JP2009034004A - Egg-shaped pudding and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide egg-shaped pudding formed in an egg shape (water yo-yo form) through filling pudding in an elastic small bag, and rich in variety so as to improve buying intention of consumers. <P>SOLUTION: The egg-shaped pudding is obtained by filling a pudding raw material liquid which is mixed with a pudding raw material, and performs prescribed preparation, in an elastic small bag having an opening, and hermetically sealing the opening. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an egg-type pudding (water yoyo pudding) filled with an elastic sachet with a pudding raw material liquid, and more particularly to a refrigerated egg-type pudding filled in an elastic sachet.

Custard pudding is made from whole eggs, yellow eggs, milk, sugar, and the like, and is conventionally produced, for example, as follows.
(1) Add vanilla sugar to milk and heat to about 60 ° C. This may be mixed with fresh cream. The vanilla sugar may be vanilla beans.
(2) A whole egg or / and egg yolk is mixed, and sugar (which seems to use a lot of granulated sugar) is added to this, and the whole is mixed evenly.
(3) The milk warmed in (1) is added to (2) and stirred to obtain a pudding raw material liquid. Rum and honey may be added to this pudding stock solution. This pudding raw material liquid is filtered with a strainer. It may not be filtered, but usually it seems to filter.
(4) The pudding raw material liquid filtered with this strainer is poured into a pudding cup with a caramel tablet in the bottom.
(5) Pour hot water (about 30 ° C) into the vat placed on the top plate of the oven, place the pudding cup of (4) on this, and heat it at a temperature of 150-160 ° C in the oven. Steam for 40 minutes. After the steaming is stopped, the remaining heat may be ignited for about 10 to 20 minutes.
(6) When it is baked, take it out of the oven, remove the rough heat, put it in the refrigerator and cool it down.

  When the conventional custard pudding manufactured in this way is thawed after freezing, water separation and tissue separation may occur, or "soo" will enter, resulting in a significant decrease in quality and poor appearance. , The texture is also smooth and lowers, so it cannot be stored frozen. Therefore, refrigerated storage, but the shelf life will be about 7 days, supermarkets, convenience stores, etc. to ensure hygiene, safety, etc., refrigerated, 7 days from the date of manufacture It is sold within, and disposed of when it remains. Therefore, if the custard pudding is shipped in refrigerated storage and the shelf life is only 7 days, it is actually difficult to sell at the store because the shipping period, transportation time, etc. are required.

Thus, conventionally, custard pudding that can be stored in a frozen state and a method for producing the same have been provided (see, for example, Patent Documents 1 to 3). Patent Document 1 is a mixture of 1 to 20 parts by weight of peptin and 1 to 35 parts by weight of gelatin in the custard pudding species in the production of custard pudding,
Patent Document 2 contains trehalose and has a hardness of 30 g / cm ² or less after freezing and thawing.
In Patent Document 3, varicella or reduced starch saccharified product is 5 to 15% by internal division, gelatin is 0.8 to 1.25% by external division, and phosphate is 0.05 to 0.3% by external division. Is included.
JP 2002-34485 A JP 2002-34484 A JP-A-1-273556

In this conventional custard pudding that can be stored frozen and its manufacturing method, it is hardened using a gelling agent such as peptin or gelatin, thereby improving the storage stability of custard pudding and allowing it to be frozen. is there. That is, even if thawed after freezing, no change in water separation or tissue occurred.
However, the custard pudding having such a gelling agent added to improve the storage stability has a problem that the smoothness of the purine is lowered and the texture is lowered. That is, if the blending amount of the gelling agent is so small that it does not affect the texture of the pudding, the gelling agent can be stored in a frozen state so that water separation and the like are not effective when thawed after freezing, and there is no effect. This is because the blending amount increases and the texture decreases.

  Further, conventional pudding is put in a pudding container, but this container is usually cup-shaped, and has a low preference and does not stimulate consumers' willingness to purchase. Therefore, in this invention, pudding is filled into an elastic sachet (a sachet-like elastic container) and provided as an egg-shaped (water yo-yo), but the conventional pudding uses eggs, When the elastic sachet is broken and the pudding is taken out, there is a problem that the shape cannot be held and taken out.

