JP3789910B2 - Production method of Western confectionery - Google Patents

Description

  The present invention relates to a method for producing a Western confectionery.

Eggs, sugars, and dairy products are used as the main ingredients in baked goods such as sponge cakes, castellas, cookies, and biscuits, and the heated flavor produced when they are heated (baked) increases the palatability of the final product. It has been used.
Eggs, sugars, milks, and the like are also used as main ingredients in gel-like western confectionery such as pudding, custard cream, cheesecake, bavarois, mousse, bramange, etc., and their heated flavors are used.

  When producing a gel-like confectionery containing eggs through a static heating process using an oven or steamer, there is no particular limiting factor on the amount of egg added, but the heating level is the heat coagulation of the eggs. And the degree of heat flavor of eggs, sugars and milk. For this reason, the heating level may not be high enough to obtain a sufficient sterilizing effect.

On the other hand, it is possible to obtain a sufficient sterilizing effect by heating the base liquid before gelation using a continuous heat sterilizer such as a UHT sterilizer. However, if the egg content in the liquid is large, the egg component gels and burns in the heating section, or the base liquid after sterilization is rough due to the gelled tissue of the egg. For this reason, for example, when performing heat sterilization at a sterilization level of about 120 to 140 ° C. and about 2 to 15 seconds in a plate type UHT sterilizer, the content of eggs can be increased only to around 5%, There exists a problem that the heat flavor of eggs, sugars, and milk is not fully obtained.
Thus, conventionally, it has been difficult to simultaneously achieve both a sufficient bactericidal effect and a good heat flavor.

By the way, it is known that one of the heating flavors of food is derived from an aminocarbonyl reaction and is due to an intermediate substance of the reaction from reducing sugar and amino compound to melanoidin. Moreover, it is known that the flavor by this reaction differs in the odor produced by the kind of amino acid to react and heating temperature (the following, nonpatent literature 1).
In addition, it is known that the taste of butter that has been browned by cooking is enjoyed by the production of a plentiful lactone. (The following, nonpatent literature 2)
And, from the fragrance maker, amino acid and sugar cooking fragrance, butter and butter milk cooking fragrance, etc. are provided, and when these are added to the Western confectionery, it becomes an unnatural heating flavor, which is preferable. It has not reached the reinforcement of the heated flavor.
“Agricultural Product Utilization”, Sadao Sakamura et al., Asakura Shoten, 1973, 60-63 “Science of milk”, Shuichi Uenogawa, Asakura Shoten, 1997, 81-82

  This invention is made | formed in view of the said situation, Comprising: While providing a favorable heat flavor, it aims at providing the manufacturing method of the Western confectionery which enabled sufficient sterilization.

  In order to achieve the above object, the method for producing a Western confectionery of the present invention is a method for producing a gel-like Western confectionery using at least eggs, sugars, milk and a gelling agent as raw materials, A step of preparing a first liquid by heating a mixture containing all of eggs used as a raw material, a part or all of a saccharide, a part or all of a milk, and an amino acid; And a step of preparing a second liquid by mixing the remaining raw material other than the agent and eggs, and a step of cooling and gelling the second liquid after heat sterilization. .

  The first liquid has an egg yolk content of 15 to 25% by mass, a sugar content of 15 to 25% by mass, a milk fat content of 1.5 to 10% by mass, and an amino acid content of 0.1. It is preferable to prepare a mixture of 1 to 0.5% by mass by heating at 80 to 100 ° C. for 20 to 60 minutes.

  It is preferable that the content of egg yolk in the second liquid is 1 to 5% by mass.

  As the amino acid, it is preferable to use one or more selected from the group consisting of alanine, glycine, serine, isoleucine and cystine.

  ADVANTAGE OF THE INVENTION According to this invention, when manufacturing a gel-like western-style confectionery, while preventing the burning and roughening by advanced heat sterilization, etc., favorable heat flavor can be obtained. For example, it is possible to sterilize at a sterilization level with a continuous sterilizer, and it is possible to produce a pastry confectionery with good storage quality and excellent quality.

