JP4832490B2 - Cocoa pudding manufacturing method and cocoa pudding - Google Patents

Description

  The present invention relates to an industrial production method of cocoa purine and a cocoa purine obtained by this production method.

  When manufacturing cocoa pudding industrially, first, cocoa powder, an emulsifier, a gelling agent, and the like are added to water, heated, and uniformly mixed to obtain a raw material liquid. Next, the raw material liquid is sterilized by a sterilizer, then filled in a container, cooled, and gelled and solidified by the action of a gelling agent to produce cocoa pudding. Cocoa powder is usually obtained by roasting cacao beans and treating with alkali, then crushing to make cacao mass, then subjecting this cacao mass to a press machine to separate a certain amount of cocoa butter and then crushing it It is a fine powder biased toward hydrophobicity.

Cocoa pudding using such cocoa powder as a raw material has a longer life product condition (e.g., equivalent to 140 ° C. for 2 seconds for a UHT sterilizer, 121.1 for a retort sterilizer, compared to other items of pudding). It has been empirically known that even when sterilized at a temperature of about 4 minutes at a temperature of 4 ° C., there is a high probability of bad 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, it is considered that the heat resistance of the cocoa powder may be increased if there are spores encapsulated in the oil. It is difficult to sterilize spores that form such spores. When cocoa powder containing spore bacteria is used as a raw material solution for cocoa purine, the raw material solution is difficult to sterilize in a normal sterilization process. There was a problem of low nature.

Therefore, for cocoa pudding which has such a low sterilization property as compared with other items of pudding and is not sufficiently 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.
N. MOLIN et al., “Effect of Lipid Materials on Heat Resistance of Bacterial Sports”, APPLIED MICROBIOLOGY, Nov. 1967, p1422-1426, Vol. 15, no. 6 JP 05-68521 A Japanese Patent Application No. 2005-27563

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 cocoa purine, the suppression of the growth may be insufficient.
Therefore, in the method for producing cocoa purine, there is a demand for means for enhancing the bactericidal or bacteriostatic properties of spore bacteria in cocoa powder and improving bacterial preservation.

    An object of the present invention is to provide a method for producing a cocoa purine excellent in bacterial preservation and a purine produced by this method.

The inventor makes the first emulsifier of a specific HLB act on the cocoa powder, then acts on the second emulsifier of the specific HLB, and then sterilizes by adding other components such as a gelling agent. Thus, the present inventors have completed the present invention by conceiving that the sterilization property of spore bacteria in cocoa powder is improved and the spore bacteria are easily sterilized in the sterilization process.
The method for producing cocoa pudding of the present invention includes a cocoa powder liquid preparation step of preparing a cocoa powder liquid by mixing a liquid containing a first emulsifier having an HLB of 9 to 17 and cocoa powder,
A cocoa component preparation step of preparing a cocoa component by mixing the cocoa powder 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 cocoa component and the gelling agent-containing component,
And a sterilization step for sterilizing the raw material liquid.
The ratio of the first emulsifier when the cocoa powder is 100% by mass is preferably 20 to 40% by mass.
The ratio of the second emulsifier when the cocoa powder is 100% by mass is preferably 20 to 40% by mass.
The cocoa purine of the present invention is a cocoa powder liquid preparation step of preparing a cocoa powder liquid by mixing a liquid containing a first emulsifier having an HLB of 9 to 17 and cocoa powder,
A cocoa component preparation step of preparing a cocoa component by mixing the cocoa powder 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 cocoa component and the gelling agent-containing component,
And a sterilization process for sterilizing the raw material liquid.

    ADVANTAGE OF THE INVENTION According to this invention, the cocoa purine excellent in bacterial preservation | save property can be provided.

Hereinafter, the present invention will be described in detail.
In the manufacturing method of the cocoa pudding of this invention, the liquid containing the 1st emulsifier whose HLB is 9-17, and cocoa powder are mixed, and a cocoa powder liquid is prepared (cocoa powder liquid preparation process), This cocoa A powder solution and a second emulsifier having an HLB of 4 to 7 are mixed to prepare a cocoa component (cocoa component preparation step), and this cocoa component and a gelling agent-containing component are mixed to prepare a raw material solution Then, the raw material liquid is sterilized (sterilization process).

