JP5208888B2 - Processing liquid egg for pudding and pudding - Google Patents

Description

The present invention relates to a processing liquid egg for pudding and a pudding that can easily produce a pudding with suppressed generation of voids.

Pudding is a Western confectionery that is made by mixing raw materials such as milk, sugar, and fragrances with eggs as the main ingredient and coagulated by heating, and it is a dessert that has deeply permeated Japanese food culture since the Meiji period. This menu is indispensable not only in the field of chilled desserts such as supermarkets and convenience stores, but also in the restaurant industry such as restaurants and fast food restaurants.

In addition, purine has a high degree of fine adjustment of the heating temperature so that heat can be uniformly and sufficiently applied to the whole, because if it is overheated or heated unevenly when the raw material mixture is heated and solidified, voids will appear and the appearance will be impaired. Technology is required. Therefore, although it takes time, it is generally cooked by a mild method such as steaming so that it can be cooked without fine adjustment of the heating temperature. For example, a steamer is heated at 160 to 170 ° C. for about 30 minutes. The method is taken.

On the other hand, in the restaurant industry, there are cases in which steamable equipment such as a steamer cannot be introduced due to cost and space reasons. In addition, even if equipment that can be steamed and heated can be introduced, if cooking takes time as described above, the working efficiency at the time of serving food is inferior, and the heating temperature has been raised to shorten the cooking time. Even so, advanced techniques are required for cooking. Therefore, there has been a demand for a method for preparing a pudding that suppresses the generation of voids that can be performed easily and in a short time without requiring advanced techniques for cooking.

As a method for solving such a problem, for example, Japanese Patent Laid-Open No. 7-250651 (Patent Document 1) discloses a method for producing a pudding that is cooked and heated after adding transglutaminase to a raw material mainly composed of eggs. Have been described. However, Patent Document 1 has a complicated process, and it is difficult to say that the pudding obtained by the above method sufficiently satisfies the demands of consumers.

JP 7-250651 A

Then, an object of this invention is to provide the processing liquid egg and pudding for purines which suppressed the production | generation of the void.

As a result of intensive studies to achieve the above object, the present inventors have found that pudding with surprisingly suppressed generation of voids can be obtained by blending cellulose ether with pudding blended with eggs. The present invention has been completed.

That is, the present invention
(1) Processing liquid egg for purine containing methylcellulose (methoxy group substitution degree 15-45%) and / or hydroxymethylpropylcellulose ,
(2) Purine processed liquid egg according to (1), wherein the blending amount of methylcellulose (methoxy group substitution degree 15-45%) and / or hydroxymethylpropylcellulose is 0.05-4%,
(3) The processed liquid egg for pudding according to ( 1) or (2) , wherein the processed liquid egg for pudding is for dry baking,
(4) In a pudding blended with eggs, a pudding blended with methylcellulose (methoxy group substitution degree 15-45%) and / or hydroxymethylpropylcellulose and dry-baked,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the processing liquid egg and pudding for purines which suppressed the production | generation of a void can be provided. As a result, pudding can be easily and stably produced, and further expansion of the pudding and dessert market can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The present invention can provide a pudding that does not cause a void when cooked by adding cellulose ether to a pudding containing eggs.

Although the mechanism for inhibiting the formation of voids in the purine processed liquid egg and pudding of the present invention is not clear, the egg protein and the gap formed by the nonuniform gelation of the egg protein at a heating temperature of 70 to 100 ° C. At the same time, the gelled cellulose ether is presumed to have entered without gaps.

Cellulose ether is obtained by converting a hydroxy group contained in cellulose into ether. Although the cellulose ether used for this invention is not specifically limited, For example, methylcellulose, hydroxymethylpropylcellulose, hydroxyethylmethylcellulose, hydroxyethylethylcellulose, etc. are mentioned, Methylcellulose and hydroxymethylpropylcellulose are preferable and methylcellulose is more preferable. Moreover, these cellulose ethers can be used 1 type or in mixture of 2 or more types.

The methylcellulose used in the present invention is not particularly limited, but those having a methoxy group substitution degree of 15 to 45% are preferably used, and those having 20 to 40% are more preferable. When the methoxy group substitution degree is lower than the above range, the thermal gelation ability is weak and it is difficult to suppress the formation of voids. When higher than the said range, the solubility to water becomes low and the whole processed liquid egg cannot be heat-gelled uniformly, and it is difficult to suppress the production | generation of a void.

