JPH0678679A - Production of freeze-resistant custard cream - Google Patents

Abstract

PURPOSE:To provide a freeze-resistant custard cream prevented from quality decline, releasable from any problems due to bacterial contamination, thus preservable for a long period of time in a frozen state. CONSTITUTION:A formulation comprising a dairy product, sugar and modified starch is heated, kneaded and sterilized, and then incorporated with frozen and sweetened yolk followed by heating to 80-90 deg.C to perform sterilization under kneading, thus obtaining the objective custard cream.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing freeze-resistant custard cream.

[0002]

2. Description of the Related Art Custard cream, which has been widely used as a base cream for Western confectionery, is produced by adding flour, cornstarch, sugar, egg yolk, butter, flavors, etc. It is handmade with almost no additives. Therefore, it is vulnerable to bacteria and has a maximum shelf life of 1-2 even if it is refrigerated below 5 ℃.
It was about a day.

[0003] Therefore, studies have been made to increase the production efficiency by mass production and freeze preservation and to solve the antibacterial problem, but wheat starch, which is the main raw material of custard cream, causes an aging phenomenon due to freezing. As a result, quality deterioration such as generation of water separation and deterioration of texture is remarkable, and sufficient high temperature sterilization cannot be performed.

[0004]

DISCLOSURE OF THE INVENTION The present invention uses authentic raw materials such as dairy products and freeze-stores a custard cream with a smooth texture, and even if it is thawed at the time of use, there is no deterioration in quality. The present invention provides a method for producing a freeze-resistant custard cream capable of long-term cryopreservation, which has solved the problem of anti-bacteria.

[0005]

Means for Solving the Problems The present inventors have studied to solve the conventional problems of anti-bacteria and aging of starch due to freezing, and as a result, (1) by using modified starch, freezing The present invention can be accomplished based on the knowledge that the aging of the starch due to the above can be prevented, and that (2) the heat-denatured area moves to the high temperature side by pre-freezing the sweetened egg yolk, so that sufficient high temperature sterilization can be performed. It is a thing.

That is, according to the present invention, dairy products, sugar, and modified starch are blended in a predetermined ratio, the blended raw materials are heated to a temperature of 90 ° C. or higher to mix and sterilize, and then a frozen sugared egg yolk is added in an appropriate amount, and 8
A method for producing a freeze-resistant custard cream, which comprises heating and holding in a temperature range of 0 to 90 ° C. to mix and sterilize. Hereinafter, the method of the present invention will be described in detail.

[0007] First, based on the knowledge that the cause of deterioration of the quality of custard cream due to freezing is attributed to the aging of starch, it was found that starch aging can be prevented by using modified starch as described below instead of wheat starch. It was. Examples of this modified starch include esterified starch, etherified starch, and crosslinked starch, which are starch derivatives. Although the modified starch slightly varies depending on itself, the stability in the paste liquid state is improved, the gelatinization temperature is generally lowered, and the starch substituted with high temperature has a property of being dissolved in cold water. The modified starch used in the present invention is preferably blended in an amount of about 0.5 to 10% by weight, and aging of the starch can be completely prevented even with a mixture of at least one or two or more of the above.

Further, in general, when egg yolk is heated to 65 ° C. or higher, thermal denaturation occurs, resulting in changes in physical properties such as graininess of texture and oil separation, so that it is difficult to sterilize the egg yolk at a high temperature. Therefore, the present inventors have found that the frozen egg yolk that has been used conventionally is frozen based on the finding that the heat-metamorphic region is largely moved to the high temperature side by pre-freezing the sweetened egg yolk.
By substituting 0% sweetened egg yolk, the thermal denaturation zone largely moved to the high temperature side, and it was found that thermal denaturation did not occur even when heated to the temperature zone of 80 to 90 ° C. Sterilization is now possible.

Therefore, first, raw materials such as dairy products (raw milk and butter) other than frozen sweetened egg yolk, raw materials such as sugar and modified starch are blended in a predetermined ratio, and mixed and sterilized while being heated to 90 ° C. or higher, Frozen sweetened egg yolk, preferably 20% frozen
Freezing-resistant custard that completely eliminates the problem of anti-bacteria and the deterioration of quality due to aging of starch by adding an appropriate amount of sweetened egg yolk, heating to a temperature range of 80 to 90 ° C, and performing sterilization treatment. You can make cream.

Thus, custard cream that has been sufficiently sterilized at high temperature and has no quality deterioration even after being frozen and stored for a long time can be mass-produced, and the production efficiency can be remarkably improved.

[0011]

Example First, as raw materials, raw milk 55% by weight, sugar 1
After blending 0% by weight, 10% by weight butter and 5% by weight of modified starch, these were put into a cooking mixer, and the temperature in the mixer was kept at 95 ° C to thoroughly mix and sterilize, and then half-thawed frozen 20% 20% by weight of sweetened egg yolk was added, and the mixture was mixed and sterilized while maintaining the temperature at 90 ° C. Next, it was hot-filled with a freeze-resistant film, cooled to room temperature or lower in chiller water, and then frozen in a freezer kept at a temperature of -18 ° C or lower to produce a frozen custard cream.

A sample was taken from the frozen custard cream produced as described above and completely thawed in a refrigerator at 5 to 10 ° C. for 2 days before the test date. This thawed custard cream was poured into the skin of a puff by a conventional method to produce a puff cream. A storage test (bacterial test and sensory test) was performed on this cream puff. Table 1 shows the results when the storage temperature was 5 ° C and 10 ° C and the storage time was 0 to 53 hours.

[0013]

[Table 1]

As can be seen from Table 1, in the cream puffs using the custard cream according to the method of the present invention, the general viable cell count is 300 or less in all cases, and coliform bacteria, fungi / yeast, salmonella, and vine I could not find all of them, and the results of the sensory tests were all good. Also, 2
No deterioration in quality was observed in both the cream puffs and the custard creams thawed 53 days after thawing the day before.

[0015]

As described above, according to the method of the present invention, the custard cream, which had been stored for a maximum of 1 to 2 days due to quality deterioration in the conventional method, was treated with the use of modified starch and chilled sweetened egg yolk. By using it, the quality is not deteriorated, the antibacterial problem is solved, and the product can be stored frozen for a long time with a smooth texture. Therefore, according to the method of the present invention, it is possible to mass-produce the custard cream and store it in a frozen state, so that the production efficiency is remarkably improved.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Junko Nakane 6-25-23, Higashibayashi, Sagamihara-shi, Kanagawa (72) Inventor Takeshi Nakagome 1-3-40, doll, Konosu-shi, Saitama

Claims (2)

[Claims] 1. A dairy product, sugar and a modified starch are blended in a predetermined ratio and sterilized by heating and mixing, and then frozen sweetened egg yolk is added, and 8
A method for producing a freeze-resistant custard cream, which comprises heating to a temperature range of 0 to 90 ° C to mix and sterilize. 2. The modified starch is at least one selected from esterified starch, which is a starch derivative, etherified starch, and crosslinked starch, and the compounding ratio thereof is 0.5 to 10% by weight.
The method for producing a freeze-resistant custard cream according to claim 1, wherein