[Cocoa powder preparation process]
A cocoa powder liquid preparation process is a process of preparing the cocoa powder liquid by mixing the liquid containing the 1st emulsifier whose HLB is 9-17, and cocoa powder.
The cocoa powder used here is a powdery cocoa powder available as a commercial product, and may be either a high fat type or a low fat type, and is not particularly limited.
As the first emulsifier, a hydrophilic emulsifier having an HLB of 9 to 17 is used. The first emulsifier is not particularly limited as long as it has an HLB of 9 to 17 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. It is considered that the first emulsifier makes the surface of the powdery cocoa powder hydrophilic and easily wets it with water.
HLB is an acronym for Hydrophile-Lipophile Balance and is also called hydrophilic / lipophilic balance.

  As a specific method of the cocoa powder liquid preparation step, the first emulsifier is dissolved in water heated to 60 to 80 ° C. to prepare an emulsifier liquid, and then the cocoa powder is mixed uniformly with the emulsifier liquid. A preferred example is a method in which the first emulsifier and the cocoa powder are sufficiently blended while being dispersed and preferably stirred for 3 minutes or more.

  The ratio of the cocoa powder and the first emulsifier in the cocoa powder liquid preparation step is preferably 20 to 40% by mass when the cocoa powder is 100% by mass. When the ratio of the first emulsifier is equal to or higher than the lower limit value, the sterilization property of the spore bacteria in the cocoa powder can be enhanced, and the sterilization process can be sufficiently performed in the subsequent sterilization process. On the other hand, a cocoa pudding with good flavor can be obtained when the amount is not more than the upper limit.

  The concentration of the cocoa powder in the cocoa powder solution prepared in the cocoa powder solution preparation step is set so that the concentration of the cocoa powder in the cocoa component manufactured in the subsequent cocoa component preparation step is 10 to 20% by mass. It is preferable. Therefore, it is preferable to appropriately adjust the amount of water used in the cocoa powder liquid preparation step in consideration of the amount of water used in the subsequent cocoa component preparation step.

[Cocoa component preparation process]
The cocoa component preparation step is a step of preparing the cocoa component by mixing the cocoa powder solution prepared in the above-described cocoa powder solution preparation step and the second emulsifier having an HLB of 4 to 7.

As the second emulsifier, an emulsifier having an HLB of 4 to 7 is used. The second emulsifier acts on the cocoa powder considered to be easily wetted by water by the action of the first emulsifier in the above-described cocoa powder liquid preparation step. By acting in this way, it is presumed that the cocoa powder 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 cocoa pudding that can be sufficiently sterilized and excellent in bacterial preservation can be produced.
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.

As a specific method of the cocoa component preparation step, the second emulsifier is added to the cocoa powder solution obtained in the above-described cocoa powder solution preparation step, mixed uniformly, and preferably stirred for 3 minutes or more. And a method of sufficiently blending cocoa powder can be exemplified.
The ratio of the cocoa powder and the second emulsifier in the cocoa component preparation step is preferably 20 to 40% by mass when the cocoa powder is 100% by mass. When the ratio of the second emulsifier is equal to or higher than the lower limit value, the bactericidal properties of the spore bacteria in the cocoa powder can be enhanced, and the sterilization can be sufficiently performed in the subsequent sterilization step. On the other hand, a cocoa pudding with good flavor can be obtained when the amount is not more than the upper limit.

  As described above, the cocoa component thus prepared preferably has a cocoa powder concentration of 10 to 20% by mass. When the concentration of the cocoa powder in the cocoa component is not more than the upper limit value, the dispersibility of the cocoa powder is sufficient. If the amount is not less than the lower limit, the amount of water in the cocoa component does not become excessive, so if the gelling agent-containing component mixed in the raw material liquid preparation step described below contains water, the amount of water is small. It is not limited to. 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.

[Raw material preparation process]
The raw material liquid preparation step is a step of preparing the raw material liquid by mixing the cocoa component prepared in the above-described cocoa component 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 cocoa purine, such as various dairy products, sugars, eggs, and 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 preferably further contains water in addition to the gelling agent and other components, and is preferably mixed with the cocoa component in a state where the gelling agent and other components are dissolved or dispersed in water. .

