JPS60248147A - Custard puddinglike two-layer dessert and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled confectionery capable of effectively preventing the water separation phenomenon, by heating a raw material solution consisting of a gelling agent, water and egg to a coagulation temperature of the egg or above, cooling the solution to give the same concentration of the hydrophilic component in the uper layer containing the egg as that of the hydrophilic component in the lower layer containing no egg. CONSTITUTION:A custard puddinglike two-layer dessert obtained by heating a raw material solution prepared by incorporating a gelling agent in an amount required for forming the upper and lower layers of the custard puddinglike two-layer dessert with water, an egg and if necessary a sweetener, colorant, etc. at a temperature at which the egg is coagulated or above, usually 70- 120 deg.C, filling the heated mixture generally in a container 1, allowing the mixture to stand, cooling the solution to form the upper layer 3 containing the egg and the lower layer 4 containing no egg and the same concentration of the hydrophilic component cosisting of the glucide, etc. in the upper layer 3 as that in the lower laye 4. The ratio of the upper layer part to the lower layer part is preferably obtained by adjusting the pH of the raw material solution.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a pudding-like two-layer dessert and a method for producing the same, and more particularly to a pudding-like two-layer dessert that can effectively prevent syneresis and a method for producing the same. Regarding.

(Prior Art) Eggs have a unique flavor, and with this point in mind, they have been conventionally used in many desserts. An example of this is custard pudding.

Custard pudding is a type of steamed egg custard made mainly of eggs, sugar, and milk, and this custard pudding maintains its shape by utilizing the heat coagulation properties of eggs.

Therefore, making custard pudding requires a large amount of eggs sufficient to maintain the shape of the custard pudding, resulting in a high cost of the resulting custard pudding.

Under these circumstances, pudding-like two-layer desserts have been known that are formed by forming a gel with a gelling agent and are composed of a gel-like dessert body layer containing a small amount of egg for flavoring, and a sauce layer. Such a pudding-like two-layer dessert is usually manufactured by a method of forming two layers by utilizing the difference in specific gravity between the raw material liquid forming the gel-like dessert body layer and the sauce forming the sauce layer.

(Problems to be Solved by the Invention) However, these conventional pudding-like two-layer desserts have had the problem of considerable syneresis phenomenon during storage.

By the way, in desserts that are formed into a gel using a gelling agent, a water syneresis phenomenon due to 5yneresis (gel contraction) is generally observed. In the above-mentioned pudding-like two-layer dessert, a water syneresis phenomenon that is even more remarkable than that caused by this 5yneresis is observed. The reason is,
According to the above-mentioned manufacturing method, the concentrations of the hydrophilic components in the raw material liquid and the hydrophilic components in the sauce are different, and diffusion of water and hydrophilic components occurs between the gel-like dessert body layer and the sauce layer. This is presumed to be due to syneresis occurring due to the movement of a large amount of water.

(Means for Solving the Problems) The present inventors conducted intensive research and development with the aim of obtaining a pudding-like two-layer dessert that can effectively prevent syneresis as described above, and found that the hydrophilic components of the upper and lower layers were It has been found that the above object can be achieved by adjusting the concentration or approximately the same concentration.

The main gist of the present invention, which was completed based on the above findings, is that the upper layer contains eggs, while the lower layer does not contain eggs, and the upper and lower layers are integrally formed using the same gelling agent. A pudding-like two-layer dessert characterized in that the upper and lower layers have the same or almost the same concentration of hydrophilic components, and a method for producing the same.

First, a pudding-like two-layer dessert will be explained based on drawings.

FIG. 1 is a cross-sectional view of an example of a pudding-like two-layer dessert of the present invention.

In the figure, 1 indicates a container. The shape, size, etc. of the container 1 are not particularly limited. Further, the material is not particularly limited as long as it is suitable for food containers, but when performing high temperature treatment such as heat sterilization, it is necessary to have heat resistance. Furthermore, by using a transparent or translucent material, the contents can be made visible from the outside.