The hydroxymethylpropyl cellulose used in the present invention is not particularly limited, but those having a methoxy group substitution degree of 15 to 45% and a hydroxypropoxy group substitution degree of 3 to 20% are preferably used, and the methoxy group substitution degree of 20 to 40% and A hydroxypropoxy group substitution degree of 4 to 10% is more preferable. When the degree of substitution is lower than the above range, the thermal gelation ability is weak and it is difficult to suppress the formation of voids. When higher than the said range, the solubility to water becomes low and the whole processed liquid egg cannot be heat-gelled uniformly, and it is difficult to suppress the production | generation of a void.

Although the manufacturing method of the cellulose ether used for this invention is not specifically limited, For example, the cellulose refined | purified from a pulp or cotton is made to react with the alkyl halide at 20-100 degreeC over 1 to 20 hours, and it is one of the hydroxyl groups of a cellulose. And a method of etherifying a part with an alkyl group. The degree of substitution of an alkyl group such as a methoxy group or a hydroxypropoxy group can be appropriately adjusted depending on the reaction temperature and reaction time.

In addition, the substitution degree of the methoxy group or the hydroxypropoxy group in the cellulose ether used in the present invention is described in “J. G. Gobler, E .; P. Samsel and G.M. H. It can be measured according to the method by Zeisel-GC described in Beaver, Talanta, 9, 474 (1962).

The compounding quantity of the cellulose ether in the processing liquid egg for purines and pudding of this invention is not specifically limited. 0.05-4% is preferable with respect to the processing liquid egg for purines of this invention, and 0.1-3% is more preferable. Moreover, 0.05-3.5% is preferable with respect to a pudding, and 0.1-2.5% is more preferable. When the blending amount of the cellulose ether is less than the above range, the thermal gelation ability is weak and it is difficult to suppress the formation of voids. When the amount is more than the above range, the effect of the present invention is hardly increased depending on the blending amount, which is not economical.

The blending amount of the processing liquid egg for purine and the egg used in the pudding of the present invention is not particularly limited, but the heat-coagulated egg protein has a great influence on the formation of purine voids. The blending amount (solid content conversion) of the processing liquid egg for purine and the purine of the present invention is preferably 0.5 to 200 parts, more preferably 0.5 to 50 parts per cellulose ether. When the amount of the egg is less than the above range, there may be no problem of generation of a void. When the amount is larger than the above range, the generation of voids may not be sufficiently suppressed.

The pudding processed liquid egg and the egg used for the pudding of the present invention are not particularly limited. For example, raw eggs obtained by splitting chicken eggs, raw egg yolk, sterilization treatment by heating, etc. Enzymatic treatment with flipase or protease, etc., desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharides, spray drying or freeze drying of the above liquid egg, etc. The thing which performed 1 type (s) or 2 or more types of processes, such as a drying process by A, can be mentioned.

The pudding cooking method in the present invention is not particularly limited, and for example, cooking equipment such as a steamer, an oven, and a microwave oven can be used. In particular, even in dry heating, which is difficult to be practically used because it is likely to cause uneven heating as compared with conventional steaming heating, the formation of voids is preferably suppressed. Note that dry heating is a heating method that does not use water as a medium, and includes dry baking using conduction heat and radiant heat, dry frying using fats and oils as a medium, and dry baking that has a remarkable effect of suppressing the formation of voids. Is particularly preferred. Specifically, for example, dry baking in an oven can be performed, and the heating temperature is preferably 170 to 280 ° C, and more preferably 190 to 280 ° C for shortening the cooking time.

