JP2011072198A - Method for producing chocolate pudding, and chocolate pudding - Google Patents
Method for producing chocolate pudding, and chocolate pudding Download PDFInfo
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- JP2011072198A JP2011072198A JP2009223785A JP2009223785A JP2011072198A JP 2011072198 A JP2011072198 A JP 2011072198A JP 2009223785 A JP2009223785 A JP 2009223785A JP 2009223785 A JP2009223785 A JP 2009223785A JP 2011072198 A JP2011072198 A JP 2011072198A
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Abstract
Description
本発明は、チョコレートプリンの工業的な製造方法とこの製造方法により得られたチョコレートプリンに関する。 The present invention relates to an industrial production method of chocolate pudding and a chocolate pudding obtained by this production method.
チョコレートプリンを工業的に製造する場合には、まず、チョコレート、乳化剤、ゲル化剤などを水に加え、加温し、均一に混合して原料液とする。ついで、この原料液を殺菌機で殺菌した後、容器に充填して冷却し、ゲル化剤の作用によりゲル化、固化させる方法により、チョコレートプリンが製造される。チョコレートとは、通常、カカオ豆を焙炒し磨砕してカカオマスとしたものに、牛乳、ココアバター、砂糖などを混合して得られる油中水滴型乳化物である。具体的には、チョコレートは、カカオマスに、牛乳、ココアバター、砂糖などを混合した後、これをロール機で微粒化し、さらにコンチェにて精錬後、テンパリングマシンにてココアバターの結晶を安定化し、冷却固化して得られる。 When manufacturing chocolate pudding industrially, first, chocolate, an emulsifier, a gelling agent, etc. are added to water, and it heats and mixes uniformly and it is set as a raw material liquid. Next, after the raw material liquid is sterilized by a sterilizer, the container is filled and cooled, and a chocolate pudding is manufactured by a method of gelling and solidifying by the action of a gelling agent. Chocolate is usually a water-in-oil emulsion obtained by mixing milk, cocoa butter, sugar, etc. with roasted cacao beans and ground to make cacao mass. Specifically, after mixing milk, cocoa butter, sugar, etc. into cacao mass, chocolate is pulverized with a roll machine, further refined with conche, stabilized cocoa butter crystals with a tempering machine, Obtained by cooling and solidifying.
このようなチョコレートを原料として使用するチョコレートプリンは、他のアイテムのプリンに比較して、ロングライフ製品の条件（例えば、ＵＨＴ殺菌機では１４０℃、２秒相当、レトルト殺菌機では１２１．１℃、４分相当程度）で殺菌しても、保存中に細菌増殖による風味不良が発生する確率が高いことが経験的に知られている。
例えば非特許文献１には、大豆油中のＢ．ｓｕｂｔｉｌｉｓの芽胞は、著しく耐熱性が高いことが述べられている。よって、油相部が連続相を形成しているチョコレートにおいても、油脂に包まれた芽胞が存在する確率が高く、その芽胞は耐熱性が高くなっている可能性があると考えられる。このような芽胞を形成する芽胞菌の殺菌は困難であり、芽胞菌が存在するチョコレートをチョコレートプリンの原料液に用いた場合、この原料液は通常の殺菌工程では殺菌されにくい、すなわち、殺菌性が低いという問題があった。
Chocolate pudding using such chocolate as a raw material has long life product conditions (e.g., 140 ° C for UHT sterilizer, equivalent to 2 seconds, 121.1 ° C for retort sterilizer). It has been empirically known that even when sterilized for about 4 minutes), there is a high probability of poor flavor due to bacterial growth during storage.
For example, Non-Patent Document 1 discloses B. in soybean oil. It is stated that the subtilis spores are extremely heat resistant. Therefore, also in chocolate in which the oil phase part forms a continuous phase, there is a high probability that there are spores encapsulated in fats and oils, and the spores may have high heat resistance. It is difficult to sterilize spore bacteria that form such spores. When chocolate containing spore bacteria is used as a raw material liquid for chocolate pudding, the raw material liquid is difficult to sterilize in a normal sterilization process. There was a problem of low.
そこで、他のアイテムのプリンに比較してこのように殺菌性が低く、一般的な殺菌工程で十分には殺菌されにくいチョコレートプリンに対しては、賞味期限を長くするために、特許文献１や特許文献２に記載されているように、ポリリジンなどの保存料や、リゾチームなどの日持ち向上剤を併用する方法が採られていた。 Therefore, in order to lengthen the expiration date for the chocolate pudding which has such a low bactericidal property as compared with other items of pudding and is not easily sterilized in a general sterilization process, As described in Patent Document 2, a method of using a preservative such as polylysine and a shelf life improving agent such as lysozyme has been employed.
しかしながら、昨今の添加物を忌避する消費者の嗜好などに鑑みて、添加物の低減が課題となっている。また、リゾチームやポリリジン等の保存料、日持ち向上剤は、風味が良くない上に、殺菌性または静菌性を向上させ細菌的保存性を高める、という効果が十分には得られるものではないため、チョコレートプリン中に残留した菌の種類と量によっては、その増殖の抑制が不十分となる場合があった。
そのため、チョコレートプリンの製造方法においては、チョコレート中の芽胞菌の殺菌性または静菌性を高め、細菌的保存性を向上させる手段が望まれている。
However, in view of the consumer's preference to avoid recent additives, reduction of additives has become a problem. In addition, preservatives such as lysozyme and polylysine, and shelf-life improvers are not good in flavor and are not sufficiently effective in improving bactericidal or bacteriostatic properties and improving bacterial preservation. Depending on the type and amount of bacteria remaining in the chocolate pudding, the suppression of the growth may be insufficient.
Therefore, in the method for producing chocolate pudding, a means for enhancing the bactericidal or bacteriostatic properties of spore bacteria in chocolate and improving the bacterial preservation is desired.
本発明の目的は、細菌的保存性の優れたチョコレートプリンを製造する方法と、この方法により製造されたプリンとを提供することである。 An object of the present invention is to provide a method for producing a chocolate pudding having excellent bacterial preservation and a pudding produced by this method.
本発明者は、特定のＨＬＢの第１の乳化剤をチョコレートに作用させてから、特定のＨＬＢの第２の乳化剤を作用させ、その後、ゲル化剤などの他の成分を加えて殺菌することによって、チョコレート中の芽胞菌の殺菌性を向上させ、芽胞菌を殺菌工程で殺菌されやすい状態とすることに想到して、本発明を完成するに至った。
本発明のチョコレートプリンの製造方法は、ＨＬＢが９〜１６である第１の乳化剤を含有する液とチョコレートとを混合して、チョコレート液を調製するチョコレート液調製工程と、
前記チョコレート液とＨＬＢが４〜７である第２の乳化剤とを混合してチョコレート乳化液を調製するチョコレート乳化液調製工程と、
前記チョコレート乳化液とゲル化剤含有成分とを混合して原料液を調製する原料液調製工程と、
前記原料液を殺菌する殺菌工程と、を含むことを特徴とする。
前記チョコレート１００質量部に対して、前記第１の乳化剤と前記第２の乳化剤の合計量は２．５〜５質量部であることが好ましい。
前記第１の乳化剤と前記第２の乳化剤の質量比は、１：９〜９：１の範囲であることが好ましい。
本発明のチョコレートプリンは、ＨＬＢが９〜１６である第１の乳化剤を含有する液とチョコレートとを混合して、チョコレート液を調製するチョコレート液調製工程と、前記チョコレート液とＨＬＢが４〜７である第２の乳化剤とを混合してチョコレート乳化液を調製するチョコレート乳化液調製工程と、前記チョコレート乳化液とゲル化剤含有成分とを混合して原料液を調製する原料液調製工程と、前記原料液を殺菌する殺菌工程と、を含む方法により製造されたことを特徴とする。
The present inventor makes a specific HLB first emulsifier act on chocolate, then a specific HLB second emulsifier, and then sterilizes by adding other ingredients such as a gelling agent. The present inventors completed the present invention by conceiving that the sterilization property of spore bacteria in chocolate is improved and the spore bacteria are easily sterilized in a sterilization process.