Western confectionery is defined in the sanitary norms of western confectionery as “contains 40% or more of water immediately after completion” (“Food Sanitation Law 6th, 2002”, edited by Food Sanitation Research Group, page 1675).
Among the Western confectionery, the present invention is particularly preferably applied to a gel-like Western confectionery using at least eggs, sugars, milk and a gelling agent as raw materials. Specific examples include pudding, custard cream, rare cheesecake, bavaroa, mousse, bramange, creme brulee and the like.

  In the present invention, the egg yolk is an essential component, and may be egg yolk alone or whole egg. For example, raw materials processed into appropriate properties such as liquid eggs and powders may be used.

  The saccharide is not particularly limited, and various saccharides generally used in the production of Western confectionery such as sugar, honey, maple syrup, starch syrup, glucose, fructose, invert sugar, and isomerized sugar can be used. 1 type may be used independently and 2 or more types may be mixed and used for it.

Milk includes milk and dairy products. Milk is not particularly limited.For example, milk, whole milk powder, skim milk powder, butter, cheese, cream, sugar-free milk, sweetened milk, butter oil, buttermilk, buttermilk powder, etc. Various kinds of milk used can be used. 1 type may be used independently and 2 or more types may be mixed and used for it.
In addition, it is necessary for the first liquid to contain milk containing milk fat. Specifically, butter is preferred.

  The gelling agent is not particularly limited, and various gelling agents generally used for the production of western confectionery can be used. Specific examples include gelatin, agar, low methoxyl pectin, carrageenan, sodium alginate, farcellulan, gellan gum, xanthan gum, locust bin gum and the like. These may be used alone or in combination of two or more.

  Moreover, as other raw materials, for example, emulsifiers such as glycerin fatty acid ester, fats and oils, pigments, seasonings, fragrances, chocolates and the like can be appropriately added.

In order to produce a Western confectionery by the method of the present invention, first of all, at least all of the eggs to be blended, some or all of the sugars to be blended, and some or all of the milk to be blended, A mixture containing amino acids is prepared. It is preferable to use one or more amino acids selected from the group consisting of alanine, glycine, serine, isoleucine and cystine.
The blending amount of egg yolk in the mixture is preferably 15% by mass or more in order to obtain a sufficient flavor. On the other hand, if the blended amount of egg yolk is too large, inconvenience is likely to occur in the heat sterilizer, so 25 mass% or less is preferable. A more preferable range is 17 to 23% by mass.
In addition, it is preferable that the usage-amount of eggs is made into the range from which content of this egg yolk in the 2nd liquid mentioned later becomes 1-5 mass%.

The blending amount of the saccharide in the mixture is preferably 15 to 25% by mass, and by setting it within this range, both the preferred heat flavor and heat sterilizer characteristics can be achieved. A more preferable range is 17 to 23% by mass.
The amount of milk blended in the mixture is preferably set so that the milk fat content is 1.5 to 10% by mass. By setting the content of milk fat within this range, both preferred heat flavor and heat sterilizer characteristics can be achieved. A more preferable range is 3.0 to 5.0% by mass.
The blending amount of the amino acid in the mixture is preferably 0.1 to 0.5% by mass, and by making it within this range, both preferable heat flavor and heat sterilizer characteristics can be achieved. A more preferable range is 0.2 to 0.4 mass%.

  The heating temperature for preparing the first liquid by heating the mixture is preferably 80 to 100 ° C, more preferably 85 to 95 ° C. If the heating temperature is too low, inconvenience is likely to occur in the heat sterilizer, and if it is too high, a good flavor cannot be obtained. The heating time is preferably 20 to 60 minutes, more preferably 30 to 50 minutes. If this heating time is too short, inconvenience is likely to occur in the heat sterilizer, and if it is too long, a good flavor cannot be obtained.

