked starch is used. Is used.

  In addition, as the raw material starch of the gelatinized swelling-inhibiting starch, starch commonly used in foods such as potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, etc. can be mentioned. In the invention, since the effect of the present invention is higher as the particle size is larger, it is preferable to use potato starch.

  That is, in the present invention, the gelatinized swelling-suppressed starch preferably contains gelatinized starch particles having a particle size of more than 30 μm, preferably a particle size of more than 50 μm. In addition, the upper limit of the particle size of the gelatinized starch particles is 200 μm or less.

Further, in 1 ml of the gel composition, the gelatinized starch particles having a particle size larger than 30 μm are preferably 1 × 10 ⁵ or more and less than 1 × 10 ^7, more preferably 5 × 10 ⁵ or more and 5 or more. It should be less than 10 ⁶ . Further, the gelatinized starch particles having a particle size larger than 50 μm are preferably 7 × 10 ⁴ or more and less than 7 × 10 ^6, more preferably 3 × 10 ⁵ or more 4 in 1 ml of the gel composition. It is desirable that the number is less than 10 ⁶ .

The particle size and number of the gelatinized starch particles are measured, for example, by the following method. First, a slide glass and a cover glass having a large number of sections of 0.0025 mm ² at the center of a JIS standard product that is a blood cell counter are prepared. Gel composition or gel composition dispersion diluted solution (sample) in which gelatinized starch particles are colored with an iodine aqueous solution on the above slide glass, about 1 to 3 pastes in 15 sections × 15 sections = 225 sections The starch particles are put in such a way that they can be recognized under a microscope, and the particle size of the starch particles in the 225 section and the number of gelatinized starch particles having a particle size larger than 30 μm are measured. Incidentally, the volume per section of the slide glass is 0.00025 mm ³ because a space of 0.1 mm thickness is formed between the slide glass and the cover glass. Such a series of measurements is performed 50 times on the same sample, and an average is taken to obtain the obtained value as the particle size and number of gelatinized starch particles. The particle size and number of gelatinized starch particles larger than 50 μm are measured by the same means. Further, the particle diameter of the starch particles indicates the diameter if the shape of the gelatinized starch particles is a sphere, and represents the average of the major axis and the minor axis if the shape is an ellipsoid.

  The content of the gelatinized starch in the gel composition is preferably 0.3 to 15% by mass, more preferably 1 to 10% by mass, and most preferably 3 to 8% by mass.

  The gelling agent used in the present invention is not particularly limited as long as it is a gelling agent that produces a thermoreversible gel. For example, agar, xanthan gum, locust bean gum, pectin, carrageenan, glucomannan 1 type, or 2 or more types selected from these gelling agents can be used.

  In the present invention, among the above gelling agents, it is particularly preferable to use xanthan gum and locust bean gum in combination. When xanthan gum and locust bean gum are used in combination, the mixing ratio of both is a mass ratio, preferably xanthan gum: locust bean gum = 30: 70 to 70:30, more preferably 40:60 to 60:40, most preferably Is 45: 55-55: 45.

  The content of the gelling agent in the gel composition is preferably 0.001 to 2% by mass, more preferably 0.01 to 1% by mass, and most preferably 0.1 to 1% by mass.

  Examples of the fats and oils used in the above gel composition include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, Various vegetable oils such as cocoa butter, fish oil, whale oil, milk fat, butter oil, animal fats and oils containing processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification And dairy products. In the present invention, it is preferable to use milk and dairy products containing fats and oils as the oils and fats, and it is particularly preferable to use only milk and dairy products containing fats and oils as the fats and oils.

  As milk and dairy products containing the above fats and oils, fresh cream, whipped cream, cream cheese, mascarpone, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, processed milk, Cream, cheese, butter, concentrated whey, ice cream, concentrated milk, sugar-free milk, sweetened milk, whole powdered milk, cream powder, sweetened powdered milk, prepared powdered milk, fermented milk, milk drink, etc. 1 type (s) or 2 or more types selected from can be used.