The method for producing chocolate pudding of the present invention is a chocolate liquid preparation step in which a liquid containing a first emulsifier having an HLB of 9 to 16 is mixed with chocolate to prepare a chocolate liquid.
A chocolate emulsion preparation step of preparing a chocolate emulsion by mixing the chocolate liquid and a second emulsifier having an HLB of 4 to 7,
A raw material liquid preparation step of preparing a raw material liquid by mixing the chocolate emulsion and the gelling agent-containing component,
And a sterilization step of sterilizing the raw material liquid.
The total amount of the first emulsifier and the second emulsifier is preferably 2.5 to 5 parts by mass with respect to 100 parts by mass of the chocolate.
The mass ratio of the first emulsifier to the second emulsifier is preferably in the range of 1: 9 to 9: 1.
The chocolate pudding of this invention mixes the liquid containing the 1st emulsifier whose HLB is 9-16 and chocolate, the chocolate liquid preparation process which prepares chocolate liquid, and the said chocolate liquid and HLB are 4-7. A chocolate emulsion preparation step for preparing a chocolate emulsion by mixing the second emulsifier, a raw material preparation step for preparing a raw material liquid by mixing the chocolate emulsion and a gelling agent-containing component, And a sterilization step of sterilizing the raw material liquid.
本発明によれば、細菌的保存性の優れたチョコレートプリンを提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the chocolate pudding excellent in bacterial preservability can be provided.
以下、本発明を詳細に説明する。
本発明のチョコレートプリンの製造方法は、ＨＬＢが９〜１６である第１の乳化剤を含有する液とチョコレートとを混合して、チョコレート液を調製するチョコレー液調製工程、このチョコレート液とＨＬＢが４〜７である第２の乳化剤とを混合して、チョコレート乳化液を調製するチョコレート乳化液調製工程、このチョコレート乳化液とゲル化剤含有成分とを混合して原料液を調製する原料液調製工程、この原料液を殺菌する殺菌工程を有する。以下に各工程を説明する。
Hereinafter, the present invention will be described in detail.
The method for producing chocolate pudding of the present invention comprises a chocolate containing liquid prepared by mixing a liquid containing a first emulsifier having an HLB of 9 to 16 and chocolate, and this chocolate liquid and HLB are 4 A chocolate emulsion preparation process for preparing a chocolate emulsion by mixing with a second emulsifier of ~ 7, and a raw material preparation process for preparing a raw material liquid by mixing this chocolate emulsion and a gelling agent-containing component And a sterilization process for sterilizing the raw material liquid. Each step will be described below.
［チョコレート液調製工程］
チョコレート液調製工程は、ＨＬＢが９〜１６である第１の乳化剤を含有する液とチョコレートとを混合して、チョコレート液を調製する工程である。
ここで使用されるチョコレートは、通常、カカオ豆を焙炒し摩砕してカカオマスとしたものに、牛乳、ココアバター、砂糖などを混合した後、ロール機で微粒化し、コンチェにて精錬後、テンパリングマシンにてカカオバターの結晶を安定化した後、冷却固化して作られる油中水滴型乳化物である。
第１の乳化剤には、ＨＬＢが９〜１６である親水性の乳化剤が使用される。このような第１の乳化剤としては、ＨＬＢが９〜１６であって食品用乳化剤として入手可能なものであれば特に制限はなく、具体的には、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリソルベート等の１種以上を使用できる。第１の乳化剤は、チョコレート成分の親水性を高めるものと考えられる。
なお、ＨＬＢとはＨｙｄｒｏｐｈｉｌｅ−Ｌｉｐｏｐｈｉｌｅ Ｂａｌａｎｃｅの頭文字を取ったものであり、親水親油バランスとも呼ばれる。
[Chocolate liquid preparation process]
A chocolate liquid preparation process is a process of mixing chocolate liquid with the liquid containing the 1st emulsifier whose HLB is 9-16, and preparing chocolate liquid.
The chocolate used here is usually roasted and ground cacao beans into cacao mass, mixed with milk, cocoa butter, sugar, etc., then micronized with a roll machine, refined in conche, It is a water-in-oil emulsion made by stabilizing the cocoa butter crystals with a tempering machine and then solidifying by cooling.
As the first emulsifier, a hydrophilic emulsifier having an HLB of 9 to 16 is used. The first emulsifier is not particularly limited as long as it has an HLB of 9 to 16 and can be obtained as a food emulsifier. Specifically, glycerin fatty acid ester, sucrose fatty acid ester, polysorbate, and the like One or more of these can be used. The first emulsifier is considered to increase the hydrophilicity of the chocolate component.
HLB is an acronym for Hydrophile-Lipophile Balance and is also called hydrophilic / lipophilic balance.
チョコレート液調製工程の具体的方法としては、６０〜８０℃に加温した水に第１の乳化剤を溶解して乳化剤液を調製し、ついで、この乳化剤液にチョコレートを混合して均一に分散させ、好ましくは３分間以上撹拌しながら第１の乳化剤とチョコレートとを十分に馴染ませる方法が好適に例示できる。 As a specific method of the chocolate liquid preparation step, the first emulsifier is dissolved in water heated to 60 to 80 ° C. to prepare an emulsifier liquid, and then the chocolate is mixed in this emulsifier liquid and uniformly dispersed. Preferably, a method of sufficiently blending the first emulsifier and chocolate while stirring for 3 minutes or more can be suitably exemplified.
チョコレート液調製工程で使用される第１の乳化剤の量は、後述するように、第２の乳化剤の量との合計量として、好適な範囲に調整される。 The amount of the first emulsifier used in the chocolate liquid preparation step is adjusted to a suitable range as the total amount with the amount of the second emulsifier, as will be described later.
［チョコレート乳化液調製工程］
チョコレート乳化液調製工程は、上述のチョコレート液調製工程で調製されたチョコレート液と、ＨＬＢが４〜７である第２の乳化剤とを混合して、チョコレート乳化液を調製する工程である。
第２の乳化剤としては、ＨＬＢが４〜７の乳化剤が使用される。第２の乳化剤は、上述のチョコレート液調製工程において、第１の乳化剤の作用により親水性が高められたチョコレート液に作用するものである。このように作用させることにより、チョコレート成分中では油脂に包まれた状態で存在する、すなわち、油相中に存在する芽胞菌をより水和しやすい状態にするものと推測される。このように芽胞菌を水和しやすい状態とすることにより、芽胞菌の殺菌性が向上して、より殺菌されやすい状態となり、後の殺菌工程において従来のロングライフ製品の条件で殺菌した場合でも十分に殺菌でき、細菌的保存性の優れたチョコレートプリンを製造できると考えられる。すなわち、第１の乳化剤を添加してから第２の乳化剤を添加することによって、後の殺菌工程において十分に殺菌できる。
[Chocolate emulsion preparation process]
A chocolate emulsified liquid preparation process is a process of mixing the chocolate liquid prepared in the above-mentioned chocolate liquid preparation process, and the 2nd emulsifier whose HLB is 4-7, and preparing a chocolate emulsified liquid.
As the second emulsifier, an emulsifier having an HLB of 4 to 7 is used. A 2nd emulsifier acts on the chocolate liquid by which hydrophilicity was raised by the effect | action of a 1st emulsifier in the above-mentioned chocolate liquid preparation process. By acting in this manner, it is presumed that the chocolate component is present in a state of being encapsulated in oil or fat, that is, it makes the spore bacteria present in the oil phase more easily hydrated. By making the spore bacteria easy to hydrate in this way, the bactericidal properties of the spore bacteria are improved, and it becomes easier to sterilize, even when sterilized under the conditions of conventional long life products in the subsequent sterilization process It is considered that a chocolate pudding which can be sufficiently sterilized and has excellent bacterial preservation can be produced. That is, by adding the first emulsifier and then adding the second emulsifier, it can be sufficiently sterilized in the subsequent sterilization step.