Next, a gelling agent and the remaining raw materials other than eggs are mixed with the first liquid to prepare a second liquid. The other raw materials are preferably not added to the first liquid and added when preparing the second liquid. However, among the other raw materials, those that can contribute to the improvement of the heating flavor may be contained in the first liquid.
If the content of egg yolk in the second liquid is too large, the heat sterilizer characteristics deteriorate, and if it is too small, a satisfactory flavor cannot be obtained sufficiently, so that the content is in the range of 1 to 5% by mass. It is preferable to set the content of the egg yolk content in the first liquid and the content of the first liquid in the second liquid. A more preferable range of the content of egg yolk in the second liquid is 2.0 to 4.0% by mass.
Moreover, content of the gelatinizer in a 2nd liquid can be suitably set so that a preferable gelatinization state may be obtained after cooling according to the kind of gelling agent to be used. The example of preferable content in a 2nd liquid in the case of using each gelatinizer is shown below.

Carrageenan 0.15-0.3% by mass
Gelatin 0.8-1.5% by mass
Agar 0.2-0.4% by mass
Low methoxyl pectin 0.4-0.7 mass%
Gellan gum 0.07-0.15 mass%
Farcel Run 0.2-0.5% by mass

  Next, the second liquid is sterilized by heating. The heating conditions at this time are set so that a sufficient sterilizing effect can be obtained. For example, an ultra high temperature heating method (UHT method) in which sterilization is performed at 120 to 150 ° C. within 1 second to 5 seconds is preferable because a high sterilization effect can be obtained. The UHT method may be performed by either a direct heating method or an indirect heating method, but the indirect heating method is more preferable because the second liquid and the heating medium are not in direct contact with each other. The sterilizer is not particularly limited, but a continuous heat sterilizer is preferable.

  And after filling the 2nd liquid which heat-sterilized into a container etc., it cools and solidifies and a gel-like western confectionery is obtained.

[Test example]
In the following test examples and examples, the unit of blending ratio (blending ratio) is part by mass, and% is mass% unless otherwise specified.
In the following test examples and examples, the following materials were used as raw materials unless otherwise specified.

<Test 1>
(the purpose)
This test was performed for the purpose of searching for components to be contained in the first liquid.
(Sample preparation)
Each of the first liquids was mixed according to the formulation shown in Table 2, heated to 90 ° C, held at 90 ° C for 40 minutes, and then cooled to 20 ° C. Four types of first liquids were obtained by changing the constituents of the first liquid (Nos. 1a to 4a).
Gel samples (No. 1b to 4b) were prepared using the obtained first liquids (No. 1a to 4a), respectively. That is, according to the composition shown in Table 3, each was mixed to obtain a second liquid, which was sterilized at 125 ° C. for 2 seconds using a plate type UHT sterilizer (MO plate type UHT sterilizer: Morinaga Engineering Co., Ltd.). , Cooled to 85 ° C., homogenized with a homogenizer (HOMOGENIZER: manufactured by Sanmaru Kikai Kogyo Co., Ltd.) at 15 MPa, cooled to 60 ° C., filled into a plastic cup (Ikoma Chemical Co., Ltd.), and 10 ° C. in a refrigerator. And allowed to solidify by cooling.
In addition, in the combination of Table 3, the amount of butter and skim milk powder is adjusted so that the total fat (egg yolk fat + milk fat) and SNF (non-fat milk solids) match the combination of Table 4 described later. It was adjusted.

(Preparation of comparative sample)
As a comparative sample, a gel sample was prepared by a stationary heating method. That is, after mixing the raw materials according to the composition shown in Table 4 and heating to 60 ° C., the mixture was homogenized under a condition of 15 MPa with a homogenizer (HOMOGENIZER: manufactured by Sanmaru Kikai Kogyo Co., Ltd.) into a plastic cup (Ikoma Chemical Co., Ltd.). After filling, put in an autoclave (high-pressure sterilizer: Nakamura Medical Science Co., Ltd.), heat it with steam without pressure, and let it stand and heat for 10 minutes after the center temperature of the sample reaches 85 ° C. And left to cool to 10 ° C.