  In the dairy product and / or dairy product-like food containing the above oil and fat, the oil content in the gel composition is preferably 1 to 50% by mass, more preferably 3 to 35% by mass, and most preferably 5 to 5%. It is good to use so that it may become 20 mass%.

  The content of water such as tap water and natural water in the gel composition is preferably 30 to 80% by mass, more preferably 40 to 75% by mass, and most preferably 45 to 70% by mass.

  Said gel composition can contain saccharides. Examples of the saccharide include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, and reducing sugar poly Dextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey, etc. 1 type, or 2 or more types selected from these can be used. The gel composition preferably contains 0 to 40% by mass, more preferably 1 to 30% by mass, and most preferably 3 to 25% by mass of the saccharide as a solid content.

  Said gel composition can contain eggs. The above eggs include whole eggs, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, dried egg white, frozen Whole egg, frozen egg yolk, frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, etc. can be used, one or more selected from these Can be used. The gel composition preferably contains the eggs in an amount of 0 to 40% by mass, more preferably 3 to 30% by mass, and most preferably 3 to 20% by mass.

  In the gel composition, natural emulsifiers such as lecithin and synthetic emulsifiers shown below can be used as the emulsifier. Synthetic emulsifiers include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Examples include esters, polyglycerin condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like. The gel composition preferably contains 0 to 2% by mass of the emulsifier. However, in the above gel composition, it is more preferable not to use the above synthetic emulsifier, and it is more preferable not to use an emulsifier, in terms of responding to the flavor and the natural orientation that is widespread among consumers.

  The gel composition may use phosphates such as metaphosphates, polyphosphates, pyrophosphates, etc., but in the sense of meeting the natural orientation that is widespread among consumers, It is preferred not to use acid salts.

  In the above gel composition, other materials include skim milk, skim concentrated milk, sugar skim milk, sweetened skim milk, skim milk powder, whey powder, protein concentrated whey powder, buttermilk powder, casein calcium, casein sodium, Milk and dairy products that do not contain fats and oils such as potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, inorganic salts and organic acid salts, cacao and cacao products, coffee and coffee products, fruit juice, jam, processed nut products In addition, various other food materials in general, flavoring ingredients such as flavorings and seasonings, coloring agents, preservatives, antioxidants, pH adjusters and the like may be blended.

  Next, the manufacturing method of said gel composition is demonstrated.

  First, a pre-emulsion is prepared by mixing and stirring all the raw materials at a temperature not lower than the melting point of the blended fat and oil and not lower than the melting point of the gel composition, preferably higher than 60 ° C. In addition, in the gel composition described above, when the melting point of the blended fat or oil is used, for example, when an oil-in-water emulsion using a vegetable oil or fat and a fresh cream are used as the fat or oil, among the fats and oils in the vegetable oil or the fresh cream, The melting point is higher than the melting point of the higher fat.

  For example, when only fresh cream is used as the fat or oil of the gel composition and xanthan gum and locust bean gum are used in combination as gelling agents, the melting point of the blended fat is about 28 to 33 ° C., depending on the quality of the fresh cream. is there. The gelation start temperature of the gel composition is about 50 to 60 ° C., although it depends on the gelling agent-to-water concentration, sugar content, and other compounding materials of the gel composition. Here, the gelation start temperature of the gel composition indicates the temperature at which gelation starts when the temperature of the gel composition in the molten state is lowered.

  When using oils and fats when mixing and stirring all the raw materials, mix the oily phase containing oils and fats and, if necessary, oil-soluble ingredients, and the water phase containing water, milk, dairy products, sugars, water-soluble ingredients, etc. , Stir to prepare a pre-emulsion. In addition, when using only milk and dairy products containing fats and oils as the oil, and not using fats and oils, the milk and dairy products containing fats and oils and, if necessary, sugars and water-soluble ingredients are mixed and stirred. An emulsion is prepared.