  The present invention has been proposed to solve the above-mentioned problems in view of the above points. The first object of the present invention is to make an egg-shaped (water yo-yo) filled with pudding in an elastic sachet. The second purpose is to provide frozen pudding and its manufacturing method that improve consumers' willingness to purchase, and the second purpose is that it can be frozen for a long period of time. It maintains the quality at the time of production of a smooth texture as a custard pudding, and after thawing, it keeps good appearance, texture and quality for about 10 days in refrigerated storage (3-7 ° C). It is to provide a refrigerated pudding and a method for producing the same that can be secured at a store for a display period of about 10 days from the date of thawing or arrival by shipping (delivery) after freezing.

In order to achieve the above object, the egg-type pudding according to the present invention is prepared by blending a raw material of pudding, filling a predetermined pudding raw material liquid into an elastic sachet having an opening, and sealing the opening. It is characterized by.
With this configuration, the pudding raw material liquid is formed into an egg-shaped (water yo-yo type) that is filled in an elastic sachet and solidified into a gel, so it is rich in taste as a pudding and stimulates consumers' willingness to purchase Can be improved.
Examples of the elastic sachet of the present invention include elastic and small rubber bags and resin bags, and examples thereof include rubber bags and resin bags used for water yo-yo. The elastic sachet 2 is preferably made of a material that is resistant to surface pressure, but easily broken by a sharp object, in consideration of the form to eat.

Further, the refrigerated egg-type pudding of the present invention is an egg-type pudding in which a raw material of pudding is blended and a predetermined pudding raw material liquid is filled in an elastic sachet having an opening and the opening is sealed. There,
The raw material of the pudding is characterized in that milk, fresh cream and sugar are the main raw materials, and at least trehalose, gelatin, collagen and glycine are blended therein.
Moreover, the raw material of the pudding of this invention may further mix skim milk powder with the above raw materials.

With this structure, trehalose, collagen and glycine are blended as pudding raw materials, so it can be frozen for a long period of time, and even if it is frozen for a relatively long period of time, it will retain water without causing water separation after thawing. Maintain good appearance, texture and quality. Therefore, according to this pudding, by shipping it in a frozen state (delivery), it becomes possible for the store to sell for about 10 days from the time of thawing after arrival, and the yield is also improved.
The pudding of the present invention contains gelatin as a raw material, but does not use eggs. Therefore, even if the elastic sachet is filled with the pudding raw material liquid, even if the elastic sachet is broken and removed when eating, the pudding Can be taken out while retaining its shape.
The collagen used in the present invention is not particularly limited, but marine collagen is preferable, and marine collagen extracted from cocoon skin is particularly preferable. Since collagen is obtained in a relatively large amount and at low cost, animal collagen, especially animal collagen extracted from bones and skins of animals such as cows and pigs, is often used. However, among animal collagens, mainly cattle-derived collagen causes BSE (bovine spongiform encephalopathy) infection due to abnormalities in normal cellular proteins such as foot-and-mouth disease and prions. These infections have not been accepted by consumers because they are not inactivated by normal heat treatment. In addition, the fiber structure of collagen is complex and difficult to decompose, and therefore is difficult to digest and absorb by the human body. Moreover, it is unsuitable as a raw material for purines because the fat content cannot be removed. As collagen to be added in this respect, marine collagen, particularly marine collagen extracted from cocoon skin, is preferable because it can be manufactured without adverse effects on quality and texture while maintaining safety. Become.

In this invention, trehalose, gelatin, and collagen are added, even when frozen for a relatively long period of time, water retention is maintained during thawing, and the texture and quality deterioration caused by water separation are avoided. It is to do.
Further, the addition of glycine is to improve the shelf life, which makes it possible to keep the product for about 10 days after thawing.
Gelatin and glycine also contribute to maintaining the shape of the pudding when the pudding is taken out.
Moreover, when skim milk powder is added, quality, such as a pudding's umami | flavor, a flavor improvement, and a long-lasting improvement, will improve, and the shape retention property and gel-like solidified state of a purine will improve.
Furthermore, the fresh cream in the present invention is meant to include fresh cream as it is or whipped fresh cream.