ここで第２の乳化剤のＨＬＢが４未満であると、該乳化剤の親油性が強すぎ、油相中の芽胞菌を水和しやすい状態とすることが困難となり、ＨＬＢが７を超えると、親水性が強すぎ、油相中に存在する芽胞菌に作用すること自体が難くなる。
このような第２の乳化剤としては、ＨＬＢが４〜７であって食品用乳化剤として入手可能なものであれば特に制限はなく、具体的には、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等の１種以上を使用できる。
Here, when the HLB of the second emulsifier is less than 4, the lipophilicity of the emulsifier is too strong, making it difficult to hydrate the spore bacteria in the oil phase, and when the HLB exceeds 7, It is difficult to act on the spore bacteria present in the oil phase because the hydrophilicity is too strong.
Such a second emulsifier is not particularly limited as long as it has an HLB of 4 to 7 and can be obtained as a food emulsifier. Specifically, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid One or more of esters and the like can be used.
チョコレート乳化液調製工程の具体的方法としては、上述のチョコレート液調製工程で得られたチョコレート液に第２の乳化剤を添加し、均一混合し、好ましくは３分間以上撹拌しながら第２の乳化剤とチョコレート液を十分に馴染ませる方法が好適に例示できる。 As a concrete method of the chocolate emulsified liquid preparation step, the second emulsifier is added to the chocolate liquid obtained in the above-mentioned chocolate liquid preparation step, and mixed uniformly, preferably with the second emulsifier while stirring for 3 minutes or more. A method for sufficiently blending the chocolate liquid can be suitably exemplified.
上述したチョコレート液調製工程で使用される第１の乳化剤と、チョコレート乳化液調製工程で使用される第２の乳化剤の量は、第１の乳化剤と第２の乳化剤の合計量がチョコレート１００質量部に対して、２．５〜５質量部であることが好ましい。第１の乳化剤と第２の乳化剤の合計量が下限値以上であると、チョコレート中の芽胞菌の殺菌性を高めることができ、後の殺菌工程において十分に殺菌できる。また、上限値以下であると、風味の良いチョコレートプリンを得ることができる。
第１の乳化剤と第２の乳化剤の質量比は、１：９〜９：１の範囲であることが好ましい。第１の乳化剤と第２の乳化剤の質量比が上記の範囲であれば、チョコレート中の芽胞菌の殺菌性を高めることができ、後の殺菌工程において十分に殺菌できる。
The amount of the first emulsifier used in the chocolate liquid preparation step and the amount of the second emulsifier used in the chocolate emulsion preparation step is 100 parts by mass of the total amount of the first emulsifier and the second emulsifier. It is preferable that it is 2.5-5 mass parts with respect to. When the total amount of the first emulsifier and the second emulsifier is equal to or higher than the lower limit, the bactericidal properties of the spore bacteria in the chocolate can be enhanced, and can be sufficiently sterilized in the subsequent sterilization step. Moreover, a chocolate pudding with good flavor can be obtained as it is below an upper limit.
The mass ratio of the first emulsifier and the second emulsifier is preferably in the range of 1: 9 to 9: 1. If the mass ratio of the first emulsifier and the second emulsifier is in the above range, the bactericidal properties of the spore bacteria in the chocolate can be enhanced and can be sufficiently sterilized in the subsequent sterilization step.
こうして調製されるチョコレート乳化液は、チョコレート乳化液中のチョコレートの濃度が２０〜５０質量％の範囲とされることが好ましい。チョコレート乳化液中のチョコレートの濃度が上限値以下であると、適度な水が存在するため、第１の乳化剤および第２の乳化剤とチョコレートとが十分に混合される。下限値以上であると、チョコレート乳化液中の水の量が過剰になりすぎないため、後述する原料液調製工程で混合されるゲル化剤含有成分に水が含まれる場合、その水の量が少量に制限されることがない。ゲル化剤含有成分中の水の量が少量に制限されると、ゲル化剤含有成分中のゲル化剤やその他の成分の分散性や溶解性が不十分となる。 The chocolate emulsion thus prepared preferably has a chocolate concentration in the chocolate emulsion of 20 to 50% by mass. When the concentration of chocolate in the chocolate emulsified liquid is not more than the upper limit value, moderate water is present, so that the first emulsifier and the second emulsifier and the chocolate are sufficiently mixed. If the amount is not less than the lower limit, the amount of water in the chocolate emulsified liquid does not become excessive, so when water is contained in the gelling agent-containing component mixed in the raw material liquid preparation step described later, It is not limited to a small amount. When the amount of water in the gelling agent-containing component is limited to a small amount, the dispersibility and solubility of the gelling agent and other components in the gelling agent-containing component are insufficient.
［原料液調製工程］
原料液調製工程は、上述のチョコレート乳化液調製工程で調製されたチョコレート乳化液とゲル化剤含有成分とを混合して、原料液を調製する工程である。
ここでゲル化剤含有成分は、少なくともゲル化剤を含有するものであって、さらに、チョコレートプリンに必要に応じて使用されるその他の成分、例えば、各種乳製品、糖類、卵類、甘味料、香料、調味料、乳化剤、増粘剤、安定剤、着色料などの１種以上をさらに含有する。
ゲル化剤含有成分は、ゲル化剤とその他の成分の他にさらに水を含有し、水中にゲル化剤とその他の成分とが溶解または分散した状態で、チョコレート乳化液と混合されることが好ましい。
[Raw material preparation process]
The raw material liquid preparation step is a step of preparing the raw material liquid by mixing the chocolate emulsion prepared in the above-described chocolate emulsion preparation step and the gelling agent-containing component.
Here, the gelling agent-containing component contains at least a gelling agent, and further other components used as necessary for chocolate pudding, such as various dairy products, sugars, eggs, sweeteners. Furthermore, it contains 1 or more types, such as a fragrance | flavor, a seasoning, an emulsifier, a thickener, a stabilizer, and a coloring agent.
The gelling agent-containing component may further contain water in addition to the gelling agent and other components, and the gelling agent-containing component may be mixed with the chocolate emulsion in a state where the gelling agent and other components are dissolved or dispersed in water. preferable.
ここで使用されるゲル化剤としては、液へ加熱溶解した後、冷却するとゲル化、固化するタイプのゲル化剤であれば特に制限なく使用できる。具体的には、例えば、市販の寒天、カラギーナン、ファーセルラン、ゼラチン、ローメトキシルペクチン、アルギン酸ナトリウム、ジェランガム、キサンタンガムとローカストビーンガムの混合ゲル化剤などが挙げられ、これらのうち１種以上を使用できる。使用されるゲル化剤の種類と添加量は、製造されるチョコレートプリンの食感と各ゲル化剤の特徴とを考慮して、決定する。 The gelling agent used here can be used without particular limitation as long as it is of the type that gelates and solidifies upon cooling after being heated and dissolved in a liquid. Specifically, for example, commercially available agar, carrageenan, fercellan, gelatin, low methoxyl pectin, sodium alginate, gellan gum, xanthan gum and locust bean gum mixed gelling agent, etc. Can be used. The type and amount of gelling agent used are determined in consideration of the texture of the chocolate pudding produced and the characteristics of each gelling agent.