(Evaluation methods)
(1) Sensory evaluation The taste evaluation of each sample was performed with a panel of 10 people, and the ranking was given in the order closest to the comparative sample, and the total ranking of each sample was obtained. From this result, a significant difference was tested by a method using a test table of the ranking method (“Measuring deliciousness-actuality of food sensory test”, Hideko Furukawa, Koshobo, 1994, p. 28). The results are shown in Table 5.
In the table showing the results of the sensory evaluation, ** indicates “significant difference at 1% risk” and * indicates “significant difference at 5% risk” (the same applies hereinafter).

(2) Sterilizer suitability About the sterilizer suitability of the UHT sterilizer, the sterilization operation was continuously performed for 30 minutes using each solution, and the final heating unit outlet pressure at the start and end of sterilization was examined. When the pressure at the end of sterilization is reduced by 0.1 MPa or more with respect to the pressure at the start of sterilization, the amount of adhesion due to scorching etc. of the final heating part is large, and it is determined that the sterilizer is not suitable. In the case of less than 1 MPa, it was determined that the sterilizer suitability was good. These results are shown in Table 6.
In the table showing the suitability of the sterilizer, ◯ indicates that the suitability of the sterilizer is good, and x indicates that the suitability of the sterilizer is poor (hereinafter the same).

(result)
From the results in Table 5, the order of flavor closer to the comparative sample is
No. The order was 4b>3b> = 2b> = 1b.
>: Indicates that the left of the symbol is higher than the right and has a statistically significant difference (hereinafter the same).
> =: Indicates that the left of the symbol is higher than the right but there is no statistically significant difference (the same applies hereinafter).
Further, from the results shown in Table 6, there was no defective sterilizer suitability.
(Discussion)
From this test result, it was found that the first liquid (4a) containing egg yolk, sugar, butter and serine had the closest flavor to the comparative sample produced by the stationary heating method. .

<Test 2>
(the purpose)
This test was conducted for the purpose of searching for the content of egg yolk in the first liquid.
(Sample preparation)
The first liquid was prepared by the same method as in Test 1 according to the formulation shown in Table 7. Five types of first liquids were obtained by changing the content of egg yolk in the first liquid (Nos. 11a to 15a).
Gel samples (No. 11b to 15b) were prepared using the obtained first liquids (No. 11a to 15a), respectively. That is, according to the formulation shown in Table 8, a gel sample was prepared by the same method as in Test 1.
In addition, in the mixing | blending ratio of Table 8, the difference in the amount of egg yolk fat originating in the 1st liquid was correct | amended with the addition amount of the butter | batter, and it adjusted so that the total fat amount might become fixed.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 9 and 10.
No. Since 15b had poor sterilizer suitability, sensory evaluation was not performed.

(result)
From the results in Table 9, the order of flavor closer to the comparative sample is
14b> = 13b> = 12b> 11b.
Further, from the results of Table 10, 15b was poor in sterilizer suitability and excluded from the sensory evaluation, but the other was good in sterilizer suitability.
(Discussion)
From this test result, the yolk content of the first liquid is 15% or more and the yolk content of the first liquid is good because the yolk content of the first liquid is 15% or more. It was found that the amount was 25% or less.
It was found that both the sensory evaluation and the suitability for the sterilizer were good when the yolk content of the first liquid was in the range of 15 to 25%.

<Test 3>
(the purpose)
This test was conducted for the purpose of searching for the saccharide content in the first liquid.
(Sample preparation)
The first liquid was prepared by the same method as in Test 1 according to the formulation shown in Table 11. Six types of first liquids were obtained by changing the sugar content in the first liquid (Nos. 21a to 26a).
Gel samples (No. 21b to 26b) were prepared using the obtained first liquids (No. 21a to 26a), respectively. That is, a gel-like sample was prepared by the same method as in Test 1 according to the formulation shown in Table 12.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 13 and 14.
No. Since 26b was not suitable for sterilizer, sensory evaluation was not performed.