In addition, the pudding raw material liquid prepared by blending the raw material of the pudding of the present invention, the milk and the fresh cream are mixed, stirred and mixed, and heated to 85 ° C. to 95 ° C. The liquid is a mixture of a second raw material group in which sugar, trehalose, collagen and glycine are mixed and stirred, and gelatin dissolved in water. This may be blended with skim milk powder.
As a result, the milk and the fresh cream are heated and sterilized to improve the shelf life, and the first raw material liquid is heated, so that the sugar, trehalose, collagen, glycine, gelatin and nonfat dry milk added thereto are dissolved. Improved and finished with uniform quality.
In addition, when milk and fresh cream are blended and heated, vanilla beans or vanilla sugar may be added.

Moreover, the said pudding raw material liquid of this invention is milk 44-54 weight%, fresh cream 21-31 weight%, sugar 5.0-7.5 weight%, trehalose 2.0-4.0 weight%, collagen 0 Gelatin dissolved in water in an amount of 0.5 to 1.2 wt%, glycine 0.2 to 0.6 wt%, and 1.0 wt% to 2.0 wt% in 5.0 wt% to 9.0 wt% water. 2.0% to 11.0% by weight of gelatin dissolved in weight% can be shown,
Moreover, it is preferable that the ratio at the time of mix | blending skim milk powder with this is 3.0 to 6.0 weight%.
After freezing, it does not cause separation of water or separation of tissue even after thawing and maintains good texture and quality as pudding, so it can be frozen for a long period of time and packed in an elastic sachet. However, it is possible to take out while maintaining the shape at the time of taking out.

  Moreover, the manufacturing method of the egg type | mold pudding which can be frozen of this invention mix | blends milk and fresh cream, stirs and mixes, this is heated at 85 to 95 degreeC, and the 1st process of obtaining the 1st raw material liquid, , Sugar, trehalose, collagen, and glycine are mixed, stirred and mixed to obtain a second raw material group, a third step in which gelatin is dissolved in water to obtain water-soluble gelatin, and a first step obtained in the first step. The 4th process which mixes and stirs the 2nd raw material group obtained at the 2nd process and the water-soluble gelatin obtained at the 3rd process to the raw material liquid, and obtains a pudding raw material liquid, and the pudding raw material liquid obtained at the 4th process. And a fifth step of filling an elastic pouch body having an opening and sealing the opening.

  Moreover, the blending ratio in the first step of the method for producing a frozen egg-type pudding of the present invention is 44 to 54% by weight of milk and 21 to 31% by weight of fresh cream, and the blending ratio in the second step. Is sugar 5.0-7.5 wt%, trehalose 2.0-4.0 wt%, collagen 0.5-1.2 wt%, glycine 0.2-0.6 wt%, The water-soluble gelatin in the process is 2.0 to 11.0% by weight of 1.0% to 2.0% gelatin dissolved in 5.0% to 9.0% by weight water.

Moreover, in the said 2nd process, you may mix | blend skim milk powder other than sugar, trehalose, collagen, and glycine, and the ratio of skim milk powder in this case is 3.0 to 6.0 weight%.
Furthermore, the manufacturing method of the egg type | mold pudding which can be frozen of this invention may include the 6th process cooled and frozen after the said 5th process.
The refrigerated egg-type pudding as described above can be manufactured by the above manufacturing method.

According to the egg-type pudding and the manufacturing method thereof according to the present invention, the following effects can be obtained.
(1) Since the pudding raw material liquid is formed into an egg-shaped (water yo-yo type) that is filled in an elastic sachet and solidified into a gel, it is rich in taste as a pudding and stimulates consumers' willingness to purchase Can be improved.

  (2) Since the pudding raw material liquid is formed into an egg type (water yoyo type) that is filled into an elastic sachet and solidified in a gel form, the elastic sachet is broken and the pudding is taken out so that the shape is not lost. Can be taken out in a state.

(3) No water separation or tissue separation or change occurs even after thawing after freezing, and maintains a good texture, quality and appearance as pudding. Therefore, long-term frozen storage is possible.
(4) After thawing, maintain good appearance, texture and quality for about 10 days in refrigerated storage (3 ° C to 7 ° C). Therefore, it can be frozen and shipped (delivered), thereby allowing the store to sell for a display period of about 10 days from the time of thawing. Therefore, the product yield is also improved.
(5) Since marine collagen (marine collagen extracted from shark skin) is used, it is safe without harming human health.

  (6) It is formed into an egg type (water yo-yo type) filled with an elastic sachet filled with an elastic sachet, and does not lose its shape even if it is carried around. It can be used as a “souvenir” because it lasts longer.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is a perspective view of an egg-shaped pudding showing an embodiment of the present invention, FIG. 2 is an explanatory perspective view for explaining a method of manufacturing the egg-shaped pudding of the present invention, and FIGS. It is a perspective view which shows how to eat the egg-type pudding of this invention in order (a) (b).