なお、一般的なプリンの製造においては、固化のために上述のようなゲル化剤を用いる方法の他、卵を用いる方法もあるが、本発明ではゲル化剤を用いる。ゲル化剤は、ゲル化温度以上に加熱されると溶融して液状になり、冷却されてゲル化温度以下になるとゲル化、固化する性質を持ち、これが熱可逆的に起こる。よって、ゲル化剤を使用した場合には、後述する殺菌工程において、チョコレート成分中の耐熱性菌である芽胞菌を殺菌するために原料液を高温で加熱しても、その後の固化の工程に何ら支障はない。一方、ここで仮に卵を用いた場合には、卵のゲル強度（固化の程度）を食感に適したものとするためには、加熱温度と時間とを適切な加熱条件に設定する必要がある。また、卵の液状化−ゲル化は熱可逆的には起らない。よって、このような加熱条件と、後の殺菌工程で芽胞菌を殺菌する条件とを両立させることは困難である。 In general purine production, there is a method of using eggs in addition to the method of using a gelling agent as described above for solidification, but in the present invention, a gelling agent is used. The gelling agent melts and becomes liquid when heated to a temperature equal to or higher than the gelation temperature, and gels and solidifies when cooled to a temperature equal to or lower than the gelation temperature. This occurs thermoreversibly. Therefore, when a gelling agent is used, in the sterilization process described later, even if the raw material liquid is heated at a high temperature in order to sterilize the spore bacteria that are heat-resistant bacteria in the chocolate component, the subsequent solidification process. There is no hindrance. On the other hand, if an egg is used here, it is necessary to set the heating temperature and time to appropriate heating conditions in order to make the gel strength (degree of solidification) suitable for the texture. is there. Also, egg liquefaction-gelation does not occur thermoreversibly. Therefore, it is difficult to make such heating conditions compatible with conditions for sterilizing spore bacteria in a subsequent sterilization step.
［殺菌工程］
殺菌工程は、上述のようにして調製された原料液を殺菌機で殺菌する工程であり、通常、加熱殺菌により行う。
殺菌機としては、供給される原料液を連続的に殺菌するＵＨＴ殺菌機などの連続殺菌機、原料液をプリンの容器に充填後、殺菌するレトルト殺菌機等が使用できるが、原料液を連続殺菌機で殺菌した後に容器に充填し、その後、静置冷却して固化させる方法がゲル化剤のゲル化状態をコントロールしやすく、食感の良いチョコレートプリンが得られやすい。よって、連続殺菌機により殺菌することが好ましい。
[Sterilization process]
The sterilization step is a step of sterilizing the raw material liquid prepared as described above with a sterilizer, and is usually performed by heat sterilization.
As the sterilizer, a continuous sterilizer such as a UHT sterilizer that continuously sterilizes the supplied raw material liquid, a retort sterilizer that sterilizes after filling the raw material liquid into a pudding container, etc. can be used. The method of filling the container after sterilization with a sterilizer, and then allowing to cool by solidification makes it easy to control the gelation state of the gelling agent, and it is easy to obtain a chocolate pudding having a good texture. Therefore, it is preferable to sterilize with a continuous sterilizer.
連続殺菌機であるＵＨＴ殺菌機としては、プレート式ＵＨＴ殺菌機（例えば商品名：ＭＡＵ；森永エンジニアリング社製）、チューブラー式ＵＨＴ殺菌機、直接加熱式ＵＨＴ殺菌機などが例示でき、これらをいずれも使用できるが、チューブラー式ＵＨＴ殺菌機は伝熱効率でプレート式ＵＨＴ殺菌機に劣り、直接加熱式ＵＨＴ殺菌機はフラッシュベッセル（加熱時に加えた蒸気を減圧して抜くチャンバー）で香気成分が抜けてしまうことから、間接加熱であるプレート式ＵＨＴ殺菌機を使用することが好ましい。 Examples of UHT sterilizers that are continuous sterilizers include plate-type UHT sterilizers (for example, trade name: MAU; manufactured by Morinaga Engineering Co., Ltd.), tubular UHT sterilizers, direct heating type UHT sterilizers, etc. However, the tubular UHT sterilizer is inferior to the plate type UHT sterilizer because of its heat transfer efficiency, and the direct heating UHT sterilizer has a fragrance component released by a flash vessel (a chamber that decompresses and removes steam added during heating). Therefore, it is preferable to use a plate type UHT sterilizer that is indirect heating.
ＵＨＴ殺菌機を用いて殺菌工程を行う場合、１４０℃で２秒保持相当以上の条件が好ましい。この条件は、Ｃ．ｂｏｔｕｌｉｎｕｍを対象として、１２Ｄ以上の殺菌条件が確保できる条件として、ロングライフ製品としての安全性を見込んで設定されたものである。
ＵＨＴ殺菌機において「１４０℃で２秒保持」との条件は、レトルト殺菌機であれば「１２１．１℃で４分保持」に相当する条件である。
なお、「１２Ｄ」とは、Ｄ値の１２倍を意味する。また、Ｄ値とは、菌に固有の耐熱性の指標であって、ある加熱温度において、菌数を１／１０にする保持時間を意味する。
When performing a sterilization process using a UHT sterilizer, the conditions equivalent to 2 second hold | maintenance at 140 degreeC are preferable. This condition is C.I. For botulinum, as a condition that can secure a sterilization condition of 12D or more, it is set in anticipation of safety as a long-life product.
The condition of “holding at 140 ° C. for 2 seconds” in the UHT sterilizer is a condition corresponding to “holding at 121.1 ° C. for 4 minutes” in the case of a retort sterilizer.
“12D” means 12 times the D value. The D value is an index of heat resistance inherent to bacteria, and means a holding time for reducing the number of bacteria to 1/10 at a certain heating temperature.
殺菌工程における殺菌温度や、この殺菌温度に保持する保持時間は、殺菌温度と保持時間との兼ね合いで適宜変更することができる。
変更する際には、具体的には対象菌のＺ値（℃）を考慮して、下記式（１）を満足するように、変更後の殺菌温度（Ｘ（℃））と変更後の保持時間（ｔ（秒））とを決定することが好ましい。
Ｘ＝１４０−Ｚ（ｌｏｇ（ｔ／２））・・・（１）
なお、Ｚ値とは、菌に固有の耐熱性の指標であって、Ｄ値を１／１０または１０倍にする温度変化幅を意味する。
The sterilization temperature in the sterilization step and the holding time held at the sterilization temperature can be appropriately changed depending on the balance between the sterilization temperature and the holding time.
When changing, specifically, considering the Z value (° C.) of the target bacteria, the changed sterilization temperature (X (° C.)) and the retention after the change so as to satisfy the following formula (1) It is preferable to determine the time (t (seconds)).
X = 140−Z (log (t / 2)) (1)
The Z value is an index of heat resistance inherent to bacteria, and means a temperature change width that makes the D value 1/10 or 10 times.
例えば、チョコレートプリンにおいて、殺菌不良になる原因菌は、Ｚ値が１０℃前後のＢ．ｓｕｂｔｉｌｉｓである場合が多いので、Ｚ値＝１０℃と仮定すると、保持時間（ｔ）が２０秒であれば、殺菌温度（Ｘ）は１３０℃となる。
なお、殺菌温度とは、通常、殺菌機の最高加熱部における温度のことであり、保持時間は、最高加熱部に原料液が保持される時間である。
For example, in chocolate pudding, the causative bacteria that cause poor sterilization are B.P. Since there are many cases of subtilis, assuming that the Z value = 10 ° C., if the holding time (t) is 20 seconds, the sterilization temperature (X) is 130 ° C.
The sterilization temperature is usually the temperature in the highest heating part of the sterilizer, and the holding time is the time during which the raw material liquid is held in the highest heating part.