  When preparing the above pre-emulsified product, the gelatinized swelling-inhibiting starch and the gelling agent can be added to the water phase and / or the oil phase, and after pre-emulsifying the water phase and the oil phase, It is also possible to add to the preliminary emulsion. In the present invention, it is preferable to add the gelatinized swelling-inhibiting starch and the gelling agent to the pre-emulsified product after pre-emulsifying the aqueous phase and the oil phase. In this case, a part of the above-mentioned gelatinization / swelling suppression starch or gelling agent is added to the aqueous phase and / or the oil phase, and the remaining gelatinization / swelling suppression starch or gelling agent is preliminarily prepared as an aqueous phase and an oil phase. After emulsification, it may be added to the preliminary emulsion. The above gelatinized swelling-inhibiting starch or gelling agent is not added to the pre-emulsified product after pre-emulsifying the aqueous phase and the oil phase, and all of the above gelatinized swelling-inhibiting starch and gelling agent are added to the aqueous phase and / or Or after adding to an oil phase, when a preliminary | backup emulsion is manufactured, it will become difficult to stir a preliminary | backup emulsion uniformly and to emulsify uniformly.

  In addition, when the gelling agent is pre-emulsified with an aqueous phase and an oil phase and then added to the pre-emulsified product, the gelling agent is mixed with a raw material that dissolves well in water, such as sugars, to form a pre-emulsified product. By adding, it is possible to prevent the gelling agent from becoming lumpy.

  In said gel composition, it is preferable not to perform a homogenization process after adding said gelatinization swelling suppression starch and a gelatinizer. This is because the starch particles are easily broken or the gelling power of the gelling agent is easily reduced by the homogenization treatment. When homogenization is required, it is preferably performed before the gelling agent is added. Examples of the homogenizer include a homogenizer, a homomixer, and a colloid mill. In the present invention, it is preferable not to perform the homogenization process throughout the entire manufacturing process.

  Next, the preliminary emulsion is sterilized or sterilized at a temperature equal to or higher than the gel melting point of the gel composition. Here, the gel melting point of the gel composition indicates a temperature at which the gelled gel composition starts to melt. For example, when xanthan gum and locust bean gum are used in combination as gelling agents, the gel melting point of the gel composition depends on the effects of the gelling agent-to-water concentration, sugar content and other compounding materials of the gel composition, It is about 50-60 degreeC. Note that, by this sterilization or sterilization operation, the non-gelatinized starch is swollen, but the gelatinized swelling-inhibiting starch used in the present invention is also inhibited from swelling at this stage, so the obtained gel composition Above all, it retains its starch shape. Further, when gelatinized starch is used, the starch shape is maintained without further swelling even at this stage.

  Of course, ungelatinized swelling-suppressed starch can be used and gelatinized in this sterilization or sterilization process to obtain gelatinized swelling-suppressed starch.

  The above-mentioned sterilization or sterilization is performed by UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type / infusion type or indirect heating type such as plate type / tubular type / scraping type. Can be performed by heat sterilization or heat sterilization treatment, or cooking such as open flame, and it is preferable to perform heat sterilization or heat sterilization by UHT.

  And after said sterilization or sterilization, after filling a container with the temperature more than the gelation start temperature of a gel composition, by cooling to the temperature below the gelation start temperature of a gel composition, said gel composition becomes can get. The filling of the container is preferably performed by a sanitary filling method including aseptic filling.

  In the method for producing a gel composition of the present invention, the terms gelation start temperature of the gel composition and the gel melting point of the gel composition are used. Generally, the gel composition is different in these two temperatures. I know there are many things.

  The content of the gel composition in the baked pudding mix liquid of the present invention is preferably 5 to 40% by mass, more preferably 10 to 30% by mass, and most preferably 10 to 20% by mass. If the amount is less than 5% by mass, the effect of the present invention cannot be obtained. If the amount exceeds 40% by mass, the texture tends to be heavy and the baked pudding may not have a good texture. .