  As shown in FIG. 1, the egg-type (water yo-yo) pudding 1 of the present invention is blended with a pudding raw material, and a pudding raw material liquid prepared in a predetermined manner is filled in an elastic sachet 2 having an opening 3. The opening 3 is hermetically sealed with a closing member 4.

The elastic sachet 2 is formed in a size and shape substantially similar to a chicken egg with rubber or synthetic resin, and when it is filled with a pudding raw material liquid, it has a shape similar to a chicken egg. The elastic sachet 2 is preferably made of a material that is resistant to surface pressure, but easily broken by a sharp object, in consideration of the form to eat. The elastic sachet 2 includes an opening 3 from which the pudding raw material liquid is filled. After the elastic sachet 2 is filled with the pudding raw material liquid, the opening 3 is sealed with a closing member 4. A conventionally known means is employed for the closing member 4.
The elastic sachet 2 is formed of rubber or synthetic resin, but it may be transparent or opaque. In the case of transparent and translucent, the filled pudding raw material liquid can be seen through, and since the pudding raw material liquid is nearly white, it looks like an egg shape by the filled pudding raw material liquid. In the case of being opaque, it is preferable to make the elastic sachet 2 white since it looks like an egg shape.

  As the pudding raw material liquid, milk, fresh cream, sugar, skim milk powder, trehalose, gelatin, collagen, glycine, and the like are blended and used. The pudding raw material liquid is prepared by using the pudding raw material. For example, milk and fresh cream (which may be whipped) are mixed, stirred and mixed, and then mixed with sugar, trehalose, collagen and glycine in the first raw material liquid heated to 85 ° C to 96 ° C. -It was prepared by adding a stirred second raw material group and gelatin dissolved in water. The second raw material group may be prepared by blending skim milk powder. The blending ratio of the pudding raw material liquid when preparing this pudding raw material liquid is as follows.

Milk 44-54 (Unit:% by weight)
Fresh cream 21-31
Nonfat dry milk 3.0-6.0
Sugar 5.0-7.5
Trehalose 2.0-4.0
Collagen 0.5-0.6
Glycine 0.2-0.6
Gelatin dissolved in water Based on a standard solution of 1.0-2.0 wt% gelatin in 5.0-9.0 wt% water, this was 2.0-11.0

Here, trehalose, gelatin and collagen are added even when frozen for a relatively long period of time, while maintaining water retention during thawing and avoiding the loss of texture and quality caused by water separation. It is to do.
Further, the addition of glycine is to improve the shelf life, which makes it possible to keep the product for about 10 days after thawing.
Further, gelatin and glycine contribute to maintaining the shape of the pudding when the pudding is taken out from the elastic sachet 2.
Furthermore, when skim milk powder is added, the pudding's umami and flavor can be improved, the quality of the product can be improved, and the pudding's shape retention and gelled solid state can be improved. Even if a gelling agent such as gelatin or glycine is added, the texture of pudding can be improved with skim milk powder.
Since collagen is obtained in a relatively large amount and at low cost, animal collagen, especially animal collagen extracted from bones and skins of animals such as cows and pigs, is often used. However, among animal collagens, mainly cattle-derived collagen causes BSE (bovine spongiform encephalopathy) infection due to abnormalities in normal cellular proteins such as foot-and-mouth disease and prions. These infections have not been accepted by consumers because they are not inactivated by normal heat treatment. In addition, the fiber structure of collagen is complex and difficult to decompose, and therefore is difficult to digest and absorb by the human body. Moreover, it is unsuitable as a raw material for purines because the fat content cannot be removed. As collagen to be added in this respect, marine collagen, particularly marine collagen extracted from cocoon skin, is preferable because it can be manufactured without adverse effects on quality and texture while maintaining safety. Become.