The processing liquid egg and pudding for purine of the present invention can be appropriately selected and blended in addition to the cellulose ether and egg, which are essential raw materials of the present invention, as long as the effects of the present invention are not impaired. Specifically, for example, milk materials such as milk, fresh cream, butter, cheese, skim milk powder, fermented milk, glucose, sucrose, lactose, maltose, oligosaccharide, glucose fructose liquid sugar, fructose glucose liquid sugar, starch syrup, Sugars such as honey, maple syrup, black honey, caramel sauce, sweeteners such as sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose, fruit juices such as lemon, lime, blueberry, orange, strawberry, mango, polyglycerin Emulsifiers such as fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch, xanthan gum, tamarind seed gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapio Starch, sweet potato starch, waxy corn starch, starch such as glutinous rice starch, wet heat-treated starch, processed starch, koji, pectin, pullulan, mannan, galactomannan, chitin, chitosan, dextrin and other gelling agents, rapeseed oil, soybean oil, Fats and oils such as palm oil, olive oil, grape seed oil, peanut oil and almond oil, dietary fibers such as indigestible dextrin, crystalline cellulose and apple fiber, seasonings such as salt, nucleic acid, amino acid and sodium glutamate, various peptides, Examples include acids, tartaric acid, succinic acid, malic acid, acetic acid and other organic acids and their salts, ascorbic acid, antioxidants such as vitamin E, chocolate, cocoa, coffee, matcha, liqueurs, nuts, spices, and fragrances. It is done.

The purine processed liquid egg and pudding of the present invention will be described in detail below based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
Milk 66%, liquid egg yolk 16.6%, granulated sugar 16.6% and methylcellulose (methoxy group substitution degree 26%) 0.8% were mixed with stirring to prepare a processed liquid egg for purines of the present invention.

[Example 2]
The purine processed liquid egg of the present invention was prepared according to Example 1 except that 0.8% of methylcellulose in Example 1 was replaced with 0.06% of methylcellulose and 0.74% of fresh water.

Example 3
According to Example 1 except that 0.8% of methylcellulose in Example 1 was replaced with 0.3% of hydroxypropylmethylcellulose (methoxy substitution degree of 29%, hydroxypropoxy group substitution degree of 6%) and 0.5% of fresh water. Thus, a processed liquid egg for pudding of the present invention was prepared.

[Comparative Example 1]
A processed liquid egg for pudding was prepared in the same manner as in Example 1 except that 0.8% of methylcellulose in Example 1 was replaced with 0.4% of tamarind seed gum and 0.4% of dextrin.

[Test Example 1]
200 g of a mixture of 40 g of liquid egg white, 40 g of granulated sugar, 55 g of fresh cream, 25 g of dextrin, 4 g of guar gum, and 0.5 g of vanilla flavor added to each 1 kg of the pudding processed liquid egg of Examples 1 to 3 and Comparative Example 1. After filling each heat-resistant cup with 100 g, it was put on a top plate and baked in an oven at 220 ° C. for 5 minutes to produce a pudding. The evaluation criteria were as follows: A when no void occurred, B when void occurred but no problem in quality, and C when void occurred and the appearance was impaired. The results are shown in Table 1. In addition, the compounding quantity (solid content conversion) of the obtained processing liquid egg for purines and the egg of a purine was 8%.

[Table 1]

As a result of Table 1, when cellulose ether was blended, the effect of suppressing the formation of voids was seen and preferred (Examples 1 to 3). In particular, when 0.1 to 3% of cellulose ether was blended, a pudding having no voids was obtained, which was very preferable (Examples 1 and 3). On the other hand, when cellulose ether was not blended, voids were generated in the entire pudding and the appearance was impaired (Comparative Example 1). Although not shown here, when the methyl cellulose of Example 1 was replaced with one having a methoxy group substitution degree of 18% and 42%, a purine that was inferior to that of Example 1 but almost free of voids was obtained. .

Example 4
After stirring and mixing the raw materials blended in the processing liquid egg for pudding of Example 1, 100 g each poured into a 200 g heat-resistant cup is placed on a top plate, and dry-baked in an oven at 190 ° C. for 8 minutes. The pudding of the invention was made. The obtained purine had the same effect of inhibiting the formation of voids as the purine of Example 1 in Test Example 1.

Claims (4)

A processed liquid egg for purine, comprising methylcellulose (methoxy group substitution degree: 15 to 45%) and / or hydroxymethylpropylcellulose . The processed liquid egg for purines according to claim 1, wherein the blending amount of methylcellulose (methoxy group substitution degree: 15 to 45%) and / or hydroxymethylpropylcellulose is 0.05 to 4%. The processed liquid egg for pudding according to claim 1 or 2 , wherein the processed liquid egg for pudding is for dry baking. Purine blended with eggs, comprising methylcellulose (methoxy group substitution degree 15-45%) and / or hydroxymethylpropylcellulose and dry-baked.