JPS5860941A - Preparation of sour pudding - Google Patents

Abstract

PURPOSE:To prepare a yogurt of high commercial product value containing the sourness, by adding a gelling agent to gelatinize a yogurt and cow's milk as a base. CONSTITUTION:A yogurt prepared by the lactic acid fermentation and cow's milk and mixed in a heating vessel under agitation and heating, and sugar, starch and a gelling agent consisting of locust bean gum and xanthan gum are added to gelatinize the resultant mixture and give the aimed product. A fruit, fruit sauce or fruit jam may be added thereto before the gelling.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sour pudding containing sour yogurt or fruit-containing sour pudding.

There are various types of yogurt (fermented milk) pudding currently on the market, and the coagulants for these puddings include:
Vecten-rich ginan is used. A coagulant called pectene carrageenan is used, for example, in custard pudding, milk pudding, chocolate pudding, etc.; When mixed with raw materials or heated 1: It was impossible to produce a marketable pudding because coagulation was incomplete or not coagulated.Therefore, sourness Sour pudding containing yoghurt with a sour taste, or sour pudding containing fruit with a general (di-sour taste) could not be manufactured and sold commercially.

In view of the above, the present invention has been made as a result of repeated research and has succeeded in producing a sour pudding containing sour taste or fruit. That is, in the present invention, by using a coagulant consisting of chitintan gum or locust bottle, it is possible to produce a sour pudding containing acidity. Although it is well known that this xanthan gum is used as a coagulant, there are some exceptions regarding the chitintan gum. This xanthan gum is produced by sterilizing and cooling a medium containing corn starch, glucose, soybean flour, casein, or its decomposition products, organic nitrogen sources, phosphates, and alkaline earth metal salts. Add a starter and culture it under aerobic conditions to obtain a highly viscous liquid. Although it is produced by drying and pulverizing, the xanthan gum thus obtained has excellent acid resistance and a stable viscosity in the pH range of 2 to 13, and the coexistence of this xanthan gum and locust bin gum. The present invention has been made with a focus on the formation of chitin tan gum and locust bingham gum (secondly, effective gelation is maintained and acidity with high commercial value is achieved). The purpose is to provide a sour pudding containing.

Below (2 specific examples conducted by the present inventor)
explain.

Example! Lactic acid is cooled yogurt 44.5Of and raw milk 44
．． 27F was placed in a heating pot equipped with blades, and after thoroughly mixing and stirring, the mixture was heated to about 80C. Next, this I: Sugar 10? , starch 1), locust pinkum 0.
IP, and xanthan gum 0.1? and about 80C
Heat for at least 1 hour under C: to completely dissolve. This (approximately 0.1?) of flavor and color solution is then added and then passed through a homogenizer at 80C to 100-150℃.
Homogenize with VcIR.

After that, it is sterilized by a sterilizer at 120-135C for 2 seconds, immediately cooled to 65-80C4, and stored in a holding tank.Then, from this holding tank, it is passed through a filling machine into a predetermined container (can). The product was filled and sealed, and then left in a refrigerator to cool and solidify. The sour pudding thus obtained maintained sufficient and effective gelation and had high commercial value.Example■ Lactic acid fermented yogurt 50? and raw milk 31.72
) in a heating pot equipped with blades, thoroughly mixed and stirred, and then heated to about 8'OCi=. Next, strain: sugar 10? , starch 1i, locust bingham 0.14
), and 0.14 p of chitintan gum at 80C.
Heat for at least 1 hour under C: to completely dissolve. Next, this was passed through homogenization at 80C for 1()0~
150 q7cry: Homogenize.

After that, it is sterilized for 2 seconds at 120-135C in a sterilizer (=65-80G+), and is immediately cooled and stored in a holding tank.The raw materials in this holding tank (=fresh fruit, fruit sauce, or 7. Fruits such as fruit jam are supplied, stirred and mixed thoroughly, and then filled into a designated container (can) and sealed, and then stored in the refrigerator. It is left to cool and solidify in a vacuum chamber.

Therefore, according to this example, a sour pudding containing sour fruit can be obtained.

As mentioned above, the present invention is a sour pudding made by adding a gelling agent that has acid resistance (= a combination of excellent chitintan gum and locust bin gum), so even if there is acidity due to yogurt 42, it is sufficient. The gelatinization can be maintained, and the gelatinization can be maintained even when the fruit inside the yogurt is added, and a sour pudding with high commercial value can be provided.Furthermore, 4:
has the effect of commercializing sour pudding containing fruit, which was previously considered impossible.

Patent applicant: National Agricultural Cooperative Dairy Co., Ltd.

Claims (2)

[Claims] (1) A method for producing sour pudding, which is characterized by adding a gelling agent consisting of a combination of locust bin gum and xanthan gum to a yogurt and milk base to gel it. (2) Using yogurt and milk as a pace, add a gelling agent that combines locust bin gum and xanthan gum, and add fruit, fruit saone, and fruit jams to the gelling agent (=before gelation). A distinctive sour pudding manufacturing method.