また、殺菌機としては、最高加熱部の後段の冷却部の途中に均質機を有する殺菌機を使用し、原料液の均質化を行うことが好ましい。
ここで最高加熱部よりも前段に均質機を有する殺菌機を使用して均質化を行った場合には、その後の最高加熱部において１４０℃で２秒保持相当以上の条件で加熱されることにより、原料液の乳化状態が壊れてしまう場合がある。そのため、最高加熱部の後段である冷却部の途中で均質化することが原料液の乳化状態を維持する点で効果的である。
均質機としては、プランジャーポンプとホモバルブで構成される一般的な高圧均質機が使用でき、例えば商品名：ＨＯＭＯＧＥＮＩＺＥＲ（；三丸機械工業社製）が挙げられる。
Moreover, as a sterilizer, it is preferable to use the sterilizer which has a homogenizer in the middle of the cooling part after the highest heating part, and to homogenize a raw material liquid.
Here, when homogenization is performed using a sterilizer having a homogenizer before the highest heating part, it is heated at 140 ° C. for more than 2 seconds in the subsequent highest heating part. The emulsified state of the raw material liquid may be broken. For this reason, homogenization in the middle of the cooling part, which is the subsequent stage of the highest heating part, is effective in maintaining the emulsified state of the raw material liquid.
As the homogenizer, a general high-pressure homogenizer composed of a plunger pump and a homovalve can be used. For example, trade name: HOMOGENIZER (manufactured by Sanmaru Machinery Co., Ltd.) can be mentioned.
均質化における高圧均質機の均質圧は、均質機の構造によって均質化効率が異なるものの、５ＭＰａ以上を目安とし、好ましくは５〜１０ＭＰａの範囲で行う。均質圧がこの範囲未満であると、均質化効果が低過ぎて、その後の工程で原料液の乳化状態が壊れ易くなる傾向にある。一方、均質圧がこの範囲を超えても乳化状態は向上しないため、省エネルギーの点から好適ではない。 Although the homogenization efficiency of the high-pressure homogenizer in homogenization varies depending on the structure of the homogenizer, the homogenization efficiency is 5 MPa or more, preferably 5 to 10 MPa. If the homogeneous pressure is less than this range, the homogenization effect is too low, and the emulsified state of the raw material liquid tends to be easily broken in the subsequent steps. On the other hand, even if the homogenous pressure exceeds this range, the emulsified state is not improved, and this is not preferable from the viewpoint of energy saving.
均質化の温度は、８０℃以上が好ましく、より好ましくは８０〜９０℃である。温度がこの範囲未満であると、十分な乳化状態が得られにくくなる。一方、この範囲を超えると、均質機の出口で原料液が沸騰して乳化状態が壊れる場合があるため、この沸騰を抑えるために、出口において一気に常圧に開放されないような装置的な工夫が必要になる。 The homogenization temperature is preferably 80 ° C. or higher, more preferably 80 to 90 ° C. When the temperature is less than this range, it is difficult to obtain a sufficient emulsified state. On the other hand, if this range is exceeded, the raw material liquid may boil at the outlet of the homogenizer and the emulsified state may be broken, so in order to suppress this boiling, a device-like device that does not open to the normal pressure at once at the outlet. I need it.
殺菌機の冷却部における冷却温度は、原料液に含まれるゲル化剤のゲル化温度を超えた温度にする。各ゲル化剤のゲル化温度は、寒天が４０℃、カラギーナンが４５℃、ファーセルランが４０℃、ゼラチン１５℃、ローメトキシルペクチン５５℃、アルギン酸ナトリウムが５５℃、ジェランガム５５℃、キサンタンガムとローカストビーンガムの混合ゲル化剤が５０℃を目安にする。 The cooling temperature in the cooling part of the sterilizer is set to a temperature exceeding the gelation temperature of the gelling agent contained in the raw material liquid. The gelation temperature of each gelling agent is 40 ° C. for agar, 45 ° C. for carrageenan, 40 ° C. for farcellan, 15 ° C. for gelatin, 55 ° C. for low methoxyl pectin, 55 ° C. for sodium alginate, 55 ° C. for gellan gum, xanthan gum and locust The bean gum mixed gelling agent is set to 50 ° C. as a guide.
このようにして殺菌機内で冷却された原料液を容器に充填し、密封した後、冷蔵庫にて静置冷却して、ゲル化剤のゲル化温度以下にしてゲル化、固化することにより、チョコレートプリンを製造できる。 After filling the container with the raw material liquid cooled in the sterilizer in this way and sealing it, it is left to cool in the refrigerator, and is gelled and solidified below the gelling temperature of the gelling agent. Can produce pudding.
以上説明したように、このような製造方法によれば、チョコレート液調製工程において第１の乳化剤の作用により水にぬれ易い状態となったチョコレートに対して、チョコレート乳化液調製工程において第２の乳化剤が作用し、チョコレート中の芽胞菌をより水和しやすい状態とすることができると推測される。そして、芽胞菌をこのように水和しやすい状態にすることによって、芽胞菌の殺菌性が向上して、より殺菌されやすい状態となり、殺菌工程において従来のロングライフ製品の条件で殺菌した場合でも、十分に殺菌でき、細菌的保存性の優れたチョコレートプリンを製造することができると考えられる。 As explained above, according to such a manufacturing method, in the chocolate emulsified liquid preparing step, the second emulsifier is used in the chocolate emulsified liquid preparing step with respect to the chocolate that is easily wetted with water by the action of the first emulsifier in the chocolate liquid preparing step. It is speculated that the spore bacteria in chocolate can be more easily hydrated. And, by making the spore bacteria easy to hydrate in this way, the bactericidal properties of the spore bacteria will be improved, and it will be more easily sterilized, even when sterilized under the conditions of conventional long life products in the sterilization process It is considered that a chocolate pudding which can be sufficiently sterilized and has excellent bacterial preservation can be produced.
なお、このような製造方法によれば、殺菌工程後の冷却された原料液を容器に充填、密封した後、冷蔵庫内で固化して、チョコレートプリンを製造する連続的な製造方法に代えて、殺菌工程の後に一旦貯蔵工程を設けてから、その後、容器へ充填し、固化する方法も採用できる。
具体的には、殺菌工程で殺菌した原料液をゲル化剤のゲル化温度以下まで冷却した後、一旦貯蔵し、その後、再び加温してゲル化剤を液状にし（再加温）、ゲル化温度を超えた温度まで冷却してから（再冷却）、容器に充填、固化する方法、すなわち、製造の全工程を殺菌工程までの工程と、それ以降の工程との２つに分割することができる。
これは、上述のとおり、第１の乳化剤を用いたチョコレート液調製工程と、第２の乳化剤を用いたチョコレート乳化液調製工程とにより、原料液の殺菌性が向上し、殺菌工程後に貯蔵工程を一旦設けたとしても、細菌増殖しないチョコレートプリンが製造できるようになったためである。
このように製造の全工程を２つに分割することができると、製造計画における要員配置やタイムスケジュールに自由度を与えることができ、工業的に非常に有益である。
In addition, according to such a manufacturing method, after filling the container with the cooled raw material liquid after the sterilization step, sealing, and solidifying in the refrigerator, instead of a continuous manufacturing method of manufacturing chocolate pudding, It is also possible to employ a method in which a storage process is once provided after the sterilization process, and then the container is filled and solidified.
Specifically, after the raw material liquid sterilized in the sterilization process is cooled to below the gelling temperature of the gelling agent, it is temporarily stored, and then heated again to make the gelling agent liquid (re-warming). After cooling to a temperature exceeding the crystallization temperature (re-cooling), filling and solidifying the container, that is, dividing the entire manufacturing process into two steps: a sterilization step and a subsequent step Can do.
As described above, the sterilization property of the raw material liquid is improved by the chocolate liquid preparation step using the first emulsifier and the chocolate emulsion preparation step using the second emulsifier, and the storage step is performed after the sterilization step. This is because chocolate pudding that does not grow bacteria can be manufactured even if it is once provided.