(result)
From the results in Table 13, the order of flavor closer to the comparative sample is
23b> = 24b> = 22b>25b> = 21b.
Moreover, from the result of Table 14, although 26b was bad in sterilizer suitability and was excluded from sensory evaluation, others were good in sterilizer suitability.
(Discussion)
From this test result, it is the first that the sugar content of the first liquid is 15% or more and 25% or less and that the sterilizer suitability is good because it has a flavor similar to that of the comparative sample produced by the stationary heating method. It was found that the sugar content of the liquid was 30% or less.
Moreover, it turned out that the sugar content of a 1st liquid is the range of 15-25% that both sensory evaluation and sterilizer suitability are favorable.

<Test 4>
(the purpose)
This test was conducted for the purpose of searching the content of milk fat in the first liquid.
(Sample preparation)
The first liquid was prepared by the same method as in Test 1 according to the formulation shown in Table 15. Five types of first liquids were obtained by changing the content of butter in the first liquid (Nos. 31a to 35a).
Gel samples (No. 31b to 35b) were prepared using the obtained first liquids (No. 31a to 35a), respectively. That is, a gel-like sample was prepared by the same method as in Test 1 according to the formulation shown in Table 16.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 17 and 18.

(result)
From the results in Table 17, the order of flavor closer to the comparative sample is
33b> = 32b> = 34b>31b> = 35b.
Further, from the results of Table 18, there was no product with poor sterilizer suitability.
(Discussion)
From this test result, it was found that a flavor similar to that of the comparative sample produced by the stationary heating method was obtained when the milk fat content of the first liquid was in the range of 1.5 to 10% by mass.

<Test 5>
(the purpose)
This test was performed for the purpose of searching for the amino acid content in the first solution.
(Sample preparation)
The first liquid was prepared by the same method as in Test 1 according to the formulation shown in Table 19. Five types of first liquids were obtained by changing the serine content in the first liquid (Nos. 41a to 45a).
Gel samples (No. 41b to 45b) were prepared using the obtained first liquids (No. 41a to 45a), respectively. That is, a gel-like sample was prepared by the same method as in Test 1 according to the formulation shown in Table 20.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 21 and 22.

(result)
From the results in Table 21, the order of the flavor closest to the comparative sample is
43b> = 42b> = 44b>41b> = 45b.
Further, from the results of Table 22, there was no product with poor sterilizer suitability.
(Discussion)
From this test result, it was found that the amino acid content of the first liquid was in the range of 0.1 to 0.5% having a flavor similar to that of the comparative sample produced by the stationary heating method.

<Test 6>
(the purpose)
This test was performed for the purpose of searching for the heating temperature of the first liquid.
(Sample preparation)
The first liquid is the No. 1 above. The composition of 4a was used. Only the heating conditions were changed to the five shown in Table 23, and the other five types of first solutions were prepared in the same manner as in Test 1 (Nos. 51a to 55a).
Gel samples (No. 51b to 55b) were prepared using the obtained first liquids (No. 51a to 55a), respectively. That is, the No. Each was prepared in the same manner as in Test 1 with the same blending ratio as 4b.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 24 and 25.
No. Since 51b had poor sterilizer suitability, sensory evaluation was not performed.

(result)
From the results in Table 24, the order in which the flavor is closer to the comparative sample is
53b> = 52b> = 54b> 55b.
Moreover, from the results of Table 25, 51b was poor in sterilizer suitability and excluded from sensory evaluation, but the other was good in sterilizer suitability.
(Discussion)
From this test result, the heating temperature of the first liquid has a flavor close to that of the comparative sample manufactured by the stationary heating method, and the heating temperature is 80 ° C. or higher because the sterilizer suitability is good. I understood it.
It was found that the heating temperature of the first liquid was 80 to 100 ° C. because both sensory evaluation and sterilizer suitability were good.
Similar results were obtained even when the test was conducted by changing the heating time in the range of 20 to 60 minutes.