  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 cocoa purine produced and the characteristics of each gelling agent.

  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 spore bacteria, which are heat-resistant bacteria in cocoa powder, 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 spores in a subsequent sterilization step.

[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. A method of filling the container after sterilization with a sterilizer and then solidifying by standing cooling is easy to control the gelled state of the gelling agent, and a cocoa pudding having a good texture is easily obtained. Therefore, it is preferable to sterilize with a continuous sterilizer.

  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.

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.

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.

For example, in cocoa pudding, the causative bacteria that cause poor sterilization are B. c. 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.

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.
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.

  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.

  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.

  After filling the container with the raw material liquid cooled in the sterilizer in this way and sealing it, it is cooled by standing still in the refrigerator, and gelled and solidified below the gelling temperature of the gelling agent. Can produce pudding.

  As described above, according to such a manufacturing method, in the cocoa powder liquid preparation step, the second cocoa component preparation step in the cocoa component preparation step is compared with the cocoa powder that is easily wetted by the action of the first emulsifier. It is presumed that the emulsifier acts to make the spore bacteria in the cocoa powder easier to hydrate. 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 cocoa pudding that can be sufficiently sterilized and has excellent bacterial preservation can be produced.

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 cocoa 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 cocoa powder solution preparation step using the first emulsifier and the cocoa component preparation step using the second emulsifier improve the bactericidal properties of the raw material liquid, and the storage step is performed after the sterilization step. This is because cocoa purine that does not grow bacteria can be produced 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.

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, 12, 14, and 16 are all “mass%”.
[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 cocoa powder containing microbial cells, and stirred with a homomixer (manufactured by Koki Kogyo Co., Ltd.). The mixture was uniformly dispersed and stirring was continued for 3 minutes (cocoa powder solution preparation step).
Subsequently, a second emulsifier was further added, dissolved by stirring, and stirring was continued for 3 minutes (cocoa component preparation step).
The cocoa component thus obtained was mixed with a gelling agent-containing component that was 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 (cocoa pudding) was prepared by standing in a refrigerator and cooling to 10 ° C.
The cocoa powder containing bacterial cells in Table 1 was mixed with the cocoa butter heated and dissolved at 60 ° C. in the mixing ratio shown in Table 2, and then solidified by cooling to 5 ° C. in a refrigerator. The pulverized cocoa powder is mixed with the crushed powder to make it uniform.
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.

(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 9-17.

<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. 11 and 15 to 17 were found to be spoiled. No rot was observed for 12-14.
(Discussion)
From this result, it was found that the HLB of the second emulsifier is preferably 4-7.

<Test 3>
(the purpose)
This test was conducted for the purpose of searching for the amount of the first emulsifier added.
(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. Nos. 21 to 22 were found to be spoiled. No rot was observed for 23-26.
From Table 8, 21 ≧ 22 ≧ 23 = 24 = 25> 26 (>: the left is higher than the right and statistically significant. ≧: the left is higher than the right, but there is no statistically significant difference .)Met.
(Discussion)
From this result, it was found that the amount of the first emulsifier added was 20% by mass or more with respect to the cocoa powder, and the bactericidal property was improved. Therefore, it was found that the addition amount of the first emulsifier is preferably 20 to 40% by mass with respect to the cocoa powder.

<Test 4>
(the purpose)
This test was conducted for the purpose of searching for the amount of the second emulsifier added.
(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.
[Taste evaluation]
The same method as in Test 3 was performed. The results are shown in Table 11.
(result)
From Table 10, test no. Nos. 31 to 32 were found to be spoiled. No rot was observed for 33-36.
From Table 11, 31 ≧ 32 ≧ 33 ≧ 34 = 35> 36 (>: the left is higher than the right and statistically significant. ≧: the left is higher than the right, but there is no statistically significant difference .)Met.
(Discussion)
From this result, it was found that the amount of the second emulsifier added was 20% by mass or more with respect to the cocoa powder, and the bactericidal property was improved. Therefore, it was found that the addition amount of the second emulsifier is preferably 20 to 40% by mass with respect to the cocoa powder.