  Next, the insoluble fine powder used in the present invention will be described.

  The insoluble fine powder used in the baked pudding mix liquid of the present invention is a fine powder used as a food material and is insoluble in water and oil. Examples of this include, for example, cacao powder, cinnamon powder, curry powder, kinako powder, ginger powder, nutmeg powder, black tea leaf, matcha powder, chlorella powder, spirinina powder, pollen, soybean powder, barley powder, potato flour, buckwheat flour, Examples thereof include fine powders such as malon powder, and one or more of these can be used. In the present invention, the fine powder is preferably a flavor material. Specific examples thereof include cinnamon powder, curry powder, kinako powder, ginger powder, nutmeg powder, tea leaf powder, matcha powder, pollen, soybean powder, Fine powders such as wheat flour, ground flour and buckwheat flour are preferably used. Furthermore, in the present invention, since it can be seen at a glance that it is a pudding containing a flavor material, it is preferably a fine powder whose color tone is a color other than yellow, and specific examples thereof include black tea leaves, green tea powder The fine powder of these can be mentioned.

  The particle size of the fine powder is not particularly limited, but is usually 200 μm or less in order to make the fine powder shape in the obtained baked pudding invisible and to obtain a rough texture. Is more preferable, it is more preferable that it is 5-70 micrometers, and it is further more preferable that it is 10-30 micrometers.

  As the above fine powder, those commonly used for foods may be used as they are, or those treated by physical means such as ultrasonic waves and freeze-drying and / or chemical means such as enzymes, passed through a sieve, etc. You may use what adjusted the diameter of the fine powder and what was sterilized.

  The content of the insoluble fine powder in the baked pudding mix liquid of the present invention is preferably 0.1 to 10% by mass, more preferably 0.1 to 5% by mass, and most preferably 0.5 to 5% by mass. It is. If the amount is less than 0.01% by mass, it is difficult to obtain the fine powder-derived flavor and coloring effect. If the amount exceeds 10% by mass, the present invention also tends to precipitate the fine powder.

  Next, egg components used in the present invention will be described.

  Examples of the egg component include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, dried egg white, frozen whole egg, frozen egg yolk Frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, etc. can be used, and one or more selected from these can be used .

  Next, milk components used in the present invention will be described.

  Examples of the milk components include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skimmed milk, skimmed milk, processed milk, cream, cream cheese, butter, cheese, concentrated whey, Ice cream, whipped cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skimmed milk, sweetened milk, sweetened defatted milk, whole powdered milk, cream powder, whey powder, buttermilk powder, sweetened powdered milk, Prepared milk powder, fermented milk, lactic acid bacteria beverages, milk beverages, skim milk powder, protein concentrated whey powder, buttermilk powder, casein calcium, casein sodium, casein potassium, casein magnesium, whey protein concentrate, total milk protein, etc. .

  Next, the saccharide used in the present invention will be described.

  Examples of the saccharide include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, and reducing sugar poly Dextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey, etc. 1 type, or 2 or more types selected from these can be used.

  The blending amount of the egg component, milk component, and saccharide in the baked pudding mix solution of the present invention is appropriately selected according to the required texture and flavor of the pudding, but preferably 50 to 93 in total. The mass% is more preferably 70 to 90%.

In the above baked pudding mix liquid, as other raw materials, fats and oils, salt, inorganic salts and organic acid salts, emulsifiers, plant and animal extracts, other various food materials in general, flavoring ingredients such as seasonings, Coloring agents, preservatives, antioxidants, pH adjusting agents and the like may be blended.

  Next, the manufacturing method of the baked pudding mix liquid of this invention is described.

  The mixed solution for baked pudding of the present invention can be obtained by homogeneously mixing and dispersing the gel composition and insoluble fine powder, egg component, milk component, saccharide, and other raw materials.