Next, the manufacturing method of the egg type | mold pudding which can be frozen is demonstrated. The manufacturing method of the egg type | mold pudding which can be frozen is the 1st process which mix | blends milk and fresh cream, stirs and mixes, heats this to 85 to 95 degreeC, and obtains a 1st raw material liquid, skim milk powder, sugar , Trehalose, collagen and glycine are mixed, stirred and mixed to obtain a second raw material group, a third step for dissolving gelatin in water to obtain water-soluble gelatin, and a first raw material solution obtained in the first step 4th process which mixes and stirs the 2nd raw material group obtained at the 2nd process and the water-soluble gelatin obtained at the 3rd process and stirs, and the pudding raw material liquid obtained at the 4th process is opened. A fifth step of filling an elastic sachet body and sealing the opening.
After the fifth step, the product is cooled, packaged, frozen, and shipped.

The pudding raw material liquid obtained in the fourth step is preferably filtered before filling the elastic sachet 2. As shown in FIG. 2, the purine raw material liquid obtained in the fourth step is filled into the elastic sachet 2 from the nozzle 6 of the filling machine (not shown), and the opening 3 is sealed with the filling machine (not shown). Sealed by means. In FIG. 2, the code | symbol 5a shows the pudding raw material liquid with which the elastic sachet 2 was filled.
Moreover, it is preferable to fill the elastic sachet 2 with the purine raw material liquid obtained in the fourth step at a temperature of about 60 ° C. to 65 ° C. If the temperature exceeds 65 ° C., the elastic sachet 2 may be deteriorated by heat, and if it is less than 60 ° C., the solidified state of the pudding raw material liquid progresses and it becomes difficult to fill the elastic sachet 2. is there.
The filling material of the pudding raw material liquid in the fifth step is such that when the pudding raw material liquid filled in the elastic sachet 2 cools and solidifies into a gel, the elastic sachet 2 closely adheres and the surface is pulled. The amount that results in a state is preferred.

  The blending ratio in the first step is 44 to 54% by weight of milk and 21 to 31% by weight of fresh cream, and the blending ratio in the second step is 3.0 to 6.0% by weight of skim milk powder and sugar. 5.0 to 7.5% by weight, trehalose 2.0 to 4.0% by weight, collagen 0.5 to 1.2% by weight, glycine 0.2 to 0.6% by weight. The gelatin is 2.0 to 11.0% by weight of 1.0 to 2.0% by weight of gelatin dissolved in 5.0 to 9.0% by weight of water.

  Here, the addition amount of trehalose, collagen, glycine and gelatin is preferable as the addition amount is small because there is no adverse effect on the quality, texture and appearance of the pudding to be produced. Effect, that is, it can be stored frozen and has little effect of maintaining quality without water separation after thawing. This is because the adverse effect on the texture is great, and the quality, texture and appearance are greatly reduced.

As shown in FIG. 3 (a), the freezeable egg-type pudding 1 obtained in this way is first held in one hand, and the other hand is attached to the tip of a toothpick or needle. When the elastic sachet 2 is stabbed (damaged) with the sharp body 7, the elastic sachet 2 that is tight is torn, and the pudding 5 can be taken out into the container 8 as shown in FIG. .
The purine raw material liquid 5a in the elastic sachet 2 at this time is solidified in a gel state by cooling, and when the elastic sachet 2 is torn and taken out, it can be taken out while maintaining its shape as shown in 3 (b). It becomes possible.
Examples are given below.

  An appropriate amount of vanilla beans was added to 49.3% by weight of milk and 26.6% by weight of whipped fresh cream, mixed with stirring, and heated to 95 ° C. to obtain a first raw material liquid. On the other hand, 4.6% by weight of nonfat dry milk, 6.4% by weight of sugar, 3.0% by weight of trehalose, 0.8% by weight of collagen, and 0.4% by weight of glycine are mixed and mixed by stirring. Obtained. A second raw material group and water-soluble gelatin were added to the first raw material liquid and mixed with stirring to obtain a pudding raw material liquid. The water-soluble gelatin at this time was blended in an amount of 9.0% by weight as described above. The purine raw material liquid was filtered through a net, the purine raw material liquid was filled into a transparent elastic sachet 2, and the opening 3 of the elastic sachet 2 was sealed with a closing member 4 to obtain a frozen egg-type pudding 1. Thereafter, it was cooled to 15 ° C. with running water and then frozen at −20 ° C.

  In this example, marine collagen powder (trade name: Ihara Marine Collagen, manufactured by Ihara Suisan Co., Ltd.) extracted from cocoon skin was used as collagen, and MKV 120W manufactured by Arahata Seisakusho was used as the filling machine.