<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 of Table 12, cocoa components were prepared in the following three dissolution orders.
That is,
(1) Disperse the first emulsifier in water, warm to 70 ° C. to dissolve, mix the cocoa powder containing the cells, and stir with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) to disperse uniformly. After stirring for a minute, 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, dissolved by heating to 70 ° C., mixed with cocoa powder containing bacterial cells, and stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). After uniformly dispersing and continuing 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, warm to 70 ° C. to dissolve, mix the cocoa powder containing the cells, and stir with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) to disperse uniformly. After stirring for a minute, 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.
The parts other than the preparation of the cocoa component 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 13.
(result)
From Table 13, test no. No rot 41 was observed, but test no. Corrosion was observed in 42-43.
(Discussion)
From this result, it was found that the order of preparation of the two emulsifiers is preferably the order of the first emulsifier → cocoa powder → second emulsifier.

<Test 6>
(the purpose)
This test was conducted for the purpose of searching for sterilization conditions.
(Sample preparation)
According to the blending ratio in Table 14, they were prepared in the same manner as in Test 1, and these were sealed in a capillary tube, heated in an oil bath, and then cooled.
(Evaluation methods)
The prepared sample was cultured and D value and Z value were calculated. The results are shown in Table 15.
(result)
From Table 15, No. No. 51 is No. 52, it can be estimated that the D value is about 50 times.
(Discussion)
From this test, it was found that the spore kneaded in cocoa butter has extremely high heat resistance (No. 51). In addition, when the first emulsifier and the second emulsifier are used according to the method of the present invention, both the D value and the Z value are general B.P. It was found that the hydrated spore of subti lis became heat resistant (No. 52).

[Example]
According to the blending ratio in Table 16, 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 cocoa powder is added thereto. After adding and uniformly dispersing, stirring was continued at 70 ° C. for 3 minutes, so that the first emulsifier and the cocoa powder were blended (cocoa powder preparation step).
Next, the second emulsifier was added thereto and dispersed uniformly, and then stirring was continued for 3 minutes to prepare a cocoa component, which was then fed to a charging tank (cocoa component preparation step).
On the other hand, each component constituting the gelling agent-containing component is agitated and dissolved in a mixer to prepare a gelling agent-containing component, which is sent to a charging tank and mixed with a cocoa component to prepare a raw material liquid. (Raw material preparation process).
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. with the main filler of the filling machine (DOGAseptic: GASTI). , 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 cocoa pudding.
After 3,000 cocoa purines were kept in an incubation room at 35 ° C. for 5 days, the presence or absence of rot was confirmed by sensory test. As a result, the rot rate was 0/3000.
Moreover, after storing 100 pieces of this cocoa pudding for 3 months at 10 degreeC refrigerator, the flavor was confirmed by the sensory test. As a result, there was no spoilage and both the appearance and the 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.

  ADVANTAGE OF THE INVENTION According to this invention, in manufacture of the cocoa pudding which uses cocoa powder as a raw material, the bactericidal property of the spore bacteria in a cocoa powder can be improved, and the sterilization on the sterilization 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)

A cocoa powder liquid preparation step of preparing a cocoa powder liquid by mixing a liquid containing a first emulsifier having an HLB of 9 to 17 and cocoa powder;
A cocoa component preparation step of preparing a cocoa component by mixing the cocoa powder 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 cocoa component and the gelling agent-containing component,
And a sterilization step of sterilizing the raw material liquid.   The method for producing cocoa pudding according to claim 1, wherein a ratio of the first emulsifier when the cocoa powder is 100% by mass is 20 to 40% by mass.   The method for producing cocoa pudding according to claim 1 or 2, wherein a ratio of the second emulsifier when the cocoa powder is 100% by mass is 20 to 40% by mass. A cocoa powder liquid preparation step of preparing a cocoa powder liquid by mixing a liquid containing a first emulsifier having an HLB of 9 to 17 and cocoa powder;
A cocoa component preparation step of preparing a cocoa component by mixing the cocoa powder 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 cocoa component and the gelling agent-containing component,
A cocoa pudding produced by a method comprising a sterilization step of sterilizing the raw material liquid.