<Test 7>
(the purpose)
This test was conducted for the purpose of searching for the heating time of the first liquid.
(Sample preparation)
The first liquid is the No. 1 above. The composition of 4a was used. Only the heating conditions were changed to the five shown in Table 26, and the other five types of first solutions were prepared in the same manner as in Test 1 (Nos. 61a to 65a).
Gel samples (No. 61b to 65b) were prepared using the obtained first liquids (No. 61a to 65a), respectively. That is, the No. Each was prepared in the same manner as in Test 1 with the same blending ratio as 4b.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 27 and 28.
No. Since 61b had poor sterilizer suitability, sensory evaluation was not performed.

(result)
From the results in Table 27, the order of flavor closer to the comparative sample is:
62b> = 64b> = 63b> 65b.
Further, from the results shown in Table 28, 61b was poor in the sterilizer suitability and excluded from the sensory evaluation, but the sterilizer suitability was good in other cases.
(Discussion)
From this test result, the heating time of the first liquid has a flavor close to that of the comparative sample produced by the stationary heating method, and the heating time is 20 minutes or more because the sterilizer suitability is good. I understood it.
It was found that both the sensory evaluation and the sterilizer suitability were good, and the heating time of the first liquid was 20 to 60 minutes.
In addition, even if it changed and tested the heating temperature in the range of 80-100 degreeC, the same result was obtained.

<Test 8>
(the purpose)
This test was performed for the purpose of searching for the type of amino acid contained in the first solution.
(Sample preparation)
The first liquid was prepared by the same method as in Test 1 according to the formulation shown in Table 29. Eight types of first liquids were obtained by changing the types of amino acids contained in the first liquid (Nos. 71a to 78a).
Gel samples (No. 71b to 78b) were prepared using the obtained first liquids (No. 71a to 78a), respectively. That is, the No. Each was prepared in the same manner as in Test 1 with the same blending ratio as 4b.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 30 and 31.

(result)
From the results in Table 30, the order of flavor closer to the comparative sample is
77b> = 72b = 74b> = 71b> = 75b>76b> = 78b> = 73b.
Moreover, from the results of Table 31, there was no product with poor sterilizer suitability.
(Discussion)
From this test result, it was found that the types of amino acids in the first liquid were alanine, glycine, isoleucine, serine and cystine that had a flavor similar to that of the comparative sample produced by the stationary heating method.

<Test 9>
(the purpose)
This test was performed for the purpose of searching for the amount of the first liquid added when preparing the second liquid.
(Sample preparation)
The first liquid is the No. 1 above. Prepared in the same manner as in Test 1 with the same formulation as 4a.
When preparing the second liquid by mixing the first liquid (4a) and the remaining raw materials, the amount of the first liquid used is changed, and seven types of gel samples (No. 81b to 87b) are prepared. Prepared. That is, a gel-like sample was prepared by the same method as in Test 1 according to the formulation shown in Table 32.
As a comparative sample by the stationary heating method, the same one as in Test 1 was used.
(Evaluation methods)
The same method as in Test 1 was performed. The results are shown in Tables 33 and 34.

(result)
From the results in Table 33, the order of the flavor closest to the comparative sample is
85b> = 84b> = 86b> = 83b> = 82b> 81b.
Moreover, as a result of Table 34, 87b was inferior in sterilizer suitability and was excluded from the sensory evaluation, but others were good in sterilizer suitability.
(Discussion)
As a result of this test, the content of the first liquid in the second liquid is 5% or more and the egg yolk equivalent is 1% or more that has a flavor similar to that of the comparative sample produced by the stationary heating method. The sterilizer suitability was good when the amount of the first liquid added was 25% or less and the egg yolk equivalent was 5% or less.
It was found that the sensory evaluation and sterilizer suitability were both good when the first liquid was added in an amount of 5 to 25% and the egg yolk equivalent was 1 to 5%.