  The egg-type pudding 1 obtained in this example was frozen and then thawed and refrigerated. No deterioration in quality was observed for 10 days. In the frozen state, the quality after thawing did not decrease even after 30 days. The test in the frozen state was stopped in 30 days, but it seems that further storage is possible.

  The above-described embodiments and examples do not limit the present invention, and various modifications of the present invention are allowed without departing from the spirit of the present invention.

It is a perspective view of the egg-type pudding which shows embodiment of this invention. It is a description perspective view explaining the method of manufacturing the egg-type pudding of this invention. It is a perspective view which shows how to eat the egg-type pudding of this invention in order (a) (b).

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Egg-type pudding 2 Elastic sachet 3 Opening 4 Closure member 5 Pudding 5a Pudding raw material liquid 6 Filling machine nozzle

Claims (12)

  An egg-type pudding characterized in that a pudding raw material liquid prepared by blending a pudding raw material and filled in an elastic sachet having an opening is hermetically sealed. A pudding raw material liquid prepared by blending pudding raw materials and filled in an elastic sachet having an opening, and the opening is sealed,
Raw material of the pudding is milk, whipped cream and sugar as main raw materials, and at least trehalose, gelatin, collagen and glycine are blended therein, and the egg pudding which can be frozen.   3. The frozen egg pudding according to claim 2, wherein the raw material of the pudding is further blended with skim milk powder.   The pudding raw material liquid prepared by blending the raw materials of the pudding, prepared and mixed with milk and fresh cream, stirred and mixed, the first raw material liquid heated to 85 ° C. to 95 ° C., sugar, 3. The refrigerated egg-type pudding according to claim 2, wherein the second raw material group in which trehalose, collagen and glycine are mixed and stirred and gelatin dissolved in water are blended.   The refrigerated egg-type pudding according to claim 4, wherein the second raw material group contains skim milk powder.   The said pudding raw material liquid is milk 44-54 weight%, fresh cream 21-31 weight%, sugar 5.0-7.5 weight%, trehalose 2.0-4.0 weight%, collagen 0.5-1. Gelatin dissolved in 2% by weight, glycine 0.2-0.6% by weight, water, 1.0% -2.0% by weight of gelatin in 5.0% -9.0% by weight of water The frozen egg pudding according to claim 4, wherein the melted amount is 2.0 to 11.0% by weight.   The refrigerated egg-type pudding according to claim 5, wherein a blending ratio of the skim milk powder of the second raw material group is 3.0 to 6.0% by weight.   Mix milk and fresh cream, stir and mix, heat this to 85 ° C to 95 ° C, mix with sugar, trehalose, collagen and glycine, stir and mix A second step of obtaining a second raw material group, a third step of dissolving gelatin in water to obtain water-soluble gelatin, a second raw material group obtained in the second step and a third raw material liquid obtained in the first step; A fourth step of blending and stirring the water-soluble gelatin obtained in the step to obtain a pudding raw material liquid, and filling the elastic sachet having an opening with the pudding raw material liquid obtained in the fourth step and sealing the opening And a process for producing a refrigerated egg-type pudding.   The blending ratio in the first step is 44 to 54% by weight of milk and 21 to 31% by weight of fresh cream, and the blending ratio in the second step is 5.0 to 7.5% by weight of sugar and trehalose 2 0.0 to 4.0% by weight, collagen 0.5 to 1.2% by weight, glycine 0.2 to 0.6% by weight, and the water-soluble gelatin in the third step is 5.0% to 9.0%. The method for producing a refrigerated egg-type pudding according to claim 8, which is 2.0 to 11.0% by weight of 1.0% to 2.0% by weight of gelatin dissolved in% by weight of water.   9. The method for producing a frozen egg pudding according to claim 8, wherein in the second step, skim milk powder is blended in addition to sugar, trehalose, collagen and glycine to obtain a second raw material group.   The blending ratio in the second step is 5.0 to 7.5% by weight of sugar, 2.0 to 4.0% by weight of trehalose, 0.5 to 1.2% by weight of collagen, 0.2 to 0.2% of glycine. The method for producing a freezeable egg-type pudding according to claim 10, wherein, in addition to 6% by weight, 3.0 to 6.0% by weight of skim milk powder is blended.   The method for producing a refrigerated egg-type pudding according to any one of claims 8 to 11, further comprising a sixth step of cooling and freezing after the fifth step.

Images