  That is, in the baked pudding mix liquid of the present invention, since the gel composition is homogeneously dispersed in the baked pudding mix liquid, sedimentation of insoluble fine powder is suppressed, and the baked pudding mix liquid is further heated. Then, the thermoreversible gel will turn into a sol, but an egg gel that is heat irreversible will be generated by heating, so it will not decrease in viscosity nor increase in viscosity even during heating, and it will have an almost constant viscosity. Keep it so that no nests are generated. Note that the baked pudding mix solution containing a simple thickener or gelling agent is heated to a high temperature in order to dissolve the gelling agent or thickener and to lower the viscosity of the baked pudding mix solution. Therefore, the egg gel is likely to be generated from the initial stage of heating to become a non-uniform purine, and when not dissolved by heating, the thickener and the gelling agent itself will settle, As described above, since the viscosity is high from the beginning of heating at the time of producing the baked pudding, the nest is easy to enter.

  In addition, the dispersion method is not particularly limited, and when the egg component, the milk component, and the saccharide are mixed, the gel composition and the fine powder are dispersed and mixed in the same manner as in the production of the usual baked pudding mix solution. Good.

  Next, the baked pudding of the present invention will be described.

  The baked pudding of the present invention is obtained by using the above mixed liquid for baked pudding of the present invention, contains a fine powder homogeneously, does not generate nests, and has a daily texture. It has the characteristics that no change is seen and it has freezing tolerance.

  As the heating method, as in the case of general baked pudding, methods such as hot water roasting, direct baking, steaming and steaming can be appropriately selected.

  Preferable heating conditions in the case of hot water roasting and steaming are preferably 100 to 200 ° C. and 20 to 60 minutes, more preferably 150 to 180 ° C. and 20 to 50 minutes.

  The preferable heating conditions in the case of direct baking are preferably 100 to 180 ° C. and 20 to 300 minutes, more preferably 120 to 150 ° C. and 30 to 120 minutes.

  Preferable heating conditions in the case of steaming are preferably 80 to 105 ° C. and 5 to 40 minutes, more preferably 85 to 100 ° C. and 15 to 30 minutes.

  Next, a method for preventing sedimentation of insoluble fine powder during the production of baked pudding of the present invention will be described.

  The method for preventing sedimentation of insoluble fine powder during the production of baked pudding according to the present invention is a method for producing a baked pudding containing an insoluble fine powder, in addition to the insoluble fine powder in a normal baked pudding mix, and gelatinizing. A thermoreversible gel composition containing swelling-suppressed starch, a gelling agent, and fats and oils is added.

  The amount and method of addition of the gel composition are the same as described for the method for producing the baked pudding mix solution.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not restrict | limited at all by these Examples.

<Preparation of gel composition A>
While adding 4.7% by mass of palm oil adjusted to 50 ° C. and 56.6% by mass of water to 50 ° C. while stirring and adding 15% by mass of cream (oil content: 47% by mass, melting point: 31 ° C.) The prepared aqueous phase was pre-emulsified to prepare a pre-emulsion. And, to this pre-emulsion, 3.5% by mass of gelatinized swelling-inhibited starch (gelatinized phosphate cross-linked potato starch), sugar 20% by mass, xanthan gum 0.1% by mass and locust bean gum 0.1% by mass in advance Was added and mixed. Next, the pre-emulsified product is sterilized by heating to 139 ° C. using a Kureha-type ultra-high temperature instantaneous sterilization apparatus [Kureha Techno Engineering Co., Ltd.], cooled to 60 ° C., and filled at 60 ° C. in a bag-in-box type. The container was aseptically filled and cooled to 5 ° C. in a refrigerator to obtain a gel composition A, which is a thermoreversible gel composition. The number of starch particles having a particle size larger than 30 μm in the obtained gel composition A is 1.1 × 10 ⁶ particles / ml, and the number of starch particles having a particle size larger than 50 μm is 7.7 × 10 ⁵ particles / ml. Yes, the oil content was 11.8% by mass, the melting point of the blended fat was 35 ° C., the gelation start temperature was 55 ° C., and the gel melting point was 57 ° C.