<Example 1: Production example of pudding>
The first liquid is prepared by mixing the raw materials at the blending ratio of A1 in Table 35, heating to 85 ° C. with a batch path riser (B pass: manufactured by Yasuda Finete), holding for 30 minutes, and then cooling to 10 ° C. Prepared. This first liquid was used to produce a pudding.
For the pudding base, the second liquid was prepared by mixing the raw materials according to the blending ratio of A2 in Table 36, and this was prepared at 130 ° C., 2 with a plate type UHT sterilizer (MO plate type UHT sterilizer: Morinaga Engineering Co., Ltd.). After sterilization under the second holding condition, the mixture was cooled to 85 ° C., homogenized with a homogenizer (HOMOGENIZER: manufactured by Sanmaru Kikai Kogyo Co., Ltd.) at 15 MPa, and then cooled to 65 ° C. to prepare.
Caramel syrup is prepared by mixing raw materials according to the blending ratio of A3 in Table 37, sterilized with a multi-tube sterilizer (MO tubular sterilizer: Morinaga Engineering Co., Ltd.) at 125 ° C. for 15 seconds, and then 55 ° C. It was prepared by cooling to 1.
Fill the plastic cup (Dai Nippon Printing Co., Ltd.) with the main filler of the filling machine (BK Cup Filler: HAMBA) with 90 g of the pudding base obtained above, and then add 10 g of caramel syrup with the post filler to the same filling machine. Filled and submerged under the pudding base. Subsequently, after covering with a plastic lid (manufactured by Toyo Aluminum Co., Ltd.) and sealing with a heat sealer by hot pressure, the pudding containing caramel syrup was produced by cooling to 10 ° C. in a refrigerator.
This pudding had a good heat flavor and a smooth texture without powderiness and roughness. In addition, in order to evaluate the storage stability of this purine, 1000 products manufactured in the same manner were kept in a thermostatic chamber at 30 ° C. for 5 days, and the presence or absence of spoilage was inspected organoleptically. As a result, no rot was observed and the storage stability was good.

<Example 2: Production Example of Creme Brulee>
The first liquid is prepared by mixing the raw materials at the blending ratio of B1 in Table 35, heating to 80 ° C. with a batch path riser (B pass: manufactured by Yasuda Finete), holding for 20 minutes, and then cooling to 10 ° C. And stored frozen in a freezer at −15 ° C. for 1 week. Creme brulee was manufactured using this first liquid.
The brulee base was prepared by mixing the raw materials according to the blending ratio of B2 in Table 36 to prepare a second liquid, and kept at 140 ° C. for 2 seconds with a plate type UHT sterilizer (MO plate type UHT sterilizer: Morinaga Engineering Co., Ltd.). After sterilizing under the conditions, the mixture was cooled to 85 ° C., homogenized with a homogenizer (HOMOGENIZER: manufactured by Sanmaru Kikai Kogyo Co., Ltd.) at 15 MPa, and then cooled to 20 ° C. This was stored at 20 ° C. for 2 days in an aseptic tank (AT tank: Yasuda Finete), then reheated to 85 ° C. with a multi-tubular heat exchanger (Spiflex: Shinko Sangyo), then 60 ° C. Prepared by re-cooling.
Caramel syrup is mixed with raw materials according to the blending ratio of B3 in Table 37, sterilized with a multi-tubular sterilizer (MO tubular sterilizer: Morinaga Engineering Co., Ltd.) at 140 ° C. for 2 seconds, and then heated to 55 ° C. Cool and adjust.
Fill the plastic cup (Yoshino Kogyo Co., Ltd.) with 110 g of brulee base with the main filler of the filling machine (DOGAseptic: GASTI), and then fill the same filling machine with 10 g of caramel syrup with the post filler. I was sunk in. Subsequently, after covering with an aluminum lid (manufactured by Toyo Aluminum Co., Ltd.) and sealing with a heat sealer by heat and pressure, it was cooled to 10 ° C. in a refrigerator to produce a caramel syrup-containing creme brulee.
This creme brulee had a good heat flavor and vanilla flavor, and had a smooth texture without powderiness and roughness. In addition, in order to evaluate the storage stability of the claim brulee, 1000 products manufactured in the same manner were kept in a constant temperature room at 30 ° C. for 5 days, and the presence or absence of decay was inspected organoleptically. As a result, no rot was observed and the storage stability was good.