The container 1 is filled with a pudding-like two-layer dessert 2. This pudding-like two-layer dessert 2 has an upper layer 3 and a lower layer 4 integrally formed using the same gelling agent.

As this gelling agent, gelatin, pectin, agar, carrageenan, etc. can be used. The content thereof is the amount necessary for the upper layer 3 and the lower layer 4 to form a gel.

Specifically, although it depends on the type of gelling agent, about 0.3 to 3.0% by weight of the entire raw material solution forming the upper layer 3 and the lower layer 4 is sufficient.

The upper layer 3 and the lower layer 4 need to have the same or almost the same concentration of hydrophilic components.

As a result, moisture transfer due to the diffusion of moisture and hydrophilic components between the upper layer 3 and the lower layer 4 does not occur, and syneresis caused by this can be effectively prevented. In the present invention, the hydrophilic component refers to a substance that has the property of being soluble in water, examples of which include carbohydrates, water-soluble colorants, and the like. The term "hydrophobic component" refers to a substance that cannot be dissolved in water. Examples include oil and lipid components, proteins, and the like.

Next, the upper layer 3 and the lower layer 4 will be described in detail.

The upper layer 3 contains eggs, while the lower layer 4 contains
It does not contain eggs. The content of eggs in the upper layer 3 is preferably about 1 to 10% by weight based on the raw material liquid forming the entire pudding-like two-layer dessert. If the content is below the above range, the flavor of the egg tends to deteriorate. In addition, when producing a pudding-like two-layer dessert, the upper layer and lower layer tend to be difficult to separate.

On the other hand, if the content exceeds the above range, the resulting pudding-like two-layer dessert tends to be expensive.

Incidentally, the above-mentioned upper B3 and lower H4 may contain sweeteners, colorants, fragrances, chocolate, cream, cream cheese, etc., if desired.

The above is the configuration of the present invention.

Next, a method for producing the pudding-like two-layer dessert of the present invention using the thermocoagulability of eggs will be described.

First, to the necessary amount of gelling agent, water, and eggs to form the upper and lower gel layers of a pudding-like two-layer dessert, the above-mentioned sweeteners, coloring agents, flavorings, etc. are added as desired, and chocolate is added. , add cream, cream cheese, etc.
Prepare the raw material solution.

The above egg may be a whole egg, an egg yolk, an egg white, or a mixture of an egg yolk and an egg white, but must have heat coagulability. The amount of eggs used varies depending on the ratio of the upper layer to the lower layer, and is also affected by the pH of the raw material liquid, so it cannot be stated unconditionally, but for the reasons mentioned above, the amount of eggs used is based on the entire raw material liquid. The amount is preferably about 1 to 10% by weight.

By adjusting the pH of the raw material solution prepared above, it is possible to increase or decrease the ratio of the upper layer portion and the lower layer portion of the resulting pudding-like two-layer dessert. That is, P of the raw material liquid
By increasing H, the upper layer portion can be increased, while by lowering its PH, the upper layer portion can be decreased.

Furthermore, if the raw material liquid contains one or more of the aforementioned cream, chocolate, cream cheese, etc., almost all of the hydrophobic components of the ingredients can be removed by adjusting the pH of the raw material liquid. can be contained in the upper layer portion, while a hydrophilic component can be contained in both the upper layer portion and the lower layer portion. In this case, the pH range is 3.
5 to 7.0 degree is preferable. Thereby, it is possible to easily obtain a pudding-like two-layer dessert in which only the upper layer has a flavor of eggs and cream, chocolate, cream cheese, etc.

As a means for adjusting the pH of the raw material liquid, for example, a method of adding a pH adjuster such as citric acid, sodium citrate, etc. can be adopted.

Next, the raw material liquid is heated to a temperature higher than the temperature at which eggs coagulate. As a specific temperature, about 70 to 120°C is sufficient. The heating method is not particularly limited as long as the egg can be heated to a temperature higher than the temperature at which the egg coagulates, and examples thereof include steaming, boiling, and the like.

Thereafter, the above raw material liquid is filled into the above-mentioned container and then poured.

In this case, it is preferable to stir the raw material liquid in advance so that it becomes homogeneous.