<Preparation of gel composition B>
While warming and stirring 51.3% by mass of water to 50 ° C., 25% by mass of cream (oil content: 47% by mass, melting point: 31 ° C.) was added to prepare a preliminary emulsion. And, to this pre-emulsion, 3.5% by mass of gelatinized swelling-inhibited starch (gelatinized phosphate cross-linked potato starch), sugar 20% by mass, xanthan gum 0.1% by mass and locust bean gum 0.1% by mass in advance Was added and mixed. Next, the pre-emulsified product is sterilized by heating to 139 ° C. using a Kureha-type ultra-high temperature instantaneous sterilization apparatus [Kureha Techno Engineering Co., Ltd.], cooled to 60 ° C., and filled at 60 ° C. in a bag-in-box type. The container was aseptically filled and cooled in a refrigerator to 5 ° C. to obtain a gel composition B, which is a thermoreversible gel composition. The number of starch particles having a particle size larger than 30 μm in the obtained gel composition B was 1.1 × 10 ⁶ particles / ml, and the number of starch particles having a particle size larger than 50 μm was 7.7 × 10 ⁵ particles / ml. Yes, the oil content was 11.8% by mass, the melting point of the blended fat was 31 ° C., the gelation start temperature was 55 ° C., and the gel melting point was 57 ° C.

<Preparation of homemade custard>
After uniformly mixing 61.3 parts by weight of milk, 18.4 parts by weight of super white sugar, 2.4 parts by weight of flour, 2.5 parts by weight of corn starch, and 15.4 parts by weight of egg yolk, after heating and boiling, 5 Cooled to ° C to obtain homemade custard.

<Manufacture of baked pudding>
[Example 1]
A mixture of 130 parts by weight of egg yolk, 150 parts by weight of the above gel composition A, 60 parts by weight of upper white sugar and 10 parts by weight of powdered green tea powder was put in the mixer bowl in order, and mixed at a low speed for 3 minutes using a wire whipper. Here, a mixture of 200 parts by weight of fresh cream heated to 70 ° C. and 350 parts by weight of milk was added, mixed at a low speed for 1 minute, and then this was lined to remove acupuncture floating on the surface, and the gel composition The mixture liquid for baked pudding of this invention containing 16.7 mass% and 1.1 mass% of insoluble fine powder was obtained. 100 g of the pudding mix solution was poured into a pudding mold having a cup volume of 150 ml, placed on a tray filled with water, and baked in a fixed oven at 130 ° C. for 25 minutes to obtain the baked pudding of the present invention.

  The obtained baked pudding had no nest, and the powdered green tea powder was homogeneously dispersed, so it had a homogeneous light green color and a uniform texture. In addition, even if the obtained pudding is stored at 5 ° C. for 3 days, the texture does not change, and after removing the rough heat, the baked pudding is transferred to a −20 ° C. freezer and held for 1 month. After that, even when thawed at 5 ° C. overnight, there was no water separation or change in structure, and it had a homogeneous appearance and good texture.

[Example 2]
Except for using the gel composition B instead of the gel composition A used in Example 1, the blending liquid for the pudding of the present invention and the calcination of the present invention were the same as in the blending and manufacturing method of Example 1. I got a pudding.

  The obtained baked pudding had no nest, and the powdered green tea powder was homogeneously dispersed and had a homogeneous light green color and a uniform texture. Moreover, even if the obtained pudding is stored at 5 ° C. for 3 days, the texture does not change, and after removing the rough heat, the baked pudding is transferred to a −20 ° C. freezer and held for one month. After that, even when thawed at 5 ° C. overnight, there was no water separation or change in structure, and it had a homogeneous appearance and a good texture.