In this example, the first liquid was stored frozen. The flavor of heating was not lost by freezing storage. From this, it was found that it is not necessary to perform the first liquid preparation step and the base preparation step in a continuous process.
In this example, the sterilized base was stored in an aseptic tank (AT tank: Yasuda Finete) for 2 days, and then reheated and recooled. And even if it stored and reheated / recooled in this way, the heating flavor was not lost. From this, it was found that there is no need to perform the base preparation process and the filling process in a consistent continuous process. However, as a condition for storing the base, sterilization must be performed to a sterilization level, and the storage tank needs to be aseptic.
In this example, after the storage and before filling, the base is reheated and then cooled again in order to restore the gelling ability of the gelling agent blended in the base before filling. .

<Example 3: Production of rare cheese cake>
The first liquid was prepared by mixing the raw materials at the mixing ratio of C1 in Table 35, heating to 100 ° C. with a batch path riser (B pass: manufactured by Yasuda Finete), holding for 20 minutes, and then cooling to 10 ° C. And stored frozen in a freezer at −15 ° C. for 1 week. Using this first liquid, a rare cheesecake was produced.
The cheesecake base was prepared by mixing the raw materials in accordance with the mixing ratio of C2 in Table 36 to prepare a second liquid, and the plate type UHT sterilizer (MO plate type UHT sterilizer: manufactured by Morinaga Engineering Co., Ltd.) at 120 ° C. for 2 seconds. After sterilization under the holding conditions, the mixture was cooled to 85 ° C., homogenized with a homogenizer (HOMOGENIZER: manufactured by Sanmaru Kikai Kogyo Co., Ltd.) at 15 MPa, and cooled to 20 ° C. This was stored at 20 ° C. for 2 days in an aseptic tank (AT tank: Yasuda Finete), then reheated to 85 ° C. with a multi-tubular heat exchanger (Spiflex: Shinko Sangyo), then 60 ° C. Prepared by re-cooling.
Fill the plastic cup (Yoshino Kogyo) with 100g of cheesecake base with the main filler of the filling machine (DOGAseptic: GASTI), cover with an aluminum lid (Toyo Aluminum), and heat-pressure seal with a heat sealer. After sealing, it was cooled to 10 ° C. in a refrigerator to produce a rare cheesecake.
This rare cheese cake had a good heat flavor and cheese flavor, and had a smooth texture without powderiness and roughness. In addition, in order to evaluate the storage stability of the rare cheesecake, 1000 products manufactured in the same manner were held in a thermostatic chamber at 30 ° C. for 5 days, and the presence or absence of spoilage was inspected organoleptically. As a result, no rot was observed and the storage stability was good.

Claims (4)

As a raw material, a method for producing a gel-like western confectionery using at least eggs, sugars, milk and a gelling agent,
A step of preparing a first liquid by heating a mixture containing all of eggs used as a raw material, a part or all of a saccharide, a part or all of a milk, and an amino acid;
Mixing the gelling agent and the remaining raw materials other than eggs in the first liquid to prepare a second liquid;
A method for producing a Western confectionery, comprising a step of heat-sterilizing the second liquid and then cooling to gelation.   The egg yolk content is 15-25% by mass, the saccharide content is 15-25% by mass, the milk fat content is 1.5-10% by mass, and the amino acid content is 0.1-0.5% by mass. The method according to claim 1, wherein the first liquid is prepared by heating the mixture at 80 to 100 ° C. for 20 to 60 minutes.   Content of egg yolk in said 2nd liquid is 1-5 mass%, The manufacturing method of the Western confectionery in any one of Claim 1 or 2 characterized by the above-mentioned. The said amino acid uses 1 or more types selected from the group which consists of alanine, glycine, serine, isoleucine, and cystine, The manufacturing method of the Western confectionery as described in any one of Claims 1-3 characterized by the above-mentioned.