If the entire manufacturing process can be divided into two in this way, it is possible to give a degree of freedom to the personnel assignment and the time schedule in the manufacturing plan, which is very useful industrially.
以下本発明について、試験例、実施例を挙げて具体的に説明する。
なお、表１、２、４、６、９、１１、１３、１５中の数値の単位は、特に記載がない限り、いずれも「質量％」である（ただし、表９中の「第１の乳化剤：第２の乳化剤」は除く。）。
［試験例］
＜試験１＞
（目的）
この試験は、第１の乳化剤のＨＬＢを検索する目的で実施された。
（試料の調製）
表１の配合割合に従い、第１の乳化剤を水に分散させ７０℃に加温して溶解し、これに菌体入りチョコレートＡを混合してホモミキサー（特殊機化工業社製）で撹拌し、均一に分散し、３分間撹拌を続けた（チョコレート液調製工程）。
ついで、さらに第２の乳化剤を添加し、撹拌溶解し、３分間撹拌を続けた（チョコレート乳化液調製工程）。
こうして得られたチョコレート乳化液に、あらかじめ均一に混合されたゲル化剤含有成分を混合し、均一に溶解して原料液を調製した（原料液調製工程）。
ついで、これをパウチ（東洋製罐社製）に１００ｇずつ詰め、ヒートシールして密封した後、レトルト殺菌機（日阪製作所社製）で熱水温度を１１５℃に設定し、Ｆ値（Ｚ＝１０として、基準温度１２１．１℃に相当する保持時間（分））が４．０±０．２になるように保持時間をコントロールして殺菌し（殺菌工程）、冷却して６０℃にし、冷蔵庫に静置して１０℃に冷却して試料（チョコレートプリン）を調製した。
尚、表１の菌体入りチョコレートは、表２の配合割合で、６０℃に加熱溶解したチョコレートに乾燥菌体を均一に混合したものである。
また、表２の乾燥菌体は、Ｂ．ｓｕｂｔｉｌｉｓ（寄託機関：ＮＩＴＥ（独立行政法人製品評価技術基盤機構）特許微生物寄託センター、ＮＢＲＣ番号：ＮＢＲＣ１３７１９）を培養して、芽胞を形成させ、凍結乾燥したものである。
Hereinafter, the present invention will be specifically described with reference to test examples and examples.
The units of numerical values in Tables 1, 2, 4, 6, 9, 11, 13, and 15 are “mass%” unless otherwise specified (however, “first 1” in Table 9) Emulsifier: excluding "second emulsifier").
[Test example]
<Test 1>
(the purpose)
This test was conducted for the purpose of searching for the HLB of the first emulsifier.
(Sample preparation)
In accordance with the blending ratio in Table 1, the first emulsifier is dispersed in water, heated to 70 ° C. and dissolved, mixed with chocolate A containing cells, and stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was uniformly dispersed and stirring was continued for 3 minutes (chocolate liquid preparation step).
Next, a second emulsifier was further added, dissolved by stirring, and stirring was continued for 3 minutes (chocolate emulsion preparation step).
The chocolate emulsified liquid thus obtained was mixed with a gelling agent-containing component uniformly mixed in advance and uniformly dissolved to prepare a raw material liquid (raw material liquid preparation step).
Next, 100 g each was packed in a pouch (manufactured by Toyo Seikan Co., Ltd.), heat-sealed and sealed, the hot water temperature was set to 115 ° C. with a retort sterilizer (manufactured by Nisaka Seisakusho), and the F value (Z = 10, the holding time is controlled so that the holding time (minute) corresponding to the reference temperature of 121.1 ° C. becomes 4.0 ± 0.2 (sterilization process), and the temperature is cooled to 60 ° C. The sample (chocolate pudding) was prepared by standing in a refrigerator and cooling to 10 ° C.
In addition, the chocolate containing a microbial cell of Table 1 is a mixture of the dried microbial cells uniformly in chocolate melted by heating at 60 ° C. in the mixing ratio of Table 2.
The dry cells in Table 2 are Subtilis (deposit organization: NITE (National Institute for Product Evaluation and Technology) Patent Microorganism Deposit Center, NBRC No .: NBRC13719) is cultured to form spores and freeze-dried.
（評価方法）
［インキュベーションテスト］
各試料１０個を、３５℃のインキュベーションルームに入れ５日間保持した後、官能検査により各試料の腐敗の有無を確認し、不良率（不良数／検体数）を算出した。
この結果を表３に示す。
（結果）
表３より、テストＮｏ．１〜４は腐敗が認められ、テストＮｏ．５〜７は腐敗が認められなかった。
（考察）
この結果より、第１の乳化剤のＨＬＢは９〜１６が好ましいことが分った。
(Evaluation methods)
[Incubation test]
Ten samples were placed in an incubation room at 35 ° C. and held for 5 days, and then the presence or absence of decay of each sample was confirmed by a sensory test, and the defect rate (number of defects / number of samples) was calculated.
The results are shown in Table 3.
(result)
From Table 3, test no. In Nos. 1 to 4, spoilage was observed, and test nos. No rot was observed for 5-7.
(Discussion)
From this result, it was found that the HLB of the first emulsifier is preferably 9-16.
＜試験２＞
（目的）
この試験は、第２の乳化剤のＨＬＢを検索する目的で実施された。
（試料の調製）
表４の配合割合に従い、試験１と同じ方法で調製した。
（評価方法）
［インキュベーションテスト］
試験１と同じ方法で行った。この結果を表５に示す。
（結果）
表５より、テストＮｏ．８及び１２〜１４は腐敗が認められ、テストＮｏ．９〜１１は腐敗が認められなかった。
（考察）
この結果より、第２の乳化剤のＨＬＢは４〜７が好ましいことが分った。
<Test 2>
(the purpose)
This test was conducted for the purpose of searching for the HLB of the second emulsifier.
(Sample preparation)
According to the blending ratio of Table 4, it was prepared by the same method as Test 1.
(Evaluation methods)
[Incubation test]
The same method as in Test 1 was performed. The results are shown in Table 5.
(result)
From Table 5, test no. Nos. 8 and 12 to 14 were found to be spoiled. No rotting was observed for 9-11.
(Discussion)
From this result, it was found that the HLB of the second emulsifier is preferably 4-7.
＜試験３＞
（目的）
この試験は、第１の乳化剤と第２の乳化剤の総添加量を検索する目的で実施された。
（試料の調製）
表６の配合割合に従い、試験１と同じ方法で調製した。
（評価方法）
［インキュベーションテスト］
試験１と同一の方法で行った。この結果を表７に示す。
［風味評価］
１０人のパネルにて、各試料の風味評価をし、風味が良好な順に順位をつけ、各試料の順位の合計を求めた。この結果から、順位法の検定表を用いる方法（「おいしさを測る−食品官能検査の実際」、ｐ２８、古川秀子著、幸書房、１９９４年）で有意差を検定した。この結果を表８に示す。
（結果）
表７より、テストＮｏ．１５は腐敗が認められ、テストＮｏ．１６〜２１は腐敗が認められなかった。
表８より、１５≧１６＝１７≧１８＝１９＝２０＞２１（＞：左が右より上位で統計的に有意差がある。≧：左が右より上位であるが、統計的な有意差は無い。）であった。
（考察）
この結果より、第１の乳化剤と第２の乳化剤は、添加量が少なすぎると、殺菌性が低くなり、添加しすぎると風味的に好ましくないことが分かった。
チョコレート１００質量部に対して、第１の乳化剤と第２の乳化剤の合計量は２．５〜５質量部が望ましいことが分かった。
<Test 3>
(the purpose)
This test was conducted for the purpose of searching for the total amount of the first emulsifier and the second emulsifier.
(Sample preparation)
According to the blending ratio of Table 6, it was prepared by the same method as Test 1.