[Comparative Example 1]
The mixed liquid for baked pudding of the comparative example and the baked pudding of the comparative example were used in the blending and manufacturing method of the example 1, except that the homemade custard was used instead of the gel composition A used in the above example 1. Obtained.

  The obtained baked pudding had many nests, and the powdered green tea powder was homogeneously dispersed and had a homogeneous light green color, but had a sticky and poor texture. In addition, when the obtained pudding was stored at 5 ° C. for 3 days, it changed to an elastic texture, and after removing the rough heat of the obtained baked pudding, it was transferred to a −20 ° C. freezer, After being held for 1 month and thawed at 5 ° C overnight, water separation occurs and many spots appear to be lumpy, resulting in a poor structure and appearance, and a heavy texture. It was bad.

[Comparative Example 2]
130 parts by weight of egg yolk, 0.3 parts by weight of a mixture prepared by mixing 35: 1: 1 phosphate-crosslinked potato starch: xanthan gum: locust bean gum, a mixture of 60 parts by weight of white sucrose and 10 parts by weight of powdered green tea powder in this order It put into the bowl and mixed for 3 minutes at low speed using a wire whipper. Here, a mixed solution of 200 parts by weight of fresh cream heated to 70 ° C. and 350 parts by weight of milk was added, mixed at a low speed for 1 minute, then this was lined to further remove the ak floating on the surface, and a comparative example A mixed liquid for baked pudding was obtained. 100 g of the pudding mix solution was poured into a pudding mold having a cup volume of 150 ml, placed on a tray filled with water, and baked in a fixed oven at 130 ° C. for 25 minutes to obtain a baked pudding of a comparative example.

  The obtained baked pudding had a lot of nests, a lot of powdered green tea powder settled to the bottom, and had a heterogeneous light green color. Also, the texture was different between the top and the bottom and was poor.

[Comparative Example 3]
Except for changing the phosphate cross-linked potato starch used in Comparative Example 2 above to gelatinized phosphate cross-linked potato starch, the mixture and manufacturing method of Comparative Example 2 were used. Obtained. 100 g of the pudding mix solution was poured into a pudding mold having a cup volume of 150 ml, placed on a tray filled with water, and baked in a fixed oven at 130 ° C. for 25 minutes to obtain a baked pudding of a comparative example.

  The obtained baked pudding had many nests, the powdered green tea powder had settled to the bottom, and had a heterogeneous light green color. The texture was somewhat sticky.

[Comparative Example 4]
A mixed liquid for baked pudding of a comparative example and a baked pudding of a comparative example were obtained by the blending and manufacturing method of Example 1 except that the gel composition A used in Example 1 was not added.

  The resulting baked pudding did not show nest formation, but a large amount of powdered green tea powder settled to the bottom and had an inhomogeneous light green color. Also, the texture was different between the top and the bottom and was poor.

Claims (5)

A mixed solution for baked pudding containing the following components (1), (2), (3), (4) and (5) homogeneously.
(1) Gelatinized swelling-inhibiting starch, gelling agent, and thermoreversible gel composition containing fats and oils (2) Insoluble fine powder (3) Egg component (4) Milk component (5) Sugar The mixed liquid for baked pudding according to claim 1, wherein the gelatinized swelling-suppressed starch is a gelatinized crosslinked starch. 2. The thermoreversible gel composition according to claim 1, wherein 1 × 10 ⁵ or more and less than 1 × 10 ⁷ gelatinized swelling-inhibited starch particles having a particle size larger than 30 μm are contained in 1 ml. Or the mixing liquid for baked pudding of 2 description. Baked pudding using the mixed liquid for baked pudding according to any one of claims 1 to 3. A method for preventing settling of insoluble fine powder during baked pudding production, comprising using a thermoreversible gel composition containing gelatinized swelling-inhibiting starch, a gelling agent, and fats and oils.