As a result, the heat-coagulated eggs float into the raw material liquid while entrapping a portion of the raw materials other than the eggs in the raw material liquid to form an upper layer portion.

Thereafter, the raw material liquid is cooled in a conventional manner to obtain a pudding-like two-layer dessert.

The above is a preferred method for producing a pudding-like two-layer dessert. According to this method, when obtaining the above-mentioned pudding-like two-layer dessert, the raw material liquid can be filled into the container only once. As a result, compared to the conventional method of filling a container twice with the raw material liquid that forms the lower layer and the raw material liquid that forms the upper layer, the complexity of filling the container with the raw material liquid can be eliminated. At the same time, the manufacturing process can be simplified, and the time required to fill the container with the liquid material can be shortened. This makes it possible to reduce the cost of the resulting final product.

Note that the manufacturing method of the present invention is not limited to the method of heating the raw material liquid and then filling it into a container as described above, but also performing the heating treatment after filling the raw material liquid into a container. There is no problem in adopting this method.

(Effects of the Invention) As detailed above, the pudding-like two-layer dessert of the present invention makes full use of the flavor of eggs and has a flavor and texture similar to custard butting. and,
Since the hydrophilic components in the upper and lower layers are at the same or almost the same concentration, there is no moisture transfer between the upper and lower layers due to the diffusion of moisture and hydrophilic components, and as a result, syneresis is prevented. It can be effectively prevented.

Examples of the present invention are listed below.

(Example 1) (Caramel color 1.0ff15 Among the above ingredients, egg yolk and sugar are mixed at 50°C. Gelatin, water, and caramel color are added to this and stirred to obtain a raw material liquid. The obtained raw material The pH of the liquid was 5.5.Then, the obtained raw material liquid was placed in a polypropylene container (upper inner diameter 65 mm, lower inner diameter 55 mm, depth 60 mm).
) was filled.

Next, the raw material liquid in the container was heated at 85° C. for 13 minutes to separate it into an upper layer portion and a lower layer portion. Thereafter, it was cooled at 5° C. to obtain a pudding-like two-layer dessert.

The resulting pudding-like two-layer dessert exhibited little syneresis during storage.

<Example 2> Among the above formulations, chocolate, egg yolk, and sugar were heated at 50°C.
Mix at . The above cream, gelatin, water, and caramel color were added to this and stirred to obtain a raw material liquid. The pH of the obtained raw material liquid was 6.0. Next, the obtained raw material liquid was filled into a container similar to that in Example 1.

Next, the raw material liquid in the container was heated at 85° C. for 3 minutes to separate it into an upper layer portion and a lower layer portion. After that, 5
After cooling at 0.degree. C., a pudding-like two-layer dessert was obtained. The resulting pudding-like two-layer dessert exhibited little syneresis during storage. Furthermore, the resulting pudding-like two-layer dessert had the flavor of chocolate and cream in the upper layer.

[Brief explanation of drawings]

FIG. 1 is a cross-sectional view of an example of a pudding-like two-layer dessert of the present invention. 1... Container 2... Pudding-like two-layer dessert 3... Upper layer 4... Lower layer Patent applicant House Foods Industry Co., Ltd.

Claims (1)

[Claims] (1) The upper layer contains eggs, while the lower layer does not contain eggs,
A pudding-like two-layer dessert in which the upper layer and the lower layer are integrally formed using the same gelling agent, characterized in that the hydrophilic components of the upper layer and the lower layer have the same concentration or approximately the same concentration. (a) A raw material solution consisting of a gelling agent, water, and eggs in the amount necessary to form the upper and lower gel layers of a pudding-like two-layer dessert is heated to a temperature above the temperature at which the eggs solidify, and then cooled. A method for producing a pudding-like two-layer dessert, characterized in that: (3) the raw material liquid contains one or more of cream, chocolate, cream cheese, etc., and
3. The method for producing a pudding-like two-layer dessert according to claim 2, wherein the pudding-like two-layer dessert is adjusted to a value of 3.5 to 7.0.