(Evaluation methods)
[Incubation test]
The same method as in Test 1 was performed. The results are shown in Table 7.
[Taste evaluation]
The taste of each sample was evaluated by a panel of 10 people, and the ranking was given in the order of good taste, and the total ranking of each sample was obtained. From this result, a significant difference was tested by a method using a ranking method test table (“Measuring deliciousness-actuality of food sensory test”, p. 28, Hideko Furukawa, Sachishobo, 1994). The results are shown in Table 8.
(result)
From Table 7, test no. No. 15 was perishable and test no. No rot was observed for 16-21.
From Table 8, 15 ≧ 16 = 17 ≧ 18 = 19 = 20> 21 (>: left is higher than right and statistically significant. ≧: left is higher than right, but statistically significant difference No.)
(Discussion)
From this result, it was found that the first emulsifier and the second emulsifier have a low bactericidal property when the addition amount is too small, and it is not preferable in flavor when added too much.
It turned out that 2.5-5 mass parts is desirable for the total amount of a 1st emulsifier and a 2nd emulsifier with respect to 100 mass parts of chocolate.
＜試験４＞
（目的）
この試験は、第１の乳化剤と第２の乳化剤の質量比を検索する目的で実施された。
（試料の調製）
表９の配合割合に従い、試験１と同じ方法で調製した。
（評価方法）
［インキュベーションテスト］
試験１と同一の方法で行った。この結果を表１０に示す。
（結果）
表１０より、テストＮｏ．２２、２８は腐敗が認められ、テストＮｏ．２３〜２７は腐敗が認められなかった。
（考察）
この結果より、第１の乳化剤と第２の乳化剤の質量比は、１：９〜９：１の範囲が望ましいことが分かった。
<Test 4>
(the purpose)
This test was conducted for the purpose of searching the mass ratio of the first emulsifier and the second emulsifier.
(Sample preparation)
According to the blending ratio in Table 9, it was prepared by the same method as in Test 1.
(Evaluation methods)
[Incubation test]
The same method as in Test 1 was performed. The results are shown in Table 10.
(result)
From Table 10, test no. Nos. 22 and 28 were found to be corrupt, and test nos. No rot was observed for 23-27.
(Discussion)
From this result, it was found that the mass ratio of the first emulsifier and the second emulsifier is desirably in the range of 1: 9 to 9: 1.
＜試験５＞
（目的）
この試験は、２種の乳化剤の調製順序を検索する目的で実施された。
（試料の調製）
表１１の配合割合に従い、以下の通り、３種類の溶解順序でチョコレート成分を調製した。
即ち、
（１）第１の乳化剤を水に分散させ７０℃に加温して溶解し、菌体入りチョコレートを混合してホモミキサー（特殊機化工業社製）で攪拌し均一に分散し、３分間攪拌を続けた後、第２の乳化剤を添加し攪拌溶解し、３分間攪拌を続けた。
ついで、あらかじめ均一に混合されたゲル化剤含有成分を混合し、均一に溶解し、原料液を得た。
（２）第１の乳化剤と第２の乳化剤を同時に水に分散させ７０℃に加温して溶解し、菌体入りチョコレートを混合してホモミキサー（特殊機化工業社製）で攪拌し均一に分散し、３分間攪拌を続けた後、あらかじめ均一に混合されたゲル化剤含有成分を混合し、均一に溶解し、原料液を得た。
（３）第２の乳化剤を水に分散させ７０℃に加温して溶解し、菌体入りチョコレートを混合してホモミキサー（特殊機化工業社製）で攪拌し均一に分散し、３分間攪拌を続けた後、第１の乳化剤を添加し攪拌溶解し、３分間攪拌を続けた。
ついで、あらかじめ均一に混合されたゲル化剤含有成分を混合し、均一に溶解し、原料液を得た。
チョコレート乳化液の調製までの工程以外の部分は、試験１と同じ方法で行なった。
（評価方法）
［インキュベーションテスト］
試験１と同じ方法で行った。この結果を表１２に示す。
（結果）
表１２より、テストＮｏ．２９〜３１は腐敗が認められなかったが、テストＮｏ．３２、３３は腐敗が認められた。
（考察）
この結果より、２種の乳化剤の調製順序は、第１の乳化剤→チョコレート→第２の乳化剤の順序であれば、十分な殺菌効果が得られることが分かった。
<Test 5>
(the purpose)
This test was conducted with the aim of searching the order of preparation of the two emulsifiers.
(Sample preparation)
According to the blending ratio in Table 11, chocolate components were prepared in the following three dissolution orders.
That is,
(1) Disperse the first emulsifier in water and warm to 70 ° C. to dissolve, mix the chocolate containing the cells, and stir with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) to uniformly disperse for 3 minutes. After stirring, the second emulsifier was added and dissolved by stirring, and stirring was continued for 3 minutes.
Next, the gelling agent-containing components that were uniformly mixed in advance were mixed and dissolved uniformly to obtain a raw material solution.
(2) The first emulsifier and the second emulsifier are simultaneously dispersed in water and dissolved by heating to 70 ° C., and the chocolate containing the cells is mixed and stirred with a homomixer (manufactured by Koki Kogyo Co., Ltd.) to make it uniform After stirring for 3 minutes, the gelling agent-containing components that were uniformly mixed in advance were mixed and dissolved uniformly to obtain a raw material solution.
(3) Disperse the second emulsifier in water, dissolve it by heating to 70 ° C., mix the chocolate containing the cells, stir with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.), and uniformly disperse for 3 minutes After continuing stirring, the first emulsifier was added and dissolved by stirring, and stirring was continued for 3 minutes.
Next, the gelling agent-containing components that were uniformly mixed in advance were mixed and dissolved uniformly to obtain a raw material solution.
Portions other than the steps up to the preparation of the chocolate emulsion were performed in the same manner as in Test 1.
(Evaluation methods)
[Incubation test]
The same method as in Test 1 was performed. The results are shown in Table 12.
(result)
From Table 12, test no. In Nos. 29-31, no rot was observed. Corruption was observed in 32 and 33.
(Discussion)
From this result, it was found that if the order of preparation of the two emulsifiers was the order of the first emulsifier → chocolate → second emulsifier, a sufficient bactericidal effect was obtained.
＜試験６＞
（目的）
この試験は、殺菌効果の向上が乳化剤の静菌効果によるものではないことを確認する目的で実施された。
（試料の調製）
表１３の配合割合に従い、試験１の原料液調製工程まで行い、殺菌工程を行わずに、原料液を得た。
（評価方法）
［培養テスト］
標準寒天培地９ｇに、原料液を１ｇ添加し、３５℃４８時間培養した。この結果を表１４に示す。
（結果）
表１４より、テストＮｏ．３４、３５の菌数に差は認められなかった。
（考察）
この結果より、単に第１の乳化剤と第２の乳化剤を添加しただけでは殺菌効果は向上せず、その後の殺菌工程が必須であることが確認された。
<Test 6>
(the purpose)
This test was conducted for the purpose of confirming that the improvement of the bactericidal effect was not due to the bacteriostatic effect of the emulsifier.
(Sample preparation)
According to the mixing ratio of Table 13, the raw material liquid preparation process of Test 1 was performed, and the raw material liquid was obtained without performing the sterilization process.
(Evaluation methods)
[Culture test]
1 g of the raw material solution was added to 9 g of a standard agar medium and cultured at 35 ° C. for 48 hours. The results are shown in Table 14.
(result)
From Table 14, test no. There was no difference in the number of bacteria of 34 and 35.
(Discussion)
From this result, it was confirmed that simply adding the first emulsifier and the second emulsifier did not improve the sterilization effect, and the subsequent sterilization process was essential.
［実施例］
表１５の配合割合に従い、まず、第１の乳化剤をミキサー（商品名：スーパーミキサー；ヤスダファインテ社製）で水に分散させ、撹拌しながら加温して７０℃にし、そこにチョコレートを添加し、均一に分散させた後、７０℃で３分間撹拌を継続して、第１の乳化剤とチョコレートを馴染ませた（チョコレート液調製工程）。
ついで、これに第２の乳化剤を添加し、均一に分散させた後、７０℃で３分間撹拌を継続してチョコレート乳化液を調製し、仕込みタンクに送液した（チョコレート乳化液調製工程）。
一方、ゲル化剤含有成分を構成する各成分をミキサーで撹拌させ溶解してゲル化剤含有成分を調製し、これを仕込みタンクに送液し、チョコレート乳化液と混合して、原料液を調製した（原料液調製工程）。
このようにして調製した原料液をプレート式ＵＨＴ殺菌機（ＭＯプレート式殺菌機：森永エンジニアリング社製）で１４０℃、２秒の殺菌を行い（殺菌工程）、８５℃に冷却して均質機（ＨＯＭＯＧＥＮＩＺＥＲ：三丸機械工業社製）で１５ＭＰａの条件で均質化し、２０℃に冷却し、アセプティックタンク（ヤスダファインテ社製）で２４時間貯蔵した。
その後、再加温・再冷却装置（商品名：スピフレックス；新光産業社製）で８５℃に再加温し６０℃に再冷却して、充填機（ＤＯＧＡｓｅｐｔｉｃ：ＧＡＳＴＩ社製）のメインフィラーで、過酸化水素水で滅菌し乾燥したプラスチックカップ（吉野工業所社製）に１２０ｇを充填し、シール部で、過酸化水素水で滅菌し乾燥したアルミニウムリッド（東洋アルミニウム社製）を被せ、ヒートシーラーで熱圧シールして密封した後、冷蔵庫に静置して１０℃に冷却してチョコレートプリンを製造した。
このチョコレートプリンの３０００個を３５℃のインキュベーションルームで５日間保持した後、官能検査で腐敗の有無を確認した結果、腐敗率は０個／３０００個であった。
また、このチョコレートプリンの１００個を１０℃の冷蔵庫３ヶ月間保存した後、官能検査で風味を確認した結果、腐敗は全く無く、外観・風味共に良好であった。
尚、この工程で、ＵＨＴ殺菌後アセプティックタンクで２４時間貯蔵して、再加温再冷却して充填工程以降へ進める工程を取った理由は、仕込みから殺菌までの工程と充填以降の工程を切り離して、製造計画と人員配置に自由度を与えるためであり、滅菌レベルの殺菌ができているために採り得る可能な工程である。
[Example]
According to the blending ratio in Table 15, first, the first emulsifier is dispersed in water with a mixer (trade name: Super Mixer; manufactured by Yasuda Finete), heated to 70 ° C. with stirring, and chocolate is added thereto. Then, after uniformly dispersing, stirring was continued at 70 ° C. for 3 minutes so that the first emulsifier and chocolate were blended (chocolate liquid preparation step).
Subsequently, after adding the 2nd emulsifier to this and making it disperse | distribute uniformly, stirring was continued for 3 minutes at 70 degreeC, the chocolate emulsion was prepared, and it liquid-fed to the preparation tank (chocolate emulsion preparation process).
On the other hand, each component constituting the gelling agent-containing component is stirred and dissolved in a mixer to prepare a gelling agent-containing component, which is then fed to a charging tank and mixed with a chocolate emulsion to prepare a raw material liquid (Raw material liquid preparation step).
The raw material solution thus prepared is sterilized at 140 ° C. for 2 seconds with a plate type UHT sterilizer (MO plate type sterilizer: manufactured by Morinaga Engineering Co., Ltd.) (sterilization step), cooled to 85 ° C. and homogenized ( Homogenizer (manufactured by Sanmaru Machinery Co., Ltd.) was homogenized at 15 MPa, cooled to 20 ° C., and stored in an aseptic tank (manufactured by Yasuda Finete) for 24 hours.
After that, it is reheated to 85 ° C. with a reheating / recooling device (trade name: Spyflex; manufactured by Shinko Sangyo Co., Ltd.) and recooled to 60 ° C. , 120 g of plastic cup (Yoshino Kogyo Co., Ltd.) sterilized and dried with hydrogen peroxide solution is filled, and the lid is covered with an aluminum lid (Toyo Aluminum Co., Ltd.) sterilized with hydrogen peroxide solution and dried. After sealing with heat seal with a sealer, it was left in a refrigerator and cooled to 10 ° C. to produce a chocolate pudding.
After 3000 pieces of this chocolate pudding were kept in an incubation room at 35 ° C. for 5 days, the presence or absence of decay was confirmed by a sensory test. As a result, the decay rate was 0/3000.
Further, after 100 chocolate puddings were stored in a refrigerator at 10 ° C. for 3 months, the taste was confirmed by a sensory test. As a result, there was no decay and the appearance and taste were good.
In this process, the reason for taking the process after the UHT sterilization for 24 hours in the aseptic tank, reheating and re-cooling and proceeding to the filling process is separated from the process from preparation to sterilization and the process after filling. This is to give a degree of freedom to the manufacturing plan and personnel assignment, and is a possible process that can be taken because the sterilization level is sterilized.
本発明によれば、チョコレートを原料に使用するチョコレートプリンの製造において、チョコレート中の芽胞菌の殺菌性を向上させ、ロングライフ製品の殺菌条件での殺菌を可能にすることができる。この方法によれば、仕込みから殺菌までの工程とそれ以降の充填に至る工程とを分割することができ、製造計画に自由度を与えることができ、工業的に非常に有用である。 ADVANTAGE OF THE INVENTION According to this invention, in manufacture of the chocolate pudding which uses chocolate for a raw material, the bactericidal property of the spore microbe in chocolate can be improved, and the disinfection on the disinfection conditions of a long life product can be enabled. According to this method, a process from preparation to sterilization and a process from filling to the subsequent filling can be divided, and a manufacturing plan can be given freedom, which is very useful industrially.
Claims (4)
前記チョコレート液とＨＬＢが４〜７である第２の乳化剤とを混合してチョコレート乳化液を調製するチョコレート乳化液調製工程と、
前記チョコレート乳化液とゲル化剤含有成分とを混合して原料液を調製する原料液調製工程と、
前記原料液を殺菌する殺菌工程と、を含むことを特徴とするチョコレートプリンの製造方法。 A chocolate liquid preparation step of preparing a chocolate liquid by mixing a liquid containing a first emulsifier with an HLB of 9 to 16 and chocolate,
A chocolate emulsion preparation step of preparing a chocolate emulsion by mixing the chocolate liquid and a second emulsifier having an HLB of 4 to 7,
A raw material liquid preparation step of preparing a raw material liquid by mixing the chocolate emulsion and the gelling agent-containing component,
And a sterilization step of sterilizing the raw material liquid.
前記チョコレート液とＨＬＢが４〜７である第２の乳化剤とを混合してチョコレート乳化液を調製するチョコレート乳化液調製工程と、
前記チョコレート乳化液とゲル化剤含有成分とを混合して原料液を調製する原料液調製工程と、
前記原料液を殺菌する殺菌工程と、を含む方法により製造されたことを特徴とするチョコレートプリン。 A chocolate liquid preparation step of preparing a chocolate liquid by mixing a liquid containing a first emulsifier with an HLB of 9 to 16 and chocolate,
A chocolate emulsion preparation step of preparing a chocolate emulsion by mixing the chocolate liquid and a second emulsifier having an HLB of 4 to 7,
A raw material liquid preparation step of preparing a raw material liquid by mixing the chocolate emulsion and the gelling agent-containing component,
A chocolate pudding manufactured by a method including a sterilization step of sterilizing the raw material liquid.
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